Chefs of Pulino’s Past and Present


While the Feast interviews Tony Liu about the aforementioned changes hes made at Pulinos (the thicker, airier pizza dough is now coming from Balthazar Bakery, for starters), Serious Eats checks in with the pizzerias former chef Nate Appleman to see what hes doing at the Chelsea Chipotle: For one thing, hes butchering animals in house and running specials like a chicken and pork chorizo: Their cooked meats are amongst some of the tastiest things you'll find in the city. [Feast, Serious Eats NY]