My #weeklypizzalunch/#Kubslunch this week was with my friend and former MSLO colleague Jennifer Jarett at Marta, Danny Meyer’s new Roman-style pizzeria in the “NoMad” neighborhood’s Martha Washington Hotel.
The mushroom pizza here is OFF THE HOOK — if people still say that (I don’t think they do). I’d almost consider adding chanterelles to my own mushroom pizza IF they weren’t so expensive and a pain in the ass to clean. The sausage on the Salsiccia is a trip down memory lane — like the stuff from Little League pizza lunches at a “pizza parlor.” The crust is exceedingly thin (about 170 grams for a pizza that’s about 12 inches or so) and shatteringly crisp around the edges, presumably a nod to Danny Meyer’s St. Louis upbringing, where cracker crust “St. Louis–style” pizzas are common. I’d love to see him make another nod to STL with a provel-topped pizza. Call it “provelone,” and it could still fit with the Roman theme.