Posted by DJ Bubbles, October 19, 2006 at 10:05 AM
An interesting item hit the Slice inbox yesterday.
OK guys, put this in your pie and smoke it!
A couple of caveats: The list isn't quite as definitive as it claims to be, as it is missing any critical analysis of Staten Island, Queens, and Bronx joints. When you guys post this on the site (front page, please), perhaps you may want to refer to it as "The Definitive Manhattan and Brooklyn Top 10 List." We've all been to these places enough times to know what's going on and who's coming with their A game and who isn't.
Seltzerboy, as a fellow SU alum, I tried to get in touch with you when I first moved to New York, and I also furnished you with a copy of the Syracuse Pizza Manifesto, another masterwork I coauthored. But to no avail, I never really heard back from you other than a weak Orangeman shout out. We'll take you choads in a pie-off any day of the week! Now, without further ado....
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Posted by special arrangement, January 20, 2006 at 12:30 AM
This review comes to us through special arrangement with Ganda Suthivarakom, who eats and complains on her foodblog Eat, Drink, One Woman. It was posted there in late November, after we met at No. 28 for lunch. Ms. Suthivarakom pretty much says all I wanted to say about No. 28, so I asked her to let me re-post her words here. Thanks, Ganda!
WORDS BY GANDA SUTHIVARAKOM .::. PHOTOGRAPHS BY ADAM K. .::. Adam and I hit No. 28 Carmine for lunch today. We split a Margherita (above) and a mushroom with truffle oil. Nice crisp-to-chew ratio, charred bottoms, perhaps a hair thicker than I prefer, but not in an unpleasant way. The Margherita had judiciously thin slices of mozz with delicious squashed San Marzanos in a good cheese-to-tomato ratio, though I could have used a little more basil. The mushroom pizza was a white pie with a fragrant but not overpowering sprinkling of truffle oil, setting off thinly sliced crimini mushrooms and rosemary. The meal was bookended by pizza dough in alternate formats: first as little blackened squares of pizza dough dusted with herbs and anointed with a very fruity olive oil; last in a champagne flute filled with hot, toothsome, cherry-sized zeppole (top right), dusted with powdered sugar and topped with a dollop of Nutella.
They've got a great lunch special—salad, pizza or pasta, and a soda for $9.99. Even better is the happy hour Beat the Clock deal from 5:30 to 7:30pm—arrive at 6 p.m., and your $14 pie is only $6. Arrive at 7:15 p.m., it's still only $7.15.
Chatty pizza maestro Salvatore obviously takes pride in his work. He changes the menu four times a year, so if you loved that zucchini flower pizza, you'll have to wait 'til September comes around again. But there are plenty of choices I'm looking forward to from this season's menu—like arugula and San Daniele prosciutto, or ricotta potato pizza, or anchovy with hot pepper.
Even with our carb-loaded lunch, I still had room to stick my foot in my mouth when I got back to work:
Ganda: I really want to try their lasagne. They've got real lasagne, with bechamel ...
Boss: What? What's bechamel?
Ganda: White sauce.
Boss: My mother is Italian, and I've never heard of lasagne with white sauce!
Co-worker: What white sauce? Sometimes they put ricotta in the mozzarell—
Ganda: [Sheepish] Yeah, but that's Italian-American...um...I'm going to go back to my desk now.
NO. 28
Location: 28 Carmine Street (b/n Bedford and Bleecker streets) [Map]
Getting There:A/C/E/B/D/F/V to West 4th Street
Phone: 212-463-9653
Short Stack: No. 28 Carmine [Eat, Drink, One Woman]
Posted by Adam Kuban, August 10, 2005 at 6:00 PM
This is another week-old one that we neglected to post about during our renovation. The Daily News did a roundup of New York City's best pizzerias last week. As we told Eater, the new foodblog from the folks who brought you Curbed:
A nice roundup, I think. A lot of it is old hat to me, but there were some nice surprises in there, particularly a couple Brooklyn places (Graziella's, Laura's) that have been lurking one or two neighborhoods over from Slice HQ.
Irene Sax knows her stuff, and I agree with most of her assessments, although I don't know why she rated a chain Patsy's on the Upper West Side instead of the original in East Harlem. What's nice here is that they've really done a comprehensive roundup of the best places in each borough instead of picking, say, a top-five or top-ten list. It's a nice piece that's actually useful to anyone in any of the five boroughs.
You really should click through to the article and have a look at Ms. Sax's quick rundowns. For as long as we've been publishing Slice (and probably long before), Sax has been the News's pizza expert.
Here, we'll list Sax's picks and link to our reviews, when possible. When not possible, I, uh, well, I just offer up comments and such willy-nilly. Read on after the jump....
Upper Crust [New York Daily News]
The Boroughs' Best Pizza [Eater]
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Posted by Adam Kuban, January 7, 2005 at 4:45 PM
Slice recently received a tip via our superhot tips box. A few days ago, Slice reader Bruce e-mailed us:
I'm addicted to a new thin crust pizza place. It just opened 10 days ago. No one knows about it yet (OK, almost no one). It's like my own secret—but now I want to tell everyone. The pizza is amazing! Two guys from Naples, wood oven, the whole deal. I've been LIVING there!
Today, we received a bit more info from Bruce, as well as the photo of No. 28's 12-inch pizza Margherita:
Get the basic 12-inch Margherita. Amazing. And a tip: Sit on one of the barstools in front of the oven, not in the dining room. The service is faster there.
The menu includes about 10 different pizzas, 12" 18", and, I think, 29". There are pasta and salads, but the center of attraction is the amazing thin-crust pizza. The owners are two brothers from Naples. One of them, Salvatore Olivella, used to be the pizza chef at Pie on Fourth Avenue. They have also recently opened L'asso on Mott Street. I've been to Number 28 at least eight times since they opened just before Christmas. I'm addicted to the 12" Margherita with fresh garlic (the garlic is optional, just ask).
No. 28
Location: 28 Carmine Street, New York, NY 10014 (The Village, b/n Bleecker & Bedford)
Phone: 212-463-9653
Hours: Noon to midnight, every day
Payment: Cash only, for now
Thanks, Bruce, for the tip. We'll check out No. 28 for ourselves as soon as we can!
