After bidding a tearful adios to Tapas Master Seamus Mullen last fall, we couldn't decide what to do with our amazing summertime Plaza at The Standard, High Line, until Executive Chef Dan Silverman uttered three magical words: al fresco pizzeria.
"We did the Iberian peninsula, now it's on to the Italian boot!" says Silverman. "We'll be serving pizzas and a selection of antipasti and small salads to compliment the pizzas using locally sourced ingredients and produce from the Locusts. We spent a great deal of time working out the recipe for the dough and sauce — the two essential bases for a good pie — and our outdoor wood-burning oven infuses everything with great flavor."
Silverman and pizza consultant Chef Frank Pinello — of Best Pizza in Williamsburg, and Roberta's in Bushwick — have worked up quite a menu to start off the summer, which includes ...
Seasonal pies will be added throughout the summer.
The menu also features a plethora of appetizers, antipasti, and salads including fresh, roasted cauliflower garnished with currants, pine nuts and chilies, and prosciutto with mortadella, coppa and pickled watermelon.
For dessert, pastry chef Frederick Aquino has crafted a selection of coppas, gelatos and sorbets that are made in-house. Our favorites: Olive Oil and Lemon Coppa garnished with Pistachio Brittle, and a Warm Polenta Cake with Mascarpone Cream and Candied Orange. The Standard Plaza will offer lunch and dinner service daily from 11:30am until midnight, and until 1am on Friday and Saturday. Seating is available on a first-come, first-serve basis.
(In other Plaza news, a new Kenny Scharf sculpture will be installed this weekend. Come see some art and sample a slice!)
