DNAinfo.com reports, “These pies will never see the inside of an oven. The sizzling pizzas at “Top Chef” alum Stephen Asprinio‘s new Financial District restaurant will roast over a wood-burning grill, in traditional Roman fashion, instead of a wood-fired oven.”
“The grilled thin-crust pies will form the core of the menu at Asprinio’s first New York eatery, called Pizza Vino Teca and opening as soon as February at 32 Water St. ‘I’m going back to my roots,’ Asprinio said of his Italian heritage, after presenting his plans for the former Cafe Groppi space to Community Board 1 last week. A preliminary menu for Pizza Vino Teca features a $7 “PVT Special” pizza, with chianti-leavened whole-wheat dough, topped with tomato, three cheeses and basil. Add-ons include prosciutto for $4 and Spanish white anchovies for $3.”
