jessica m. hintermeister: off-menu pizza w. a super-crispy crust that's built in a cast-iron skillet-dough is put in the pan to cook w. toppings added as it goes; whole thing is quickly finished in an oven
jessica m. hintermeister: Nico Calzone-yep, real last name-makes this awesome four-point pie called "The Stella". Seasonal toppings (or fillings in this case) change every day. Just ask.
jessica m. hintermeister: secret dish: a plate of linguine and ricotta finished with a garden's worth of herbs from the trattoria's rooftop, "Linguine alla Herbe".
jessica m. hintermeister: El Gringo Cocktail: this got bumped from the menu but proved so popular that the bar can make it on demand: tequila, tarragon-infused triple sec, muddled jalapeño, housemade sour mix, smoked sea salt
jessica m. hintermeister: Gluten-Free Pasta ---> Chef Nick Anderer's kitchen always has a few gluten-free pastas available (one of which is usually house-made) & can pair any of them w. whichever sauce you want.
jessica m. hintermeister: Bar diners can get individual pizzas if they ask. The crispy dough is made w. a 15 year old sourdough starter, and the toppings change regularly.
13 E 13th St (btwn 5th Ave & University Pl), 뉴욕, NY
와인 바 · Greenwich Village · 130개의 팁과 리뷰
jessica m. hintermeister: Corn Beignets = Choux pastry beignets, mixed w. cornmeal & fresh kernels (ideal accompaniment to Champagne). Not only are these fritters unlisted, they aren't even available until 10 p.m.
jessica m. hintermeister: Kill Devil: rhum agricole (a French-controlled type of rum made w. sugar cane), green Chartreuse, bitters. The garnish: a liqueur-filled lime cup that the bartenders set aflame
jessica m. hintermeister: The Red Cat's over-the-top deep-fried bacon dish has been on and off the menu sporadically since its inception. And though it's currently off, the restaurant assures us it's always available.