Entries tagged with 'Gramercy'
Posted by DJ Bubbles, September 10, 2007 at 5:00 PM
Vezzo
Address: 178 Lexington Avenue, New York NY
Phone: 212-839-8300
The draw: Strong word-of-mouth recommendations to the DJ, "Thin Crust Pizza," two sister pizzerias (Gruppo and Posto) that are also doing very well, a brick-oven, cash only (often indicative of high quality, e.g., Patsy's of East Harlem, Una Pizza Napoletana), and an exceptional Zagat rating for Gruppo (26 for quality—Vezzo makes the same pie, trust me).
The facts: Wow, it's Sunday night and it's been a busy weekend. Kinda want to just stay on the couch, maybe order in. A dinner jaunt doesn't sound good right now, not even for a pie. I know, pretty pathetic. I had been seeing some big crowds while walking past Vezzo lately and I decided to see what all the fuss was about. And, although you know that I don't like to rate a joint's delivery pie, in this instance, it wouldn't have made a bit of difference. A trip to Vezzo for a fresh made pie would not undermine any of the DJ's conclusions contained in this article.
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Posted by Adam Kuban, December 14, 2006 at 12:20 PM
Officemate: "I believe this day calls for a Totonno's pizza for lunch."
Me: "I believe it calls for two."
Posted by Adam Kuban, November 9, 2006 at 10:45 AM
Reader comment and response is still pouring in thanks to yesterday's New York Times story. So many great comments and recommendations. And questions. Reaching into the proverbial mailbag, we have ...
Dear Slice,
Do you know of any good late night or 24 hour pizza places in NYC?
—Bilal
Dear Bilal,
Slice is a homebody, more prone to lying prone on the couch at night, remote in hand, watching Battlestar Galactica. But our favorite late-night (if not 24-hour) place is Vinny Vincenz. Great squares here. Sunday through Thursday till 1 a.m. Friday and Saturday till 4:30 a.m.
Late enough for you?
And, as always, readers, if you know of any good 24-hour or late-night pizzerias, chime in with your comments!
Hasta la pizza,
Adam
VINNY VINCENZ
Address: 231 First Ave., New York NY 10003 [East Village, b/n 13th/14th sts.; map]
Getting There: L train to First Ave. Vincenz is practically on the corner
Phone: 212-674-0707
URL: vinnyvincenz.com
Posted by Adam Kuban, July 31, 2006 at 2:18 PM
In yesterday's New York Times F.Y.I. column, the question was raised: Where was the first Ray's Pizza, and what's the story behind it?
A. Why don’t you ask something simple, like what happened to Judge Crater? Some New York culinary questions (just who invented the black-and-white cookie is another) are destined to remain shrouded in mystery. The evolution of Ray’s Pizza resists an easy explanation....
The Ray’s question is also bristling with lawyers. Rosolino Mangano, of Famous Original Ray’s Pizza on Columbus Avenue near 83rd Street, went to court in the early 1990’s, registered that name and branched out with many identically named Ray’s, run mostly by relatives, with others under license. Then there was Ralph Cuomo, who in 1959 opened a Ray’s Pizza at 27 Prince Street and then another one on First Avenue and 59th Street; the second location ended up in Mr. Mangano’ s hands. Other would-be Rays said they had a right to their versions. Some joined forces; some sued. You get the idea.
Slice suspected as much, from the research we've done on the topic, that's why you've never seen an in-depth investigative piece on the place on this website. I mean, if the might and muscle of the Gray Lady couldn't uncover the truth, we're afraid the Ray's question will forever remain a greasy mystery.
FURTHER READING
From A Full Belly, March 18, 2004:
Food Wars claims that there are at least 3,000 pizzerias in New York, and at least 30 of them use some form of “Ray’s” in their name including but not limited to Ray’s, Ray’s Pizza, Famous Original Ray’s Pizza, Ray’s Famous Original Pizza, World Famous Ray’s Pizza, Not Ray’s Pizza, and RayBari Pizza. A quick poll of Citysearch finds 2788 results on “pizza” and 45 results on “Ray’s pizza”. The thing is, there is no Ray.
Using his mom’s pizza recipt, Ralph Cuomo opened Ray’s in 1959 in Little Italy, which quickly became known as the place to buy the slice (and later, the place to buy a slice AND some heroin, but curiously enough Food Wars fails to mention this bit of trivia). In the early 60’s, Cuomo opened a second Ray’s (54th and 7th Ave), which was eventually bought by Rosolino Mangano. Mangano changed the name to Famous Original Ray’s, even though it wasn’t the original. Mangano now goes by the name “Ray” even though legal name is still Rosolino, and has opened Famous Original’s all over New York City. Mangano also claims that he is the “Ray” that has made the name "Ray’s" famous.
In 1981, Mangano sold a store to someone else, who continued using the name “Ray’s” and soon more “Ray’s” pizzeria variations began popping up. Ralph Cuomo then attempted to trademark the name "Ray’s." The three "Ray’s" pizza players eventually incorporated together, trademarked the name Ray’s, and then went after everyone else using the name.
But wait, there’s more! Joe Bari bought a “Ray’s Restaurant” in 1973 and turned it into a pizzeria and added his own name, Ray Bari Pizza. Bari believes he, not Mangano of Famous Original Ray’s, made the name famous by using cab drivers to spread to word about the pizzeria. Joe Bari refused to change the name, and was sued by the corporate Ray’s, and eventually changed his restaurant name to RayBari Pizza.
And there you have a small slice of the contentious history behind New York pizza.
You Can Call Them Ray [New York Times]
New York Pizza, Part 1 [A Full Belly]
Posted by Adam Kuban, August 23, 2004 at 10:14 AM
I don't even need to make an attempt at witty commentary on this one. The Post does it for me. From the Sightings item in today's Page Six: "Monica Lewinsky ordering a slice with 4 inches of spicy sausage on top at Pinch Pizza by the Inch on Park Avenue South."
Hmm. Interesting that not more than a few days after we posted about Monica and pizza and their fateful role in world history, Ms. Lewinsky orders some pie. Perhaps she's been reading Slice.
Slice on Pinch.
Other boldface names who enjoy pizza.
PINCH: PIZZA BY THE INCH
Location: 416 Park Avenue South
Phone: 212-686-5222
Price: $2 for 4-inch plain slice; $2.60 for 4 inches of spicy sausage
Posted by seltzerboy, January 30, 2004 at 3:33 PM
FRANKLY, MY DEAR, IT'S NOT VERY GOOD
Let's call this the Slice home game—rather, the home-wrecking game. Surely the ramifications are nothing quite that serious, but the topic that sparked the spat certainly is.
A wistful wife swears by her standby pizza place. Her dubious husband wants no part of it. Who you gonna call? That was how Our Leader and I stumbled upon Frank's Pizza, a Gramercy Park mainstay that I left wishing would not stay.
Frank's is the kind of place I really did want to like. Its postage-stamp-size environs are inviting to sidewalk strollers. The vinyl-covered diner stools are as comfortable as the well-worn Formica countertops that line both sides of its lone room. The two-person staff was ready for our orders the minute we walked past the narrow dining area to the glass-enclosed serving station. In a word, this place is homey.
Unfortunately, the accolades end there, for Frank's is little more than the ubiquitous New York City "slice joint," the fast-food version of the pizza parlor. Two full pies were waiting to be divvied for the on-the-go lunch crowd one day last week. A reheat would have been bad enough, but these went straight to the paper plate. And not long after it went into my mouth, I was ready to go out the door. The crust was thicker than necessary, but still was not a burden on the bite. The cheese was flat, and lacked a defining flavor (needless to say, I'm skeptical of the menu's "fresh mozzarella" claims). On the other hand, its bright-red sauce, while far from perfection, was certainly passable for this level.
Therein lies the reason Frank's prevails: It isn't about striving for top quality among all pizza, but merely within its category. It's a pragmatic pie, one that serves for $11.50; at $1.50 a slice, it's better priced, and assembled, than most of the Famous Ray's variety.
If you need something to soak up the half-dozen pints you just swilled at Old Town Bar or Pete's Tavern, you could certainly do worse. But if great pizza is what you seek, there's no need to see for yourself—especially around these parts. Spend the extra money, and be grateful this neighborhood has two worthy places. La Pizza Fresca (31 East 20th Street, 212-598-0141) may appear somewhat gilded, but genteel pies like this are designed for serious consumers. Even better is newcomer Pinch: Pizza by the Inch (416 Park Avenue South, 212-686-5222). Gimmickry aside, it is one of the better places on the island. Each is considerably more refined, but, sadly, that has become the standard. Stellar slice joints catering to the local and lunchtime crowds are dwindling fast. Good pizza, with a little discernment, thankfully is not.
Frank's Pizza
Address: 127 East 23rd Street, New York NY 10010
Phone: 212-979-5469
Posted by Adam Kuban, January 27, 2004 at 1:00 PM
Pinch: Pizza by the Inch can add another review to its clip file. This time its the Post.
The tabloid gives Pinch a good review overall, with pluses for the deliciously fresh toppings and bright sauce. A minus for "the beautifully burnished—though unfortunately dry—chicken done 'under a brick.'" But then the recovery: "The manager raced out to find out why it was barely touched," and then didn't charge when he found out it was dry.
The review ends: "The food and ambience are easy to like here, but it's the doting staff that really makes you want to pinch yourself. With a winning attitude like that, expect Pizza by the Inch to be here for the long run."
Here, here!
Slice on Pinch
Posted by Adam Kuban, January 8, 2004 at 4:01 PM
CitySearch reviews Pinch: Pizza By The Inch:
Pinch is hardly a slice joint. Instead, the thin-crusted pies are baked in long rectangular strips and customers order it--you guessed it--by the inch. The crust is nicely crisp-chewy, while the mild red sauce and goopy cheese are best matched with kicky topppings like pepperoni, cut in thin sticks for easier eating, and fiery fresh red chilis or hot Italian sausage.
[Via nyc eats.]
Posted by Adam Kuban, December 7, 2003 at 8:01 PM
Pizza, pickles, and idiocy pretty much sums up our Sunday evening trip to Pinch: Pizza by the Inch.
The pizza part of the evening, obviously, began at Pinch (416 Park Avenue South), which has gotten a couple writeups recently in the local papers. First impressions were good. Nice, big clean space (it opened two weeks ago) and friendly staff. E-Rock and I received a hearty greeting at the door by one of the owners, who then escorted us to a table. Table service is the norm here; you'll have a server, which means you'll have to tip—so plan accordingly if you've only got a few bucks on you and just want a quick slice.
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Posted by Adam Kuban, December 5, 2003 at 1:00 PM
THE LENGTHS I GO TO
OK, OK. No one asked, but I felt remiss in my duties for having not blogged the Times short about Pinch that I mentioned in my previous post. I couldn't find it online, so I scanned the clipping that SeltzerBoy gave me. Click the image above for an easier-to-read version.
Posted by Adam Kuban, December 5, 2003 at 12:21 PM
I WONDER HOW IT MEASURES UP
The New York Daily News today carries a story about a novel new pizza joint called Pinch: Pizza by the Inch.
Pies are made in 4-inch-wide strips, like skateboards, and when you eat there, you can get 4 inches for $2 (roughly a classic slice), 12 inches for $6 (half an ordinary pie), on up to 36 inches for $18 (enough for a party).
All this would be just a gimmick if the pizza wasn't good. But it's super: thin-crusted, charred along the edges, painted with fresh tomato sauce and lightly topped with a mix of three cheeses. Add-ons cost extra and range from the usual suspects like sausage, anchovies and pepperoni to some creative but never-too-silly condiments such as soft-roasted garlic cloves, chilies in oil and roasted squash.
Notice the use of the word "painted." The Times ran a short item last week about Pinch (which I didn't blog because it didn't appear on the website, oddly enough) that described the pizzeria as such: "...they back swaths of thin crust that are 36 inches long and 4 inches wide and lightly painted with tomato sauce ..." [emphasis added]
An interesting idea, I guess, and I'm hopeful it'll be good. Both reviews mention the thin, crisp crust and the lightly applied sauce. Sounds like these guys might have their crust-sauce-cheese balance down. I'll investigate this weekend and report back on Monday.
Pinch: Pizza by the Inch
Address: 416 Park Avenue South (29th Street)
Phone: 212-686-5222
Hours: 11 a.m. to 11 p.m.
Payment: Cash and cards
