Sadly, I have been unable to experience the A-list pizzas at Pasquale Jones, the shoebox-sized restaurant that’s an offshoot of the excellent Charlie Bird in New York City. (Reservations are tough to come by, unless you want to eat at an unfashionably early hour, which I do not.)

NYC’s fussiest critics have raved about what’s coming out of the oven, and sentences like this one, from New York‘s Adam Platt, have left my mouth watering: “All of these pizzas are good, but the ones I had to be restrained from ordering again were the clam (littlenecks, garlic, the faintest drizzle of lemon and cream) and that old purists’ favorite, the marinara, which is dappled with little black Taggiasca olives and rich spoonfuls of sauce, which, unlike lots of marinaras around town, doesn’t taste like the bottom of a tomato can.” Sigh. Pasquale Jones’s clam pie, I’m coming for you soon!

Until then, here’s a video shot by Michael Clarke for Pasquale Jones: