Margot's Pizza Pop-up No. 5

On Saturday, September 20, 2014, we held our fifth pop-up at EMILY in Clinton Hill. Not too many photos from guests this round, so you're spared a long-ass recap. You're welcome!

  1. Normally I try not to put pics of myself up in these recaps, much less lead with them, but this was the first photo of the day to show up in the #MargotsPizza hashtag, and, well, I kinda feel like this may be the last of the recaps, so why not? 
  2. @akuban topping the first #pizza of the day @margotspizza! #margotspizza #pizzalovesemily #brooklyn #clintonhill #barpizza
    @akuban topping the first #pizza of the day @margotspizza! #margotspizza #pizzalovesemily #brooklyn #clintonhill #barpizza
  3. What's not shown by that picture is the incredible amount of help I get with these pop-ups from Matt & Emily Hyland (both in terms of use of their space and their own work and the work of their staff) and the staff of EMILY, who are slotting in my ingredient prep during the week, who are bartending at the pop-up and washing dishes. Maybe I WILL recap the next one so I can put up some pics of all these folks.  
  4. thanks for a fabulous @margotspizza lunch, @akuban! the Love Supreme was everything I dreamed of and more
    thanks for a fabulous @margotspizza lunch, @akuban! the Love Supreme was everything I dreamed of and more
  5. The pic above was nice to see. Carey Jones is a former colleague from Serious Eats. She was the editor of the NYC site (when that existed) and later the managing editor of SE (basically the EIC — we followed the Time Inc. way of calling EICs "managing editors," but that's another discussion and another life). It completely blows my mind to interact with former colleagues in this way. We were in the blogging trenches together, slogging out copy for foodos to consume. I don't know where I'm going with this, but I will say that I never imagined as I was sitting in an office with Carey on West 27th Street that a few years later I'd be making pizza for her in an actual pizzeria. Weird stuff.  
  6. And above, Michael Harlan Turkell I've known through the internet for AGES. He's been documenting chefs and their work through his photos for as long as I remember. He was really one of the first photographers of the digital/blog age I remember seeing go behind the scenes and tell the story from the kitchen POV. It was nice to finally meet him, however briefly.
  7. Last slice, do I dare? @margotspizza #PIZZA #barpie
    Last slice, do I dare? @margotspizza #PIZZA #barpie
  8. OF COURSE YOU DARE. You can't leave one lonely slice sitting there.
  9. #WorldFamousOriginalA aka  #SpicyOriginalA off menu only at @margotspizza #pizzalovesemily #pizza #brooklyn #margotspizza
    #WorldFamousOriginalA aka #SpicyOriginalA off menu only at @margotspizza #pizzalovesemily #pizza #brooklyn #margotspizza
  10. Regarding the photo above, I'm debating two things here. Whether I should put this on the menu is one. It's basically the Love Supreme but with jalapeños subbed in for green peppers. But the other thing is whether I should post off-the-menu pizzas in the photo stream. Because then people think they're actual pizzas we serve and/or they missed out on something. Honestly, I think I'll continue to post these pics and maybe start offering a new pizza each week as a way to test different pies. I've been saying this for a while now, so maybe 2014-10-25 will be the day to offer this thing^.
  11. Regram from @MargotsPizza. Funghitown pizza from today's #MargotsPizza pop-up. Sauce, mushrooms, Romano, Kublend™ cheese, post-oven sottocenere cheese. #kubslunch #weeklypizzalunch
    Regram from @MargotsPizza. Funghitown pizza from today's #MargotsPizza pop-up. Sauce, mushrooms, Romano, Kublend™ cheese, post-oven sottocenere cheese. #kubslunch #weeklypizzalunch
  12. I took this pizza above home to the actual Margot, since she's been eating pizza lately. I think she and her mama ate some of it. Then I finished the rest a few days later.
  13. Longtime Slice reader Norman Hathaway is a creative director who also works with type and hand-lettering. He came up with a custom logotype for @margotspizza a couple months ago. Today he was among the #MargotsPizza pop-up guests and brought in this T-shirt and an apron (not pictured). Wish I would have opened the envelope they were in sooner — I would have changed into them for the remainder of service! Thanks, Norman! Completely bowled over by this! #margotsselfie
    Longtime Slice reader Norman Hathaway is a creative director who also works with type and hand-lettering. He came up with a custom logotype for @margotspizza a couple months ago. Today he was among the #MargotsPizza pop-up guests and brought in this T-shirt and an apron (not pictured). Wish I would have opened the envelope they were in sooner — I would have changed into them for the remainder of service! Thanks, Norman! Completely bowled over by this! #margotsselfie
  14. The caption above says it all. Funny back-story. Norman has been reading Slice since before it was part of Serious Eats. He is a creative director/type designer by trade. When Serious Eats debuted, he did not like the logo. He offered to redo it so he didn't have to look at it when he visited the site. LOL. When it was clear that TPTB were not keen on his offer, he backed off, but every now and then I'd hear about the logo. Fast-forward to 2013 and I start working at Paulie's. Norman wants to redo Paulie's logo, too. I think he has issues with the kerning and the typeface choice. Of course, that's a no-go, too. So one day I'm telling my wife, after debuting my family crest "M" logo and vaguely retro "brand identity" — "I wonder how long before I hear from Norman Hathaway offering to redo my logo." NOT TWO DAYS LATER, I get an email with some logotype treatments, subject line "Whaddaya think?" I chose the one above, which was also Norman's favorite of the designs. He showed up at this pop-up with a T-shirt and apron printed with it! I was, and remain, floored. Norman has been along for the ride since 2003, 2004. So pretty much a decade. Crazy for me to think of that. ANYWAY.

    EXCELSIOR!
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