Co. in NY: creative, pimped-up pizza
IT was a chilled April night saturated with thunderstorms when I made my way to Co. in the heart of NYC’s Chelsea neighborhood. The pizzas offered inside were the perfect antidote to the storms raging outside.
This hip eatery, cooly designed with organic textures and tones, is the masterpiece of Sullivan Street Bakery owner, Jim Lahey.
If you’ve ever dined out in New York (or even stopped by Dean & Deluca, for instance) chances are you’ve enjoyed their legendary bread, which is served at over 250 restaurants throughout the city. So it only made sense that Lahey would take that yeasty love and throw on some toppings.
The result is Co. Here, Lahey puts “his own spin on Roman style pizza” serving up everything from the classic Margherita to more creative varieties like the Shiitake – a pizza topped with shiitake mushroom, onion-walnut puree, olive oil, and branch lettuce.
Another favorite is the Popeye – a tasty combination of pecorino, gruyère, mozzarella, spinach, black pepper, and garlic. But my personal choice? Meatball, which rocks crushed tomatoes, mozzarella, veal meatballs, caramelized onions, olives, aged pecorino, and oregano.
If you can’t decide on one, you can happily try a few on the menu; the food at Co. is meant to be shared – a concept reinforced by the long, wooden communal tables that dominate the room.
If you’re expecting a super thin, dry, bare bones Italian-style pizza, this isn’t it. But if it’s the creative, pimped-up variety you’re after, then you’re in the right place. And you have company.
For more cool travel check out Lost at E Minor.