It could be a complete coincidence that one of Brooklyn’s finest pie joints opened up in MiMo right before we start welcoming their frigid brethren for the winter.
Then again, it could just be that they know you enjoy delicious circular things.
No matter. Because we just landed ourselves a Paulie Gee’s. They make a hell of a Neapolitan pie there and it’s open now. Have a look around.
Seeing as how they don’t accept reservations, come prepared to possibly wait. Maybe sit a spell at the Cuban-tiled bar with a cold draft beer. Maybe kill some time at the pinball machine.
But soon enough, it’ll be time for pies. All made with double-zero flour in a wood-burning Stefano Ferrara oven from Naples. Some are original to Brooklyn, like the hot-soppressata-topped Dellboy. But then you’ve got the Miami-only Jewbano with slow-roasted pulled pork, Canadian bacon, yellow mustard and dill pickles.
And if the place looks familiar: it was the old China Palace. Look close enough and you’ll find that it’s still lingering around. On the walls. On the plates. On the check presenters loaded with fortune cookies.
Yeah, we didn’t think we’d be talking about fortune cookies today either.
