The kitchen, overseen by March Walker of Birdsall House, gets the crust just right; made with a slow-fermented dough glazed with olive oil, it is puffed and blackened in all the right spots.
The New York Times,
23 S Division St, Peekskill, NY 10566
Hours of operation:
| Wednesday | 4–9 PM |
| Thursday | 4–11 PM |
| Friday | 4–11 PM |
| Saturday | 12–11 PM |
| Sunday | 12–9 PM |
| Monday | Closed |
| Tuesday | 4–9 PM |
Phone: (914) 402-1950
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