7 a+ S& R: x* e9 ?) t! GDelivery isn't included in price of $1,000 pizza " ?) p+ K# w$ L, n, z5 D# W3 M) y; g5 [# ~' E$ ~
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. ! r/ \6 M5 {% L' J- B : Z( I' _ `" r2 |An East Side eatery has given a makeover to the city's fast-food favorite - and added a gulp-inducing $1,000 price tag.2 \' }* C( T2 x5 K- w+ y
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Nino's Bellissima Luxury Pizza is piled high with 8 ounces of caviar, slices of fresh lobster, wasabi and chives on a creme fraîche sauce. ( r+ P0 k5 S% Y! e) p( g 4 ?2 w" t6 T S& }"It's not for everyone," says Nino Selimaj, owner of the restaurant, who recommends washing down the creation with Dom Perignon rather than Coca-Cola. ( t( J3 P. Z8 y1 R. p6 k) m4 {% M0 {7 I* v2 z2 A, {9 e
"It's something special. It's a pizza for people who like luxury. It's the most expensive pizza on Earth." }8 \6 j& `7 h+ L N) t! ~4 R* n' [- }
As of Wednesday, the pricey pie had been bought by only one customer - private investigator and restaurant regular Bo Dietl. 9 [- d; ~( q0 |( Y4 V, M. C* { u( U' z- p V: a( \
"When (Selimaj) told me about it, I thought he was on crack," Dietl said. "But eating it was like Disney World. The balls of caviar just pop in your mouth. It was an exciting taste."* v! U9 c; d5 t5 \+ c! Z
# m6 g4 D0 b$ e% u. x& KSelimaj's pizza price matches the $1,000 omelet that graced Le Parker Meridien hotel's menu in 2004 and makes the truffle-topped mac and cheese at the Waverly Inn look like a relative bargain.6 @/ k# w; ~& Q
. J/ f2 G5 G/ F9 }0 f6 h0 I0 NHe said he experimented with truffles before settling on lobster and caviar.- d5 C/ d) T: z2 i/ C
0 u- v$ Q0 A9 M6 p _+ \: J+ jAnd, yes, there's a markup, but a pie costs $720 to make, he said. Orders have to be placed 24 hours in advance./ X1 w- {* k5 {; ~! \
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A New York Daily News reporter who had a bite thought it "was tasty." 8 E' h& T4 H! C* b/ [6 X! I/ ^) \) f3 l0 g$ ]/ J- m$ C: E
"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."6 W1 D% U( _2 x9 I5 T
" [" `/ A7 _ _7 C$ H d3 e9 yCustomer Lori Irushalmi, 33, a Manhattan mom, tried a free slice Wednesday, folding it in two like a true New Yorker.7 x" ~' I; f; i9 v' S/ ?
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"It's not bad," she said. "It's salty, it's fishy, but it's not overpowering."- P; B' ^) [- ~) j8 e' H! m( |& |# B
0 s+ ?9 Z v9 ?6 g/ Z"It's tasty," she concluded, "but I would never pay for it."% C6 e `. v6 z
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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 90