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Bella Via

Ed Levine Post a comment

Salvatore Pollito is a pie man, no two ways about it. Ten years ago he opened a solid slice joint in Queens. Then, when he felt he had mastered the art of the slice, he decided to tackle coal-fired, brick-oven pizza, inspired by his many ttips to Totonno's and Patsy's. He has done that successfully at Bella Via, which, with its brick walls and big windows, is one of the more cheerful pizzerias I have come across. Pollito had a local guy build the oven at Bella Via, and tucked it into the back of the place in full... More

Coal-Oven Pizzerias in New York City

Adam Kuban 8 comments

Adam, Any idea just how many pizza ovens in NYC are heated with coal? Mahalo, E.J.F. Dear E.J.F., I know you've emailed a couple times about this, and my apologies for the delayed response—things have been busy at the Slice–Serious Eats office. Anyway, off the top of my head, here are all the ones I can think of. Readers, if I've forgotten any, do let me know in the comments. Hasta la pizza, Adam... More

Daily News Pizza Roundup

Adam Kuban 3 comments

This is another week-old one that we neglected to post about during our renovation. The Daily News did a roundup of New York City's best pizzerias last week. As we told Eater, the new foodblog from the folks who brought you Curbed: A nice roundup, I think. A lot of it is old hat to me, but there were some nice surprises in there, particularly a couple Brooklyn places (Graziella's, Laura's) that have been lurking one or two neighborhoods over from Slice HQ.Irene Sax knows her stuff, and I agree with most of her assessments, although I don't know why... More

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