Entries tagged with 'New York Times'
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The Editors Regret the Error
From the New York Times corrections today: An article on July 31 about a price increase to $5 for a slice of pizza at Di Fara Pizza in Midwood, Brooklyn, misstated the age of Francesco Taormina, a manager at Rizzo’s Fine Pizza in Astoria, Queens, who criticized the $5 slice. He is 22, not 42. (Go to Article)...Dom DeMarco and the 'Heavy Hand'
You heard it here first, kids, but the New York Times finally filed a story on the Di Fara $5 slice price, so I guess it's officially news now. Best quote of the story: “It’s like they dug up my grandma and she made the pie." But perhaps the most interesting part of the story is the revelation from Dom's daughter Maggie that something has changed in the way he makes the pies.......Quote of the Day: Di Fara After the Hype
"It starts with hipsters trickling into Midwood, probably the most unhip neighborhood in all the five boroughs. This is a ZIP code where people wear plastic bags on their heads when it rains. So why the skinny jeans and the Airwalk Kicks, the scruffy faux-slacker dudes and the ironic model-gorgeous-geek girls? 'They are lost,' I tell my wife. 'They are lost.'" —Peter Catapano, on Di Fara...Frank Bruni on the Great Artisanal Pizza Boom
New York Times restaurant critic Frank Bruni examines the Great Pizza Boom of 2009 in his story "The Cult of Artisanal Pizza." It's a must-read that packs a lot of info. Let's summarize. The Cliffs Notes Version Bruni makes the claim that the artisanal boom started in 2004 with the opening of Franny's and Una Pizza Napoletana within a few months of each other. "Both brought a new kind of cachet (and vanity) to pizza making and pizza eating in this city. Both changed its demographics" He purposely focuses on newer pizzerias, leaving out old favorites "because they’re products...A Novel Way to Deliver Pizza in Paris
From the New York Times comes word of this charming-bordering-on-twee way of getting pizza delivery in Paris: By the water, there is a small pink dot of a helium balloon, bobbing in the intermittent breeze. The balloon is key. It was given to you by Pink Flamingo, a pizza parlor down the nearby Rue Bichat, whose bicycle deliveryman will use it as a beacon to locate you and present the five pies you've ordered (10.50 to 16 euros each). They're not all for you, of course—you've got friends to help eat the pizza and drink the four bottles of red...Co. Company's Jim Lahey Responds to 'New York Times' One-Star Review
Co. Company's Jim Lahey (above) is not happy about his one-star review in the New York Times. He tells the New York Observer: "We've been open only 90 days," he said. "We have not had a chance to even breathe in 90 days. What the fuck are we being reviewed by the New York Times for, you know, 90 days into being open? It makes no sense."If I knew we were going to be under the microscope, I would have possibly treated the opening of the restaurant a lot differently," he continued. "I didn't open this restaurant to get...New York Times' Frank Bruni on Co. Company
The paper's restaurant critic gives one star to Jim Lahey's Co. Company pizzeria. He mostly likes it but has some criticism that's fairly accurate: But he could indeed improve upon his pizzas somewhat. Although the best of them are outstanding and all pack the pleasures of a serious crust with serious blisters—Mr. Lahey uses an oven that generates heat in excess of 900 degrees—he hasn’t yet nailed the toppings. It’s as if he’s too focused on, and maybe too confident about, what lies beneath. A pizzaiolo-come-lately, he needs to sweat the cheese and the rest of it a little...In Videos: The Pizza Man in the Visa 'Mambo Italiano' Commercial
In a Q&A in the New York Times today, the paper's advertising columnist answers reader questions. One question: Who is that wonderful pizza man in the Visa commercial? I love the commercial every time I see it.I have to admit that I’m not sure I would want to eat a pizza that has run over his back and down his arm. But oh, I sure like to watch that sexy guy. The short answer: Juan Hermosillo, who works for Pizza Pizza in Ontario. Now you know where he works; maybe you can watch him in person....Frank Bruni's Pizza Moment with Co. and Motorino
On the New York Times's Diner's Journal food blog today, Frank Bruni has a pizza moment, saying that everyone lately has been talking about the crusty, saucy, cheesy stuff. He then goes on to talk about, yes, Co. and Motorino. Geesh, now even I am officially sick of hearing about Co., so I'm not going quote extensively from Bruni's post. Suffice it to say that he digs the Popeye pie there: "one of the most memorable things I've eaten in months."...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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