'Alan Richman' on Serious Eats

Video: Eric Ripert Visits Costco on 'Avec Alan'

In the first installment of Avec Alan, GQ's food critic Alan Richman introduces French chef Eric Ripert to the wonders and horrors of Costco. How does the fluorescent light-filled warehouse club make make Ripert feel? Not so good: I am freaked out. Costco depresses me. I know everybody doesn't have the same opportunities I do to visit farm stands and little markets, but I will fight to the end for inspirational shopping. Costco doesn't even look like it belongs on our planet. It could be on the moon. It has no relationship to the outside world as I know it. The lighting, the temperature, the outrageous abundance. The store has no life and no contact with anything that comes... More

A Mini San Francisco Pizza Jaunt: Does Alan Richman Know His Bay Area Pizza?

"I would be happy eating a Delfina pizza every day of my life, but it probably would never make me jump for pizza joy." Pizzeria Delfina is Alan Richman's No. 3 U.S. pizzeria. Last week I took advantage of a quick-turnaround, 36-hour trip to San Francisco to try a couple of much-ballyhooed San Francisco pizzerias, Pizzeria Delfina and Gialina. San Francisco Chronicle restaurant critic Michael Bauer took me to Gialina (many thanks, Michael) and I took myself to Pizzeria Delfina because, well, because that's what I do--try pizzerias near and far. And much to Mr. Kuban's chagrin, Mr. Bauer blogged... More

More Richman—This Time He Takes on Grimaldi's, Patsy's, and Di Fara

Admittedly, the previous item I blogged about was a week old*, and in that time Alan Richman has moved on to writing about some old standbys. He posted his thoughts yesterday on Grimaldi's (DUMBO), Patsy's (East Harlem), and Di Fara (Midwood). Again, let's take them in order. On Grimaldi's: The oven is just right, but the crusts are merely okay—they have a fresh, bready smell, but to me they’re a little too thick and slightly too soft, somewhat undercooked. The tomato sauce is vibrant and essential, which means the white pizzas are best skipped. These basically consist of soft, melted... More

Alan Richman on Tonda, Ignazio's, and Emporio

Hot off his GQ Top 25 Pizza List, Alan Richman (right) takes on a few recently opened NYC pizzerias—Tonda (East Village), Ignazio's (DUMBO), and Emporio (Nolita). Let's take them in order. On Tonda: The toppings here are overly ambitious yet flavorsome, but the crusts are flabby, tasteless, barely charred, and lacking the puffy outside ring that is reminiscent of a true Naples pie. My favorite menu item by far was the arancini, listed under “Neapolitan Street Food” but as far as I know found just about everywhere in Italy. These little rice balls were wonderfully crunchy, the only item we... More

Reactions to the 'GQ' Top 25 Pizza List

In lieu of a Leftovers roundup today, I'm just going to give you an overview of what people in various cities are saying about Alan Richman's Top 25 pizza list. Alan Richman with his controversial list. Chicago Pizza Club: "... Like so many critics from outside of Chicago, Richman entirely dismisses deep dish and stuffed pizza." Chicago Tribune: Great Lake, "a notoriously slow pizzeria in Andersonville will become even slower." Detroit Free Press: "Detroit is the third-best pizza city in America... To make the accolade sweeter, Chicago came in fourth." Eater LA: Why L.A.'s Mozza didn't make the cut. Houston... More

How to Skoal with Style and Grace

Alan Richman, "GQ" magazine food writer. Visiting Sweden? Hope to impress a Swede? Just want to appear worldly and stylish? The French Culinary Institute's Cooking Issues blog has been posting an ongoing series of photos it calls the Skål!/Skoal! Project that can school you in one small social custom. The series includes such food-world luminaries as Jeffrey Steingarten, Harold McGee, Wylie Dufresne, and Alan Richman (above), who has perhaps the most extreme skål to date. More pix after the jump.... More

Alan Richman Names Top 25 Pizzas in the U.S.

Chicago Upstart Great Lake Has Country's Best Pizza Alan Richman (left) and Lucali proprietor-pizzaiolo Mark Iacono (right) hold a copy of the June 2009 issue of "GQ" in front of Iacono's Lucali (the No. 2 pizza in the U.S.) at press event celebrating the story's May 19 publication. The issue contains Richman's "American Pie," a list of the top 25 pizzerias in the country. In the June issue of GQ, food writer extraordinaire Alan Richman ranks the top 25 pizzas in the U.S. after visiting what he considers the top 10 pizza cities in the country. The story is much... More

GQ's Alan Richman Visits Mario Batali's Tarry Lodge, Digs the Pizza

Tarry Lodge. It's Mario Batali and Joe Bastianich's sorta newish restaurant in Port Chester, New York, that features pizza on its menu. Alan Richman says: Tarry Lodge is one of the most interesting pizzerias in New York. The crusts are thin, charred, toothsome, and just a bit too chewy—you’re unlikely to finish off every bit of your puffy outer ring. The toppings—I tried four—are creative and triumphant. Not one dud. They include spicy salami and porcini; truffles, pig cheek, and egg; meatballs and jalapeño peppers; and a clam pie that is unlike any other clam pizza I’ve tried, which means... More

GQ's Alan Richman Visits Co. and Motorino

The Margherita at Co. GQ's Alan Richman offers an entertaining take on two recently opened pizzerias, Co. and Motorino. (He says Mayor Bloomberg should stimulate the city's economy by opening more pizzerias.) On Co., Richman says: The pizza at Co. is produced by Jim Lahey of the revered Sullivan St Bakery and answers this question: If pizza is essentially crust, and if crust is essentially bread, and if Lahey is possibly the finest bread-maker in New York, shouldn’t the pizza at Co. be superb? This is not a trick question. The pizza is, for the most part, exactly that.... More

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