The Popular East Village Restaurant Debuts a New Twist on an Old Classic
October 2, 2012 (Newswire.com) - L'asso EV will transform the way we think of the quintessential classic snack, the Pizza Bagel, with the debut of the Supreme, Big "D," Albondiga, Smoked Salmon and Buffalina and Margherita D.O.C. organic Pizza Bagels. A childhood favorite and after school meal, the Pizza Bagel is traditionally known more for its timely preparation than its quality and taste, but L'asso EV uses fresh homemade bagels prepared with organic flour and tomato sauce, ensuring the finest ingredients for each pizza-topped bagel before it is cooked in a wood-fired oven. The Pizza Bagel has finally matured into an adult-friendly treat and L'asso EV is proud to show off its evolution with flavor-filled toppings and unique combinations.
L'asso EV has recently expanded their menu with the introduction of homemade bagels, offering hemp-seed, gluten-free and vegan varieties. The Pizza Bagels will pair diverse ingredients for the perfect ratio of pizza to bagel. Diners at L'asso EV can choose between the Supreme (sausage, mozzarella, onions and mushrooms with grated ricotta salata on an everything bagel), Big "D" (tomato sauce, regular and buffalo mozzarella and parmigiano on a rosemary bagel), Albondiga (tomato sauce, mozzarella, homemade meatballs, onion and fresh garlic on an everything bagel), Smoked Salmon (smoked salmon, capers, red onion, cream cheese, mozzarella and dill on a herb bagel), Bufalina D.O.C. (tomato sauce, fresh tomatoes, uncooked buffalo mozzarella, oregano, basil and extra virgin olive oil on a rosemary bagel) and the Margherita D.O.C. (tomato sauce, cooked buffalo mozzarella, oregano, basil and extra virgin olive oil on a rosemary bagel) Pizza Bagels.
"We love to push the boundaries at L'asso EV and take our pizza very seriously," said Greg Barris, co-owner of L'asso EV. "Our Pizza Bagels went through months of perfecting and testing and we are thrilled to introduce the Pizza Bagel the way it should have been prepared decades ago."
L'asso EV is known for its incredible pizza combinations and game changing menu additions and now the Pizza Bagel will follow suit. Additional items on the menu include: Fried Tomatoes (buffalo mozzarella, smoked salt, pesto), Organic Gluten-Free Mac & Cheese (gluten free fusili, smoked gouda, smoked mozzarella, provolone and cheddar cheese), Eda's Meatballs (tomato sauce, buffalo ricotta, extra virgin basil olive oil) and Buffalo Buffalo Buffalo (10 oz. organic buffalo burger, buffalo mozzarella, crispy buffalo bacon, and chipotle aioli, served with herb fries).
Co-owners Rob Benevenga and Greg Barris opened the East Village eatery in January of 2012. Rob Benevenga was born in Newark, New Jersey and his parents, both of whom grew up in Italy, influenced Benevenga's love of all things food. As a boy, Benevenga spent his summers in southern Italy learning the local art of cooking first-hand. In the spring of 2004, Rob realized his childhood dream by opening the original L'asso restaurant in New York City's Little Italy section. Greg Barris, Owner and Chief Strategist of L'asso, is the raucous ringleader of the Heart of Darkness, New York City's premiere showcase of downtown comics. Barris is an out of the box thinker who is constantly seeking innovative initiatives and dishes for L'asso EV. Benevenga and Barris's unique pairing has provided a laid back atmosphere to the city that never sleeps. With the addition of the Pizza Bagels, L'asso EV will change the face of New York City pizza forever.
For more information please visit: http://lassonyc.com/ev
About L'asso EV
Arguably the best pizza in Manhattan, L'asso EV is most known for their marinara sauce and homemade doughs used in their pizzas, regular or gluten free and house made bagels. The East Village restaurant, which opened in January of 2012, is the successor to popular L'asso Restaurant in Nolita. Curetted art displays, live music and movie nights offer New Yorkers some added variety with at their favorite pizza place. L'asso's passion for food and love of experimentation has lead to an ever-evolving menu with recent additions including a root bear float with Brooklyn Soda Works root beer and cinnamon vanilla gelato, rotating homemade
sodas and tap beer.