I have been a fan of Roberto Caporuscio’s pizza since I first met him at Kesté, his original pizzeria on Bleecker Street. This week, with a group of pizza loving friends, I visited his latest venture Kesté Wall Street in the Financial District, which he opened with his daughter Giorgia who is also an accomplished pizzaiola.
The Wall Street Kesté is much bigger than the original. There are 150 seats and they can accommodate parties of up to 40 people in a separate room. The room is also used for pizza making classes taught by Roberto or Giorgia.
Our first pizza was a Montanara Truffle, a deep fried disk of dough topped with fresh mozzarella and truffle cream, then finished in the wood-fired oven. The dough was crisp and crunchy on the outside yet soft and tender within and not at all oily.
Then we had a Pizza Fritta Via Tribunali, another fried pizza but this time folded like a calzone and filled with ricotta and Italian salami. It’s named for the famous street in Naples where some of the world’s best pizza can be found.
Perhaps to counteract the fried pizzas, our friends were craving salad, and the Insalata Pizza filled the bill. It was a disk of baked pizza dough filled with a spring mix and artichokes, prosciutto di Parma, and Gaeta olives.
We all had a great time at Kesté Wall Street and are looking forward to going back again. Maybe I will take a refresher pizza course!