Last December we reported the launch of Glizzy’s NYC, a hot dog stand in Williamsburg that was notable not only for its late hours (on weekdays it stays open till 4 a.m.) but for its creative toppings (chili crisp, gochujang ketchup, kimchi, more).
Now comes word that the shop is branching out to Manhattan — to St. Mark’s Place in the East Village, to be exact. And that’s just a start of what the owners hope will be a national expansion. According to What Now New York, co-owner Johnny Huynh has visions of becoming the next Sabrett or Nathan’s.
The store is expected to open for business later this month.
New Yorkers are justifiably proud of their pizza, but don’t write pizze fritte off as another aberration, like toasted ravioli, which is popular in St. Louis. According to the menu of Don Antonio, in Hell’s Kitchen, the tradition of deep-frying leftover scraps of pizza dough and selling them on the street was popularized by the wives of Neapolitan pizzaioli in the sixteenth century.
The “pizza artist” (that’s how it appears on the menu) at Don Antonio is Giorgia Caporuscio, who emigrated to the U.S. at age 19. So far as we can tell, her shop, which has been tucked away on a quiet block of West 50th Street, may be the only source of fried pizza in the country, let alone New York.
Don Antonio, 309 W. 50th Street, at Eighth Ave., 646-719-1043.