Entries tagged with 'Co.'
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Jim Lahey Pontificates on Pizza
[Photograph: Adam Kuban] Noted no-knead breadman and Co. Company founder Jim Lahey discourses on pizza as he sees it (even lapsing into the third person) on The Atlantic Food Channel: I sought to open Co., to create this organic place. What I mean is, I don't ask my kitchen staff to manipulate ingredients to fit some pre-exisiting ideal of how a pizza should look. We don't place each piece of cheese perfectly on a pie--where it lands, it lands. Our menu tells guests: "Our Pies are Not Always Round." It's a joke but it isn't. People expect pies to...Chowhounder Has 'Best Pizza Ever!' at Co. Company
[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...Fake Restaurant Girl Interviews Jim Lahey
First some backstory here, in case you don't follow the ins and outs of the NYC food media scene. A few months ago, it appeared that New York Daily News food critic Danyelle "Restaurant Girl" Freeman had started tweeting. Then it came out that someone was faking it. Then the faker revealed himself to be Adam Robb of The Life Vicarious. (That's a sample of his handiwork above.) Lawyers were eventually called in, but through it all, Robb has continued his parody tweets (now with disclaimer!) along with a blog written by Fake Restaurant Girl called The Gourmet Glossary....'Grub Street' Does Crowd Check on Crop of Recent Pizzeria Newbies
Grub Street checks in on the recent gaggle of new pizzerias to see which is busiest (and presumably best—or at least most hyped) on a Friday night between 8 and 9 p.m. From least- to most-crowded: Tonda, Veloce, Pizza Mezzaluna, Spunto, Kesté, San Marzano, and Co. Company....Alan Richman Names Top 25 Pizzas in the U.S.
Chicago Upstart Great Lake Has Country's Best Pizza Alan Richman (left) and Lucali proprietor-pizzaiolo Mark Iacono (right) hold a copy of the June 2009 issue of "GQ" in front of Iacono's Lucali (the No. 2 pizza in the U.S.) at press event celebrating the story's May 19 publication. The issue contains Richman's "American Pie," a list of the top 25 pizzerias in the country. In the June issue of GQ, food writer extraordinaire Alan Richman ranks the top 25 pizzas in the U.S. after visiting what he considers the top 10 pizza cities in the country. The story is much...Rumors: Co. Company Pizza to Open Downtown Location?
Per the Eater blog: A trusted tipster tells us that a friend was approached last week for a position at a new branch of Jim Lahey's fanatically adored Chelsea pizza place Co.. She tells us it's "somewhere downtown" but can't provide further intel. Related Co. Company Pizza Soft Opening Photo Gallery First Taste: A Preview of Jim Lahey's Co. Company Pizza...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...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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