Posted by Adam Kuban, March 28, 2006 at 6:46 PM
We're always looking for good tips to pass on to readers here at Slice. This one came in from Dan Dickinson. Anyone else with tips on calzones and/or slices and/or pies should feel free to e-mail or AIM.
DD (6:33:19 PM): I seriously had the best calzone of my life today.
DD (6:33:32 PM): Transcendent!
nycslice (6:36:46 PM): where at?
DD (6:37:09 PM): Fraiche -- 73rd and York
DD (6:37:38 PM): Fresh semolina bread, fresh mozzerella, tomato sauce, and a little basil
DD (6:37:38 PM): $5.49
DD (6:37:54 PM): The fresh mozzarella sealed it -- so much better than shredded
nycslice (6:38:01 PM): baked? deep-fried?
DD (6:38:16 PM): Put in a brick oven for a few minutes
DD (6:38:34 PM): (Not a full blown brick oven, I think it was gas+brick, but still)
nycslice (6:39:23 PM): ah. so it was probably baked and then got the reheat
DD (6:39:52 PM): Yeah, they did look once-baked
DD (6:40:09 PM): They had a lot of varieties, too - a ham + olive, a bacon + chicken, some others
nycslice (6:44:20 PM): nice. once baked, twice shy
nycslice (6:44:37 PM): i will inform the Slice constituency
DD (6:44:57 PM): Ha, let me do a full blown review first
nycslice (6:45:59 PM): No! I need stuff to post. And this is easy. Slapping up an AIM. You can do a review, sure. But if I post this first, then you will feel THE PRESSURE.
nycslice (6:46:12 PM): and you will DELIVER
DD (6:46:21 PM): I see what you did there.
nycslice (6:46:22 PM): ;-)
DD (6:46:31 PM): That was pretty CHEESY
nycslice (6:46:41 PM): c'est moi
Posted by Adam Kuban, August 30, 2005 at 10:43 AM
And the tips keep rolling in ...
I am a big fan of your site.
I live and eat in Brooklyn and have come across some very good wood-fired brick-oven (it's about 100 years old and imported brick by brick from Italy) pizza at Mona Lisa Bakery in Bath Beach.
Over the course of the last few months, it has replaced Tottono's (which I have found to be inconsistent over the last few years) as my second-favorite Neapolitan-style pie in Brooklyn (I haven't been to Franny's yet, and yes, Grimaldi's is still number one in my book).
I'd love for you to check it out: Mona Lisa Bakery
— Christopher Molloy
Posted by Adam Kuban, August 29, 2005 at 9:30 AM
Friend of Slice Cyrus Farivar responds to our last entry about Berkeley pizza hotspots:
Ok, firstly, as far as East Bay rags go, the Berkeley Daily Planet is not exactly a gold standard. This is the same paper that in 2002, following a random possible hate crime against a rabbi and his son, ran the headline "The Jews Are Attacked Near Campus." (And yes, I'm biased, I was an editor at the Daily Californian.)
The Telegraph joints (Blondie's, Fat Slice) are good given their proximity to campus, but not for much else. If you're near campus and you can't do anything else, this is acceptable, but if you can spare a ten-minute walk (less if you're on the westside of campus), then there's no reason you shouldn't go to Arinell's. Blondie's gets points for having cool décor and magazines taped up to the wall so you have something to read if you're going solo.
If you're willing to head up to Hopkins Street in North Berkeley, (which might as well be on the other side of the world for traditionally lazy Berkeley students), the place to go is Gioia. [Earlier Slice entry on Gioia.]
That said, the new hotness in town (ok, North Oakland, but all Berkeley students have free bus passes, so there's no excuse) is Pizzialo. I haven't been myself yet, but my sources say it's good.
Also the new kid on the block is Pie in the Sky (New Jersey–style pizza, apparently).
Thanks for that rundown, Cyrus. We know you know your pies, so readers would do well to take heed of this slice syllabus.
Posted by Adam Kuban, August 22, 2005 at 4:42 PM
Our Google-mashup pizza map has been getting quite a few hits today. And when we get above-average traffic and new readers, we usually get new tips. Here are two, first from Nadia:
I was just checking out your site when I noticed that no williamsburg
pizza joints were reviewed. I think you should start with the best one in my opinion. The place is called Carmine's, located on Graham near Metropolitan. They are super good!
Thanks, Nadia! We'll hit up Carmine's next time we're getting our hipster fix in W'burg. And now for this one:
Sacco's on 9th ave three doors N of 54th
you left out the entire Hell's Kitchen
and I were still in town you would have gotten a beat down instead of email
Be as cutesy as you want with your tooty fuckin frooty maps ands contact(dot)page(com)
But get the best of the best in your mouth and then go and try to leave them out.
thin crisp crust under the pie, creamy mozzarell, tangy sauce, and a yeasty chewy outer crust make for a GREAT treat.
2 slices and small soda for 4.75 is the best deal ever....
Do not get fancy. Cheese slice only. Toppings are for B&T's but those dick heads get points for showin up at Sacco's
"Best of the best in your mouth"? And you're callin' us "tooty fuckin frooty" [sic]?
Posted by Adam Kuban, December 2, 2004 at 12:39 PM
James, a Slice reader, sends us this tip:
I was at Manganaro's Hero-Boy [492 Ninth Ave., b/n 37th and 38th] yesterday and saw they were putting in pizza ovens. Home to the best chicken parm in the nyc, the pizza should be great. I could drink there sauce!!!!!
Thanks for the tip, James!
If you have a tip for us here at Slice—imminent pizzeria openings, overlooked neighborhood gems, etc.,—either e-mail me directly (adam [at] sliceny [dot] com) or submit it using our tips form at right.
