Co. (Company)

Pizza: Co., pronounced "company" is all about the dough. Jimmy Lahey honed his skills at renowned Sullivan Street Bakery's bread pizza crust, with revolutionary results. Add a little time in a smoky woodburning oven and creative topping combinations, and Neapolitan pizza will never be the same. From their slogan, "Our pies are not always round," to the communal table in the simply decorated...

CHELSEA · Tickets are now on sale for Txikito's annual Txakoli celebration, Txikifest. The event takes place on May 4 from 1 p.m. to 5 p.m. in the restaurant's back alley, and includes Txakoli tastings and bites from Co., Kuma Inn, Cucharamama, and others, as well Txikito's sibling restaurants La Vara and El Quinto Pino. Tickets are $50 per person, and all proceeds benefit Edible Schoolyard....

It's all about the "love of dough" at this Chelsea pizzeria where "bread guru" Jim Lahey serves "gourmet" pies flaunting "innovative toppings" and crust that "hits the magic spot between crispy and pillowy"; just don't expect much "elbow room" – this baby is "always busy."

1) Chinese Dumpling Class
When: Today, 2 p.m. to 4 p.m.
Where: The Brooklyn Kitchen
What: This afternoon, Rickshaw Dumpling's Kenny Lao is teaching a class on how to make Chinese dumplings. He'll demonstrate the various ways dumplings can be cooked, how to make the fillings and a few dipping sauces, and the art of dumpling pinching. The dumpling menu includes peking duck with hoisin sauce and...

Sullivan Street Bakery is possibly the most fawned-over bakery in New York City. So when Sullivan Street baker Jim Lahey announced he was opening a pizzeria (funded, in part, by Jean-Georges Vongerichten), the city’s starch-erati began lining up. And line up they do: expect a perpetual queue outside this Chelsea eatery (which is pronounced “company” by the way). One of the reasons for the...

Wood fired artisan Neapolitan style pizzas.