Delancey

January 20, 2014
Wizenberg, Seattle food blogger and author of The Homemade Life, delineates the courageous—or hare-brained—impulse by her new husband, Brandon, to start a pizzeria, which they would name Delancey, in the up-and-coming Seattle neighborhood of Ballard during the chill of the 2009 recession. Brandon, who hails from New Jersey, was a grad student in music at the University of Washington with ample talents and restless energy for building (violins, boats) and also cooking. His favorite New York pizzeria, Di Fara, proved his inspiration to try his hand at creating an enterprise from scratch, and when his partner bailed out on him, the author, now his wife, stepped in, but reluctantly. Wizenberg had just published her first memoir and wanted to concentrate on writing; yet the demands of a fledgling restaurant proved irresistible and all-consuming, including the “one million steps between signing a commercial lease and opening the door to the public.” Wizenberg’s narrative is rich in such details, from the finding of financial backing, the construction of their small space in Ballard, the design by a Bay-area cousin, installation of the all-important wood-burning pizza oven, to the hiring of several servers—not to mention the tiny details the author obsessed about in the preparation and plating of salads and vegetables, which was her lamentable station. Her fun and engaging narrative encompasses recipes, an odd assortment of the familiar (meatloaf) and the earnest (ricotta), undergirding overall what is an industrious, youthful effort at keeping marital harmony.

January 1, 2014

Food writer and creator of the popular blog Orangette, Wizenberg (A Homemade Life: Stories and Recipes from My Kitchen Table) recounts the birth of her husband's Seattle restaurant, Delancey, in this charming memoir. After the couple married, Wizenberg's husband, Brandon, a musician, considered a number of career paths, from building violins to opening an ice cream shop. When he announced that he was going to start a pizza restaurant, Wizenberg assumed that this was yet another fantasy. But it became apparent that Brandon was going forward with his plan, and the two immersed themselves in the restaurant's creation. Neither knew what they were doing; finding a location, remodeling the site, testing recipes, and hiring staff were all new challenges. Once Delancey opened, both found themselves working long, hectic hours on little sleep. Wizenberg candidly describes her fears and doubts, as well as her struggles with trying to be a supportive wife. Recipes of favorite foods that the author and her husband turned to for comfort and in celebration are included. VERDICT This humorous, intimate, and honest story of the creation of a restaurant and the strengthening of a marriage will appeal to fans of food memoirs.--Melissa Stoeger, Deerfield P.L., IL

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