Word: woode
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Conversation in Italian flows as freely as the tomato sauce at Tonda, where Neapolitan chef Michele Sceral - whose family has been firing pizza for more than a century - bakes his pies in a revolving, wood-burning, $30,000 oven heated to nearly 1,000 degrees. Giraldi says his goal with Tonda is to elevate pizza from "the merely good, to the truly great." Sceral's individually portioned results include pies loaded with curious combos including roasted eggs, speck, asparagus, mozzarella and tomatoes ($15) and a carb-loaded potato, pesto and string bean...
...Manhattan's most ambitious new player has to be Co. (pronounced "company") in Chelsea, whose crisp white tables and pale wood-paneled interior serve as a modern palette for an equally contemporary menu. Partially owned by celebrity chef Jean-Georges Vongerichten, Co., located in the Chelsea neighborhood, owes its true buzz - and bona fides - to chef Jim Lahey, who owns the beloved Sullivan Street Bakery, a New York City institution...
...Motorino, the chef is mixing the old (a classic wood-fired oven) with the newfangled: toppings such as sweet peas and guanciale ($14) or brussels sprouts with speck ($14). "Forty percent of our diners still order the classic Margherita," Palombino concedes. "Which is why we focus on the best basics - crushing our own tomatoes, making our own mozzarella, using the highest-quality flour for our dough. It's all very old school...
...Hottest trait: Smile ;-) Claim to Harvard fame: Still making my mark Best part about becoming a sophomore: Dunster dining hall or DeWolfe cable Fastest way to your heart: Pretty eyes What you miss most from the ‘90s: Good Martin Lawrence Movies, Biggie & Tupac, and The Wood...
...there have been numerous successful and nearly successful underground breaches at bases and prisons where suspected terrorists are held. "Protecting underground perimeters is the next capability gap to be bridged in the force protection arena," Lt Colonel Robert Tucker, of the Army's Maneuver Support Center at Ft. Leonard Wood, Missouri, wrote in a recent journal article...