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Entries tagged with 'New York magazine'

My Thoughts On Grub Street's '101 Awesome American Pies'

Ed Levine 20 comments

Today at Grub Street (New York Magazine), Robin Raisfeld and Rob Patronite drop a huge list of "101 Awesome American Pies (and Slices)". Unsurprisingly, Slice'rs will find many of these pies familiar. But there are some serious omissions in this list, and plenty that don't quite seem worthy of inclusion. More

Is This the First-Ever 'Best Pizza in NYC' Article?

Adam Kuban 14 comments

Check out this amazing piece of pizza history. It's a pizza roundup from a 1970 issue of New York magazine, the goal of which was to find the best pizza in New York City. Written by Jerome Snyder and Milton Glaser, the originators of the magazine's "Underground Gourmet" column, it just may be the city's first "Best Pizza in NYC" article. More

'New York' Mag on the Rise of the Dollar Slice

Adam Kuban 1 comment

"New York" magazine's Intelligencer piece on dollar slices. [Image: New York magazine] New York magazine today runs a page in its Intelligencer section about the rise of dollar slices over the last year, with the surprising fact that "the materials used in an average pizza slice cost around 30¢." There's also an interesting tidbit that says that Joe's on Carmine Street "has served only one slice of Hawaiian pizza in its 37-year history — to a longtime customer who was pregnant and craving." Richard Morgan, who assembled these factoids for this piece, also emailed Slice with some more intel... More

'New York' Magazine Pizza Extravaganza

Adam Kuban 28 comments

This week's issue of New York magazine, the "Cheap Eats" issue, has a special package on pizza, focusing mostly on what it's calling the "Great New York Neoclassical Neapolitan Pizza Revolution." Stories include an analysis of pizza economics, a time line of New York pizza moments, and a day in the life of Una Pizza Napoletana's Anthony Mangieri, which this quote is from: Mangieri’s take on his competition is similarly pointed, to say the least: Luzzo’s pizza is “garbage,” Kesté’s “tastes like shit.” “There’s no love,” he says of the latter. The idea that something he’s been doing for twenty... More

Openings: Four-Foot-Long Pizza at Farinella

Quick Bites Adam Kuban 7 comments

New York magazine reports on the opening of Farinella, in Tribeca. The pizzaiolo there is a Roman hip-hop artist who uses a "Tagliavini triple-decker electric oven" to turn out long Roman-style pizzas sold by the slice. Farinella 90 Worth Street, New York NY 10013 (near Broadway; map) 212-608-3222... More

Ed Levine's Questionable Pizza Practices: Do You Leave Your Pies Out Overnight? For Two Nights?

Adam Kuban 49 comments

How long do you leave your pizza out on the counter? Overnight? Longer? Not at all? Photograph by Robyn Lee As you may have seen already, Grub Street featured Serious Eats head honcho Ed Levine as the subject of its "New York Diet" column, in which a noted celeb or food person recounts his or her week's intake. Zach Brooks gives you links here to many of the places Ed mentions in the interview, but I'm more interested in what this diet snapshot reveals to the rest of the world about Ed's pizza practices. Get a loada this: And... More

Artichoke Pizzeria in New York Magazine

Adam Kuban Post a comment

More Artichoke for you: New York magazine interviews Francis Garcia, one of the cousins behind the new joint in the East Village. This bit of owner-operated goodness sounds right up our alley: Do you live in Manhattan now or do you commute? We’re commuting now. When we make a couple bucks back, we’re definitely going to get a place over here so we can start getting open earlier. You know the BQE — the traffic is horrible — and I’m someone’s who’s crazy: If I can’t get there to make the pizza, I don’t want somebody else doing it. It’s... More

New York Magazine on Artichoke

Adam Kuban Post a comment

Robin Raisfeld and Rob Patronite visit Artichoke, give it 3 of 5 stars: This is not dainty stuff. Portions are huge, even sloppy. Grated cheese is strewn with abandon, and tomato sauce liberally applied. The pizza is lumpy, a little heavy-handed with the muzz, occasionally burnt, and undeniably delicious. Of the three varieties usually on hand, the square Sicilian (made with a combination of fresh mozzarella, Polly-O, and a sprinkling of pecorino and Parmigiano-Reggiano) is our favorite, a hungry-man study in contrasting sharp, salty, sweet, and creamy flavors. The round “Neapolitan” is nearly as good, though you might fault its... More

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