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Una Pizza Napoletana: Anthony Mangieri Not Necessarily San Francisco-bound
"I've been working making bread and pizza, first in Jersey, then in New York City, since 1993, and though I loved doing both things in both places, I am going to take a little break."
Those 4 day work weeks are killer!
'New York' Magazine Pizza Extravaganza
If he would have simply boasted about how he feels his pizza is the best I would take no issue with his comments.
But he somehow felt it necessary to impugn the integrity of all his competitors. Say what you want about Keste in terms of it's product, but Caporuscio is commited to the Platonic idea of producing a pure Neapolitan pie and ultimately this is the reason why I believe he does not produce the best pizza in NYC. He is so committed to the VPN dogma that he will not take a step back and consider making adjustments to his food or his practices.
I believe he is stubborn and a true believer in what he is doing and that was the reason he was asked to leave his prior venture (A Mano) in NJ. When asked to change the way he made pizza he refused and parted company with ownership and struck out on his own. These traits are not the earmarks of a cynical money grubber, but they are of someone that has a profound commitment to what he is doing.
There are plenty of ways to pay your dues, everyone has a different path and it doesn't necessarily encompass trying to make pizza in your parents fireplace like a moron.
Anthony Mangieri the Martyr of Modern Artisanal pizza movement. The whole angry young man act is wearing thin.
Di Fara Raising Slice Prices to $5; Will Close Tuesdays in Addition to Mondays
Top Tier is relative I guess, especially with the lack of truly great slice places in Manhattan, but I will use one Manhattan place as an example. Pizza 33 serves a respectable Margarita slice that is now $3.75 just below the $4.00 mark that Di Fara had established. They use San Marzano tomatoes and a quality fresh Mozzarella. They may not run out tomorrow and publish a price increase over what Di Fara has done, but I am sure that with the next up surge in dairy, or other ingredients they will use it as a pretext to bring their prices closer to the $5.00 price point that Dom has now established. Others places that are spending more on their ingredients will follow suit as well. The places that are already using shitty Sysco products will keep their prices the same, because cheapness is their only strength.
Moving on to whole pies... how long do you think it will be before Mangieri at Una Pizza will be raising the price of his Pizza's to the $30.00 level? He already has gone on record as stating that he feels his pizza are worth $50.00 if the market would bear it. This might be hyperbole on his part, but I do not think his ego would allow him to stay at a "paltry" $26.00 price point for very long.
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Recent Comments | Response to Comments
Veloce Pizzeria, East Village, Manhattan
Real good review Adam. I am going to give this place a another shot. I thought the slices were tasty the last time I went, but too much moisture pooled in the middle of the slice.
Next time I will try the whole pies like you did.
Una Pizza Napoletana: Anthony Mangieri Not Necessarily San Francisco-bound
"I've been working making bread and pizza, first in Jersey, then in New York City, since 1993, and though I loved doing both things in both places, I am going to take a little break."
Those 4 day work weeks are killer!
'New York' Magazine Pizza Extravaganza
If he would have simply boasted about how he feels his pizza is the best I would take no issue with his comments.
But he somehow felt it necessary to impugn the integrity of all his competitors. Say what you want about Keste in terms of it's product, but Caporuscio is commited to the Platonic idea of producing a pure Neapolitan pie and ultimately this is the reason why I believe he does not produce the best pizza in NYC. He is so committed to the VPN dogma that he will not take a step back and consider making adjustments to his food or his practices.
I believe he is stubborn and a true believer in what he is doing and that was the reason he was asked to leave his prior venture (A Mano) in NJ. When asked to change the way he made pizza he refused and parted company with ownership and struck out on his own. These traits are not the earmarks of a cynical money grubber, but they are of someone that has a profound commitment to what he is doing.
There are plenty of ways to pay your dues, everyone has a different path and it doesn't necessarily encompass trying to make pizza in your parents fireplace like a moron.
Anthony Mangieri the Martyr of Modern Artisanal pizza movement. The whole angry young man act is wearing thin.
Di Fara Raising Slice Prices to $5; Will Close Tuesdays in Addition to Mondays
Top Tier is relative I guess, especially with the lack of truly great slice places in Manhattan, but I will use one Manhattan place as an example. Pizza 33 serves a respectable Margarita slice that is now $3.75 just below the $4.00 mark that Di Fara had established. They use San Marzano tomatoes and a quality fresh Mozzarella. They may not run out tomorrow and publish a price increase over what Di Fara has done, but I am sure that with the next up surge in dairy, or other ingredients they will use it as a pretext to bring their prices closer to the $5.00 price point that Dom has now established. Others places that are spending more on their ingredients will follow suit as well. The places that are already using shitty Sysco products will keep their prices the same, because cheapness is their only strength.
Moving on to whole pies... how long do you think it will be before Mangieri at Una Pizza will be raising the price of his Pizza's to the $30.00 level? He already has gone on record as stating that he feels his pizza are worth $50.00 if the market would bear it. This might be hyperbole on his part, but I do not think his ego would allow him to stay at a "paltry" $26.00 price point for very long.
Di Fara Raising Slice Prices to $5; Will Close Tuesdays in Addition to Mondays
The problem is many of the top tier slice places in Manahattan took their cue from DiFara and raised their prices just below the old $4.00 plateau that he established. Even pizza places in NJ posted articles surrounding his last price increase almost using it as justification for any moderate increases that they had considered.
Many places are already charging $3.50 to $3.75 for Fresh Mozzarella slices. These places may not be as good as DiFara's, but they feel that they invest a substantial portion of their overhead into their ingredients and have higher rents to maintain, and will now be emboldened by the move.
When the prices were raised the last time he had some compelling circumstances that were dictating an increase:
1. Soaring cost of dairy.
2. The increasing strength of the Euro against the dollar, that impacted imported products like Mozzarella Di Bufala and imported Olive Oils etc.
At this point the price of dairy has fallen significantly and the currency situation is more stable, so the only reason for the increase is to max out the profits and subsidize the new 5 day schedule.
The unintended consequences of this move is that he is actually setting the market for other vendors and thus making decent pizza more expensive for everyone.
Artichoke Basille's Artichoke Slice a 'New Classic'?
When they are on their game I think their Sicilian is delicious and the Margarita isn't too shabby either. I could see how some people wouldn't like the place though, especially if you are more inclined to go with a thinner slice and do not like the char that straddles (and can often cross) the line of being burnt.
Five Guys' Fries Make Me Weep with Happiness, Burger Is Not Bad
Robyn,
Agreed very good fries, but it may very well be the most overrated burger in the country. When I still want to fix my burger "Jones" I will head over to the Shake Shack and get a couple of Shack Burgers.
Di Fara Attacker Gives Blogs a Bad Name
The blog's name was Gotham City Insider; not the Gothamist.
My only bone of contention with his post is that he deposits Mr Demarco into the asshole category for refusing to acknowledge his existence. His single minded focus is the quality of his product he isn't trying to be rude.
When held to every other standard other than making exceptional pizza Mr. DeMarco falls short and I do not think it is blaphemous as Cutlets words it at Grub Street to point out these facts.
If Dom wants to handle every pizza himself and and charge $20.00 a pie for the public to watch him handcraft his pizzas then good for him. Just use some of that money to hire a porter to keep the place tidy or ride his daughter and son a little bit harder so the Department of Health doesn't shut the place down again.
First Look: Artichoke Basille's Crab Slice
There are about 185 instances of "dude" on Slice: http://www.google.com/search?q=%22dude%22+site%3Aslice.seriouseats.com
Thanks Dude!
How to Find the Perfect Pizza
Tony,
I was actually being facetious. I know Mr Mangieri has exacting standards when it comes to making a pizza, but if you are only open 4 days a week make enough dough Monday through Wednesday to ensure you can service the folks that make a special trip to your establishment and are willing to throw down $20.00 on a 12" pie. I know he has a religious devotion to his 36 hour rise time, but make sure you have enough in the queue to quote standard hours of operation. I would think $20.00 price points pretty much insulate his margins should he make some extra dough balls.
I think Mangieri much enjoys being a pain in the ass iconoclast as much as being a Pizzaiolo.
How to Find the Perfect Pizza
He forgot one very important judging element....do not trust a place that does not run out of dough before it closes for the day.
Weekend Book Giveaway: 'The Elements of Cooking'
Flavor.
Depth of flavor is the end result all cooks strive for in their preparations. This requires knowledge of the ingredients before you, and the ability to use your palate to adjust seasoning.
Great technique is a means to and end, without the ability to balance sweet, sour, salty, bitter, and umami you simply have a well executed plate of components without any focus or cohesion.
The palate is the most important weapon in the arsenal of any cook.
'Top Chef': A Chill in the Air
Rocco is not the first chef to lend his name to promote frozen foods or ready to serve sauces from a jar. This in and of itself should not qualify chefs as sell-outs and objects of public scorn. Mario Batali has recently given his name to a Progresso Meal line and Wolfgang Puck was peddling frozen pizzas before this whole celebrity chef thing even hit it's stride. Yet very few people dispute their credentials as great chefs and cut them considerable slack in the wake of these projects.
The reason why we all castigate Rocco, is we got too see a once serious chef from the comfort of our living rooms, erect and destroy a simple Red Sauce place in less than a year, and in the process treat all people associated with the enterprise rather shabbily.
Running restaurants and being a chef is grueling work, so I can see the temptation to grab the brass ring of celebrity after paying your dues behind the stove. However, in Rocco's case he continually elects to take short term gigs for easy money rather than rebuild his reputation by using his prodigous talents as a cook once again. He should follow the example of his former mentor Gray Kunz, who has travelled a diametrically opposite path by eschewing the limelight since relinquishing his toque at Lespinasse in the late 90's. The result has been the very well the received Cafe Gray and another midtown venture to open in the fall, plus plans to open a French Laundry like shangra la of gastronomy in upstate NY in the not too distant future. This path is a bit more laborious and a lot less sexy, but it would do Rocco a world of good since Americans love nothing much more a good tale of redemption.
Personally, I feel more sadness than disdain for Rocco DiSpirito.Nothing is more depressing than a case of squandered talent. Many people, myself included, would be ecstacic to have a fraction of the ability and would love to duplicate the culinary magic that was created during his halcyon days at Union Pacific. Instead it appears that in the wake of last week's spectacle, that he is inadvertently hell bent on becoming the embodiment of the Terry Malloy character in that great movie "On the Waterfront". Despite one shameless propaganda stunt after another he elects to" take the dives the for short term money "and throw away his God given talent to cash in on "his one way ticket to Palookaville". Unfortunately, talent is not a substitute for critical self-reflection and the need to unearth in the depths of your soul an untapped reservoir of humility.
'Top Chef': A Chill in the Air
Casey, simply answered the questions that were given to her, that is all you can do. As I recall, Howie (the chief complainer in this scenario) got some real brain-busters for questions too, like identifying tomato paste and cheese slicer. Somebody, should have showed him a bandana, given his propensity for seasoning his dishes with glandular secretions. As one who has been generally been supportive of Howie throughout his bi-weekly crashes and Phoenix like ascents, I think he just needs to shut his mouth and focus on cooking for the balance of the competition. His edit on the show is going from the articulate loveable lug to surly shithead rather quickly.
Daniel Boulud Settles Bias Lawsuit
Great, another public figure cowed and brow beaten by intimidation tactics and the charge of racism. The group that has initiated these charges really is in a no lose situation, because restaurant owners cannot afford the bad press or be forced to wear the Scarlett Letter of bigotry. Racism is still the one charge where there is always the implicit assumption guilt that is thrusted upon the accused. If you deign to defy the accusers and resist the tag, the mob yells the charge that much louder until all critics are rendered submissive; if you chose to refrain from comment, you must be guilty as well because of your refusal to defend yourself. What a shame!
'Top Chef': Don't Get Comfortable Just Yet
I agree that this was a dumb challenge. No sooner than when Colicchio was complaining about the fact that the contestants approaches were too literal, and unimaginative in the kitchen,he was smacking down Sara M's unconventional approach to Chicken Alla King.
If a dish doesn't taste good then by all means slam it, but he and some of these guest judges are way too hard in assessing the judgment of these competitors under the duress of a challenge. And can the people at Bravo allow these people to cook and showcase their talents?
While it is beneficial to pull these people out of their comfort zone at times, no one wants to see these people designing a nursing home menu.
Which is better, a barbecued pork banh mi or a mixed Italian coldcut hero from someplace good like Faico's
The Banh Mi is lighter and a much better sandwich on a hot day, but a sandwich high of quality cured pork fat is always very hard to resist. Especially, paper thin slices of Proscuitto Di Parma fresh from the slicer.
Five Guys' Fries Make Me Weep with Happiness, Burger Is Not Bad
The fries are wayyyy overrated! They must not cook them twice, or rinse them or soak them or neither. The fries are too starchy (and barely crisp) an end result. The burgers are very good though; bun has good density.
'New York' Magazine Pizza Extravaganza
Mangieri is just an arrogant SOB and nothing more. He makes good pizza, nothing spectacular like he believes as there are many in the NY area that do just as good if not better than him. The only reason he has the business he does is because Ed L. put him on the map otherwise he would probably been out of business by now. The guy talks like he has paid his dues and done this and done that but how long as he actually been making pizza in a resturant? His pies are not close to being in the same league as Chris Bianco's. He sounds more like a child that needs to grow up and stop putting other people down just do your own business and stop worrying about if anybody else's pies taste like shit. What does that have to do with you anyway.
'New York' Magazine Pizza Extravaganza
Looks like Tony Mangieri is trying to dethrone Francine Stephens and Andrew Feinberg as holders of the crown for most reviled pizza maker. That being said, I've never had an issue with the service at UPN, and they'll slice the pies for you there.
'New York' Magazine Pizza Extravaganza
@pizzablogger
i know it's crazy right
and rents will go UP
cuz they are going to RAISE PROPERTY TAXES AGAIN
and guess who pays that? the tenants and businesses
and guess where the businesses get their extra money to pay for the taxes...front he consumer!!!!!!!!
it's ridiculous!!!!!
you're right, it takes away from your family and for what??????
however just as a side not i wouldn't be surprised if those number
were UNDERreported
Gianluca
Di Fara Raising Slice Prices to $5; Will Close Tuesdays in Addition to Mondays
I have absolutely no problem with these prices. I couldn't afford to eat there or have the time to wait every day, but this isn't about that. This pizza is special, something to set aside time for, not some crap to shove in your mouth when you want something fast. Everytime I come home to NYC I head straight to DiFara. I almost had a heart attack when I read the headline of another blog that the restaurant was closing. Thank God it is back open and I hope Dom is feeling okay after his surgery.
1. You are getting quality ingredients and food made by someone who actually cares about what he's making you, without pretensions
2. Dom works his rear off and has done so for years, he deserves to get paid for it and take another day off!
3. You should be going to DiFara to get a whole pie anyway!
This weekend I will be at DiFara and the time can't go by fast enough until then...
'New York' Magazine Pizza Extravaganza
OMFG, the rents in New York City are INSANE.....and Motorino is not even in Manhattan.
Does anyone know if the $9,000/week in salary for 20 employees mentioned in that article includes any salary for Mathieu?
$90k a year is not a bad salary, but for the time, focus, passion and effort I would be compelled to lay on the line for the pizza, if I were to open my own pizzera (no one else would be cooking the pizzas), that's not that much at the end of the day....particulalry when considering education costs for a kid and the time away from my family the job would require.
My god, did I mention those rents are steep for a 1,400 square foot space?
'New York' Magazine Pizza Extravaganza
what a putz- take your overpriced yuppy pizza and go straight to california, where they will surely appreciate an utter douche like this guy. This kind of attitude coming from a guy who told me to my face that Sally's and Pepe's in New Haven were both crap and Difara was overrated... and then proceeded to charge us $22 for a tiny, watery, runny, sad excuse for a pizza. oh, and i've eaten pizza in Napoli MANY times... sleeves and a bad attitude do not a great pizzialo make... a little humility would go a LONG way for this cat... good luck on the west coast! bye!
'New York' Magazine Pizza Extravaganza
man.....pizza joints really don't make much money.......you gotta sell the liquor..........that's where the moolah is....!
'New York' Magazine Pizza Extravaganza
@nextgospel
I hear what you're saying Gianluca and yeah there is a trend of neapolitan at the moment which probably won't sustain (time will tell). Hopefully those 'true to the craft', of which I'm sure there are many, will stand the test of time.
With so many new fingers in the neapolitan pie atm - there is also the possibility of evolution - new styles, new ingredients. At least that's what I would hope the future brings. Too many pizzerias trying to make the same pizza can lead to stagnation* ... every pizzeria adding their own take on the original neapolitan leads to variety and growth - which can only be a good thing in the long run for pizza lovers!
FP
*not that it ever hurt anyone in Naples!
'New York' Magazine Pizza Extravaganza
@paulie: I dunno, $90k might not be ridiculous. It's probably low, but it's also easily manipulated. 10% profit would actually be incredible for a full service restaurant, but that brings me to the least likely part: for each pizza, this article claims only $1 of other revenue.
'New York' Magazine Pizza Extravaganza
$90,000 annual profit at Motorino? Who do they think we are, the IRS?
Ciao,
Paulie Gee
'New York' Magazine Pizza Extravaganza
@foolishpoolish
yeah i see what you're saying
no one obviously needs as much commitment as mangieri to appreciate
pizza...obviusoly cuz then it would be impossible to commit to many other things
but what i personally am saying, whether anyone including mangieri agrees with or not, is that now for instance it's all about neapolitan.
but the same enthusiasm can turn into abandonment.
it's like any trend.
then the middle ground gets lost
and we are left with extremes
there's a saying that" if you stand, stand. if you sit, sit. but for God's sake whatever you do don't wobble!!!"
and my fear is that poeple will wear the shit outta the "neapolitan thing" that's going on and then end up hating it...cuz in reality these people are really just disgusted with themselves, their lives, decisions, and behaviors.
it's EXACTLy like a troubled relationship with a partner.
i hope i got my point across :)
let me know
Gianluca
'New York' Magazine Pizza Extravaganza
@nextgospel
"it's like so much in life.
music, clothing, slang, whatever...every one is a johnny come lately.
it would be easier if at the very least those who start off something new don't meet such forceful resistance and ignorance by those very same people who turn around and copy years later.
AND worse...get loved by people who don't "get it".
cuz then those very same people can be influenced by someone or something else and they move on to that, totally forgetting or caring about the first thing."
Hey it's one thing for Anthony Mangieri to trash talk about other pizzerias. It's sad to hear him do that but I can sort of understand where he's coming from. However it's a whole different thing to making sweeping generalisations about the customers who frequent other 'tastes-like-shit' establishments.
The more people who fall in love with 'neapolitan style' (regardless of authenticity) the better for everyone...surely? Does it matter where they go to eat it? Or do we need the same level of commitment as M. Mangieri in order to 'truly appreciate' neapolitan pizza? If that's the case - I'll happily share a non-neapolitan pie with the other peeps who 'don't get it'.
FP
'New York' Magazine Pizza Extravaganza
@anthony a
i agree with your statement that roberto has passion and sticks to it
but i disagree with what you say about him adhering to VPN.
If anything, roberto is adhering to the traditional (and proven superior, if studied) way of doing things that the VPN is trying to implement!!!!
so it's actually the other way around.
I know roberto and his background. he has trained, learned from, and worked with starita who is treated and viewed as a scholar.
again full disclosure, i know him, so one could say i am being biased, but i am just being fair.
as for anthony mangieri, i also know him, he has always been nice and respectful...so i could only hope ny mag altered what he said.
when the ny times did an article on my father's life, they actually made up sentences he never said!!!! it left my father upset.
so i hope this is the case with the pizza comments.
in the end, guys, what does all this mean?
if God forbid, some disaster like 9/11 were to happen again
nobody would give a shit about dough and tomato sauce.
it's amazing the luxuries we (definitely including me) can afford ourselves.
so in the end, we are left with a few things left to care about.
and unfortunately only a few people who do the caring :(
Gianluca
http://www.pizzaandcoffee.com/
ps people may be wondering why i go on philosophical rants.
it's not necessarily pizza that i care about.
i just have a passion that runs through my veins
so i could easily spend the same amount of time talking about marxism, capitalism, art, and soccer
Five Guys' Fries Make Me Weep with Happiness, Burger Is Not Bad
try burger 'n que's 1/2 pound cheeseburger in orland park--it beats them all
Di Fara Raising Slice Prices to $5; Will Close Tuesdays in Addition to Mondays
first of all, I live in California, which is great for surf, but mostly a pizza wasteland. there are some terrible places charging way too much for their awful product out here. one place, unfortunately across the street from where I work, is a chain called Pizzeria Venti ("America's Only Authentic Sliceria") -- more like authentic garbageria, and they charge $4 a slice for their pathetic soggy version of Ellio's.
so to me, $5 a slice for the greatest pizza in the universe is no big deal. it's more than twice as good as an average slice.
for all the people who feel it is too expensive... please go ahead and eat elsewhere... i don't think those of us who think Di Fara is worth it at any price will mind less people there.
Dom is Love!
Di Fara Raising Slice Prices to $5; Will Close Tuesdays in Addition to Mondays
@Anthony A: Ah, yeah. Those special Margherita slices that places serve. I generally avoid them because they're usually more expensive than a regular slice and the uptick in quality is generally not worth it—particularly if it's a slice pie that has been sitting around on the counter for who knows how long.
Speaking of increases, it's always fascinating/maddening to see a new place open (and here I'm talking about Neapolitan-style places), charge a relatively inexpensive price for a pie, and then jack up the prices as soon as a steady crowd of diners forms around the place.
Pizza has unfortunately become divorced from its peasant roots.
Di Fara Raising Slice Prices to $5; Will Close Tuesdays in Addition to Mondays
@Anthony A: Good point. I thought of that, too. What top tier places in Manhattan are you thinking of?
Di Fara Attacker Gives Blogs a Bad Name
i don't know-
i mean, soup man ran his business like a gold plated ass, but i still lined up for his wonderful soup.
dom runs his biz like a nutcase, but he makes glorious food.
people just need to decide for themselves if they want to separate the food from the process of obtaining it.
Five Guys' Fries Make Me Weep with Happiness, Burger Is Not Bad
I rate the place exactly as you do. The cooked in peanut oil fries were fantastic, the burger was rather mundane. Free peanuts were a nice touch, but kinda kill the appetite.
Five Guys' Fries Make Me Weep with Happiness, Burger Is Not Bad
@toad3000:
I completely agree about never writing off an establishment on opening day...that's why, if you read the rest of what I wrote, I went back again about 2 weeks later and had the EXACT SAME EXPERIENCE. Some of the things that I had a problem with really should have no bearing on when I went...the quality of the ingredients like buns and cheese are not going to change and should have been INCREDIBLY fresh on opening day. They should never be more fresh than when I went the first time. Those were two of the biggest problems for me. Gummy buns and cheese that tasted worse than what they use at McDonalds is not going to win any points. And they were the exact same the second time, which tells me that there's no reason to expect that they'll be any different in the future.
But the other things like getting an order wrong, possibly seasoning the meat wrong and cooking it poorly...I can understand that being done on opening day. So I went back and tried again...and it was all the same. Almost exactly. Should I try again and expect it to be different? Possibly, but why when there were so many other things that I didn't like about the place. There are too many good burger places in town, why waste time going back again and again that I've already been to twice and have not enjoyed?
And my biggest complaint was the price. So, if I have now waited a couple of months and go back again, do you think the price will have dropped by 1/3 to be more in line with the quality? I'm fairly sure it won't.
But thanks for the "rocket science" comment. I think I really gave them a fair shot. I didn't just go on opening day and then bash them. I went twice, had two OK experiences, but nothing that I feel that I need to have again. After all of the hype I've read about the place, I was quite disappointed. And I was blown away by the price! Thanks for trying.
Five Guys' Fries Make Me Weep with Happiness, Burger Is Not Bad
@bwbollom:
You should never write off an eating establishment if you went there on opening day. Better yet, you should never GO to an eating establishment on opening day. That's just asking to be a "learning experience" for the new staff members.
@Rodrene:
You should travel less. Or at least, stop eating at airports. ;-) Go to an actual, established location outside of the airport to get the true experience.
This isn't rocket science, people.
Five Guys' Fries Make Me Weep with Happiness, Burger Is Not Bad
I had my first 5 Guys burger at the DC airport a few week ago. It was mediocre. Neither the burger nor the fries compared to In-n-Out, not to mention the 10 other places in LA, SF, and Chicago that are better than In-n-Out. You all should travel more.
Which is better, a barbecued pork banh mi or a mixed Italian coldcut hero from someplace good like Faico's
Ba'nh Mi` is good on any time of the day whether it's hot or cold. Proscuitto Di Parma isn't bad either and slightly a little more expansive than Ba'nh Mi`.
Di Fara Attacker Gives Blogs a Bad Name
Zach, Gothamist, and Grub Streets played right into this person's gambit. I suspect the post was done purposely to get traffic. And you all gave GCI just what it wanted.
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Real good review Adam. I am going to give this place a another shot. I thought the slices were tasty the last time I went, but too much moisture pooled in the middle of the slice.
Next time I will try the whole pies like you did.