Vegan Pizza Done Right in NYC

Published in

Waddle

2 min readJul 31, 2016

Chef Matthew Kenney’s most recent vegan venture (which opened earlier this year) tackles an oft poorly developed concept: vegan pizza.

However, like his signature layered vegan lasagna from his now closed Pure Food & Wine (which was often imitated by vegan restaurants around the city but never quite successfully duplicated), he’s continued on his journey to not just mimic cheese or meat dishes as the old slew of vegan restaurants would do, but rather re-define the item in it’s own right.

Eating at 00 + Co

00 + Co truly demonstrates the variety of vegan items that can be used as either a base for the pizza and cheese. As a non-vegan and lover of a good slice of margherita pizza (from Joe’s, Lucali’s, Vezzo or any of the other amazing pizza this city has to offer), the pizza here can stand its ground.

While the basic tomato basil pizzas are good, what stands out are the creative pies — the white pizza with a macadamia ricotta, roasted garlic and summer corn and the smoked carrot pizza with parsley-mint pesto. Built on a crust of Matthew’s signature 00 flour (fine ground flour with a lower gluten content than traditional pizza dough), the host of unique sauces and farm-fresh in season toppings make it a treat for non-vegans as well.

The “not pizza” items such as his famous vegan lasagna form Pure Food & Wine, zucchini spaghetti and seasonal vegetables delectably prepared make dining on a communal high table worth it.