“The 21 Best New Restaurants in America”
Eater.com | July 23 2015
As reported by Bill Addison on Eater.com, July 23,2015:
“Last year, when I began zigzagging across the country three weeks out of every month as Eater’s restaurant editor, my primary assignment was (and remains) focused on assembling The National 38 — our roll call of the country’s most essential restaurants…
Bread & Salt
Rick Easton is foremost an obsessed bread baker — the kind that works with a Pennsylvania farmer to develop custom wheat strains.
His crusty, stretchy, smoky-sweet loaves (especially his pane locale) are life-affirming
They bring as much pleasure to the teeth as to the palate, and the dough makes the foundation for some intense pizzas. He bakes them in oblong pans and covers them with simple but potent toppings, like soppressata and provola, a stringy Italian cheese, or thinly sliced herbed potatoes with wisps of onion. And don’t overlook his calzone-like constructs: one stuffed with peperoncino, dill, and lamb’s quarters, a green with a mineral saltiness, was among the best things I’ve eaten so far this year. Bread and Salt is open only three days a week: Thursday and Friday, 11 a.m. to 7 p.m., and Saturday 8 a.m. to 4 p.m. Go as early in the day as possible, as the choicest offerings run out quickly. 330 Pearl St., Pittsburgh, no phone number, website.”
Ed. note: Those life-affirming loaves are made with Weatherbury Farm Bread Flour.