Village Voice's Best Pizza of 2010

In the Village Voice's Best of 2010 issue, the alt-weekly's three food writers, Robert Sietsema, Sarah DiGregorio, and Rebecca Marx, name-check their top pizza picks of the year. Interesting to note is that Ms. Marx's is not necessarily a pizzeria...

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13 Comments | Posted by Adam Kuban, October 22, 2010 at 1:45 PM
Tagged: Campo de'Fiori, Pizza a Casa, Rebecca Marx, Robert Sietsema, Sarah DiGregorio, Totonno's, Village Voice

New Pizza Style in NYC Uses Puff Pastry as Crust

Village Voice You know, I thought I had linked to this Village Voice blog post the day it came out in one of the daily(ish) Leftovers I do, but it looks like I didn't. Oh, well, I was going to give it its own post anyway, since it's totally worth it. The heart of the matter: Robert Sietsema has discovered a new pizza style in Manhattan at Birdbath Bakery: [Birdbath] has come up with a pizza based, not on the usual yeast- or sourdough-risen crust, but with a flaky puff pastry crust. The crust renders brittle and oily, and...

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6 Comments | Posted by Adam Kuban, May 13, 2009 at 11:00 AM
Tagged: Birdbath Bakery, East Village, Greenwich Village, Manhattan, NYC, pizza styles, puff-pastry pizza, reviews, Robert Sietsema, Village Voice

Second Time at UPN Is No Charm for Village Voice's Sietsema

Robert Sietsema of the Village Voice revisits Una Pizza Napoletana and, as per his first word on the place, doesn't quite like it: The pies arrive literally smoking, with charred dough on one side or the other. I ate the standard Margherita, which shocked me with its $21 price tag, Sicilian sea salt or not. It was good, but a little too substantially charred for my taste, and the “bone” (the thickest part of the crust) was a little too doughy. Still, as an example of the Naples style, it was about 95% there.The other pizza I tried, the...

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2 Comments | Posted by Adam Kuban, May 14, 2008 at 3:45 PM
Tagged: East Village, Manhattan, Naples–style, NYC, reviews, Robert Sietsema, Una Pizza Napoletana, Village Voice, wood-oven