Reader comment and response is still pouring in thanks to yesterday's New York Times story. So many great comments and recommendations. And questions. Reaching into the proverbial mailbag, we have ... Dear Slice, Do you know of any good late night or 24 hour pizza places in NYC? —Bilal Dear Bilal, Slice is a homebody, more prone to lying prone on the couch at night, remote in hand, watching Battlestar Galactica. But our favorite late-night (if not 24-hour) place is Vinny Vincenz. Great squares here. Sunday through Thursday till 1 a.m. Friday and Saturday till 4:30 a.m. Late enough for... More

Dear Slice: I'm one who isn't supposed to eat wheat products and am looking around for places that offer alternative dough in their pizzas. The only ones I've been able to find are Cafe Viva on Second Avenue, which offers a spelt pizza crust, and Risotto on Bleecker Street, which offers a rice pizza crust. Do you have any other recommendations of places that offer other crusts or pasta restaurants that offer pasta that isn't the standard wheat flour? Thank you, S.A.S. Dear S.A.S.: There's an Upper East Side joint whose name we really dig. Try Slice, at 1413 Second... More

In yesterday's New York Times F.Y.I. column, the question was raised: Where was the first Ray's Pizza, and what's the story behind it? A. Why don’t you ask something simple, like what happened to Judge Crater? Some New York culinary questions (just who invented the black-and-white cookie is another) are destined to remain shrouded in mystery. The evolution of Ray’s Pizza resists an easy explanation.... The Ray’s question is also bristling with lawyers. Rosolino Mangano, of Famous Original Ray’s Pizza on Columbus Avenue near 83rd Street, went to court in the early 1990’s, registered that name and branched out with... More

Moby's everywhere I turn the last couple of days. First as the answer to a Trivial Pursuit question on New Year's Day. Then on a couple NYC blogs yesterday as word of his tea shop's renovation spread. And now on the Food Network eating pizza. But wait. Ain't that dude vegan? You betcha. But the slice he's holding (right) is from Upper East Side healthy-pizza pizzeria Slice. Last night's Recipe for Success on the Food Network featured the place, and the story was fairly interesting, showing all the hard work and research the majority owner, Miki Agrawal, put into her... More

It should come as no surprise to you that I've often fantasized about owning my own pizzeria. I've thought about the layout, design, atmosphere, type of oven I'd use, and what I'd name the place. Like my favorite pizzaioli, I'd craft pies that first pleased myself, confident that customers would in turn find them pleasing and come in droves. But to paraphrase Honest Abe, you can't please all of the people all of the time. I've taken that into consideration when I find myself, in a daydream, behind the counter of my imaginary pizzeria. For instance, my pizzeria does... More

Pizza can bring great joy, as evidenced by the poems in our Pizza Haiku Contest. But there is also a dark side to pizza—muggings and murders of delivery drivers, pizzerias as fronts for drug operations, etc. And now, in New York City, it seems like cops are looking at a pizza deliveryman as a suspect in the "Spider Man Rapist" case. The heinous perp in these assaults has been climbing down fire escapes into open windows, assualting women, and then using some sort of wire system to lower himself down to the ground. The deliveryman cops are investigating, Eugenio Aguilar,... More

Nick's Pizza garners a review in today's New York Daily News. Irene Sax visits the UES location for the News's Eats Beat section and reports: The crust was thin, well-salted and blistered along one edge from the oven's high heat. As it cooled, it stayed crisp, a sign of first-rate pizza. The fresh, light tomato sauce was barely flavored with oregano, the cheese was high-quality, and there were slivers of basil and a kiss of grated Parmesan on the top. Altogether a superior product.... More