Entries tagged with 'coal-oven'
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Frank Pepe's Head-to-Head (Yonkers vs. New Haven)
Serious Eats–Slice overlord Ed Levine here has been on my case about getting to the new Frank Pepe's in Yonkers for a while now. He wanted to see how it stacked up to the original in New Haven, Connecticut. See, the Frank Pepe family has been on a small tear in the last few years, opening branches of the famed New Haven pizzeria throughout Connecticut—first in Fairfield, then Manchester, then at the Mohegan Sun casino in Uncasville. Then they opened one in Yonkers, New York. This was sort of a big deal in pizza circles, since there's a fair amount...Castel Gandolfo: A New Coal-Oven Pizzeria Worth Saving
Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. —The Mgmt. [Photographs: Daniel Zemans] Castel Gandolfo 800 N. Dearborn, Chicago IL 60610 (map); 773-394-6900; castelgandolfopizzeria.com Getting There: Red Line to Chicago, walk one block west Pizza Style: Thin crust Oven Type: Coal The Skinny: Chicago's second coal-oven pizzeria serves up some very good pies in a location that may doom it Price: Pizzas start at $14 for red, $15 white When Jane and Jakub Jasnak went to Italy two years ago, the trip had two highlights: their first Neapolitan pizza...Flo Consiglio of Sally's Apizza, a Keeper of the Flame
Flo Consiglio adds up the receipts by hand in a back booth at Sally's Apizza in New Haven, Connecticut. [Photograph: Adam Kuban] I thought I had lost this photo of Sally's Apizza matriarch Flo Consiglio in a hard-drive crash. But I was able to recover some files from my camera's memory card today. Flo is a real character, as I found out during a recent visit to Sally's. But more than that, she's what our man Ed Levine calls a "Keeper of the Flame," a direct link to some of our country's fading food heritage. Here, after the jump, I...Yonkers NY: Frank Pepe's in the 'New York Times'
[Photographs: New York Times] The New York Times takes a look at the newish Frank Pepe's branch that opened in Yonkers in early November of last year: The pizza is very good — although you have to be careful what you order. The original tomato pie, a Spartan exercise in dough topped only with crushed tomatoes and a sprinkling of Romano cheese, tasted of good-quality canned tomatoes and little else. That same pie with mozzarella was better, and one with mozzarella and spicy, fennel-spiked pepperoni was downright delicious. A version with plump marinated shrimp was also surprisingly good. And...Patsy's Pizza, East Harlem
Top: The late José Jiminez stretching dough and transferring a pizza to the oven. Above: Recent pies from Patsy's in East Harlem. [Photographs: Nick Solares] Patsy's Pizza 2287 First Avenue, New York NY 10035 (117/118; map); 212-534-9783 Pizza Style: New York–Neapolitan Oven Type: Coal The Skinny: Classic New York pizzeria offers a taste of history but has declined since the death of long time pieman José Jiminez Price: $1.75 a slice, $11 a pie, pie toppings $3 each For most of the time that I have lived in New York (which is going on a quarter century) my answer...Dear Slice: What to Get at Sac's Place in Astoria?
Reaching in to the Slice mailbag, we've got ... [Photographs: Adam Kuban] Sac's Place in Astoria. Goin' there for lunch today with one friend. i can't download the menu b/c of some plug-in problem. Any recs?—Chichi...More Coal Oven Madness: Pitch Coal-Fire Pizza, Omaha
[Photograph: Adam Kuban] Our man in Chicago, Daniel Zemans, sent a simple email to me this morning: Subject: New Omaha coal-oven pizza http://www.pitchpizzeria.com/ End of message. While I'm happy to see the coal-oven madness spread throughout the country, I have to wonder how good this is for the genre overall. This latest one to come to my attention, Pitch Coal-Fire Pizzeria, has some crazy shit on its About Us page:...New(ish) Coal-Oven Pizzeria: Coalhouse Pizza, Stamford, Connecticut
[Photograph: Coalhouse Pizza] Lost in the holiday shuffle—this rundown on Eating in Translation of the pies on offer at recently opened Coalhouse in Stamford, Connecticut. As you can tell by the name, Coalhouse is another addition to the fast-growing legion of coal-oven pizza places nationwide. According to EiT's Dave Cook, the head pizza dude at Coalhouse came from just-closed Anselmo's in Red Hook, Brooklyn, a move that seems prescient now in retrospect. Coalhouse has been open since early November. It seems to serve pies that pay a nod to Connecticut pizza tradition—a cherrystone clam pie, a hot oil pie...Openings: Artichoke Basille's West Side and New Grimaldi-Helmed Operation
The Eater NY has a couple good pieces of intel today. First, that Artichoke Basille's will open a West Side operation in the old Red Rock West Saloon space on Tenth Avenue and 17th Street. It'll be a sit-down restaurant, which is a little scary, seeing as how the original location on 14th Street near First is notorious for service—and that's take-out only. Second, that Patsy Grimaldi is looking to open a new coal-oven place to be called Juliana's. The Eater item doesn't mention where Grimaldi might open, only that he's looking for a space....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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