It’s already old news that Jim Lahey, of Sullivan Street Bakery fame, has finally launched his much-anticipated Co (pronounced Company). However, just because it’s yesterday’s paper doesn’t mean that a seat at the communal tables is an un-coveted place to park yourself for a pie. On a recent Tuesday night, a twenty-minute wait for a spot ended up with seats smack in the middle of one of the 18-tops.
Because we couldn’t have a coherent conversation over the din of the dining room, my partner and I played Pictionary while awaiting our food. Soon, an eggplant toast, a mini-minestrone, and a Bibb lettuce salad arrived and we couldn’t have cared less about conversation. The pizzas had even more of this affect. Lahey’s pies have a crisp crust and top-notch ingredients (try the Popeye and don’t miss the Margherita), but each pie also has a gooey dough layer between crust and toppings—the ideal texture in my book. Years of mastering bread pay off, making Co a contender for best slice.
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I am so envious! I want to try his pizza! I made his noknead pizza dough the other day and paired it with homemade mozzarella and home cured bacon. Very crispy... perhaps I should've made the crust thicker!!!
ReplyDeleteAlthough I also let it rise for FAR too long (36 hours) due to neglect and apathy.
http://kitchensidecar.blogspot.com/2009/02/kno-knead-pizza-dough.html
[...] win on Sunday, my buddy and I stumbled over to Co. for a celebratory brunch. I’ve already talked about Co. - and about how tasty it was - but yesterday’s pie choice was hands down the best. And, [...]
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