Across the United States, pizzerias like Tony's Pizza Napoletana and Pizzeria Sei are becoming more luxurious by offering up tasting menus.
In what may be the ultimate example of a high/low mix, pizzerias across the United States are offering a more luxurious way to enjoy a slice. Occasionally dubbed “pizza omakase,” the idea isn’t completely new—check out whathave been offering for the past few years—but it’s seemingly catching on in the States for the first time.
At a recent Pizzeria Sei test tasting, toppings ranged from California-roll-inspired to decadent potato and caviar to silky Wagyu beef tongue. “The beauty of the tasting is that in one sitting, you taste the different flavors of the pizzas,” Joo told. “Something all people to say is ‘Oh, pizza omakase, you can only get it from here in the United States’ … That’s my ultimate goal.”Joo faces stiff competition from pizzaiolos like Gemignani and Dan Richer of Jersey City’s Razza, though.
Given the personalized nature of how he creates the menu, no one experience will be the same, but the general formula Richer follows is: bread and butter tasting with three house-made butters, meatballs, vegetable dishes and salad, plus several pizzas, usually involving a few different versions of the standby Margherita.
That sense of discovery is a common thread throughout the pizza tasting menus. Gemignani mentioned how some diners have come in for his tasting experience, tried a type of pizza they’d never had before, and left with that as their new favorite style. “You’re kind of showing people, ‘Hey, these are the pizzas that I love. These are the pizzas that you may have not had. And you may fall in love with them too.
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