Some of the best pizza in town is coming from restaurants that aren’t in the business of slinging pies or experimenting with sourdough ferments, like Mission Chinese and Gato,. And pizza is a great reason to visit Upland, a cavernous but inviting homage to chef Justin Smillie’s home state of California. His rectangular pies have a thicker, chewier crust than other New York slices, better to hold up his innovative toppings. Over a pesto and stracciatella base, he strews fresh pears, toasted pecans and arugula leaves; Calabrian sausage spices up an otherwise unadulterated tomato passata. To drink, choose from 500-some bottles.
Check out a recipe by chef Justin Smillie here.
345 Park Ave. South (at 26th St.), New York, NY
New American, Pizza
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.
This story appears in the print issue of April 2015.
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