[Daisy]

Coming soon from Keith McNally, in a space on the Bowery. With chef Nate Appleman, recently of San Francisco.

[JPW]

With chef Nate Appleman, recently of San Francisco.

A pizza shop?

[Anthony Bonner]

With chef Nate Appleman, recently of San Francisco.

A pizza shop?

This will be to Pizza Shops as Minetta is to taverns. I'm intrigued for sure.

Is this the first truly chef driven McNally place?

[Daisy]

With chef Nate Appleman, recently of San Francisco.

A pizza shop?

It's Keith McNally. It will be a destination pizza shop.

ETA: Cross-posted with Mr. Bonner

[Sneakeater]

Is this the first truly chef driven McNally place?

I'd say Morandi (Jody Williams) was.

Makes you a little worried about chef-driven Italian Keith McNally restaurants. But I'm excited about this anyway.

[joethefoodie]

Nate's pizza at A16 was very good. The other food he was putting out there was even better. At one visit, I had a crispy pig-ear salad that was, shall we say, overwhelming in many ways.

[alifewortheating]

Excellent news. Nate Appleman is a talented guy, and I'm very happy to hear he made the move from SF to NY at pretty much the same time I did.

[wingding]

Is this the first truly chef driven McNally place?

I'd say Morandi (Jody Williams) was.

Makes you a little worried about chef-driven Italian Keith McNally restaurants. But I'm excited about this anyway.

Tony Liu still turns out some nice food at Morandi...it's not my favorite place to hang out and eat for other reasons,but give him some credit.

[Max]

[Deleted]

[Rail Paul]

The McNally publicity machine cranks on. A NYT article on Mr Appelman's thought process in constructing the new menu. I'm a little surprised with the dismissive comments on San Francisco diners. They're people who've had the benefit of top notch ingredients, and know what they like.

“I was thinking on the flight last night from San Francisco that I should do a fried apple for dessert,” Mr. Appleman said over a coffee at Abraço. “Two thin slices of apple, sandwiching a walnut paste of some sort, then bread it, like with brioche crumbs, fry it, and drizzle it with chestnut honey.”

The showpiece of the kitchen will be a pair of wood-fired ovens, one for pizza and one for meat. Mr. Appleman turned butchering into a public spectacle at A16, and he plans to bring whole animals into Pulino’s, break them down and roast the cuts in the oven. (He and Mr. McNally are also exploring the possibility of a stand-alone butcher shop.)

But it’s going to be some time before Mr. Appleman cleaves into his first hog. Pulino’s will trickle open over six weeks, first serving breakfast, then lunch, then dinner.

It gives Mr. Appleman more time to firm up his menu.

“In San Francisco the audience is easy. You put tripe in a bowl and tell them it’s from a humanely raised cow and they’re going to eat it,” Mr. Appleman said. “New York is totally different. In fact, I’m not sure what you have to do in New York.”

Dining adventure

[Lex]

Romeo and Juliet. Anthony and Cleopatra. Tracy and Hepburn. Sid and Nancy. They've got nothing on the love that Eater has for all things Keith McNally.

I first became aware of this infatuation during the run up to the opening of the revamped Minetta Tavern. There was non-stop drum thumping for months on end. No detail was too small not to warrant another web posting. Well, Eater is doing it again with Pulino.

The restaurant hasn't opened but as of yesterday Eater had already written 14 items about the place. Then this morning we had this -

McNally Strips Pulino's Shed As Grand Opening Looms
Just two weeks out from opening, Keith McNally's new restaurant and pizzeria Pulino's is slowing revealing itself to the lower Bowery. Yesterday, we caught a glimpse past the plywood threshold, and today Bowery Boogie brings the news that the airtight wood shed has finally been stripped away. The two and a half years wait is almost over

You'd think that would scratch the itch of their readership for minute by minute reporting of Pulino's Progress.

You'd be wrong. This afternoon we got #16 -

How About Another Look at Pulino's Plywood Peel-Off
Because those grainy nighttime photos just weren't doing the trick (and because overkill is not in the Eater vocabulary), take a look at early afternoon activity at Keith McNally's newest, now two weeks out, Pulino's.

They have pictures. Ready to be excited?




Riveting stuff. Link

According to Eater Pulino's will open in two weeks. How many more items do you think Eater will run? I'm betting on 10.

[nuxvomica]

you missed the breathless Morandi coverage. remember when they opened for lunch? i don't believe there was anyone else at the restaurant. self-titled: Morandi fever.

it's only going to get worse. then again, Leventhal is no longer at Eater, so maybe not

[Wilfrid]

A fat lot of good it did Tailor.

[TaliesinNYC]

A fat lot of good it did Tailor.

[joethefoodie]

I have a feeling that maybe they think McNally is one of the more successful restaurateurs in NYC, and that this is a pretty important opening.