The other night, as I prepared to venture outside, the sky took on the ominous tone of gunmetal, and my phone lit up with a warning: severe thunderstorm approaching, flash floods and hail likely, seek cover. All of my instincts told me to retreat, and yet I had an appointment that I simply could not miss, come hell or literal high water. I’d finally been granted the chance to order from Stretch Pizza, a pop-up by the chef Wylie Dufresne, tucked into Breads Bakery, just off Union Square.
Perhaps this sounds like the ravings of a madwoman; maybe you’re wondering if any pizza could be worth it. But what’s a little tempest, really? It felt strangely refreshing to experience such heightened drama around something as low stakes as pizza. I headed…
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The New Yorker (Digital) - 1 Issue, June 28, 2021