[Photograph: Adam Kuban] After not eating there for some time, we decided to hit Co. last night, and had our best Co. meal ever. We shared the radicchio salad -- a wonderfully simple salad of radicchio. sliced mushrooms and silky mozzarella in a balsamic vinaigrette -- and their current special pizza, which they call a "charcuterie pizza": sauerkraut, bechamel, three kinds of cheeses, three kinds of German sausage, and dijon mustard. This pizza was extraordinary -- a cross between the best pizza I've ever had and the best hot dog I've ever had. (Ignore that last reference if it's... More

I love the way Chowhound co-founder Jim Leff describes the pizza at Angelina's Apizza in Waterbury, Connecticut: Quick slice, reheated, totally knocked my socks off. It wasn't just like 1972 pizza (ala Sal's in Mamaroneck), it was like the BEST 1972 pizza. Intense, almost sharp cheesey flavor, unapologetic oregano, crust ends crispy and cylindrical, like great bread sticks. Not thin-crust or gourmet in any way, this is a barebones place, but the pizza was like a time machine. I like the idea of "1972 pizza." Of course, I was about 2 years away from existing at that point. Angelina's Apizza... More

If you're a participant or lurker on Chowhound, you know there are certain restaurants or vendors on the boards there that have attained mythic status and are and talked about over and over. The Arepa Lady, Lotus of Siam, and, yes, Di Fara are just three of many such places. If you've been reading long enough, there's very little new to be said about most of these places. But I thought I'd point out this recent Di Fara thread because Chowhounder "pizzajunkie" seems to have summed up several years' worth of Di Fara wisdom in just 101 words: Okay, so... More

You know, I love Eater. In its Board Wrap post today, the site points out with one swift sentence the madness of trying to say anything negative about Di Fara on Chowhound: "The Only Way to Pan Di Fara on Chowhound: Blame Yourself" The title of the actual thread: "Was my DiFara's dissapointment my fault?!?" Clip: The tip sagged, the cheese slid off into a goopy mess and my friend's meatball slice completely fell across into shambles. But, was it our fault because we did not allow the slices to cool completely after they came fresh out the oven? Ah,... More