Explore by Tags

Entries tagged with 'Upper West Side'

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

Adam Kuban 6 comments

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

Pizza at the Fairway Cafe: The Original Market Pizza

Slice: New York Adam Kuban 2 comments

Much has been made of Eataly, the Italian megamarket in Manhattan's Flatiron District that opened last summer — we've even reviewed it a couple of times on Slice. Consensus is that it's large and insanely crowded but totally worth a visit. And, bonus? You can get awesome ingredients and either fill up before or after you shop in one of the cafes there. Hmmm, now what does that sound like? Kinda like the original Fairway on the Upper West Side, right? More

Daily Slice: Cauliflower and Gruyere Pizza at Grandaisy, NYC

Daily Slice Carey Jones 5 comments

Grandaisy Bakery is a fine destination for thin squares of pizza; we recently enjoyed the Couolfiore($3.25), cauliflower and Gruyere. More

The Corner Slice: The Best Slice near 101st and Broadway

Slice: New York J. Kenji López-Alt 8 comments

While Sal of Sal & Carmine's on 101st and Broadway passed away a couple years ago, the sliceria still has one of the best reputations in the neighborhood. How would it stack up to the other two options in a one block radius? Dumpling and I went on a mini pizza-crawl to find out. More

Daily Slice: Viva Slice at Rigoletto, Upper West Side

Daily Slice Sean Taylor 9 comments

The creamy, evenly melted mozzarella cheese was particularly mild when juxtaposed with the sweet herb-enriched cooked tomato sauce lying beneath it. The off season tomatoes were a bit sour, but the crisp-on-the-outside, chewy-on-the-inside crust was the highlight: it's a fine specimen. More

Daily Slice: Grilled Pizza at Academia Di Vino, NYC

Daily Slice J. Kenji López-Alt 15 comments

Academia di Vino is a very respectable two-location wine bar (Upper West and Upper East) with that offers grilled pizza. The Tomato, Basil, and Mozzarella ($12) features a few splotches of a cooked, olive-oil heavy tomato sauce (a departure from the uncooked canned San Marzanos that top Al Forno pies), and a good amount of fresh and dried mozz. But the Robiola, Black Truffle Pâté, and Pecorino ($15) is the one to get here. More

Koronet: Jumbo Pizza Slices Bigger Than Your Head

Slice: New York Adam Kuban 25 comments

Koronet Pizza's jumbo slices are the size of your head. Seriously. Check me out above. But if you live in Morningside Heights or attend(ed) Columbia University, you already knew this. The pizzeria is locally famous among hungry bargain-hunters looking to fill up on the cheap and, because it's open late, among sloshed students hoping to soak up some of the night's alcohol. More

First Look: Buca Brick Oven Pizza, Morningside Heights

Adam Kuban 8 comments

Owned by Sebastiano Cappitta, who recently opened nearby Bettolona, Buca is a tiny space on a quiet block, with six tables — seven if you count the one on the sidewalk — perhaps fitting for a place whose name means hole in Italian. It's small but doesn't feel cramped. Attilio Reale is the pizzaiolo here, manning a fire-breathing oven akin to the one you may have seen at Roberta's. More

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

Nick Solares 18 comments

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

Early Intel on Buca Pizza, Upper West Side

Dear Slice Adam Kuban Post a comment

"Very favorable first encounter. They favor a less puffy cornicione than Keste, to the benefit of a crisper undercarriage, while remaining extremely light. No tip sag or swampy middle whatsoever on my Margherita, even on the last slice. The crust achieves an excellent balance between shatteringly, audibly crisp, and light, airy, and delicate. No doughiness. A pleasant yeasty tang. Just enough salt. The tomato and cheese were good, not extraordinarily so, but of obvious quality. The star here is the crust. I have yet to try the other offerings, but from the benchmark test, which is the Margherita, I'd say it's very promising. If you're anywhere near the area, I'd very enthusiastically recommend eating here. Sorry no pics, I didn't bring a real camera and it's too dim on here for crappy iPhone pics." More

Openings: Buca Pizza

Dear Slice Adam Kuban 2 comments

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

Dear Slice Adam Kuban Post a comment

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

Adam Kuban 14 comments

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

Adam Kuban 8 comments

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

Neighborhood Watch: Upper West Side, West End Avenue in the 70s

Ed Levine 15 comments

New Pizza Town is the only option in the neighborhood for a grandma pie—it's insanely garlicky but the crust can sometimes be leathery and tough. In a perfect Upper West Side pizza world, in which I don't need my pizza delivered, I head to Sal and Carmine's to satisfy my primal pizza urges. If I have a hankering for coal-oven pizza in the hood, I pick up from Patsy's on West 74th Street (they only deliver during the day). But sometimes (often, let's face it) I don't feel like moving when I get home, so pizza delivery is in... More

Angelina Pizzabar: Pizza Concept or Seriously Delicious?

Ed Levine 9 comments

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

Ed Levine 17 comments

"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

More Posts