On Friday afternoon we stopped by Mission Chinese to eat some pizza. We get that it is weird that a Chinese restaurant has a pizza oven and that the pizza that comes out of is better than most similar pizzas around town. But you know what they say: if the shoe fits, and it’s not a shoe but a pizza at a Chinese restaurant, eat it. Or something like that.
Jason Polan was with us because he loves pizza and freedom, and he drew pictures of the crew at Mission Chinese as they made pizzas. He was there to document when Danny Bowien went above and beyond the call of duty like a true patriot, and made us a couple cumin lamb calzones, spicy miracles of Sichuan-Italian fusion. And then Angela Dimayuga, the chef de cuisine, brought out sumac-spiked homemade creme fraiche to dip our calzone bites in, and we all collapsed in a pile, weeping with joy on the floor.
I’m really surprised our tears didn’t ruin Jason’s drawings, and I’m very glad he chose to share them with us for the end of Pizza Week. —Peter Meehan