NEW YORKESE

Steven Redzikowski, co-owner of Oak at Fourteenth, Bellota and Brider, has spent years shaping the fine-dining scene in Boulder and Denver — but his first job was at a pizza place in New York. Now he’s brought his passion for pies to Avanti’s Boulder location, where New Yorkese debuted in late 2020. It’s on the top level, a walk-up stall next to the bar, where you can grab a pie — available whole, in one size only — and enjoy the rooftop views. The style is a cross between New York and Neapolitan, with a dough that’s proofed for 72 hours and made from a blend of freshly milled organic spelt, rye and bread flours; the result is a chewy interior with a crunchy edge. Go basic with pepperoni or cheese, or opt for one of the more interesting combos, like mortadella with pistachio pesto, or the Steverino, with spicy sausage, kale, olives, fresh mozzarella and Wisconsin mozzarella.

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