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Any Way You Slice It WALK INTO WAYPOINT, the crazy-popular new seafood spot on the outskirts of Harvard Square in Cambridge, Massachusetts, and you’ll swoon over the sparkling raw bar and platters of caviar. But if you want to know where the real magic happens, it’s back in the wood-burning oven. “I’m a New York kid who grew up slinging pies,” says chef Michael Scelfo. “I knew that my next place needed pizza.” Scelfo’s smoked whitefish pie (p. 103) A P R I L 2017

is a game-changer: Layered with a chive-flecked spread of smoked local Gloucester cod, mascarpone and capers, with a crust that’s been given the everything-bagel treatment, it tastes like the best bagel-and-schmear you can imagine. Fresh out of the oven, with a glass of crisp white wine (Scelfo goes for a briny Greek Savatiano), it’s a slice of pure heaven. 1030 Massachusetts Ave.; —JULIA HEFFELFINGER


F O L L O W U S @ F O O DA N D W I N E

photograph: david malosh; food stylist: simon andrews; prop stylist: brooke deonarine

Keep the pies coming! Get 30 genius recipes at foodandwine .com/pizza.

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