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Paulie Gee on Belief, Baltimore, and Being Your Own Boss (Part 2)

Lance Roberts 38 comments

Last week, we ran Part 1 of our in-depth interview with Paul Giannone, pizzaiolo extraordinaire and owner of the acclaimed Brooklyn pizzeria Paulie Gee's. As he readies himself to open a new branch in Baltimore, Paulie agreed to sit down with us and talk about his whirlwind journey from IT desk jockey to pizza legend. Today, we pick up with Part 2! More

Top This: The Hellboy (à la Paulie Gee's)

Top This Erin Mosbaugh 13 comments

Three years ago, Paulie Giannone told then-music supervisor Mike Kurtz he could apprentice at his newly opened pizzeria, Paulie Gee's. Mike told Paulie, "Next week, when I come in, I'm going to bring my condiment." It wasn't long before the two pizzaioli figured out that Mike's chile and vinegar-spiked honey and Paulie's Dellboy pizza (a salty, meaty, piquant pizza made with spicy sopressata, fresh mozz, and parmigiano reggiano) were a match made in pizza heaven. And that's how the aptly named Hellboy, a must-order pie on the Paulie Gee's menu, was born. More

Daily Slice: Tuttobene's in Greenpoint

Daily Slice Michael Berman 6 comments

The car dominated thoroughfare of McGuiness Boulevard in Brooklyn has long lacked the foot traffic to make it a pizza hotbed. But with the addition of Tuttobene's, it looks like times might be changing. More

Top This: Cherry Jones (à la Paulie Gee's)

Slice: New York Erin Mosbaugh 26 comments

Slightly tart Bing cherries and orange blossom honey are perfectly played against creamy, earthy gorgonzola cheese, milky fior de latte, and sweet and salty prosciutto in Paulie Gee's Cherry Jones. The resulting pizza is rich, intense, and leaves you wanting more. More

The Monte Christo at Paulie Gee's Brunch? Absolutely Craveworthy

Adam Kuban 14 comments

UPDATE: Paulie Gee's is no longer offering brunch service. [Photograph: Adam Kuban] The last thing I wanted for brunch yesterday was more pizza. I spent all day Saturday prepping for, cooking, and cleaning up a nine-pie pizza bridal shower.* But ... but ... The Monte Christo pizza ($15) at Paulie Gee's new brunch service is outrageously good. Just when I thought I didn't want to eat another bite of the crusty, saucey, cheesy stuff for at least another week, this amazing combination of salty-sweet, crisp-chewy pizza awesomeness pulled me right back in. Made with mild gouda, ham, and a drizzle... More

Daily Slice: Carmine's Original Pizza, Greenpoint, Brooklyn

Daily Slice Adam Kuban 11 comments

Sort of the opposite that other old-school NYC icon, Joe's, the slice at Carmine's Original is fairly loaded with cheese. Not too much, but enough that it overpowers the sauce a little bit. You get ample greasiness, if that's your thing, along with a tangy, slightly sharp flavor. The crust is thinner than most and perfectly crisp — after a reheat, that is. And a well-executed reheat, I might add. Not too hot, just right. More

The Pieman's Craft: Making the Rooftop Red with Paulie Gee

The Pieman's Craft The Serious Eats Team 22 comments

When we debuted our Pieman's Craft series recently, there was some chatter in the comments about roping Paulie Gee into this. We visited the Brooklyn pizzaiolo with camera in tow to see him do his thing. Here, he makes one of his signature pizzas, the Rooftop Red. More

Greenpoint, Brooklyn: Paulie Gee's

Nick Solares 36 comments

Photographs by Nick Solares Paulie Gee's 60 Greenpoint Avenue Brooklyn, NY 11222; 347-987-3747; pauliegee.com Pizza Style: Neapolitan-style pizza Oven Type: Wood-fired oven The Skinny: As much as a labor of love as any pizzeria out there, Paulie Gee's creates a warm, inviting mood and serves wonderful pies patterned on the Neapolitan model but with a local slant Price: Individual pies, $11 to $17 Notes: Liquor license coming next week If Paulie Gee ever runs out of fuel for his oven, he could probably scuttle his restaurant's interior, which is decked out floor to ceiling in wood, and keep making pizzas... More

Video: 'Food Curated' Points Its Lens at Paulie Gee

Adam Kuban 27 comments

Scenes from Paulie Gee's » All Paulie Gee intel » Food Curated's Liza de Guia, whose work we love, points her lens at Paul "Paulie Gee" Giannone and gets the story behind his recently opened Greenpoint, Brooklyn, pizzeria Paulie Gee's. If you're not familiar with Mr. Giannone's story of how he went from "computer geek" to pizza enthusiast to pizzeria owner, this will get you up to speed. I love how he talks about guarding the provenance of his canned tomatoes. Catch the footage after the jump.... More

Scenes from Paulie Gee's

Adam Kuban 12 comments

After a series of tweets back and forth last Monday, I found myself agreeing to meet Always Hungry's Arthur Bovino and Maryse Chevriere at Paulie Gee's in Greenpoint. This was my first actual visit. I had been on a friends and family night three weeks ago and once before that to scope out the space while it was under construction. I had told myself I'd be going as a "civilian" (ie., in a nonreview capacity), but I couldn't help snapping a few photos. Here's yet another gallery. (Are you getting sick of Paulie Gee yet?!?) Not much new in it... More

Paulie Gee's Opening Tonight in Greenpoint

Adam Kuban 39 comments

A reminder, in case you don't already know: Paulie Gee's is opening tonight at 6 p.m. We were able to go to a friends and family night on Saturday at the new Greenpoint wood-oven pizzeria, and our man J. Kenji Lopez-Alt snapped some photos. They're in the gallery above, if you should feel like previewing what you might find tonight. No word yet on what the opening-night menu might be. When contacted for comment, Mr. Giannone said, "Not yet. I'm up to my ass in alligators." Update: We now have the menu. It appears after the jump. Paulie Gee's 60... More

Video: Paulie Gee's, from 'Feast'

Adam Kuban 6 comments

NBC New York's Feast blog has a great video of Paulie Gee talkin' 'bout his baby. He gets into his motivations, influences, and what he hopes the experience will be like for folks in Greenpoint and all over. Paulie Gee's opens Tuesday, March 9, 2010. See also: An Evening with Paulie Gee, Pizza Madman of New Jersey » Paulie Gee's 60 Greenpoint Avenue, Brooklyn NY 11222 (Franklin/West streets; map)... More

Paulie Gee's to Open Tuesday, March 9

Adam Kuban 32 comments

Paul Giannone, putting the first pie into his Stefano Ferrara wood-fired oven. [Photograph: Jennifer Galatioto, who happened to get some preview PG pizza] We've watched Paulie Gee (aka Paul Giannone) go from backyard pizza enthusiast to budding pro pizza-maker over the last couple of years. Today, we finally have word on when Paulie Gee's, his Greenpoint, Brooklyn, pizzeria will open: Tuesday, March 9, 2010.... More

Openings: Williamsburg's Vinnie's to Drop Second Location in Greenpoint

Adam Kuban Post a comment

[Photograph: Adam Kuban] Vinnie's Pizzeria, on Bedford Avenue in Williamsburg. Known for its vegan and vegetarian options as well as for its more outré slices (mac-and-cheese slice; breakfast slice, described on sandwich board above). And for its T.hanks trash can. Word is they're opening a second location just a bit north in Greenpoint. At Nassau and Kingsland. No date yet. [via Pizza Rules!]... More

Openings: Paulie Gee's, Greenpoint, Brooklyn

Adam Kuban 56 comments

This has been in the works for some time, but it's now official: Paulie Gee (aka Paul Gianonne) has signed the lease on the former Paloma space at 60 Greenpoint Avenue in Greenpoint, Brooklyn, and is hoping to open Paulie Gee's by December. Anyone familiar with the Paulie Gee mythos won't find it surprising that his place will be a wood-fired Neapolitan-style joint. The oven is being built in Naples now and will be shipped over soon. Gianonne says he'll be the sole pizzaman at Paulie Gee's but will have an assistant trained and ready to step in at... More

Individual-Size, Slice-Accompanying Pizza Wine in Greenpoint

Adam Kuban 4 comments

newyorkshitty.com Miss Heather of the blog newyorkshitty.com finds Pizza Wine at a Greenpoint liquor store. It's a small 375 ml bottle of wine that claims to have been crafted specifically for pizza. At $3 a bottle (even with tax included) this isn't really much of a bargain. If one bottle is designed to accompany two slices, I'd guesstimate it would take five bottles to match a ten-slice pie. That totals to $15. For that kind of money, you can buy a couple six packs of decent beer. Ten-slice pie? Where is Miss Heather getting a ten-slice pie? Note: A... More

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