Ask Bogdan Mocanu if he is using his bright red Stefano Ferrara oven to make Neapolitan-style pizzas, and he will quickly tell you that the type is strictly his own. The oven alone drew me inside Mocanu's newly opened Dolce Vita to grab a menu; potentially finding a different style of pie was a compelling reason for an in-depth look.
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Chefs enjoy when their food's the primary topic of discussion, but at Pizzeria Vetri, it's the oven that captures the conversation. Six feet across and four-plus tons on the scale, the Renato Riccio-made beast is definitely a looker, but it's the peculiar schematics—dual facing mouths, with counter on one end and kitchen on the other—that allows peel wielders to shout orders into the oven and have them float out the other side. Calling up a Caesar or checking in on a calzone? For best results, yell directly into the fire.
New to a largely industrial strip of Washington Avenue jammed with warehouses and construction wholesalers, Kermit's was opened by Adam Ritter, a Philly publican who runs the craft beer bars Sidecar and Kraftwork. Named after New Orleans jazz fixture Kermit Ruffins, the beautifully muraled space has an edgy-but-accessible commissary feel, with its buzzing-about-in-aprons staff, high-output equipment, and towering ceilings. We paid a visit to pizza chef Brian Lofink to chat about his pies.
When asked about transitioning from the finance world to the restaurant industry, Steven Dilley humbly explained, "I'm passionate about what I'm doing, so I feel I can make at least something passable." Lifelong food lover casts aside desk job to open a restaurant? The story may be increasingly commonplace these days, but it rarely fails to inspire. No less so in the case of the half Italian, half Taiwanese chef, who returned to Austin after a decade in NYC to embrace his passion for cooking. Three years later, and his dream has finally been realized, in the form of Bufalina, a Neapolitan-style pizzeria.
Mathieu Palombino is poised to open Motorino Williamsburg in the next week, marking a return to the borough after the building housing his original location was condemned. He's happy to be back, and his menu features a few surprises, both old and new. Check out the slideshow to take a look.
Winfo Osteria produces Neapolitan-style pizzas and Italian meat and pasta dishes "based around something you would find in a house in Italy—dishes you would find in a home." A selection of antipasti, soups, salads, and an Italian-focused wine list complete the menu. But the massive wood-burning Forno Bravo oven is the heart of the kitchen.
Pieous has one of those inspiring origin stories that any food loving office worker loves to fantasize about. Last year, Joshua Kaner, a CPA and music attorney, finally hung up his calculator. Going with his gut, he purchased an old BBQ joint on W 290 with his wife, Paige.
With winter's grasp upon us, certified Pizza Obsessive Will Fain has finally introduced the world (and hungry Portlanders) to what those who know him say was a long time coming: Handsome Pizza.
Tony Gemignani of pizza award-winning fame and the always-packed Tony's Pizza Napoletana is opening a deep dish place in North Beach, this Friday night. Nestled tidily on Vallejo off Columbus, a glowing neon sign reads "Capo's," subtly staking its claim in a neighborhood where authenticity, and quality, are prized about as highly as a good whiskey cocktail and a solid slice. Here's your first peek inside!
Brooklyn Central, a new restaurant on Fifth Avenue in Park Slope, isn't your typical Neapolitan Pizzeria. The restaurant, named after the old elevated railway that once ran through the neighborhood, is a collaboration between Hyland and Roberto Patriarca, who met working at Sottocasa. Hyland previously worked at The Spotted Pig and The Breslin, and Patriarca is an i Trulli alum.
Pizza Luca teased Gothamites earlier this year when it debuted at few locations in Lower Manhattan. Since then, owner and head pizza man Dean Medico has centered his operations primarily on the lower Hudson Valley. But New Yorkers can try Medico's pizza when he rolls into town for Meatopia this weekend. Get a preview here.
Pizza fiends and pizza friends, you've heard about Nicoletta, right? How could you not have? It's the latest venture from James Beard Award–winning Michael White, one of NYC's most highly regarded chefs and the man behind Marea, Osteria Morini, and Ai Fiori. Which means the hype surrounding the place has been through the roof.
Gioia Pizzeria and its New York-style slices with ingredient-driven toppings have always been out of reach for San Franciscans. North Berkeley is just too far to travel on a regular basis when you know a shoe box of a restaurant with only five seats awaits you. But Will and Karen Gioia recently opened a new outpost of their slice shop in San Francisco, and this time it's a full-service restaurant, with a menu that goes well beyond pizza. We visited with Will Gioia to check out the new space and get a look at him making pizzas.
Ribalta, which boasts three different types of ovens for the three types of pizza it serves, replaces the wacky pizzeria Piola on 12th Street just below Union Square. Oh, it's also the first U.S. outpost of the Scuola Italiana Pizzaioli, which teaches folks how to make Italian and Neapolitan pizza.
"Ballard Pizza Company is the first place I've opened with a 'What do we really want to do for the community?' attitude," he explains, adding, "I wanted a place where people in the Ballard neighborhood could enjoy good pizza made with good ingredients at a good price."
As Neapolitan-style pizza prices rise and a rise, former Restaurant Michael Mina Chef Anthony Carron dreamed up a restaurant concept that would bring the prices back down. How cheap? $6 for a 12 inch Margherita cheap! Instead of skimping on ingredients or wood fire ovens, Chef Carron partnered up with Adam Fleischman of Umami Burger and Allen Ravert of Mexicali Cocina Cantina, to create an authentic as possible fast-casual Neapolitan pizzeria.