Kesté Pizza & Vino could open as early as this next weekend, Rob Patronite and Robin Raisfeld report in a magazine preview. Though you have to wait a week, there’s still plenty to get excited about: a gorgeous oven; an owner “so obsessed with authentic ingredients and traditional technique he presides over the American chapter of the Associazone Pizzaiuoli Napoletana, which certifies pizza-makers;” and the possibility of pizza apprenticeships. Plus: a slideshow!
Kesté’s custom oven. Photo: Hannah Whitaker/New York Magazine