Sneak Peak: New York's First All Fried Pizza Place

La Montanara (168 Ludlow Street) opens it's doors this evening and I was lucky enough to get a sneak peak last night. Formerly a poutine shop, this 20-seat Lower East Side spot is New York's first pizzeria that will be serving fried pizza... and nothing but fried pizza (oh, and a few fried appetizers). The man behind the concept is famed pizzaiolo Giulio Adriani who introduced the public to this specialty when it appeared on the menu at his other pizzeria: Forcella. Since then, the city has become obsessed with this style of pizza (known as the montanara), culminating in the opening of a shop where fried dough is the only way to go (note: potential marketing slogan).

I'll be the first to say, that I don't love fried pizza. I don't dislike it, but I'm far from ready to proclaim it the next big thing. That being said, La Montanara makes a pretty darn good pie. But I'm fine eating Neapolitan pies that aren't prepared by deep frying the crust, tossing it in a pan, topping it and only then putting it in a wood fired oven. What was wrong with the way things used to be?

 

 

One thing that La Montanara has going for it, is its location. In the heart of the Lower East Side this place will be packed on weekend evenings. One issue, however, is that they close at 2AM. What's a twenty-something to eat when he stumbles out of the bar at 4AM? Sounds like prime fried pizza time to me. An extension of hours will most certainly be needed to capture the target market for this product.

Another thing that La Montanara has going for it are its prices. Only one pie costs more than $8. Although the pies are much smaller than traditional Neapolitan pies, I believe that it's a fair price point for what you're getting, especially given the location. The problem is that the spot's standout pie is its $12 offering -- the Tartufo which features mozzarella, mushoms, ham, and truffle oil. I happen to love truffle oil, but boy is this pie truffle-y.

 Fungi 

(tomato sauce, mozzarella, mushroom)

Salame Piccante

(tomato sauce, mozzarella, pepperoni)

Tartufo

(mozzarella, mushrooms, ham, truffle oil)

Other offerings include a $10 Porchetta pizza sandwich which contains mozzarella, smoked mozzarella, and porchetta. It was good. And for $4 you can also grab some pizza strips with nutella and sugar. Mmmm.

When all is said and done, La Montanara is an interesting concept with a simple menu featuring reasonably priced items. The New York pizza scene is reaching its saturation point which means people must come up with new spins on this quintessential food. Props to Giulio taking a stab with La Montanara. I can only hope it's as successful as Forcella.

A Snapshot: Pizza In Japan

Pizza and Japan. The two don't go hand in hand. But during a week-long trip there, I was impressed with the growing pizza scene. It's not surprising. In general, a strong emphasis is placed on high quality food and ingredients in Japan. And while I didn't come across any eel or sushi pies, here are some snapshots of pizza scenes I encountered throughout my trip. Reviews are forthcoming.

Maxwell's: Authentic NY Style Pizza In Park City, Utah

THE BACK STORY: As I mentioned last week, I recently spent a week in Park City where I had the opportunity to check out two pizza places: Davanza's (690 Park Avenue) and Maxwell's (1456 New Park Blvd). I'd heard Maxwell's was the better of the two and after a disappointing experience at Davanza's, I was hoping for a quality pie at Maxwell's.

The place is located in what appears to be a bar in an outdoor strip mall. It was empty on Friday at lunchtime when I popped in for two slices. It is decorated with some great sports memorabilia, and seemed like a fun place to check out a sporting event in the area.

The menu -- which boasts "New York Style Thin Crust" pies -- is something I was weary of. So many places outside of New York claim to serve some sort of New York pizza and they rarely live up to that claim. Maxwell's is one of the few that does.

In addition, their pies are named after movies (like the Donnie Brasco -- alfredo sauce, mozzarella, provolone, ricotta, drizzled with balsamic reduction). It's a fun way to bring their pies to life.

Before I get to the pizza, it's worth noting that when you step outside of Maxwell's, the view is amazing. Perhaps one of the most scenic pizza places I've visited. Although snow was sparse when I was there, you can't beat these mountain views.

I DREAM OF... Maxwell's regular cheese slice. It would rank among the better slice joints in New York. The slice I had was flavorful, a little oily, with perfect combination of sauce and cheese. Nothing fancy. But just what you'd expect from a shop in the city. It reminded me of home, which says a lot when you're 2,000 miles across the country.

Cheese

Untouchables

Banana Peppers, Red Bell Peppers, Jalapeno Peppers

No Need To Visit Davanza's in Park City, Utah

THE BACK STORY: I recently spent a week in Park City, Utah during what happened to be the least snowy January they've ever experienced. Less skiing meant more pizza. Research indicated that there were two places worth checking out: Davanza's (690 Park Avenue) and Maxwell's (1456 New Park Blvd). Davanza's is located in downtown Park City, just off Main Street -- so pretty accessible. Unfortunately, it's not worth the trip.

Although the place is cleverly designed with beer bottles, not much else stands out. According to their website, they "feature pizzas, tacos, burgers and more" -- a sign of what to expect as far as the quality of each. When I asked the folks at the front desk of the hotel I was staying about which place was better, they showed a clear preference for Maxwell's. Davanza's, they said, was gross.

I DREAM OF... Living in a place decorated by beer cans. The atmosphere overshadowed the pizza itself. I preferred the cheese pizza over pies with topping, but it was worse that your average corner slice shop in NYC.

Cheese

 

B-B-Q Chicken
BBQ sauce, BBQ chicken, red onion, cilantro

House Special
Sausage, olives, bell peppers, mushrooms, onions