A minimally beautiful little slice.Life rafts of mozzarella float atop a bright-red sea of fresh-tasting, chunky sauce—it's little more than crushed canned tomatoes, some salt, and a some basil. The crust is crisp and pliant and thin. You'll probably want a couple.
Clockwise from top: If you want a sort of impromptu "making-of" slideshow, click the top image; it's more bonus material than anything, though. An individual-size vodka pie. A large half sausage–half plain pie. [Photographs: Adam Kuban] Pier 76 76 Bay Street, Staten Island NY (near Slosson Terr.; map); 718-447-7437; pier76si.com Getting there: I assume most Staten Islanders have cars and can drive. If you're coming from the other boroughs, it's a short walk from the St. George Ferry Terminal—just make sure to exit near where the buses land and not on western exit. Walk toward SI Borough Hall and...
Lee's Tavern 60 Hancock Street, Staten Island NY 10305 (at Garretson Ave.; map); 718-667-9749; Pizza Style: Bar pizza Oven Type: Gas The Skinny: Classic version of bar pizza Price: Bar size, $5.25; traditional large, $9; toppings, $1 or $2 extra, respectively There are no signs outside Lee's Tavern to indicate that it is in fact Lee's Tavern. And walking into the place, there's not much of an initial indication that one would be able to get a fine example of bar pizza there. The place is worn to a dull patina—the vinyl floor and irregularly matched tables and chairs,...
From the Washington Post: The bulk of Bloomberg's spending has gone into television, radio and Web advertising, it said.But some of the money has trickled down to recession-hit small businesses, including Goodfellas Brick Over Pizza on Staten Island and in the Bronx. The Bloomberg campaign has so far forked over $8,892 for pizza at Goodfellas alone. [Hat tip to Will F.]...
Joseph L. Nizza/Atlantic Food Channel On Staten Island, 84-year-old Sylvia Prestia has been making pizza for decades in a makeshift coal oven. From the Atlantic Food Channel: Only in Staten Island could a pizza like this be the next best thing to eating meat, a pie created in 2008 for the meatless Fridays of Lent. Only in Staten Island could that pizza be called "The Passion of the Crust," and come with a free T-shirt declaring, "IT'S ABOUT THE PASSION!!" Only in Staten Island could that very same pizza spark so much outrage, it was featured on the front...
From ITLBS1 on SILive.com, referencing a pizza war going down on Hylan Boulevard on Staten Island: Some people may like Goodfella's. As much as it sucks.It's the same with BOSE Speakers. Everyone thinks they are great. They are overpriced, underperforming pieces of crap. But people think they are the best. My home theater system would set them on fire.Same with I-Pods, they are crap. To each their own. It's a personal preferrence and some people like it, poor taste I guess?When everyone wanted SONY (CRT) Trinitron's I preferred Hitachi. My 36" Hitachi from 1986 is still going. TV is not...
Salvatore of Soho 1880 Hylan Boulevard, Staten Island NY (Grant City; at Slater Blvd.; map); 718-979-7499; salvatoreofsoho.com Pizza Style: New York–Neapolitan/coal-oven Oven Type: Gas-coal hyrid oven The Skinny: Longtime pizzaman Salvatore Ganci is turning great, thin, chewy-crisp pizzas that stand shoulder to shoulder with the best coal-oven places in the city Price: Small Margherita, $9; large, $18 Just a couple blocks down from Pasticceria Bruno of Greenwich Village you'll find Salvatore of Soho. Geographically impossible, you say? Then you haven't been to Grant City, on the eastern shore of Staten Island, where this pizzeria has been cranking out coal-oven...
Clicking in to the Slice inbox today, we've got an awesome piece of intel on Staten Island pizza. Hey Adam, As a Staten Island resident for all of my life, I thought I could give you some insight on the places i've been to, as well as a new place that seems undiscovered, but in my opinion, has better pizza than Joe & Pats and definitely Nunzio's. First, you have to understand my reasons for e-mailing you. I am a college student in my first year at Loyola College in Maryland, and cannot go without pizza. If you could, foward...
