'press' on Serious Eats

Video: Food52 Makes Pizza Rustica; Broccoli Rabe, Potato, and Rosemary Pizza

Oh, boy. I've been out of the country until today (more on that later) and haven't yet watched these videos from Food52 that went up late last week. Food52's founders, Amanda Hesser and Merrill Stubbs, asked me to come by and make the two "finalist" pizzas with them. Let's watch them together here. I hope I don't look like a complete idiot. —The Mgmt. 'Una Pizza Rustica e Autentica for Sophia Loren' by Pierino In this first one, Amanda and Merrill threw me into the fire, having me roll out the dough for Pierino's Una Pizza Rustica e Autentica for... More

NYT on the Rise of the NYC Dollar Slice


[Photograph: Adam Kuban]

The New York Times's Manny Fernandez does a piece on the dollar slice uprising in NYC:

"I don't think a drunk college student cares about whether there's San Marzano tomatoes on their slice," Jason Feirman, 25, who writes a pizza blog called I Dream of Pizza, said of the $1 pizza trend. "It's a good business model. They're not catering to food blogs. The idea is to turn out these pizzas as fast as they can."

They talked to me, too, but I sound like a Grade A moron. My own fault. Mr. Fernandez simply quoted me talking about the "hole structure" of 99¢ pizza.

Yeah, I know, right? Tool Academy, are you accepting applications for the spring semester?


Thanks, 'Urlesque'! Slice Places Among 'Best Pizza Websites'

The neato-links blog Urlesque had some kind words to say about Slice today, naming it one of the "Best Pizza Websites." I had to laugh when I read Drew Grant's take on the site: Slice: "America's Favorite Pizza Weblog!" the tag line of this SeriousEats site decrees, which made me wary of some ancient Angelfire or Geocities background. But the blog is up to date, with the most recent entry being Awl founder Choire Sicha's homemade recipe for a pie, which gives this "weblog" the hipster seal of approval. Other good entries include a link to where to buy the... More

'New York Post' on Di Fara's $5 Slices

The New York Post checks in with the news that Slice readers have known for weeks—that Di Fara has raised its regular slices to $5. The paper talks to those opposed and those still willing to pay. Point "They must be out of their minds. It would have to be the best slice of pizza in the world," said Phyllis Turim of Brooklyn, who doesn't plan to find out for herself. Counterpoint "When I shop, I always buy what's high-priced," [Dom DeMarco] said. "What I use, other pizzerias don't use." Yours truly was quoted as well, if you feel... More

Slice Mentioned on 'Good Day LA'

Slice was apparently featured on Good Day LA this morning during the "Maria Surfs the Web" segment. Thanks to Maria Quiban for the shout out. Greetings to any new folks in Los Angeles who may have found us via KTTV Fox 11. (And just so nobody gets bent out of shape here, the videos Ms. Quiban actually shows in her segment were videos Slice embedded via Food Network Humor and Stephanie Izard's Tasty Life.) Update (7/14/2009): As has been pointed out below and on Food Network Humor, my tone above comes off as pretty damn flip—that's not what I... More

Slice Reviewed on PBAHTEOIPO: 'A New York Times of Pizza'

As part of its series of pizza-site reviews, Pizza Blog About How to Eat/Order Italian Pizza Online recently featured Slice and had some really nice things to say, among them: Slice offers many different features that may at first be a bit overwhelming, but that is only because there is so much depth and history to the site. Slice has various pizza maps of the many pizza places that have been reviewed. Slice also has pizza recipes, pizza videos, and pizza reviews. If you would like to search Slice, they have an easy drop-down menu to browse pizza by... More

Pizzeria Boom Actually Harming New York Pizza as We Know It, Newsweek Says

Newsweek has an interesting take on the latest golden age of pizza in New York City. There's a cloud in the silver lining of the fancy-pants pizzeria boom—namely that Neapolitan and upscale pizzeria openings are outpacing the debut of really good typical New York–slice joints. (Oh, and I'm not just highlighting the following because I happen to be quoted in it; emphasis added.) During the past six months, however, New York has been experiencing what The New York Times's Frank Bruni calls "a definite pizza moment"—a moment that threatens, I fear, to permanently alter what we think of when we... More

'New York Sun' on Artichoke Basille's

Photograph courtesy of The Beef Aficionado When it rains, it pours, huh? The New York Sun writes about Artichoke this morning, as well. I knew this story was coming out, since I was quoted in it, I just didn't think we'd get hit with two Artichoke Basille items today. The thrust of the Sun piece is that Artichoke is one of the few pizzerias holding down the fort when it comes to good slices in Manhattan and that people are nuts for it. Mr. Connolly, a New Jersey native, said the best pizza is typically from the Garden State... More

NPR on Online Food Maps

This morning NPR aired a story about online food maps—highlighting websites and blogs that are using digitocartographic technologies such as Google Maps to expose delicioso places to eat. Among the sites mentioned: YumTacos.com, Chinese Food Map, and, yours humbly, Slice. If you wanna hear my droning voice, you can listen here.... More

Slice Mentioned on 'Millionaire'

Holy Slice! FOS Tien Mao called earlier today while I was at IKEA picking up some office furniture for Serious Eats, and he said he was working from home, flipping through channels, and just happened to land on Who Wants to Be a Millionaire. One of the questions, he said, was something to the effect of "The New York–based website SliceNY.com is a blog dedicated to what food: pies, hot dogs, pizza, pretzels?" (I'm probably getting the foods wrong there, but you get the gist.) This is a stretch, because who DVRs Millionaire, which apparently airs in the afternoon now,... More

Pizzaiolo Michael Ayoub in the 'Brooklyn Paper'

The previous post reminds me that I was negligent in blogging this item about Cronkite and Fornino owner Michael Ayoub from the March 3 issue of the Brooklyn Paper: Sitting at a table in his award-winning Williamsburg restaurant, Fornino, Ayoub was rightfully proud to be discussing his growing pizza empire. To call Fornino, or its newborn Manhattan sibling Cronkite, a “pizzeria” is a mighty understatement. What he offers—gourmet pies with homegrown and high-end ingredients, including homemade mozzarella and three types of specialty flour—is about as far from a plain old slice as you can get.... More

Interviewed on Foodcandy.com

I think I forgot to mention last week that Foodcandy.com did an interview with me. Foodcandy bills itself as "Friendster for Foodies." But, in truth, it's more fun and useful than Friendster. Here's the interview.... More

Slice on 'The 9'

Um, until yesterday, I had no idea what The 9 was. But our sister site's "Hamburger" Matty tells me, "It's super popular." So, yeah. It appears to be, since we're getting a whole new crop of emails from "9" people after having appeared there for our Deep-Fried Pizza video. And that's on top of the emails from New York Times readers, who saw Slice mentioned in the Gray Lady on Wednesday. I'm reading all your emails, preparing responses, etc. It'll just take me a bit to get through them all! Slice on 'the 9' [11/9/2006; 9.yahoo.com]... More

'NY Times' to Domino's 'Brooklyn' Pizza: Fuhgeddabouddit

Kim Severson of the New York Times does the best job yet of getting to the bottom of the puzzling Domino's Brooklyn Style Pizza kerfuffle. We're surprised she lived to write the story, after having brought the chain pie into Coney Island's Totonno's for comparison: "Get that thing out of here," was the first thing Totonno's owner, Louise Ciminieri, said when she saw the Domino's box.Once we explained that we were on a mission to determine exactly what constituted a Brooklyn Style pie, she softened. Sort of. "When they say Brooklyn Style Pizza they're referring to us," she said. "We... More

Slice in 'Cravings'

Cravings, the monthly web-based food magazine published by Celia Cheng, just published an interesting feature about foodbloggers for its August issue. And it's not just interesting because Slice and our sister site, A Hamburger Today, are featured ;) Ms. Cheng talked to eight other foodbloggers, and it appears she did the same thorough interviews with them as she did with me. I've been looking forward to this feature for the past month, as Ms. Cheng went beyond the typical questions ("How long have you been publishing?" "What's your favorite pizzeria?") in her attempt to suss out the motivations and... More

Slice Google Maps in NY Post

This site was mentioned in the New York Post today in a story about Google Maps mashups. Referring, of course, to our Slice Pizza Map. Nyslice.com lets hungry New Yorkers see the city with topographical pizza goggles on. In other words, the way it was intended. Unfortunately, the paper botched our URL. In other words, their hungry readers will remain pizzagraphically challenged and hungry. Off the Charts [New York Post]... More

Slice in Food & Wine Magazine

Slice gets a nice mention in a story by Pete Wells on the website of Food & Wine. The column, titled "In the Belly of the Blog," details Mr. Wells's attempt to "get beyond the boring 'cheese-sandwich' genre of blog to celebrate the idiosyncratic ones that make him say Wow." I'm flattered that Slice and sister site A Hamburger Today were both mentioned as blogs that wow Pete: Finally, like any good piece of writing, a blog needs a sense of purpose. The author can't just curl up on the sofa like an overfed retriever and recollect his last bowl... More

Slice in the L.A. Alternative

This website gets a passing mention in a story in the Los Angeles Alternative (wow: all the LA love lately). The story's called The Internet Killed Xerox Zine-sters, and you can pretty much guess what it's about. Unless you don't know what a zine is. What they say about Slice: “For writers, publishers, photographers and more, a blog is the easiest way to get what you create in front of people,” notes [LAist editor Carolyn] Kellogg. “When I was an editor at The Fizz, it took us two months to do all the editorial, layout and production of our newsprint... More

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