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Entries tagged with 'coal-oven'

Top This: Brussels Pie (à la The Privateer Coal Fire Pizza)

Slice Kelly Bone 4 comments

Privateer Coal Fire Pizza's Brussels Pie is topped with a creamy white base scattered with ribbons of pancetta and finished with a slaw of lemon vinaigrette-tossed brussels sprouts. This pizza has similar elements to another Top This favorite, but the execution is entirely different—and thoroughly delicious. More

Grimaldi's: Bigger ... and Better?

Slice Adam Kuban 14 comments

I had low expectations in visiting Grimaldi's new location at 1 Front Street, just up the street from the original spot at 19 Old Fulton. The place has been in the news as of late more for tax and landlord drama than for its product. And, I gotta say, it's often served me some underdone, soggy pies. I figured that in moving to a new space, Grimaldi's would give me more of the same—minus the quirky, cramped Brooklyn charm of the original. More

Sac's Place: A Coal-Oven Pizzeria That's Trendy by Accident

Slice Adam Kuban 9 comments

Pickled Italian peppers and home-grown basil, oregano, and rosemary. An award-winning apple pie recipe from Ohio made from (somewhat) locally harvest fruit. Heat in the dining room supplied by a wood-burning stove. Nope, not a trendy "Ball jar joint" helmed by Midwestern transplants in Brooklyn. This is all going on at Sac's Place in Astoria, Queens, run by a couple brothers who grew up around the corner from this coal-fired pizzeria and restaurant on Broadway. More

NYC Quintessential: John's Pizzeria of Bleecker Street

Slice Adam Kuban 9 comments

Every city needs at least one older-than-old restaurant with a certain kind of cultivated rakishness — hard, straight-back wood booths that don't encourage lingering; graffiti-carved walls that conjure visions of 1950s hooliganism; grumpy signage. More

Daily Slice: Patsy's Pizza, East Harlem

Slice Adam Kuban 10 comments

I'll tell you what gives: $1.75 A SLICE, that's what! That's kind of all you need to know. A buck seventy-five for a slice of the best pizza in the city. When most slices are running $2.50, $2.75. And it's for a coal-oven slice! But if you need more than that, read on after the jump. More

NYC Quintessential: Patsy's Pizza, East Harlem

Slice Adam Kuban 23 comments

There's only one size pizza available on the menu. It's a respectable size — about 16 inches across. Not HUGE but not Neapolitan dainty. Still, even though it's on the bigger side, don't let the size fool you. As the menu says, it's "paper thin." (Yes, the menu says "paper thin.") Got a big appetite? You could easily house three-quarters of a plain pie on your own. Hell, I've eaten an entire Patsy's plain pizza by myself. That was in another lifetime, before Slice even existed. On a long lunch break. I almost fell asleep at my desk when I got back to work. But I digress... More

Meriden, Connecticut: Little Rendezvous Pizza

Slice Adam Kuban 12 comments

The Little Rendezvous is a 73-year-old pizzeria cooking Connecticut-style apizza in a 123-year-old monster of a coal-fired oven. More

NYC Quintessential: Lombardi's Coal-Oven Pizza

Slice Adam Kuban 25 comments

I'll just say it: Lombardi's is kind of a big tourist thing. After having been hyped in countless national newspaper and magazine stories, guidebooks, and travel shows, this "first pizzeria in America" is pretty much packed any night of the week with people more likely to hail from Manhattan, Kansas, than Manhattan Manhattan. (OK, that's probably an exaggeration, but poetic license, you know?) More

Coalhouse Pizza: Coal-Fired in Stamford, Connecticut

Slice Kevin Hayes 7 comments

Gerard Robertson says that he opened Coalhouse in Stamford, Connecticut because he "was sick of driving to New Haven and Brooklyn for good pizza." So will his pies save Stamfordites a trip out of town? More

Slyce: Chicago's New Coal Oven Pizza Champion

Chicago Daniel Zemans 13 comments

I'm a fan of Coalfire (reviewed here) and Castel Gandolfo (reviewed here), but based on my experience at Slyce, there is a new coal oven champion in town. More

Openings: Grimaldi's Coal Brick Oven Pizzeria, Sandy Hook, New Jersey

Slice Adam Kuban 5 comments

From Slice'r Jeff R. comes this news: FYI, we saw that a new Grimaldi's [Coal Brick Oven Pizzeria] opened up in Highlands, New Jersey at 123 Bay Avenue. They built a huge coal-fired oven and had a soft opening last week. The official opening date is sometime this week. Grimaldi's (Highlands) 123 Bay Street, Highlands NJ 07732 (map)... More

Max's Coal Oven Pizzeria: A Saving Grace for Pizza Lovers in Downtown Atlanta

Slice Daniel Zemans 10 comments

If a pizza has great sauce but there's so little on the pie you can't taste it, does it matter? That problem, all too common at fancy coal and wood burning oven pizzerias, does not exist at Max's, where they are generous with a delicious sauce. With great sauce, cheese, and toppings, only an overly dense crust stands between Max's and greatness. More

The 'Moneyball' of Pizza? Using Statistics to Find NYC's Best Pies and Slices

Slice Adam Kuban 14 comments

In the New York City pizza landscape, coal is king. That's what statistics consultant Jared Lander found when he rigorously applied the science to user-generated reviews of the city's pizzerias in a quest to find "the best." Lander discovered that pizzerias with coal-fired ovens rated high and that Uptown addresses added to a pizzeria's observed popularity. More

NYC: Luzzo's New Quadrata Square Pie (Plus Two New Pizza-Related Menu Items)

Slice Nick Solares 20 comments

"It is ironic that square pies, stromboli, and fried calzones are considered new here, worthy of press releases and reviews, while they have been staples of the city's pizzerias since time immemorial." Luzzo's 211 First Avenue, New York NY 10003 (12th Street; map); 212-473-7447; luzzos.com Pizza Style: Neapolitan Oven Type: Coal- and wood-fired (and in the case of the Quadrata, electric and gas as well) The Skinny: Three "new" forms of pizza and pizza dough–based dishes that will be familiar to most New Yorkers deliver the goods Price: Quadrata 12-inch, $17; 16-inch, $21 When Luzzo's opened five years ago it... More

Frank Pepe's Head-to-Head (Yonkers vs. New Haven)

Slice Adam Kuban 22 comments

Serious Eats–Slice overlord Ed Levine here has been on my case about getting to the new Frank Pepe's in Yonkers for a while now. He wanted to see how it stacked up to the original in New Haven, Connecticut. See, the Frank Pepe family has been on a small tear in the last few years, opening branches of the famed New Haven pizzeria throughout Connecticut—first in Fairfield, then Manchester, then at the Mohegan Sun casino in Uncasville. Then they opened one in Yonkers, New York. This was sort of a big deal in pizza circles, since there's a fair amount... More

Castel Gandolfo: A New Coal-Oven Pizzeria Worth Saving

Chicago Daniel Zemans 7 comments

Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. —The Mgmt. [Photographs: Daniel Zemans] Castel Gandolfo 800 N. Dearborn, Chicago IL 60610 (map); 773-394-6900; castelgandolfopizzeria.com Getting There: Red Line to... More

Flo Consiglio of Sally's Apizza, a Keeper of the Flame

Slice Adam Kuban 16 comments

Flo Consiglio adds up the receipts by hand in a back booth at Sally's Apizza in New Haven, Connecticut. [Photograph: Adam Kuban] I thought I had lost this photo of Sally's Apizza matriarch Flo Consiglio in a hard-drive crash. But I was able to recover some files from my camera's memory card today. Flo is a real character, as I found out during a recent visit to Sally's. But more than that, she's what our man Ed Levine calls a "Keeper of the Flame," a direct link to some of our country's fading food heritage. Here, after the jump, I... More

Yonkers NY: Frank Pepe's in the 'New York Times'

Slice Adam Kuban 2 comments

[Photographs: New York Times] The New York Times takes a look at the newish Frank Pepe's branch that opened in Yonkers in early November of last year: The pizza is very good — although you have to be careful what you order. The original tomato pie, a Spartan exercise in dough topped only with crushed tomatoes and a sprinkling of Romano cheese, tasted of good-quality canned tomatoes and little else. That same pie with mozzarella was better, and one with mozzarella and spicy, fennel-spiked pepperoni was downright delicious. A version with plump marinated shrimp was also surprisingly good. And... More

Patsy's Pizza, East Harlem

Slice Nick Solares 21 comments

Top: The late José Jiminez stretching dough and transferring a pizza to the oven. Above: Recent pies from Patsy's in East Harlem. [Photographs: Nick Solares] Patsy's Pizza 2287 First Avenue, New York NY 10035 (117/118; map); 212-534-9783 Pizza Style: New York–Neapolitan Oven Type: Coal The Skinny: Classic New York pizzeria offers a taste of history but has declined since the death of long time pieman José Jiminez Price: $1.75 a slice, $11 a pie, pie toppings $3 each For most of the time that I have lived in New York (which is going on a quarter century) my answer... More

Dear Slice: What to Get at Sac's Place in Astoria?

Slice Adam Kuban 3 comments

Reaching in to the Slice mailbag, we've got ... [Photographs: Adam Kuban] Sac's Place in Astoria. Goin' there for lunch today with one friend. i can't download the menu b/c of some plug-in problem. Any recs?—Chichi... More

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