Entries tagged with 'Openings'
Another opening for you. Grub Street reports that Zimari Pizza is open (as of last week) and serving $1 slices, $8 pies. Cheese only for now. Zimari Pizza: 31st Street b/n Park and Lexington avenues
Posted by Adam Kuban, June 18, 2009 at 3:00 PM
Eater confirms earlier rumors that the space that used to house Five Roses Pizza is indeed going to become another pizzeria—Iggy's. Five Roses, the beloved East Village joint that often made best-of pizza lists, was pushed out of the storefront on First Avenue in late November 2008 due to a rent increase. Eater assumes "they have a killer business plan, as sources who have eyed the space over the last year tell us the landlord was asking for an exorbitant rent," but, who knows, maybe the crap market forced the owner to take a lower price.
Iggy's Pizzeria: 173 First Avenue, New York NY (10th/11th streets; map)
Posted by Adam Kuban, June 2, 2009 at 8:15 PM
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Opening Monday, June 8, 2009, is Saraghina in Bed-Stuy. Looks like a rustic Ball-jar joint with a wood-burning EarthStone oven. Grub Street has a slideshow and says this: "It’s good news for those who like the Neapolitan-style pizza served at Luzzo’s in the East Village: Luzzo's owner gave the fledgling pizzaioli partners not only his blessing but his top-secret flour-mixture formula." Saraghina: 435 Halsey Street, Brooklyn NY 11233 (at Lewis Avenue, Bed-Stuy); no phone or website yet
Urban Daddy reports that the wine bar Solex is now Veloce Pizzeria. Grub Street has a slide show. 103 First Avenue, New York NY 10003 (at 7th Street; map), 212-777-6677. [via I Dream of Pizza]
Posted by Adam Kuban, May 14, 2009 at 2:00 PM
Radio station KYW uncovers some new details on Philadelphia restaurant mogul Stephen Starr's impending pizzeria:
"I've been wanting to do pizza for a long time because I usually do things that I want. And I can't get really good pizza here in Philadelphia, so I'm just doing what I want to eat!"...
"It's going to be real thin-crust, Brooklyn-style pizza, which you'd think is served here but it's not. Here it's just thick, doughy pizza. We're doing a lot of research on this."
Tentative name: Pizza Select. Starr is shooting for a fall opening. [via The Illadelph]
Posted by Adam Kuban, May 13, 2009 at 4:15 PM
CORRECTION: Adrià not opening a pizzeria. "Not anytime soon."
Uh oh. Ferran Adrià and his brother Alberto have announced plans to open a pizzeria in Barcelona, raising the hackles of some Italian pizza partisans.
But the world-renown chef and owner of El Bulli (the "best restaurant in the world" for four years running, is not going to deconstruct the dish using the high-tech "molecular gastronomy" techniques he's known for:
Ferran and his brother Alberto, the pastry chef at cutting-edge El Bulli, plan to open a straightforward pizzeria in Barcelona, apparently one that will be gimmick-free. They insist their goal is to create an honest interpretation of the Italian specialty, not to wheel out chemicals, liquid nitrogen and other experimental cooking methods to alter toppings, the sauce or dough.
No, what the Italians are up in arms about is simply the idea that someone not of Italian origin has the gall to try to open a great pizzeria.
Continue reading »
Posted by Adam Kuban, May 13, 2009 at 8:00 AM
The Boston Globe on recently opened Pembroke, Massachusetts, pizzeria Orta:
The crust is just thin enough—still bread not cracker, crisp but with chew. They're cooked in a wood-burning brick oven whose perfume you get a faint whiff of from the parking lot. On one occasion I wished my pie had stayed in the oven longer to get a bit more of a char, but I can't quibble with the bright flavor of the Margherita Napoletana's sauce, made from San Marzano tomatoes, or the array of vegetables on the Ortolana. Even topped with peppers, eggplant, and zucchini, the crust stayed crisp.
Though the owner, Jimmy Burke, studied in Naples and adheres to most of the standards of the Associazione Verace Pizza Napoletana, the pizzas here are larger than standard-issue Neapolitan pizzas. Which is fine by me. [via MenuPages Boston]
Orta
75 Washington Street, Pembroke MA 02359 (map)
781-826-8883
ortarestaurant.com
Posted by Adam Kuban, May 13, 2009 at 7:00 AM
Not sure if this would normally get its own Openings post, because there's not much info in the story to tell me, or you, if this is some serious pizza, but some folks in New Haven are opening a place called Kitchen Zinc. Yes, it gets its own post because it's pretty ballsy to open a new pizzeria in New Haven, what with all the heavyweights already there.
"There's a huge artisan pizza movement now," she said, where eateries make dough by hand each morning and use fresh ingredients such as locally made sausage and goat cheese.
Kitchen Zinc
966 Chapel Street, New Haven CT 06510 (map)
203-772-3002
Posted by Adam Kuban, May 11, 2009 at 5:01 PM
Editor's note: Mark H. (aka Famdoc), is back with another field report. You may be familiar with Mark's dispatches from the Reykjavik Pizza Company in Reykjavik, Iceland; Jule's Thin Crust in Bucks County, Pennsylvania; and the Kula Lodge on Maui. Here, word on upcoming locations of Frank Pepe's —The Mgmt.
Photograph by Robyn Lee
Hey Adam,
On our way back from picking our daughter up from school in Boston (the more you pay for tuition, the less school they actually provide), we stopped in New Haven for our favorite lunch. Having been to Pepe's a few times before, we had hoped to try Sally's, but found it closed. Hours posted in the window are 5PM-11PM only. Our hands were forced: another trip to Frank Pepe's. The line snaked out the door, but we were seated in ten minutes. We ordered three individual pies: tomato/spinach, tomato/mozz and clam.
All were delivered in fifteen minutes. All had delightfully crisp crust, with just the right amount of char. Unfortunately, I found the tomato sauce a bit bland and the ratio of cheese to sauce on the tomato/mozz to be tipped to far in the direction of the mozz. The clam pie was loaded with garlicky/salty clam chunks.
We took a few slices home in the famous Frank Pepe box and noticed that the box was now emblazoned with the news that Pepe was opening two more outlets, adding to its original New Haven and more recent Manchester and Fairfield locations: they're opening one at the Mohegan Sun Casino in a few months and one in Yonkers, NY a few months later.
A veritable Neopolitan Pizza empire on the rise.
—MH
Posted by Adam Kuban, May 4, 2009 at 11:00 AM
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.com
Next chance I get, I'm going to have to check it out. (Checks schedule to see when I'm near Hartsdale next...)
—Walter B.
Continue reading »
Posted by Adam Kuban, May 4, 2009 at 10:20 AM
Per the Eater blog:
A trusted tipster tells us that a friend was approached last week for a position at a new branch of Jim Lahey's fanatically adored Chelsea pizza place Co.. She tells us it's "somewhere downtown" but can't provide further intel.
Related
Co. Company Pizza Soft Opening Photo Gallery
First Taste: A Preview of Jim Lahey's Co. Company Pizza
Posted by Adam Kuban, May 1, 2009 at 5:00 PM
By way of Grub Street's New York Diet feature, we learn that former Top Chef contestant Spike Mendelsohn plans on opening a pizzeria in Washington, D.C.:
After falafel I had a little bit of a siesta, and then dinner at Grimaldi’s. I love my pizza. I’m opening a pizzeria in D.C. in the next three or four months. I just took over the building the other day. I’m researching pizza, so I’m trying to hit up all the spots. They do a great coal-fire pizza. I had pepperoni and green peppers on it and a pitcher of beer. I love watching the owner give everybody attitude in the restaurant; it’s part of the ambience. I don’t think I want to have coal fire. I want to have American-Napolean [sic] pizza. But not a true Napolean [sic] pizza; it needs to be Americanized a little bit. The true pizza from Napoli is really soggy in the middle, and you have to eat it with a knife and fork. I don’t think it’ll take well to the American palate. I mean, most pizzas in the States that are called Napolean pizzas are crispier. That was the night.
Mendelsohn also visited 99¢ Fresh Pizza and Lombardi's and had plans to visit Tonda, Una Pizza Napoletana, Kesté, San Marzano, Emporio, and Artichoke Basille's.
Top Pizzaiola: Top Chef's Stephanie Izard makes a pizza at Spacca Napoli. [via MenuPages Chicago]
- Obama's Fave Pizza from SF: Little Star's deep-dish was inspiration for St. Louis pizzeria that served prez's pizza dinner. [SF Chronicle]
- First-Rate Tosser: Profile on a Florida dough-thrower. [Orlando Sentinel]
- CHI - Gino's North: Daniel Zemans and his crew hit one of the Windy City's cheesy institutions. [Chicago Pizza Club]
- NYC - Openings: New Carroll Gardens wine bar with wood-fired pizza. [Eater]
- Philly - Rumor: Is restaurateur Stephen Starr gearing up to open a pizzeria at 2nd and Lombard? [Foobooz via Illadelph]
- SF - Openings: Escape from New York Pizza coming to the Mission on 22nd between Mission and Valencia. [Eater SF]
Coal-oven slice seekers in the Baltimore 'burbs, take note: Coal Fire has opened in Ellicott City. The blog HowChow has some details. Coal Fire: 5725 Richard's Valley Road, Ellicott City MD 21043 (map); 410-480-2625
This new (to me) coaler was opened in February by former Carolina Panthers linebacker Dan Morgan. Oddly enough, it was inspired by the Anthony's Coal Fired Pizza chain in Florida. Combo sports bar and pizzeria. Creative Loafing says the pies aren't balanced. Dan Morgan's Cheese Mo'z Coal Fired Pizza: 8410 Rea Road, Charlotte NC 28277 (map); 704-544-5255
Urban Daddy: "Run by a young Sicilian pizza wunderkind named Francisco, you'll want to pop in to Golosi (glutton in Italian) when you're looking for a manageable treat—three inches should do—of a crispy (the flour is imported from Italy, and the dough is made with olive oil) skateboard-shaped pie." Golosi: 125 Park Avenue, New York NY 10017 (b/n 41st and 42nd; map); 212-922-1169
Of this Roman-inspired trattoria New York magazine says, "... there’s pizza from a wood-burning brick oven, with toppings like guanciale, Tuscan kale, and pecorino cream." Emporio: 231 Mott Street, New York NY 10012 (b/n Prince and Spring streets; map); 212-966-1234
Blogger EV Grieve reports that a new brick-oven pizzeria is coming to Avenue C in the form of Mr. C's Italian Trattoria. No further intel. 102 Avenue C, New York NY 10009 (b/n 6th and 7th streets; map) [via Eater]
Posted by Adam Kuban, March 26, 2009 at 11:25 AM
From the New York Post's Page Six:
Steve Grillo has transformed himself from Howard Stern's onetime sidekick to pizza poo bah, opening Hell's Kitchen Pizza at 47th Street and Tenth Avenue with partner Russ Brunelli. Their "Hellfire" pie features sausage, cherry peppers, and pepperoni. Grillo said he'd invite Stern, "but he doesn't eat pizza."
Howard Stern doesn't eat pizza? Asshat.
Posted by Adam Kuban, March 24, 2009 at 6:00 AM
Jeff Varasano hosting a pizza party at home. He moves from his own kitchen to the kitchen of his own pizzeria, Varasano's, tomorrow.
There are more notable pizzeria openings this week than you can shake a stick at. Next up: Varasano's Pizzeria in Atlanta. Some sources reported it as opening today, but according to owner Jeff Varasano's Facebook profile, his new and highly anticipated pizzeria opens tomorrow, Wednesday, March 25.
Pull out your viral-web microscopes and take a walk with me down memory lane. Prior to August 2006, Jeff Varasano was just going about his business in relative obscurity, attempting to reverse-engineer the pizza from his favorite joint, Patsy's in East Harlem. Then, in late August of that year, he announced on his pizza recipe page that he believed he had achieved his goal.
Continue reading »
Posted by Adam Kuban, March 23, 2009 at 10:55 PM
Finally. After more than a year, Ignazio's will be opening on Monday or Tuesday of next week, the Brooklyn Heights Blog reports. Though it's steps away from Grimaldi's, Ignazio's owner Louis Termini says he's not a rival—he wants to pick up the locals in the area who might otherwise avoid the long lines of tourists at the legendary pizzeria around the corner.
In the last few months, Termini has been hard at work — he installed a specialty pizza oven that is gas-operated, but heats the pizza as if it were a wood-burning oven. There will be the classic pizzas with fresh, locally made mozzarella, as well as more adventurous toppings like swiss chard, smoked eel, seaweed and seafood.
According to Brooklyn Heights Blog, Grimaldi's manager John Boyle says, "We have no competition—there’s room for everybody."
Aw, it's a regular lovefest down there under the Brooklyn Bridge.
Ignazio's Pizza
4 Water Street, Brooklyn NY 11201 (under the Brooklyn Bridge; map)
Posted by Adam Kuban, March 23, 2009 at 6:05 PM
Photograph courtesy of Tonda
Opening tomorrow: Tonda in the space that used to house The E.U.
According to the Urban Daddy:
The glorious centerpiece of the whole operation is their $30,000 slow-rotating 1,000-degree wood-burning pizza oven, sitting in full view of your table. And naturally, the Naples native (say hi to Michele when you drop by) they shipped in to tame the flames.
According to New York magazine:
“The pies will only need to rotate once to be perfectly cooked,” says oven builder Nobile Attie, who’s also done work for Jean-Georges Vongerichten and Peasant’s Frank DeCarlo.
According to the press release I received this morning:
"Maestro Pizzaiolo" Michele Sceral of Naples has been flown in to debut an authentic menu as well as to supervise the personalized pies to be made by a team at Tonda in the tradition and high standard he garnered at the Napolitan Pizzaiolo Association.
The last item here is telling. Depending on how well Sceral trains the team, it's not going to matter if that oven burns at 1,000 degrees, rotates in a circle, shines my shoes, or calls me a cab in the morning. The proof is in the eating. And we'll see how that goes both while Sceral is at the helm and when he's not.
Tonda
235 East 4th Street, New York NY 10009 (at Avenue B; map)
212-254-2900
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
Posted by Adam Kuban, January 5, 2009 at 7:10 PM
"The window paper is finally down (after what seems like years) at Ignazio's under the Brooklyn Bridge: http://twitpic.com/zw25." So sayeth Savory Cities' Chris McBride in a tweet sent to the Eater blog.
Not years per se. But the place was first reported on by the Brooklyn Eagle August 2007.
I had thought it just ran into money troubles and halted its opening. But it does look like there are tables set up in there. We'll see.
Ignazio's Pizza
4 Water Street, Brooklyn NY 11201 (under the Brooklyn Bridge; map)
Posted by Adam Kuban, January 5, 2009 at 6:25 PM
The Associazione Pizzaiuoli Napoletani, the Italian "pizza police" (they certify pizzerias as being authentically Neapolitan), is opening a restaurant and pizza school. It will be called Kesté Pizza e Vino and hopes to be open by the end of February, according to the New York Times.
And then, according to an email I just got from Roberto Caporusico at the Associazione itself, "Down the road we also expect to have classes for nonprofessional 'pizza lovers.'"
That would mean you and me, folks.
What up with the name? Caporusico explains: "Kesté (spelled 'cheste é') means 'This is it!' in the Neapolitan dialect."
271 Bleecker Street, New York NY 10014 (between Jones and Cornelia streets; map)
Posted by Adam Kuban, December 3, 2008 at 6:30 PM
Popular food blogger Orangette dropped some awesome news on her site early last week: Her husband is opening a pizzeria. It's in their Seattle neighborhood, too, which I assume is within walking distance of their home. How cool would that be, to own a pizzeria and be able to walk to it? Here's what she says about his pizzamania:
[Brandon] is also obsessed with pizza. As a grade-schooler, he used to go to a pizzeria near his parents' house in New Jersey and pepper the owner with questions about dough and mozzarella. When I met him, he lived on the Upper West Side [of New York City], but he trekked out to the middle of Brooklyn at least once a week to wait patiently in line at Di Fara. Last year, he agreed to drive a car from San Antonio to Los Angeles just so he could try the pizza at Mozza, and he took an overnight trip to Phoenix for the sole purpose of eating at Pizzeria Bianco. So when he told me that he wanted to make pizza, it didn’t exactly surprise me. It may have scared me a little, but it didn't surprise me.
The place, which doesn't seem to have a name yet, is slated to open in spring, and judging by the 200-some comments on Orangette Molly's post, her readers will be out in full force to support it. Good luck, Brandon and Molly!
The Two Boots location in Rockefeller Center (in the weird mall-like area belowground) is closing. But when a door closes, a (pizza) window opens. The mini chain will open a branch at Ninth Avenue and 45th Street. So sayeth Midtown Lunch.
Posted by Adam Kuban, November 3, 2008 at 11:00 AM
Blondie and Brownie
The blog Blondie and Brownie has some details on the Grimaldi's location in Douglaston, Queens.
Grimaldi's
242-02 61st Avenue, Douglaston NY 11362 (near Little Neck Parkway; map)
Eater reports that Grimaldi's is opening a Manhattan location in the Financial District. Owner Frank Ciolli has signed a 20-year lease on a space at 135 John Street, the site says, and that "construction is slated to begin in about a month." Menu and pizzeria layout will clone its famous sister store under the Brooklyn Bridge. Grimaldi's Manhattan: 135 John Street, New York NY (at Water Street; map)
"This pizzeria in the former SoMa Pizza spot is now open. The crust is thin, artisan style, and pizza pies are sold whole or by the slice. Calzones and fresh baked goods are also available for breakfast." 104 Seventh Street, San Francisco CA 94103 (at Mission Street; map); 415-626-8381 [San Francisco Chronicle]
The brick-and-mortar version of a popular trailer-mounted wood-burning pizza-maker is set to open in Seattle's Ballard neighborhood later this month. We blogged about Veraci earlier this summer here.
Posted by Adam Kuban, October 13, 2008 at 12:34 PM
Just got this email from a shill:
Mathieu Palombino (BLT Fish, Bouley, Cafe Charbon, Cello) opens a new pizzeria called Motorino in Williamsburg today. The menu includes a focused selection of local Brooklyn salumi, salads, antipasti, and cheeses in addition to 10 pizzas made to order in the wood-fired oven. Pizzas will include the neopolitan classics margherita, marinara and three varieties of pizza bianca, in addition to several others that will change seasonally. For dessert, Motorino will feature over 10 flavors of house-made gelato and sorbetto to be served on house-baked brioche. The restaurant will seat 55. Beer and wine service only.
Motorino
319 Graham Avenue, Brooklyn NY 11211 (at Devoe Street; map)
Posted by Adam Kuban, October 10, 2008 at 11:30 AM
Above: Before and ... after some progress. Click me bigger » Progress photographs courtesy of Anselmo's Pizzeria
What would be New York City's latest coal-oven pizzeria, Anselmo's Pizzeria Restaurant, looks like it's making some progress after failing to meet its previously stated July 4 opening target.
Says the Red Hook pizzeria's Roger Fischer, "I'm 90 percent done. The oven is taking a long time to build."
From everything I've ever read or heard about custom oven jobs, they always take longer than expected. A couple more pix, after the jump.
Continue reading »
Amy Langfield of NewYorkology tells us that La Pizzetta, a new brick-oven joint on Atlantic Avenue is open and should be starting delivery tonight. 145 Atlantic Avenue, Brooklyn NY 11201 (b/n Clinton and Henry streets; map)
Posted by Adam Kuban, October 1, 2008 at 5:30 PM
Clicking in to the Slice inbox today, we've got an email that's been sitting in my tips jar for far too long. Apologies to Kyle, who sent it in, and to you folks reading this. I should have passed this info along sooner.
Hi Adam,
Just wanted to pass along a little article that I saw in the Charlotte Observer regarding a new pizza joint headed by [renown baker and author of American Pie] Peter Reinhart, among others. It looks like it opened up [early September], but I haven't been able to find too much information about it yet. I'd swing by, but unfortunately am located elsewhere in the state. North Carolina is certainly no pizza mecca, but hopefully this place can put Charlotte on the pizza map.
And here's the restaurant's site: dineatpietown.com
—Kyle
PieTown
710 West Trade Street, Charlotte NC 28202 (map)
704-379-7555
Continue reading »
Posted by Adam Kuban, September 29, 2008 at 12:30 PM
Clicking in to the Slice inbox today, we've got some intel from Scott Wiener of Scott's New York Pizza Tours...
Adam,
I was helping a friend move this weekend and nearly drove onto the sidewalk when I saw a familiar carved-wood sign on the facade of a 96th Street building on the Upper East Side. Little Luzzo's opened about two weeks ago, serving quality slices, salads, and panini in a small storefront.
Unlike Luzzo's in the East Village, which uses an old coal-fired brick oven (211 First Avenue was once the home of the Palermo Bakery, followed by Zito's East), this location uses a brick-lined gas-fueled deck oven (Bakers Pride).
The result is a completely different slice, much thicker and sturdier with a sourdough flavor. The char on the underside is lovely, and they use beautiful fresh mozzarella on the Margherita. I'll get the exact address for you as soon as I get back home, where I filed the menu.
Not the same pizza you'll get at Luzzo's, but there are several variables, including the eatery's goal, which prevent such a duplication.
Have a slice day,
Scott
Continue reading »
Posted by Kerry Saretsky, September 22, 2008 at 4:15 PM
These boots are made for walking, and that’s just what they would do—if I didn’t live on the Upper East Side. As it stands now, I have to take a $15 cab for food that’s popular, trendy, or otherwise “cool.” So when I saw the windows of late-night, across-the-street-from-Dorrian's pizza place Mimma’s all whitewashed, I was sad—for a minute.
Until I noticed what would fill its shoes: Two Boots, so named because the “Cajun-Italian” pizza combines flavors of Louisiana and Italy (the two boots).
As an Upper East Sider, I usually feel left out, but the neighborhood is finally experiencing a comeback. The sign on the 84th Street and Second Avenue entrance proclaims it wants us, the “friends and neighbors,” to contribute photos to be eternally resin-ed into the pizzeria’s counters, and ingratiate themselves with the community. Two Boots was made for walking (it is a “neighborhood” pizza place, after all), and soon we on the Upper East Side, can walk there.
Midtown Lunch has some great photos of the new Lazzara's Pizza location in Hell's Kitchen. As the Eater blog would say, "CERTIFIED OPEN."
Posted by Adam Kuban, September 11, 2008 at 5:35 PM
You know how people always talk about how Anthony Mangieri started out in Point Pleasant, New Jersey, before moving his operation to New York City? Ever wonder what became of his old space?
Well, word is the space has been taken over by one Alex Magyar, who has been serving New York-style pizza as well as Neapolitan-style pies there since May. And he sells by the slice. All Magyar's pies are made with fresh mozzarella on the crust with a swirl of sauce on top. Toppings hew toward the traditional (sausage, garlic, fennel, eggplant, and ricotta, for examle), and there's no other nonsense on the menu like cheesesteak pizza Buffalo chicken.
Apparently Magyar is the second person to open a pizzeria in the space. The guy immediately after Mangieri but before Magyar has already come and gone. We're eager to try the pizza at Gabby & Vinny's and are planning a road trip out there soon.
Gabby & Vinny's
1901 Ocean Avenue, Point Pleasant Beach, NJ 08742 (map)
732-701-0100
Says Eater, the new spot will be at 30 West Street, New York NY 10006 (map)
Posted by Adam Kuban, September 3, 2008 at 1:15 AM
The New York Times has a nice interview with Jim Lahey, of Co., the pizzeria he just might open later this month. It's "Pizza Hut," in that it will be reasonably priced and welcoming, he says, and "Blue Hill," in that it'll be ingredient-driven.
So the menu is still a draft. "We'll have six to eight annual pizzas — no, let's say five pizzas we'll do annually, then three seasonal pizzas," Mr. Lahey said, sounding like a student caught off-guard by a pop quiz. "But I'm sure that one of the seasonal pizzas will be topped with freshly shaved summer truffle."
The Times lets slip that the oven will be a "gas-fired refractory pizza oven."
Co.
230 Ninth Avenue, New York NY 10001 (at West 24th Street; map)
Related
Update on Jim Lahey's Pizzeria, Co.
Blue Hill at Stone Barns Is the Most Important Restaurant in America
Posted by Adam Kuban, September 2, 2008 at 10:30 AM
Clicking in to the Slice inbox we got this bit of intel from Slice reader and frequent commenter Brian Preston-Campbell.
Not sure if anyone else has given you any intel on this, but I was driving back into the city last night and came down Worth Street to turn left onto the Bowery. While I was waiting for my light to change, I noticed that there's a sign in the restaurant window at the corner of Worth and Bowery (in the very heart of Chinatown, mind you) that says, "Coming soon, brick oven pizzeria." I don't have any further details since I was in the car and it was raining heavily at the time. Might be something, who knows.
Regards,
Brian
Continue reading »
Posted by Adam Kuban, August 30, 2008 at 11:15 PM
View larger map<»/a>
Just got word from Scott Wiener on a new Lazzara's Pizza location in Hell's Kitchen (or Midtown West, if you're feeling generous):
I just walked by some construction the other day and noticed that Lazzara's is opening a new spot on Ninth Avenue just south of 44th Street on the west side of the street. Not sure if they're leaving their other spot or just opening a second one. Permits were issued in July so it looks like we may have to wait a bit.
Some easy checking on the Lazzara's website reveals that the Hell's Kitchen location is slated to open in September and will be open 24/7. Very cool.
Lazzara's original location is well-known by the pizza cognoscenti but sometimes flies under the radar with bantamweight pizza lovers. It's basically a thin-crust Sicilian-style pie, and the place is often noted for the way it juliennes its pepperoni instead of cutting the sticks into traditional rounds. (Lazzara's is often also noted for its sort of speakeasyesque quality, up some stairs and in the second-floor parlor of an old townhouse in the Garment District.
Lazzara's Midtown
617 Ninth Avenue, New York NY 10036 (b/n 43rd and 44th streets; map)
Posted by Adam Kuban, August 27, 2008 at 4:00 PM
Photograph by *sim* on Flickr
You've heard of wood-oven and coal-oven pizza, but now there's lava-rock-oven pizza. In Princeton, New Jersey, next to the Sam's Club there, is a pizzeria using an oven filled with lava rock, in an attempt to achieve superhot, even cooking temps. New Jersey Monthly has the deets on Magma Pizza:
Order a slice, and you’ll get a strange oval shaped thin crusted pizza. Try it, and you’ll realize [owner Gabe Mahayni] may just have found the secret. The pizza is light from the grill, no grease or drip, just great flavor so each bite leaves you wanting more. The pies are round, and compellingly fresh as well. The calzones, and everything else is constructed before your eyes, and ready in a flash.
Magma Pizza
445 Nassau Park Boulevard, Princeton NJ 08540 (map)
609-452-8383
magmapizza.net
Posted by Ed Levine, August 12, 2008 at 2:00 PM
Lahey abandoned the idea of using this pass-through window. It's going to be more of a sit-down restaurant instead, he said.
After reading Gael Greene's post about Jean-Georges Vongerichten's involvement in Sullivan Street Bakery founder Jim Lahey's pizzeria, I called Lahey for a clarification. He said that Vongerichten and his partner, Phil Suarez, were investors in his pizzeria but they will have no involvement in either the management or the food being made there. The pizzeria will be called Company, spelled "Co." in the logo.
Lahey also told me that the equipment for the pizzeria hadn't arrived yet, and he doesn't expect it to be installed until the end of August or the beginning of September. Lahey is, of course, one of the city's and the country's great bread-bakers, so all serious eaters are eagerly awaiting the opening of his pizzeria.
He will probably not be making his trademark room-temperature Roman-style pizza at the new place (Lahey never says never). He will be making round, Neapolitan-style pies and perhaps other types of flatbreads. Lahey made some of these pizzas for a holiday party he invited me to the year before last, and I can tell you they were so good Lahey's place will likely make its way into my top-ten pizzeria list for the country shortly after opening.
Lahey is experimenting with all kinds of toppings, including a raw-corn-and-olive-oil purée. And, like the obsessive he is, he went around the country tasting pizza in preparation for his opening.
His top three pizzerias, after the jump.
Continue reading »
Posted by Adam Kuban, August 4, 2008 at 10:39 AM
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 coal-fired oven?
"The only two differences between what we do now and what Frank Pepe did in 1925 is that we have air conditioning and refrigeration," Berry said. The pizzeria's sausage still is supplied by the original sausage-maker, another family business in its third generation in New Haven.
"Our menu is very simple," Berry said. "It's pizza, beer, soda and wine." In Yonkers, the testimonial-garnering Pepe thin-crust pizzas will be baked in a 14- by 14-foot, 30,000-pound oven custom-built on the premises that replicates the oven installed by Pepe in New Haven in 1938.
Hmm. That's not conclusive as to whether the replica oven will replicate the coal-burning process. I'll put in some calls and report back when I get word. [via Small Bites with a tip o' the hat to Walter Barrett]
Posted by Adam Kuban, July 21, 2008 at 12:30 PM
While I was in Red Hook on Saturday for the opening day of the Red Hook Vendors, I figured I'd head on over to the supposed site of New York City's next coal-oven pizzeria. Slice posted about this mid June, and at the time the projected opening date for Anselmo's Pizzeria was July 4, according to its website. Looks like it's still got some ways to go, and calls to the number have gone unreturned.
I'm guessing the chimney is for the coal-oven.
And it looks like Anselmo's website has been updated since I last looked at it. The place, which was originally going to be a pizzeria and bakery, is now going to be a pizzeria only:
Anselmo's Restaurant is located in Beautiful Red Hook Brooklyn, New York. We were hoping to open on the 4th of July but we are still in construction. We are trying a fast as we can to open. Anselmo's was originally going to be a full line bakery cafe' until we found a coal oven in the building. We couldn't pass up the opportunity to make coal brick oven pizza. After all there is only two in Brooklyn and ours will be number three.We have another bakery in the works on Pier 41 in Red Hook. We will be putting out flyers on the Grand Openning. Everyone is welcome. Read more on the Chef and Co owner on the About Us Page. Keep checking back to keep up to date on the opening.
They're a little misinformed. There's Totonno's, Grimaldi's, and South Brooklyn Pizza. So they'll be the fourth.
Anselmo's Bakery Restaurant
354 Van Brunt Street, Brooklyn NY 11231 (at Sullivan Street, Red Hook; map)
718-775-5386
anselmosbakery.com
Posted by Adam Kuban, July 17, 2008 at 4:45 PM
When I did my Park Slope pizza walk three weeks ago, I noticed a place on Fourth Avenue just past 11th Street that had a new sign and some of those car dealership–type flags. The number listed on the sign was disconnected. Hmm. Was this a just-failed or just-about-to-open pizzeria?
Well, I went by the other day, and I'm happy to report that it's an opening. Pizza Grill replaces whatever pizzeria was there before. I can't remember its name. The space is large and clean. Slices cost $2.25. And judging by the slice I had on Thursday, the place has potential. Granted, it was one slice. So caveat emptor. And I had it only warm from a slice pie with no reheat. But it was thin and chewy, had a good not-too-mucked-with sauce, and best of all, had just enough Parmigiano on it to give a tangy and salty bite.
The proprietor is the former owner of Verrazano Pizza in Bay Ridge.
I'm keeping my fingers crossed. More word when I get more intel.
Pizza Grill
471 Fourth Avenue, Brooklyn NY 11215 (at 11th Street; map)
718-499-0600
Posted by Adam Kuban, July 7, 2008 at 10:00 AM
When we visited Toby's Public House last week, not only did we pick up on some great pizza, we also picked up a tip to pass on to you.
Nicola Bertolotti, who was brought in to school the other pie-makers at Toby's, will be opening his own place in Williamsburg in mid August.
The new pizzeria will be called Fornaccio, which Bertolotti told us means "old oven." The name derives from the fact that Bertolotti happened up an old house with a hundred-year-old oven that he's been restoring, along with the rest of the place.
Continue reading »
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
Posted by Adam Kuban, June 12, 2008 at 5:30 PM
OMG! I just got an awesome tip from Amy of NewYorkology.com. A new coal-oven pizzeria is coming to Red Hook. From the website of Anselmo's Bakery Restaurant:
Anselmo is building two bakeries in Red Hook Brooklyn,New York. Anselmo will be a full-line bakery Restaurant in Pizza, pasta ,pastries and breads. The first bakery will be located on 354 Van Brunt Street in Red Hook Brooklyn, New York . The second will be on 204 Van Dyke Street Brooklyn,New York. @ pier 41. The first bakery will be done by July 4th and the second will be done by December 2008. Anselmo has baked for over 25 years and has worked at very well known places like Water Edge Restaurant in Long Island,NY, Encore Bakery in Manhattan,NY, Stuars Restaurant in Manhattan,NY ,Cousin Johns Bakery in Brooklyn,NY ,Cousin Johns Bakery in Brooklyn,NY ,Tennis Club in Long Island City,NY, Trattoria Sole in Miami,Florida,Don Goavani's in Manhattan,NY and SoNo Baking Company & Cafe' in Norwalk,Connecticut. Anselmo has worked for John Barricelli,co-host of "Everyday Foods," a lifestyle program produced by Martha Stewart Living Omnimedia.
COAL BRICK OVEN PIZZA AND BREAD!
That last all-caps shouting match was Anselmo, on his website, not me. Though I must say again, just for good measure: ANOTHER NEW COAL-OVEN PLACE! Sweet! [via NewYorkology.com]
Anselmo's Bakery Restaurant
354 Van Brunt Street, Brooklyn NY 11231 (at Sullivan Street, Red Hook; map)
718-775-5386
anselmosbakery.com
Posted by Adam Kuban, March 28, 2008 at 2:30 PM
"Manhattan has its Di Fara." —Eric Miller, tipster
Editor's note: A number of readers have flooded my inbox with reports on Artichoke, a new place on 14th Street in the East Village. —The Mgmt.
First with the word was Eric Miller, who today snapped the pix you see here:
As a pizza enthusiast, I get excited by the mere whispers of a new pizza joint opening up in my neighborhood. In the East Village, we have Vinny Vincenz and Una Pizza, but now it's time for a new slice. For a few weeks now, the buzz has been about Artichoke on 14th Street between First and Second. I tried it last night, and may I say—Manhattan has its Di Fara.
It's a small location without any seating and free—yes, free—bread (cooked on premises) and cauliflower fritters to snack on while you wait (I hate cauliflower with a passion, but these were amazing). And then the pizza comes out bubbling. The sauce is sweet, and the cheese layered on in perfect proportions with an ample amount of char at the bottom for a crisp crunch with every bite. This place is the real deal and with the "traveling beer" in 32-ounce styrofoam cups only two weeks away, it will sure be the talk of pizza town.
Also reporting is homeslice Steven B. His raves and more pix, after the jump.
Continue reading »
Posted by Adam Kuban, March 26, 2008 at 8:30 AM
The New York Times's Peter Meehan on Nizza:
It offers a wide variety of salads, pizzas that aren’t destination fare but are easy to scarf and a selection of main courses, the best of which — a fried lamb chop Milanese and a wild boar lasagna — are filling enough to get you through a four-act play.
New Places: Nizza [NYT]
Posted by Adam Kuban, January 16, 2008 at 5:30 PM
View Slice's Brooklyn Pizza Map »
Not sure if it has popped up on the Slice Radar yet, but this place looks promising:
http://www.robertaspizza.com/
http://www.yelp.com/biz/robertas-pizza-brooklyn
http://bushwickbk.com/archives/259
I am going to check this place out very soon. Since I moved to Bushwick, I've been driving all the way to Fornino [Slice Fornino Archives] to get the real deal.
—Daniel K. F.
PS: Here's a report from my friend Jamie: http://theknownuniverse.us/index.php/archives/1998:
The rustic ski-camp feel of the wood paneling under the high loft ceiling, cords of wood stacked near the doorway, long, beer hall style tables, and the smell of burning wood was great, but 40 bucks for a couple of pizzas, including coffee and dessert (no liquor license yet) quickly dashed any illusions of eating there five nights a week. Still, the pizza was great and you certainly can’t beat the convenience, so no complaints from me.
Sitting at the long banquet table next to ours was a guy with a notebook and a camera, taking pictures and scribbling notes for a blog or a newspaper. It led me to do a google search when I got home. Sifting through countless blogs posts and newspaper articles, pro and con, everybody is talking about Bushwick.
Continue reading »
Posted by Adam Kuban, January 10, 2008 at 2:00 PM
View Slice's Bronx Pizza Map »
Food maven Arthur Schwarz reports on Zero Otto Nove, a newish Neapolitan joint on Arthur Avenue in The Bronx that has somehow managed to fly under the Slice radar:
Roberto’s has been a destination restaurant for years. Now Zero Otto Nove has become one. It is already, after only a few months in business, drawing customers from the hinterlands, and for several good reasons. Top among them, I am sure, is the Neapolitan-style pizza that may be the best you’ve ever had in the U.S., and better than many in Naples, as I just described. I know I am going out on a limb with that remark, but I know what I am doing. Well, I hope I am not setting anyone up for a disappointment.
Zero Otto Nove’s pizzaiolo, its pizza maker, Ricardo, who indeed has enough charisma to be called by only one name, like Garbo or Cher, is originally from Naples. But he last worked in downtown Salerno. He was making such good pizza in Salerno that my Salernitani friends suggested that the place he worked at, Pizza Margherita, would be a good substitute for Pizzeria Vicolo della Neve, my usual haunt, but which, in the summer, is way too hot and airless to be enjoyable.
As Schwarz explains, the joint's name is Italian for zero eight nine, Salerno's area code.
Zero Otto Nove
Address: 2357 Arthur Avenue, Bronx NY 10458 (Belmont; map)
Phone: 718-220-1027
[via eGullet, thanks to Eater Ben]
Posted by Adam Kuban, January 9, 2008 at 11:00 AM
From the New York Times:
Covo: A spacious duplex Italian restaurant anchors a new commercial complex. It adds its brick oven pizza, pasta dishes, and hearty main courses to the cluster of restaurants in the area: 701 West 135th Street, 212-234-9573.
Website: covony.com
Posted by Adam Kuban, January 3, 2008 at 12:30 PM
Brooklyn real estate blog Brownstoner gets a snap of soon-to-open Ignazio's Pizza (above) at 4 Water Street in the DUMBO section of Brooklyn. The blogs are already billing this as a "pizza war," given that Grimaldi's is within spitting distance, but we'll leave speculation on the shelf in favor of good old fashioned taste-testing once the new joint opens.
The owner is Louis Timero, born and raised in Bensonhurst but who moved to Hartford, Connecticut, to open the Luna Pizza mini chain in and around that city. The Brooklyn Daily Eagle ran a nice little profile on him in August of last year.
Posted by Adam Kuban, November 13, 2007 at 10:15 AM
The Daily News notes that southern Brooklyn is bucking the nationwide trend toward chain restaurants and focuses on the opening of Zio Toto, an upcoming brick-oven joint in Bay Ridge. Here's the News:
Southern Brooklyn's apparent insulation from the national trend of franchise pizza joints squeezing out mom-and-pops may in part be due to the downright hostility many locals feel toward their corporate counterparts.
John Miniaci Jr. of Johnny's Pizza in Sunset Park, whose father, John Sr., founded the neighborhood pizzeria in 1968, even started a petition drive in hope of blocking the opening of a Papa John's franchise outlet from moving to his block.
His anti-Papa John's petition went to the pizza titan's corporate office in Kentucky with 2,200 signatures. Papa John's didn't respond to the petition and opened as expected last month, but Miniaci insisted there was no noticeable drop-off in his business.
Zio Toto, the pizzeria that inspired reporter Matthew Lysiak to write the piece, will open in Bay Ridge at 84th Street and Third Avenue, replacing a Cheesesteak Factory, which closed in August.
Posted by Adam Kuban, August 14, 2007 at 4:00 PM
Over lunch, a Serious Eats colleague told me about the opening of Accademia di Vino.
"What's that? Some kinda wine bar? Not interested," I said.
"But it's got grilled pizza," she said.
"Well, why diddincha say so?"
One of the dudes behind this place—executive chef Kevin Garcia—came up through Al Forno, my colleague said, where he worked as something called a tournant, or a roundsman. Al Forno is, of course, the grilled-pizza mothership—the joint in Providence, Rhode Island, where George Germon came up the idea of slapping pizza dough on a grate over coals. Mr. Garcia also did a turn under the late Vinny Scotto at New York City's Gonzo, the place credited with bringing grilled pizza to the Big Apple. (Mr. Scotto himself learned the art of the grilled pie at Al Forno.)
Accademia di Vino, will open to the public tomorrow night (August 15) in the old Mainland space at 1081 Third Avenue, on the Upper East Side, at 64th Street.
So, lo and behold, we get back from throwing down some slices (what else did you think I'd be eating?), and there's a flack attack in my inbox. I'll let it do all the non-intriguing non-pizza talking, after the jump.
Continue reading »
Posted by Adam Kuban, August 9, 2007 at 4:45 PM
From Strongbuzz [via Eater]:
Their new Hell’s Kitchen shop is located right next to Burgers and Cupcakes and serves a selection of ten hot and bubbly wood-burning oven pies. The Provençal gets topped with fresh mozzarella, gruyere cheese, tomato sauce, black olives and herbs de provence ($7.95/$13.95), while the Romana will score you hot sausage and roasted peppers on a gooey fresh mozzarella and tomato base ($9.95/$16.95).
London has been making pizza at the Fairway Cafe for a while now, so we'd imagine that his pies at Mitchel London Pizza won't be much different from those.
And, if you want to get an idea of what kinda pizza the Provençal pie will be like, here's a video from Serious Eats in which London and wine-shop owner Joshua Wesson pair wine with pizza—at Fairway Cafe:
Continue reading »
Posted by Adam Kuban, August 7, 2007 at 6:54 PM
From Time Out New York:
Pacific Pizza The closing of a dingy Smith Street pizza joint has made way for this upscale pie-mecca from the folks behind Pacifico. Chef-owner Richard Krause (Café Luxumbourg) will apply his two years at the original Spago to his West Coastâinspired menu. Come brunch, expect a take on the classic Puck pie: smoked salmon, crème fraîche and golden caviar.
Pacific Pizza
Address: 98 Smith Street, Brooklyn NY 11201 (Cobble Hill, b/n Atlantic and Pacific streets; map)
Phone: 718-935-9545
Posted by Adam Kuban, July 9, 2007 at 10:10 PM
A round-up in New York magazine lists. Stop me if think that you've heard this one before:
Solo Pizza
Address: 27 Avenue B, New York NY 10009 (East Village, near 3rd Street)
Phone: 212-420-7656
Chickie Pig’s
Address: 121 Ludlow Street, New York NY 10002 (LES, near Rivington)
Phone: 212-254-9972
URL: chickiepigs.com
With a name like Chickie Pig's, this place better be damn good.
Mosco Pizza
Address: 105 1/2 Mosco Street, New York NY 10013
Phone: 212-227-9150
Not for Tourists notes: "Good pizza in New York is pretty run-of-the-mill. You can get it anywhere. Anywhere, that is, except Chinatown. I’m not talking about the new Chinatown (i.e. Little Italy). I’m talking about East Broadway and Doyers Street, where pizza is anathema. Thankfully, Mosco Pizza opened up on (you got it) Mosco Street, much to the satisfaction of Asian-cuisine-weary NFT office workers. The pies are good, and they sell slices for two bucks each."
Oven
Address: 60C Henry Street, Brooklyn NY 11201 (Brooklyn Heights, b/n Orange and Cranberry streets)
Phone: 718-468-6836
La Nonna Pizzeria Trattoria Paninoteca
Address: 237 Bedford Avenue, Brooklyn NY 11211 (Williamsburg, near North 4th Street)
Phone: 718-302-5353
Posted by Adam Kuban, June 21, 2007 at 2:54 PM
Dean's Pizzeria & Restaurant, a new Nick Angelis–affiliated joint is opening on the Upper West Side, as reported by the New York Times yesterday. Angelis is the man behind Nick's (locations in Forest Hills and on the Upper East Side) and Adrienne's Pizzabar (Financial District), and he's helping his sister, Mirene, with this venture.
Located in a former hotel ballroom with Greek columns and elaborate crown molding, Dean’s, along with its full Italian menu and full bar, is offering both an “old school round pizza” ($13 and $15, plus toppings) and an “old-fashioned square pizza,” ($16, plus toppings). The latter is especially thin, without the unappetizing gooey layer of dough above the crust that grandma pies usually have. The sauce on all the pies is uncooked, milled tomatoes; the squares have a garlic and oregano kick. The round pies use all fresh mozzarella, the grandmas half fresh and a high-quality chewier variety seen in some of the better slice joints.
I know you're all tired of hearing about Dom. Sorry I didn't blog this one for you homeslices yesterday.
Dean’s Pizzeria & Restaurant
Address: 215 West 85th Street
Phone: 212-875-1100
Posted by Adam Kuban, May 17, 2007 at 1:48 PM
The Village Voice's Robert Sietsema thinks he's found it at Il Brigante:
At its heart, Il Brigante is a pizzeria, and a damn good one. The rear wall is dominated by a flickering wood-burning hearth inside a limestone proscenium, where a sweating and grunting pizzaiolo is the star of his own small repertory theater. In the style of southern Italy, the 10-inch pies are intended for individual consumption. In fact, the margherita ($10) is the city's most perfect evocation of the true Naples style (even surpassing top spots like Una Pizza Napoletana and La Pizza Fresca). Starting with an irregular round of glove-soft dough with no yeasty taste, the margherita is dampened with plain tomato sauce and excellent cheese, bravely wearing a pair of fragrant basil leaves on its bosom. Eat it with a knife and fork—this is no New York pie.
Il Brigante
Address: 214 Front Street, New York NY 10038 [South Street Seaport area; map]
Phone: 212-285-0222
Posted by Adam Kuban, May 9, 2007 at 8:00 PM
Woo! Coal-oven pizza comes to Chicago! From Chicagoland's LTH Forum:
They opened yesterday. Located on Grand Avenue, about three storefronts west of Ogden. This is a cute place, wood floors, warm colors with a huge coal-fired oven in the back. I'm told that it gets about 800 degrees hot, sometimes more.
Due to time constraints, I had to order my pizzas takeout, and as such, all pizzas suffer when cooled down a bit. But still, these pies (I ordered two) had a bready, thin crust with all the integrity of an East Coast pizza. (The guys who own this are from Western Mass.) The crust was a little tough but I'm willing to give them a pass because mine had cooled down significantly before I had the chance to bite into it. Also, the pies coming right out of the oven looked amazing - big blistery crust. One noticeable difference from Neapolitan types is the black, dusty char on the top of the crust from the coal oven.
I ordered two pies - one margherita with fresh mozz and big whole pieces of basil on top and one with pepperoni, black olives and mushrooms. The sauce was tomatoey, with a tomatoey acidity, and lacking the cloying tomato paste taste of typical Chicago pizza. Both were quite tasty, and quite foldable. It is a welcome addition to a neighborhood that is without any East Coast/true Italian style pizza options.
But for the first day, there appeared to be no kinks and they had quite a crowd for opening day. Definitely worth getting down here for a try.
Coalfire Pizza
Address: 1321 West Grand Avenue, Chicago IL 60622 (at Ogden Ave.; map)
Phone: 312-226-2625
Posted by Adam Kuban, April 25, 2007 at 1:16 PM
My Serious Eats colleague Lia just sent this via cellphone picture-messaging.
Russo's, new pizzeria on Ave B between 3rd and 4th, opening in two weeks-ish. Nice huge interior, brick oven. There's another place opening between 2nd and 3rd called Solo Pizza, regular oven.
Thanks, Lia! If you have a tip you want to send Slice, email me at adam@sliceny.com.
Posted by Adam Kuban, April 12, 2007 at 7:54 PM
Dear Slice,
This sign just went up on B btwn 2nd & 3rd. Any clue who's behind it?
—KW
Beats me! Readers?
Solo Pizza
Address: 27 Avenue B, New York NY 10009
Posted by Adam Kuban, April 6, 2007 at 6:16 PM
Rumor is that Sullivan Street Bakery's Jim Lahey, the dude behind the no-knead bread that swept the internets late last year, will be opening a pizzeria soon. Will be on 24th Street and Ninth Avenue.
Ed Levine has had prototypes of the pizza to be served there. He says it won't be just a mere rehash of the Sullivan Street pizzas but will be "real" pizza. Ed also assures me that it will be among the city's top 5 pizzas.
Myself, I'm reserving judgment until the place opens and I can try it.
Posted by Adam Kuban, April 2, 2007 at 2:21 PM
Friend of Slice Lia just sent me the photo above. Says the tipster: "What a dumbass name. Their pizza better be damn good!"
My thoughts exactly.
CHICKIE PIG'S BRICK OVEN PIZZERIA & RESTAURANT
Address: On Ludlow Street, between Rivington and Delancey, Lower East Side.
Posted by Adam Kuban, December 21, 2006 at 1:06 PM
New place coming to Manhattan's Lower East Side. Pizzeria di Santo. Gothamist sez:
Eschewing the $3-4.50 slices at Pala (we love the pumpkin and pancetta slice regardless of the cost) and the over-priced, fancified pies littered around the area in favor of basic round (red and white) and square slices, they hope to bring quality product based Grandma’s recipes to late night eaters.
PIZZERIA DI SANTO
Address: 171 Ludlow Street, Manhattan 10002 [map]
Posted by Adam Kuban, November 28, 2006 at 6:02 PM
A Slice tipster just gave us some news: Patsy Grimaldi (right) is coming out of retirement to run a pizza joint at the new Aviator Sports & Recreation complex at Floyd Bennett Field in Brooklyn.
What's that you ask? Grimaldi was retired? Wha?
Yeah. A few years ago, he sold the eponymous pizzeria that sits under the Brooklyn Bridge and has been in semiretirement since, retaining a partnership—with Sean McHugh—in the Hoboken branch, the day-to-day operations of which he leaves to Mr. McHugh.
Our tipster tells us that Mr. Grimaldi and his wife, Carol, will run the pizzeria, which is located in the "Brooklyn Hall of Fame Food Court," and that this will be something completely different for Mr. Grimaldi. First, he's doing slices, which he's never done before. Second, the oven is not coal-fired; it's a Wood Stone gas-fired, brick-lined oven.
Word is that Mr. Grimaldi has the go-ahead from the current Grimaldi's to call it Grimaldi's at Aviator, thus avoiding any naming controversy, a subject that Patsy is familiar with from his run-in with the group that owns the Patsy's Pizzeria mini chain in Manhattan.
Our tipster was at Aviator Sports Complex for a ribbon-cutting ceremony at the food court and says that Mr. Grimaldi was scheduled to make his first pies in the newly delivered oven shortly after the pomp and circumstance subsided.
We'll bring you more as this story develops...
Coal Miner: Patsy Grimaldi hangs on to nearly lost art of cooking with coal [Pizza Today]
A Menu from Grimaldi's Hoboken [Slice Archives]
All Grimaldi's entries [Slice Archives]
Photograph from PMQ.com
Posted by Adam Kuban, October 27, 2006 at 3:46 PM
Michael Ayoub (left), the pizzaiolo behind Williamsburg's Fornino, will be opening a Manhattan location on November 6.
To be called Cronkite Pizzeria & Wine Bar, it will be located at 133 Norfolk Street on the Lower East Side [map].
"The neon sign is on its way as we speak," Mr. Ayoub said by phone from the new pizzeria.
Unlike Fornino, which uses a custom-built gas-assisted wood oven, Cronkite's pizza cooker will be a custom-made gas-fired brick-lined oven from Marsal & Sons. "I wanted to do a wood oven here, but the DEP didn't want to hear any of it," Mr. Ayoub said. "I can get the temperature with gas—700 degrees on the deck—and I'll still use DOC tomatoes, make my own mozzarella, use all the same artisanal ingredients as Fornino. The difference is going to be negligible."
Continue reading »
Posted by Adam Kuban, October 25, 2006 at 4:37 PM
After two years of preparation, Carroll Gardens newcomer Lucali opened, somewhat fittingly, on Columbus Day. Not long after, the Chowhounders started yapping about it, with most barking their approval. At the urging of Slice reader Mark H., I headed over last night to see what all the fuss was about.
The joint is the creation of Mark Iacono and takes the place of a soda fountain once known for making some of the last real egg creams in Brooklyn. Locals can take comfort, however, in the fact that Mr. Iacono was raised in the neighborhood and still lives around the corner. Not only that, but much of the equipment—including the espresso machine—comes from Leonardo's Pizza, which was sadly replaced by a Dunkin' Donuts around this time last year. The recipes, too, are from the neighborhood, having come from Mr. Iacono's grandma and aunts.
Continue reading »
Posted by Adam Kuban, June 22, 2006 at 2:43 PM
Dear Slice,
I was reading your article on the coal-oven pizzerias in Florida. Surprisingly enough, there are a few more locations opening up throughout the area. There is a company called Coal Fired Pizza Co. opening in Wellington and a second location in Coral Springs. Both are due to open the first week of July.
I know this because I am the designer/builder of these ovens. Now David Manero of Manero's Restaurant Group, Gotham City, and Shore is opening up a coal-oven pizza restaurant on PGA in Palm Beach Gardens.
The myth of the coal ovens causing pollution has passed with the use of anthracite coal. Clean burning with almost no smoke and zero carcinogens.
-- Jon Illingworth, factory sales rep, Doughpro
Jon: You don't know how this kills me. Until recently, Ma and Pa Slice were residents of Wellington. They move back to Kansas, then all these coal-burners spring up. --The Management
Posted by Adam Kuban, May 24, 2006 at 10:54 AM
A number of people tell me (most of them native San Franciscans) that the best Chicago deep dish is found in the Bay Area, at a joint called Zachary's. And now, folks in San Ramon, California, will be able to see what the fuss is about:
Since finding out that Zachary's Chicago Pizza would be moving to the city, residents have been waiting in mouth-watering anticipation to know when the establishment would open.
Construction on the 11,000-square-foot shopping plaza — named Crow Canyon Crest -- that includes the pizzeria has been going on for two months, and tenants will be able to start construction on their own lots next week.
J. P. LaRussa, Zachary's general manager, gives a target date of mid-September for the opening.
San Ramon may be new mecca for pizza [InsideBayArea.com]
Posted by Adam Kuban, May 23, 2006 at 10:22 PM
Even though a pre-Slice Adam K. used to visit Seattle often during his stint in the Pacific Northwest, he stuck mainly to dive bars and the Dick's Drive-In on Capitol Hill and not in any of Tom Douglas's restaurants. He's a Jet City institution, though, so Seattleites will like rejoice:
Uberchef Douglas and his wife and business partner, Jackie Cross, are planning to add a casual new place to their mini-empire of culinary entrepreneurship. Serious Pie, a small pizzeria, is scheduled to open this summer in the existing Dahlia Bakery downtown, which is adjacent to Douglas' Dahlia Lounge restaurant (2001 Fourth Ave.).
Tom Douglas has a pizza place in the oven [Seattle Post-Intelligencer]
Posted by Adam Kuban, February 1, 2006 at 8:54 AM
Über-technical Lower East Side pizzeria Palà opens today, according to Daily Candy. The site says owners Giglio and Edena Palazzo have been working on the place for three years. Which makes sense, last we heard, it was supposed to open November 2005.
We at Slice don't know much about Palà except that press reps were required to sign nondisclosure agreements about the joint, reportedly to protect information about how the crust is made.
With nine to 12 different flours used to make the dough and a rise time of 48 to 60 hours (both facts via Daily Candy), Slice is eager to see what results.
PALA
Location: 198 Allen Street (b/n Houston/Stanton)
Phone: 212-614-7252
[Thanks, Shannon, for the Daily Candy tip!]
Posted by Adam Kuban, November 15, 2005 at 9:00 AM
From New York magazine, a report of a new pizzeria in Park Slope. My neighborhood. Looking forward to trying it.
Anthony’s has been Sal Buglione’s dream for years: a restaurant named for and dedicated to his father, a mason from outside Naples. But when Anthony Buglione passed away unexpectedly, his restaurateur son nearly abandoned the plan, focusing instead on his involvement in the burgeoning Nick’s Pizza chainlet. Buglione’s friends encouraged him to persevere, and together they built the sort of homey southern-Italian restaurant and pizzeria he’d always imagined surprising his dad with. “We’d pull up, I’d say, ‘Hey, look, Anthony’s, let’s get a pizza,’ then I’d say, ‘This is for you.’ ” ...
ANTHONY'S
Location: 426A Seventh Ave., Park Slope, Brooklyn
Phone: 718-369-8315
UPDATE: Slice Visits Anthony's
Buzz & Openings: Anthony's [New York magazine]
Posted by Adam Kuban, October 5, 2005 at 9:07 AM
New York magazine is reporting on a new, Burger Joint–inspired burger place:
If Good Burger, a newfangled Turtle Bay soda fountain of sorts, seems familiar, it may be because owner Nick Tsoulos of the Patsy’s pizza-chain family took the Burger Joint at Le Parker Meridien hotel as his model. Although he stopped short of draping the place behind a giant curtain, he did manage to lure away a couple of prized patty flippers from that once semi-secret but now famous burgery.
For more on burgers, check out our little sister site, A Hamburger Today.
GOOD BURGER
Location: 800 Second Avenue (at 43rd St.)
Phone: 212-922-1700
Openings & Buzz [New York]
Thanks to our Queens Correspondent for tipping us to this story.
Posted by Adam Kuban, September 20, 2005 at 11:07 AM
Zagat.com released the results of a poll that found pizza is New York City's No. 1 on-the-go food. This, according to the New York Daily News.
The online poll asked people to rank six items designed to be wolfed while walking: pizza by the slice, hot dogs with red onions, soft pretzels with mustard, roasted chestnuts, shwarma (gyro) and Italian ices.
What makes a slice so nice? "It's affordable, convenient and nutritious," says Todd Birnbaum, co-owner of Park Ave. South pizzeria Pinch, where slices are sold by the inch.
No big news there. Of course pizza is the Big Apple's biggest walk-and-eat food. What's more noteworthy to us at Slice is the second graf of this story: "More than a dozen pizzerias have opened this year. And at Palá, opening in November, press reps have been required to sign nondisclosure agreements about how the crust is made."
Geeze Louise! Nondisclosures for pizza? Ai yah!
As for why nondisclosures—according to Florence Fabricant's recent roundup of upcoming openings of note in the New York Times is this sentence on Palá: "All sorts of pizza technology is going into this place, which will pride itself on its crust and its Roman-style ingredients."
OPENING
Palá: 198 Allen Street
Pizza's runaway favorite in nosh-as-you-walk poll [New York Daily News]
A Tasting Menu of Restaurants to Come [New York Times]
Posted by Adam Kuban, June 22, 2005 at 2:33 PM
From the New York Times today comes a short blip about the impending opening of Waldy's Wood-Fired Pizza and Penne, which happens this Friday (June 24):
Since Beacon opened on West 56th Street six years ago, Waldy Malouf has spent much of his time near a wood-burning oven, shoveling food in and out of it with a long wooden peel. The opening Friday of Waldy's Wood-Fired Pizza and Penne, 800 Avenue of the Americas (27th Street) changes none of this, merely expands it. Mr. Malouf, left, the chef and an owner at Beacon, owns the new place, which he calls a "slice joint," with Rob Dixon. What other slice joint offers 11 different pizzas in two sizes of rectangles and also as a single-serving quarter-pie?
WALDY'S WOOD-FIRED PIZZA AND PENNE
Location: 800 Sixth Ave. (b/n 27th and 28th Streets), Manhattan 10001 (Chelsea)
Getting There: F/V trains to 23rd Street; N/R/W trains to 28th Street
Phone: 212-213-5042
The Skinny: Owner of Beacon brings his skillz downtown a bit; cooking in a wood-fired oven, duh.
Posted by Adam Kuban, June 2, 2005 at 8:18 AM
Update: Read Slice's Adrienne's Review here
From NYMetro.com (third item):
Adrienne’s Pizza Bar
Square must be the new round judging by Adrienne’s, a stylish joint venture from father-and-son restaurateurs Harry and Peter Poulakakos (Bayard’s, Financier Patisserie, Ulysses) and Nick Angelis of Nick’s Pizza fame. Although his superb signature round pie is on the menu, the big news is that Angelis has delved into the rarefied world of thin-crust square, or “grandma”-style pizza. Inspired by Brooklyn’s Di Fara and its thin-crust Sicilian pie as well as the trend-setting grandma version at King Umberto’s on Long Island, he’s crafted a pizza that—dare we say it?—could surpass them both.
ADRIENNE'S PIZZA BAR
Location: 54 Stone Street, in Manhattan's Financial District
Phone: 212-248-3838
Openings: Adrienne's Pizza Bar [NYMetro.com]
[Thanks to Mr. Cutlets for the tip!]
UPDATE: Read Slice's Adrienne's Review here
Posted by Adam Kuban, March 29, 2005 at 11:03 AM
New York Metro reports:
After opening what might be New York's most idiosyncratic wine bar—Prospect Heights' rustic Aliseo Osteria del Borgo—Albano Ballerini continues to remake burgeoning Vanderbilt Avenue in his own offbeat culinary image. Ballerini's family has been in the food business since his grandmother opened a café in the Marche region of Italy, and in her honor, he's transformed a Brooklyn slice joint into a boutique focacceria. Pizza chef Ruth Kaplan, an Aliseo customer and avid home cook whose puffy, free-form pies got her the Amorina gig, has a toppings repertoire that runs the gamut from classic (tomatoes and mozzarella) to creative (dried cherries, nutmeg, orange peel, and crème fraîche). Homey pastas like spaghetti and meatballs perfectly suit the cozy room, which has been outfitted with red-checked-cloth-covered tables, salvaged menu boards, and Ballerini's grandmother's yellowing invoices and receipts.
AMORINA
Location: 624 Vanderbilt Ave., Prospect Heights, Brooklyn
Getting there: Q/B train to 7th Ave. or 2/3/4/5 to Grand Army Plaza
Phone: 718-230-3030
—photograph by Kenneth Chen for New York
Thanks to MVG for the heads-up on this item.
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!
Posted by Adam Kuban, December 19, 2004 at 11:28 AM
The pizzeria affiliated with the now-legendary Di Fara is open, and reports are beginning to trickle in to Slice and starting to appear on Chowhound. Here's what Slice reader Mike had to say about the place:
Had a slice of their regualar pie. I have to say it's pretty close (almost there) to a Di Fara's slice. (Very good as far as pizza goes.) I was happy to see Dom's daughter there overseeing the kitchen. Has potential!
Here's a link to the discussion on the Chowhound Manhattan message board: DiMarco's Report
As you can imagine, Slice is fairly busy as a good portion of the staff prepares for Christmas travel, but we'll make a trip down there this week and report back before leaving town.
UPDATE: It took us a little longer than we'd hoped, but we just posted our review of DeMarco's.
FURTHER READING
All Slice posts on DeMarco's [The Slice Archives]
Posted by Adam Kuban, November 17, 2004 at 10:55 AM
From the New York Observer (last item):
All is not lost for New York's pizza lovers. Sure, there was plenty of hand-wringing in recent weeks when Joe's Pizza and its overrated pies lost the lease on their fabled location at the corner of Bleecker and Carmine streets. But now, it looks like the best-rated pizza in the city is coming to Manhattan. The family behind DiFara's legendary pizzeria in Midwood, Brooklyn, has partnered with Jeff Schwartz, a retired schoolteacher, to open a restaurant/bar at the corner of Houston and Macdougal in the Village. The deal was not without its drama. When Mr. Schwartz, a longtime fan of DiFara's extra-thin crispy crust and hand-grated cheese, put up DiFara's signs at the new location, the pizzeria's founder, Domenico Demarco, was outraged, vowing that the name could only be used for his original spot. "I may have pulled the trigger a little early," admits Mr. Schwartz, "After all, the name means a lot to Domenico." After a few days of negotiation, Mr. Schwartz came to an agreement with the family on Nov. 16 to name the restaurant DeMarco's Pizzeria, with the family running the restaurant (DiFara's is a combination of the names DeMarco and that of his original co-founder) and looking to open in early December.
UPDATE: DeMarco's Is Open
FURTHER READING
All Slice posts on DeMarco's [The Slice Archives]
Posted by Adam Kuban, November 15, 2004 at 3:22 PM
Slice reader Derek e-mailed us over the weekend to let us know that Peperoncino, first mentioned here on Slice a couple weeks ago, is open:
A new brick-oven pizza joint, Peperocino, opened up a hal a block away. i am happy to report it was delicious, and from what we heard from the guy who runs the place, the oven needed a couple more weeks to settle in. I can't wait to go again.
Great carpaccio (slabs of it), if you are into that sort of thing.
Peperoncino is just down the block a bit from Slice HQ, so we'll be going ourselves soon and will report, of course.
Posted by Adam Kuban, November 12, 2004 at 4:14 PM
Tomato & Basil, the soon-to-open pizzeria that Slice reported on a couple weeks ago, tells us that it will most likely open tomorrow. The brown paper lining the windows is down, and the neon sign is up. Click the photo to enlarge, and get a glimpse of what the interior looks like. Unfortunately, Slice will be out of town tomorrow, so we might not make it in. We'll try it Sunday, if T&B operates on the day of the Lord.
I was especially happy to see this pizzeria materialize because it's immediately in front of the subway station I emerge from after work. I'm hoping for good things from this place. Fingers crossed that it doesn't disappoint.
Posted by Adam Kuban, November 12, 2004 at 12:09 AM
Remember all the hullabaloo a couple weeks ago about the closing of Joe's Pizza's corner location on Bleecker and Carmine in the West Village? Remember how one longtime patron, Bill Gutering, who had been going to Joe's since age 13, was quoted in the New York Post as saying, "I'm going to go out of my mind if this is another Starbucks or Blockbuster"?
Mr. Gutering can keep his wits about him. We at Slice have word that the location will be home not to a megagiant coffee chain or subpar video store but to another pizzeria. From an e-mail to us from Abitino's Pizza:
I would like to inform you that Abitino's will be opening up on the corner of Carmine and Bleeker Street, in the spot formerly known as Joe's Pizza. We anticipate the grand opening will take place in late January 2005.
For more on Abitino's Pizza, visit its site.
Posted by Adam Kuban, October 22, 2004 at 10:20 AM
Photograph courtesy of Wrapped in Dough.
Earlier this week, we brought you word that
two new pizzerias were gearing up to open in Park Slope, Brooklyn. Then there came word that Caroline Kennedy Schlossberg
might be moving to the tony parkside 'hood. And now today, in yet another Park Slope–related story, there's an item in the
Daily News about a yet another pizzeria opening in the area.
OK, so it's actually in neighboring neighborhood Prospect Heights, just north of the Slope, but it's close enough for us, and certainly walking distance for many Slopesters, so we'll sort of lump it in there. The News says:
The owners of Aliseo, the cozy Italian spot that helped bring fine dining to Brooklyn's Vanderbilt Ave., will open a wood-fired pizza parlor and foccaceria across the street (624 Vanderbilt Ave. at Prospect Place). Look for Amorina: Cucina Rustica (Amorina for the owner's grandmother, the rest from a sign found under the space's old awning) the first week in November. In addition to pies, it will offer pastas, Italian beers and other specialities. [Emphasis added.]
For very thorough readers of this website, this is old news, as one of our tipsters alerted us to this story months ago. That tipster was none other than Slice's favorite Chinese-oil-refinery-based food blogger Astrid, proprietor of Wrapped in Dough. Astrid used to live near this soon-to-open pizzeria and, in fact, took the photo of it that you see above. She is now teaching English to oil-refinery workers in China and blogging like mad about all the delicious-looking food she's been eating there. Her site is a fascinating read; we encourage you to click over and have a look.
Posted by Adam Kuban, October 19, 2004 at 4:50 PM
Last week we digested a Daily News story on artisanal pizza. It said that Williamsburg pizzeria Fornino was scheduled to open October 19. This is not the case. Slice spoke to Fornino owner Michael Ayoub, who said the eatery will open October 20. We regret the Daily News's error.
Posted by Adam Kuban, October 19, 2004 at 1:08 PM
A few weeks ago, in a long-vacant space just outside my neighborhood subway station, I noticed something new. The vandalized plywood façade that had for months welcomed me home from work was gone, in its place a sleek, matte-aluminum multidoored storefront with no hint as to its function to come.
"Interesting," I immediately thought, "so the opening salvo in the gentrification of Fourth Avenue has been fired."
Along the Park Slope side of this busy thoroughfare, from roughly Park Place to 3rd Street farther south, there are at least seven condominium projects that are just finished, almost finished, or under way. Having watched the corresponding stretch of neighboring Fifth Avenue go from grime to prime and knowing that these new condo dwellers would want nearby amenities, I figured it wouldn't be long before hip little stores and restaurants started opening on Fourth.
It is not this website's place to debate the merits or miscalculations of gentrification. Convincing arguments can be made by either side. Slice is concerned instead with pizzification, and so my second thought was, "Wouldn't it be keen if that narrow little place was a pizzeria?!" Well, it wasn't more than a couple weeks after making that wish than a sign appeared over the now-papered-up windows: "Coming Soon: Tomato & Basil." Needless to say, this reporter is eagerly awaiting Tomato & Basil's opening day (which I would have inquired about had there been someone there). With a cute name, cute space, and unbeatable slice-on-the-way-home location, I'm hoping for good things. The pizzeria is on the southwest corner of Union Street and Fourth Avenue, just south of New College Restaurant.
The recent pizzification of Park Slope doesn't stop there, however. A couple days later, after waiting in vain to transfer to an R train at Pacific Street, I decided to hoof it home. (Heck, it's only 12 blocks.) There's more to look at on Fifth Avenue, so I took that route. Imagine my surprise when I saw a sign (top-left photo) on the corner of Saint Mark's Place that read, "Coming Soon: Peperoncino, Locanda et pizzeria Napoletana"!
Like Tomato & Basil's location, this corner (right) had been boarded up for a while. I've always liked its turretlike column of bay windows and corner entrance and distinctly remember imagining a pizzeria in this space, too. (I pretty much imagine pizzerias in any vacant location.) No word, either, on when "soon" is, but this place looks a lot more raw than Tomato & Basil.
A quick translation of the sign, using a combination of Babelfish and an Italian-speaking coworker, yielded a confusing result. Peperoncino is easy: spicy little pepper. But "locanda et pizzeria Napoletana"? Locanda = "inn." So maybe "pub and pizzeria," even though I thought that "e" was Italian for "and," not "et." Nevertheless, I won't fault the translation if the pizza's good.
Fingers are crossed at Slice HQ that these two places can carry the pizzification trend started by Franny's. Before that, it was darn near impossible to find a passable slice in the neighborhood.
Posted by Adam Kuban, October 15, 2004 at 11:08 AM
UNA PIZZA NAPOLETANA
Location: 349 12th Street (East Village, b/n 1st/2nd aves.)
Nearest train: L Train to First Ave.
Phone: 212-477-9950
Hours: Thurs. & Fri., 5 p.m. until sold out of dough; Sat. & Sun., Noon until sold out of dough
Payment: Cash only
The Skinny: Get there early; proprietor Anthony Mangieri stops making pizza when the day's allotment of dough runs out. For now, it's BYO on the ALCO. No take-out, no delivery.
It took some convincing to get me out to Una Pizza Napoletana last night. I'd already eaten enough pizza for the week: an entire plain pie at Patsy's on Tuesday, then six slices at Patsy's again on Wednesday night. But when co-worker Honey P. reminded me of my plans to visit the new Neapolitan pizza shop that had just moved from Point Pleasant, New Jersey to the East Village—and offered her pleasant company for the excursion—I knew I couldn't shirk my pizza-eating duties.
And, ladies and gents, I'm glad I didn't. Una Pizza Napoletana was amazing. We arrived shortly before 7 p.m., worried there'd be a line. This wasn't the case, but as we stepped into the small, warmly lit space, we didn't see an open seat in the joint. Lucky for us, though, a couple had just gotten up from a four-topper table, and the friendly waiter told us he could seat us immediately if we didn't mind sharing a table with a gentleman who was on line just ahead of us. Hey, we're friendly folks at Slice, so of course we didn't mind.
It turned out that this gentleman had been a longtime regular at Una Pizza Napoletana's former New Jersey location. He and several other regulars had made the pilgrimage into the city to get their hands on some of Anthony Mangieri's (left) pies. That they were aching for Mr. Mangieri's pizza after having been deprived of it during the relocation, well, we took that as a very encouraging sign. Our de facto dining companion told us about Mr. Mangieri's exacting standards, about his passion for producing authentic Neapolitan pizza, about his history as a bread baker before turning his attention to pies, and about how Mr. Mangieri often closed up shop for weeks at a time while he traveled to Naples to hone his technique. "His grandfather owned a popular gelato shop in Newark," he informed us. "So the food business is in his blood."
Indeed, Mr. Mangieri is hardcore. From his menu:
Pizza—a word known all over the world, from New York City to Los Angeles, from Paris to Tokyo. It is a word used to describe many products; deep-dish, cracker thin, stuffed crust, etc. However, the meaning of the word "pizza" has been misunderstood and misrepresented over the years. Pizza only means one thing. It is Neapolitan—the word, the definition, the product. The word is a slang Neapolitan pronunciation of the word "pita." The history of pizza possibly can be traced back to the very beginnings of man and fire. Certainly, the pizza eaten today in the backstreets of Napoli is linked directly to the flat bread baked in Pompeii 2,000 years ago. This said, all the square, round, thick, stuffed and over-topped pieces of dough may be to your liking, but don't call it pizza.
Honey P., our dining companion, and I all agreed that this single-minded focus on doing things right and not cutting corners was to be admired and was exactly what's needed in the New York City pizza world, whether you're a pizzaiolo striving for authentic Neapolitan style or for the more common New York–Neopolitan style.
After about about 20 minutes of conversation, I ducked out to grab some beer at a bodega a couple doors down (Una Pizza Napoletana is BYOB for now, pending a license for wine and beer), and shortly after coming back to the table, our pies arrived. We had ordered the Margherita (San Marzano tomatoes, buffalo mozzarella, extra-virgin olive oil, fresh basil, and sea salt) and the Filetti (fresh cherry tomatoes, buffalo mozzarella, fresh garlic, extra-virgin olive oil, fresh basil, and sea salt). A quick pre-consumption examination of the crust revealed areas of careful charring—just the right amount—distributed across an otherwise crisp golden-brown background. The Margherita itself looked perfect, with dots of creamy melted mozzarella floating atop a bright-red layer of sauce. Fresh basil leaves that appeared to be just-wilted from the wood-fired oven's intense heat were scattered across. The Filetti appeared much the same, except for a smattering of halved cherry tomatoes that promised a burst of sweetness upon bite.
As delightful to the eye as the pies were, we were hungry, so, picking up knives and forks, Honey P. and I dug in. Yes, knives and forks: True to the Neapolitan way, Mr. Mangieri serves his 12-inch pies whole, and it's up to the customer to cut them at table.
The pizzas were stupendous. The crust was crisp and chewy with a pronounced but not overpowering woody flavor that complemented the satisfyingly salty dough. Every bite yielded easily discernable flavors: sweet fresh tomatoes, mild creamy buffalo mozz, and an oil of such an unbelievably high quality that it tasted like liquefied olives.
Remember all the Franny's frenzy of a few months ago? We at Slice predict that Una Pizza Napoletana will garner such praise in the weeks and months to come. As Cindy Adams says, "You heard it here first, kids."
Now let's talk about prices. These pies don't come cheap. At $16.95 per pie, Honey P. and I got out of there after dropping $50 (that's with tax and tip and two orange-flavored sodas, not counting our BYOB bottles of Stella Artois). But, as Mr. Mangieri's menu says (click on the images at top for a larger view), "We have no quarrel with the man who sells a cheaper pizza ... he knows how much his is worth!" Whether Una Pizza's pies are worth the price is up to you to decide. We think they are; we just don't think we could afford them as often as we'd like.
###
FURTHER READING
For more on Mr. Mangieri and Una Pizza Napoletana, read
this story from the Asbury Park Press. Our de facto dining companion tipped us to it and told us that the reviewer is notoriously hard on local restaurants but raves about Una Pizza.
And, if you haven't done so, click on the menu images above to enlarge them. They contain a history of pizza and explain Mr. Mangieri's pizza philosophy.
Photos by Bob Bielk, Asbury Park Press.
Posted by Adam Kuban, October 13, 2004 at 1:12 AM
The Daily News had this story on artisinal pizza over the weekend. We were too busy out in Elmhurst, Queens, eating Pakistani pizza to catch it. Here's an excerpt:
Who makes New York City's best pizza? Simple. Just ask the city's most passionate pizza fans - and then get all 8 million of them to agree.
This city, with its 3,000-odd pizzerias, has whole Web sites devoted to the topic, with camps clustered resolutely behind the same perennial names - Lombardi's, John's, Grimaldi's, and so forth.
But the imminent opening - skedded for Oct. 19 - of Fornino in Williamsburg has got us thinking about New York's favorite food in a whole new way. We'll call it artisanal pizza, and it's an entirely different pie.
To be an artisan, of course, is to craft something by hand, using methods more labor-intensive than expected in our rapid-transit, short-order society. In the context of pizza, this might mean a super-thin crust, a sauce of fresh-ground tomatoes, house-made cheese, house-grown toppings, and an oven that burns fresh-cut fuel for the most ideal bake. We've investigated some new spots where hand-made means well-made. And delicious. ...
Mentioned are L'Asso, Posto, Vento Trattoria, and Fornino, of course, where
Michael Ayoub is taking the artisanal concept to an extreme: The 30-year chef-owner (Cucina, Mike & Tony's) is an accomplished gardener with a desire to pay homage to his Neapolitan heritage, and will soon launch this shrine to pizza and antipasto. He'll be making his own mozzarella and organic sausage, and cultivating his toppings - far-out products like Sicilian oregano, peppery wild arugula, and three types of eggplant - in a rooftop, on-premises greenhouse that will operate year-round. He'll then forge the pies in a three-tiered brick oven with temperatures reaching 1,000 degrees.
This sounds amazing and reminds us of the amazing work that Chris Bianco does at Pizzeria Bianco in Phoenix. Needless to say, Slice has a busy week ahead. We'll be at Fornino as soon as we can and at Una Pizza Napoletano, too. Oh my.
[Thanks to Youngna for alerting us to Fornino's upcoming opening.]
Posted by Adam Kuban, October 12, 2004 at 5:45 PM
Slice told you back in August that a new VPN pizzeria (verace pizza Napoletana) was headed to Manhattan. Well, Una Pizza Napoletana is opening this weekend. From NewYorkMetro.com:
This is how dedicated Anthony Mangieri is to his craft: After signing a lease in Manhattan, rather than attempting to run two places at once, celebrity-chef-style, he sold his original pizzeria in Point Pleasant Beach, New Jersey. "My mother used to drive me around since I was 15, taking me to John's on Bleecker, bakeries I read about," he says, recalling the tristate area's golden age of brick-oven pies. "John's, Totonno's, and Frank Pepe in Connecticut were so amazing." And now? "In my opinion, there's no good pizza." This weekend, he challenges the status quo with four classic styles, all baked in a wood-burning brick oven and topped with varying combinations of Neapolitan mozzarella di bufala, San Marzano tomatoes, Sicilian sea salt, fresh garlic and basil, and extra-virgin olive oil. And he plans, like certain vaunted pizzaioli before him, to keep the same idiosyncratic hours: Thursday to Sunday, "till the dough runs out."
I called to find out about methods of payment, etc. (though I'm assuming it'll be cash only), but got a recording. My favorite part of the outgoing message: "And don't leave me a message 'cause I won't return your call. If you have my cell number, you can reach me there."
Sounds like Mr. Mangieri's also importing his Jersey 'tude. We can't wait to try the place.
UNA PIZZA NAPOLETANA
Location: 349 East 12th Street
Phone: 212-477-9950
Hours: Thurs. & Fri., 5 p.m. till no dough; Sat. & Sun., noon till no dough
[Thanks to E.A. for spotting this.]
Posted by Adam Kuban, September 20, 2004 at 10:00 AM
Word of two upcoming pizzerias reached us this weekend.
Waldy's Wood-Fired Pizza & Penne
From the Daily News: "Personal food passions fuel new endeavors from three well-known chefs: Annisa's Anita Lo rolls out Rickshaw Dumpling Bar at 61 W. 23rd St. in November; Beacon's Waldy Malouf launches Waldy's Wood-Fired Pizza & Penne at 800 Sixth Ave. (near 27th St.) in December...."
Pop Burger-owned pizzeria
The Post reports in its Sept. 18 edition (sorry no link to this one) that the folks behind "celeb-friendly Pop Burger" are opening a "high-end pizzeria" next door in the Meat Packing District.
Posted by Adam Kuban, August 24, 2004 at 3:45 PM
Please excuse the extraneous blather. Slice editor & publisher Adam K. sang karaoke for the first time a few weeks ago and can't get enough.
