food memories and time-travel and nostalgia, everything but the actual madeleines. I have driven to Salem on an arctic Monday afternoon in January to meet with Keenan Langlois, the chef/partner of Garçon SuperSlice Pizza Pie Parlor, which officially opened its doors to customers one month earlier. With seating for 50 and an ebullient vibe—cherry-red metal stools; a flatscreen television tuned into a burning fireplace; blackboard paint boasting cheerful facts about pizza—the space, Langlois says, is meant to live out a lifelong
