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 Finni Pizza opened in Williamsburg in 2022, her $ 5 sliced - compared to $ 4 to $ 4 in most store points – was the cause of 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 portfolio emptying points tend to attract crowds fixed from Instagram, but is the pizza of Ceres better than $ 25 pies in Lombardi near, 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 laborious pizza preparation. 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 easy as it seems, as the chef once once learned Del Mark Ladner 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 appeared to tell customers waiting for the opening of noon that “the dough was a little cold in our basement, so it would 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 was enjoying well, many slices came out of electric pizzamaster ovens very dry for my taste. An offer of mushrooms and Enion had the cardboard structure.
The spectacular exemption was modestly “tomato” slices, loaded with rich sauce and fresh San Marzano spirated in the dough, and in the top 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 tasty, led by supple 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 filled 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 themselves who undoubtedly tax their ability to make the product as good as they try hard to do it – and at 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