Tuesday, June 30, 2009
A tipster tells us that Zimari Pizza opened last week on 31st between Park and Lexington. Slices are a buck and pies are $8. Zimari tells us it’s only doing cheese right now but will add toppings in the future.
Monday, June 29, 2009
Now the Village Voice has come out with its list of the city's best pizza joints:
1. Totonno Pizzeria Napolitano (1524 Neptune Avenue, Brooklyn)*
2. DiFara's (1424 Avenue J, Brooklyn)
3. John's (278 Bleecker Street)*
4. Denino's (524 Port Richmond Avenue, Staten Island)
5. Grimaldi's (19 Old Fulton Street, Brooklyn)
6. Patsy's (2287 First Avenue)*
7. Lombardi's (32 Spring Street)
8. Roberta's (261 Moore Street, Brooklyn)
9. Motorino (319 Graham Avenue, Brooklyn)
10. LaVilla (261 Fifth Avenue, Brooklyn)
* Original location only
Joe & Pat's (1758 Victory Boulevard, Staten Island)
Luigi's (686 Fifth Avenue, Brooklyn)
Lil' Frankie's (19 First Avenue)
La Pizza Fresca (31 East 20th Street)
Krispy Pizzeria (7112 13th Ave., Brooklyn)
Where to start? It's a respectable list and I can't complain about Di Fara being number two since I haven't been to Totonno yet. Denino's and John's are a bit higher than I'd put them and Aritchoke isn't anywhere to be found. Neither is Co. or San Marzano.
Apparently I'll have to try Roberta's and LaVilla now, although I haven't heard much about either. But as Alan Richman stressed when he came out with his GQ list -- pizza is a very personal thing. Everyone is entitled to their own opinions. And with that, I'll let you make your own judgments about the Village Voice list.
Wednesday, June 24, 2009
The reason I write about this today is because one of my religious co-workers raves about a pizza place in upstate New York. It's called Fialkoff’s Pizza (also known to some as Pizza Palace). It's located in Moticello, New York (ironically just a few minutes from where my parents grew up).
Rumor has it that people drive up from Long Island for a pie. Yeahthatskosher.com writes: year after year, Fialkoff’s consistently has the best pizza I’ve ever had. Period. Expect a long line during popular times.
A post on Chowhound reads: Fialkoffs has the BEST pizza! This pizza is better than almost anything you will find in the city.
So I was a little more than curious when my co-worker, who has never eaten unkosher pizza, brought in a slice for me today.
In the defense of this poor slice of kosher pizza, it did sit in the fridge for a couple days and traveled a few hundred miles to get to me... but it was nothing to rave about. Perhaps it falls in the upper tier of kosher pizza, but it's comparable to any corner pizza shop on the streets of New York.
This got me thinking about how big a void in the market there is for a really great brick oven upscale pizza joint in New York City. Thousands and thousands of religious Jews are wandering around each day thinking they know what a good slice of pizza tastes like. Oy vey!
Tuesday, June 23, 2009
Monday, June 22, 2009
I don't know much about wines (ummm, white please), but each one I tasted was excellent. I have a general theory that when drinking wine or beer each one becomes less distinguishable as the evening progresses, but oddly enough I enjoyed the last wine I had the best -- a 10 year old HMB Old Reserve Malmsey from Madeira, Portugal. It was a dessert wine that featured "luscious notes of candied apricot, honey, cinnamon and cumin." It was smooth on the palate and as enjoyable as any wine I've had.
For anyone who likes both wine and pizza, there's no better way to combine these interests. Keep your eyes out for upcoming events and maybe I'll run into you there!
Friday, June 19, 2009
5. Otto (1 5th Avenue)
4. L'asso (192 Mott Street)
3. Lombardi's (32 Spring Street)
2. Franny's (295 Flatbush Avenue)
you'll have to click here to find out who's number one.
Thursday, June 18, 2009
Tuesday, June 16, 2009
At Tonda, our party was seated in a section right in front of the bathroom, which was cool if not for the fact that we saw a couple of people walk in on strangers while they were doing thier business! I was seated on a couch, which felt a bit odd at a restaurant, but considering I usually eat in my bed, it shouldn't have felt so off.
We ordered six pies. Each was solid. None were mouth watering or mind blowing. But their $30,000 slow-rotating 1,000-degree wood-burning pizza churns out some tasty pizzas. I think my favorite was the Quattroformaggi (gorgonzola, caciocavallo, mozzarella, parmigiano) followed by the Vegetarian (tomato, mozzarella, eggplants, mushrooms, zucchini, haricots verts). The Margherita left something to be desired when compared with pies at Co. and San Marzano. Below are photos of the six pies we ate.
The highlight of the meal for most of our party seemed to be dessert - particularly the nutella calzone which melted in each of our mouths. The cannolis were also large and topped with nuts and other flavorful ingredients not typically found on cannolis. The tiramisu, although a little dry, was large and filling. And the pineapples were fresh and tasty.
I think Tonda will do well. It's pizzas are all $15 and under and the space is well designed in a highly trafficked location. They serve brunch (which I've yet to try) and have 26 outdoor seats (which weren't set up when I was there due to the weather). The service was friendly and efficient. It has all the right ingredients for a successful restaurant. The bar has been set to high for pizza in New York. There's nothing wrong with average. And that, Tonda is.
Vegetarian, tomato, mozzarella, eggplants,
mushrooms, zucchini, haricots verts
Pesto, potatoes, string beans
caciocavallo, mozzarella, parmigiano
Roasted egg, speck, aspargus,
mozzarella, fresh tomato
Prosciutto di parma arugula
Fresh Sliced Pineapple
Monday, June 15, 2009
Consider the New York slice. It's the city's most enduring gastronomical export: a cheap, cheese-slathered sliver of street life that has spread over the last century from the brick ovens of Little Italy to the farthest corners of the country, becoming both an icon of the Big Apple and the Platonic ideal of American pizza in the process. During the past six months, however, New York has been experiencing what The New York Times's Frank Bruni calls "a definite pizza moment"—a moment that threatens, I fear, to permanently alter what we think of when we think of New York pizza.
Motivated by the new fad among foodies for upscale comfort cuisine, a slew of restaurateurs have opened pizzerias (Co., Tonda) serving Neapolitan-inspired pies enlivened with farm-fresh ingredients. Meanwhile, the premier purveyors of authentic N.Y.C. pizza are showing signs of strain. [Read More]
Friday, June 12, 2009
1) Keste's pizza is delicious.
2) It's only $6*
3) Ummm... c'mon. It's a pizza wallet!!
* Although this may seem expensive, you might want to reference my piece about Pizza Moto's $8 pies from last month.
Thursday, June 11, 2009
Wednesday, June 10, 2009
There are five other "classic" pies on the menu:
Marinara (tomato, garlic, oregano) 9.50
Napoletana (toamto, capers, anchovies) 10.00
Margherita (tomato, fior di latte & basil) 11.00
Diavola (tomato fior di latte " spicy sausage) 12.50
Capricciosa (tomato , fior di latte: mushrooms, ham, artichokes, black olives) 13.50
And then a bunch of specialty pies:
Contadinella (tomato, mozzarella vegetables) 13.50
Ricotta E Spinaci (ricotta , spinach , capers, black olives) 13.00
La Tonnara (tomato, mozzarella, tunafish, onions) 13.50
La Belle Italia (cherry tomato, mozzarella, pesto) 12.50
Vegetariana (tomato & mixed grilled vegetables) 12.50
A 'ciorta (smoked mozzarella, eggplant, roasted peppers, onion) 14.50
Pulcinella (mozzarella, fontina , mushrooms, speck) 14.50
Salsiccia Friarielli (mozzarella, sausage, broccoli rape) 13.50
Peperoncino (cherry tomato, mozzarella, shrimp , zucchini) 14.50
A 'mbriana (cherry tomato, mozzarella, prosciutto, arugola, parmigiano) 15.50
Pizza Do'mare (tomato , calamari , mussels, clams, shrimp) 17.00
L'oro Di Napoli (mozzarella, ricotta, basil, 23k gold leaves) 16.00
23k gold leaves?? Interesting! Show us the bling, yo.
Tuesday, June 9, 2009
If cheep-ass beer and pizza in an … umm … 'unpretentious' atmosphere is what you’re looking for, than the 41st Street Pronto is the dive for you!
Click here for the site's full write up of Pronto Pizza, which features pizza and take out beer in a soda cup!
Monday, June 8, 2009
I reported last month that Birthbath was serving up a new kind of pizza (New Pizza Style Sighted in Manhattan) but haven't been by to taste it yet, despite the fact that the bakery is around the corner from me. You can be sure when I do give it a try... you'll be the first to know!
Friday, June 5, 2009
There were no Artichoke or Ramp pies being offered either, as was the case the previous week, but instead what appeared to be a white pie for $10. It looked good, but not worth my ten spot.
Thursday, June 4, 2009
Pizza continues to be all the rage among restaurateurs seeking to offer customers something they can still afford, but do not mistake Edoardo Mantelli and Massimiliano Nanni—who open Saraghina pizzeria this week—for a pair of Gianni-Come-Latelies. “It’s like a dream come true,” says Mantelli, whose day job is co-owner of the Tocca clothing brand. In Italy, according to him, children do not aspire to grow up to become firemen, astronauts, or heads of state, but rather pizzaioli. “Yes, really, every child wants to make pizza.” At Saraghina, named for a character in Fellini’s 8 1/2 that pizza will be Neapolitan in style, as taught to Mantelli by his friend Michele Iuliano of Luzzo’s in the East Village, and cooked in a wood-fired oven. Nanni also owns Piadina in Greenwich Village, and his wife, Paola Citterio, has designed Saraghina’s rustic space using mostly recycled materials. For now, it’s just pizza, salads, cured meats, cheeses, and dessert, but in the coming weeks, the team will expand the menu and the space.
LOCATION: 435 Halsey, nr. Lewis Ave.
Wednesday, June 3, 2009
Sfincione (tomato sauce, anchovy, onion, caciocavallo, toasted bread crumb) - $15
Mignotta (mozzarella, sweet onion, arugula) - $16
Margherita (tomato sauce, mozzarella, basil) - $15
Salsiccia (garlic sausage ragu, mozzarella) - $18
We didn't get dessert, but it is worth noting that they have a pretty extensive wine list. Glasses are $8 or $9 and bottles start at $32. I paired my pizza with a glass of Sunnae which was quite enjoyable (although as my friends know, I know nothing about wine). White, please!!
After dinner, we took a look in the kitchen which was decorated with some cool graffiti. The kitchen was expectantly small considering the limited options on the menu.
Tuesday, June 2, 2009
CULVER CITY, Calif. (AP) — In a chewy chow-lenge, Takeru Kobayashi outlasted Joey Chestnut when the eating titans faced off to see who could devour the most pizzas.
Kobayashi, a six-time world hot dog eating champion from Japan, consumed 5 3/4 P'zones in a six-minute span of chaotic consumption Saturday to edge Chestnut. The 25-year-old from San Jose, Calif., wolfed down 5 1/2 P'zones on Stage 15 at Sony Studios.
"I'm a little bummed," Chestnut said. "There's nobody I like beating more than him, he pushes me harder than anybody." [READ MORE]