Entries tagged with 'artisanal pizza'
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Frank Bruni on the Great Artisanal Pizza Boom
New York Times restaurant critic Frank Bruni examines the Great Pizza Boom of 2009 in his story "The Cult of Artisanal Pizza." It's a must-read that packs a lot of info. Let's summarize. The Cliffs Notes Version Bruni makes the claim that the artisanal boom started in 2004 with the opening of Franny's and Una Pizza Napoletana within a few months of each other. "Both brought a new kind of cachet (and vanity) to pizza making and pizza eating in this city. Both changed its demographics" He purposely focuses on newer pizzerias, leaving out old favorites "because they’re products...Antica Pizzeria: A Culinary Oasis in a Pizza Desert
Antica Pizzeria 13455 Maxella Avenue, Marina del Rey CA 90292 (2nd floor of Marina Marketplace; map); 310-577-8182; anticapizzeria.net Pizza Style: Neapolitan, VPN-certified Oven Type: Wood-burning The Skinny: Delicious Neapolitan pizza from the president of the U.S. branch of the Verace Pizza Napoletana association Price: Margherita pie (serves 1), $12.50 As a transplanted a New Yorker living in Los Angeles, I have often suffered pangs of homesickness for the streets of my youth. All I have to do is close my eyes and allow imagination and sense memories to transport me back to the Bronx. One of the most poignant...F-Words of Wisdom from Pizzaiolo Chris Bianco
Chris Bianco, assembling a pizza. Photograph by Robyn Lee Matthew Amster-Burton writes on Gourmet.com about the philosophy of legendary Phoenix pizza man Chris Bianco (Pizzeria Bianco). Readers here are more than familiar with the place, so here are a couple choice quotes: “Don’t worry about eight hundred degrees, don’t worry about the bullshit of time, don’t worry about tripping out your fuckin’ home kitchen to reproduce something. Those things to me are not organic. I mean, if you have a hot sidewalk and a magnifying glass, you can make something.” He paused while I imagined how this would work....Pizza in the Bay Area: Rising Like a Phoenix at Pizzeria Delfina
pizzeriadelfina.com For a city with a historic and world-renown Italian community (North Beach), San Francisco and the Bay Area has, until the last few years, been sorely lacking in great pizza. While there are several excellent Italian delis and restaurants like Molinari's, Lucca, and, my favorite restaurant when I lived in San Francisco in the '80s, Caffe Sport, no pizzaioli were creating memorable pies. Thankfully, that woeful state of culinary affairs has been remedied. One of a handful of great purveyors of pizza is Pizzeria Delfina. Opened by Craig and Ann Stoll on 18th Street in the Mission in...Pizzeria Delfina, in San Francisco's Mission District
I recall a certain episode of Star Trek: The Next Generation in which the android Mr. Data is told that although his recital of Mozart's "Eine Kleine Nachtmusik" is technically perfect, it lacks soul. That's how I feel about most of the Neapolitan-style pizza I've tried. When it's done right, it's delicious but often lacks a nice crispness, and its daintiness is almost always just a little less than satisfying. So when Girl Slice and I met up with some of her friends at Pizzeria Delfina in San Francisco's Mission District over the holidays, I was prepared to be...First Taste: A Pizza Preview of Jim Lahey's Upcoming Pizzeria, Co.
Co. 230 Ninth Avenue, New York NY 10001 (at West 24th Street; map) The Skinny: Actual round pizza from Jim Lahey, the bread man behind Sullivan Street Bakery (as opposed to his Roman-style flatbread pizzas found at the bakery). And, oh, it is awesome Pizza Style: A sort of Neapolitan–New York-style hybrid Oven Type: Earthstone gas oven; Lahey may burn a couple logs of wood or add wood chips to aromatize the crust Opening: Target open date is Tuesday, December 2, but Lahey says, "realistically the 5th or the 9th" Related: Update on Jim Lahey's Co., Co. Is 'Pizza...Apizza Scholls: One of the Top Five Pizzerias in America
In my pizza book, A Slice of Heaven, the last chapter was devoted to the "Keepers of the Flame," people whose dedication and single-minded devotion to making great pizza made them worthy of inclusion in what could have been called the Pizzaiolo Hall of Fame. Today, I induct Brian Spangler of Apizza Scholls into this hallowed society.Pizzeria Bianco: The DJ Bubbles Drive-By
"What does DJ Bubbles think of the pizza at Pizzeria Bianco? Short answer: It is unquestionably great." Above: The Margherita from Pizzeria Bianco—mozzarella rich and buttery, sauce sweet and tangy, basil fresh and evenly spread, and crust crisp yet soft. As usual, I've taken my sweet-ass time between articles, and I know that has been a cause of concern for some of you out there looking for the truth, the whole truth, and nothing but the truth. Well, I think you may be in luck, because I think I've found it—and it ain't in New York City, suckas! No, it...'The Chronicle' on Pizzaiolo
Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Pizzaiolo in Oakland, California. Pizzaiolo makes a Neapolitan-style pizza and is owned and helmed by Charlie Hallowell, a longtime pizza-maker at Alice Waters's famed Chez Panisse: Bauer says: Crust: The thin crust has well-formed blisters that shatter into a dozen pieces on contact, and a chewiness that gives the jaw a good workout.Pizza tried: The classic Margherita has a restrained swipe of savory tomato sauce, pools of buttery mozzarella and shards of intensely flavored basil. We also...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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