Entries tagged with 'U.S.'
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Di Fara: More Info + Pizza Burning
Di Fara, taken in better days just a couple weeks ago. The New York Times has its take on the most recent Di Fara DOH closing, with a bit more on possible duration of the shuttering: Ms. DeMarco, 30, said her family was scheduled to appear at a city tribunal on June 14 to produce the paperwork and to determine any fines and the next steps. Until then, she said, “we sit around and wait; nothing we can do about it.” And while we're talking about Di Fara, let me mention something that has made me almost as sad...That's Amore: 'You ate my pizza and walked away!'
does anyone know Jenny Walsh - m4w - 21: She's a really cool pizza girl I meet her at Kings Canyon National park. I went back there and they told me she left. if anyone knows her please reply back. Adorable Parsons student I met at Trader Joe's just now - 25 (Union Square): you - tired but beautiful Korean-Vietnamese from Maryland. I loved talking to you and would like to do that again! Let's go out to that pizza place on Spring, have a desert at Rice-to-Riches and see how it goes! What do you say? Amber, you ate...Waiver of Liability for Eating at Di Fara
Dear, DOH: What if we sign a personal-injury waiver to eat at Di Fara? Would you let Dom open his place back up? Slice has taken the liberty of preparing one: Download PDF: Liability-Waiver-DiFara-Pizza.pdf...Eater: 'Di Fara's Closed Indefinitely'
Holy crap, pizza freaks! Di Fara has been closed for an indeterminate period by the New York City Department of Health. Says Eater, which broke the story: In a stunning and shocking turn of events, we're now able to confirm with 100% certainty that Di Fara has again been shut down by the Department of Health. Furthermore, with the pizzeria having failed five of their last six inspections, Dom DeMarco's pride and joy will remain closed until further notice. Here is the statement just issued to us by the Heath Department. The statement says that the department came in...DOH Breathing Down Di Fara's Neck Again
From the always-on-it Eater, which received a message from a tipster: Was just waiting for my pie at ave. J's di fara and watched a doh official tape a yellow "closed" sign on the window. One reason was that the window was open. De Marco himself was so distracted he wasn't hand cutting basil and grating cheese atop the pies. Even without the added ingredients, pizza was still great. First the problems in March, now this? And because he had the pass-through window open? That seems ridiculous. How many restaurants have whole façades that open up?...Frank Bruni Disses Il Brigante
Remember that rave review Village Voice food critic Robert Sietsema gave Il Brigante the other week? New York Times food critic Frank Bruni says, "huh," slamming the new pizzeria and, by extension, Sietsema. If his point is that Neapolitan pizza is unduly romanticized, and that your standard pizza pie in Naples is not necessarily some gastronomically wondrous epiphany, then O.K., there’s some merit to what he’s saying. But his point seems to be that he loved this pie. My lunch companion and I found nothing lovable about it. I haven't been yet, but now I'm even more curious......Beatzza
Beatles pizzas, from a series of celebrity tribute pies at Angelina's Pizzeria in Cambridge, Vermont. [via Friend of Slice Kristan K., via Urban Honking]...The City's New Best Pizza?
The Village Voice's Robert Sietsema thinks he's found it at Il Brigante: At its heart, Il Brigante is a pizzeria, and a damn good one. The rear wall is dominated by a flickering wood-burning hearth inside a limestone proscenium, where a sweating and grunting pizzaiolo is the star of his own small repertory theater. In the style of southern Italy, the 10-inch pies are intended for individual consumption. In fact, the margherita ($10) is the city's most perfect evocation of the true Naples style (even surpassing top spots like Una Pizza Napoletana and La Pizza Fresca). Starting with an irregular...LA's Mozza in the 'New York Times'
The New York Times heads west and checks out the pizza at Mozza, the Mario Batali–Nancy Silverton upscale pizza joint in Los Angeles. Ms. Silverton, who started her career as a pastry chef and is an accomplished baker, makes crusts with extraordinary character: softly chewy in spots, crisply charred in others, ever so faintly sweet, even more faintly sour. There’s some rye flour in her dough and some malt, and she lets it sit for 36 hours before she uses it.... Although not conventionally thick, her crusts are denser and weightier than the Neapolitan ideal, reflecting her stated love of...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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