In the 80 years since Patsy Lancieri opened his East Harlem pizzeria, Patsy's has maintained its status as an iconic New York destination for pizza pilgrims around the world. Current owner Frank Brija, who has manned the Patsy's helm for more than 30 years, intends to celebrate the restaurant's anniversary with a new location, in the Whitestone neighborhood of Queens.
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Here's what's going on in the grand old world of pizza!
Popular Brooklyn pizzeria Paulie Gee's will open a branch in Baltimore in 2013, Slice has learned. Paul Giannone, whose transformation from IT manager to renowned pizza-maker is well-documented on this site (among many other places), is partnering with Baltimore local "Pizzablogger" (who asked to remain anonymous), at what will be called Paulie Gee's Hampden.
Mario Batali is coming to Boston with his Otto-style pizza, except it won't be called Otto because of the Portland based mini-chain that is three strong in the Hub. The griddle/broiled pies will come from Babbo Pizzeria which is slated to be located in Boston's Seaport District.
Tony Gemignani of pizza award-winning fame and the always-packed Tony's Pizza Napoletana is opening a deep dish place in North Beach, this Friday night. Nestled tidily on Vallejo off Columbus, a glowing neon sign reads "Capo's," subtly staking its claim in a neighborhood where authenticity, and quality, are prized about as highly as a good whiskey cocktail and a solid slice. Here's your first peek inside!
Nine words and a name piqued my pizza curiosity: Imported smoked buffalo mozarella, sliced lemons, and fresh basil. The Sorrentina. Another word immediately leapt to mind; Keste.
Wheated, a new pizzeria and cocktail bar, is slated to open in early 2013 in Ditmas Park. Some of you who read Slice may be familiar with one half of the couple behind the place: David Sheridan, who's sprouting Wheated with his wife, Kim McAdam. (We interviewed Sheridan here and had a backyard pizza tasting here.)
Pizza fiends and pizza friends, you've heard about Nicoletta, right? How could you not have? It's the latest venture from James Beard Award–winning Michael White, one of NYC's most highly regarded chefs and the man behind Marea, Osteria Morini, and Ai Fiori. Which means the hype surrounding the place has been through the roof.
The Neapolitan pizza juggernaut just won't quit. Coming just a few weeks after Don Antonio's opening, Via Tribunali opened its doors on Monday for dinner. A mini chain, Via Tribunali comes to NYC by way of Seattle, where owner Michael McConnell opened the first location in 2004. There are now four VTs in Seattle and one in Portland, Oregon. This is the first in NYC, and it opens along with next-door neighbor Caffe Vita, McConnell's coffee shop mini chain.
A Tony's Pizza Napoletana pedigree pie may soon be in Brooklyn. [Photograph: L.A. Pizza Maven] News comes from the San Francisco Chronicle that Brooklyn will be getting a new pizza place featuring Sicilian-style pies, pasta, and a pronounced cocktail program. The San Francisco dream team that is relocating East to realize the project consists of Elizabeth Falkner, who recently closed Citizen Cake and Orson, Bourbon & Branch bartender Darren Crawford, and Tony's Pizza Napoletana partner and operations director, Nancy Puglisi. Tony Gemignani will also be involved as a consultant....
"When we opened our little pizza place in Westhampton Beach, Pop wanted three things. First to make it onto Slice. Second, to make it into the New York Times — and we accomplished both. Third is to open in NYC, and we are working toward making miracle 3 happen. In fact I'm moving into the city this week so I can have my ear to the streets and keep an eye on retail that becomes available. Let me just say how grateful i am that these forums exist for people to share their passion for pizza that everyone can share together." —Jason Brunetti
Now that we're back in full swing around here, it's time to play catch up with some news. Did everyone see this crumb that Di Fara threw out on Facebook the Sunday after Christmas? Clearly things have been in the works, but it's hard to gauge just how far along the plans are based on the pizzeria's zipped lip approach. Of course the questions started flying in the comments of the post, and the only reply was:
Wow. A resounding recommendation from the New York Times for Polpettina, a small pizzeria just north of NYC in Eastchester, New York.
The pizza scene in Portland has been fairly stationary since the much-hyped New Year's Eve opening of East Burnside's Sizzle Pie. As we approach Sizzle's one year anniversary, a second location is preparing to open in Southwest Portland, and the overall pizza landscape in Portland has encountered a rapid growth spurt. Here's what's on the horizon...
You know the original Grimaldi's location under the Brooklyn Bridge is being forced out after a landlord dispute, leaving behind its coal oven. You also know that the landlord said earlier this week that he was turning over the lease to someone "very well known." Turns out it's gonna be Patsy Grimaldi.
Located just south of Toronto in the town of Oakville, Ontario, 7 Enoteca has been open for about two weeks. The small menu features cheeses, salumi and prosciutto appetizers, as well as a meat, a pasta and a fish that will change daily. However, the star of the show is the Neapolitan-style pizzas being served out of Canada's first on-site built Stefano Ferrara oven.
With National Pizza Month drawing to a close, I'm in a reflective mood. Let's take a look at some of the new NYC pizzerias that have opened this year — including Barboncino, Wild Rise, Zero Otto Nove, and more. We also pour some olive oil out on the curb for some of our home slices who closed this year.
Yesterday marked the opening of the newest edition to the Batali-Bastianich empire. Tarry Lodge opened their first outpost in Port Chester, CT in 2008. We'll have a First Look for you next week when Slice correspondent Amy Kundrat checks out the new Westport location.
Flying a bit under the radar, this opening, but check it ... NEW COAL-OVEN PIZZERIA IN BROOKLYN! It's called Verde Coal Oven Pizza. Been open all of a week and a half at this point. In the heart of Bushwick — like deep Bushwick. Not the westernmost parts some folks have taken to calling "East Williamsburg," either. Pretty much on the border of Ridgewood, Queens. 254 Irving Avenue is the address. Between Greene Avenue and Bleecker Street. Really warm and friendly place. No beer and wine license at this time, but it's BYO.
This fire-breathing dragon pizza oven makes its lair at recently opened Source in San Francisco. According to Source owner Andrew Fox, who sent us this photo, he and his brother make their fresh mozzarella on premises and are from The Bronx, so they "know their pizza."