Monday, October 4, 2010

A Long Island VPN Pizzeria - Grana

The NY Times features a new restaurant that imported a wood oven from Italy:
The hallmarks of true Neapolitan pizza, according to the Brunettis and other aficionados, are a thin, blistered crust; a light swirl of sweet tomato sauce perfumed with fresh basil; and ovals of melted mozzarella on top. “We keep it simple and fresh,” said Dave Plath, 52, the head chef at Grana, which is owned by his wife, Nancy.
The article tells their story and also lists some Long Island pizza options...

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