This Week in Eating Out
Pizza Greatness in Portland: Ed Levine eats paradigmatic pizza at Apizza Scholls: crunchy crust, creamy cheese and tang. Next time, he'll try the bacon pizza.
A Guide to the Red Hook Vendors: Adam Kuban breaks it down: here's how to get to Red Hook in Brooklyn, the history of the culinary gem, and what tasty tacos, huaraches, and grilled corn you might consume.
Toast in Manhattan's Village: Blue Ribbon Bakery Market on Bedford Street has a menu of 22 open-face sandwiches, divided into vegetable and fruit, cheese and butter, and meat and fish varieties. "It turns out that a toast bar is a brilliant idea, one worthy of a MacArthur Genius Grant," Ed Levine declares.
A Disappointing Chicago Slice: Daniel Zemans' high hopes for a lunchtime slice at Art of Pizza on Chicago's north side are dashed. He recommends stopping by for a whole deep-dish or stuffed pie and skipping the slice.
Upper East Side, Home to One of The Finest Burgers Around: The burger at J. G. Melon is the "epitome of aesthetic perfection: griddle-cooked fresh ground beef, American cheese, a toasted white bun, sliced red onions, and pickles."
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