By Don Chareunsy
Double Zero Pie & Pub Chef + Partner Michael Vakneen, GM Erica S. Bell and their staff have at least two recent reasons to be proud: The Chinatown pizzeria is celebrating its first anniversary and it being named to the 50 Top Pizza USA list.
“The gravity of [the award] is settling in slowly,” Bell said. “It’s wild. Our business changed over a week. There is so much excitement with the whole team and now a new pressure. We’re elated, and we’re definitely feeling the effects of what this kind of title puts on people.
“We’re focused on upholding the quality and standard and moving up farther on that list. It is mind-blowing to accomplish this in our first year of business!”
A recent dinner at Double Zero Pie & Pub was divine and proved that not all pizzas are equal. We enjoyed Wagyu carpaccio, schiacciata, meatballs, Funghi and Diavola pizzas, tiramisu, pistachio and the cocktails Draft Lemon Sour, Mazzy Star (fade … into … you), Negroni flight and Short Shorts.
“Chef Michael Vakneen is beyond talented,” Bell said. “His palate and sense of culinary creation – he has it down. His dough program and his care and the quality of products that he uses set him apart from the pack.”
The celebratory bites and libations in July to note the 50 Top Pizza USA honor included 00 Spritz, Wagyu carpaccio, scallop crudo, insalada verde (with anchovies), Margherita, Pepperoni, Funghi and Salami Rosa pizzas and 00 deconstructed cannoli. All delicious!
Bell, whose menu favorites include the justlaunched meatballs, Wagyu carpaccio “a flavor bomb” – and Margherita pizza “I eat one every day,” summed up, “We care so much about our team. We want them to be healthy and happy and learning and pushing themselves. You have to be patient and really care about your staff.
“We want to highlight great food with the right culture in the promise of a high-quality experience. We want to blow you away!”
More: DoubleZeroPie.com
