Posted by DJ Bubbles, January 3, 2008 at 3:00 PM
Isabella's Oven, 365 Grand Street, New York NY 10002 (near Essex Street; map); 212-529-5206
It's been a while since the Bubbster has had much to say about anything on this fair weblog. I've been astray for some time now, but I've found my way home. Although, I must say, it doesn't feel much like home in recent weeks. Isabella's Oven causing such an uproar on the site because of a recent dip in quality certainly isn't music to my ears. And who wants to respond to comments in CAPS from Jeff B when he suggests that Two Boots is on point. Isabella's on its worst day would take Two Boots to special ed. That's almost as bad as Prairie condemning Pizza 33 without trying it but instead passing judgment based on a picture of its Margherita on Flickr. Say what you will about 33, but just say it after you've tried it!
The last time I was at Isabella's, Luigi was there, too. I had brought a friend to share in the magic, and Luigi didn't disappoint—he never did. It pains me to think that the joint is now among the chain Patsy's of this city. Isabella's was much more than that. I feel like I'm writing an obituary right now, but let's not get carried away—Isabella's management may take notice and set things straight.
Alright, enough of the hijinx. Sliceheads, just because I've been incommunicado of late does not mean I haven't been pounding the pavement (and the Zantac, for that matter) making sure that I'm staying on top of all things NY-PIE!
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Posted by Adam Kuban, November 30, 2007 at 5:00 PM
Memo to Jeff B.: DUDE. Chill the frak out. We get the point. You think Isabella's Oven sucks. Did we need the drive-by on every post about the place?
That said, you bring up a good point. Here's the deal ...
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Posted by Adam Kuban, November 19, 2007 at 6:30 PM
From left: A Di Fara half-plain, half-artichoke pie; pizza-makers at Franny's; an Isabella's Oven Margherita D.O.C.; Una Pizza Napoletana's marinara pie.
Last year around this time Slice/Serious Eats contributed to Pim Techamuanvivit's Menu for Hope charity raffle. Our giveaway was a guided pizza tour for four. Well, the winners—Anthony Kinik and Michelle Marek of Montreal food blog An Endless Banquet—finally made us make good on our prize. (It took them almost a year because they live in Montreal and I secretly think they were waiting for the loonie to beat the dollar before making a trip to the U.S.)
Anyway, after much back-and-forth emailing, we settled on a proposed route: Di Fara, Franny's, Adrienne's Pizzabar, Isabella's Oven, Una Pizza Napoletana, Joe's Pizza, Bleecker Street Pizza.
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Posted by DJ Bubbles, August 14, 2007 at 11:30 AM
Ladies and gents, the always opinionated DJ Bubbles has checked in once again. Because I never know when he's going to strike, I'd been unofficially calling his stunning dispatches "drive-bys." Now I'm formalizing it. Here's the DJ Bubbles Drive-By on Isabella's Oven. It's a must-read, so do click through the jump. —Adam
Words by DJ Bubbles | It has been said before that having a great meal can be a transcendent experience. When someone has poured all his soul, energy, and being into something so divine, you can taste it in every bite. It isn't something that happens all that often in these times, but when it does, you don't soon forget it. To say that I had one of these experiences this Saturday may be true—I'm still not sure. How is that possible, you ask? That's a good question, and all I know is it happened on my second trip to Isabella's Oven after a very mediocre first visit. The difference in pie quality was immediately apparent after I had my first slice of an individual Margherita while sitting on Isabella's outdoor patio. However, the questions regarding this newbie's consistency linger, and I have to ask myself—was this past Saturday the beginning of a beautiful friendship or a flash in the pan, mere pizza fool's gold?
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Posted by Ed Levine, July 18, 2007 at 9:45 AM
photographs courtesy Isabella's Oven
I had a truly great pizza in a new pizza place on Saturday, and though I'm not going to tell you that I have seen pizza's future and its name is Isabella's Oven, the way Jon Landau did a zillion years ago when he saw Springsteen live and declared that he had seen rock and roll's future, I will say I had a pie that would easily make a New York City top ten list and maybe a national one as well.
Now in New York, when you declare a pizza place that's not on anybody's radar to be Pizza Hall of Fame-worthy, there can be hell to pay. But I'm willing to stand the heat of the wood-burning oven.
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