Let’s do it. Me+1
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That’s the number they relayed, so I presume so, but I’ll definitely clarify with them!
I’ll be there in spirit. I work Mondays.
For the first timers you are in for a treat.
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absolutely
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anyone have a lead on sourcing canned bluefin belly locally? tried epicurus gourmet but no dice.
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In +1
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in (solo!)
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Me + 1
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Fuck it I’m in +1 too if there’s still room
Which thread is the one we’re supposed to reply to? This one or the other one (devoted to this event)?
+1 for me, in case this is the thread…
It’s the other thread.
Yup. Please direct all future conversation about the buyout to the other thread that Robert linked. That said, if you posted here, I have seen and noted your message accordingly.
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calzone review forthcoming?
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We met up with @PorkyBelly and his friends at Pizzeria Sei for deliciousness & fun conversation.
Paul Nicolle Chablis Vieilles Vignes, Burgundy ‘21
Peroni
Funghi Crostini - Maitake Shrooms, Lardo Aromatica, Extra Virgin Olive Oil, Aged Balsamic, Chive, Thyme, Shallot, Creme Fraiche
Delicious start.
Soft Scrambled Eggs + Shaved Truffles (off-menu)
Could be my favorite bite of the year! 
Soft creamy eggs, butter, parmesan, chives, shaved truffles. I cannot say whatever else made it so incredible because I was too busy eating it to ask questions! And it was served w/my favorite receptacle, crostini!
Caesar Salad
Looks like an ordinary caesar salad but it was an extraordinarily good caesar salad. Highlight! Creamy punchy dressing, croutons & anchovies throughout.
Conservas - Bluefin Tuna Belly & White Anchovies
(photos courtesy of PorkyBelly)
BOLO for bluefin tuna belly conservas. We scooped it out of the can and ate it without bread. 
The Anchovies were marinated in oil & vinegar and reminded us of kohada. Great on pizza cornicione.
Soppressata, Mortadella, Prosciutto Crudo, Prosciutto Cotto, Fior di Latte, Arugula, Parmigiano
(photo courtesy of PorkyBelly)
We over-ordered (shocker lol) so the leftovers of this deliciousness & the Calabrian chiles became lunch the next day…
Margherita Special - Caseficio il Casolare Mozzarella di Bufala, Tomato, Wong Farms Basil. Extra Virgin Olive Oil, Sicilian Sea Salt.
I didn’t try it at the restaurant but it’s a great take-home pizza - crisped up nicely in the toaster oven without getting dry or chewy.
Patate - Fior di Latte, Shallot Cream, Ricotta, Provolone, Pecorino Romano, Parmigiano Reggiano, Yukon Gold Potato, Shaved Garlic, Oregano, Thyme, Potato
Rich, garlicky, cheesy, love the thinly sliced potatoes, the slight chew, crispy, airy cornicione on PS pizzas.
Diavolo - Tomato, Fior di Latte, Basil, Soppressata, Olive, Parmigiano Reggiano, Extra Virgin Olive Oil, Calabrian Chiles (on the side)
Hits all the right notes of tomatoey, cheesy, tangy, salty, porky, spicy.
Mala Lamb Sausage - Kendal Farms Creme Fraiche, Pimento Bell Pepper, Smoked Provola, Cilantro Flowers, Shaved Shallot, Tomato Pulp, Pecorino Romano Parmigiano Reggiano, Black Pepper, Extra Virgin Olive Oil, XXHEAT Mala Spiced Chili Flakes
Best pizza of the lineup! So much spice, heat, texture & flavor without gilding the lily - the hint of fennel & the spice in the sausage, the thin shallots underneath the topping, that squeeze of lemon on top! 
Tiramisu
Full but had to go for sweet, creamy, coffee tiramisu.
Pizzeria Sei is an incredible gem that gets better & better. A chef favorite too. We’ve seen two beloved Sergio’s on our visits - Shunji Nakao, quietly eating under-the-radar and larger-than-life, Michael Cimarusti being fluttered over. I wanted to hug him in appreciation for the Big Belly Fried Clams I had the other night at Connie & Ted’s, but instead settled for watching him swirl & aerate his wine for a long time. It was a swirl-a-thon. 
Happy Eating!
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clearly loving the paparazzi photo
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Haha I think he was good with the attention. He let his presence be known. 
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