Kesté's custom oven.
Kesté Pizza & Vino could open as early as this weekend, Rob Patronite and Robin Raisfeld report in a magazine preview. We just called and got no answer, but there’s still plenty to get excited about: a gorgeous oven; an owner “so obsessed with authentic ingredients and traditional technique he presides over the American chapter of the Associazone Pizzaiuoli Napoletana, which certifies pizza-makers;” and the possibility of pizza apprenticeships. Plus: a slideshow!
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