Friday, February 27, 2009
Two notable exceptions in my opinion include Nick's in Forrest Hills and Lombardi's.
Of the 16 places listed, I've eaten at eight. There is no way that Ben's should be on the list. Pizza 33 is good, but doesn't compare to top tier places like Artichoke and Di Fara. What do you think?
Best Pizza Choices:
L&B Spumoni Gardens
South Brooklyn Pizza
VI Pizza in Bayside
Thursday, February 26, 2009
MARGHERITA - FRESH MOZZARELLA, SAN MARZANO TOMATOES, OLIVE OIL, BASIL
BIANCA - FONTINA, GORGONZOLA, CARAMELIZED ONIONS (W/O PROSCIUTTO)
QUATTRO FORMAGGI - FRESH MOZZARELLA, FONTINA, RICOTTA, GORGONZOLA
GARDEN VEGETABLE (W/ CHEESE) - SAN MARZANO TOMATOES, SHITAKE MUSHROOMS, CARAMELIZED ONIONS, BELL PEPPERS, OLIVE OIL
Surprisingly, I enjoyed the GARDEN VEGETABLE the most, followed closely by the BIANCA. I don't think either topped the SANTO pie at Co, but overall I'd say that San Marzano was a more enjoyable dining experience.
For starters, it's still BYOB since it just opened, so a pre-stop at the Whole Food Beer Room provided us with beverages for the evening. I bought a Brooklyn Black Chocolate Stout and some sort of Oatmeal Stout which I can't recall right now, but both paired very nice with the pizza we had.
The restaurant serves up nine pies, none which are more expensive than $14. We ordered one pie each and ended up with more than enough pizza left over. Every pie I had was solid. They didn't blow my mind, but I definitely appreciated every bite. From the basil on the Margherita to the cheeses in the Quattro Formaggi, the ingredients were fresh and distinguishable from one another.
The restaurant seats about 30 people, so we took up about 1/3 of the space. The cool thing about the place is unlike most sit down pizza restaurants, you are able to order slices from here, although they start at $3 a piece.
I don't have a real basis for providing any kind of rating for San Marzano but it was relatively cheap, BYOB, tasty pies, good service, cute atmosphere, and an all around enjoyable experience. A successful Pizza Club outing.
Check out some of my poor photography below, as I will now attempt to document all future pizza clubs! Haha.
(Ever played Where's Waldo? Try Where's Dorfman!)
Wednesday, February 25, 2009
People care about toppings, too. Where's the sauce? And where's the flavor, especially in the Margherita pizza — the true measure of any good pizza place? The Popeye pizza sounds like a good idea, but it's really just baby spinach leaves on excellent toast.
Tuesday, February 24, 2009
Conditions late last year were "the worst I'd seen" since entering the business 32 years ago, says John Schnatter, founder and interim chief executive officer of the Papa John's International, which is based in Louisville, Ky.
The industry's troubles are creating problems for franchisees of the three biggest chains: Papa John's, Domino's Inc. and industry leader Pizza Hut, a unit of fast-food giant Yum Brands Inc.
Monday, February 23, 2009
Maffei Pizza in Chelsea is the latest to reduce the price of its slice (from $2.50 to $2). Brian Lehrer interviews owner Dominick Maffei, along with an economist, and discovers it’s because cheese costs have gone down about 27 percent from where they were a year ago. Wheat costs are down too.
Saturday, February 21, 2009
Vesta (link 1)
Manducatis Rustica (link 1 / link 2)
"As a passionate pizza lover myself," says Foodista. "I wanted to tell you about 2 delicious Astoria and LIC eateries that carry brick oven pizza. My vote goes to Vesta but Manducatis Rustica is also up there."
Thursday, February 19, 2009
Sbarro. (Privately owned; about 5,500 employees). It's not the pizza that's the problem. Many of this chain's 1,100 storefronts are in malls, which is a double whammy: Traffic is down, since consumers have put away their wallets. Sbarro can't really boost revenue by adding a breakfast or late-night menu, like other chains have done. And competitors like Domino's and Pizza Hut have less debt and stronger cash flow, which could intensify pressure on Sbarro as key debt payments come due in 2009.
Wednesday, February 18, 2009
No-Knead Pizza Dough
Adapted from Jim Lahey, Co.
Makes four 12-inch pizza crusts.
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water
1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.
Sunday, February 15, 2009
Ciao, and thank you for calling the former E.U. We are currently changing the E.U into a contemporary Italian-style pizzeria called Tonda. Tonda will be open in approximately six weeks and we will feature wood-burning [-oven] bread, focaccia, and personal-size pizzas as well as a variety of piattini (small plates). Also there will be a pool table, outside café, and home delivery. The long-awaited liquor license is also on the way. Hope to entertain you soon.
Thursday, February 12, 2009
Wednesday, February 11, 2009
To Mayor Michael Bloomberg, who speaks often of worsening economic conditions and widening deficits, I offer an elegant solution to the woes of New York City:
Open more pizzerias.I agree! Read "A Pizza Advice" which compares Co. and Motorino.
Co.: 230 Ninth Avenue (at West 24th Street), New York, NY; 212-243-1105; www.co-pane.com.
Motorino: 319 Graham Avenue, Brooklyn, NY; 718-599-8899; www.motorinopizza.com
Sunday, February 8, 2009
Thursday, February 5, 2009
The owners of Gramercy café Push are hoping to reopen by the end of the week as the Pizza Pub. The motto, “A pint, a pie, a slice and a shot,” evokes an Alligator-style operation, and a manager confirms that there will be specials along the lines of a slice and pint for $5 (there will also be a pie-and-pitcher combo). Slices on their own will be around $1.75. On tap: Guinness and Stella. There’s one booth, but most of the stools are gathered around two-tops as well as at the bar. The latter is made of brick while the oven is not (what, you were expecting a trendy Earthstone?) — however, we’re assured an experienced piazziolo is showing staff how to use his grandma’s recipes. A separate kitchen will also churn out bar food and burgers. No word on whether Push’s ridiculous chalkboard — “THE LIVER IS EVIL AND MUST BE PUNISHED” — will be put to use.
The Pizza Pub, 294 Third Ave., nr. 23rd St.; 212-477-8100
Wednesday, February 4, 2009
Dominic is currently recovering from broken kneecap surgery which occurred during a slight car accident on icy roads on Monday, January 19. He is doing well. Our expected date of reopening we are estimating to occur the week of February third through the seventh. Please call for further updates, as this date is just an estimate as to our reopening. Have a great day and thank you for all the concern.