The $1,000 Pizza
The folks at Grub Street, New York magazine's foodblog, try a mighty expensive pizza: "Made of crème fraîche, six kinds of caviar (including a sac-load of intense black Russian Royal Sevruga, the same kind used in Norma’s omelette), and shaved slices of fresh lobster, the sample sowed confusion in our proletarian ranks."
Eh. You'd be an idiot to order one of these things. It's a waste of good pizza and good caviar. Apparently, Bo Dietl purchased one. There's one born every minute.
If you feel like being a sucker, the pricey pie is available at Nino's Bellissima Pizza, 890 Second Avenue, New York NY 10017 (at 47th Street); 212-355-5540.
We Try a $1,000 Pizza [Grub Street]
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3 Comments:
Yes, Adam, an idiot or a tool. (And I mean "tool" in any way you'd care to interpret, including, but not limited to, the Grub Street/New York magazine tasters' usage.) We know this is no more about the enjoyment of good food than Larry King is about thought-provoking broadcast journalism.
baboo at 7:46PM on 03/14/07
I can't blame the Grub Street folks for trying it. I'd be curious, too, if they came a knockin' with a $250 slice. But I had a similar pizza last Tuesday, and it was a bit ... strange, to say the least.
Adam Kuban at 10:35PM on 03/14/07
Fun piece! But that "Pacific Dream" pizza. Feh. Same kind of waste that you described for the $1,000 job. The only pizza that really spoke to me was the first you tasted, the French one. And that gold leaf had me in stitches. If I remember correctly, a few trendy restaurants used it during the "me decade." I particularly remember a photo of a cup of soup with an ornate gold design on the top. Pretty Trumpy, no?
baboo at 12:07AM on 03/15/07