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(Photo: Hannah Whitaker) |
Whether it’s a function of the sagging economy or a heightened crust connoisseurship, pizza is definitely entering a golden age. This month alone, New York welcomes four new pie joints, each blazing its own distinctive dough trail: Ignazio’s in Dumbo, where Louis Termini will fire lobster-and-kale pies; Anselmo’s in Red Hook, powered by a “smokeless” coal oven; Tonda, the rebirth of E.U. as a Neapolitan-style pizzeria; and, most thrillingly of all, the Greenwich Village arrival of Kesté (pictured), home of a major-league pie man who plans to start a school and certify aspiring pizzaioli. For more on Kesté, see Openings.
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