Top Choice grilled Angus with provolone, sauteed onions and truffle paste on our homemade unbleached, unbromated dough – hot pressed to impress. It’s the summer, there’s a lot of legs out there. Get some Angus in your belly.

“These photographs were taken during the month of March in 2009 during Morrissey’s Year Of Refusal Tour. The pages of this book include images from his performances at The Wellmont Theatre in Montclair, New Jersey, in New York City at The Bowery Ballroom, Webster Hall, and Carnegie Hall, and at the Foxwoods Casino in Mashantucket, Connecticut. I also made it to Buffalo, New York for his show at The University at Buffalo’s Center for the Arts but I ended up drinking a bit much and I basically blacked out for that one.

We have a special guest visiting us this month at L’asso and teaching us all about beer. Thomas Barris, L’asso Cicerone (The word Cicerone is used to designate those with expertise in selecting, acquiring and serving today’s wide range of beers, similar to what a sommelier is in the wine world) is at L’asso every weekday during lunch in March to drink and talk BEER.

Some current beers on tap: Kulmbacher Pilzner, Sixpoint Bengali Tiger IPA, South Hampton Double White.

You may remember Noah and his family from our brunch ad campaign that ran in the onion: BRUNCH IT UP.  We’ll Noah is a photographer and his work is on display at L’asso Dec. 32 thru Jan 2.  “See Thru Money is…. These are the pieces that create motivate and inspire. As witnessed and recorded. See Thru Money”

http://seethrumoney.tumblr.com/

Monotypes by James Keul

Monotypes by James Keul

more at: JamesKeul.com

Photo: Hatti Lim

Not content with merely being named the best pizza in Lower Manhattan by the 5 Boro Pizza Tour, L’asso has installed a head chef, Daniel Riviera, in its basement kitchen with the aim of introducing a menu that goes beyond pies and pasta. Riviera — who is Puerto Rican — has been bumping around kitchens in New York and New Jersey since graduating from the New York Art Institute with a degree in culinary arts. A month into his tenure, he’s added one dish to the dinner menu: a skirt steak marinated in primitivo, then grilled and topped with a chimichurri sauce. For $15, it’s served with an arugula salad of shaved Parmesan and aged balsamic. By December, there’ll be five more entrées, including a fish dish and a linguine with littleneck clams, as well as an expanded brunch menu. L’asso isn’t really hurting for customers, but this should help it hold its own against a trio of ambitious newcomers in its immediate vicinity — the Mott, Civetta, and Travertine. ]]> http://lassonyc.com/archives/390/feed 0 http://lassonyc.com/archives/384 http://lassonyc.com/archives/384#comments Thu, 24 Sep 2009 16:43:12 +0000 admin http://lassonyc.com/?p=384 “Sure the wait staff is of the hipster genus, but who’s to fault them on appearance? When the sweat of the tomatoes and cheese hits you, it is second to none. The crust is tops as well. The owner is a stickler for perfection and L’Asso reaches it as close as any pizzeria can. These pies are in the Ultimate top-tier of pizzas in NYC.” -Jeffrey Tastes

photo by Jeffrey Tastes

Come and check out the new art

by Jason Yarmosky