Take Me Down to the Sullivan Street Bakery Where The Dough Is Sweet and the Toppings Pretty

Down in SoHo today, I decided to quit my job as a concierge at the Hotel Mercer because some asshole kept complaining about his phone “not being able to call Austrailia” and I made my way down Sullivan Street for some lunch. I’d already done Pepe Rosso (which I loved) and Peanut Butter & Co. (which I didn’t) so I kept walking–walking south, more south than I’d ever been.

Then I remembered the Sullivan Streeet Baking Company. I’d heard many things and now it was staring me in my telephone-smacked face:

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Here’s Robert Sietsema on Sullivan Street–he can explain it better than I can: “When I want pizza like I get in Tuscany and Umbria, I go to Sullivan Street, where simple flatbreads with single toppings like mushrooms, zucchini and potatoes are cut into big rectangles and sold by weight. Nowhere in town is the relationship of dough to pie more apparent, with the possible exception of Rose & Joe’s.”

My choice for today’s lunch was “funghi” (that means mushrooms) and what I think was labelled “pate” featuring potatoes and rosemary. Take a look:

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Far and away the “funghi” was my favorite. The mushrooms were skillfully flavored with thyme and salt such that in one bite you might get an earthy muted taste and in another bite it’d be packed with flavor. The potato slice was fine–the rosemary helped–but I don’t really like potatoes on pizza. If I had studied more carefully I’d have ordered the zucchini.

There were sandwiches in the case too which I’ll try next time. Plus pastries which I resisted: they all looked really wonderful. Next door is a yogurt shop with authentic yogurt that I’ll have to try once I get the money from the settlement. Before I eat yogurt, I have to eat Crowe!

(*Note: The humor in this piece is based on a current event involving a certain celebrity in a certain altercation. If you really don’t know, read ANY OTHER WEBSITE to learn more!)

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