Entries tagged with 'U.S.'
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The Dominator: He's Back
This Serious Eats stuff I've gotten myself into is a weird business. Blogging about pizza, burgers, and other food is now part of my job, so it wasn't out of the realm of the ordinary to take part of the day to go out to Di Fara Pizza. The joint had just reopened after having a nasty run-in with the New York City Department of Health. As many of you know, the DOH smackdown wasn't pretty. Along with minor violations like failure to wear a hat and gloves, references to mouse poop and unsanitary conditions peppered the report. But,...Dom DeMarco: 'We Reopen Tomorrow'
I just got off the phone with Dom DeMarco, proprietor of Di Fara. He says the joint's reopening tomorrow. And that when it was reinspected, it received a "0," which actually is good—as in zero violations....Openings: Chickie Pig's Brick Oven Pizza
Friend of Slice Lia just sent me the photo above. Says the tipster: "What a dumbass name. Their pizza better be damn good!" My thoughts exactly. CHICKIE PIG'S BRICK OVEN PIZZERIA & RESTAURANT Address: On Ludlow Street, between Rivington and Delancey, Lower East Side....College Town's Pizza Market 'Flooded'
Heh. That college town being Lawrence, Kansas, according to a recent story in the University Daily Kansan, the college newspaper I once worked on for a few semesters: Lawrence’s pizza market is crowded with restaurants vying for the affections of hungry students and other residents, making it difficult for some businesses to survive....Joss Stone Eating Pizza on Trip to New York
I didn't know who this Joss Stone was until looking her up on Wikipedia, but I guess she's popular enough to have paparazzi take her picture while she visits from the UK. Blimey! She knows what to do while here, eh?...La Rustique Bakeria; Jersey City, New Jersey
LA RUSTIQUE BAKERIA Address: 84 1/2 Morris Street, Jersey City, NJ 07302 (near Exchange Place) Phone: 201-860-4010 Hours: Mon-Fri 11 a.m. to 10 p.m.; Sat-Sun 3 p.m. to 9 p.m. (hours can be quirky; call ahead) Payment: Cash and all major credit cards The Skinny: Takeout and delivery only, with some outdoor seating All photographs by Michael Parillo BY MICHAEL PARILLO .:::. As both a lifelong New Jerseyan and a pizza obsessive, I've been known to get gloomy about the state of the slice in my area. Too many ten-gallon cans of industrial-grade tomatoes, too much sweet and spongy dough....Antioxidant-Enhanced Pizza
It might be high in antioxidants, but this pizza crust, developed at the University of Maryland, seems like it would be low in deliciousness: University of Maryland food chemists said on Monday they had found ways to enhance the antioxidant content of whole-grain wheat pizza dough by baking it longer at higher temperatures and giving the dough lots of time to rise. It actually turns out that the "higher temperatures" cited were between 400 and 550°F, which isn't all that out of the ordinary for most pizza ovens. What's interesting here is whether this effect occurs in whole-wheat pies cooked...NYT: Fairfield Pepe's as Good as New Haven Pepe's
It always becomes an issue when a highly regarded pizzeria opens a second location -- will the pies be as good at the new branch? Will production at the original branch suffer as a result of the new venture? The New York Times on the new Fairfield, Connecticut, branch of Frank Pepe's: To the average aficionado of thin-crust pies, the chewy, somewhat salty dough dished up by Fairfield’s Frank Pepe is every bit as good as any coming out of New Haven. One reason for that is the use of a coal-fired oven, which generates far more heat than most...Gawker Digs Up Di Fara Inspector's Report
Oh, my. If you haven't seen it elsewhere, Gawker has dug up the NYC Dept. of Health inspector's report that closed Di Fara temporarily. If you know us, you know we don't like having to report this news. Source Di Fara Pizza: One Slice, Free Droppings! [Gawker] Further Reading All Slice entries on Di Fara [The Slice Archives]...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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