Entries tagged with 'wood-oven'
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Openings: Paulie Gee's, Greenpoint, Brooklyn
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...Whoa, Nella: Grassano's Return to Chicago's Pizza Scene Is Imminent
[Photographs: Franco Grassano] Nella Pizzeria Napoletana 2423 N. Clark Street, Chicago, IL 60614 (map); 773-327-3400; no website yet Getting There: #22 Clark Street bus to Clark and Fullerton, walk ½ block north Pizza Style: Neapolitan Oven Type: Wood Since Spacca Napoli opened in early 2006, it has been, hands down, the best Neapolitan pizzeria in Chicago. At some point in the next few weeks, I predict that will no longer be the case. The reason: Nella Grassano, Spacca Napoli's original pizzaiola, the woman who taught most of Spacca's staff how to make pizza, is opening Nella Pizzeria Napoletana. To...Una Pizza Napoletana to Reopen in San Francisco
Big news coming out of today's Pieman's Craft event: Anthony Mangieri will open Una Pizza Napoletana in San Francisco in SoMa. He hopes to be open by March 2010. That's all he'll say for now. Stay tuned to Slice for more details....'Philadelphia Inquirer' on Stephen Starr's New Pizzeria Stella
Apologies in advance to The Illadelph, whose summary of this interesting piece of pizza journalism I'm basically aping here. But the 'Delph has deftly picked out the major points of this piece from Rick Nichols of the Philadelphia Inquirer, and I'm not sure any astute pizza nerd would blockquote anything different. So here goes. Regarding restaurateur Stephen Starr's new Pizzeria Stella in the City of Brotherly Love, it appears that the various pizza tours Starr and associates went on weren't for naught. They combined a number of details from different pizzerias to come up with something familiar yet different: The...Pizzeria Picco: Wallowing in a Bay of Pizza
Pizzeria Picco's Margherita pie. [Photographs: L.A. Pizza Maven] If you've been reading Slice, you'll know that the in the last few years the San Francisco Bay Area has been awash with lip-smacking, finger-sucking, delirium-inducing pizza. When I think about the years I spent in San Francisco wandering from neighborhood to neighborhood--from the Haight to Soma, from the Marina to the deep Richmond, from Chinatown to the Mission--in search of a decent pie, I can hardly believe the city's culinary transformation. Once, the best pizza that could be found was limited, in my experience, to Tomasso's in North Beach. I...Atlanta's Enrico Liberata Moves from Fritti to Antico Pizza Napoletana
Clicking in to the Slice inbox today, we've got this email with some Hotlanta pizza intel. Interestingly, its subject line was "New Atlanta pizza freakout." --The Mgmt. [Photograph: The Blissful Glutton] Adam,I went to Fritti in Atlanta last night, the mainstay which was the only VPN pizza place in town, and also has a new pizzaiolo since Enrico Liberata left. The pizza at Fritti was excellent—tangy, wonderful sauce, not soggy in the center (had been a problem), wonderful light, puffy, flavorful, and well charred crust.No sooner had I come home from dinner, I look on the internets and see that...Nomad Pizza Co.: Notes from the Field
Friend of Slice and Serious Eats New York contributor Tam Ngo recently emailed some field notes from a recent visit to Nomad Pizza Co., a newish Neapolitan pizza operation in Hopewell, New Jersey, that's been getting some love from the pizzerati as of late. Here are her quick impressions of the place. —The Mgmt. [Photographs: Tam Ngo] I haven't had heavyhitter Neapolitan-style Motorino yet, so I can't compare it. But Nomad's crust is crisper, more pliant, and has a more developed flavor than that of Keste's. (Even though I dug the texture, Keste's crust was surprisingly monoflavored to me.)...A16, San Francisco
[Photographs: L.A. Pizza Maven] My summer pizza safari to San Francisco proved to be an unqualified success. No, I didn’t return home with the stuffed heads of pizza-makers, but I did bag two transcendent pie experiences. Tony Gemignani, of Tony’s Pizza Napoletana in North Beach, served me an impeccable Margherita and sausage pie, the red, green and white colors swirling in an almost hallucinatory vision made doubly intense by the intoxicating aromas that nearly knocked me off the bar stool. The following afternoon I visited A16, the VPN-certified pizza restaurant in the Marina District that gained fame for its...Quick Profile on Jay Jerrier of Il Cane Rosso
[Photograph: canerosso.tumblr.com] Dallas-area pizzaiolo Jay Jerrier, co-owner of Dallas's Campania, gets some press for his mobile-pizza-oven operation, Il Cane Rosso on the Dallas Observer's food blog, City of Ate. You may already know Jerrier as canerosso here on Slice, so you won't be surprised that he's pretty damn opinionated about his preferred style of pizza—Neapolitan. [After the jump, where to find Il Cane Rosso.]...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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