Chefs of Pulino’s Past and Present

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While the Feast interviews Tony Liu about the aforementioned changes he’s made at Pulino’s (the thicker, airier pizza dough is now coming from Balthazar Bakery, for starters), Serious Eats checks in with the pizzeria’s former chef Nate Appleman to see what he’s doing at the Chelsea Chipotle: For one thing, he’s butchering animals in house and running specials like a chicken and pork chorizo: “Their cooked meats are amongst some of the tastiest things you'll find in the city.” [Feast, Serious Eats NY]