04/19/17 10:08am
Long Island Wine Press

Matt Michel of 1943 Pizza Bar. (Credit: Randee Daddona)

Great pizza is the holy grail for countless Americans, so it’s not surprising that the wood-fired pies from Rolling in Dough, Southold restaurateur Matthew Michel’s aptly named food truck, quickly amassed an East End following when the business was featured in a 2009 Vogue magazine spread.

“The issue came out in August and I started getting a bunch of Hamptons parties,” said Michel, who is 33 and grew up in West Haven, Conn. “Since then, it’s really taken off.”

In less than a decade, Rolling in Dough, which operates from a retrofitted 1943 K-6 International Harvester truck, has developed a loyal base of East End customers who tend to book parties a year in advance. Demand is so high, in fact, that Michel recently purchased a second truck, which he hopes will be operational by early June. (more…)

12/28/14 8:00am
Matt Michel (left) owner of Rolling in Dough pizza truck (pictured), 1943 Pizza Bar and Brix and Rye. (Katharine Schroeder)

Matt Michel (left) owner of Rolling in Dough pizza truck (pictured), 1943 Pizza Bar and Brix and Rye. (Katharine Schroeder)

We’re counting down the top coolest stories of 2014 on northforker.com. We will publish one story on our list per day, every day, until Jan. 1.

Coming in at number 5 is the opening of 1943 Pizza Bar and Brix & Rye in Greenport. (more…)