Hemisphe heres

P F C D S IN O O H

THE HEMI Q&A TALKS FAME (AND ITS PERILS) WITH GIRLS CREATOR LENA DUNHAM

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UN IT 78 ED 7D W RE ELC PA A O GE M M 13 LI ES NE T R HE
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OCTOBER 2012

THREE PERFECT DAYS: TOKYO • THE STRIKEOUT EPIDEMIC • THE HEMI Q&A WITH LENA DUNHAM

DUBAI ... IN JULY? 12 UNEXPECTEDLY ALLURING IDEAS FOR OFF-SEASON TRAVEL WHIFFED!: A LOOK INSIDE MAJOR LEAGUE BASEBALL S STRIKEOUT EPIDEMIC

DISPATCHES || FOOD & DRINK

A LITTLE SLICE OF HEAVEN
Big Apple pizzerias step up their game
NEW YORK HAS ALWAYS been a pizza town. As long as anyone can remember, the eat-it-while-you-walk slice has ruled as a cheap, tasty source of sustenance. Recently, though, things have begun to change. Like a fancy condo in a formerly downtrodden neighborhood, the humble pizza has gone upscale. People talk about pizzaiolos as if they’re rock stars. Food critics scrutinize sauce-to-cheese ratios. Examples of the form can be found in the unlikeliest places. Roberta’s, in an industrial stretch of Brooklyn’s Bushwick neighborhood, serves an excellent wood-fired pie (small enough to be eaten solo) topped with homemade mozzarella. Artichoke Basille’s boasts three Manha an locations, block-long lines and a signature pizza that comes loaded with cheese, alfredo sauce and artichokes. Paulie Gee’s Pizza in Greenpoint adorns its pies with hot honey, pickled grapes and bacon marmalade. Paul Giannone (a.k.a. Paulie Gee) typifies the new generation of New York pizza artisans. Trim, cha y and wearing thickframed eyeglasses, the former “computer geek” became so obsessed with pizza 15 years ago that he purchased a pizza oven from Naples, which he had no idea how to use, and installed it in his New Jersey home. He opened his eatery in 2010 and has been wowing the pie cognoscenti ever since. “I see my restaurant as a variation of a true Napoli restaurant,” says Giannone, 59. “I thought of pu ing this place in New Jersey, but I wanted AMERICAN PIE to impress my fellow Paulie Gee s Cherry pizza enthusiasts.” Jones with dried
bing cherries
—MICHAEL KAPLAN

Showing Off.

Dinner and a movie gets a makeover in Brooklyn
If you love to eat at the movies but aren t into massive tubs of popcorn and boxes of candy the size of Dostoyevsky novels there s always the dine-in theater. There you can sit at a table and eat massive tubs of fries and burgers the size of Dostoyevsky novels. Alternatively you could visit Brooklyn s Nitehawk Cinema a yearold Williamsburg theater-restaurant that presents feature films alongside dishes like smoked-salmon deviled eggs stu ed piquillo peppers and fish tacos with slaw and chipotle mayo. The refined fare and full bar would be enough to make Nitehawk a draw but owner and executive director Matthew Viragh chef Russell Dougherty and bar manager Jen Marshall also create signature dishes and drinks to accompany each new release. They may play o anything from an actor s name (Gosling s Black Seal Rum and Gosling s Ginger Beer formed a cocktail called The Driver to honor

PLUM JOB
A ginsmith looks to Long Island beaches for inspiration
While the abundance of fresh fruit during harvest season spurs some people to make pies Steven DeAngelo only has eyes for gin. The money market broker turned microdistiller

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PHOTOLIZZ KUEHL - REMOVE IF EMPTY CREDIT TK (PIZZA)

started the Brooklyn company Greenhook Ginsmiths last February to sell his American-style dry gin. But after discovering beach plums—tiny sweet-tart stone fruits indigenous to the Northeast—he seized on the chance to incorporate a fruit as native to New York as he is. (In fact one of the places DeAngelo lived while

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THERE WILL BE BLOOD ORANGE Scenes from the foodie-friendly Nitehawk Cinema

Ryan Gosling s performance in Drive) to a film s locale (Woody Allen s To Rome With Love inspired baccalà fritto alla Romana fried salted cod with imported Grana Padano cheese). Each movie requires about two new dishes and a specialty cocktail—and with three theaters that keeps the kitchen sta moving at a breakneck pace. Not that they mind. There s nothing more rewarding than adding your own creative expression to the filmmaker s vision says Viragh.
—MATTHEW WEXLER

growing up in and around the city was near a clutch of beach plum bushes but he says he didn t realize their significance until recently. ) The result is Beach Plum Gin Liqueur a sloe gin–inspired spirit made by macerating Long Island– grown beach plums in Greenhook s original recipe (flavored with juniper coriander and elderflower among other things) then mixing it with turbinado sugar. The ruby-colored fruit-forward liquor adds blush and sweetness to a classic G&T. Or drink it as DeAngelo does: splashed with prosecco in a deliciously amped-up version of the Bellini. —LEAH KOENIG

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OCTOBER 2012 • HEMISPHERESMAGAZINE.COM

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