Photo credit to T-Rex on top of the pizza oven.
We had so much fun here and hope to best in balls next year!
Matt and Emily
It all looks amazing. I can't wait to eat there!
This just changed my outlook on life.
@PG If I am too full I will bring them home and put butter on it the next day.
I wish my feet smelled as good as truffles.
@PG "The St. Louis" at Speedy Romeo is one of my favorites in the city. Love that Provel.
Your not alone Bar Pie lover.
Good luck Adam! It's nice to hear someones dream is actually becoming a reality. Famous Original A PDX in the works.
Personal preference on toppings should be the only change that occur with a burger.
The topping I am eating at the moment I eat any pizza is my favorite topping.
2 OZ Slider all the way!
TXCraig1: If the roni doesn't cup then don't eat it!
@TXCraig1: Always a classic combo. The picture of my face in a pepperoni and olive is from Joe and Pat's in Staten Island.
@AngieCT: Thanks for the supprt.
@AK and @PG: Mike R. Is a legit pizza stalker. I am not surprised he took down three pies at the best table in the house.
Also, if anyone has more info on Carmine's that was near 86th St. in Bay Ridge I would like to hear it. Same if Pete's is worth a return visit.
They both have really good looking pizza. I want to try Tuffino first due to its plate of fried stuff.
I love Co.
This is my absolute favorite Indian restaurant. They also have great uttapam!
Nice! Not to derail my own pizza thread but have you guys done a best Italian ices in the city spread? I don't remember seeing one.
Ben's in Soho or West Village. As far as I know the only Slice can be had Front St. pizza which I have not been to.
Full disclosure I am a part time employee at Pizza Moto.
I miss the chorizo sandwiches from the Fall River and New Bedford MA area. They take ground choriço and slow cook it in tomato sauce with green peppers. Throw that on a hero with cheese and you are good to go.
@Tipsykit37: Thanks! :)
@Tipsykit37: I agree with what you are saying but most people use unctuous instead of saying umami or stickiness associated with broken down collagen in slow braised meats. I previously worked in some PR and press release writing for a prominent chef that uses it in the incorrect way. If was to be used as good oily I wouldn't think twice about it.
@Everyone else: I guess the fluidity of our changing language will forever annoy me in my observations of food literature.
@ shoneyjoe: Congratulations! you have LITERALLY wasted everyones time by posting this off topic drivel.