The New York Times runs a somewhat light profile on Nate Appleman today. Appleman is the guy who left San Francisco's A16 pizzeria and turned up in New York City, where he'll helm restaurateur Keith McNally's Pulino's Bar and Pizzeria. There's not much pizza-related meat to this piece, saying that the menu is largely a collection of notes in Appleman's iPhone. It does mention some oven-related stuff, though:
The showpiece of the kitchen will be a pair of wood-fired ovens, one for pizza and one for meat. Mr. Appleman turned butchering into a public spectacle at A16, and he plans to bring whole animals into Pulino's, break them down and roast the cuts in the oven. (He and Mr. McNally are also exploring the possibility of a stand-alone butcher shop.)
If I put on my overall-foodie hat, the butchering stuff sounds cool, but I'm wearing my pizza hat as I type this and would love to see both ovens cranking out pizza. We'll see what's what when the place opens--though who knows when that will be. As the story notes, "construction will continue through December."
Pulino's Bar and Pizzeria
282 Bowery, New York NY 10012 (at Houston; map)
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