Michael White To Bring Midwestern Pizza To New York City’s East Village
Compared to its sexy New York City cousin, pizza in the Midwest is a hefty deal with a thicker, Neapolitan-style crust, gluttonous amounts of cured meats and cheeses, and stocky vegetables like potatoes and onions. And Michael White, he of Marea and Osteria Marini, decided to bring it to New York City.
The Altamarea Restaurant Group announced the opening of White’s fourth restaurant, Nicoletta, in the East Village, and for New York food lovers it is ABOUT TIME, GUYS. “We are often asked why we do not offer pizza in New York given our range of Italian cuisine,” said White and the company’s CEO in a joint statement. “We both love pizza and in the end did not have a good answer.”
“Ugh, fine,” huffed New Yorkers in return, forgoing their meticulous diets for salumi, antipasti, and pizzas with “pepperoni, fennel sausage, onions, gaeta olives and mozzarella cheese.”
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