Pizza is often generally considered a casual dining affair. But Pies with Abe, the barely-a-year-old, Manhattan-based dining experience founded by Mike Abelson and his business partner, Chris Cobb, aims to bring an elevated, uniquely crafted pizza-centric dining experience to the Hamptons this summer. And the best part is, you don’t have to leave your home.
Pies with Abe is the custom, intimate pizza party available across the Hamptons, as far west as Westhampton Beach all the way to Montauk, as well as Shelter Island to the north. On the food front, Abelson cooks 12-inch, New York style pizzas a la minute in the host’s home. Paired with wine and beverages hand-selected and curated by Cobb, who is on-hand pouring and guiding diners through the experience, diners get five pizza courses throughout the meal. Additionally, the experience features both food and beverage add-ons, such as charcuterie boards, a handful of salad options, appetizers, reserve wine pairings and a custom martini bar.
(Photos by Sidney Mazza)
“The whole story of how this came together is kind of deeply rooted in the Hamptons,” Abelson, who has a house in Springs, says. “Chris and I were randomly paired up to play tennis together and we became fast friends. We started hanging out in each other’s homes and cooking.”
Initially, Abelson started out messing around in his own kitchen, buying his own small pizza oven and creating 72-hour fermented sourdough based pizza crusts, which quickly turned into a full-blown obsession as far dough, fermentation and technique is concerned. “I was getting really into the sourdough pizza making, just learning the craft, watching YouTube, kind of teaching myself.” he says. “But I wanted to actually learn the business, not just bake at home.” After getting hooked on making pizza, Abelson started working night shifts at Fini Pizza in Amagansett, learning the craft directly from owner Will Ulsend.
Sharing an equally passionate enthusiasm, but on the wine side of the equation, is Sag Harbor homeowner Cobb, a graduate of the Wine & Spirit Education Test level 2 curriculum, and currently on his way to completing the level 3 course. Cobb works with clients beforehand to curate an accompanying wine pairing for each course.
As far as the pizza, toppings and styles range from familiar favorites to more avant-garde options. Elote-inspired pies, Korean fried chicken pies with kimchi ranch are among Abelson’s pizza arsenal. And if you only cheese is what you please, that’s fine too!
“There’s a level of normal and a level of freaky, for sure,” Abelson says when it comes to his available toppings selection. As they get underway in their official Hamptons debut, the pair is working to celebrate locally sourced ingredients, conceptualizing content around the idea they’re dubbing “farm to pie.”
(Photos by Sidney Mazza)
“I’m looking to highlight a local ingredient, maybe talk to the farmers there, see what’s at its peak, then go home and make a pie inspired by that,” Abelson says. “I’m super excited about it. You don’t get that in the city.”
The pizza-based dinner experience, according to Cobb and Abelson, accommodates a maximum of 20 people.
“I’ll do a quick meet-and-greet with them by phone,” Cobb says, “just to get a sense of their wine tastes. Then I just curate the tasting with every individual pie.”
Wines run the gamut from renowned Old World classics to more modern New World sippers, with an additional reserve pairing available. Additionally, on the cocktail front, a custom martini bar is available as an add-on for a fun aperitif option before the meal.
Prices for each experience vary. “For the pizza and wine experience it’s $300 a head, with some premium add ons,” Abelson says, with the reserve wine paring available for an extra $75. “If you just want to do without the wine, which is just me, it’s $250 and then, if I just show up and make some pizza for you it’s $200.”
“We’re bringing the approachability of pizza, but we’re still kind of raising the level of elegance, incorporating the wine and making it into a true restaurant experience,” Cobb says. “But all at home.”
If interested in hosting a carefully curated wine and pizza party, click here.
