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23
Aug
General Manager Andrew Adams, chef de cuisine Mateo Rogers with Sophie Gayot
by Sophie Gayot
When sbe executive chef Danny Elmaleh approached Mercato di Vetro chef de cuisine Mateo Rogers with the idea of doing a blackberry bacon pizza, he was intrigued. So was I when Rogers told me what kind of pizza I was holding when we took the picture above at sbe’s West Hollywood, California restaurant. I had to try it. Hey, why not? And, you know what? It actually works. It is a fun play on the toppings of the dish that Wikipedia defines as “an oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings.”
When dining at Mercato di Vetro, two must-haves are the chicken liver crostini, with fig jam and pickled shallots; and the hen of woods topped with aioli and parmesan. To see more dishes, visit our Mercato di Vetro photo gallery.
If you head there on a Monday, you can enjoy any pizza or pasta with a Peroni for $15. And on Sundays, indulge yourself with the “Sunday Supper” which includes an antipasti, entrée and dessert for $24. Mangia!
You can click on each photo to enlarge to see dishes from Mercato di Vetro menu. All photos by Sophie Gayot.
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- Blackberry bacon pizza
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- Sunday supper
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- Table at Mercato di Vetro
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- General Manager Andrew Adams, chef de cuisine Mateo Rogers with Sophie Gayot
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