The thin crust Neapolitan wave shows no signs of slowing down, but is the square pie set to be the next big trend in pie slinging? Word comes through Grub Street that Clinton Hill pizza darling Emily will be opening up a new shop just down the block sometime later winter/early spring that will specialize in pan pizzas baked in squares. Appropriately, the eatery will be called Emmy Squared.
Husband and wife duo Matt and Emily Hyland are partnering with Paulie Gee's alum Lou Tomczak to create pizzas "inspired by the Detroit style," hallmarks of which are the cooking vessel, pie shape and thicker sauce. No word yet on the menu, but there's sure to be both red and white pies plus specials. They'll also be doing red sauce Italian sandwiches like chicken parm and an Italian combo, plus corner pizzeria staples including mozzarella sticks and zeppole.
Emily isn't the only new-wave pizzeria getting squared: beginning tomorrow night, the Roberta's team is taking over the kitchen at East Williamsburg's Humbolt & Jackson, serving up square versions of their Neapolitan pies. They're doing the Bee Sting, Speckenwolf, Cheesus Christ and three more in the square style, plus carbonara and cacio e pepe pastas. The pop-up runs until November 15th, with dinner beginning nightly at 5 p.m.
