The hype machine is going into high gear as Keith McNally’s new pizzeria and bar, Pulino’s, prepares to open March 15th. New York is running an interesting profile of McNally’s career this week, and the whole food-blogosphere seems to be waiting with baited breath for the restaurant to open its doors. When the plywood outside the restaurant was still up, we witnessed a couple of fellows straining to take a picture through the cracks. We love good pizza as much as the next guy, and will be happy to try out chef Nate Appleman’s food, but we feel a little sick of the restaurant, and it hasn’t even opened.
Still, it must be contagious, because we couldn’t stop ourselves from compulsively clicking on the breakfast and dinner menus that New York magazine has gotten its hands on.
It turns out that the wood-fired pizza program will be in the hands of Beth Ann Simpkins, of the Tokyo A16, and Ruth Kaplan, from Amorina in Brooklyn, leaving Appleman to focus on the antipasti, bruschette, and grilled main dishes.
Those pizzas range in cost from $9 to $18, and include one with beef meatballs and pickled chiles; potato, cabbage and prosciutto cotto; and rock shrimp with speck.
Mains top out at $29, and interesting-sounding options include roasted scallops with grapefruit, olives, and radicchio; pasta with smoked ricotta and lamb ragu, and braised chicken with mortadella, which we like to think of as fancy bologna.