Lombardi's on Mott
Adrienne's Pizza Bar
And for a plain ole regular cheese slice, the pizza shop on Dyckman between Nagle and Post has always been ole reliable for me then again...that's where I grew up.
At Di Fara you need to be there at 5 for a pie you want to eat 8.
It's not traditional in the NY sense of the word, but a few weeks back I found myself craving Two Boots. We used to get it delivered from the Avenue A location to a crappy bar whose name escapes me, and I can still taste it.
My wife makes an awesome pizza crust- I need to bug her about getting some going soon.
[3] might the dive have been The Edge on 3rd St. ?
I had friends who lived upstairs, but we also used to get Two Boots delivered to the bar. Haven't had it in years, but maybe next time I'm downtown.
My rule of thumb, when trying out a new place, is to order something simple first. If they can get the basics right, then they probably have better stuff on top of it. I'm gonna try out each of those places and order a simple plain slice first; if that passes muster then I'll really test them on the next slice.
[3] We shot a scene for the pilot episode of the new Electric Company there almost two years ago, when the video store next door was about to close up (I think it's gone now, but have to check). They served us for lunch... not one of their better days, I'm afraid. The crust was like a dusty rubber cracker, and the cheese was blotchy. I'd heard good things about Two Boots so I was kinda mad, but oh-well.
Man, that looks good. I do miss NY pizza.
Providence sort of invented grilled pizza (the chef at Al Forno developed it by a kind of mistake after a conversation with a Milanese chef). I sometimes make it myself, but it's a lot of trouble. And anyways, sometimes you just want the kind of garlicky, cheesy, oregano-redolent slice that you fold in half. One place kind of comes close (Fellini's on Wickenden St., in case it ever comes up in conversation), but the crust is too delicate. Not the real thing.
[7] Whassup, Sliced!! Good seeing ya. Yeah, I was pissed because we had a long shoot that day, I almost mercked some Euro-trash that blew our lockup and got in my face about it, then missed out on dinner because I had to guard the trucks. A little thing like bad pizza from a supposedly good place ,exacerbated by other little things almost morphed into a big problem,but then I helped a little ol' lady cross the street which impressed the whole crew and upped my street cred a notch... bad pizza, big deal >;)
we have Sliced AND knuckles on the same thread! just like old times! : )
vockins - you still playing drums, man?!
[8] RI - my pizza joint here in Atl is called "Fellini's"! i love it. the salads are consistently excellent, too. and they've got my Barq's Root Beer, which is a dealbreaker for where i go eat. Chyll understands that!!!
That's is some good looking pizza. Now I just have to talk my wife into getting pizza for dinner . . .
[12] I think its Albaladejo, but what do I know? When was he called up, anyway - might not have been more than 10 days ago, in which case its probably Robertson.
[13] i didn't think the pizza pictured above looked good, but it hasn't stopped me from craving slices. i'm getting together w/ a coupla old music buddies from college in a coupla hours and it looks like we're headed to Fellini's Pizza for dinner! : )
i'd rather just DFA Tomko, but yeah, it might be Albie, since we can always bring him back in 10 days. i imagine we'll know something as soon as Pete Abe does...
When I was in university--as an upstate kid surrounded by more worldly downstate and city types--I made teh mistake of suggesting that we should order some Zah (or Za, as folks whence I hail spell it). I was mocked mercilessly by those downstate types and infored that my use of Za(h) was surely a ruralism.
It is rewarding to see a city kid like Alex use the term; I am vindicated, albeit many, many years later.
Oh, and for the record, I am a total pizza snob. NY pizza rules over Chicago style (which, though tasty, is hardly pizza in my recognition). But these days I rarely order out since I make a mean pie myself. But frankly, once you have had real Italian pizza (I prefer Roman style to the more famous Neapolitan, but it's all good), you can never go back.
[18] Grilled pizza: I've not only had it, I've made it.
Italian pizza is fine, but the American pizza just can't compare when it comes to balance of sauce, spices, and cheese. American pizza, even the finest NY style is crust with stuff on it. Italian pizza is a sublime melange of ingredients in perfect harmony.
[19] That's what I asked! Have you ever grilled pizza? (Not: have you ever had grilled pizza!)
I think NY pizza is superior in certain ways. First, the crust has a chewy doughiness that's sui generis. There's nothing wrong with a sicilian or romano crust, but it's not unlike other baked dough. Second, the aesthetic experience of the herby, stringy cheese is beyond mere taste. It makes my mouth water just thinking about it.
Mmmmm.
Well, I'm a gourmand, not a gourmet, so maybe that explains our different views here.
[20] Making it on the grill is tough, especially when you are (like me) a grill snob: no gas, only natural wood lump charcoal. It's a bit harder to control temperature, and I find that the crust tends to burn on the bottom before the top is finished. best to use pre-warmed sauce and cheese that will melt quickly, and minimal or precooked topics. Or, go with a white or marinara pizza, so you don't have to deal with cheese on the grill.
The wood charcoal gives the crust a wonderful texture and flavor.
Reminiscent of wood-fired Italian pizza, which is better in every way. ; )
[21] The crust burning before the cheese melts is definitely the hardest part. Fontina is my best solution so far.
Of course, you use topics instead of topping, so that may make it trickier still. Or easier, not sure. Maybe tonight I'll throw on a few topoi.
First time poster here (hi!), and I have to say that this post is cruel and unusual punishment for someone living in VA. I haven't had pizza in ages because what they make here is just random bread and cheese masquerading as pizza. Sigh.
The pizza is probably the only thing I miss about Manhattan...
Lombardi's on Mott
Adrienne's Pizza Bar
And for a plain ole regular cheese slice, the pizza shop on Dyckman between Nagle and Post has always been ole reliable for me then again...that's where I grew up.
At Di Fara you need to be there at 5 for a pie you want to eat 8.
It's not traditional in the NY sense of the word, but a few weeks back I found myself craving Two Boots. We used to get it delivered from the Avenue A location to a crappy bar whose name escapes me, and I can still taste it.
My wife makes an awesome pizza crust- I need to bug her about getting some going soon.
I live a block from Lucali's . WHO IS THE MACK?
[3] might the dive have been The Edge on 3rd St. ?
I had friends who lived upstairs, but we also used to get Two Boots delivered to the bar. Haven't had it in years, but maybe next time I'm downtown.
My rule of thumb, when trying out a new place, is to order something simple first. If they can get the basics right, then they probably have better stuff on top of it. I'm gonna try out each of those places and order a simple plain slice first; if that passes muster then I'll really test them on the next slice.
[3] We shot a scene for the pilot episode of the new Electric Company there almost two years ago, when the video store next door was about to close up (I think it's gone now, but have to check). They served us for lunch... not one of their better days, I'm afraid. The crust was like a dusty rubber cracker, and the cheese was blotchy. I'd heard good things about Two Boots so I was kinda mad, but oh-well.
[6] What's up, Chyll?!
Sounds like Two Boots served ya two boots with cheese. Damn shame. Nothing bums like a bad slice from a joint with a good rep.
Man, that looks good. I do miss NY pizza.
Providence sort of invented grilled pizza (the chef at Al Forno developed it by a kind of mistake after a conversation with a Milanese chef). I sometimes make it myself, but it's a lot of trouble. And anyways, sometimes you just want the kind of garlicky, cheesy, oregano-redolent slice that you fold in half. One place kind of comes close (Fellini's on Wickenden St., in case it ever comes up in conversation), but the crust is too delicate. Not the real thing.
[7] Whassup, Sliced!! Good seeing ya. Yeah, I was pissed because we had a long shoot that day, I almost mercked some Euro-trash that blew our lockup and got in my face about it, then missed out on dinner because I had to guard the trucks. A little thing like bad pizza from a supposedly good place ,exacerbated by other little things almost morphed into a big problem,but then I helped a little ol' lady cross the street which impressed the whole crew and upped my street cred a notch... bad pizza, big deal >;)
NEVER too much pizza talk!
we have Sliced AND knuckles on the same thread! just like old times! : )
vockins - you still playing drums, man?!
[8] RI - my pizza joint here in Atl is called "Fellini's"! i love it. the salads are consistently excellent, too. and they've got my Barq's Root Beer, which is a dealbreaker for where i go eat. Chyll understands that!!!
[10] indeed!
What's the word on who's getting the ax to make room for Melancon?
That's is some good looking pizza. Now I just have to talk my wife into getting pizza for dinner . . .
[12] I think its Albaladejo, but what do I know? When was he called up, anyway - might not have been more than 10 days ago, in which case its probably Robertson.
[13] i didn't think the pizza pictured above looked good, but it hasn't stopped me from craving slices. i'm getting together w/ a coupla old music buddies from college in a coupla hours and it looks like we're headed to Fellini's Pizza for dinner! : )
i'd rather just DFA Tomko, but yeah, it might be Albie, since we can always bring him back in 10 days. i imagine we'll know something as soon as Pete Abe does...
When I was in university--as an upstate kid surrounded by more worldly downstate and city types--I made teh mistake of suggesting that we should order some Zah (or Za, as folks whence I hail spell it). I was mocked mercilessly by those downstate types and infored that my use of Za(h) was surely a ruralism.
It is rewarding to see a city kid like Alex use the term; I am vindicated, albeit many, many years later.
[13][14] The team need not wait 10 days to demote Albie; the 10-day rule applies only to players being recalled.
Oh, and for the record, I am a total pizza snob. NY pizza rules over Chicago style (which, though tasty, is hardly pizza in my recognition). But these days I rarely order out since I make a mean pie myself. But frankly, once you have had real Italian pizza (I prefer Roman style to the more famous Neapolitan, but it's all good), you can never go back.
[17] Disagree -- Italian pizza is great, but NY pizza is also perfect in its own way.
So, have you ever grilled pizza?
[18] Grilled pizza: I've not only had it, I've made it.
Italian pizza is fine, but the American pizza just can't compare when it comes to balance of sauce, spices, and cheese. American pizza, even the finest NY style is crust with stuff on it. Italian pizza is a sublime melange of ingredients in perfect harmony.
[19] That's what I asked! Have you ever grilled pizza? (Not: have you ever had grilled pizza!)
I think NY pizza is superior in certain ways. First, the crust has a chewy doughiness that's sui generis. There's nothing wrong with a sicilian or romano crust, but it's not unlike other baked dough. Second, the aesthetic experience of the herby, stringy cheese is beyond mere taste. It makes my mouth water just thinking about it.
Mmmmm.
Well, I'm a gourmand, not a gourmet, so maybe that explains our different views here.
[20] Making it on the grill is tough, especially when you are (like me) a grill snob: no gas, only natural wood lump charcoal. It's a bit harder to control temperature, and I find that the crust tends to burn on the bottom before the top is finished. best to use pre-warmed sauce and cheese that will melt quickly, and minimal or precooked topics. Or, go with a white or marinara pizza, so you don't have to deal with cheese on the grill.
The wood charcoal gives the crust a wonderful texture and flavor.
Reminiscent of wood-fired Italian pizza, which is better in every way. ; )
We were due for ano-zah pizza pie article!
And I still like pie!
: )
[21] The crust burning before the cheese melts is definitely the hardest part. Fontina is my best solution so far.
Of course, you use topics instead of topping, so that may make it trickier still. Or easier, not sure. Maybe tonight I'll throw on a few topoi.
[23] Grrr...I'm bad enough at typing. Trying to type blog posts and a manuscript at the same time...not wise.
This thread is making me cry..would gladly pay you Tuesday for a real NY slice today!
BY FAR what I miss most about NYC is the pizza, and it HAS to be from Brooklyn!!
First time poster here (hi!), and I have to say that this post is cruel and unusual punishment for someone living in VA. I haven't had pizza in ages because what they make here is just random bread and cheese masquerading as pizza. Sigh.
The local pizza place owes Alex a commission for the two slices I bought tonight.