Tucked away in a subterranean space below Larimer Square, Frank Bonanno’s new cocktail lounge is literally underground. But unlike the Prohibition-era speakeasies it’s modeled after, Green Russell is otherwise aboveboard. Indeed, given the buzz it generated prior to its opening, you’d be hard-pressed to find a drinker in Denver who doesn’t know about this dark, cozy den, where local masters of mixology tailor their libations to your tastes Thursday through Sunday nights. The friendly crew also gladly serves up a limited but cheeky selection of eats that includes slices from Wednesday’s Pie, the tiny shop that Bonanno has installed as a faux-front for the bar.
San Marzano tomatoes, buffalo mozzarella flash-frozen in Campagna, Italy before shipping to New York, sea salt, volcanic stone heated to one thousand degrees: these are just some of the necessary ingredients for a true Italian pie at Keste Pizza & Vino. And this attention to authentic detail is working, as the newest contender for the best slice in New York, it has already ranked #1 on NY Mag’s list of NYC’s Top Pie.
Keste Pizza & Vino offers over twenty pizza pies ranging in price from $9 to $19 with striking toppings such as imported cooked ham, butternut squash cream and truffle spread. Once the order is placed and the toppings are spread over the dough, pizzas cook in just one minute thanks to the thousand degree oven.
Chef-owner Roberto Caporuscio is a traditionalist when it comes to making his twelve-inch Neapolitan pies. With an oven that was made by artisans flown in from Naples, Keste Pizza & Vino is the newest contender for the legendary New York slice status, even if it is through and through Italian. The name sake pie has tomatoes, buffalo mozzarella, prosciutto di parma, arugola, gran cru and extra virgin olive oil. And for the purist there is always the simple elegance and perfection that is the equally popular Margherita.
There are two types of pizza in this world. New York thin slice and Chicago deep dish. Sorry, Italy – your pizza doesn’t really even register anymore. If you ask the DJs Deep Dish, their answer is simple – Chicago pizza takes the cake (or pie). When they moved to the USA, they fell so in love with it, that they named themselves after it.
When looking for that classic Chicago deep dish, the place to go is Gino’s East . Don’t expect the most glamorous ambiance or the best service, no, no. This is all about the checkered table cloth, simple service but amazing pizza. There’s just something about that cornbread crust.
Beginner’s beware: You don’t need a lot of pie here. One piece will likely fill you up in a beautiful way. Also, if you think you’re in a hurry – forget it! A deep dish pizza at Gino’s will run you a minimum of 30 minutes – but hey, heavenly taste don’t come easy baby, so chill.