If everything goes according to plan, say the partners at Kesté Pizza & Vino, the pizzeria will open Sunday, March 29. Slice got a sneak peak. Sure, you've seen the oven (here and here), but we've got photos of the pizza you might expect there, after the jump. Meet Roberto Caporuscio Kesté Pizza & Vino 271 Bleecker Street, New York NY 10014 (b/n Jones and Cornelia streets; map); 212-243-1500; kestepizzeria.com Getting There: 1 train to Christopher Street-Sheridan Square; A/B/C/D/E/F/V to West 4th Street Pizza Style: Neapolitan-style pizza made by renown pizzaiolo Roberto Caporuscio Oven Type: Custom-built wood-fired oven Price:...
Kesté Pizza & Vino
Roberto Caporuscio of Kesté in the West Village is a master of Neapolitan pizza—so when we heard he was adding a number of new pizzas (17!) to Kesté's menu, we had to get a look. Here are a few of the pies added to the lineup.
The Mast'Nicola at Kesté is all about the crust. Nothing more than a stretched crust topped with a thin scattering of Pecorino Romano, a few basil leaves, and some thin strips of lardo, it's what Caporuscio calls, "...the original pizza. What they ate before they had tomatoes in Italy."
Once a week or so, the question pops up in the New York talk boards: "I'm coming to the city for two days. Where should I eat?" It's a question so open-ended that it's tough to answer. But our fair city has so many visitors that we figured it was high time to put out a little guide. So here's our guide to eating in New York: whether you're traveling solo or traveling with kids, up for adventuring or not leaving Midtown.