Matthew Kenney, master of everything from raw food to culinary classes, is about to expand his restaurant repertoire. In the winter of 2016 the chef will open a plant-based pizza concept called 00 + Co in NYC’s East Village.
“Returning to New York after opening several plant-based and vegan restaurants across the country, Kenney will once again have Scott Winegard, Director of Culinary Operations for all Matthew Kenney restaurants, craft the menu,” Kenney’s team tells Latest Vegan News.
If you’re wondering about the name, it refers to the high quality flour the team will be using in the pizza dough. As far as cheese, 00 + Co will incorporate a variety of nut-based creations. All pizzas will be wood-fired, of course, and the emphasis “will be on pizza with an abundance of vegetables, pestos and other condiments complementary to the spirit of traditional pizza,” Kenney’s team says.
A few sample pizza varieties include (the menu hasn’t been finalized yet , so these are just concepts for now):
- Smoked oyster mushroom with walnut cream, green harissa, and lemon.
- Confit tomato with smoked almond ricotta, arugula, and chile.
- Almond cream with potatoes, capers, shiitake “anchovies”, oregano, and baby kale.
The menu will also include small plates and organic wines. Raymond Azzi (a previous Kenney collaborator) and Kyle Saliba (formerly of Nick and Toni’s and Winebar) have partnered up with Kenney for the new spot.
Clearly 00 + Co won’t be your average NYC pizza joint.
(According to a Craigslist ad, the company is currently seeking a General Manager and Chef de Cuisine, so check that out if you’re looking for a gig.)