Opening day is finally here for Pastoral, serving up Neapolitan-style pizza, "rustic" pastas, and more in a former lighting shop in Fort Point, officially starting at 5 p.m. tonight after softly opening last night. The bar will be open until 2 a.m.
Behind the project: former Met Restaurant Group culinary director Todd Winer and the owner of the defunct Foundation Lounge, George Lewis. Winer has completed a pizzaiolo training course through VPN Americas, the US and Canadian branch of the Associazione Verace Pizza Napoletana, which governs the art of true Neapolitan pizza-making. "Italians wanted to preserve their tradition, so that's what we're doing," Winer told Eater recently. "Strict rules on how the dough is made, which is just flour, water, salt, and yeast; the type of mixer that you have to use; the dough is fermented outside of the walk-in; it has to be cooked with wood, at 900 degrees; and classically, they're not cut. They're served right on a ceramic plate, and served with a pizza knife."
· All coverage of Pastoral on Eater [~EBOS~]