Roberto Caporuscio of Kesté in the West Village is a master of Neapolitan pizza—not only an accomplished pieman himself, with a long career that's taken him from Naples to Pittsburgh to New Jersey to Manhattan, but a certifier of pizza-makers through the Associazione Pizzaoiuoli Napoletani. (We've written about Kesté quite a bit; check out the archives here.)
Recently, much of his attention has been up at the new (and excellent) Don Antonio in Midtown, a partnership between Caporuscio and his mentor, Antonio Starita of Pizzeria Starita in Naples. Up at Don Antonio, the menu's easily 40 pizzas long. So it didn't surprise us much when we heard that Kesté would be adding quite a bit to its menu—17 new pizzas, all told. That includes the "Racchetta"; the pistachio e salsicca; and even their gluten-free pizza, which no less a pizza snob than our own Adam Kuban has deemed quite good.
Still, perhaps, down the road: the fried Montanara pizza we love at Don Antonio, which Caporuscio still hopes to add to the menu, once a few permits get cleared up. (Thanks, New York, for keeping our fried pizza from us.)
Take a peep at the Racchetta, the zucchini-walnut-smoked mozzarella, and more.
Kesté Pizza & Vino
271 Bleecker Street, New York NY 10014 kestepizzeria.com
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