5 Y: _6 v* E+ P$ P+ f3 k0 ~Delivery isn't included in price of $1,000 pizza# b5 X, M4 l w' f3 |
8 R. I- ] `% y: j4 ^1 D: c" {! {NEW YORK - The city that brought you the $55 macaroni and cheese and an omelet that cost a grand now has a pizza to match. 8 \$ z2 U4 }# `2 E2 g9 M + E" F" c* W; V3 x. K; U' k" {) ~An East Side eatery has given a makeover to the city's fast-food favorite - and added a gulp-inducing $1,000 price tag. ( \* i8 Y% x5 s% c 9 E A6 p; r. k( }5 ?Nino's Bellissima Luxury Pizza is piled high with 8 ounces of caviar, slices of fresh lobster, wasabi and chives on a creme fraîche sauce.1 _ m) t7 m% P* c7 w
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"It's not for everyone," says Nino Selimaj, owner of the restaurant, who recommends washing down the creation with Dom Perignon rather than Coca-Cola.& |$ ^9 w9 l0 C4 O/ A# C2 @
5 i& D! \4 H3 B) A* m$ h% @6 Q7 W"It's something special. It's a pizza for people who like luxury. It's the most expensive pizza on Earth." & j0 N& |; K% c1 `( x' _ # D% n8 e$ m; y$ xAs of Wednesday, the pricey pie had been bought by only one customer - private investigator and restaurant regular Bo Dietl., g0 ^: d) m2 l' ~6 R; z7 N: B9 n
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"When (Selimaj) told me about it, I thought he was on crack," Dietl said. "But eating it was like Disney World. The balls of caviar just pop in your mouth. It was an exciting taste." ! }8 ^9 B; x5 Q0 e& j, @( b: s5 e8 a6 Y
Selimaj's pizza price matches the $1,000 omelet that graced Le Parker Meridien hotel's menu in 2004 and makes the truffle-topped mac and cheese at the Waverly Inn look like a relative bargain.5 L# y: P! p, U! O
5 [. W( M8 s% y. }0 {2 g' q$ bHe said he experimented with truffles before settling on lobster and caviar. : ~% f$ q" `/ T" h 4 W8 d: M; r. X! D6 Y; U0 B4 v9 vAnd, yes, there's a markup, but a pie costs $720 to make, he said. Orders have to be placed 24 hours in advance. 6 u# a2 M9 e5 E/ b# H! t5 n% ]% ^2 H/ w! O, _
A New York Daily News reporter who had a bite thought it "was tasty."/ f& t+ J7 t5 z5 d
/ Q( d# a& w- h8 @; S"I felt like I was eating a high-end appetizer," he said. "The blend of the dough and the creme fraîche sauce and the fish - it all seemed to work well together." & g% c. c+ U- j# u4 F: H0 K# _# y, Y: Z+ d: Z" i- ~6 p
Customer Lori Irushalmi, 33, a Manhattan mom, tried a free slice Wednesday, folding it in two like a true New Yorker.7 R! [8 A: \! G# g/ h) K' o
6 B9 I/ B/ Y% n+ T- t/ @"It's not bad," she said. "It's salty, it's fishy, but it's not overpowering." & O3 f& F; P ?1 N+ E4 g- C+ @; ^: g" A% A
"It's tasty," she concluded, "but I would never pay for it." # ^" h( w K4 y0 k4 W# m: I7 L4 ^+ m0 _- F
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图片附件: [One grand pizza] One grand pizza.jpg (2007-3-15 08:35, 63.81 KB) / 下载次数 87