March 4, 2012 - March 10, 2012
The KettlePizza insert does indeed add some juice to Weber-grill pizza-cooking—once you get the coal temperature and stone temperature up to snuff. And doing that takes a boatload of fuel and a lot of attention.
I had low expectations in visiting Grimaldi's new location at 1 Front Street, just up the street from the original spot at 19 Old Fulton. The place has been in the news as of late more for tax and landlord drama than for its product. And, I gotta say, it's often served me some underdone, soggy pies. I figured that in moving to a new space, Grimaldi's would give me more of the same—minus the quirky, cramped Brooklyn charm of the original.
If you were at the Midtown Famous Famiglia (yeah the "famous real New York pizzeria" where Trump took Palin) last night, then it very well could have snatched a slice.
Whether it's their new agey, holistic approach to restaurant design, or the giant dragon's head mounted on the front of their pizza oven, Source restaurant offers some twists to the traditional pizza experience. Their off-kilter approach leads to some misses when it comes to the actual pies, but their food also has its redeeming qualities.
Tony Muia, of A Slice of Brooklyn pizza tours, is starring in a new show on The Travel Channel that premieres tonight at 10pm. The show will follow Tony and his "consiglieri" (pictured above) as they highlight the food and history of their neighborhood and defend their turf against the threat of larger tour companies.
Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately. [Photograph: Paige Brocious] Admittedly, I have a soft spot for Penguin Pizza, which is just a five minute walk from my apartment. Maybe it's the impressive bottled beer selection, or their 15 cent Monday wing night special, or maybe it's just the trusty neighborhood-joint-feel it gives me. Penguin is known for their unique topping combinations, like duck confit and red onion, or the current St. Patty's special with corned beef and cabbage. However, on a...
A Tony's Pizza Napoletana pedigree pie may soon be in Brooklyn. [Photograph: L.A. Pizza Maven] News comes from the San Francisco Chronicle that Brooklyn will be getting a new pizza place featuring Sicilian-style pies, pasta, and a pronounced cocktail program. The San Francisco dream team that is relocating East to realize the project consists of Elizabeth Falkner, who recently closed Citizen Cake and Orson, Bourbon & Branch bartender Darren Crawford, and Tony's Pizza Napoletana partner and operations director, Nancy Puglisi. Tony Gemignani will also be involved as a consultant....
When visiting Stoughton's Town Spa last week to check out their bar pies, I snapped a shot of this fantastic PIZZA welcome mat! The mustachioed pie-man and pizza flanked lettering really makes this mat a standout.
Workers on Manhattan's West Side: are you suffering from Midtown-food-choice blues? Wanna sit (not-stand), eat pizza civilized-like, and not pay a fortune for it? Do you think, like I do, that we should pay more attention to things founded in the '80's? If you answered yes to any of the above, then head to Lazzara's.
You'd think that working right in the heart of Little Italy, great pizza options would abound by the Serious Eats office. Sal's is one of the two slice options in the neighborhood. And while it may not be the greatest, there are some tricks to make it pretty good.
Mozzeria is a great spot for Neapolitan pizzas, both traditional and imaginative. They do everything right by using the best oven, wood, and ingredients. But what sets them apart is that the owners and many of the craftspeople and waitstaff involved in building and running the place are Deaf.
Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately. [Photographs: Kelly Bone] I have a secret. I love kosher pizza. It almost always means a thick doughy pizza-parlor crust with a crispy, stiff underside, and drowning in toppings. When I seek such a slice in Los Angeles, Nagila Pizza reins supreme. Famous for their mushroom and cheese stuffed crust, it's the more subtle—yet still innovative—Buffalo ($4.35) slice that draws me in. The generous slice is smothered in mozzarella and feta with rings of tomato,...
Feast your eyes on this bounty! This My Pie Monday finds us 15 pies strong. First, a warm welcome to newcomers tucra, Nico S, meatballs&milkshakes, redwgn67, and Steve Viterali! There's a hint of spring in the air this go-around and not just with the new growth in Slice'rs. Amusebouche1's asparagus and arugula topped pie and BiereBeer's homegrown arugula pizza get into the season topping-wise, and the spicy pies from Olsonmatt and Imwalkin seems like one way to get things warming up. But some of you are just plain frisky—ahem TXCraig1 and dhorst—both make some pretty good dmcavanagh references. Jimmyg explores some new techniques to an old favorite. Norma427 may be showing some signs of cabin fever with her wacky-shaped fried and baked pie or maybe Girl Loves Pizza with this week's sandwich-inspired pizza. And what says spring more than a the fecundity of wild yeast, which will now have a starring role in effanzo_mane's pies.
When it comes to reheating slices we know all the tricks. But who says a slice of leftover pizza needs a lot of special treatment? Are you down with the cold slice?