"Cardoz debuted the pie in 2012 at North End Grill, the now-closed modern American restaurant he ran with Danny Meyer. The simplicity of the dish belied its subtleties. The bread exhibited a wafer-like crispness. The clams were assertively saline. The chiles lent a soft kick. And on at least one visit, Cardoz substituted the typical parsley with cilantro, an uncommon addition that channeled South Asia or South America more than Italy or the U.S. The grassy perfume softened the oceanic aromas." - Ryan Sutton