New York's Tokyo-Style Pizza Era Begins

"Tokyo cult favorite Pizza Studio Tamaki will permanently take over what's now Moody Tongue Pizza (123 St. Marks Place, at Avenue A) this spring. It will be the first U.S. example of Tsubasa Tamaki's Tokyo-style Neapolitan approach (30-hour fermented dough made with flour from Japan, along with cedar-scented smoke), in a space that will offer Moody Tongue brews. The preview pop-ups on Tuesday, February 3, and Wednesday, February 4, from 6 to 11 p.m., feature the chef's margherita ($21); the Tamaki, with smoked mozzarella and pecorino ($24); the 5 Formaggi ($27), and the Bismarck, with pork sausage and egg ($32), alongside small plates from Moody Tongue (fried mozzarella, veal and ricotta meatballs, Sunday salad). Book reservations online."

"The rip-and-dip PopUp Bagels, originally from Connecticut, is opening its latest New York outpost in Tribeca on Friday, February 6, at 315 Greenwich Street, between Duane and Reade streets. This marks the brand's eighth location in the city and comes weeks after its Union Square debut. The brand is opening more locations across Florida, California, North Carolina, Maine, and Massachusetts. The shop will serve the chain's signature hot, whole bagels with schmears as well as rotating flavors."

Pizza Studio Tamaki will permanently take over the Moody Tongue Pizza space at 123 St. Marks Place this spring, introducing a Tokyo-style Neapolitan approach to the U.S. kitchen. The pizza program emphasizes a 30-hour fermented dough made with flour from Japan and cedar-scented smoke, and the space will continue to offer Moody Tongue brews. Preview pop-ups on February 3 and 4 will feature signature pizzas and small plates, with reservations available. PopUp Bagels opens a Tribeca shop on February 6 at 315 Greenwich Street as the chain's eighth New York location, serving hot whole bagels with schmears and rotating flavors. Closed restaurants missed over the past decade include Fritzl's in Bushwick and Chinatown's Jing Fong.

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