Serious Eats - seriouseats.com

W-O-W A must eat. Quite possibly the best brick oven pizza and gnocchi I have EVER had. The whole experience was amazing. We came in a bit early 5:30. The chef himself came out to the table and introduced himself and brought us home made foccia (Bliss try it) . I started with soup past fagiole (Tuscan white bean soup) perfectly seasoned and the carponata(eggplant, capers, vinegar, and olives), which had the perfect balance of sweet and sour. We then spilt the fennel salad in a lemon vinaigrette which was wonderfully crunchy and fresh with a nice bite of fresh cracked pepper ( perfect amount of dressing). Now for the pizza. I have eaten pizza all over New York as a Brooklyn native for 30 years. This is one of the best acts in town I have seen in many years. Don't take my word for it. Try it. We had to order 2 pizzas. Of course any brick oven pizza place you must have the Margherita (so we did) and the Prosciutto. Perfectly done crisp thin crust like I have not tasted since Grimaldis was good. It was a masterpiece. Perfectly cooked and Smokey in taste. You could taste the fresh mozzarella, tomato and basil. The Prosciutto pizza was the same. The gnocchi were like eating weightless little pillows in a garden of fresh tomatoes served in a ceramic dish right out of the brick oven. I will certainly be back for more.

Thank you for the thoughtful review michele123.

Ciao,

Paulie Gee

@Raoul Duke: If Italy is any blueprint, hopefully never!

Kugel is one of those things I've wanted to try making for a while. The closest I've ever come is what one could call "spaghetti pudding" -- leftover plain cooked spaghetti, mixed with milk, sugar, butter and vanilla extract (and cocoa, sometimes). I'd cook it on the stove top as a teenager, mashing the mixture down with a potato masher and cooking it until it thickened like rice pudding.

Adding the extra dairy and eggs, and baking it all together, doesn't seem like that far of a leap.

I am so glad that everyone is as excited about kugel as I am! It's such a simple thing that is so delicious. I love that everyone has their own variation on the recipe, they all sound great! I think my next kugel is going to involve ricotta and/or mascarpone. Keep the kugel alive!

I make noodle kugel often enough and hope to pass it on so that it never becomes extinct. Like debbiek, I must take issue with serving a dairy kugel with brisket. A lovely rich and cheesy kugel like this one, shines alone.

What is it with dads and salami and eggs? This is one of the only 3 things that my dad can cook. Other than this, spaghetti and meatballs, and tacos, he is helpless in the kitchen.