Pulino’s Bar & Pizzeria
It took me this long to get to Keith McNallys last restaurant that he opened, Pulino's. He has a formula that certainly works in terms of decor. The restaurant looks familiar as in you can close your eyes and be at a retooled version of Morandi, Pastis, Balthazaar or Minetta Tavern but you aren't. What is happening in the kitchen is completely different. He knows his formula as I am pretty certain I have never been to one of McNallys restaurants that aren't packed at almost every meal…breakfast, lunch and dinner.
I was at Pulino's with the Hot Bread Kitchen gang. Our annual dinner where the board and staff get together to celebrate our year. It has been quite a year too. Our product is making its way onto the shelves of Whole Foods and into the mouths of Chipolte customers. So for a large table..I believe we were a group of 18 and the food was really great.
Pizza is certainly there thing. A large wood burning oven in the kitchen. Thin crust. The top pizza is your classic margherita with tomato, mozzarella and basil. The other one is a combo of spicy pepperoni, tomato, oregano and olives. I loved how the olives baked in the pizza and that salt really was a nice touch with the rest of the ingredients.
Another pizza was with prosciutto, pecorino and arugula. A little lighter.
Dessert was a tiramasu. This looks structured but a spoon cuts straight through it. I have always been a fan of tiramasu. Love the cold thick pudding after a warm Italian dinner.
A nice touch…chocolate sundaes for the table.
Really nice night. Like all of McNallys restaurants, I always have a good meal. We didn't get to have any of the main entrees but my guess is we went with the right meal. Fun to come and share a bunch of dishes with friends and colleagues. Will return!
(Just a pet peeve that I have to note, why do restaurants make you download their menus in pdf files? So annoying.)