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Where to Eat Near Penn Station, NYC (Our Updated Guide)

New York Sam Bresnick 4 comments

Two years ago we shared our picks for where to eat near Penn Station, one of New York's transit hubs in a...let's say challenging food neighborhood. But there's plenty of good food if you know where to look, and much more if you're willing to walk a little bit. To help, here's our updated field guide with everything from quick bites to a full-service meal. More

Where to Eat with Vegetarians and Meat Lovers in NYC: An Omnivorous Guide to 60 Restaurants

New York The Serious Eats Team 9 comments

Being a vegetarian in New York isn't the challenge it used to be, but that doesn't mean it's always easy. Sure, most restaurants these days offer one or two decent vegetarian options, but sometimes you don't want the pasta or a meal made cobbled together from side dishes. With that in mind, here are 60 recommendations for restaurants that accommodate vegetarians without disappointing carnivores. More

Where to Take a First or Second Date: 40 Affordable Restaurants in NYC

New York Tiffany Tay 17 comments

Here's a question we get time and again: where can I take a date for good food without breaking the bank? And can I do it without looking like a cheapskate? Yes you can, and here are 40 ways to do so. More

Eight Egg-cellent Pies

Slice The Slice Team 16 comments

We have to admit that eggs have been on the brain around here. But what better way to bring new life to Spring pizzas than with that most egg-cellent of ingredients. Here are a collection of some inspiring pies that harness the power of the yolk, going above and beyond your run-of-the-mill breakfast pizza! More

Jim Lahey's No Knead Pizza with Broccoli Rabe, Garlic, Ginger, and Thai Chilis

Serious Eats J. Kenji López-Alt 3 comments

Easy home-made pizza with Jim Lahey of Co. All you need is a pizza stone and a broiler. More

A Pizza Snob's Approach To Toppings

Slice J. Kenji López-Alt 107 comments

As a writer for the people, I often try and suppress my inner pizza snob. I try and pretend that all pies are created equal, and that there is goodness to everything on a crust. Sometimes I even manage to convince myself. After all, if tens of thousands of people enjoy eating buffalo chicken pizza, there's got to be something good about it that I'm missing, right? Well today, I'm letting diplomacy take a little breather and laying out a few of my hard and fast ground rules about pizza toppings. More

Top This: Shiitake Pie (à la Co.)

Slice Erin Mosbaugh 9 comments

The Shiitake Pie at Co. (bread man Jim Lahey's Chelsea pizzeria) is an unusual little number, with a walnut and caramelized onion spread forming the base for shiitake mushrooms. But one bite and you'll find that the tastes and textures of this cheeseless pie are supremely harmonious. The sweet onions and rich, nutty walnuts come together to form something similar in texture to ricotta. Top that with rosemary, bold, smokey shiitake mushrooms (or try it with Hen of the Woods), and herbaceous branch lettuce and you've got yourself one make-at-home-worthy pizza. Just click through the slideshow to find out how! More

15 Meatballs in NYC We Love

New York The Serious Eats Team 22 comments

We never tire of meatballs—be they beef or lamb, pork or veal, all of the above. We've found ones we love on sandwiches and on "sliders," of Mexican and of Swedish persuasion, at pizza joints and lunch counters and pork stores. In the end, we couldn't rank one above the rest—but we can present you 15 meatballs in New York City we love. More

Top This: How to Make Shaved Asparagus Pizza

Slice Adam Kuban 17 comments

Today on Slice, the debut of a new column ... Top This, in which we focus on a pizza topping you might not have thought of or have wondered how to work onto your pies. The first installment, shaved asparagus, as found on the Bird's Nest pizza at Jim Lahey's pizzeria, Co. More

Video: Jim 'No-Knead Bread' Lahey Reviews Domino's New-Recipe Pizza

Slice Adam Kuban 26 comments

Josh "Mister Cutlets" Ozersky brings a Domino's new-recipe pizza to noted baker and pizza-maker Jim Lahey (of no-knead bread fame) for a review at Lahey's pizzeria, Company. "There is no improvement whatsoever," Lahey says. "Give me back the old Domino's any effing day." More

Co. Company's Meatball Pizza One of Sam Sifton's Faves

Slice Adam Kuban Post a comment

[Photograph: Adam Kuban] Recently appointed New York Times restaurant critic Sam Sifton today unleashes the 11 best bites he has sampled so far in his new capacity at the paper. Co. Company makes the list: The Meatball Pizza at Co.: Jim Lahey's much debated Chelsea pizzeria is devoted almost to a fault to the excellence of its dough, as Frank Bruni sagely pointed out in his one-star review of the restaurant in the spring. But in recent months, Mr. Lahey's been dialing in his toppings and the use of his insanely hot oven; he's now putting out pies that... More

Dear Slice: WTF, Co.?

Slice Adam Kuban 19 comments

[Photograph: Adam Kuban] Adam,I am a pizza fanatic from New Jersey and follow your blog religiously. I have one thing that I feel you should mention, however. On December 10, I went to Co. in New York for my pizza pilgrimage. I was set, stoked, and ready to get some awesome pizza. I had even called a few days earlier to make sure they would be serving during dinner hours and the site didn't indicate otherwise. However, after over two hours of traveling and getting to New York, they turned me away due to a "private party."WTF?! How can... More

'Time Out New York' 100 Best Things to Eat 2009

Slice Adam Kuban 2 comments

Time Out New York's got a nice year-end wrap of the 100 best things to eat in New York City. Pizza, of course, is on list. Three pizzas at three different pizzerias make the cut, according to TONY: the capocollo pizza at Bed-Stuy's Saraghina, the clam pie at Staten Island's Salvatore of Soho, and the Popeye pie at Co. Company.... More

Co. Company Now Using Wood

Slice Adam Kuban Post a comment

[Photographs: log wagon, jurek d.; Jim Lahey, Adam Kuban] I just learned from Ed Levine here that Co. Company has made the move from gas-oven cooking (with some wood for accent) to all wood-fired cooking. Co. Company 230 Ninth Avenue, New York NY 10001 (at 24th; map) 212-243-1105; co-pane.com... More

Dear Slice: 'Barring Di Fara, Where Should I Go for Pizza on My NYC Visit?'

Slice Adam Kuban 17 comments

Clicking in to the Slice inbox today, another question regarding an upcoming NYC pizza itinerary. I love these questions! --The Mgmt. Adam and the Slice Crew,I will be making my first visit to New York City in a few weeks, and I don't think it would be a proper visit if I left without trying some New York pizza. With that said, I have looked over your reviews and suggestions in the past, and with my limited time and rather packed schedule I just don't think I will be able to make Di Fara work with its seemingly rather high... More

Jim Lahey Pontificates on Pizza

Slice Adam Kuban 7 comments

[Photograph: Adam Kuban] Noted no-knead breadman and Co. Company founder Jim Lahey discourses on pizza as he sees it (even lapsing into the third person) on The Atlantic Food Channel: I sought to open Co., to create this organic place. What I mean is, I don't ask my kitchen staff to manipulate ingredients to fit some pre-exisiting ideal of how a pizza should look. We don't place each piece of cheese perfectly on a pie--where it lands, it lands. Our menu tells guests: "Our Pies are Not Always Round." It's a joke but it isn't. People expect pies to... More

Chowhounder Has 'Best Pizza Ever!' at Co. Company

Slice Adam Kuban 6 comments

[Photograph: Adam Kuban] After not eating there for some time, we decided to hit Co. last night, and had our best Co. meal ever. We shared the radicchio salad -- a wonderfully simple salad of radicchio. sliced mushrooms and silky mozzarella in a balsamic vinaigrette -- and their current special pizza, which they call a "charcuterie pizza": sauerkraut, bechamel, three kinds of cheeses, three kinds of German sausage, and dijon mustard. This pizza was extraordinary -- a cross between the best pizza I've ever had and the best hot dog I've ever had. (Ignore that last reference if it's... More

Fake Restaurant Girl Interviews Jim Lahey

Slice Adam Kuban 1 comment

First some backstory here, in case you don't follow the ins and outs of the NYC food media scene. A few months ago, it appeared that New York Daily News food critic Danyelle "Restaurant Girl" Freeman had started tweeting. Then it came out that someone was faking it. Then the faker revealed himself to be Adam Robb of The Life Vicarious. (That's a sample of his handiwork above.) Lawyers were eventually called in, but through it all, Robb has continued his parody tweets (now with disclaimer!) along with a blog written by Fake Restaurant Girl called The Gourmet Glossary.... More

'Grub Street' Does Crowd Check on Crop of Recent Pizzeria Newbies

Slice Adam Kuban Post a comment

Grub Street checks in on the recent gaggle of new pizzerias to see which is busiest (and presumably best—or at least most hyped) on a Friday night between 8 and 9 p.m. From least- to most-crowded: Tonda, Veloce, Pizza Mezzaluna, Spunto, Kesté, San Marzano, and Co. Company.... More

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

Slice Adam Kuban 108 comments

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

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