by Jason Sheehan | May 27, 2015 10:50 am
He’s already mashed up Thai food and Mexican (with mixed results), and now chef Alex Boonphaya (of Circles and the Mexi-Thai fusion joint Tuk Tuk Real) is headed out to Lambertville to take over the ovens at Liberty Hall Pizza for a one-night-only Thai-Italian pizza experiment.
While normally, I’d be highly suspicious of this kind of thing, Boonphaya’s proposed massaman short rib pie does have two things going for it. First, his combination of thai-spiced short rib meat and sundried tomatoes actually sounds like it could work pretty well on a pizza. Second, he’s adding fried potato rounds as well, and I’ve long been a proponent of potatoes on a pizza. Generally this takes the form of paper-thin slices of spud shingled on top of a white pizza with lots of garlic and oil, but this? It sounds like it could hang together, so I’m intrigued.
For those of you out there who also feel that potatoes are a vastly underrated pizza topping, Boonphaya will be working the wood-fired oven at Liberty Hall Pizza in Lambertville on Tuesday, June 2 as part of their guest pizzaiolo series (which happens every other Tuesday). And the full Liberty Hall menu will also be available (along with their draft root beer floats), so you can always order a back-up pie. You know, just in case…
Liberty Hall Pizza [f8b8z]
Source URL: https://www.phillymag.com/foobooz/2015/05/27/alex-boonphaya-tries-out-thai-pizza-in-new-jersey/
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