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Entries tagged with 'Morris Park'

Daily Slice: White Slice from Emilio's of Morris Park, the Bronx

Daily Slice Chris E. Crowley 5 comments

When you sit down with your white slice from Emilio's of Morris Park ($4.25), the first thing you'll notice is an aggressive garlic steam wafting toward you. But the garlic flavor works in tandem with the rich cheese to make for a comforting junk-food slice. More

The Bronx: Patricia's of Morris Park

Adam Kuban 10 comments

[Photographs: Adam Kuban] Patricia's of Morris Park 1080 Morris Park Avenue, Bronx NY 10461 (Williamsbridge/Lurting aves; map); 718-409-9069 or 718-792-1704; patriciasmorrispark.com Getting there: Nearest train is the 5 at Morris Park Station; get out and walk south-southeast down Paulding to Morris Park Ave.; bang a right and walk a couple blocks more to Lurting Ave. Pizza style: Neapolitan-inspired Oven type: For now, wood-fired or gas-fired The skinny: Very good Neapolitan/New York–Neapolitan hybrid that leans closer to Neapolitan. It's like a supersized Naples-style pie. Changing locations soon Price: Absolute steal at $13 for "regular" size plain pie; the "regular" is... More

Bronx Pizza Mini Crawl: Zero Otto Nove and Coals

Adam Kuban 4 comments

From left: A pizza Margherita from Zero Otto Nove and the Margherita from Coals. When you're on a pizza crawl, it's a rare that even one in five places you hit up is any good. Last night, on a mini crawl in the Bronx, we batted a thousand. (If you're slow with the baseball metaphors, that's a 100 percent success rate, folks.) Not that we went to even five places last night—just two. So who the hell knows if that even counts as a "crawl," but whatevs. It was our main objective—Ed Levine's and mine—to finally meet the mysterious... More

A Slice of Heaven: Patricia's

Ed Levine 2 comments

It makes my heart sing when I walk into a pizzeria and see the glow of burning wood logs in a brick oven. Patricia's serves pizza made either in the aforementioned wood-burning oven or a gas oven. The pizza is the same price, so why anyone would order a pie made in the gas oven is beyond me. My Margherita had the most tender pizza crust I've had east of Phoenix. It had virtually no crunch, but it had the texture and consistency of fresh-backed bread. The mozzarella was fresh, as was the basil, and the tomato sauce wasn't gummed... More

Coals

Adam Kuban 3 comments

It's a week old already, and a lot of you have probably read this already, but the New York Times visits Coals, a grilled-pizza joint in the Morris Park section of the Bronx. Peter Meehan, whose lede is built around the mispronunciation of New York Yankee Al Leiter's name, writes: Coals is unlike any other pizza place in the borough - or in the rest of the city, for that matter - in that it looks for inspiration to Rhode Island, not to Italy. And the pies it slings are not coal oven, wood oven or oven baked at... More

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