After a season building up a devoted fan base serving his brand of sfincione pizza and Sicilian street food at Vandyke Bed and Beverage, chef Michael Hanna moved his operations to the West Side, popping up at Hathorne every Sunday from 3 to 9 p.m. The almost impossibly airy focaccia crust is topped with traditional Sicilian pizza ingredients like fontina and pecorino cheeses, but the revelatory pie is his potato sfincione. Roasted russets combine with cheese and potato cream to create an ultimately satisfying starchy treat.
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