Born in Los Angeles, Grown in Koreatown, From Lincoln Heights
Currently residing/studying at the Univ. of CA, Irvine
Me llamo Nelly
The dough is light, gooey, and fermented. The instinct is to make it clean and neat. Fight it. You should try to screw with, molest, and potchke it as little as possible.
— Jim Lahey, Chef and Owner, Co. Pizzeria and Sullivan Street Bakery, New York