PIZZA TUESDAYS

Fresh burrata cheese, garlic confit, blackened leeks, sautéed asparagus, mustard breadcrumbs, chili flakes, lemon-mustard sauce This pizza was inspired by a recipe we found in Bon Appetit magazine for blackened leeks & asparagus. I love the charred flavor of the blistered, softened leeks, and along with the light crunch of the asparagus and the tang of the mustard and lemon, it's all perfectly balanced by the creamy burrata. And, because why not, we topped it off with some sp

Balsamic-marinated strawberries, lemon-mint ricotta, caramelized onions, mozzarella, garlic-roasted cherry tomatoes, fresh basil This pizza is an updated version of one of our earliest pizza creations, back when we were just starting to experiment and we didn't know how to take a good picture to save our lives. We also didn't write anything down back then, so all we had was a dark photo and our questionable memory. But we were pretty sure we remembered it being tasty, so we w

Vegetarian fesenjan (with walnuts & sumac), roasted eggplant, pomegranates, fried noodles, parsley & mascarpone Fesenjan is a Persian dish that is typically made as a chicken stew with walnuts and pomegranates, but we found a recipe a while back that made a vegetarian version with eggplant, and it is supremely delicious. We actually make a version of this sauce every couple of weeks because it's so easy to do—we let it cook down to an even thicker, pastier consistency and jus