It's not every day you see a 4,000-pound oven flying three stories above Boerum Hill. But that's how Luca Arrigoni had to install the stove at Sottocasa, his new Brooklyn pizzeria. The wood-fired beast had to be crane-lifted over the building and lowered into the backyard because the old floors of the brownstone space on Atlantic Avenue couldn't handle the weight. Walls were then built out around the hearth so that the pizzaiolo could whip up the types of Neapolitan pies he learned to make while working at Kesté; in Greenwich Village.
Families gravitate to the sparsely decorated, whitewashed brick room, along with couples celebrating date night and groups of friends downing prosecco and divvying up slices. Solo diners linger over the newspaper in the afternoon when the sun streams in through the windows and bounces off the tight clusters of tables. Indeed, you'll find everyone in the neighborhood. You won't discover life-changing pizza or much you can't nosh on elsewhere, but the chefs here prize high-quality ingredients, resulting in the type of tasty, cozy spot you're more than happy to have around the corner. (And yes, they also deliver.)
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