Entries tagged with 'lombardis'
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Where to Get Clam Pizza in NYC
Photograph from "Boppadopoulos" on Flickr New York magazine gives a rundown on where to get clam pizza in New York City: Franny's: 295 Flatbush Avenue, Brooklyn NY 11217 (b/n Prospect and St. Marks; map); 718-230-0221; frannysbrooklyn.comBussaco: 833 Union Street, Brooklyn NY 11217 (near Seventh Avenue; map); 718-857-8828Lombardi's: 32 Spring Street, New York NY 10012 (near Mott Street; map); 212-941-7994; firstpizza.comOtto: 1 Fifth Avenue, New York NY 10003 (corner of 8th Street; map); 212-995-9559; ottopizzeria.comFornino: 187 Bedford Avenue, Brooklyn NY 11211 (at North 7th Street; map); 718-384-6004South Brooklyn Pizza: 451 Court Street, Brooklyn NY 11231 (near 4th Place; map); 718-852-6018...Coal-Oven Pizzerias in New York City
Adam, Any idea just how many pizza ovens in NYC are heated with coal? Mahalo, E.J.F. Dear E.J.F., I know you've emailed a couple times about this, and my apologies for the delayed response—things have been busy at the Slice–Serious Eats office. Anyway, off the top of my head, here are all the ones I can think of. Readers, if I've forgotten any, do let me know in the comments. Hasta la pizza, Adam...From the Mailbag: 'The Definitive Top 10 List'
An interesting item hit the Slice inbox yesterday. OK guys, put this in your pie and smoke it! A couple of caveats: The list isn't quite as definitive as it claims to be, as it is missing any critical analysis of Staten Island, Queens, and Bronx joints. When you guys post this on the site (front page, please), perhaps you may want to refer to it as "The Definitive Manhattan and Brooklyn Top 10 List." We've all been to these places enough times to know what's going on and who's coming with their A game and who isn't. Seltzerboy, as...TV Tonight: Pizza on 'American Eats'
AMERICAN EATS The History Channel 10 p.m. Eastern/Pacific, 9 p.m. Central Order a pizza in and get ready to watch. Or set the TiVo and go out for a pie. From the "New York Times": The migration of pizza westward — from southern Italy to New York, Chicago, Los Angeles — is the story of mutation, innovation, perversion. And in spite of the documentary's wonderfully nonjudgmental narration, viewers will find it hard not to take sides. Midwestern deep-dish types tend to see coastal pies as too wan or too fancy. Californians like their Spago-era artworks all fusioned and deluxe; I...Former Deliverymen Sue Lombardi's
WORKERS ALLEGE UNPAID WAGES; SEEK DAMAGES, INTEREST DUE A Slice source forwarded us this docket (above), which details a lawsuit brought against Lombardi's on April 5 by seven former pizza deliverymen. The plaintiffs allege the pizzeria owes them unpaid wages and are seeking damages and interest due. The suit claims that the pizzeria never paid the plaintiffs the Federal minimum wage, instead paying "$20 shift — resulting in an hourly rate ranging from approximately $2.86 an hour to approximately $3.05 an hour." (The Federal Minimum Wage as of September 1, 1997, is $5.15 an hour.) Moreover, the lawsuit claims that...Heath Ledger Spotted at Lombardi's
Heath Ledger. 3/29/2006. Lombardi’s Pizza. 32 Spring St. 8pm. Sat down with 2 friends, in the booth right next to me. No Michelle and baby Matilda. Ordered a sausage pizza. Looks like he likes the sausage, not just in the movies. (I’m sorry, bad joke). [Gawker Stalker]...A Slice of Heaven: American Pizza Timeline
Here's the American Pizzeria Timeline, which includes only two non–Pizza Belt entries, Tommaso's and Uno's: 1905: Lombardi's, on Spring Street in New York City, is granted the nation's first license to sell pizza. 1910: Joe's Tomato Pies opens in the Trenton, New Jersey, Chambersburg neighborhood. 1912: Papa's Tomato Pies in Trenton opened by Papa, who learned his trade at Joe's. 1924: Anthony (Totonno) Pero leaves Lombardi's and opens Totonno's in Coney Island, New York. 1925: Frank Pepe opens on Wooster Street in New Haven, Connecticut....A Slice of Heaven: The Pizza Belt
You've heard of the corn belt and the rust belt. But what about the Pizza Belt, the part of America that gave birth to what Jeffrey Steingarten calls Neapolitan-American pizza. The Pizza Belt starts in Philadelphia and runs through Trenton and the rest of New Jersey. It extends throughout New York, Long Island, and New Haven and ends in Boston. Think of it as the Interstate 95 belt, with a few detours along the way. It was in New York that Neapolitan immigrant and grocery store owner Gennaro Lombardi was granted the nation's first Ilcense to sell pizza in 1905....A Slice of Heaven: A History of Pizza in America
Once upon a time, around the turn of the last century, pizza in America was an inexpensive peasant food, made casalinga (home-style) by southern Italian immigrant women in their kitchens. Adverse economic conditions had forced four million southern Italians to come to America by 1900. Descendents of all the seminal American pizza makers indicated their ancestors learned to make pizza by watching relatives make it at home. In 1905, Gennaro Lombardi applied to the New York City government for the first license to make and sell pizza in this country, at his grocery store on Spring Street in what was...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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