Wylie Dufresne Starts Stretch Pizza, Selling Pies Out of Breads Bakery – The New York Times

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Wylie Dufresne Starts Stretch Pizza, Selling Pies Out of Breads Bakery

Charlie Palmer turns Aureole into a flagship for his steakhouses; Gage & Tollner unveils its dining room; and more restaurant news.

At Stretch Pizza, there are four options for pies, to be ordered in advance for pickup.
Credit…Ashley Solter

Pizzerias, hold the brick-and-mortar, have become a thing during the pandemic and are probably here to stay. A growing list of restaurants have opened takeout pizza divisions to expand without establishing separate storefronts and kitchens. Now, Breads Bakery, a retailer and cafe near Union Square, has done the same. And it’s with a marquee chef, Wylie Dufresne, who is adding pizza to a career that includes avant-garde molecular food and doughnuts. Mr. Dufresne was a fan of the bakery, got to know Gadi Peleg, the owner, and they decided to collaborate on New York-style pizza. There are four options for the 12-inch pies ($19 each), which must be ordered online, in advance, for pickup. The pizzas will be available starting April 20. The choices are Classic New York, with tomato sauce, mozzarella and Parmesan; Couch Potato, with fingerlings, sour cream, rosemary, scallions, mozzarella and Parmesan; Sketches of Spain, with romesco sauce, grilled ramps, mozzarella and Parmesan; and the Everything, topped with cream cheese, aged mozzarella, everything spice and chives (adding smoked salmon before serving would not be a mistake). There’s also a breakfast calzone filled with scrambled eggs, Muenster and American cheeses, and scallions ($7.50). The mozzarella Mr. Dufresne is using is aged, and the sauces are all homemade.

Breads Bakery, 18 East 16th Street, pickup Tuesdays through Thursdays 5 to 8 p.m., exploretock.com/stretchpizza.

Having closed Aureole on West 42nd Street near Bryant Park, Charlie Palmer has now turned the space into the flagship for his string of steak houses. In New York it was previously on East 54th Street. There are branches in Washington, D.C.; Las Vegas and Reno, Nev.; and Napa, Calif. Here, the new chef is Harold Moore, who closed his Bistro Pierre Lapin in the West Village in summer 2019, not as a result of the pandemic. The menu incorporates steakhouse classics and sides, along with some seafood choices, lavish desserts and a deep wine list. The space incorporates a barroom, dining room and a private room all done in neutral tones and luxurious finishes. (Opens Thursday)

135 West 42nd Street, 212-319-1660, charliepalmersteak.com.

The vintage, now-restored Brooklyn restaurant, opened recently for takeout and is now opening its dining room. (Thursday)

372 Fulton Street (Jay Street), Downtown Brooklyn, 347-689-3677, gageandtollner.com.

After closing for more than a year because of the pandemic, this Spanish restaurant has reopened with the chef, Luis Bollo, back in the kitchen. Some new dishes include a Basque-style risotto with clams and cod in a green plankton broth. (Wednesday)

136 Ninth Avenue (19th Street), 212-776-1990, salinasnyc.com.

This New York-based chef is opening Café Leonelli in the Nancy and Rich Kinder Building of the Museum of Fine Arts in Houston on Friday. He will serve Italian fare with counter service.

The intimate ramen spot with a devoted following and two stars from Pete Wells in The New York Times has closed, a victim of the pandemic. Kuku Chicken, for Korean-style fried chicken in various formats along with other Korean dishes, has taken its place.

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Source: Thanks https://www.nytimes.com/2021/04/13/dining/nyc-restaurant-news.html