Clam Pie Wars!

Last week we wrote about L’Asso's new clam pie (L'Asso Introduces Clam Pie). Always Hungry NY set out to settle the score by trying clam pies from both L'Asso and Lombardi's in the same evening. Click here to see which took home the gold.

LOMBARDI'S

L'ASSO

Pizza Hut Hires A Twitter Intern

Pizza Hut is hiring a Twitter Intern. You can see the job description here.

We wonder if it has anything to do with our March 30th Twitter post: New Pizza Hut Slogan.

--------------------------------------------------------------------

Pizza Hut has a new slogan -- Now You're Eating.

It only takes a glimpse at a few Twitter posts to convey how I feel about this.

Ramp Pizza At Motorino + Other Good Stuff

Earlier this month PIZZA CLUB hit up Motorino in Williamsburg. There isn't too much I can say about this place that hasn't already been said on the blogosphere. The pizza were delicious, although I had such high expectations for the place, that it was hard for Motorino fulfill my far fetched pizza fantasies. Some of the pies we tried included:

MARGHERITA DOC
(Tomato, Mozzarella Di Bufala, Basil)



SOPPRESSATA PICCANTE
(Tomato / Fior Di Latte / Spicy Soppressata / Garlic / Chili Oil)

BUFFALINE
(Mozzarella Di Bufala / Olive Oil / Raw Basil / Sea Salt)



SALAME
(Fior Di Latte / Salame / Parmigiano / Arugula)

But the highlight of my evening was learning about RAMPS. Yes, RAMPS.

I'd never heard of RAMPS before and certainly not a RAMP pizza. But there is was on the menu. My more gastronomically savvy friends explained to me that RAMPS are an early spring wild onion/scallion/leek-like vegetable that grow between North Carolina, New England, and Minnesota, and are in season only from late March to early May. So there I was... at Motorino... eating my first ever RAMP pizza. Although the topping wasn't particularly distinguishable, I was so excited to be eating this new vegetable!

RAMPS
(Tomato / Ramps / Olive Oil)

Candy Pizza

As seen on thisiswhyyourfat.com.

Yuck! Or yum?

A Documentary Short About Una Pizza Napoletana

Watch Una Pizza Napoletana owner Anthony Mangieri over the course of a day as he describes how he came to be such a purist about authentic Neapolitan pizza.

Blondie & Brownie Visit Golosi

Blondie & Brownie (writers of my favorite food blog) visited Golosi in Midtown over the weekend where they have pizza by the inch. Read about their experience here.

Free Pizza (And A Movie!) Tonight @ Tribeca Film Festival

The Teenage Mutant Ninja Turtles will be hosting activities during the Tribeca Film Festival beginning at 6 p.m this evening. There will be free pizza and a free screening of the original TMNT movie from 1990. There will also be face painting, dancing, pictures with the Turtles and a chance to check out the new Party Bus (below).

The Tribeca Drive-in is located at 200 Vesey Street (between Westside Hwy & Hudson River).

Pre-activities: 6:00-8:00 PM / Movie Screening: 8:15 PM

Why Is NYC's Pizza So Good? The Tap Water.

Tony Muia, owner/operator of ”A Slice of Brooklyn Pizza Tour”, appears as one of the judges on the above episode of the Food Network’s Food Detectives. In the clip above, judges Tony Muia, comedian Mario Cantone, Joey Ciolli of Grimaldi’s and John LaFemina (the chef from Apizz in Manhattan), try to pick out the best pizza. The catch was each pizza would be made with tap water from a selected city, Chicago, NYC, and Los Angeles. Potentially a career ending taste test for some of these judges, each judge picked the same pizza as being the best. The winner? The one made with NYC municipal water. We can already imagine the emails from people in LA or Chicago, and we understand, but the taste test is over. We’ll be eating a prize slice later tonight. [READ MORE]

L’Asso Introduces Clam Pie

After taking aim at Artichoke with its artichoke pie, L’asso is now shooting across the bow of its neighbor Lombardi's by introducing a clam pie (it’s on the specials chalkboard for now and may soon make the permanent menu). Freshly shucked clams are sautéed in wine and thrown on the pie along with garlic, parsley, pecorino, and cracked pepper. Nineteen dollars gets you a twelve-incher (keep in mind, the clam pie at Lombardi’s is $26). L’asso tells us it’ll also be serving Stumptown coffee starting this week (it’s just awaiting a Fecto brewing machine and staff training), and there’s also a new mozzarella, Parmesan, and oregano slice. [Grub Street]

Grimaldi's

I went to Grimaldi's -- which is probably my 3rd favorite pizza place -- with Karen yesterday. Although this is the 3rd time I've done the BK Bridge / pizza walk in the past few weeks, it was especially tasty because it was my first good post-Passover pizza (some hunger / alcohol issues forced me to purchase two slices at Famiglia on Friday night!). Total bill for a large cheese pie was $15.25 including tax. Something seems off about that?

Nino's Highlights Spniach Artichoke Slices

Nino's (St. Marks & Avenue A) use to be one of my favorite places to grab a drunken late night slice of pizza. But ever since Artichoke opened across the street my apartment, I can't say I've been back. Nevertheless, Grub Street reports that Nino's is touting its new artichoke-and-spinach slice. I haven't tried it yet, but let me know if Artichoke has anything to be worried about.

Pizza-gasm: Anselmo's Coal-Fired Pizzeria

Anselmo's Coal-Fired Pizzeria is open in Red Hook and we hope to make our way out there soon to try what we hear is mouth watering pizza.

Iganizo's Open in Dumbo

Time Out New York reports that Iganizo's is now open in DUMBO.

Ignazio's Just a stone's throw from Grimaldi's comes this pie contender courtesy of Hartford pizza maven Louis Termini (Luna Pizza). Aside from a selection of small plates (meatballs!) and salads (arugula with oil-cured olives and melted caciocavallo cheese), the menu is mostly devoted to thin-crust and Sicilian pies. Special versions include toppings such as lobster or seasonal greens, like baby dandelion and chicory. Drinks skew local, with Brooklyn brews (Sixpoint, Kelso, Brooklyn Brewery) and New York State wines—in case the East River views aren't enough to remind you of where you are.

4 Water St between Dock and Old Fulton Sts, Dumbo, Brooklyn (718-522-2100)

Pizza With Hamburger Crust

As seen on thisiswhyyourfat.com.

Yuck! Or yum?

A Vending Machine Or A Mini-Pizzeria? You Decide.

Wow. More pizza from a vending machine. The device uses infrared rays and mechanized processes to make the dough, spread the topping and bake the pizza in a matter of minutes.

"This is not just a vending machine, it's a mini-pizzeria," said Torghele, 56. "It has windows where you can watch the pizza-making process. Kids, including my own, love it: when the machine is working, there's always a crowd."

Check out the video below and let us know what you think. And read more about the machines here.

A Day In The Life Of A Matzah Pizza

I hate to admit it, but I gave in and had some of the frozen matzah pizza my family had in the fridge over the weekend. As my dad aptly said, "eating matzah pizza is better than eating no pizza at all." Well, sort of. I definitely think it's possible to make great matzah pizza. But I'm not sure it should be called pizza in the first place (maybe sauce and cheese on crackers?).

Frozen matzah pizza, however, just doesn't do it for me. It's like the Celest Pizza of Passover.

(and I have to admit, even frozen Celeste Pizza sounds good right about now!)

The photo on the box of my Kosher For Passover pizza looked promising.

The pizza even looked half decent once it was removed from the box.

After an ingredient check...

...it was time to pop this bad boy in the oven.



I have to say the photos look more promising than the pizza actually tasted.
I suppose after five days without pizza, it help ease some of my withdrawl symptoms, but it was really just a tease.



Three more days until I can eat pizza again... and Thursday night can't come soon enough!

Pizza: The Movie

Pizza: The Movie premiered on the Documentary Channel earlier this week. I haven't gotten a chance to watch it yet, but by the trailer it looks awesome!

Jim Lahey (Co.) Fights Back

Yesterday we wrote about Frank Bruni's review of Co. in The New York Times. Jim Lahey, the chef and owner has struck back at Bruni saying the following, via The Observer:

We've been open only 90 days. We have not had a chance to even breathe in 90 days. What the fuck are we being reviewed by The New York Times for, you know, 90 days into being open? It makes no sense.

Although I'm no authority on the matter, it would seem that after being open for three months you should at least start to get your shit together. What do people think is a reasonable time a restaurant should be open before The New York Times writes a review? Lahey must have know this would be happening within a few months of opening... especially given all the hype surrounding the opening of Co.

'Master Baker' Jim Lahey Chews On His Lone-Star Review

Frank Bruni (New York Times) Reviews Co.

New York Times food critic Frank Bruni has finally written his review of Co. -- which was perhaps the most highly anticipated pizzeria leading up to its opening in January (Sneak Peak - NYC's Most Highly Anticipated Pizzeria Opening).


I've already reviewed it a couple of times (including Trip Number Two To Co.), but I am not as good of a wordsmith as Mr. Bruni. Who knew he was so funny!

Mr. Lahey couldn’t have made a bigger splash if he’d named his new place Momofuku Mozzarella Bar.

Although Mr. Bruni writes very positive things about the restaurant (ultimately giving it one star, his review doesn't go without its share of critism:

But [Lahey] could indeed improve upon his pizzas somewhat. Although the best of them are outstanding and all pack the pleasures of a serious crust with serious blisters — Mr. Lahey uses an oven that generates heat in excess of 900 degrees — he hasn’t yet nailed the toppings. It’s as if he’s too focused on, and maybe too confident about, what lies beneath. A pizzaiolo-come-lately, he needs to sweat the cheese and the rest of it a little more.

On some pizzas — the mushroom-bedecked boscaiola, for example — the advertised bufala mozzarella was barely discernible. The classic margherita pizza suffered from a deficit of just about everything: cheese, tomato, even basil leaves, rationed as if they were shavings of white truffle. Co.’s pizzas read different from the way they register, the menu touting twice as many toppings as actually make an impact.

Mr. Bruni and I agreed about many aspects of Co. In my review last month I wrote:

The ricotta bread and toast with chicken liver were absolutely delicious. I can't say I've ever had chicken liver spread (nor does it sound particularly appetizing), but I was thoroughly impressed. The ricotta bread was equally as satisfying.

Mr. Bruni writes:

By all means get the pizza bianca, along with ricotta for spreading and olive oil for dipping, though you’ll want to keep some of the bianca pristine. That’s how they eat it in Rome, where they sagely eat a great deal of it.

Get the creamy chicken liver, which comes on toasted bread.

But his favorite five pies differ from mine. Bruni writes:

I’d rank the top five regulars as follows: the popeye (spinach leaves with three cheeses); the ham and cheese (with first-rate prosciutto); the stracciatella (more densely cheesy than many other pies, with some arugula and crushed tomato); the flambé (rich and maybe a touch too sweet, courtesy of béchamel and caramelized onions) and the leek-and-sausage.

My favorite pie is the Flambe.

When all is said and done, I think Bruni gives Co. a fair and accurate write up. He is after all one of the most renowed food critics in the world. Who am I to break down a Frank Bruni anyway?

Is Matzoh Better Than Pizza?

Oh, Passover is going so swell. Not.

Last week The New York Times blog ran a piece, "Is Matzoh Better Than Pizza?" to which I'd have to say, "Hell no!"

At a cultural moment when pizza-obsessed New Yorkers stand agog at the installation of each new wood-fired oven and cherish every blackened blister of crust that emerges from its infernally hot innards, why hasn’t there been a craze for shmura matzoh, which has been unobtrusively present all along?

Is this for real? How many more days until I can eat bread again?

Easter Pizza Available In Midtown

Midtown Lunch reports that Papa Perrone’s Pizza Truck is now selling EASTER PIZZA. What is Easter Pizza, you might ask? It’s apparently a meat pie made with sweet and hot sausage, proscuitto, and pepperoni, mixed with ricotta, mozzarella, and provolone.

Today Is Perhaps The Saddest Day Of The Year...

...for me at least. Passover begins which means for a whole eight days I cannot eat any pizza. This is very difficult for me to do. The only "substitute" (I shouldn't even be allowed to use that word) for pizza is what is known as matzah pizza -- think tomato sauce and cheese on a piece of cardboard. I hope this holiday goes by quickly!

Jimmy Fallon Thrown Out Of Pizzeria. Angry Tweets Follow.

Last month, we posted a write-up of Jimmy Fallon and Mario Bateli's pizza adventure in New York and it seems that pizza isn't the only thing heating up.

The lowest rated pizzeria on their four stop tour was Spunto -- which is owned by the same people who own Posto, where Fallon happened to be dining over the weekend. Needless to say, he was not treated very well.

He preceded to take his anger out on the chain of pizzerias via Twitter. Ya still following?

Slice breaks it down for you.

Rumors are that it even ended in a fist fight!

Bronx Pizza Gives New Meaning To "Slice & Some Coke"

ABC News - Six people were arrested during a raid Tuesday night at a popular Bronx pizza parlor where authorities say cocaine was concealed in pizza boxes and customers could get the drug by delivery or takeout. [Read More]

Pizza Truck on the L.E.S.

Look out for pizza on the Lower East Side this weekend! Jiannetto's Famous Pizza Truck has been setting up shop near the corner of Ludlow Street and Stanton Street on Friday and Saturday nights. Slices are $3 and pies are $20.

Keste Pizza & Vino Review: The West Village's Newest Upscale Pizzeria

Sponsored Links: Hotels New York / Hotel New York

There is a lot of hype around Keste Pizza & Vino which just opened in the West Village this week. Perhaps it has to do with their spaceship-like brick oven.

Ryah and I swung by on Wednesday night around 6PM to see if the hype was warranted. The restaurant, which seats about 30 people, is pretty bare bones. Although there is some nice faux exposed brick, the place feels more like a school cafeteria than an upscale pizzeria.

We tried three pies: the Margherita (tomato, fresh mozzarella, basil and extra virgin olive oil), Pizza Del Rey (fresh mozzarella, mushroom, prosciutto di parma, truffle spread, extra virgin olive) and Pizza Del Papa (butternut squash cream, imported smoked mozzarella, and artichoke).

The Margherita was pretty standard. Very delicious, but nothing too distinguishable between other pizza places I’ve tried in the past few months. It had a similar composition as, say, the Margherita pie at Co. or San Marazano.

The Pizza Del Rey was our favorite of the evening (although my slices were eaten sans prosciutto). The most expensive item on the menu at $19, each ingredient added a distinct taste to the pie and its unique combination of flavors made it stand out on an eclectic menu of pizzas.

I had very high expectations for the Pizza Del Papa since I’m a big fan of butternut squash. It was tasty, although I would have preferred a bit more squash and a little less artichoke. Since it was a bit sweeter, it was a nice pie to end the night with (although I think we were both a bit stuffed by the time it came out).

Although the pizzas are pretty pricey, since the restaurant is still BYOB, you can buy some beers across the street and get out of there without spending more than $25 on food and drinks. We paired our pizza with an excellent beer selection of Anchor Steam, Newcastle, Dogfish Head Indian Brown Ale, and some obscure Asian beer which I can’t recall (let alone pronounce).

With so much competition out there, I’m not sure I’ll go back to Keste anytime soon, but it was a thoroughly enjoyable pizza outing overall!

* Ryah has informed me that the Asian beer was Tsingtao!!

Pizza Underrepresented At 2009 Village Voice Choice Eats

On Tuesday evening was the 2009 Village Voice Choice Eats -- one of the greatest assemblies of restaurants I've ever seen in one room. Inside of the 69th Armory, more than 65 of the city's top restaurants set up shop to serve up some of their most delicious dishes. I don't think I've ever been so full in my life. Unfortunately, pizza was not well represented.

The only pizza I found during my laps around the concourse was Bella Napoli which served up tomato and basil slices (although their sign did say bruschetta). The sauce, in particular, stood out to me and I liked it well enough to go back for a second serving at a point where I could barely fit anymore food into my body.

One of my biggest disappointments of the evening was the Motorino booth, which opted to give away samples of their chocolate, vanilla, and raspberry bomboloni instead of their signature pizza.

Another booth – Krispy Pizza – appeared to be a no show.

Overall, the evening was incredible, but the food closest to my heart – pizza – was underrepresented. You can check out some of my other photos from the evening here.

Pizza Cone

As seen on thisiswhyyourfat.com.

Yuck! Or yum?