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Trailblazing chef Wylie Dufresne has made a lot of really good food over the years, and for me, this includes an extraordinary birthday feast back in the aughts at his much-missed temple of molecular gastronomy on Clinton Street, wd-50; a bunch of fun meals at his experimental East Village spot Alder, which went through several menu iterations before closing in 2015; and dozens of his donuts at Du's in Williamsburg, which concerningly remains on a pandemic "pause."
Starting today, though, Dufresne is up to something completely different and, as it turns out, extremely delicious: making pizza with his buddy Gadi Peleg of the great Breads Bakery, and selling pre-ordered pies every Tuesday, Wednesday, and Thursday evening from the latter's Union Square flagship shop. The operation is called Stretch Pizza, it's the first time in some five years that Dufrense has professionally cooked anything savory, and based on a few stellar preview pies I ate last night, we can only hope it'll stick around for a while.