New NYC restaurant grinds 'ancient grains' to make dough for pizzas, pastas : vimarsana.com

A new challenger in the Big Apple’s never ending pizza wars is going biblical to source its main ingredient in an effort to join the upper crust, Side Dish has learned.

Related Keywords

Belgium , Connecticut , United States , Brussels , Bruxelles Capitale , Russia , Canada , France , Vermont , Ukraine , Patricia Joseph , Mark Fiorentino , Maison Kayser , Alex Staniloff , Luc Boulet , Ignacio Mattos , Silvia Zofio , Lou Ramirez , Alex Garese , Lobservatoire International , Rockefeller Center Lodi , Big Apple , Side Dish , Pizza Bar , Bryant Park , Heritage Grand Bakery , Grand Bakery , Wolkonsky Bakery , New York , Wild Hive Farm , Heritage Restaurant , Heritage Bakery , Chef Boulenger , European Population , Rockefeller Center , L Observatoire International , Business , Food Amp Drink , Pizza , Restaurants ,