Inside Stretch, Wylie Dufresne’s Sold-out Pizza Pop-up

Last April, Wylie Dufresne started making pizza. This was new. At his modernist Lower East Side restaurant, wd~50, he had made “pizza pebbles” — sandy, air-puffed balls of pizza-flavored powders, accented with dollops of pepperoni emulsion and dried shiitake shards — but he had not, until the 10t... More »