'mario batali' on Serious Eats

Mario Batali Pizza is Coming to Boston

Mario Batali is coming to Boston with his Otto-style pizza, except it won't be called Otto because of the Portland based mini-chain that is three strong in the Hub. The griddle/broiled pies will come from Babbo Pizzeria which is slated to be located in Boston's Seaport District. More

Top This: Lardo Pizza (à la Otto Enoteca Pizzeria)

"So is lardo essentially just....fat?" Someone recently asked me. Well in a way, yes, but really, it's so much more—pure pork fatback cured with salt and other spices such as rosemary, pepper, and garlic. The Lardo Pizza at Mario Batali's Otto Enoteca in New York City's Greenwich Village is an ode to the rich, slightly musky, creamy, silky perfection that is lardo. More

GQ's Alan Richman Visits Mario Batali's Tarry Lodge, Digs the Pizza

Tarry Lodge. It's Mario Batali and Joe Bastianich's sorta newish restaurant in Port Chester, New York, that features pizza on its menu. Alan Richman says: Tarry Lodge is one of the most interesting pizzerias in New York. The crusts are thin, charred, toothsome, and just a bit too chewy—you’re unlikely to finish off every bit of your puffy outer ring. The toppings—I tried four—are creative and triumphant. Not one dud. They include spicy salami and porcini; truffles, pig cheek, and egg; meatballs and jalapeño peppers; and a clam pie that is unlike any other clam pizza I’ve tried, which means... More

Some Details on Tarry Lodge, New Mario Batali Pizzeria in Port Chester

So. Remember Tarry Lodge, that new Mario Batali–Joe Bastianich pizzeria-trattoria project in Port Chester that the New York Times mentioned Wednesday? I had our man Ed Levine contact Mario Batali about specifics. Ed just forwarded me the BlackBerry conversation. Dude is pretty laconic. Take a gander: Forwarded conversation Subject: pizza in port chester ------------------------ From: Ed Levine Date: Wed, Jun 25, 2008 at 11:34 AM To: Mario Batali mb: what kind of pizza? oven? fuel? cheese? serious eaters want to know. ---------- From: Mario Batali Date: Wed, Jun 25, 2008 at 10:39 PM To: Ed Levine neapolitan/roman, mugnaini, hardwood, joe's... More

Why Can't You Get a Good Slice Outside New York City? 'Wired' Magazine Says It's the Water

What makes these slices so good? From the latest issue of Wired: "Water," [Mario] Batali says. "Water is huge. It's probably one of California's biggest problems with pizza." Water binds the dough's few ingredients. Nearly every chemical reaction that produces flavor occurs in water, says Chris Loss, a food scientist with the Culinary Institute of America. "So, naturally, the minerals and chemicals in it will affect every aspect of the way something tastes." Batali himself encounters the water problem at his upscale New York restaurant Del Posto, where he makes traditional Italian food. The tap water in Manhattan is... More

Behind the Scenes at Batali's Pizzeria Otto

Metromix Jeremy Cesarec of the website Metromix goes from "pizza schmoe to pizza pro" after taking a pizza workshop and hanging out in the kitchens of a couple pizza chefs, including one at Mario Batali's Otto Pizzeria. At Otto, they cook pizzas on a griddle then finish them in the broiler, a technique the chef there recommends for at-home pizza cooks. Cesarec also gets to go behind the scenes, down into the basement, to visit the curing room at Otto.... More

Mario Batali's Lakeside Pizza Oven

From last week's New York Times Travel section—Mario Batali and family kickin' it Michigan style. Naturally, the pizza-oven bits caught my eye. (That's Batali's imported wood-burner at right.) Watching Mario Batali shovel a pizza topped with chopped tomatoes, wet chunks of fresh mozzarella and grilled artichokes into his crackling outdoor pizza oven, it is easy to imagine you are in a hill town outside Bologna, perhaps even in Borgo Capanne, where Mr. Batali apprenticed for three years at a trattoria. The surrounding spruce trees and the wind off the lake only add to the air of authenticity, as does the... More

It's Not Easy Makin' Pizza in the Heart of the City

Über-chef, restaurateur, and television personality Mario Batali found out the hard way that even for famous chefs, cooking is easy and pizza is hard. When I wrote Pizza, A Slice of Heaven, I asked Mario to write about the difficulties of a well-known chef opening a pizzeria. Words by Mario Batali | I'd always wanted to make pizza—not the regular, great New York City slices like the ones I eat at Joe's, right around the corner from two of our restaurants, Babbo and Lupa, or the great whole pies made in coal-fired brick ovens like the one at Totonno's in... More

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