Did it really drop early? 
Must have. I was auto refreshing from 11:59-12:15, said sold out the entire time
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Nothing to do with the restaurant but I do like that fact that "“AmaroNeverDies” replied to “immortal.and.free”
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Is that an internal screenshot from Sei’s Resy account? If so…how do you have that?
resy fucked up or it’s some other time zone?
Might be the same answer to the question “how do you know so much about pizza?”
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Say no more…
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I knew that guy was a bot!
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Please indulge a Pizzeria Sei newbie. Going for my birthday this Saturday. I’m pretty sure I’ve read every post in this thread over the last 2.5 years but what I’ve retained is another story.
What do you all recommend for a party of two first timers? Margherita special and _________? No fish / shellfish for me (not that there’s much on the menu). Don’t want to go crazy on the over-ordering but leftover pizza is always a good thing. Thanks!
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Marg special is great. If you can handle spice, mala lamb pizza. I like the giardiniera with the pizza. The salami misti is a nice way to start.
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Pretty much any other pizza, you honestly cant go wrong with ordering anything.
from the regular menu bismarck, diavola, funghi
from specials mala lamb or basically any other special they have
caesar salad
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Anything but the white pizza — too bland IMO
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Mala lamb
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caesar and mala lamb if you like spice.
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For volume I think you could do 3 pizzas easy for 2 people and a salad -personally I’d go for the tricolore just to have something lighter and brighter.
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Any pics or reports of the collab dinner last night? Been scouring socials and can’t find anything
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the new double baked and fried(?) dough william is working on is fantastic. light, airy, and crispy and kinda reminded me of a crispier focaccia from felix. i could eat eight slices of these. i like it more than his original mochi dough.
review forthcoming @pomodoro @Clayfu @anon5388983 @beam?
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the new dough is excellent. great texture, and i think it would work with pretty much anything. put some leftover crust with some prosciutto and you’d have a nice take on gnoccho-fritto. i liked the Napoletana and mala lamb slices best; they were nicely calibrated and they balanced strong flavors well.
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that looks decadent and great.
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