It's nice to see a new place opening that isn't serving Neapolitan pies. There is already an outpost in Park Slope.
Monday, April 30, 2012
Pizza News: South Brooklyn Pizza To Open E. Village Restaurant
South Brooklyn Pizza (122 1st Avenue) will be opening a sit-down restaurant in the back of its East Village slice joint this summer. Construction is underway and the restaurant will be accessed through a different entrance next to the current location.
It's nice to see a new place opening that isn't serving Neapolitan pies. There is already an outpost in Park Slope.
It's nice to see a new place opening that isn't serving Neapolitan pies. There is already an outpost in Park Slope.
Monday, April 16, 2012
Seirinkan: Simple Pies At Tokyo's Funkiest Pizza Place
When I told friends I'd be spending my spring break in Japan, one of the most common questions was whether or not I was going to try any pizza there (answer: of course). I was only going to be there for a couple of days -- mostly in Tokyo -- and knew I would have to develop a strategic plan to hit up the city's best spots. I did some online searches, e-mailed with some Japanese food writers, read a bunch of blogs, and ultimately came up with a shortlist of potential places to visit. The number one spot on my list? Seirinkan (Kami-Meguro 2-6-4) in the Naka-Meguro neighborhood.
I visited with two friends on a Wednesday evening shortly before they close at 9:30PM (they even close this early on Friday and Saturday). Even before I stepped inside, I knew there was something special about this place. The architecture was mind-blowing. I felt like I was walking into a Tim Burton film. A spiral staircase connects three floors -- the bottom for the oven and a few counter seats, and the top two for more traditional dining areas. The structure would not pass New York's building inspection. Nevertheless, I can't imagine a cooler setting to be chowing down on a pie.
Seirinkan keeps things simple. Extremely simple. They have two pies: a margherita and a marinara. Each will run you close to $20 depending on the exchange rate. Da Michele in Naples is the only other place I know of which serves only these two types of pies, but in Naples each pie will run you less than $5. Prices aside, the pies at Seirinkan are better than at Da Michelle. The Margherita contains some whole tomatoes which were delicious. The marinara, although not better than the margherita, was one of the best marinara pies I have ever had. The thick and flavorful sauce was accompanied by tomato, garlic, and basil. These added flavors gave the pie some punch.
If you're in Tokyo and you want some pizza, Seirinkan is a must-visit. Good pies and good vibes in what is one of Tokyo's most exciting neighborhoods. Time would only tell if this experience would be topped by any of the city's other places.
I visited with two friends on a Wednesday evening shortly before they close at 9:30PM (they even close this early on Friday and Saturday). Even before I stepped inside, I knew there was something special about this place. The architecture was mind-blowing. I felt like I was walking into a Tim Burton film. A spiral staircase connects three floors -- the bottom for the oven and a few counter seats, and the top two for more traditional dining areas. The structure would not pass New York's building inspection. Nevertheless, I can't imagine a cooler setting to be chowing down on a pie.
Seirinkan keeps things simple. Extremely simple. They have two pies: a margherita and a marinara. Each will run you close to $20 depending on the exchange rate. Da Michele in Naples is the only other place I know of which serves only these two types of pies, but in Naples each pie will run you less than $5. Prices aside, the pies at Seirinkan are better than at Da Michelle. The Margherita contains some whole tomatoes which were delicious. The marinara, although not better than the margherita, was one of the best marinara pies I have ever had. The thick and flavorful sauce was accompanied by tomato, garlic, and basil. These added flavors gave the pie some punch.
If you're in Tokyo and you want some pizza, Seirinkan is a must-visit. Good pies and good vibes in what is one of Tokyo's most exciting neighborhoods. Time would only tell if this experience would be topped by any of the city's other places.
Wednesday, April 11, 2012
Matzah Pizza For Passover W/ Spike Mendelsohn
Making matzah pizza this week? There are still a few days of Passover left. It's time to learn from a pro!
Check out a video of Spike Mendelsohn cooking some matzah pizza at the Sixth and I Historic Synagogue in Washington, DC. Although the video is almost a full hour, the pizza portion runs from 31:00 - 44:30.
Since filming this video a few years back, Mendelsohn has opened We, The Pizza.
Check out a video of Spike Mendelsohn cooking some matzah pizza at the Sixth and I Historic Synagogue in Washington, DC. Although the video is almost a full hour, the pizza portion runs from 31:00 - 44:30.
Since filming this video a few years back, Mendelsohn has opened We, The Pizza.
Sunday, April 8, 2012
NYC Pizza Run In Every Day with Rachael Ray
Proud that The NYC Pizza Run was recently featured in Every Day with Rachael Ray! The piece only appeared in print. If you missed it, you can check it out here:
Tuesday, April 3, 2012
Osteria: Pies Shine At Popular Philly Italian Restaurant
I've had quite the range of experiences when it comes to pizza in Philadelphia. I loved Stephen Starr's Pizzeria Stella back in 2010 but was disappointed with the classic pies at Tacconelli's last year. One place that had been on my radar for quite some time is Osteria (640 North Broad Street). The kitchen is manned by James Beard award-winning chef Jeff Michaud and although it's not exclusively a pizzeria, about ten pies appear on the menu nightly.
On a weekend in late February, I swung by with a group of friends and we ordered four pies. Although none of them outshined the restaurant's pasta dishes, they served as a nice complement to the heavier entrees. The pies are approximately 12 inches in diameter -- similar to a Neapolitan pie -- but they feature a crunchier and crispier crust. They're meat heavy (only two vegetarian pies) and contain ingredients that you might not normally find on pizza -- duck confit, scallop, and octopus. We were not feeling particularly adventurous. The price range is $15-$22, which means that a four-pie dinner could creep up near $100 after tax and tip. A bit pricey, especially for Philadelphia.
The standout pie in my mind was the Lombarda which features a baked egg (similar, but not quite as good as the Tartufo at Stella). The tomatoes on the Amatriciana were flavorful and were accompanied by chili flakes which gave them an extra kick. The Parma was heavy on prosciutto and light on arugula, as it should be. The traditional Margherita pizza was just that -- traditional (aka: standard, average). It's best to go for a more exotic pie while it's in front of you.
Even though the restaurant is approaching its five year anniversary, it's still the place to be on a Saturday evening in Philadelphia. More bars and restaurants are opening in the surrounding Fairmont neighborhood, and it wouldn't be surprising if Osteria remains an "it" destination for years to come. As their pizzas rotate seasonally, it gives everyone -- including myself -- a reason to return the next time I'm in town.
On a weekend in late February, I swung by with a group of friends and we ordered four pies. Although none of them outshined the restaurant's pasta dishes, they served as a nice complement to the heavier entrees. The pies are approximately 12 inches in diameter -- similar to a Neapolitan pie -- but they feature a crunchier and crispier crust. They're meat heavy (only two vegetarian pies) and contain ingredients that you might not normally find on pizza -- duck confit, scallop, and octopus. We were not feeling particularly adventurous. The price range is $15-$22, which means that a four-pie dinner could creep up near $100 after tax and tip. A bit pricey, especially for Philadelphia.
The standout pie in my mind was the Lombarda which features a baked egg (similar, but not quite as good as the Tartufo at Stella). The tomatoes on the Amatriciana were flavorful and were accompanied by chili flakes which gave them an extra kick. The Parma was heavy on prosciutto and light on arugula, as it should be. The traditional Margherita pizza was just that -- traditional (aka: standard, average). It's best to go for a more exotic pie while it's in front of you.
lombarda
baked egg, bitto cheese, mozzarella, and cotechino sausage
le pizza tradizionale margherita
tomato, basil, and mozzarella
parma
mozzarella, fontina, arugula, and prosciutto di parma
amatriciana
guanciale, tomato, pecorino and chili flake
Even though the restaurant is approaching its five year anniversary, it's still the place to be on a Saturday evening in Philadelphia. More bars and restaurants are opening in the surrounding Fairmont neighborhood, and it wouldn't be surprising if Osteria remains an "it" destination for years to come. As their pizzas rotate seasonally, it gives everyone -- including myself -- a reason to return the next time I'm in town.
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