The taste test will surely come down to the water, what fableist New Yorkers claim makes their pizza so good.
So when New York Pizza & Bar opens on Wednesday, Nov. 2,at 500 Mercer St., purists may go either way on it despite the restaurant’s best intentions to emulate East Coast appeal.
“We don’t use New York water but we use the same herbs, the same thin crust made with beer and brushed with the same olive oil,” said store general manager Ed Grandpre.
Grandpre has been in the restaurant business for 40 years now. While in high school, he took a job with a caterer at the Seattle Center. He spent 12 years at Canlis developing its wine program and wine rooms. “That’s where I picked up a lot of my service and hospitality traits,” he said. He has his own business at one point then ventured onto the Oceanaire Seafood Room in downtown Seattle until it closed in 2009.
New York Pizza & Bar will host a soft-opening 5-9 p.m., Tuesday, Nov. 1 and has partnered with the Pike Place Food Bank. Then there will be a public grand opening at 11 a.m., Wednesday, Nov. 2, in which customers are invited to bring a can of food to support the food bank.
New York Pizza ohhhh!-pen next week