Among the dependable pleasures of autumn is Grandaisy’s schiacciata d’uva, a savory/sweet flatbread of pizza dough topped with Champagne grapes, fennel seed, and a drizzle of olive oil. “It’s back!” exults Almondine. “Still unbelievable.”

And more unbelievable still with do-it-yourself embellishments, hounds suggest. Almondine likes it with port and a hunk of blue cheese. geendatz goes Spanish, with Monte Enebro goat cheese and a glass of Verdejo. windycity pairs it with Greek yogurt and honey—relatively spartan, yet it’s become a habit: “I have been eating it every week.”

Grandaisy Bakery [Soho]
73 Sullivan Street (between Broome and Spring streets), Manhattan

Board Link: Champagne Grape Pizza at Grandaisy

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