Entries tagged with 'Eater'
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Quote of the Day: Brilliant Disguise
"To spice things up, he should go to every pizzeria wearing that slice costume." —JudgeFudge, on Slice Harvester...Eater on the Co. Shitstorm
Anyone not following the insanity in the comments of this post on Slice would do well to check them out. Here's Eater's take on the "Co.ntroversy": It's a week old. A restaurant that opened over a year late after incredible build up on the blogs and the papers, with an owner and an investor who are much revered and well known in the food industry, was bound to be under siege upon opening. Wait it out, and eventually, the crowds will settle, the bad service staff will be culled, and the dough will be made in the right quantities. Hopefully....Whole-Wheat Crust, Ben? Seriously?
Read right over this last week: "I grabbed a quick slice of pizza on the way, cheese with whole-wheat crust." —Ben Leventhal, Eater...Motorino's Oven
Motorino, that new joint in Williamsburg we mentioned yesterday. The Eater blog has a picture of its oven. There are some other pictures, too—looks like interior and menu shots. Says the Eater: "That buzz, however, led to some opening night snafus, as the restaurant began turning away customers at 8:30 p.m. last night and told already-seated customers they were out of dough and about half of the remaining menu items."...Pizza on the Eater Blog
Two pizza-related things of note on Eater as of late. 1.) Today, we find out that Wylie Dufresne's WD-50 serves "pizza pebbles." Some back story, if you're unfamiliar: Dufresne is one of them molecular gastronomist types, which means he does crazy stuff with food—like making pizza pebbles. As described by Adam Roberts, they are "... made by mixing variously powdered pizza components—tomato powder, parmesan powder—with a garlic-infused oil. The resulting pebbles are presented with dried slivers of shitake on a pepperoni emulsion." Roberts has a photo of the things, but the photo ain't so pretty....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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