DeSano Pizza Opens on Friday

jwalsh

jwalsh

Eager eaters who lined up for copycat cronuts at Kaminsky’s last Friday can put their dough-waiting skills to use again this Friday, when DeSano Pizza Bakery fires up its ovens.

According to a tweet from the pizzeria at 94 Stuart Street, the much-anticipated restaurant will be open “from 11:30 am until ‘out of dough’”

DeSano — operated by Scott DeSano, who in 2011 purchased Atlanta’s famed Antico Pizza and vowed to replicate its artisan approach nationwide – doesn’t deviate from Neapolitan standards: The pies are rapidly baked in 6000-pound ovens which heat up to more than 1000 degrees (think of the pizza as barbecue’s antithesis). The 10 pizzas on DeSano’s menu are topped with a mix of local ingredients and Naples-made products. Continue reading

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Who’s Raskin Anyhow?

scragz

scragz

Features editor Teresa Taylor was kind enough to conduct a very comprehensive Q-and-A session with me, so you’ll find more than you ever needed to know about me in today’s food section: I’d wager I’ve taken road trips with folks who couldn’t tell you what my mother served for Thursday suppers (taco salad) or my primary form of transportation (a 2009 Trek Soho.) What the column doesn’t include, though, is a picture of me.

Via Twitter, we immediately heard back from a reader who wondered why. Since I made a point of stressing openness and transparency in my responses, he wrote, why not put my picture out for all to see? It’s a legitimate question, and one which deserves more than a 140-character answer.

It’s a truism today that there’s no such thing as anonymity. Eater’s published my photo so many times that when I’m meeting someone for the first time, I spare them the descriptions of my hair color and height, suggesting they just pull up my picture on Google beforehand. If anonymous means nobody knows what I look like, I haven’t been anonymous for years – and neither has any other critic of note. Continue reading

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