Coming from the mastermind behind previous Brooklyn doughnut shop, Du’s, and the creator of fried mayonnaise, is Wylie Dufresne’s newest project, Stretch Pizza.
Dufresne’s pizza venture is what some might say, the product of kismet. Dufresne had grown up in Downtown, Manhattan where he eventually went on to nurture his cooking skills at French restaurants and most notably, wd-50. On the opposite side of town, Gadi Peleg, the now owner of Breads Bakery, had grown up higher on the island. As Peleg aged, he later honed his skills in the techniques of pastries and breads.
Coincidentally, Dufresne’s apartment now is just a stone’s throw away from the Union Square Breads Bakery location. After constant run-ins and conversations, the unlikely pair joined forces to create Stretch Pizza.
Before they decided to invest in a permanent restaurant, Stretch Pizza actually began as a six-month residency at Breads Bakery. According to Grub Street, the pizzas would be cooked in the ovens during Breads Bakery’s off-hours. Carryout orders were available in addition to a tiny dine-in space.
With Peleg’s knowledge of artisanal breads and Dufresne’s inventive nature, Stretch Pizza will bring the perfect balance of crunch and chew to the crust with unheard of toppings that will have you wanting to try everything on the menu.
New Yorkers will be able to sink their teeth into classic pies like cheese and pepperoni, but for those feeling adventurous, Stretch Pizza will offer creative pies like The Old Town, a muenster and mushroom pizza that reimagines a sandwich from Old Town Bar, and Couch Potato, made with fingerlings, sour cream, bacon, and scallions.
The Flatiron location is set to open on Friday, March 17th. You can already make your reservations online!
To learn more, check out the Stretch Pizza website here.
📍 331 Park Avenue S.
🕑 Opening March 17th. Tuesdays – Saturdays (5:30pm – closing)