Entries tagged with 'Chelsea'
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Co. Company's Meatball Pizza One of Sam Sifton's Faves
[Photograph: Adam Kuban] Recently appointed New York Times restaurant critic Sam Sifton today unleashes the 11 best bites he has sampled so far in his new capacity at the paper. Co. Company makes the list: The Meatball Pizza at Co.: Jim Lahey's much debated Chelsea pizzeria is devoted almost to a fault to the excellence of its dough, as Frank Bruni sagely pointed out in his one-star review of the restaurant in the spring. But in recent months, Mr. Lahey's been dialing in his toppings and the use of his insanely hot oven; he's now putting out pies that...Co. Company Now Using Wood
[Photographs: log wagon, jurek d.; Jim Lahey, Adam Kuban] I just learned from Ed Levine here that Co. Company has made the move from gas-oven cooking (with some wood for accent) to all wood-fired cooking. Co. Company 230 Ninth Avenue, New York NY 10001 (at 24th; map) 212-243-1105; co-pane.com...Openings: Artichoke Basille's West Side and New Grimaldi-Helmed Operation
The Eater NY has a couple good pieces of intel today. First, that Artichoke Basille's will open a West Side operation in the old Red Rock West Saloon space on Tenth Avenue and 17th Street. It'll be a sit-down restaurant, which is a little scary, seeing as how the original location on 14th Street near First is notorious for service—and that's take-out only. Second, that Patsy Grimaldi is looking to open a new coal-oven place to be called Juliana's. The Eater item doesn't mention where Grimaldi might open, only that he's looking for a space....Two's a Trend: Chowhounders Sink Teeth into Co. Company
Two threads have been started in the last 30 hours on Chowhound dissing Co. Company. Co. Pizza—Too Tarte: "These pizzas are more like gallettes or, at the risk of further pissing off Lahey, pissaladieres." Co. Not So Hot (Longish): "The pizza was strictly ordinary.... The previous week I had a way better pizza, handmade with the freshest ingredients, with exquisite personal service by the owner and his family in, of all places, Germany."...Co. Company's Jim Lahey Responds to 'New York Times' One-Star Review
Co. Company's Jim Lahey (above) is not happy about his one-star review in the New York Times. He tells the New York Observer: "We've been open only 90 days," he said. "We have not had a chance to even breathe in 90 days. What the fuck are we being reviewed by the New York Times for, you know, 90 days into being open? It makes no sense."If I knew we were going to be under the microscope, I would have possibly treated the opening of the restaurant a lot differently," he continued. "I didn't open this restaurant to get...New York Times' Frank Bruni on Co. Company
The paper's restaurant critic gives one star to Jim Lahey's Co. Company pizzeria. He mostly likes it but has some criticism that's fairly accurate: But he could indeed improve upon his pizzas somewhat. Although the best of them are outstanding and all pack the pleasures of a serious crust with serious blisters—Mr. Lahey uses an oven that generates heat in excess of 900 degrees—he hasn’t yet nailed the toppings. It’s as if he’s too focused on, and maybe too confident about, what lies beneath. A pizzaiolo-come-lately, he needs to sweat the cheese and the rest of it a little...The 'New Yorker' on Co. Company
While everyone else is talking about the four new pizzerias that opened in the last ten days, the New Yorker looks at Co. Company in this week's issue. For the most part I share writer Lila Byock's take on the pizza there. She loves the Boscaiola pie (mushroom, onion, sausage, chile peppers) and eschews the Santo pie ("what's with all the béchamel?") that many other (wrong-headed) critics and food bloggers have praised. But she sets up a bit of a straw man, creating some sort of schism between two supposed sects of pizza-lovers: There are the ascetics, who demand...Dear Slice: 'Kesté Better Than Co. Company'
Clicking in to the Slice inbox today, we've got ... Adam, Went to Kesté last night and had a very, very satisfying meal. The place was packed, but we were able to get a table for four after less than 30 minutes. It seemed like every Italian-speaking New Yorker was eating there. Anyway, after having gone to Co. twice, most recently on Saturday, I think I can say Kesté is far better—in terms of value, authenticity (though I realize that's not quite what Jim Lahey is after), and taste. Despite being a bona fide pizza fiend, I could not finish...Daily News's Restaurant Girl Reviews Co. Company
Today in the New York Daily News, Danyelle "Restaurant Girl" Freeman reviews Co. I know some of you are getting sick of reading about Co., so had this been another stellar review, I would have skipped the reblog on it. But for all you Co. haters, you have a champion in Freeman: Like all the crusts at Company, it's always perfect.But it's the only thing that's always perfect at Company.Unfortunately, pizza isn't just crust. And it isn't just sauce. And it isn't just toppings. It's the quality of these things and their ratio that make a great pizza. From...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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