By Laura Silverman| May 24, 2021 | Photos by Randazzo | Blau Photography
This article appears in Spring 2021: Issue No. 65 of Edible Manhattan.
Two words you might not expect to find conjoined are “forage” and “pizza.” But it turns out they’re a delicious combo as brought to life by the Forestburgh pizza joint that goes by that name. This hole-in-the-wall spot, situated along a state highway in a sparsely populated, densely wooded hamlet, is little more than an 8,000-pound handmade Italian wood-burning oven and the well-honed craft of chef-owner Anthony Marušić.
Anton, as he’s known, grew up visiting his Croatian grandfather in nearby Cuddebackville, where the family still owns a rustic hunting lodge nestled on the former grounds of the Rockaway Hunting Club. There he learned to hunt, forage, and cook over fire alongside his father and grandfather. These skills were further refined during his study of regional cuisine in Ita
By Edible Staff| May 24, 2021 | Photos by Randazzo | Blau Photography
This article appears in Spring 2021: Issue No. 61 of Edible Brooklyn.
By Laura Silverman
Two words you might not expect to find conjoined are “forage” and “pizza.” But it turns out they’re a delicious combo as brought to life by the Forestburgh pizza joint that goes by that name. This hole-in-the-wall spot, situated along a state highway in a sparsely populated, densely wooded hamlet, is little more than an 8,000-pound handmade Italian wood-burning oven and the well-honed craft of chef-owner Anthony Marušić.
Anton, as he’s known, grew up visiting his Croatian grandfather in nearby Cuddebackville, where the family still owns a rustic hunting lodge nestled on the former grounds of the Rockaway Hunting Club. There he learned to hunt, forage, and cook over fire alongside his father and grandfather. These skills were further refined during his study of regiona