By BoOOLNE boss-loans.co.uk
from Andrew Zimmer- Thrillist
L’asso EV works up better pizza bagels than your mom at a sleepover.
It was inevitable that one final childhood staple would also be turned gourmet. But since it turns out The Goonies is a movie and you can’t eat it, you’re going to have to settle for something even more delicious: pizza bagels, at L’asso EV. After realizing there was an unsettling dearth of great bagels in the East Village, the L’asso team went on a five-month bagel-discovery odyssey… to New Orleans!… but also all over NY, after which they settled on steaming, then wood-firing their noshes in a pizza oven, Montreal-style, before realizing they really needed to morph them into pizzas. Their initial six crispy, cheesy, tangy options include the Bufalina D.O.C. w/ tomato sauce, fresh tomatoes, and a glob of cool buffalo mozz on a rosemary bagel; the Albondigas w/ homemade meatballs & fresh garlic on an everything; and the sausage, ’shrooms & grated ricotta Supreme, which should also presumably have kids lined up around the block overnight.
And if you like your pizza bagels a little less pizza-y, and a whole lot more bagel-y, they’ve also worked up a Jewtacular smoked salmon number that’s piled with cream cheese, mozz, capers & dill on an herb bagel, which just like the rest, should put a little Chunk back in your life.
From the NY TIMES: “What really blows are minds and will probably pop our buttons is this: L’asso EV, itself no stranger to experimental bagels, is adding a trio of Chicago-style deep-dish pizzas to its menu, and one of them, called the Big Muff, is the pizza version of that New Orleans meat monster, the muffuletta.
We happen to have a soft spot for the muffuletta, and apparently so does L’asso’s owner Robert Benevenga, who after his last trip to N’awlins, came up with the idea of a pizza version of the sandwich. Of course, New Orleans-inspired pizza is nothing new (Two Boots, anyone?) but this is really something special: a two-inch pie formed in a buttered deep-dish pan in the following calorific manner: layers of soppressata, caciocavallo cheese, mortadella, and capicola are covered by a bed of mozzarella and then a slathering of the obligatory giardiniera, consisting of pickled olives, carrots, celery, red onions, cauliflower florets and peppers. The process is repeated all over again and then – “to add color,” says chef Joseph Lee – the pie is topped off with yet more mortadella.
The Big Muff, $16, debuts at L’asso EV along with a deep-dish meatball , albondiga and supreme pies. “
L’asso EV will be open for lunch Wednesday May 16th from 11:30 Monday-Friday. We will be serving a Lunch/Brunch menu everyday with everything you could ever want. All of the Organic pizzas, gluten free pizzas, 10 salads, Pastas, Organic Quinoa, Iced and Hot Stumptown Coffee, Burgers, Organic Home Made Bagels, Steak and Eggs, Fritatas, Craft Beers, Hand Picked Wines, Iced Matcha Tea and so much more.
L’asso is proud to serve only ORGANIC flour and ORGANIC tomato sauce. Along with weekly new pizza creations, the L’asso menu also includes unique pasta, salads, and appetizer specials – as well as the city’s finest “legal” pizza. Favorites include Pizza al Tartufo (Portobello mushroom pesto, cheese, fresh rosemary, and truffle oil), Pizza San Daniele (prosciutto san daniele, mozzarella, arugula, parmigiano, and olive oil), and the wildly popular Margherita DOC,a pie so rich in history, a law was recently passed defining the proper way to prepare it.
192 Mott Street at Kenmare
New York City
212 219 2353
107 First Ave
New York City
212 837 2048
$21 = Entree with unlimited Mimosas or Micheladas