Union Street Pizza
It’s a sunny Wednesday afternoon here in New York City and the wind is not too cold anymore on this fine Spring day. As I toured my family around Hudson yards for them to see the sights and newest addition to the magnificent structures of NYC, lunch cravings comes next.
Pizza is on the agenda for today and we decided to take a trip to Brooklyn and visit an old friend of mine, Chef Adin Langille. A fellow alumnus of Alain Ducasse entrerprise and a colleague at David Burke Fabrick, Adin has been serving up some of the best pizza in Brooklyn for over a year now. Union Street Pizza located right off the Union Street stop off the R train in Brooklyn which is the next stop after the Atlantic Center Station.
Adin who graduated from Johnson and Wales University Culinary program in has always been in love with food since he was a kid. His parents enrolled him in a cooking camp when he was a kid and as he saw the chef instructor plate some dishes he saw “Food as a medium of Sculpture” and the love story with food began. He continued to work at various restaurants and bars around New Hampshire during his teenage years before going to Culinary School in Rhode Island. He has always been fond of NY style pizza and would constantly eat it 2 to 3 times a week so in turn he decided to open his own place. He says that the secret to a great pizza are the ingredients, use quality cheese, tomatoes, and flour then the magic begins…
The first slice that he served us was the Spicy supreme which had pepperoni, sausages, onions, pickled jalapeño and hot honey. He said that it’s 1 of their top sellers’ and I could understand why as the pie was so good.
The Mushroom and Rosemary was the next slice that he made us try which was a white pie and he paired it with a Monopoly IPA from Wild East Brewery just down the block from here. The umami of the mushrooms was a nice balance with the fragrant rosemary oil, a simple yet tasty slice.
We now moved to the Pizza Squares which they are known for with their double fermented dough with a higher hydration higher yeast formula. The dough was super light and airy and the best part easy to digest along with it being tasty and crisp.
The Grandma with chunky tomatoes, fresh basil, oregano and parmesan was what he brought us first and my mom loved this square pie.
The Mythical Meatball Vodka was the last slice we were trying this afternoon which came with mozzarella, ricotta, parmesan, meatballs and basil in a vodka sauce was for me the best.
Coming from the Philippines where pizza is not a usual part of our cuisine but after this trip today like Adin, I may start ordering a couple of boxes a week for dinner because at Union Street Pizza the pies are just simply that good…
#KULINARYATRAVELS next stop will be for some California cuisine with Manresa doing a summer residency at Intersect by Lexus…