THE 5-SECOND TRICK FOR 24 HOUR DINER NEAR GRAMERCY PARK NYC

The brand new quintessential New York slice is neither common nor made by someone who was born in New York. L’Industrie’s proprietor, a native of Tuscany, subjects his dough to a three-day cold fermentation, resulting in a crust that’s airy, crisp, thin for a saltine, and stiff plenty of to help dots of ricotta and strips of bacon. No matter