#pub pizza

[adamkuban]

I posted this on my Instagram on September 20, which was “#NationalPepperoniPizzaDay.” Generally I HATE THESE NATIONAL BULLSHIT FOOD DAYS WITH THE FIRE OF A THOUSAND SUNS, but if I can exploit the hashtag for sweet sweet likes and to promote @margotspizza, I will, thankyouverymuch. Here’s a Margot’s Pizza SGT. PEPPERONI pie. #hastalapizza 😊🍕✌️[Photo: @frophoto]

[margotspizza]

Here's a mini 10" bar pizza with pepperoni. Not sure we'll do 10" pies (our normal pizza is 12")—just experimenting nonetheless.

[margotspizza]

Classic sausage and mushroom pizza. It’s never been on the official Margot’s Pizza menu, but the truth is, I will do substitutions for our ticket-holding guests if they request it during the reservation-confirmation process. Heck, we’ll probably add this to the menu once the pop-ups resume—date TBD.

[margotspizza]

THIS gorgeous photo was shot by Ben Hon of the mouthwatering Instagram account @stuffbeneats. He also shoots for the equally delicious-looking @nycfoodfomo account. In the foreground is our Collaboroni pizza and in the background is our Love Supreme (red onion, green peppers, housemade fennel-garlic sausage).

[margotspizza]

Here’s a pizza we were just goofin’ around with after we’d wrapped up with one of our monthly pizza pop-ups at our host restaurant, EMILY. It’s got pickled jalapeños and banana peppers along with a swirl of ranch dressing. This eventually morphed into our Ranchero pie, which omits the banana peppers. 

[margotspizza]

And here’s another great photo from Ben Hon (of @stuffbeneats & @nycfoodfomo fame on Instagram). It’s the nice bird’s-eye view of our Love Supreme and Collaboroni bar pies.

[margotspizza]

Here’s a recent Margot-rita pie from our March 18 pop-up. A couple things here. One: this was a staff pizza, so I took the liberty of dolloping some sauce onto the top in addition to the sauce below the cheese. I kinda like this and think this may become a permanent fixture of the Margot-rita. Two: I don’t love the whole basil leaves, and we’re going to revert to our original basil chiffonade. Whole basil leaves are too “Neapolitan” and don’t fit my idea of the “bar pizza” aesthetic, plus, as an eater, I don’t like BIG HITS of basil and then… nothing. I’d rather see an even sprinkling over the pie/slice. Blah blah blah.

[margotspizza]

Our "Love Supreme" pizza: green peppers, red onion, and Margot's house-made fennel-garlic sausage.