325 Fifth Avenue, New York NY 10016 (32nd/33rd; map); 646-823-9318 Getting there: 6 train to 33rd Street; B/D/F/N/Q/R/V/W to 34th Street Pizza style: Pizza cone Oven type: Electric commercial convection The skinny: Pizza in a muthafrakkin' cone, y'all. Pizza in a muthafrakkin' cone. A novelty and a pricey one. Price: $4.90/$5.90 small/large. 1 extra filing, 50¢ surcharge; 2 or more extra fillings, $1 surcharge no matter how many fillings
So the big deal in NYC pizzaland today was that K! Pizzacones finally opened. Midtown Lunchhas been tracking the arrival of this place for what seems like ages. But nobody has been waiting for pizza cones longer than I have.
I detail my obsession with these things here and here. Short story long: I first read about them in 2004 and had been hoping they'd make their way to New York City sooner rather than later. (At one point in early 2008, I got to try a non-retail version.)
Six years later, they've arrived with the opening of K! Pizzacones today. I made my way down there at lunchtime, tweeting about it as I went about my visit.
Posted by Adam Kuban, February 15, 2010 at 2:59 PM
Aww, cute. CNN has the story of nine-year-old Johnny Di Palma, who makes pizza at his dad's pizzeria, Antico Pizza Napoletana in Atlanta. After opening only four months ago, Antico Pizza has been getting a lot of buzz in the city. The video, after the jump.
Posted by Adam Kuban, February 11, 2010 at 3:45 PM
The relatively new food blog Eat This New York searches for the best pizza in the city but finds that, "Pizzas are just like you and me—they're all so different. Instead of trying to be the best, you just have to be yourself."
With bonus tips on picking up women and Italian pronunciation. And a surprise appearance by chef Art Smith. Pizzerias visited:
I had higher hopes for this video of the Pizza Plotter when I saw the headline "Print Your Own Pizza" on Hack a Day.
Looks like all it's doing is applying sauce — and way too much sauce at that. Call me when it prints crust, sauce, and cheese and then throws it in the oven. And then you could use the laser pizza cutter to slice it.
This Rémi Gaillard prank would have been cute if the guys who planned it had just stopped at the moment they opened the door for the pizza delivery dude. But what happens afterward and in the second part of the clip is pretty crappy.
This video has been making the rounds the last few days. Apologies if you've seen it already.
Posted by Adam Kuban, January 24, 2010 at 10:30 AM
Reaching in to the Slice mailbag, we've got a dispatch that seems to have been sitting in the inbox far too long. But here it is nonetheless. A missive from longtime reader Makanmata.
Adam,
I thought your readers might be interested to know that Dom's well deserved fame has now spread to Brazil.
Walking down the street in Rio de Janeiro last week, my eye was caught by a pizza appearing on a television playing above a juice bar that I happened to be passing by. I quickly realized that it wasn't just any pizza, but a DiFara pie—and a wide shot of people eating pizza amidst green walls confirmed this—and called my wife over in happy disbelief as to just how far Dom's (entirely justified) veneration has travelled.
The video, which is a nice homage to Dom and his work, is available at the Globo website, complete with interviews of Dom and Maggie and breathless commentary about how patrons wait hours in the heat to pay $5 for a slice of pizza.
As a New Yorker living part-time in Rio, I can also report to my fellow Slice readers that there is some good pizza to be found here. Although lacking the super high notes of places like Di Fara or Franny's that we have in Nova Iorque, the quality level of the average pizza here is better than the mediocre—and ever sinking—level of the average slice available in New York, and Neapolitan-style wood-burning ovens are fairly common here in Rio. Of special interest are Pizza al Taglio, which sells authentic Roman-style pizza by the gram in Leblon at Rua Góis, 234, and Capricciosa at Rua Vinícius de Moraes, 134 in Ipanema, which has excellent Neapolitan-style pizzas and where the wait for a table can be as long as at Di Fara.
Via Adam Lindsley on his @thisispizza Twitter stream, where he says, "Wow, that KOIN 6 spot on Apizza Scholls was embarrassing. 'The best pizza in the country has nothing to do with the ingredients.' WTF?"
The very first episode of our new series PEDALING: NYC follows our single-speed host, Chris Jaeckle, and his two fixie friends from Manhattan's Lower East Side into the heart of Brooklyn in search of a mobile pizza oven. Deciding to throw a curve ball at their pal Dave (PizzaMoto), they pick up some unusual pizza fixins at the foodie mecca, Whole Foods Market on Bowery. Watch how their challenge unfolds...
"Now, the company that brought you the Philly Cheesesteak Pizza, the Cali-Chicken-Bacon-Ranch Pizza, and the Oreo Pizza, has a radical new product: pizza that is pizza."
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Adam,
