Chef Justin Bazdarich of Speedy Romeo Doesn’t Like Ramps


Justin Bazdarich worked as the opening chef at Perry Street and helped Jean Georges Vongerichten’s Culinary Concepts launch 15 restaurants all over the world, but in 2012 he opened his own restaurant, Speedy Romeo, in an old auto-parts shop in Clinton Hill with longtime college friend Todd Feldman. After over a year of churning out thin-crust pizzas and baked oysters, Bazdarich has a few things to say — including the admission that he can’t stand ramps, though he would make a whipped ramp ricotta if necessary.

What soundtrack plays in your kitchen?
Dr. Alimantado’s “Best Dressed Chicken in Town” on YouTube.

What did you grow up eating?
Peanut butter and jelly on white bread.

What are the three best things to do with ramps?
Grilled-ramp salsa verde, pickled for Bloody Marys, whipped ramp ricotta on pizza.

What food do you secretly dislike?

What dish do you wish guests would order more often?
Our chef collaboration pizzas. We’re constantly changing them, so they don’t stick around long. Next week’s is by chef Dave Gould from Roman’s.

Where’s the best place in the city to get dumplings?
I love the pretzel-pork-and-chive dumplings at Talde.

The only place I go to eat wings is Buffalo Wild Wings at Atlantic Center. But I go for the trivia, not the wings.

What’s your favorite junk food?
Ruffles potato chips.

And your favorite drink?
An ice-cold glass of milk.