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Entries tagged with 'new york magazine'

My Thoughts On Grub Street's '101 Awesome American Pies'

Slice Ed Levine 20 comments

Today at Grub Street (New York Magazine), Robin Raisfeld and Rob Patronite drop a huge list of "101 Awesome American Pies (and Slices)". Unsurprisingly, Slice'rs will find many of these pies familiar. But there are some serious omissions in this list, and plenty that don't quite seem worthy of inclusion. More

Milk Burger Appears in New York Magazine's 'Approval Matrix' for Ripping Off Shake Shack

A Hamburger Today Robyn Lee Post a comment

Milk Burger earned a spot in New York Magazine's August 1 "Approval Matrix" near the edge of "Despicable/Lowbrow" for being such a Shake Shack ripoff that they used a Shack Burger photo on their website (now changed to a photo of one of their actual burgers). The good part of Milk Burger emulating Shake Shack (aside from the tons of press)? Their burgers aren't bad. More

Is This the First-Ever 'Best Pizza in NYC' Article?

Slice Adam Kuban 14 comments

Check out this amazing piece of pizza history. It's a pizza roundup from a 1970 issue of New York magazine, the goal of which was to find the best pizza in New York City. Written by Jerome Snyder and Milton Glaser, the originators of the magazine's "Underground Gourmet" column, it just may be the city's first "Best Pizza in NYC" article. More

'New York' Magazine's Approval Matrix Confirms: The Food Lab Is Brilliant

New York Erin Zimmer 14 comments

We didn't need New York magazine's Approval Matrix, the back-page feature that decides where current pop culture blips land on its taste meter, to tell us that J. Kenji Lopez-Alt's Food Lab column was brilliant. We already knew that. But hey, it's pretty cool to see his thin, crisp french fries right above John Goodman's head (looking good, indeed!) and below James Taylor and Carol King rocking out at Madison Square Garden. More

'New York' Mag on the Rise of the Dollar Slice

Slice Adam Kuban 1 comment

"New York" magazine's Intelligencer piece on dollar slices. [Image: New York magazine] New York magazine today runs a page in its Intelligencer section about the rise of dollar slices over the last year, with the surprising fact that "the materials used in an average pizza slice cost around 30¢." There's also an interesting tidbit that says that Joe's on Carmine Street "has served only one slice of Hawaiian pizza in its 37-year history — to a longtime customer who was pregnant and craving." Richard Morgan, who assembled these factoids for this piece, also emailed Slice with some more intel... More

'New York' Magazine Pizza Extravaganza

Slice Adam Kuban 28 comments

This week's issue of New York magazine, the "Cheap Eats" issue, has a special package on pizza, focusing mostly on what it's calling the "Great New York Neoclassical Neapolitan Pizza Revolution." Stories include an analysis of pizza economics, a time line of New York pizza moments, and a day in the life of Una Pizza Napoletana's Anthony Mangieri, which this quote is from: Mangieri’s take on his competition is similarly pointed, to say the least: Luzzo’s pizza is “garbage,” Kesté’s “tastes like shit.” “There’s no love,” he says of the latter. The idea that something he’s been doing for twenty... More

Seeing Double

A Hamburger Today Adam Kuban 3 comments

Double burger from Txikito. New York magazine spots a trend for double burgers in NYC: Despite its seeming heft, the double-decker construction is actually a boon for aficionados of thinner, crisper patties. The beauty of the double, some say,... More

Openings: Four-Foot-Long Pizza at Farinella

Slice Adam Kuban 7 comments

New York magazine reports on the opening of Farinella, in Tribeca. The pizzaiolo there is a Roman hip-hop artist who uses a "Tagliavini triple-decker electric oven" to turn out long Roman-style pizzas sold by the slice. Farinella 90 Worth Street, New York NY 10013 (near Broadway; map) 212-608-3222... More

Ed Levine's Questionable Pizza Practices: Do You Leave Your Pies Out Overnight? For Two Nights?

Slice Adam Kuban 49 comments

How long do you leave your pizza out on the counter? Overnight? Longer? Not at all? Photograph by Robyn Lee As you may have seen already, Grub Street featured Serious Eats head honcho Ed Levine as the subject of its "New York Diet" column, in which a noted celeb or food person recounts his or her week's intake. Zach Brooks gives you links here to many of the places Ed mentions in the interview, but I'm more interested in what this diet snapshot reveals to the rest of the world about Ed's pizza practices. Get a loada this: And... More

Everything Ed Levine Ate This Week

New York Zach Brooks 5 comments

Melissa Hom, New York magazine Grub Street has posted this week's "New York Diet" column, and the featured eater is Serious Eats overlord Ed Levine. If you have ever wanted to hear about every single piece of food Ed... More

Grub Street Attains New Heights In Food Porn

New York Carey Jones Post a comment

If you're one of those restaurant-goers who ogles every dish in sight before placing your order, you might enjoy Grub Street's newest feature: visual tours of New York menus. First up is recently-opened Bowery hotspot Double Crown. Click through to... More

New York Taste, A Benefit for City Harvest on November 3rd

New York Allison Hemler Post a comment

Looking to donate your hard-earned dollars to something worthwhile? Consider the 10th Annual New York Taste, a benefit for City Harvest, on Monday, November 3, at Skylight (map). Tickets are $215 (VIP, which gets you in an hour early) or... More

14 Most Important New York City Restaurants of the Last 40 Years: Did Gael Greene Nail It?

New York Ed Levine 5 comments

Most important? Yes. Photograph by thewanderingeater Gael Greene gives us her list of the 14 most important New York City restaurants of the last 40 years. Here are the problems: She never defines what she means by important Her... More

Best Affogati in New York: Coffee and Ice Cream, the Unbeatable Combination

New York Ed Levine 2 comments

Editor's note: Every afternoon we post a short Sugar Rush to end your day. Think of it as the dessert to your daily blog reading. —Zach Photograph by Bob Blesse I'm an affogato freak, so I really appreciated Robin Raisfeld... More

Out Now: NY Mag's Cheap Eats of 2008

New York Emily Koh Post a comment

New York Magazine's Cheap Eats of 2008 is out today, featuring the annual round-up of some of the city's best deals. Among the features: chefs' favorite cheap eats, grub under $5, and—natch—a look at the increase in prices from last... More

New York Magazine Buys Menupages

New York Emily Koh 4 comments

New York Magazine has bought Menupages, the invaluable menu archive and review site (oh-so handy for delivery) for eight major cities (New York, San Francisco, Los Angeles, Philadelphia, Boston, Chicago, Washington, D.C., and South Florida). New York Magazine has already... More

'New York' Magazine's Best Breakfast List Pretty Impressive But Not Perfect

New York Ed Levine 3 comments

Ed Levine sounds off on the breakfast meals he would have added to New York magazine's breakfast list. More

Artichoke Pizzeria in New York Magazine

Slice Adam Kuban Post a comment

More Artichoke for you: New York magazine interviews Francis Garcia, one of the cousins behind the new joint in the East Village. This bit of owner-operated goodness sounds right up our alley: Do you live in Manhattan now or do you commute? We’re commuting now. When we make a couple bucks back, we’re definitely going to get a place over here so we can start getting open earlier. You know the BQE — the traffic is horrible — and I’m someone’s who’s crazy: If I can’t get there to make the pizza, I don’t want somebody else doing it. It’s... More

New York Magazine on Artichoke

Slice Adam Kuban Post a comment

Robin Raisfeld and Rob Patronite visit Artichoke, give it 3 of 5 stars: This is not dainty stuff. Portions are huge, even sloppy. Grated cheese is strewn with abandon, and tomato sauce liberally applied. The pizza is lumpy, a little heavy-handed with the muzz, occasionally burnt, and undeniably delicious. Of the three varieties usually on hand, the square Sicilian (made with a combination of fresh mozzarella, Polly-O, and a sprinkling of pecorino and Parmigiano-Reggiano) is our favorite, a hungry-man study in contrasting sharp, salty, sweet, and creamy flavors. The round “Neapolitan” is nearly as good, though you might fault its... More

New York's Best Hot Dog?

New York Ed Levine 4 comments

New York Magazine's Best-of issue hits the stands tomorrow and it's filled with lots of interesting best-of choices. Some I agree with, some I don't, and that's the fun of these kinds of issues. Here's a few of the good,... More

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