Pizza-obsessed with a gluten allergy? Have no fear; Blessing Schuman-Strange & Jeff Walewski from the Bistango at The Kimberly Hotel are here, with a gluten free pizza crust recipe that’s going to have even the non-celiac mouths watering. Bistango is an Italian restaurant committed to locally sourced organic ingredients and gluten-free options in everything from pizza to pasta, to breads and desserts. My sister is gluten-free, and I often feel guilty indulging in doughy pizza, fluffy cake, and fresh bread in front of her, while she gnaws on another stale rice cake or boring salad. With Bistango’s gluten-free pizza dough, we can both enjoy.
The restaurant’s most popular item is easily the pizza with local toppings, but all of the dishes at Bistango are seasonally fresh; and the produce, meats and fish are harvested in a sustainable manner. The cozy flatbread gluten-free pizza known as the Zucca pie was certainly one of our personal favorites. Topped with fall specialties like roasted butternut squash, kale, whipped garlic ricotta, hazelnuts, and a flavorful balsamic honey drizzle.
Bistango began in 1988 in Kips Bay and has remained one of the best-kept secrets of Manhattan’s east side. Thanks to the new location in the Kimberly Hotel on 50th street, midtown can now benefit from this fresh, Italian hotspot. We were lucky enough to catch up with chefs Blessing and Jeff, who showed us a thing or two about perfecting their popular gluten-free pizza crust recipe. And as more people become gluten-free, this dish is an easy grain-free hit, that doesn’t taste like cardboard. Bistango also has an impressive wine list, and a number of specialty cocktails that change with the seasons. Their gluten-free desserts should also be noted.
There you have it, the simple steps needed to re-create Bistango’s famous gluten-free pizza crust recipe. If you’re searching for a place to enjoy authentic and fresh Italian, whilst attending to dietary requirements, Bistango is your place.
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Have you been to Bistango or have another favorite gluten-free recipe? Why not tell us about it in the comments below?