"Co. is at the forefront of the city’s artisanal pizza fixation..." -Frank Bruni
James Beard Award winner Jim Lahey opened the doors to Co. in 2009. Located in Chelsea, Lahey put his own spin on pizza while celebrating artisanal food culture and communal dining. The name is short for Company, a word whose Latin roots refer to the phrase “with bread.”
With bread as the centerpiece of the meal, Co. features a variety of toasts, soup, salads, artisanal meats and cheeses, and, of course, pizza.
Jim Lahey studied sculpture before learning the art of bread baking in Italy.
When he returned to New York City in 1994, he opened Sullivan St Bakery in Soho with little more than the wild yeast he hand-cultivated in Italy and a desire to bring the craft of small-batch bread baking to America.
In October 2000, Lahey built the Sullivan St Bakery headquarters in Hell’s Kitchen, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies.
Lahey teamed with Jean-Georges Vongerichten and restaurateur Phil Suarez to open Co. in 2009, sparking a city-wide boom of wood-fired pizza restaurants sporting slow-fermented doughs dressed with market-driven ingredients.
In May 2015, Lahey was honored as the inaugural winner of Outstanding Baker award by the James Beard Foundation in an event held in Chicago.