Highly Recommend: Literally everything on the menu at Bread and Salt bakery.
Every time I go toin Jersey City, it’s an adventure. Chef Rick Easton constantly changes up the pizzas. One minute it’s a very simple Margherita, with tangy tomatoes and a glug of olive oil. The next, lardo drizzled with honey and crunchy, toasty hazelnuts. The reason why the menu never stays the same is because Easton’s super focused on seasonal ingredients. But it’s also because he doesn’t have a big kitchen with tons of space to prep.
The restaurant is simple yet inviting, with a garage door that’s rolled up during warmer months and a big line that goes out the doorgo during the weekdays to avoid it—go during the weekdays to avoid i!. Sometimes, you’ll wait 30 minutes just to get to the counter, but I don’t mind one bit. That’s partically because Bread and Salt is BYOB and I start drinking the minute I’m in line. But it’s mostly because it’s worth the wait.
With the weather the way it is, I’d take a artichoke, onion, and potato pie at any moment, but I’m also counting down the days until the zucchini and stracciatella returns, which tastes like summer in Italy. That said, I don’t even bother reading the menu before I order. I just get whatever Easton brings out of the oven, like I’m at some kind of pizza omakase.
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