Entries tagged with 'Naples-style'
Page 1 of 1
Openings: Paulie Gee's, Greenpoint, Brooklyn
This has been in the works for some time, but it's now official: Paulie Gee (aka Paul Gianonne) has signed the lease on the former Paloma space at 60 Greenpoint Avenue in Greenpoint, Brooklyn, and is hoping to open Paulie Gee's by December. Anyone familiar with the Paulie Gee mythos won't find it surprising that his place will be a wood-fired Neapolitan-style joint. The oven is being built in Naples now and will be shipped over soon. Gianonne says he'll be the sole pizzaman at Paulie Gee's but will have an assistant trained and ready to step in at...Whoa, Nella: Grassano's Return to Chicago's Pizza Scene Is Imminent
[Photographs: Franco Grassano] Nella Pizzeria Napoletana 2423 N. Clark Street, Chicago, IL 60614 (map); 773-327-3400; no website yet Getting There: #22 Clark Street bus to Clark and Fullerton, walk ½ block north Pizza Style: Neapolitan Oven Type: Wood Since Spacca Napoli opened in early 2006, it has been, hands down, the best Neapolitan pizzeria in Chicago. At some point in the next few weeks, I predict that will no longer be the case. The reason: Nella Grassano, Spacca Napoli's original pizzaiola, the woman who taught most of Spacca's staff how to make pizza, is opening Nella Pizzeria Napoletana. To...Village Voice Responds to the Slice 'Flame'
Oh, wow. Village Voice food critic Robert Sietsema responds on Fork in the Road to the stuff I wrote yesterday in response to the Voice's Best-of picks: And now, I have a new response: A) Minor distinction: It wasn't a "flame," it was the Truth Hammer. Flames are done in spirit of meanness. That was not. B) Sietsema has some good points ... He brings up a really interesting one about how "Neapolitan" pizza has been bastardized in the U.S.: New York pizza parlors that claim to make Naples-style pizzas are a joke on several levels, though sometimes they partly...Tony's Pizza Napoletana, San Francisco
Ladies and germs, I'm in San Francisco again. Got a wedding to go to—a friend of my girlfriend's is getting hitched. And while the GF was out having a "day of beauty" with the bride and her amigas, I was abandoned at the Powell Street BART Station like a litter of puppies no one wanted. But that's OK, 'cause I like nothing more than being in an unfamiliar place, left to my own devices to explore the pizza on offer. Unlike previous visits, though, this time I'm a bit more organized—I came armed with a San Francisco Pizza Wishlist...'Always Hungry' Disappointed After Revisiting La Pizza Fresca
The blog Always Hungry visited La Pizza Fresca, the first New York City pizzeria to really stress its Neapolitan bone fides (it was the first joint in the city to receive certification from the Vera Pizza Napoletana association) to see how it held up after all the high-profile Naples-stilo openings as of late. After doing a pie-by-pie tasting, the folks there didn't like it: Of course, the real draw of a Neapolitan style pizza is the thin crust, and La Pizza Fresca’s limp, chewy base was dangerously close to that of Franny’s, a problem with every pie. Ooh, and...Forno Italia, Astoria, Queens
Forno Italia 43-19 Ditmars Boulevard, Astoria NY 11105 (at 43rd Street; map); 718-267-1068; fornoitalia.com Pizza Style: Small, Neapolitanish-style pizzas Oven Type: Wood-burning brick oven The Skinny: While not a top-tier pizzeria, it's cranking out some tasty pies nonetheless, with creamy, delicious house-made fresh mozzarella cheese—and a pretty damn good bread basket. And you can't beat the price Price: Margherita, $8; quattro stagioni, $10 Had a couple pizzas at Forno Italia on Friday night. It'd been quite some time since I'd visited the place, and I'm happy to report that it lived up to memory. Girl Slice and I ordered...Tony's Pizza Napoletana: Pizza Paradise in SF
"A beatific smile slowly crept over my face as I wallowed in pizza delight." Tony's Pizza Napoletana 1570 Stockton Street Union Street, San Francisco CA 94133 (at Union Street; map); 415-835-9888; internationalschoolofpizza.com Pizza Style: Amazingly, all kinds Oven Type: Again, amazingly, four different types The Skinny: World Pizza Champion team member Tony Gemignani's combined pizzeria/pizza school is a veritable university or museum of pizza, with four different oven types to make an endless variety of pizza styles, from Neapolitan to New York to Trenton tomato pies, and more When I first decided to go public with my thoughts and feelings...In Videos: 'Pure and Simple,' a Day in the Life of Una Pizza Napoletana
Looks like Pure and Simple, that short documentary on Una Pizza Napoletana that we blogged about last summer when it appeared in the NYC Food Film Festival, is finally available in its entirety online, thanks to New York magazine's Vulture Picture Palace. It follows obsessive pizzaiolo Anthony Mangieri through one day in the life of his renown Naples-style pizzeria. At nine minutes, it's a bit longer than most web video we bring you, but it's the weekend. It ain't gonna kill you to watch. And, who knows, you might learn something....Searching for London's Best Pizza
Bloomberg Bloomberg Television ropes Italian chef Francesco Mazzei of L'Anima into a tour of London in hopes of finding the best pizza there. But, oh, they didn't hear about saving the best for last. By a stroke of good luck or bad luck (take your pick), they end up finding the best pizzeria in the Big Smoke at the start of their tour. Having done a number of pizza tours myself, I know how disappointing it is starting on a high and then hitting misses the rest of the day. What's that you ask? Oh, the best pizza joint...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
Slice is also part of the New York City Blogad Network, which allows advertisers to target an audience of smart and savvy Gothamites. To place an ad on Slice or on the NYC Blogad Network, click here.
