Posted by Adam Kuban, September 10, 2009 at 12:30 PM
The sign is up at the East Village Motorino location (formerly Una Pizza Napoletana). [Photograph: Paulie Gee]
The New York Post's Carla Spartos rounds up a number of pizzerias in the city that are slated to open soon (or soonish). If you've been reading Slice regularly, you'll recognize many of the names (Pulino's Bar and Pizzeria, Grimaldi's Manhattan, Motorino East Village, and Lucali II), but there are some new (to me) venues on the list: No. 28 Pizza Romano, a Roman-style branch of Greenwich Village's Neapolitan-styled No. 28; and a West Side branch of grilled-pizza outpost Accademia di Vino.
I feel both melancholy and extremely excited about the widespread changes in the pizza landscape in NY. Perhaps the most interesting note is this tidbit:
"Roman-style pizza is the specialty of Numero 28 Pizza Romano, a satellite of the Carmine Street pizzeria Numero 28. Opening in SoHo in early October, it will serve pizza al taglio — squarish slices with a thickness somewhere between thin and Sicilian pies."
I had some pizza al taglio in Rome and it was fanatic. Tasted like pizza, ate like a sandwich. I wonder if they will fold the rectangular cuts in half after heating as they do in Rome...
@Steelecity: Couldn't you/me as a customer fold the slices in half after heating? The way we already do with NYC-style slices? Or is there more to the process than I'm grasping? I've done the sandwich-type fold at Farinella in Tribeca.
Nice that they included the obligatory mention of Slice. I'm still trying to wrap my head around why Lucali's second location is going to be right down the street from the only really good pizza in park slope/greenwood heights/whatever. It's not like they would have had competition if they opened anywhere in park slope proper (unless they were close to flatbush). I know how my wallet is going to vote on that one.
They aren't wasting any time getting UPN updated. I guess they only had to do cosmetic work so I shouldn't be surprised.
@Adam: I'm sometimes lazy but usually not to the point of refusing to fold my own pizza, ha! In Rome, however, they folded after heating but before before giving it to you for two reasons that I could discern: (1) to make it more portable (as it is sold very much as a snack on the go) and (2) to keep the cheesy innards warm throughout its travels until ultimate consumption. Here is a shot of a "slice" I got near the Trevi Fountain. As you can see, they provided me with a nice little paper carrying case to keep my fingers clean as I ate.
don't people check spelling before the name their businesses???
i know both those places BUT
it should be No. 28 pizza romana with an " a " not an " o " at the end
AND
it's supposed to be Accademia del vino
it's like saying "you rides bikes"
gianluca
pizzaandcoffee.com
OFF to italy tomorrow for the month
take care to all of you
peace
fuk u 2 momo That's a great spot. There are six little joints in a row. Am mac and cheese place, a Thai place, a very cool little bar and I forget what else. And I discovered this place a block away on 11th St. Very cool and old school:
That whole little 12th St. strip was buzzin' big time at 10pm on a Wednesday night. That may be the coolest 30 yards of real estate in the entire city. Although he may not be hip, Mr. Palombino is a very wise man.
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9 Comments:
I feel both melancholy and extremely excited about the widespread changes in the pizza landscape in NY. Perhaps the most interesting note is this tidbit:
"Roman-style pizza is the specialty of Numero 28 Pizza Romano, a satellite of the Carmine Street pizzeria Numero 28. Opening in SoHo in early October, it will serve pizza al taglio — squarish slices with a thickness somewhere between thin and Sicilian pies."
I had some pizza al taglio in Rome and it was fanatic. Tasted like pizza, ate like a sandwich. I wonder if they will fold the rectangular cuts in half after heating as they do in Rome...
steelecity at 1:48PM on 09/10/09
@Steelecity: Couldn't you/me as a customer fold the slices in half after heating? The way we already do with NYC-style slices? Or is there more to the process than I'm grasping? I've done the sandwich-type fold at Farinella in Tribeca.
Adam Kuban at 1:58PM on 09/10/09
Nice that they included the obligatory mention of Slice. I'm still trying to wrap my head around why Lucali's second location is going to be right down the street from the only really good pizza in park slope/greenwood heights/whatever. It's not like they would have had competition if they opened anywhere in park slope proper (unless they were close to flatbush). I know how my wallet is going to vote on that one.
They aren't wasting any time getting UPN updated. I guess they only had to do cosmetic work so I shouldn't be surprised.
sloppy at 2:43PM on 09/10/09
@Adam: I'm sometimes lazy but usually not to the point of refusing to fold my own pizza, ha! In Rome, however, they folded after heating but before before giving it to you for two reasons that I could discern: (1) to make it more portable (as it is sold very much as a snack on the go) and (2) to keep the cheesy innards warm throughout its travels until ultimate consumption. Here is a shot of a "slice" I got near the Trevi Fountain. As you can see, they provided me with a nice little paper carrying case to keep my fingers clean as I ate.
http://www.flickr.com/photos/steelecity/3119368074/in/set-72157611333564737/
steelecity at 4:27PM on 09/10/09
don't people check spelling before the name their businesses???
i know both those places BUT
it should be No. 28 pizza romana with an " a " not an " o " at the end
AND
it's supposed to be Accademia del vino
it's like saying "you rides bikes"
gianluca
pizzaandcoffee.com
OFF to italy tomorrow for the month
take care to all of you
peace
nextgospel at 6:37PM on 09/10/09
Looking forward to Motorino on 12th. The W-burg location is down the street from my apt. , but I'm on E 12th St a lot bc of the gf. Love their pizza.
momo fuk u at 1:43AM on 09/11/09
fuk u 2 momo That's a great spot. There are six little joints in a row. Am mac and cheese place, a Thai place, a very cool little bar and I forget what else. And I discovered this place a block away on 11th St. Very cool and old school:
http://www.venierospastry.com/
That whole little 12th St. strip was buzzin' big time at 10pm on a Wednesday night. That may be the coolest 30 yards of real estate in the entire city. Although he may not be hip, Mr. Palombino is a very wise man.
Ciao,
Paulie Gee
pauliegee at 8:08AM on 09/11/09
k
captpizza at 12:44PM on 09/11/09
@ Paulie: good call on Veniero's. They've been my favorite pastry shop in NY since I first moved up. I recommend the lobster tails... mmm...
steelecity at 2:52PM on 09/11/09