'closed' on Serious Eats

Cronkite in the 'Village Voice'

Robert Sietsema of the Village Voice hits Cronkite, the new pizzeria from Fornino owner Michael Ayoub. Sietsema notes the fact that the crowd is sparse despite the phenomenal pies: There's nothing wrong with the pizzas, though, which come in two sizes: a 10-inch individual pie, and a 16-inch regular pie that easily feeds two. Made in a gas-fired brick oven, the crust is similar to what one finds in Central Italy: thinner than the standard American pie, with crunchy areas competing with squishier ones. Our favorite that first evening was Tartufo, the most expensive pie on the menu ($36/$51).... More

Openings: Cronkite

Michael Ayoub (left), the pizzaiolo behind Williamsburg's Fornino, will be opening a Manhattan location on November 6. To be called Cronkite Pizzeria & Wine Bar, it will be located at 133 Norfolk Street on the Lower East Side [map]. "The neon sign is on its way as we speak," Mr. Ayoub said by phone from the new pizzeria. Unlike Fornino, which uses a custom-built gas-assisted wood oven, Cronkite's pizza cooker will be a custom-made gas-fired brick-lined oven from Marsal & Sons. "I wanted to do a wood oven here, but the DEP didn't want to hear any of it,"... More

'Daily News': Lento's Closed

In a story headlined "The unkindest slice of all," the New York Daily News reports on the reasons behind Lento's closing: declining business and what seems to be a family dispute. [Linda] Cahill's grandfather, Eugene Lento, turned the space into a pizzeria 73 years ago after the speakeasy he ran began losing dough at the end of Prohibition.Upon his retirement, Lento handed the business to sons-in-law Anthony Tortora and Herbert Connors, and in 1988 Cahill and three others took over.Lento's daughter, Mary Lento, inherited the building at 7003 Third Ave. when Lento died in 2002."My grandfather reassured us there... More

Closings: Lento's

We heard some scuttlebutt late last week about Lento's closing. Bay Ridge Blog offers more supporting evidence: "Went past Lento's tonight, and it was closed at 7:30 p.m. And the word Lento's was cut out of the awning. I hope that they have not closed. That would be awful." Operating as a pizzeria since 1933, the place was a neighborhood favorite and, for some, a destination pizzeria. When I lived in Bay Ridge after first moving to New York City, Lento's was easily a once-a-week affair for me. So here's to Lento's, R.I.P. Slice will pour some on the... More

Closings: Leonardo's

TIME TO MAKE THE DONUTS It is with great sadness that I add a new category of entries to Slice: Closings. While bouncing from blog to blog last week, I came across word on A Brooklyn Life that a Dunkin' Donuts will replace Leonardo's at the corner of Court and 1st Streets. Apparently, this is old news, but since I don't make it over to E-Rock's place (he lives very close to Leonardo's) as often as I'd like these days, it sort of escaped me. E-Rock, She-Rock (his wife), and I have spent many a summertime dinner hour there... More


I can't help it. After five years of living in New York City, the first two of those in Bay Ridge, I can't help but mentally utter "THE FRESHMAYKAH" after hearing, or thinking of, the name Lento's. Lento's (THE FRESHMAYKAH!) is a Bay Ridge institution, having stood on the corner of Third Avenue and 70th Street since 1933. When I called the Ridge home, Lento's was my go-to spot for whole pies, despite the 20-block round-trip walk. (It's eat in or carry out; no delivery.)... More

DeMarco's in the 'New Yorker'

It's an embarrassment of riches today in terms of DeMarco's reviews. It was brought to our attention this morning by friend and Slice reader J.J.J. that the New Yorker features DeMarco's in its Tables for Two column this week. It seems you either love DeMarco's or hate it, and the New Yorker seems to love it. And speaking of love, Slice loves that fact that we get a passing mention in the review: Over the past few months, nervous anticipation has characterized discussions among pizza fiends about the quasi-expansion of Brooklyn’s legendary Di Fara’s into Manhattan. To begin with,... More

'Daily News' Pans DeMarco's

Getting to this a bit late here, but on Friday, the Daily News panned DeMarco's, the new-ish Di Fara–affiliated spin-off in Manhattan at Houston and MacDougal streets. We were particularly interested in this item because a friend of ours, Youthlarge had posted on her site that she and her husband thought it blew, and we've been getting a lot of comments on our review of DeMarco's, where the pizzeria is taking a beating. Here's what the News's Irene Sax has to say: ... Are the new guys as good? The answer, sadly, is no, even though the new place... More


Eating For Two: Slice editor in chief Adam K. was originally going to grab a quick couple of slices at new Village pizzeria DeMarco's before heading home after work Tuesday night. But then the idea struck: Why not also visit Di Fara's, the inspiration for the Manhattan newcomer? And so we sampled plain slices from both pizzerias that night. The photos at left above are from DeMarco's; those at right are from Di Fara. Click the image below right for an enlarged view of the interior space of DeMarco's take-out operation. The photos above also WORDS AND PHOTOGRAPHS BY... More

Pinch on CitySearch

CitySearch reviews Pinch: Pizza By The Inch:Pinch is hardly a slice joint. Instead, the thin-crusted pies are baked in long rectangular strips and customers order it--you guessed it--by the inch. The crust is nicely crisp-chewy, while the mild red sauce and goopy cheese are best matched with kicky topppings like pepperoni, cut in thin sticks for easier eating, and fiery fresh red chilis or hot Italian sausage.[Via nyc eats.]... More

Pinch: Pizza by the Inch

Pizza, pickles, and idiocy pretty much sums up our Sunday evening trip to Pinch: Pizza by the Inch. The pizza part of the evening, obviously, began at Pinch (416 Park Avenue South), which has gotten a couple writeups recently in the local papers. First impressions were good. Nice, big clean space (it opened two weeks ago) and friendly staff. E-Rock and I received a hearty greeting at the door by one of the owners, who then escorted us to a table. Table service is the norm here; you'll have a server, which means you'll have to tip—so plan accordingly... More

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