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I made a regular dough with a 2 hour rise(as opposed to the no knead dough that I prefer) that it turned out I couldn't use. I put it in the fridge overnight. The next day, it had a great fermented smell. After it warmed a bit, I worked it into a pie, which was a little more difficult because it was still chilly, but held its form better when I threw it on the grill.

Lodge makes a 17 inch skillet, but you might have to flip it over because it's rather deep. I wrote them a note asking about a pizza pan.
Here's a link to the skillet...
https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=3931

I meant to say you might 'not want to admit it.'

For DiFara's, that pie looks woefully undercooked.

I like to use a round flat bread and a cast iron skillet and cook the pizza from the bottom up, on the stove top. The heat melts the cheese through the bread but makes a crispy bottom.

I concur that Azuri's falafel is rather complex. The ingredients are definitely put in a certain order for a reason. As you eat each part, there are different textures and flavors that you get. It's worth the trip to the west side.

I'm not sure if it matters, but it looks from the crust that the pizza is cooked on a screen. Could 800 degrees be too hot for the bottom? Sacco's on 54th and 9th does the same thing.

For me, at Artichoke, the pizza isn't the problem. They don't seem to care that a line is forming for no apparent reason. The guys at the counter run around like chickens with their head cut off. Maybe they think that if people see a line, they'll think the pizza is great a worth waiting for. I was disappointed when I went about a month ago. I hot pie came out and sat for 10 minutes while the guy working the front service and register started making a meatball parm sandwich. There is no excuse for that when there are 4 or 5 other dudes working and they line is 25 people deep. By the time I got the slice, it was cold and soggy and wasn't worth the time to reheat it.

It's either lack of respect for their customers or absolutely atrocious business acumen. If they spent 10 minutes with someone who could explain point of service efficiency, there would be no lines and a better product.

BTW, I still think they will be shut down at some point by the DOH for having the pizza's out on the counter where the customers stand, as well as taking money and serving the food with the same unclean hands.

I went had a burger at Hildebrandts about 6 or 7 years ago and didn't find it very good. Maybe they've changed the way the make it or maybe I just got a bad one. They're best known for their ice cream. Their sundaes are awesome and the place is very old.

I went to 5 Guys Burgers in Midtown on Thursday for lunch. I found it to be better than the Burger Joint 2 blocks away. The burgers (two patties) was moist and delicious, the fries were awesome, and the counter people were very friendly.

As luck would have it, the Treat Truck was nearby and I got the Caramel Creme cookies, which were amazing.

I went yesterday and it was fantastic. Maybe you went too soon after it opened. The burgers were cooked right, the potato roll is a nice touch and the friest were great. The counter guys were very friendly and my friend ordered a milk shake that he says tasted like it was made from real ice cream (not some McDonalds like concoction.) I highly recommend the place.

It's hard to tell from the picture, but that slice looks pretty thick and I think grandma slices are usually very thin.