Entries tagged with 'Naples-style'
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Chicago Openings: Nella Pizzeria Napoletana, Nov. 20, 2009
[Photograph: Franco Grassano] FYI: Do you remember how Daniel Zemans wrote about Nella Grassano's impending return to the Chicago Neapolitan-pizza scene? Daniel just let it drop in the comments of that post that the official opening date of Nella Pizzeria Napoletana is this Friday, November 20, 2009. Nella Pizzeria Napoletana 2423 N. Clark Street, Chicago, IL 60614 (map) 773-327-3400; pizzerianella.com Getting There: #22 Clark Street bus to Clark and Fullerton, walk a half block north...DRAFT: On VPN Pizza: Same Same But Different, and Good But Not GREAT
[ DRAFT: NOT READY FOR PUBLICATION ] After trying five West Coast VPN pizzerias in five days, along with the two I have tried in New York City, I've come away with mixed feelings with regard to the genre. On one hand, they all begin to blur together. I found that, with a couple exceptions, there is very little difference in quality or flavor from one VPN pizzeria to the next. In that sense, you could say that the VPN governing body has accomplished its goal. It's now possible to visit VPN pizzerias in New York City, Seattle, San Francisco,...Portland, Oregon: Nostrana
Previously in our West Coast Pizza Madness tour: Apizza Scholls, where our party of eight housed almost four pies. After dinner there had ended, only one brave soul—This Is Pizza's Adam Lindsley—dared join me for a second stop at Nostrana immediately after. (The rest of the folks retired to the Horse Brass for drinks, some vowing to meet us later in the evening for the third and final stop.) Though I'm not a fan, I'm used to the notion of Neapolitan-style joints leaving pies uncut. I've never seen one offer scissors for the job, however. As This Is Pizza's Adam...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; pizzerianella.com 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 say that...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...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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