Peter Evans Wants to Bring Aussie Italian to New York

By

Peter Evans, the hunky Australian chef, TV personality, and outdoorsman who was judged to have the best pizza in the world in the New York Pizza Challenge two years ago (he assures us he was up against American and Italian pie makers there), is in town and looking for a restaurant space. He tells us he wont settle on an exact concept until he finds the perfect digs, but itll be something along the lines of Hugo's Bar Pizza, the pie lounge that he keeps in the grungy Kings Cross district of Sydney (its one of four restaurants he operates back home). His brother and business partner is hitting the pavement today and tomorrow, and hopefully wont make the same mistake he did two years ago when he passed up the Boqueria Soho space because it was too narrow. So what exactly is Aussie pizza, anyway? Evans says his is prepared in a gas, conveyer-belt oven, with the freshest ingredients possible we dont put anything on there that shouldnt be on a pizza. His crust is thin, but a little more biscuity than others. And it wont fill you up. Most of our clients are women, he tells us. So we dont want to make them fat or have them leaving bloated. Hmmm can a pitch like that work round these parts?