'UWS' on Serious Eats

Cafe Fiorello: Pizza That's Thin -- Very Thin

In style, the pizza is probably closest to Roman, and in fact the umbrellas that shelter the voluminous outdoor seating area read "Fiorello's Roman Cafe." They're long, almost rectangular, pizzas. Thin, yes, but large and filling enough to feed two, which is good, because the pizza here doesn't come cheap. The Margherita, made with buffalo mozzarella, starts at $28, and the rest go for $30, $32, $34. There's even a "Whole Lobster Pizza" for $54. More

A Deep Dish Disappointment at Big Nick's on the Upper West Side

It brings me no joy to write this review. I, like many New Yorkers, have fond memories of Big Nick's, the venerable Upper West Side dive. Truth be told, I haven't been in there in about 20 years, but I warmly recall eating hearty portions for not very much money whilst stuffed into Big Nick's tight booths, surrounded by a thousand handwritten signs, with the banter of the colorful cast of characters who work and eat there providing much merriment. When I discovered that they serve a Chicago-style pie I decided to make a journey back to the UWS to check it out. More

Openings: Buca Pizza

Reaching in to the Slice mailbag, we've got some intel from Simon on a new pizzeria just about to open on the Upper West Side on 103rd Street between Broadway and Amsterdam. [Photographs: simon] Buca Pizza is for real! I wrote to you about this a while ago, and nothing seemed to be happening there — until tonight, when I thought I'd see if there was any activity. Lo and behold, she's almost ready to open. And it looks and sounds promising. Wood-burning oven. Homemade pasta specials. Owner, a really nice, really Italian guy named Sebastiano, hopes to open next... More

Just to Confirm, Sal & Carmine's Is Back

Reaching in to the Slice mailbag, we got this email from Simon yesterday ... Hey, Adam, Don't know if you've covered this already, but Sal & Carmine's is open again. Haven't been in yet, though, so haven't asked about his side of the DOH shuttering story. Will go have a slice tomorrow and find out, at the very least for my own curiosity.—Simon... More

Still No Word on Sal & Carmine's DOH-Mandated Closing

From Slice'r/SE'r Simon [thanks, Simon!], who sends us this photo from the Sal & Carmine's DOHing: So I finally made it down this morning. The sticker (posted to the Slice Facebook fan page) has no specifics on it other than the protestations of some disapproving patrons ["John does not like this!" "Brody, too!" "Caitlin, too!" "Noooooooo!"].Carmine and the youngsters were inside, in their civvies. Couldn't tell what they were up to. I knocked on the door, and Carmine nodded at me but made no move to come open the door, so I nodded and waved, and walked on. I'll try... More

UWS: Sal & Carmine's Shut Down by Dept. of Health

We just got word via Slice'r Anthony W. that Sal & Carmine's on the Upper West Side has been shuttered by the Department of Health. And photo confirmation comes from Dave Cook of Eating in Translation via his Flickr stream (right). This is sad news indeed, as Sal & Carmine's has long been one of our favorite slice joints in the city. We've been trying to reach the pizzeria for comment on when it'll be back in commission. No word yet, but we'll keep you posted when we find out. Sal & Carmine's 2671 Broadway, New York NY 10025 (101/102;... More

Angelina Pizzabar: Pizza Concept or Seriously Delicious?

Angelina Pizzabar 2728 Broadway, New York NY 10025 (104th/105th streets; map); 212-932-1000; angelinapizzabar.com Pizza Style: Neapolitan and thin-crust square Oven Type: Revolving-floor brick oven The Skinny: A pizza "concept" rather than a pizzeria with heart and soul Price: Pies range from $14 to $22 With all the press attention on new-fashioned pizza, it's not surprising that fresh pizza "concepts" are opening all over the U.S. There's gold in them thar pizza, these folks are saying to themselves. That's probably what the owners of Upper West Side Japanese restaurant Tokyo Pop were thinking when they swapped their Japanese concept for... More

Sal and Carmine's: A Post-Sal Pilgrimage

"His slices were so good that they didn't have to deliver." The other night I started thinking about Sal and Carmine's. Adam reported on Sal's untimely death, but somehow I feel the only true way to pay one's respects to a pieman (and Sal was one of the all-time great piemen) is to have one of his pies. So last Friday I left the Slice–Serious Eats office around 7 p.m. and took the 2 Train to 96th Street and Broadway. I know I could have taken the local one more stop and ended up a couple of blocks closer, but... More

Obituary: Sal, of Upper West Side Favorite Sal and Carmine's, Dies

bronxbanterblog.com Sad news. Sal of the Upper West Side's Sal and Carmine's has died. We received a report over the weekend from Josh G. that the neighborhood favorite was shuttered due to "an emergency." And now today comes word from Alex Belth of Bronx Banter as to the state of that emergency: Sal died late last week. I’ve been eating their pizza since I was a kid. Sal and Carmine. Two short, taciturn men in their seventies, though they look older. I never knew who was Sal and who was Carmine, just that one was slightly less cranky than... More

The New York Times on Affordable Eating in the West 80s

Celeste is that rare bird: a true neighborhood restaurant. The atmosphere is convivial. The staff is pleasant and efficient. And the food is sublime. Start with a pizza, ideally the bracing and authentic Napoletana, which builds upon its crust with layers of flavor: sweet tomato, acidic caper, salty anchovy. 502 Amsterdam Avenue, New York NY 10024 (at 85th Street; map); 212-874-4559 [New York Times]... More

Here's a Tip: Mediocre Pizza Is Better When You Order It 'Well-Done'

Pizza photograph by The Pizza Review T&R, where I often get my delivery and take-out pies. For the last year, whenever I've ordered a conventional-gas-oven, mediocre-ingredients-laden, decent-crusted plain pie from my local pizzeria of choice, T&R, I have been specifying that my pie be well-done. Why? Because uncooked, gummy pizza dough may be my No. 1 pizza pet peeve (also known as my "PPP"). Nothing ruins a pizza like a bite filled with raw dough. And you know what? Ordering well-done really makes a difference. My last pie from T&R was most excellent. Am I the only pizza lover... More

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