went to Paulie Gee's today. Met the man, he's a real nice guy and makes a delicious pie. Beautiful, light puffy crust with just the right amount of crispyness and char. His sauce is sweet, tart, salty, smooth and balanced, with great care taken in the selection and use of his ingredients. I had a simple fior di latte, tomato and spicy sopressatta pie. The gentle smokiness from the oven perfectly complimented the salumi, which had curled up in the heat, its edges becoming crispy, fat rendered out into the cup shaped coins of meat.

The room is gorgeous: comfortable, welcoming, whimsical and smartly outfitted. It was only a quick stop, I'm looking forward to going back for a more extensive perusal of his specials and menu. It's really inspiring to see a longtime SE and Slice guy's dreams come to fruition. More power to him.