Slice'r John Wozniak organized the crawl, his idea was to show that there exist great local gems often overlooked by folks keen to hit up the old tried-and-true and/or hyped places. [Raises hand ... Guilty!] The crawl had welcoming touches, like this little sign, or the wine and aged cheese (I believe it was a grana padano) brought along by Louis Coluccio Jr. (D. Colucchio & Sons). John also came prepared with local history facts that he rattled off as we walked through Ditmas Park's Victorian-lined streets—and later with a trivia game during after-crawl drinks.
Lo Duca: the gang's all here
We started with the sfincione
You already know sfincione, thanks to Scott Wiener. And you even know how to make it. Lo Duca made a special sfincione just for this crawl. It was one of the hits of the day, with its rich anchovy flavor and the little chunks of caciocavallo cheese. OK, well, there were some naysayers on the caciocavallo. Since it doesn't melt, it makes for a chewy experience rather than creamy, but to me it was welcome change.
Bottom left photo: John Wozniak
A regular slice at Lo Duca
This tour was strictly square pies, but in case you're wondering what a regular slice is like at Lo Duca, here you go. This was shot by John Wozniak, who reviewed it on Slice and said: "There is no myth involved here—just cheap, good slices on the quick with no pretension.... The crust has that quintessential NYC-style chew. These thin-crust slices are firm enough to be foldable but still have a little flop to them."
Photo: John Wozniak
The grandma went fast
Yes, the place has been here and has the attitude to prove it—cheekily denying our group of 9 a table in the back dining room even though the place was empty. Oh well, we made do, and made quick work of the grandma here.