Managing a very small 12-seat restaurant inside of a glorified brick corridor usually means chef Evan Leichtling has a lot of independence: to supply nearly unsourceable treats like gooseneck barnacles. To serve snails on sourdough toast with bone marrow butter. It's possible churn foie gras into ice product. Off Alley’s day-to-day chalkboard men

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Imagine a town so certain of its pizza superiority that its denizens appear to head to items when politicians dare to dine with knives and forks, its best position officers acquire to social media marketing to fight the make a difference and many ascribe mystical powers for the neighborhood faucet water that can help type the dough. That’s Pizza