Slow Fires with Chef Justin Smillie

Join us on Sunday, March 17th from noon to 5pm (or until dough runs out!) for open fire pizzas prepared by Chef Justin Smillie.

About

Chef-partner of the acclaimed Upland in New York City and author of Slow Fires, Chef Justin Smillie began his cooking career during his teenage years, quickly ascending through the ranks of NYC landmarks Mercer Kitchen and Gramercy Tavern before becoming the chef of the urban-rustic favorite Barbuto. He was the chef at Il Buco Alimentari e Vineria, where he won three stars from the New York Times.

Menu

margherita, tomato, fresh mozzarella + basil
$24

“cacio e pepe”, fresh mozzarella, caciocavallo, labneh + black pepper
$24

smokey mushrooms, mozzarella, aged provolone + zhoug
$26

local little neck clams, mozzarella, salsa verde + bread crumbs
$28

chopped olives, tomato, bitter greens, anchovy + chili
$25

ndjua, crushed tomato, mozzarella, provolone + wild garlic
$26