Cobble Hill News

Why Krescendo’s Chef Elizabeth Falkner Turned To Pizza And Brooklyn

Atlantic Avenue’s Krescendo opened by Chef Elizabeth Falkner and two partners earlier this year has already worked its way onto the Top 10 lists of many pizza lovers. But what led to the formerly San Francisco based celeb chef’s relocation and refocus before announcing her departure last month? Bay area blog 7x7SF provides some insight in a recent Q&A:

7x7SF: I went to Rome with my mom in 2010 and had the best carbonara and all’amatriciana I’ve ever had in my life. I became friends with Barbara Lynch [chef/owner of Menton, Sportello, and No. 9 Park in Boston]. I was friends with Shelly Lindgren [of A16 and SPQR]. I made pasta all these years but I was kind of blown away by Matt [Accarrino]’s at SPQR. So I suddenly found myself obsessed with Italian food. Looking at the California cuisine model there is the beauty and simplicity of the food that’s really honest and all about the ingredients. And then I became obsessed with pizza. When I met Nancy, I said, ‘I really like your restaurant, it’s what people want, but it lacks amazing antipasti and desserts.’ Nancy said that one day she wanted to open a restaurant in her hometown of Brooklyn. I was thinking about how I’d love to cook in New York and then things became crazy at Orson and I had to close it, and my long relationship ended, and I thought, ‘Well, maybe I should just move. I love SF but maybe I should consider the East Coast.’ I was in the middle of all this Iron Chef stuff and Nancy suddenly said, ‘Let’s go to Naples to the World Pizza Competition. Women never compete.’ So of course I was like, ‘Sign me up!’ I went to the International School of Pizza for eight days and got certified.

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Kennedy william

kennedy is the co-founder of He is a top-notch writer in Space science section of this website. He is one of the main staff writers of The cobblehillblog. He always suggests his readers follow his words, not his actions. Moreover, he is a good father and loves cappuccino. Contact him at

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