Entries tagged with 'Village Voice'
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Roberta's the 'Best Naples-Style Pizza'? Really, Village Voice?
[Photograph: Robyn Lee] The Village Voice has named Roberta's in Bushwick 2009's Best Naples-Style Pizza. Look, I'm going to say it: Roberta's makes inventive pizza. Roberta's makes great nonpizza food—amazing nonpizza food, even. Roberta's laid-back atmosphere makes you feel at home. But Roberta's does not make the best Naples-style pizza in the city....New Pizza Style in NYC Uses Puff Pastry as Crust
Village Voice You know, I thought I had linked to this Village Voice blog post the day it came out in one of the daily(ish) Leftovers I do, but it looks like I didn't. Oh, well, I was going to give it its own post anyway, since it's totally worth it. The heart of the matter: Robert Sietsema has discovered a new pizza style in Manhattan at Birdbath Bakery: [Birdbath] has come up with a pizza based, not on the usual yeast- or sourdough-risen crust, but with a flaky puff pastry crust. The crust renders brittle and oily, and...More Artichoke Craziness, But the Truth Hammer Rests
The velvet bag where the Truth Hammer is kept. Red, naturally. Sometimes the mere threat of overwhelming power is more effective than the indiscriminate use thereof. This holds for the Truth Hammer, as well. Therefore, I'm only glancing in the general direction of this trusty Slice device as I write. The Truth Hammer will remain in its velvet bag as I point out the words of Village Voice guest blogger Haily Eber (my emphasis): The Artichoke Slice at Artichoke Basille's Pizza & Brewery was recently featured in Time Out's "100 Best..things we ate and drank this year" and hailed...Second Time at UPN Is No Charm for Village Voice's Sietsema
Robert Sietsema of the Village Voice revisits Una Pizza Napoletana and, as per his first word on the place, doesn't quite like it: The pies arrive literally smoking, with charred dough on one side or the other. I ate the standard Margherita, which shocked me with its $21 price tag, Sicilian sea salt or not. It was good, but a little too substantially charred for my taste, and the “bone” (the thickest part of the crust) was a little too doughy. Still, as an example of the Naples style, it was about 95% there.The other pizza I tried, the...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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