At Emily in Brooklyn’s Clinton Hill, Emily and Matthew Hyland offer four wines on tap and a page of bottles to go with their pies. With choices such as Turley zinfandel and Le Ragnaie Rosso di Montalcino, you could argue that this isn’t your typical pizza joint—this winter, sides included ambitious dishes like a play on the classic Caesar with raw kohlrabi ribbons, and miso-maple-glazed butternut squash over creamy steel cut oats. But pizza is the main event, cooked hot and fast in the wood-burning oven at the center of the open kitchen. Try the ’Nduja, the spicy sausage scattered across a green sauce made of tomatillos, with a bottle of ramato from Long Island’s Channing Daughters; or the Sophier, a strangely compelling combination of red sauce, mozzarella and grainy mustard, with Raventos i Blanc de Nit, a sparkling Catalan rosado.
Restaurant Info
EMILY’s Pond Point
Ingredients
- 3 dash Angostura bitters
- ½ oz sweet tea
- ½ oz Lillet
- 2 oz bourbon
Instructions
- Combine all ingredients. Stir. Strain into a chilled coupe. Garnish with an orange twist.
Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.
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This story appears in the print issue of April 2015.
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