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Entries tagged with 'Peperoncino'

Peperoncino in Brooklyn: A Re-Visit

Slice: New York Carey Jones 13 comments

It's rather amazing to read back through eight years of Slice archives—eight years of pizza reviews!—if only to get a sense of the vast range of places we Slice'rs have eaten our way through. But it's also fun to watch just how much pizza culture has evolved over those eight years, in New York in particular. Let's check out Peperoncino, which opened in Park Slope in 2004 (a century ago, in NYC food years). More

Daily News Pizza Roundup

Adam Kuban 3 comments

This is another week-old one that we neglected to post about during our renovation. The Daily News did a roundup of New York City's best pizzerias last week. As we told Eater, the new foodblog from the folks who brought you Curbed: A nice roundup, I think. A lot of it is old hat to me, but there were some nice surprises in there, particularly a couple Brooklyn places (Graziella's, Laura's) that have been lurking one or two neighborhoods over from Slice HQ.Irene Sax knows her stuff, and I agree with most of her assessments, although I don't know why... More

Peperoncino

Adam Kuban 1 comment

Dr. Pepper: Peperoncino ("little pepper") recently opened in Park Slope, Brooklyn, on the corner of Fifth Avenue and Saint Marks Place (above). Owner Nino Gagliardi (top right) makes Neapolitan-style pies in his beehive-shaped wood-fired oven (above left). PEPERONCINO Location: 72 Fifth Ave., Park Slope, Brooklyn, 11217 Getting There: 2/3/4/5/B/D/M/N/Q/R to Atlantic Ave.-Pacific Street complex; walk east to Fifth Ave., then south to Saint Marks Place Phone: 718-638-4760 Hours: Dinner, daily, from 5 p.m.; brunch, weekends, 12-3 p.m. Payment: Cash only THE SKINNY Nicely charred, thin, crisp, chewy Neapolitan-style (about 10-inch) pies. Wood-fired oven. The Village Voice on Peperoncino: "From... More

Review: The Sun Shines On La Villa, Franny's, Peperoncino

Adam Kuban 1 comment

The New York Sun, which "shines for all," sheds some rays on the recent pizzification of Park Slope, a subject we examined not too long ago on Slice. Unfortunately, the Web version of the Sun shines only for those who have online subscriptions to read it. For the rest of you, Slice, like Prometheus stealing fire from the gods, has scanned the article for your elucidation. The fire analogy is particularly appropriate for this pizza story. That's because Sun writer Paul Lukas examines three wood-fired-oven pizzerias in the neighborhood: La Villa, Franny's, and Peperoncino. We first became aware of... More

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