Entries tagged with 'Slice Reviews'
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Cheeseburger Pizza at Nite 'N Gale: Too Much Pickle
Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. --The Mgmt. [Photograph: Mark Blitstein; remaining photographs: Daniel Zemans] Nite 'N Gale 346 Waukegan Avenue, Highwood, IL 60040 (map); (847) 432-5244; nitengale.com Getting There: Metra Union Pacific North train to Highwood; restaurant is visible from train platform Pizza Style: Cracker crust Oven Type: Gas The Skinny: Highwood institution puts out a good cracker crust, but misses badly with its cheeseburger pizza Price: 10" cheeseburger pizza is $12.50 Nestled between Highland Park and Lake Forest, leafy suburbs that have been home to...Naples: A Trio of Pizzas at Pizzeria Starita
Thought you all might want a little break from my recent ramblings. Here's a field report from Gianluca Rottura (who you might know round these parts as nextgospel). Enjoy! --The Mgmt. [Photographs: Gianluca Rottura] Unfortunately, I must make this article for Slice as short as possible. If there were no limits, I could write a book on my lunch at Pizzeria Starita. For those of you familiar with Kesté Pizza & Vino in New York City, the co-owner and pizzaiolo there, Roberto Caporuscio, perfected his skills at this Neapolitan landmark, which was featured in the Sophia Loren flick L'Oro di...Seattle: Serious Pie's Cherry-Bomb Pepper and Sausage Pizza Is the ...
[Photograph: Adam Kuban] Serious Pie 316 Virginia Street, Seattle WA 98101 (map); 206-838-7388; website Pizza Style: Artisanal Oven Type: Wood-fired The Skinny: The crust is soft and incredibly airy but takes most of its crispness from a dusting of cornmeal. The Margherita is good, but the real thing to get here is the sausage-and-cherry-bomb-pepper pie. It's amazing. Price: $14 to $16. Happy hour half-pies are $5 M–F, 3–5 p.m. After 48 hours of reminiscing, hanging out with old friends, and eating a boatload of pizza in Portland, my next stop was Seattle, aka Jet City, aka the Emerald City,...Imo's Pizza: St. Louis' Inexplicably Addictive Pie
Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel from the road, this time in St. Louis. —The Mgmt. Imo's Pizza 742 S 4th Street, St. Louis MO 63102 (map); 314-421-4667; imospizza.com Pizza Style: Cracker thin crust Oven Type: Convection The Skinny: St. Louis's signature pizzeria is a treat for those of us who have acquired the taste but understandably far from it to those who have not Price: 12-inch with sausage, $10.66 Gefilte fish. Chitterlings. Thousand-year-old-eggs. Provel cheese. What do these four foods have in common? To the extent that it's possible to have...Portland, Oregon: Al Forno Ferruzza
[Photographs: Adam Kuban] And we close out the Portland part of this trip with a quick slideshow of Al Forno Ferruzza, 2738 NE Alberta Street, Portland OR 97211 (at NE 28th Street; map); 503-253-6766....Pizzeria Gialina and a Summer of Super Slices in San Francisco
[Photograph: Adam Kuban] Gialina Pizzeria 2842 Diamond Street, San Francisco CA 94131 (map); 415-239-8500; gialina.comPizza Style: ArtisanalOven Type: Gas-fired I have several vivid memories of San Francisco restaurants from when I lived there, back in the days of yore. I often wistfully recall the sight of the cook hand-pulling noodles at Kirin and the incomparable dry fried squid my friends and I would fight over. At other times, I daydream and find myself in North Beach, inhaling garlic vapors before walking into Caffe Sport just as lunch hour ends and sharing shrimp and pasta with an old friend. Such...Portland, Oregon: Nostrana
Previously in our West Coast Pizza Madness tour: Apizza Scholls, where our party of eight housed almost four pies. After dinner there had ended, only one brave soul—This Is Pizza's Adam Lindsley—dared join me for a second stop at Nostrana immediately after. (The rest of the folks retired to the Horse Brass for drinks, some vowing to meet us later in the evening for the third and final stop.) Though I'm not a fan, I'm used to the notion of Neapolitan-style joints leaving pies uncut. I've never seen one offer scissors for the job, however. As This Is Pizza's Adam...Portland, Oregon: Apizza Scholls
Clockwise from top left: Apizza Scholl's just before 4 p.m. and there's only one person in line; the shop is decorated with pictures of famous pizzerias, including FAMOUS RAY'S!?!; the amatriciana, with pancetta and onion. [Photographs: Adam Kuban] Apizza Scholls 4741 Hawthorne Boulevard, Portland OR 97215 (at SE 47th Avenue; map); 503-233-1286; apizzascholls.com Pizza Style: Neapolitan-American—NOT Naples-Neapolitan Oven Type: Electric(!) Bakers Pride Notes: Expect long lines/wait time to get in. On the various blogs and boards, people grumble about this consistently. Is it worth the wait? I would say yes, but only you can decide. Tip: Round up a...Mundelein, Illinois: Bill's Pizza & Pub
Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. --The Mgmt. [Photograph: Bill's Pizza & Pub; remaining photographs: Daniel Zemans] Bill's Pizza & Pub 624 South Lake Street, Mundelein, IL 60060 (map); (847) 566-5380 Pizza Style: Cracker crust and Double Decker Oven Type: Gas The Skinny: Classic tavern cut pizza and the innovative Double Decker are served up in a dive bar/family/taxidermy museum Price: 12" cheese thin crust is $12.75; 12" cheese Double Decker is $16.25 Website: www.billspizzapub.com In 1957, seventeen-year-old Bill Kwiatkowski opened a pizzeria in a converted garage...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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