'UWS' on Serious Eats

Cafe Fiorello: Pizza That's Thin -- Very Thin

In style, the pizza is probably closest to Roman, and in fact the umbrellas that shelter the voluminous outdoor seating area read "Fiorello's Roman Cafe." They're long, almost rectangular, pizzas. Thin, yes, but large and filling enough to feed two, which is good, because the pizza here doesn't come cheap. The Margherita, made with buffalo mozzarella, starts at $28, and the rest go for $30, $32, $34. There's even a "Whole Lobster Pizza" for $54. More

A Deep Dish Disappointment at Big Nick's on the Upper West Side

It brings me no joy to write this review. I, like many New Yorkers, have fond memories of Big Nick's, the venerable Upper West Side dive. Truth be told, I haven't been in there in about 20 years, but I warmly recall eating hearty portions for not very much money whilst stuffed into Big Nick's tight booths, surrounded by a thousand handwritten signs, with the banter of the colorful cast of characters who work and eat there providing much merriment. When I discovered that they serve a Chicago-style pie I decided to make a journey back to the UWS to check it out. More

Openings: Buca Pizza

Reaching in to the Slice mailbag, we've got some intel from Simon on a new pizzeria just about to open on the Upper West Side on 103rd Street between Broadway and Amsterdam. [Photographs: simon] Buca Pizza is for real! I wrote to you about this a while ago, and nothing seemed to be happening there — until tonight, when I thought I'd see if there was any activity. Lo and behold, she's almost ready to open. And it looks and sounds promising. Wood-burning oven. Homemade pasta specials. Owner, a really nice, really Italian guy named Sebastiano, hopes to open next... More

Just to Confirm, Sal & Carmine's Is Back

Reaching in to the Slice mailbag, we got this email from Simon yesterday ... Hey, Adam, Don't know if you've covered this already, but Sal & Carmine's is open again. Haven't been in yet, though, so haven't asked about his side of the DOH shuttering story. Will go have a slice tomorrow and find out, at the very least for my own curiosity.—Simon... More

Still No Word on Sal & Carmine's DOH-Mandated Closing

From Slice'r/SE'r Simon [thanks, Simon!], who sends us this photo from the Sal & Carmine's DOHing: So I finally made it down this morning. The sticker (posted to the Slice Facebook fan page) has no specifics on it other than the protestations of some disapproving patrons ["John does not like this!" "Brody, too!" "Caitlin, too!" "Noooooooo!"].Carmine and the youngsters were inside, in their civvies. Couldn't tell what they were up to. I knocked on the door, and Carmine nodded at me but made no move to come open the door, so I nodded and waved, and walked on. I'll try... More

UWS: Sal & Carmine's Shut Down by Dept. of Health

We just got word via Slice'r Anthony W. that Sal & Carmine's on the Upper West Side has been shuttered by the Department of Health. And photo confirmation comes from Dave Cook of Eating in Translation via his Flickr stream (right). This is sad news indeed, as Sal & Carmine's has long been one of our favorite slice joints in the city. We've been trying to reach the pizzeria for comment on when it'll be back in commission. No word yet, but we'll keep you posted when we find out. Sal & Carmine's 2671 Broadway, New York NY 10025 (101/102;... More

Angelina Pizzabar: Pizza Concept or Seriously Delicious?

Angelina Pizzabar 2728 Broadway, New York NY 10025 (104th/105th streets; map); 212-932-1000; angelinapizzabar.com Pizza Style: Neapolitan and thin-crust square Oven Type: Revolving-floor brick oven The Skinny: A pizza "concept" rather than a pizzeria with heart and soul Price: Pies range from $14 to $22 With all the press attention on new-fashioned pizza, it's not surprising that fresh pizza "concepts" are opening all over the U.S. There's gold in them thar pizza, these folks are saying to themselves. That's probably what the owners of Upper West Side Japanese restaurant Tokyo Pop were thinking when they swapped their Japanese concept for... More

Sal and Carmine's: A Post-Sal Pilgrimage

"His slices were so good that they didn't have to deliver." The other night I started thinking about Sal and Carmine's. Adam reported on Sal's untimely death, but somehow I feel the only true way to pay one's respects to a pieman (and Sal was one of the all-time great piemen) is to have one of his pies. So last Friday I left the Slice–Serious Eats office around 7 p.m. and took the 2 Train to 96th Street and Broadway. I know I could have taken the local one more stop and ended up a couple of blocks closer, but... More

Obituary: Sal, of Upper West Side Favorite Sal and Carmine's, Dies

bronxbanterblog.com Sad news. Sal of the Upper West Side's Sal and Carmine's has died. We received a report over the weekend from Josh G. that the neighborhood favorite was shuttered due to "an emergency." And now today comes word from Alex Belth of Bronx Banter as to the state of that emergency: Sal died late last week. I’ve been eating their pizza since I was a kid. Sal and Carmine. Two short, taciturn men in their seventies, though they look older. I never knew who was Sal and who was Carmine, just that one was slightly less cranky than... More

The New York Times on Affordable Eating in the West 80s

Celeste is that rare bird: a true neighborhood restaurant. The atmosphere is convivial. The staff is pleasant and efficient. And the food is sublime. Start with a pizza, ideally the bracing and authentic Napoletana, which builds upon its crust with layers of flavor: sweet tomato, acidic caper, salty anchovy. 502 Amsterdam Avenue, New York NY 10024 (at 85th Street; map); 212-874-4559 [New York Times]... More

Here's a Tip: Mediocre Pizza Is Better When You Order It 'Well-Done'

Pizza photograph by The Pizza Review T&R, where I often get my delivery and take-out pies. For the last year, whenever I've ordered a conventional-gas-oven, mediocre-ingredients-laden, decent-crusted plain pie from my local pizzeria of choice, T&R, I have been specifying that my pie be well-done. Why? Because uncooked, gummy pizza dough may be my No. 1 pizza pet peeve (also known as my "PPP"). Nothing ruins a pizza like a bite filled with raw dough. And you know what? Ordering well-done really makes a difference. My last pie from T&R was most excellent. Am I the only pizza lover... More

Free Pizza on July 4th

For all you schnorrers out there, the somewhat recently resurrected P'inch (now partnered and shacking up with S'mac mac and cheese emporium), will be giving out free pizza on the Fourth of July. The deets: Free four-inch pizza with any food purchase. Red, White, and Blue Cheese Pizza will be featured. P'inch 474 Columbus Avenue, New York NY 10024 (b/n 82nd and 83rd streets; map) 212-686-5222... More

Sal and Carmine's: Worth the Hertz Surcharge

On many hot summer weekends in New York City, we end up renting a car and high-tailing it out of the city to beat the heat and smell some grass and flowers. And though I hate paying Hertz for an extra hour (they charge a fortune), I have incurred that charge at least once because I just had to stop at Sal & Carmine's to pick up a pizza. Frankly, it's worth it, because the pizza there is that good.... More

Dean's Pizzeria: Semiserious Pizza

You've heard of semisweet chocolate, right? Well lately I've been encountering a lot of what I call semiserious pizza, most recently at Dean's Pizzeria, yet another pizza "concept" from the folks who have given us the Patsy's mini-chain, Angelo's, and Goodburger. What is semiserious pizza? It's pizza that has many of the characteristics of serious pizza—made with good (if not great) ingredients, baked in an oven that can hold temperatures as high as 800 degrees (either gas-, wood-, or coal-fired), and served as whole-pie only. The only thing missing from semiserious pizza is the presence of a passionate pizzaiolo owner,... More

Upper West Side: Sal & Carmine's

Photograph from blueneurosis on Flickr I've begged and I've begged, but to no avail. I told Sal and Carmine my wife had a broken leg. They wouldn't budge. They wouldn't deliver. I've had the following imaginary conversation with Sal and Carmine many times. "But Sal," I plead, "you make one of the best slices in Manhattan. I mean, it's not even close. I love your charred crust, your sauce, your full-cream mozzarella. Do you know how many of your slices I've eaten in the past 24 years!" I do a quick calculation. "Fifteen hundred. I've eaten fifteen hundred of... More

Openings: Dean's Pizzeria & Restaurant

Dean's Pizzeria & Restaurant, a new Nick Angelis–affiliated joint is opening on the Upper West Side, as reported by the New York Times yesterday. Angelis is the man behind Nick's (locations in Forest Hills and on the Upper East Side) and Adrienne's Pizzabar (Financial District), and he's helping his sister, Mirene, with this venture. Located in a former hotel ballroom with Greek columns and elaborate crown molding, Dean’s, along with its full Italian menu and full bar, is offering both an “old school round pizza” ($13 and $15, plus toppings) and an “old-fashioned square pizza,” ($16, plus toppings). The latter... More

Any Good 24-Hour Pizza Joints in NYC?

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

Ray's: The Question Remains Unanswered

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

A Slice of Heaven: Celeste

At his friend Maurizio DeRosa's urging, Celeste chef Giancarlo Quadalti set out to make authentic Neapolitan pizza in the gorgeous wood-burning oven installed in the corner of his restaurant. A year later, DeRosa concluded that New Yorkers didn't want the real thing. "It was too wet for people. People would take napkins and blot the pizza to absorb moisture. We were devastated. We would look and suffer in silence." But after an appropriate mourning period, Quadalti made the necessary adjustments. Now Quadalti drains the tomatoes just the way many American pizzaioli do. As a result, Celeste's pizza is probably not... More


So, last night was the Food Blog Panel at Makor Center. As you might know, yours truly was a member of the panel, along with Alaina "A Full Belly" Browne and Josh "The Food Section" Friedland. Andrea Strong moderated. I don't have much to say about the event, because I didn't take notes, didn't record it, and I was a bit nervous so can't remember many details about what we all talked about. Perhaps later in the day my fellow panelists and some of our fellow foodbloggers in attendance will chime in on their sites and I'll link. We... More

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