{"id":1191,"date":"2013-03-18T19:27:44","date_gmt":"2013-03-18T23:27:44","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2013\/03\/18\/keste-part-iii\/"},"modified":"2013-03-18T19:27:44","modified_gmt":"2013-03-18T23:27:44","slug":"keste-part-iii","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/keste-part-iii\/","title":{"rendered":"Keste – Mini Quest Part 3"},"content":{"rendered":"

Using the iPhone, we moved back and forth across the East River. We were now heading back to Manhattan for our final destination.<\/p><\/div>Dave Wilson and I set out about 7-8 hours earlier on a mini pizza quest, where we started at Di Fara Pizza and were now just leaving Roberta’s — both in Brooklyn, NY. \u00a0You can read about these stops in Part I and Part II of this series. \u00a0Links: \u00a0Part I, Part II<\/p>\n

\u00a0<\/p>\n

As we staggered out of Roberta’s for the second time that night, after running into the god of pizza fanatics – New York’s own Scott Weiner — we walked in silence. \u00a0And we walked in the dark.\u00a0 But the area, which had at first seemed formidable and perhaps even dangerous, now seemed like a friendlier place — a cool, artsy neighborhood. \u00a0We both wore smiles, but our eyes must have been a bit more realistic, perhaps betraying our satisfaction as we began to really consider if we could continue on with this madness of a mini-quest that had become a big “P and Q” Pizza Quest.<\/p>\n

\u00a0<\/p>\n

We dropped down into the subway to head back to Manhattan.<\/p>\n

\u00a0<\/p>\n

Keste is a small pizzeria on Bleecker Street. It’s usually quite crowded – go figure?!<\/p><\/div>I broke the silence. \u00a0“Keste?” \u00a0Were we going to make it in time? Dave struggled, but I knew his answer. \u00a0His slight hesitation and doubt suddenly brought me back to life. \u00a0I realized again what we had set out to do, what we must do, what we were going to do. \u00a0Dave had never been to Keste. \u00a0He knew what his answer was though he made a veiled attempt at pretending we could cut this quest short. \u00a0Scott had reinforced us with his recommendations and stories of Roberto’s pizzas at Keste. \u00a0I had told Dave numerous times about his crust that was unparalleled.<\/p>\n

\u00a0<\/p>\n

“Keste!” Dave agreed. \u00a0We didn’t have to eat a lot. \u00a0Right? \u00a0Of course not. \u00a0We were not hungry, we were on a mission.<\/p>\n

\u00a0<\/p>\n

The reason to come to Keste? The incredible crust. The great small NY pizzeria atmosphere. The great pizza!<\/p><\/div>Wherever we got off the subway we ended up having to walk quite a bit to get over to Bleecker Street where Keste sits. \u00a0I think that probably saved us, or at least emptied our guts a wee bit. \u00a0It was a beautiful night out in New York City and even though we had been eating epic pizza all day, we were headed to yet more epic pizza. \u00a0What else were we to do, go sulk in our hotel rooms? \u00a0I don’t think so. \u00a0The walk was good. \u00a0It helped the mind, the eyes and, for sure, the stomach all get themselves back in line to finish this task, this journey.<\/p>\n

\u00a0<\/p>\n

It was pretty late by the time we got to Keste. \u00a0To my surprise there were a few tables still available. \u00a0We sat down and saw Roberto Coporuscio, who recognized me from visiting a few times before, as well as when I stopped by his new place, Don Antonio by Starita<\/em>. \u00a0We chatted a bit and I got back to telling Dave about Roberto’s crust. \u00a0I remember the first time I had it. \u00a0I was staying at a hotel and brought back a couple of slices and when I walked in the room, I couldn’t stop myself from opening the box of leftovers and pulling another slice to see if what I was remembering was true. \u00a0It was. \u00a0The crust is as good as, and probably better than any I’ve had. It’s soft with a slight crispness and is almost as good an hour later, out of the box at room temperature.<\/p>\n

\u00a0<\/p>\n

Prosciutto and Arugula<\/em><\/p>\n

This pizza is balance: a warm hot crust and sauce with cool prosciutto and arugula. Soft salty ham working with the snappy pepper of the arugula.<\/p><\/div>This is always one of my favorite pizzas. \u00a0The balance of a great prosciutto like this, with hints of salty soft ham-iness, along with the cool, peppery bright arugula is hard to beat. \u00a0I’ve devoured this pie here before. \u00a0Tonight we picked away. \u00a0It was really good, but by this point we were tasting the pizza more than eating it! \u00a0There was just no room in our pizza processing facilities left! \u00a0It felt like we were committing a crime leaving so much pizza untouched, but this was for the cause and we were on a mission. \u00a0The mission was slowly coming to an end and our bodies were waking us up to the reality of survival now!<\/p>\n

\u00a0<\/p>\n

Pizza Del Pappa<\/em><\/p>\n

You have to try this. I’ll have to try making this at home. I’ll never get close on the crust, but the rest?<\/p><\/div>Oh, then the second pizza arrived. Scott Weiner had insisted we order the Pizza Del Papa<\/em>. \u00a0Another sip of a beer, and the show went on! \u00a0Our eyes and mouths and slouching postures were all lining up now! \u00a0The pizza was, of course, delicious and brought us back to life. \u00a0The smoked buffalo mozzarella was a nice touch under the soft red and yellow peppers, zucchini, and it balanced well with the butternut squash cream! \u00a0I love playing with the concept of sauces. Nothing beats tomato sauce, actually, but then again when something works it works.<\/p>\n

We left more pizza on the plate than one would ever consider if they had come for dinner. \u00a0Dave said it was as good, or better than Scott and I had described. \u00a0It was well worth the journey, and we left satisfied, on many levels, because of the extra effort that elevated the whole night into mythic epicness!<\/p>\n

So good!<\/p><\/div>On this mini-pizza quest I discovered that three small pizzerias in New York and Brooklyn could take me on a journey through time and space in a way I never thought possible. \u00a0At Di Fara’s<\/em> it felt like everything was frozen in a time long gone by. \u00a0The experience was like stepping back into the exact same space but in a different era, the sixties. \u00a0At Roberta’s<\/em> time was affected, but in a different way. \u00a0Roberta’s <\/em>was like stepping over into a time and space warp where we experienced being in Brooklyn, Portland and the TV show Portlandia <\/em>all at the same time. \u00a0At Keste<\/em> there was a whole different experience. \u00a0Keste<\/em> is perhaps timeless. \u00a0It is both old and new. \u00a0You can taste history and the future at the same time.<\/p>\n

Interesting\u2026<\/p>\n

Life is good when you can come up with a crazy plan for the day and just let go and let it happen. As our small “p” pizza quest came to an end, I realized what our big picture Pizza Quest was all about again. \u00a0It’s about the chase. \u00a0It’s about exploring and being open to finding what life will bring you, celebrating the passions of others and enjoying their gifts and sharing yours. \u00a0It’s about finding that ever elusive something called quality<\/em>. \u00a0Our search here on Pizza Quest for the perfect pizza is really just an excuse to discover something new about ourselves and our friends, but also about discovering all the possibilities that life has to offer.<\/p>\n

Postscript: <\/strong>Keste<\/em> translated means “This is it!” \u00a0Well, this is surely it for this pizza quest journey…unless you want to know about how well I slept that night.<\/p>\n

Like a baby with a pacifier!!!<\/p>\n

\u00a0<\/p>\n

{gallery}keste{\/gallery}<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Dave Wilson and I set out about 7-8 hours earlier on a mini pizza quest, where we started at Di Fara Pizza and were now just leaving Roberta’s — both in Brooklyn, NY. \u00a0You can read about these stops in Part I and Part II of this series. \u00a0Links: \u00a0Part I, Part II \u00a0 As we staggered out of Roberta’s for the second time that night, after running into the…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":1128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-1191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c45-guest-bloggers"],"acf":[],"yoast_head":"\nKeste - Mini Quest Part 3 - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/keste-part-iii\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Keste - 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