LOCATION: PN Wood Fired Pizza (2 W 28th St, New York, NY 10001)
GUEST(S): Michael McLarnon
ORDER: 2 slices of Margherita (tomato pulp, fresh mozzarella, basil), 2 slices of Porcini (Mozzarella, porcini mushrooms, pine nuts, pork jowl, fresh thyme)
Flour Power! At PN Pizza, patrons customize every part of their pizzas from the toppings right down to the flour used to make the dough. The "PN" stands for Pecore Nere which translates to "Black Sheep" in Italian. And they certainly stand out from the herd. What truly distinguishes PN Pizza is their ability to open up a portal in the middle of Manhattan to the rustic Italian countryside. Imported beer, fine wine, high quality ingredients, masterful cooking techniques and the wood burning dome-shaped oven have all found their way from Italy to this quaint-yet-hip restaurant. Oh, and the pizza is sublime. The aforementioned flour options are organic - not enriched or refined, etc., and the knowledgeable and attentive staff are well versed in each flavor profile the flour offers, so they can suggest the proper fit depending on which toppings you order. Whether you order something traditional or exotic, you can't go wrong. The Margherita rivals any in the city and the signature pies such as the Porcini combine pine nuts with pork jowl for one of the best mushroom pizzas you have ever tasted. PN's premium pizza does come at a cost but, in my opinion, it is worth the splurge. Go before word gets out because as soon as they master all the hot spots in the gorgeous wood-fired oven in the kitchen, PN Pizza is going to be the hottest spot in town.
|Slice of Porcini|
|Wood Fired Oven|
|photo credit: Ty Sullivan|
19/21 = .905 x 5 = 4.52