Pagu chef-owner and James Beard Award semifinalist Tracy Chang is reviving a pandemic-era pivot with the launch of her new summer series: Pizza & Bubbles Night. Every Thursday evening throughout the summer, Chang and her team (including guest chefs from the Basque Culinary Center) will be firing up their Ooni Pizza Oven (the one they use in their cooking classes) for weekly sessions featuring unique and creative ‘za. Expect innovative twists on classic pizza like Koji Pineapple, Amazake Ube, and the intriguing Pizza Fritta “Sayonara”, fried pizza ‘carbonara’ with egg yolk, pecorino and guanciale.
The menu will change from week to week but there’ll be plenty of tasty apps (think: watermelon salad, Thai-spiced wings, and green curry moules frites) as well as an array of bubbly drinks including unique spritzes and housemade champagne teas. The festivities, priced at $52 per person (before processing fees), are open to all (including children and pets), and rain or shine (they’ll move things indoors if the weather turns). Scope out the inaugural menu below to see what’s in store and reserve your tickets online here between 6:00 and 10:00pm to get in on the fun.
Apps
Watermelon Salad
-feta, cava vinegar, pepitas, shiso
Thai Spiced Wings
-thai chili hot sauce, scallion, crispy shallots
Green Curry Moules Frites
-green crab green curry, maine mussels, fries
Pizzas
Koji Pineapple
-koji pineapple, smoked bacon, mushrooms, white sauce, hot honey
Squid Ink Kalamaitake
-squid ink dough, fried calamari, corn amino sauce, maitake, piparra peppers
Amazake Ube
-purple yam dough, amazake carrot sauce, arugula, feta, caramelized onion, thai basil pesto, togarashi
Pizza Fritta “Sayonara”
-fried pizza ‘carbonara’: egg yolk, pecorino, guanciale)
Dessert
Amazake Strawberry Sundae, pink peppercorn
Drinks
Agua de Valencia Spritz
-aperol, orange, sake, gin, club,
Yuzu lychee Spritz
-elderflower, yuzu, lychee, club
Rooibos Champagne Tea
-Rooibos tea is steeped with scoby and cellulose for 4 days then aged in bottle for 7 days before refrigerating to age in bottle. The result is a gentle effervescence, round body, with hints of yellow peach.
Yunnan Black Pine Champagne Tea
-yunnan black tea undergoes secondary fermentation, pine is added during secondary fermentation for a subtle coniferous note. Dry with fine bubbles and mild aftertaste.
