The dish on Long Island's restaurant and food scene.
Matt Michel has been an itinerant pizzaiolo since 2008, driving his Rolling in Dough pizza truck (equipped with a wood-burning oven) to events all over Long Island. Now, with the help of a “Mission Main Street” Chase Bank small-business grant of $250,000, he’s set up shop in Greenport.
The new pizzeria is called 1943 Pizza Bar, in honor of Michel’s truck, a fully restored 1943 Harvester K6. It takes over the Stirling Square space that last year housed Keith Luce’s Prep -- and its wood-burning brick oven. (Michel is also planning to open a pizza-centric gastropub, Brix & Rye, in the space that was Luce’s Meet; ETA is July.)
The 13-inch pizzas at 1943 start at $10 (for the cheeseless “red” pie) and can be outfitted with dozens of toppings. Among the most notable:basil pesto or caramelized onion ($2), pulled pork or prosciutto ($4), fresh cracked egg ($2) or the “curiously good” buttery mashed potato ($3). Start with nonna’s meatballs ($11) or a salad of arugula, shaved Parmesan and cherry tomatoes ($10) and finish with an ice cream sandwich ($5). There are craft beers in bottles and wines on tap.
1943 Pizza Bar is at 308D Main St., Greenport, 631-477-6984.