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Eater's 38 Essential American Pizzas

Kate Andersen 31 comments

As Eater's new National Pizza 38 demonstrates, while there may be a preponderance of fantastic pizzerias in places like New York and Chicago, we live in a country where first-class pies can be had nearly anywhere. More

Eater's Pizzeria Heatmap

Niki Achitoff-Gray 13 comments

'Tis the season for national pizzeria round-ups. Today's listing? The 21 "hottest" pizza joints in the country, courtesy of Eater. More

Pizza Oven Delivery at Motorino in Williamsburg

Meredith Smith 25 comments

Catching up on some pizza news post-holidays, I came across some photos that Eater posted of the forthcoming Williamsburg Motorino location receiving an oven-sized special delivery. More

'The best pizza is the one that you like, not the one I tell you to like'

Adam Kuban 13 comments

"We can be on best of lists and people can talk about snipping the basil 30 seconds before they put it on the pie, but the only thing that really matters is that primal reaction when you put it in front of someone and they say, 'This is fucking delicious.' Nothing else matters." More

Pizza Week on 'Eater'

Adam Kuban 1 comment

Over on restaurant-news site Eater it's Pizza Week. To which we say, Pizza Week? All of the weeks on Slice are pizza week! More

South Slope's Lucali Spin-off to Be Called Giuseppina's

Adam Kuban Post a comment

[Photograph: eater.com] The blog Eater brings word via photographic evidence (above) that "Lucali II," the spin-off pizzeria from Mark Iacono's brother, Chris, will be called Giuseppina's. Wow. Doesn't quite roll off the tongue the way Lucali does, does it? Giuseppina's (aka Lucali II) 691 6th Avenue, Brooklyn NY 11215 (South Slope, at 20th Street; map)... More

Quote of the Day: Brilliant Disguise

Quick Bites Adam Kuban Post a comment

"To spice things up, he should go to every pizzeria wearing that slice costume." —JudgeFudge, on Slice Harvester... More

Eater on the Co. Shitstorm

Adam Kuban 2 comments

Anyone not following the insanity in the comments of this post on Slice would do well to check them out. Here's Eater's take on the "Co.ntroversy": It's a week old. A restaurant that opened over a year late after incredible build up on the blogs and the papers, with an owner and an investor who are much revered and well known in the food industry, was bound to be under siege upon opening. Wait it out, and eventually, the crowds will settle, the bad service staff will be culled, and the dough will be made in the right quantities. Hopefully.... More

Whole-Wheat Crust, Ben? Seriously?

Quick Bites Adam Kuban Post a comment

Read right over this last week: "I grabbed a quick slice of pizza on the way, cheese with whole-wheat crust." —Ben Leventhal, Eater... More

Motorino's Oven

Quick Bites Adam Kuban Post a comment

Motorino, that new joint in Williamsburg we mentioned yesterday. The Eater blog has a picture of its oven. There are some other pictures, too—looks like interior and menu shots. Says the Eater: "That buzz, however, led to some opening night snafus, as the restaurant began turning away customers at 8:30 p.m. last night and told already-seated customers they were out of dough and about half of the remaining menu items."... More

Pizza on the Eater Blog

Adam Kuban 2 comments

Two pizza-related things of note on Eater as of late. 1.) Today, we find out that Wylie Dufresne's WD-50 serves "pizza pebbles." Some back story, if you're unfamiliar: Dufresne is one of them molecular gastronomist types, which means he does crazy stuff with food—like making pizza pebbles. As described by Adam Roberts, they are "... made by mixing variously powdered pizza components—tomato powder, parmesan powder—with a garlic-infused oil. The resulting pebbles are presented with dried slivers of shitake on a pepperoni emulsion." Roberts has a photo of the things, but the photo ain't so pretty.... More

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