![]() The first starter is a white bean salad with shallot, garlic, oregano, celery, pine nuts, and breadcrumbs that we’re gonna make from pizza dough, and our own imported olive oil from this little town north of Naples. But I’m eating again at Shuko tomorrow night. The one with Shuko, and the next one after, we haven’t figured out the menu yet for those. And then a wine pairing with each course, and finishing with some Italian mead. Two starters, two pizzas, and one dessert. įor this first event, we have the menu tight. What about the format of these dinners? I assume pizza will feature somewhere, but … So it seemed, if I was going to do a collaboration series, to deal with chefs that are pushing the envelope in whatever they’re doing. I always felt more support from other chefs than pizza makers over most of my career. And I feel what we were doing in the restaurant didn’t really even ring with the pizza industry. But I never went to pizza expos or anything until a few years ago. Not that I had made a stand to be, like, I’m not part of the pizza industry. But to me, I always felt, over the last 30 years, that we weren’t really part of the pizza world in a way. And from that, I started thinking, What if we did a little series? Not just doing pizza with Italian chefs. We both have eaten in each other’s restaurants. When you step outside your comfort zone, it makes you really have to step it up. ![]() And I think it’s the same for a lot of chefs. It makes you want to work harder, makes you wanna be better at what you’re doing. And I’m a big jazz fan, and I almost look at it as the way that jazz musicians used to just sit in with each other, and try to make something really fun and awesome, for a night. And you know, his grandfather was Charles Mingus, the jazz musician. RESY: Tell us a bit about the series and how it came together.Īnthony Mangieri: James Kent and I, we are both fans of each other’s work. (Special access to tickets will be available to members of Global Dining Access by Resy.) ![]() That will be followed in May by Nick Kim and Jimmy Lau of the lauded omakase spot Shuko, and then Esther Choi of Mokbar and Ms. It’s an impressive lineup: The first, on March 14, featured James Kent of Crown Shy and Saga, one of the city’s most visible chefs. So it was only plausible he would do as chefs do these days, and invite a handful of fellow New York chefs to collaborate in his current Orchard Street digs, in a series of special one-night engagements this spring. You can even add anchovies and pepperoni to your pie. (Spring onion, garlic, basil, pine nuts, provolone, breadcrumbs and Calabrian pepper was a recent selection). There’s a solid roster of Italian natural wines. His most recent iteration of Una Pizza - the sixth - is downright decadent by comparison. It hardly diminished when he switched coasts, resettling in San Francisco for seven years, although he deigned to add a couple pies and a few bottles of wine to the menu. ![]() That hyperfocus only increased when Mangieri brought his talents to Manhattan proper in 2004, with what was seen as a nearly monastic devotion to his craft.
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