Margot's Pizza Pop-up No. 6
On Saturday, October 25, 2014, we held our sixth pop-up at EMILY in Clinton Hill. This time, we introduced two new pizzas.
- Above, from left: The "1UP" (olive oil, grated Romano, mushrooms, Kublend™ cheese, more mushrooms, and dollops of sauce) and the "Hot Supreme" vegetarian (sauce, Romano, Kublend™, jalapeños, onions, and vegan sausage). We of course make the Hot Supreme with our regular sausage, but we happily do a variation with vegan sausage.
- Here's a Love Supreme from longtime Slice reader and contributor Eric Leath — Slice'rs may remember him as "JEL."
- Here's a Funghitown as shot by William Shunn.
- And the Love Supreme, also by William Shunn. We actually ran out of onion partway through and had to slice up some more, which means the onion was a little thicker than usual, but I think I kinda like that. I'll have to do some comparisons side by side.
- Weirdly enough, I'm just now finding these photos from Robyn Lee on Flickr, so I'm putting them here. These are actually from a previous pop-up, but since I haven't ever really shared the undercarriage shots or the "cross sections," here they are.
- It was nice to welcome in Ben Leventhal, co-founder of Eater, and his wife, Elizabeth. I've long been a fan of Ben's work on Eater and elsewhere. Here, he snapped a photo of the Funghitown (above) before the cold cheese had a chance to gently melt into the pizza. As I've said before, I cribbed this trick from EMILY's "Emily" pizza, which uses a post-oven hit of truffled cheese to impart an extra 'shoomph to the pie, but it reminded me that there's a precedent for it at places like Little Vincent's in Long Island. Speaking of which…
- Here's one of the only really clear shots of the Hot Supreme from Saturday (interspersed with slices of the Funghitown and the 1UP). These are from Margot's Pizza super-fan Josh Wigler, who was a FOURPEAT on Saturday! Josh reminded me that he had actually written that post about Little Vincent's that I linked to just above. I had stupidly spaced out on that fact — it had been a while since that post, and Josh came aboard just after I had handed the reins of Slice over to another editor and was in the process of leaving Serious Eats. But, blah blah blah. ANYWAY, what matters here is PIZZA.
- It's actually kinda cool to follow Josh on his Instagram and Twitter, because he seems to have caught the bug for bar pizza and has really traveled a lot lately to eat at the various places in the region — Star, Colony, Kinchley's, etc. It's heartening that he keeps coming back to Margot's Pizza after eating at all those great pub-pizza institutions.
- These are a couple experiments we tried at the end of the day after everyone had gone home. From left, a variation on the Famous Original A (here as a white pie with olive oil, Kublend™, Romano, sausage, and onions) and a mash-up of EMILY's #Amazeballs pizza (sauce, cheese, meatballs, and onions) on a Margot's Pizza bar-pizza chassis.
- I'm going to end with this. A couple things here. First is that EMILY's lovely bartender Melissa freehanded the logo and slogan the night before. It was WONDERFUL. Second is that I went and revised the slogan. I recently changed it to "Bar Pizza Our Specialty," and wanted to change the sign to reflect that. But in doing so, I ended up misspelling "specialty." UGH. Made more embarrasing by the fact that I began my professional life AS A COPY EDITOR. But I suppose the misspelling complements the "unneccessary" "quotation" "marks."
- And there you have it. The "recap" of Margot's Pizza Pop-up No. 6 (MAR-014). This Saturday (November 1), we'll be selling tickets to Margot's Pizza Pop-up No. 7 (MAR-015). It will be our first time using EventBrite, which I hope helps clear up some of the minor problems we've had with ticketing in the past. I think we'll keep the 1UP and Hot Supreme on offer as well, and I'm going to bring in some ingredients to experiment with a potato-bacon pizza.
- As always, folks, hasta la pizza and … EXCELSIOR!