Eye inflation is not limited to eggs.
Two former Madison Park’s former Cypriots have opened a new pizza union where a plain cheese pie will return you $ 40 and a slice goes for $ 6.
Ceres, at 164 Mott St. In Nolita, it is not the only place of the city’s only pizza.
When the open pizza in Williamsburg in 2022 was over, its $ 5 slides – compared to $ 4 to $ 4 in most store points – was the cause of the alarm.
In F&F Pizzeria, which opened at the Carroll Gardens in 2019 and is set to expand to Manhattan this year, a pepperon pie goes for $ 35 and the mollusk pie is $ 50.
New points of emptying walks tend to attack the crowds fixed by Instagram, but is the pizza of Ceres better than $ 25 pies in near Lombardy, honored? Or on that issue, in the three countries of Ray’s Uptown, where an oil slice, with oil is only $ 4?
Cere owners have impressive credentials. Julian Geldmacher and Jake Serebnick previously worked as a sous chef and line chef, respectively in eleven Madison Park. Their kitchen skills appear in their preparation of painting pizza. They monitor the oven temperatures constantly and shake tomato sauce and staircase fungi and sauce with the precision of a scientist.
But the transition from Michelin’s level to cooking for the masses is not as it seems, as the chef once learned, Mark Ladner once learned when he learned his pasta flight to the village after a year.
In Ceres, attention to details sometimes causes service to break down. Another day, Serebnick appears to tell customers who were waiting for the opening of noon that “the dough was a little cold in our basement, so it will take another twenty minutes.”
However, I liked all kinds I tried. The sour crusts were unclear, though very fresh to easily allow folding for slow, moving consumption.
But, though everything ended at last, many slices came out of electric pizzamaster ovens very dry for my taste. A mushroom-and-one offer at the top has the cardboard structure.
The spectacular exception was the “tomato” sliced called modest, loaded with rich and fresh sauce sauce spirated in the dough, and on top of abundance with freshly shaved ricotta. A spicy olive oil syringe from the chefs raised it from the usual.
I would call it the best slice of the New Year of the year – and it must be. With optional ricotta added for $ 3, the total for a single slice is $ 8.
A 6 -dollar white slice was also quite, straight with thin pieces of bacon, onions and creams. The dough maintained its strange quality during a long interference when we set it aside to treat the basic slice of cheese when it appeared from the oven mark with mozzarella, butter scamorza and a touch of tomato sauce.
It was nice, but the cheeses were indistinguishable from one another and the slice lacked enough moisture for Goey’s pleasure, running, I wish.
Ceres can run bananas in other ways.
There is no garlic, oregano, pepper or salt for you to apply yourself, as in most sliced joints. Everything comes “as-is”, as stated to clients if they ask.
The placement is only a few tables and small chairs in a counter that is too tight for an entire pie.
It is hardly a comfortable place to wait while Geldmacher and Serebnick Tinker.
They do everything they are who undoubtedly tax their ability to make the product as good as they try hard to do it – and in a reasonable time.
It is a pleasure to look at classically trained chefs bring their skills to Big Apple’s favorite fast food. All they have to do is make it more liquid – and faster.
Until then, look for me in Lombardy, where the pizza is better and the seat is easier.
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Image Source : nypost.com