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Page 2 of 2: Entries tagged with 'Sallys Apizza'

'Details' Magazine Pizza Roundup

Pity poor Ed Levine. When his workday doesn't involve ordering one of each doughnut at a well-regarded New York City doughnuttery, he gets to eat pizza from some of the country's best pizzerias and write about it for Details magazine. His findings cover some familiar ground to readers of Slice and of Mr. Levine's 2005 book PIzza: A Slice of Heaven, but there are some new entries to be savored. Pizzeria Bianco [623 East Adams Street, Phoenix AZ 85004; map] "The sauce tastes like a distillation of the ripest tomatoes."Di Fara[1424 Avenue J, Brooklyn NY 11230; map] "... a Di... More

A Slice of Heaven: American Pizza Timeline

A Slice of Heaven: American Pizza Timeline

Here's the American Pizzeria Timeline, which includes only two non–Pizza Belt entries, Tommaso's and Uno's: 1905: Lombardi's, on Spring Street in New York City, is granted the nation's first license to sell pizza. 1910: Joe's Tomato Pies opens in the Trenton, New Jersey, Chambersburg neighborhood. 1912: Papa's Tomato Pies in Trenton opened by Papa, who learned his trade at Joe's. 1924: Anthony (Totonno) Pero leaves Lombardi's and opens Totonno's in Coney Island, New York. 1925: Frank Pepe opens on Wooster Street in New Haven, Connecticut.... More

A Slice of Heaven: The Pizza Belt

A Slice of Heaven: The Pizza Belt

You've heard of the corn belt and the rust belt. But what about the Pizza Belt, the part of America that gave birth to what Jeffrey Steingarten calls Neapolitan-American pizza. The Pizza Belt starts in Philadelphia and runs through Trenton and the rest of New Jersey. It extends throughout New York, Long Island, and New Haven and ends in Boston. Think of it as the Interstate 95 belt, with a few detours along the way. It was in New York that Neapolitan immigrant and grocery store owner Gennaro Lombardi was granted the nation's first Ilcense to sell pizza in 1905.... More

Dear Slice: A Hankerin' for New Haven

Q: I love your site and use it often for finding a new pie to try... I read your review for Sally's awhile back and really liked it as I've had the chance to sample their pies on more than one occasion. As far as there being reservations, there's a secret phone number that longtime customers are given after a long patronage. You can also pick up pies this way. My girlfriend's family are big Sally's devotees so I've had the pleasure of jumping the line a couple times. Anyways, the reason I'm writing is I'm wondering what pie, in... More

New Haven Pizza, Part Two: Sally's Apizza

dynamic duo Sally's Apizza and Frank Pepe's Pizzeria Napoletana were the two stops Slice made during the Pizza Club road trip to New Haven, Conn., on Saturday. Plenty of pizza was ordered from both venerable establishments. Above left is a large mozzarella pie from Sally's; above right, a large mozzarella pie (background) and a large white-clam pie (foreground) from Pepe's. Both pizzerias are so popular that lines form down the block, as can be seen below (Sally's left, Pepe's right). words by Adam K. :: photographs by Adam K. and Amanda G. | When last we left you, we... More

New Haven Pizza, Part One: Frank Pepe's

Dynamic Duo: Frank Pepe's Pizzeria Napoletana and Sally's Apizza were the two stops Slice made during the Pizza Club road trip to New Haven, Conn., on Saturday. Plenty of pizza was ordered from both venerable establishments. Above left is a large mozzarella pie (background) and a large white-clam pie (foreground) from Pepe's; above right is a large mozzarella pie from Sally's. Both pizzerias are so popular that lines form down the block, as can be seen below (Pepe's left, Sally's right). Three cars. Seventy-nine point nine miles. Ten people. Two pizzerias. Nine pies. One hundred and twenty-some dollars. That's... More