Entries tagged with 'New York'
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Openings: Luzzo's Location in Westbury, Long Island
I just got a message on Facebook: "Just an FYI, there is another Luzzo's opening in Westbury (Long Island, Nassau County). I saw a sign today, called the original, and they confirmed it." [Thanks for the tip, Dan!]...Connecticut: Frank Pepe's vs. Frank Pepe's 'The Spot'
The larger "newer" Frank Pepe's oven vs. the older oven at "The Spot." Photographs by Jason Perlow On his blog, Off the Broiler, Jason Perlow breaks down the differences between the "new" Frank Pepe's Pizzeria Napoletana on Wooster Street and Frank Pepe's "The Spot," the smaller original location tucked away just behind it. The Spot is a smaller, less hectic location, that has a more intimate atmosphere, and we didn’t have to wait an hour to get in. Of course, now that Jason has blogged about this "secret," I suspect the lines at "The Spot" will get longer and...Openings: Frankie & Fanucci’s, Hartsdale, N.Y.
Clicking in to the Slice inbox today, some dope on a new Westchester pizzeria that might be worth checking out. —The Mgmt. Adam,Just saw this place written up on the Journal News Small Bites blog, who got it from Chowhound: http://www.fandfpizza.comNext chance I get, I'm going to have to check it out. (Checks schedule to see when I'm near Hartsdale next...) —Walter B....GQ's Alan Richman Visits Mario Batali's Tarry Lodge, Digs the Pizza
Tarry Lodge. It's Mario Batali and Joe Bastianich's sorta newish restaurant in Port Chester, New York, that features pizza on its menu. Alan Richman says: Tarry Lodge is one of the most interesting pizzerias in New York. The crusts are thin, charred, toothsome, and just a bit too chewy—you’re unlikely to finish off every bit of your puffy outer ring. The toppings—I tried four—are creative and triumphant. Not one dud. They include spicy salami and porcini; truffles, pig cheek, and egg; meatballs and jalapeño peppers; and a clam pie that is unlike any other clam pizza I’ve tried, which means...Bob Petrillose, Hot Truck Founder and French Bread Pizza Inventor, Dies
"Bob built his life around the Hot Truck, striving to put out a very, very high-quality product." From left: The Hot Truck, Bob Petrillose. This morning, some sobering news to report. Bob Petrillose has died after fighting Parkison's Disease. Petrillose is the man credited with having invented French bread pizza (later licensed to Stouffer's) and is the founder of the legendary Hot Truck on the campus of Cornell University, in Ithaca, New York....Great Sicilian Slices at Sal's Pizzeria in Mamaroneck
Sal's Pizzeria 316 Mamaroneck Avenue, Mamaroneck NY 10543; map); 914-381-2022 Getting There: Metro North New Haven Line to Mamroneck Station; Mamroneck is accessible from I-95 and the Boston Post Road Pizza Style:Neapolitan and Sicilian Oven Type: Gas The Skinny: Decent Neapolitan and outstanding Sicilian justify the lines that stretch up the block. The Sicilian has a crisp, airy crust a not-too-sweet sauce and gobs of oozing milky, cheese When I moved to Mamaroneck in the early 1990s to attend nearby Purchase College, my first order of business was to scope out the local food scene. During an early morning...Openings: Branch of New Haven's Famous Frank Pepe's Pizzeria Coming to Yonkers, New York
Photograph by Robyn Lee The Westchester County Business Journal has it that Frank Pepe's Pizzeria Napoletana is opening a branch in Yonkers, New York. "This will be our first venture outside our home base of Connecticut," said Kenneth Berry, chief operating officer of Frank Pepe's Development Company. He said the company hopes to build three or four more restaurants in Westchester over the next four to five years. William Fonte, of Trifont Realty, said the business partners are looking at sites in New Rochelle, Rye, North White Plains and Port Chester. OK. But are they going to use a...Some Details on Tarry Lodge, New Mario Batali Pizzeria in Port Chester
So. Remember Tarry Lodge, that new Mario Batali–Joe Bastianich pizzeria-trattoria project in Port Chester that the New York Times mentioned Wednesday? I had our man Ed Levine contact Mario Batali about specifics. Ed just forwarded me the BlackBerry conversation. Dude is pretty laconic. Take a gander: Forwarded conversation Subject: pizza in port chester ------------------------ From: Ed Levine Date: Wed, Jun 25, 2008 at 11:34 AM To: Mario Batali mb: what kind of pizza? oven? fuel? cheese? serious eaters want to know. ---------- From: Mario Batali Date: Wed, Jun 25, 2008 at 10:39 PM To: Ed Levine neapolitan/roman, mugnaini, hardwood, joe's...Openings: Tarry Lodge, a New Batali Pizzeria in Port Chester
From the New York Times: "Joseph Bastianich and Mario Batali have taken over this place and will reopen it in September as a pizzeria-trattoria." 18 Mill Street, Port Chester NY (map); 914-939-3111...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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