![]() ![]() The hardest part, really, has been learning how to bake in the space’s enormous, wood-fired oven. The margin for error, Matt agrees, is slimmer, and they’re focused on making sure everything is “as well done as we can” right off the bat. To that point, Emily says she feels nervous about trotting into Manhattan, a pair of successful Brooklyn restaurants in hand, because she wonders whether critics and customers will be harder on them now. “I think the anticipation of having a restaurant open in Manhattan definitely is different … It’s more pressure - more eyes on us, more focus on us.” “It doesn’t matter where you open, opening a restaurant is pretty difficult,” Matt says of the new spot, which is scheduled to start serving the public tomorrow. This week, they’re opening their most ambitious project yet: a second location of Emily, in the West Village corner space that formerly housed Blue Ribbon Bakery. ![]() As Emily once told Grub Street, “we’re the most untrendy people there are,” and yet they’ve built a growing collection of restaurants with legions of devotees. When they expanded to Williamsburg by opening Emmy Squared, they put the emphasis on Detroit-style square pizza, with a signature version involving banana peppers and ranch dressing. Matt and Emily Hyland opened the small restaurant on Fulton Street in 2014, serving their pizzas on no-frills metal pans (and, eventually, a much-discussed burger served, in similar fashion, on a sheet pan). The charm of Clinton Hill’s blockbuster pizzeria Emily has always been its rough edges. For the Nguyen is a riff on the buffalo-chicken pizza, made with smoked chicken, Emily’s wing sauce, scallions, bleu cheese, and radishes. ![]()
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