Monday, August 29, 2011
$10 Neapolitan Pizza's At Williamsburg's Forcella
Forcella (485 Lorimer Street) opened in Williamsburg earlier this summer and their Neapolitan pies have been garnering rave reviews. Today and tomorrow every single pie on their menu is just $10 -- a steal considering that the Mergellina (Porcini Mushrooms, Pesto, Bufala) is normally $19. You can check out the entire menu here.
Friday, August 26, 2011
Pizza Barn: Cutting Edge Organic Slices (Way Off The Beaten Path)
Earlier this summer, I took my girlfriend to upstate New York for our one year anniversary. Although she seems to enjoy pizza, I figured I'd spare her from venturing to any pizza places with me on this particular outing. After all, it was our anniversary!
But that all changed as I was driving on Route 209 through a town called Accord. To give you an idea of Accord's size, according to Wikipedia the population there is 622. In other words... we were in the middle of nowhere. Which is why I couldn't contain myself when we sped past a barn with a sign for pizza out front. This I had to check out.
Although we weren't even certain that Pizza Barn (5125 Route 209) was open -- or even in business -- when we opened the front door and stepped foot inside, it was clear we'd found a pizza mecca. Every aspect about Pizza Barn blew my mind. For starters, it's housed in a refurbished barn. The outside structure fits the setting of its location in Accord, yet the inside maintains a modern and rustic ambiance. It's clean, but it still feels like you're out in nature.
This brings us to the views. Only hours before stumbling upon Pizza Barn, I'd been enjoying the New York City skyline. Look out the windows of Pizza Barn, however, and you'll find a tranquil body of water and trees. I can't think of a more peaceful setting for a slice of pizza.
Next, there's the back story. The place was started by a husband and wife -- Tanya and Michael -- who were the only two employees working. It's a family owned, mom and pop pizza place.
I knew that a lot of thought was put into the structure and layout of the restaurant. But I soon learned that just as much effort was put into the design and branding of it. Yes -- Pizza Barn has a logo (a mascot, if you will) who is completely awesome. It's the type of place I would have wanted to have my birthday party at as a child. And come to think of it... I'd like to have my birthday party there even as an adult.
All of these elements made me excited to try the pizza. At the end of the day, a food establishment will be judged by what it serves. Pizza Barn was doing everything right. But I knew that if they couldn't produce a good pie, all would be forgotten. Before I get to the pizza, it's worth noting that Pizza Barn is an organic pizza place. And that word isn't taken lightly there. Their motto includes the following:
Our dough is 100% organic whole grain. Our ingredients are always fresh and prepared daily. We don't use anything with added hormones, pesticides, or harmful chemicals. Everything we use and produce is healthy - the way nature intended.
You'd expect to see this posted on the wall of a pizzeria in Bushwick. Not in Accord, NY. They make a point of noting that they've removed all the "bleach, bromate, added hormones, antibotics, nitrates, trans fats, high fructose corn syrup, artificial flavors, dyes, and preservatives" from all their recipes. Believe it or not, this even translate to their sodas. You won't find Coke or Dr. Pepper there. Only a soda machine filled with a variety of beverages lacking additives.
The pizza itself was tasty and innovative. There are some 20 pies on the menu and we opted for the following three slices: a Classic slice, a Roasted Goat slice (roasted red peppers, mushrooms, and artichoke hearts topped with crumbled goat cheese), and a Gorgonzola slice (sliced tomatoes, bell peppers, dried cranberries, and caramelized walnuts topped with crumbled Gorgonzola cheese).
I've never had dried cranberries on a slice before, but they served as a pleasant complement to the vegetables on the Gorgonzola slice. The Roasted Goat slice was just as delectable. The vegetables were fresh and flavorful. You can tell a lot of thought was put into every pie. The Classic pie was comparable to what you might find on an NYC street corner -- a compliment for a spot 100 miles north of New York City.
Although I had no plans of eating pizza during my trip upstate, this ended up being one of the highlights of my day. Next time I'm headed upstate, you can be sure I'll be stopping back at Pizza Barn to try some more of their pizza. And to my girlfriend -- I'm sorry, but when pizza calls... it's time to eat! Especially when that pizza is being served out of a refurbished barn!
But that all changed as I was driving on Route 209 through a town called Accord. To give you an idea of Accord's size, according to Wikipedia the population there is 622. In other words... we were in the middle of nowhere. Which is why I couldn't contain myself when we sped past a barn with a sign for pizza out front. This I had to check out.
Although we weren't even certain that Pizza Barn (5125 Route 209) was open -- or even in business -- when we opened the front door and stepped foot inside, it was clear we'd found a pizza mecca. Every aspect about Pizza Barn blew my mind. For starters, it's housed in a refurbished barn. The outside structure fits the setting of its location in Accord, yet the inside maintains a modern and rustic ambiance. It's clean, but it still feels like you're out in nature.
This brings us to the views. Only hours before stumbling upon Pizza Barn, I'd been enjoying the New York City skyline. Look out the windows of Pizza Barn, however, and you'll find a tranquil body of water and trees. I can't think of a more peaceful setting for a slice of pizza.
Next, there's the back story. The place was started by a husband and wife -- Tanya and Michael -- who were the only two employees working. It's a family owned, mom and pop pizza place.
I knew that a lot of thought was put into the structure and layout of the restaurant. But I soon learned that just as much effort was put into the design and branding of it. Yes -- Pizza Barn has a logo (a mascot, if you will) who is completely awesome. It's the type of place I would have wanted to have my birthday party at as a child. And come to think of it... I'd like to have my birthday party there even as an adult.
All of these elements made me excited to try the pizza. At the end of the day, a food establishment will be judged by what it serves. Pizza Barn was doing everything right. But I knew that if they couldn't produce a good pie, all would be forgotten. Before I get to the pizza, it's worth noting that Pizza Barn is an organic pizza place. And that word isn't taken lightly there. Their motto includes the following:
Our dough is 100% organic whole grain. Our ingredients are always fresh and prepared daily. We don't use anything with added hormones, pesticides, or harmful chemicals. Everything we use and produce is healthy - the way nature intended.
You'd expect to see this posted on the wall of a pizzeria in Bushwick. Not in Accord, NY. They make a point of noting that they've removed all the "bleach, bromate, added hormones, antibotics, nitrates, trans fats, high fructose corn syrup, artificial flavors, dyes, and preservatives" from all their recipes. Believe it or not, this even translate to their sodas. You won't find Coke or Dr. Pepper there. Only a soda machine filled with a variety of beverages lacking additives.
The pizza itself was tasty and innovative. There are some 20 pies on the menu and we opted for the following three slices: a Classic slice, a Roasted Goat slice (roasted red peppers, mushrooms, and artichoke hearts topped with crumbled goat cheese), and a Gorgonzola slice (sliced tomatoes, bell peppers, dried cranberries, and caramelized walnuts topped with crumbled Gorgonzola cheese).
I've never had dried cranberries on a slice before, but they served as a pleasant complement to the vegetables on the Gorgonzola slice. The Roasted Goat slice was just as delectable. The vegetables were fresh and flavorful. You can tell a lot of thought was put into every pie. The Classic pie was comparable to what you might find on an NYC street corner -- a compliment for a spot 100 miles north of New York City.
Although I had no plans of eating pizza during my trip upstate, this ended up being one of the highlights of my day. Next time I'm headed upstate, you can be sure I'll be stopping back at Pizza Barn to try some more of their pizza. And to my girlfriend -- I'm sorry, but when pizza calls... it's time to eat! Especially when that pizza is being served out of a refurbished barn!
Friday, August 19, 2011
Saraghina: Flying Under The Radar In Bed-Stuy
Earlier this year, Google's blog network -- Blogger -- crashed. When this occurred many blogs lost content including I Dream Of Pizza. Among the postings that were lost was my review of Saraghina. After dozens of repeated attempts to contact Google in order to restore my initial posting, I've attempted to rewrite my review to the best of my ability.
So many of the "upscale" pizza places that have opened in New York City over the past few years frequently pop up in the press and on food blogs. It seems like every week another review or article comes out about Paulie Gee's, Motorino, and Roberta's -- to name a few. Well there is another spot that deserves to be mentioned in the same breadth as these pizza heavyweights: Saraghina (435 Halsey Street) in Brooklyn's Bedford Stuyvesant neighborhood. Similar to the impact that Roberta's had on the Bushwick area, Saraghina is one of a few establishments that is breathing new life into a neighborhood that was known more for its violence than it's cuisine. Perhaps it's flown under the radar because of it's location -- it takes about 45 minutes to reach from Midtown Manhattan -- but it is worth the trip.
The restaurant itself is an architectural gem. The rustic woodwork makes you feel like you're on a farm, not in the middle of New York City. Although about a dozen people can be seated in the front of the restaurant -- where the oven is located -- the real action is in the back. A room that fits about 50 people serves as the restaurant's epicenter, and an adjacent garden (which was closed the evening I was there) doubles the size of the restaurant.
I would like to return to Saraghina not only for the pizza, but also to try some of the food items on their regular menu. Since I was dining with Pizza Club, we limited ourselves to pizza. But my mouth was watering after reading about dishes like the risotto with asparagus, saffron and parsley or the pappardelle con polpetter which contains organic grass fed beef meatballs.
We ordered all seven pies on the menu in addition to a special pie they were serving (Pizza Speciale) which contained gorgonzola cheese, red onions, and rosemary. It was the most average pie on the menu. Everything else was delicious.
One of my favorite pies was the Bufala ($16) which contained San Marzano tomatoes, fresh buffalo mozzarella, fresh basil, and extra virgin olive oil. It has the exact same toppings as the Margherita ($13) except that the Margherita pie contains "fresh mozzarella" while the Bufala pie contains "fresh buffalo mozzarella." Generally when this subtle of a difference occurs between two pies, it's hard to distinguish between them. A restaurant is able to up-sell you on a more expensive pie. Not the case at Saraghina. The Bufala is melt-in-your-mouth amazing. The fresh buffalo mozzarella is juicy and flavorful -- everything you'd expect and more. Skip the Margherita and go straight for the Bufala.
Of the other five pies on the menu, only one is vegetarian. But it's possible to order any of the others without meat. I'm not an anchovy fan so I skipped the Marinara (which probably should have a new name if it contains little fishies). It also contains olives, as does the Salsiccia pie -- which are surprisingly tasty when combined with pork sausage.
Another must-order pie is the Coppa & Carciofi. Coppa is a traditional Italian salami made from pork shoulder or neck. Carciofi are artichokes. It's a perfect combo. The cheeses that the folks at Saraghina use shine over their tomatoes. The Coppa & Carciofi is the only pie on the regular pizza menu that contains no tomatoes. Perhaps more cheese based pies would be a nice addition to the menu.
Inevitably, Saraghina will be compared to places like Paulie Gee's, Motorino, and Roberta's. Although the pizza might lag behind these spots, the overall experience is right up there. I think of the other three places as really great pizza places. Saraghina is a full restaurant -- serving more than a dozen entrees -- with it's own unique vibe and atmosphere. It's located in a neighborhood which is on the brink of something special. Two decades ago, a restaurant in Bed-Stuy serving $16 Neapolitan pies was unfathomable. But Saraghina is filling up seats every night, and you can be certain that more restaurants will follow.
Here are photos and descriptions of all the pies we ate:
Salsiccia
So many of the "upscale" pizza places that have opened in New York City over the past few years frequently pop up in the press and on food blogs. It seems like every week another review or article comes out about Paulie Gee's, Motorino, and Roberta's -- to name a few. Well there is another spot that deserves to be mentioned in the same breadth as these pizza heavyweights: Saraghina (435 Halsey Street) in Brooklyn's Bedford Stuyvesant neighborhood. Similar to the impact that Roberta's had on the Bushwick area, Saraghina is one of a few establishments that is breathing new life into a neighborhood that was known more for its violence than it's cuisine. Perhaps it's flown under the radar because of it's location -- it takes about 45 minutes to reach from Midtown Manhattan -- but it is worth the trip.
The restaurant itself is an architectural gem. The rustic woodwork makes you feel like you're on a farm, not in the middle of New York City. Although about a dozen people can be seated in the front of the restaurant -- where the oven is located -- the real action is in the back. A room that fits about 50 people serves as the restaurant's epicenter, and an adjacent garden (which was closed the evening I was there) doubles the size of the restaurant.
I would like to return to Saraghina not only for the pizza, but also to try some of the food items on their regular menu. Since I was dining with Pizza Club, we limited ourselves to pizza. But my mouth was watering after reading about dishes like the risotto with asparagus, saffron and parsley or the pappardelle con polpetter which contains organic grass fed beef meatballs.
We ordered all seven pies on the menu in addition to a special pie they were serving (Pizza Speciale) which contained gorgonzola cheese, red onions, and rosemary. It was the most average pie on the menu. Everything else was delicious.
One of my favorite pies was the Bufala ($16) which contained San Marzano tomatoes, fresh buffalo mozzarella, fresh basil, and extra virgin olive oil. It has the exact same toppings as the Margherita ($13) except that the Margherita pie contains "fresh mozzarella" while the Bufala pie contains "fresh buffalo mozzarella." Generally when this subtle of a difference occurs between two pies, it's hard to distinguish between them. A restaurant is able to up-sell you on a more expensive pie. Not the case at Saraghina. The Bufala is melt-in-your-mouth amazing. The fresh buffalo mozzarella is juicy and flavorful -- everything you'd expect and more. Skip the Margherita and go straight for the Bufala.
Of the other five pies on the menu, only one is vegetarian. But it's possible to order any of the others without meat. I'm not an anchovy fan so I skipped the Marinara (which probably should have a new name if it contains little fishies). It also contains olives, as does the Salsiccia pie -- which are surprisingly tasty when combined with pork sausage.
Another must-order pie is the Coppa & Carciofi. Coppa is a traditional Italian salami made from pork shoulder or neck. Carciofi are artichokes. It's a perfect combo. The cheeses that the folks at Saraghina use shine over their tomatoes. The Coppa & Carciofi is the only pie on the regular pizza menu that contains no tomatoes. Perhaps more cheese based pies would be a nice addition to the menu.
Inevitably, Saraghina will be compared to places like Paulie Gee's, Motorino, and Roberta's. Although the pizza might lag behind these spots, the overall experience is right up there. I think of the other three places as really great pizza places. Saraghina is a full restaurant -- serving more than a dozen entrees -- with it's own unique vibe and atmosphere. It's located in a neighborhood which is on the brink of something special. Two decades ago, a restaurant in Bed-Stuy serving $16 Neapolitan pies was unfathomable. But Saraghina is filling up seats every night, and you can be certain that more restaurants will follow.
Here are photos and descriptions of all the pies we ate:
Capocollo
san marzano tomatoes, fresh mozzarella,
coppa (hot), fresh basil, extra virgin olive oil
Salsiccia
san marzano tomatoes, fresh mozzarella, organic pork sausage,
black olives, fresh basil, extra virgin olive oil
Margherita
san marzano tomatoes, fresh mozzarella,
fresh basil, extra virgin olive oil
Marinara
san marzano tomatoes, anchovies, garlic,
black olives, oregano, fresh basil, extra virgin olive oil
Prosciutto & Funghi
san marzano tomatoes, fresh mozzarella, parma ham (italy),
fresh mushrooms, fresh basil, extra virgin olive oil
Coppa & Carciofi
fresh mozzarella, baby artichokes, coppa (hot),
fresh basil, extra virgin olive oil
Ortolana
san marzano tomatoes, fresh mozzarella, zucchini,
eggplants, fresh basil, extra virgin olive oil
Bufala
san marzano tomatoes, fresh buffalo
mozzarella (italy), fresh basil, extra virgin olive oil
Pizza Speciale
gorgonzola cheese, red onions, rosemary
Friday, August 12, 2011
900 Degrees: Firing Up The West Village
900 Degrees (29 7th Avenue South) opened in the West Village this spring. And although it might not look like anything special from the outside, step into this pizza mecca and you'll be overwhelmed with choices. On the evening I was there with Pizza Club, there were 22 pies to choose from, some of which serve 2-5 people. In other words, even our group of 12 had a difficult time making a dent in the menu.
Although many places specialize in a certain type of pizza, 900 Degrees does it all. You can order four styles of pies—Napoletana, Americana, Romana, and Siciliana, each which is prepared using a different dough recipe and different oven. Although so many choices is suspect, believe it or not, they do them all well.
The menu (which you can click on below to enlarge) is divided into a number of different sections. Up top are three Napoletana pies which are cooked in a wood oven. Below are Tomato pies which are cooked in a brick oven, Sicilian pies which are cooked in an electric oven, and Roman style pizzas which are cooked in a brick oven. At the bottom of the menu, you'll find two styles of American pies -- on the left, those that are cooked in a wood oven and on the right, those that are cooked in an electric oven. Confused? Take a look here:
Of the nine pies we tried, none were disappointing. We started off with two Napoletana pies -- the Margherita and the Spacca Napoli. I was more impressed with these than my dining companions. The Margherita pie won the award for best Neapolitan Pizza at the World Pizza Cup in Naples and definitely deserves top billing on the menu. It's worth noting that with so many meat pies on the menu, the Napoletana section of the menu is a great spot for veggies to dig in.
Next up was the "Tomato Pie" section from which we ordered a Vodka Pie and Original Tomato Pie With Cheese. The Vodka Pie was tasty, but not as good as I'd hoped. There are actual penne noodles on the pie, which I've never been a huge fan of. I'd be curious how this pie would taste without the pasta on the pie. The Tomato Pie is 900 Degrees' version of a Marinara Pie taken up a notch. The sauce is heavenly and there is some cheese and sausage added in for extra flavor.
We skipped the Sicilian section (so many other pies looked so delicious) and went straight for a Romana pie. These pies are 2.5 feet in length with a very thin crust. They serve 2-5 people. The most fascinating part is that each pie is split up into three completely different sections -- one is appetizer-like, the next is the main course, and then the final third is suppose to be a sweet, dessert-like section. We went for the Bennici which was broken down into the following components:
To be honest, I just dug in without thinking about where the chef intended diners to start. Others did the same. It didn't matter. It was all delicious. The vegetarians absolutely loved the section with pesto and onions, and the peppers in the center section provided a great kick. In theory, diners don't even need to eat all three sections. If a particular section looks appetizing to one person, and a separate section looks appetizing to another person, this can be a great pie to order. I was impressed with how evenly the pie cooked, despite all of the toppings.
For a spot with so many pies, the folks at 900 Degrees really know what they're doing. It's the first New York City restaurant from Bruno DiFabio and Tony Gemignani (owners of the famed Tony’s Pizza Napoletana in San Francisco) and restauranteur Hanz Canko. They installed a longtime apprentice -- Audrey Pagnotta Sherman -- to serve as the restaurant's chef and she looks like a seasoned pizzaiolo behind the oven.
The prices might scare people away, but it's going to cost you when you're digging your mouth into fig preserve from Croatia. The folks in the West Village can afford it. So many places -- including Roberta's, Motorino and Paulie Gee's -- seem to be catering to a hipster crowd. 900 Degrees, for better or for worse, seems to be catering to the wealthy West Village's residents. But even if money is tight, it's worth it to splurge on one of the most exciting pizza place to open in Manhattan in recent memory.
Although many places specialize in a certain type of pizza, 900 Degrees does it all. You can order four styles of pies—Napoletana, Americana, Romana, and Siciliana, each which is prepared using a different dough recipe and different oven. Although so many choices is suspect, believe it or not, they do them all well.
The menu (which you can click on below to enlarge) is divided into a number of different sections. Up top are three Napoletana pies which are cooked in a wood oven. Below are Tomato pies which are cooked in a brick oven, Sicilian pies which are cooked in an electric oven, and Roman style pizzas which are cooked in a brick oven. At the bottom of the menu, you'll find two styles of American pies -- on the left, those that are cooked in a wood oven and on the right, those that are cooked in an electric oven. Confused? Take a look here:
Of the nine pies we tried, none were disappointing. We started off with two Napoletana pies -- the Margherita and the Spacca Napoli. I was more impressed with these than my dining companions. The Margherita pie won the award for best Neapolitan Pizza at the World Pizza Cup in Naples and definitely deserves top billing on the menu. It's worth noting that with so many meat pies on the menu, the Napoletana section of the menu is a great spot for veggies to dig in.
Spacca Napoli ($16)
Caputo Flour, Basil, Mozzarella Di Bufula,
Sea Salt, Extra Virgin Olive Oil, Cherry Tomato
Caputo Flour, Basil, Mozzarella Di Bufula,
Sea Salt, Extra Virgin Olive Oil, Cherry Tomato
Margherita ($16)
San Marzano Tomatoes Dop, Sea Salt, Mozzarella Fior Di Latte,
San Marzano Tomatoes Dop, Sea Salt, Mozzarella Fior Di Latte,
Fresh Basil, Extra Virgin Olive Oil
Next up was the "Tomato Pie" section from which we ordered a Vodka Pie and Original Tomato Pie With Cheese. The Vodka Pie was tasty, but not as good as I'd hoped. There are actual penne noodles on the pie, which I've never been a huge fan of. I'd be curious how this pie would taste without the pasta on the pie. The Tomato Pie is 900 Degrees' version of a Marinara Pie taken up a notch. The sauce is heavenly and there is some cheese and sausage added in for extra flavor.
Vodka Pie ($13)
Vodka Cream, Pancetta, Parmigiano,
House Made Penne, 60 Day Aged Mozzarella
Vodka Cream, Pancetta, Parmigiano,
House Made Penne, 60 Day Aged Mozzarella
Original Tomato Pie with Cheese ($17)
60 Day Aged Mozzarella Base, Italian Pizza
Sauce, Fresh Pinched Sausage, Neapolitan
Oregano, Evoo, Sea Salt
60 Day Aged Mozzarella Base, Italian Pizza
Sauce, Fresh Pinched Sausage, Neapolitan
Oregano, Evoo, Sea Salt
We skipped the Sicilian section (so many other pies looked so delicious) and went straight for a Romana pie. These pies are 2.5 feet in length with a very thin crust. They serve 2-5 people. The most fascinating part is that each pie is split up into three completely different sections -- one is appetizer-like, the next is the main course, and then the final third is suppose to be a sweet, dessert-like section. We went for the Bennici which was broken down into the following components:
Bennici ($35)
1) Italian Pizza Sauce, Natural Casing Pepperoni, Fresh Pinched Sausage
2) Ricotta, Garlic, Prosciutto Crudo, Piquante Peppers, Arugula, Piave
3) Pesto, Caramelized Onion, Robiola Cheese, Roasted Tomatoes
Finally, we ordered four American pies from the bottom of the menu. Every meal at 900 Degrees should end with the Cal Italia. It's innovative combination of toppings (including sweet fig preserve from Croatia) landed this pie a Gold Medal at Food Network's Pizza Champions Challenge. Sweet indeed! The 900° Pie is just as creative with toppings like cactus salsa and two types of peppers. Your mouth will be on fire in the best way possible.
Our waiter strongly recommended the Pancetta Porcini Pie and we got a Farmers Pie for the vegetarians (only two of the seven American pies come without meat, although you can ask for the meat to be held off of any of them). Although both were tasty, they didn't live up to the other two American Pies.
900° ($19)
Fire-Roasted Pulled Pork in Tamarind, Habenero and Serrano Peppers,
Citrus & Tomato, topped with a Fresh Agave Nectar Cactus Salsa
and Queso Fresco
Fire-Roasted Pulled Pork in Tamarind, Habenero and Serrano Peppers,
Citrus & Tomato, topped with a Fresh Agave Nectar Cactus Salsa
and Queso Fresco
Farmers Pie ($21)
Mozzarella, White Rose Potato, Faicco's Broccoli Rabe Sausage,
Mozzarella, White Rose Potato, Faicco's Broccoli Rabe Sausage,
Leeks, Calabrese Chilis, Raw Goats Milk Cheese
Pancetta Porcini ($21)
Wild Mushrooms, Ricotta, Porcini, Smoked Pancetta, Sea Salt,
Smoked Scarmoza, Truffle Oil, Fresh Thyme
Cal Italia ($19)
Asiago, Mozzarella, Gorgonzola, Sweet Fig Preserve from Croatia,
Prosciutto di parma, Parmigiano, Balsamic Reduction
Asiago, Mozzarella, Gorgonzola, Sweet Fig Preserve from Croatia,
Prosciutto di parma, Parmigiano, Balsamic Reduction
For a spot with so many pies, the folks at 900 Degrees really know what they're doing. It's the first New York City restaurant from Bruno DiFabio and Tony Gemignani (owners of the famed Tony’s Pizza Napoletana in San Francisco) and restauranteur Hanz Canko. They installed a longtime apprentice -- Audrey Pagnotta Sherman -- to serve as the restaurant's chef and she looks like a seasoned pizzaiolo behind the oven.
The prices might scare people away, but it's going to cost you when you're digging your mouth into fig preserve from Croatia. The folks in the West Village can afford it. So many places -- including Roberta's, Motorino and Paulie Gee's -- seem to be catering to a hipster crowd. 900 Degrees, for better or for worse, seems to be catering to the wealthy West Village's residents. But even if money is tight, it's worth it to splurge on one of the most exciting pizza place to open in Manhattan in recent memory.
Friday, August 5, 2011
Washington Going Through ‘Pizza Boom’
Whether it's Michelle Obama's frequent trips to Spike Mendelsohn's We, The Pizza or John Boehner's late night calls to Papa John's during debt-limit negotiations, you could say that politics and pizza go well together.
That Washington Scene's In The Know blog recently featured a article about Washington DC's "pizza boom" -- featuring some thoughts I have about pizza and my hometown. You can check it out here.
That Washington Scene's In The Know blog recently featured a article about Washington DC's "pizza boom" -- featuring some thoughts I have about pizza and my hometown. You can check it out here.
Tuesday, August 2, 2011
Food Network: The Best Pizza In Each State
Kudos to Foodnetwork.com, which recently published a slideshow documenting the best slice in each of the 50 states (plus, DC). Although I'm sure this is a much debated topic, the photos are awesome and I can attest that the slices and pies I've eaten which made the list are, in fact, quite tasty.
One thing is for sure. It's a much better list than last year's USA Today article which proclaimed the best pizza in each state.
Check out the full slideshow here.
One thing is for sure. It's a much better list than last year's USA Today article which proclaimed the best pizza in each state.
Check out the full slideshow here.
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