Entries tagged with 'Leftovers: The Day's Stray Links'
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Leftovers: The Day's Stray Links
Why L.A. Pizza Is Not New York Pizza: The argument here boils down to "Basically, because New Yorkers eat it on the go." [The-Feedbag] Truckin': Jianetto's Famous Pizza Truck parking outside Pianos bar on Friday and Saturday nights. Good for drunks. Slices, $3. [Grub Street] More Varasano's Intel: "I never thought I'd quote Papa John (is he even a real person?), but his saying, 'Better ingredients, better pizza,' has never been so true." [Adventurous Tastes] The Best Pizza in Racine, Wisconsin: The Onion's nightlife guide disses Milwaukee, sending readers southbound to Racine instead. Have they not heard of Maria's? [Decider]...Leftovers: The Day's Stray Links
An Artisanal Pizza All-You-Can-Eat: "On Tuesdays at this near–Columbia University canteen, $19.90 nets limitless grilled pizzas, dessert, salad and a frothy Butternuts microbrew. The pies include standouts like broccoli rabe and sweet sausage, forest mushroom and ricotta, and prosciutto paired with provolone." Campo, 2888 Broadway, New York NY 10025 (map) [Metromix New York] Cheap Pizza Near NYU: A roundup of inexpensive pizza options near Washington Square. [Washington Square News] Side by Side: A quick analysis of NYC's soon-to-open Kesté and just-opened Tonda. [Eater] A New Haven Pizza Blog! "The New Haven Pizza Project is a blog run by two...Leftovers: The Day's Stray Links
Pretty Pictures: A slideshow of Tonda. [Grub Street] Which Little Italy Pizza Is the Best? "In Midtown it looks like 'Little Italy Pizza' is becoming the new 'Famous Ray’s.'" [Midtown Lunch] Clam Pie at L'Asso: The Nolita pizzeria, barely a block away from Lombardi's, is gearing up to serve clam pies—a specialty of the city's first pizzeria. [Grub Street] Nice Headline: In reference to the Varasano's Pizzeria opening in Atlanta tonight, the New York Times titles its blog post "The Pizza MacGyver Opens His Own Restaurant." [Diner’s Journal] Speaking of Atlanta: Jimmy Sobeck goes on an 18-pie pizza tour...Leftovers: The Day's Stray Links
Peek at the Oven: Grub Streets has a short Q&A with Roberto Caporuscio of soon-to-open Kesté in Greenwich VillageA Look Inside: Eater takes a gander inside Tonda, which opens todayNeapolitan-Style in Edmonton, Alberta: The Brulée Blog goes to Famoso Neapolitan Pizza for some pies that look pretty darn good...Leftovers: The Day's Stray Links
In Red Hook: Andrea Strong reports that Anselmo's Coal Oven Pizza is coming "later this month" to Red Hook. We've already reported on the imminent debut of Anselmo's Pizzeria several times before. And it hasn't yet opened. Let's hope this time it's for real.The Paupered Chef Digs into Deep-Dish: It's a first attempt that results in serviceable deep dish, but it looks like Nick Kindelsperger will continue experimenting. "But I got to wondering, what about deep-dish at home? ... Deep-dish is cooked at a reasonable temperature that my ancient oven can attain. The rest is just ingredients and technique. Not...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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