baddeal: “ “If Neapolitan pizza, in all its deliciously bastardized forms, is unquestionably one of New York’s trademark foodstuffs, the ultra-thin crust pies of Rome could be the next import to achieve citywide fame. This is all thanks to the fine...

baddeal:

“If Neapolitan pizza, in all its deliciously bastardized forms, is unquestionably one of New York’s trademark foodstuffs, the ultra-thin crust pies of Rome could be the next import to achieve citywide fame. This is all thanks to the fine work of Danny Meyer and chef Nick Anderer at Marta. Anderer’s best effort involves taking the flavors of Carbonara (pancetta, egg, and black pepper) and throwing them onto a pizza, with soft potatoes substituting in for the spaghetti. The chewy, crispy, fatty, and funky product that results is something you want to eat every single day.”There’s your dish of the year. Cost: $17. Eat it, now!

STRONG BUY!!!! The $17 carbonara pie, of course, is much "heavier” with toppings than a simple pizza of tomatoes, basil, and mozzarella, which runs $13 here at Marta, or $17 at Franny’s in Brooklyn.

3THE BAD DEAL

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  4. awhitt reblogged this from baddeal and added:
    I am actually eating the two leftover slices of this pizza right now. It was beautiful and filling. THAT CRUST THO
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