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Entries tagged with 'Eater'

Whole-Wheat Crust, Ben? Seriously?

20081020-eaterben.jpgRead right over this last week: "I grabbed a quick slice of pizza on the way, cheese with whole-wheat crust." —Ben Leventhal, Eater

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Motorino's Oven

Motorino, that new joint in Williamsburg we mentioned yesterday. The Eater blog has a picture of its oven. There are some other pictures, too—looks like interior and menu shots. Says the Eater: "That buzz, however, led to some opening night snafus, as the restaurant began turning away customers at 8:30 p.m. last night and told already-seated customers they were out of dough and about half of the remaining menu items."

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Pizza on the Eater Blog

Posted by Adam Kuban, May 21, 2008 at 3:00 PM

Singas Famous Pizza, East Village (by Slice)

Two pizza-related things of note on Eater as of late.

1.) Today, we find out that Wylie Dufresne's WD-50 serves "pizza pebbles." Some back story, if you're unfamiliar: Dufresne is one of them molecular gastronomist types, which means he does crazy stuff with food—like making pizza pebbles. As described by Adam Roberts, they are "... made by mixing variously powdered pizza components—tomato powder, parmesan powder—with a garlic-infused oil. The resulting pebbles are presented with dried slivers of shitake on a pepperoni emulsion." Roberts has a photo of the things, but the photo ain't so pretty.

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2 Comments | Tags: Eater, LES, Manhattan, molecular gastronomy, pizza pebbles, Singas, WD-50, Wylie Dusfresne


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