[All photos: Erica Wilkins Photography]
Highly anticipated St. Philip, the new pizzeria/bakeshop from the Uchi team, is still under heavy construction at the former Cannoli Joe's space in Sunset Valley, but in the meantime they're focusing on another very important task at hand: making pizza. Here's a look at St. Philip's pizza-making process, from the stretching of the dough to the final pies. A posted menu draft reveals a namesake pizza topped with littleneck clams, ricotta and bacon jam; a mushroom pie with baby kale and idiazabal cheese; and The Lox, a twist on the traditionally topped bagel with smoked salmon, goat cheese cream, red onion, capers and dill.
In other St. Philip news, the restaurant is currently seeking a manager.