'Interview' on Serious Eats

Spacca Napoli's Jonathan Goldsmith on Italian Culture and the Power of Pizza

Over the last year, we've spent a whole lot of time speaking to Jonathan Goldsmith, of Chicago's Spacca Napoli, about his amazing journey from clinical social worker to world-class pie man. Among other things, we discussed the chance encounter on a plane that changed the course of his life, the legendary pizzaioli he's studied and befriended in Naples, and the power of food to connect people. But mostly? We just talked about pie. More

Jeff Varasano on Baking, Branding, and the Business of Pizza (Part 2)

Last time, internet pizza legend (and creator of the most famous pizza recipe in the world) Jeff Varasano talked about the challenges of opening a pizzeria and why he's stayed out of the spotlight the last few years. Today, he goes in depth on the power of a brand like Chic-Fil-A, the challenge of finding great employees, and why having great pizza doesn't always matter. More

Jeff Varasano on Baking, Branding, and the Business of Pizza (Part 1)

Jeff Varasano's pizza recipe went viral in the mid-2000's, and he opened up his own shop in Atlanta a few years later to critical acclaim. Then he went quiet...and we decided to find out why. Varasano had a very candid chat with us about his victories, his setbacks, his big plans coming down the pipe, and his newest location: the airport in Atlanta. If you ever wanted to open a pizzeria (or any a business), this is must-read stuff. More

Chef Jody Willams Doubles Down With Buvette

Chef Jody Williams opened Buvette in Greenwich Village around four years ago, and let the momentum slowly build to the packed nightly frenzy she entertains now. Her recently opened Paris Buvette was much more immediately received, and now pond-hoppers get to enjoy her all-day atmosphere and French inspired menu no matter the hour. She filled us in on how she makes it all happen. More

How MoMA's Cafes Feed Over a Thousand People a Day

Executive Chef Lynn Bound and General Manager Tracy Wilson have a lot on their plates at MoMa; on top of serving 900 full meals to guests at CafĂ© 2 and Terrace 5 as well as grab-and-go snacks and dessert, they serve staff meals for all 300 MoMa staff members, handle the independent event catering, and work with curators for private art-based dinners. They even get involved with the art itself—that fresh Bibb lettuce doesn't get on a sculpture on its own. How does this Danny Meyer-trained team do it? Here's a snapshot into their working world. More

More Posts