Crust’s BLT flatbread

Generally I believe it’s better to do something best rather than to do it first, to get it right, rather than just to get it. And yet, sometimes you get so excited about a concept that you can’t wait to check it out. So I broke my rule and reviewed Michael Altenberg’s new spot Crust for Newcity. Full review on Wednesday, but in the meantime, I’ll say this:

Regarding the pizza, Altenberg’s got it right. It’s kind of a hybrid, airy puffy thin crust that’s crunchy and soft, with the occasional charred blister, reminiscent of Neapolitan style, but not quite. The Flammkuchen, an Alsatian specialty studded with caramelized onion, toasted caraway seeds (think great rye bread), silky béchamel, bacon, and cracked pepper is a standout. Also, trust me and stay away from the house infused cocktails, and get another flatbread for the same price.