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Food lover living in Brooklyn, NY
Congratulations Adam and Paulie! 2014 will be a stellar year for both you.
Wow the place and plans sound awesome! I'll be making the trip down as soon as you open.
Thank you Kelly.
We have setup am online fund raising campaign using Smallknot.com
Thank you to everyone from Kim and I. The support is humbling to say.
Thank you Norma. When we get up and running, I hope we can sit and talk some pizza on your next NY trip.
Paulie, that is amazingly awesome of you to do this for us. Thank you from both Kim and I.
Thank you Meredith. It was a sad day when I accepted Sandy had transformed Wheated's ovens into large paper weights. I'll be sure to keep you in the loop as we figure this out and continue towards opening.
@TXCraig1 - that is an incredible looking pie!
This really is a killer pie. I can't stop ordering it when at Barboncino.
Our block has also been called part of Kensington. We are right on the border of a few neighborhoods and there are neighborhoods inside of neighborhoods which does not help. A bit confusing.
Ohhh boy am I hungry. I can just about taste that pizza.
@Pizzablogger - my thoughts exactly. What an incredible way to wake up. Seeing it on Slice, this really is happening!
@Scott, uhhh, yeah TMI! Without a doubt, your words have played a role in my approach over the years. I look forward to the day you sample a pie at Wheated. It is sort of crazy when I sit and think about all the people I should thank. I won't do it now BUT @Paulie - thank you again. Without your encouragement and help, I would not have made it this far.
Great write up as usual. I did not see mention of the weight of the stone being compared to? I presume it 10lbs based on the model I think I see in the picture. How much of a role does mass play in this? My belief is that it is as important as other thermal properties.
I am guessing the pie pictured was one of the better ones? It looks quite respectable. My wife has been telling me I need to get to Perla ASAP. She made no mention of pizza though. Now I have even more of a reason to get there. Thx for the review.
Kelly, have you been to Pizzeria Mozza? I have not but from a picture comparison, it looks very similar in the crust department.
Kim Jong Il was easily the worlds best pizzailo but that fact was lost among his many other accomplishments.
Oh man is that sexy looking pizza!
Lovely drinks and I look forward to a visit. Honestly, I have passed this place many a time and never new it was a bar.
@Carrie, nothing too out there. If you were to look in my fridge most of the syrups are fruits - lemon, lime, orange, sour cherry, pineapple, strawberry, peach and blueberry. Those are pretty straight forward to make. Also a red wine syrup (forgot what wine we started with on that one, no recipe recorded), chocolate, vanilla bean, celery seed (a fave of mine), ginger, lavender. I have a few variations on colas and have yet to try a root syrup. Getting into cocktail mixers, orgeat, grenadine, falernum is in there too.
The thing I love about syrups is the mixing of two or more and additional ingredients make almost limitless combinations. Acidulants, juices, eggs, cream, bitters, tinctures, etc. Sky and ones creativity is the limit. Not all the syrups are winners (yet!). Same with various combos. A current favorite is the Angostura/Almond lactart. I just love Angostura.
To give a plug to someone I think deserves one - Anyone who wants to get into sodas and syrups should read Darcy O'Neil's Fix The Pumps. He is also the source for acid phosphate and lactart. There are also some great old soda books now available in digital format online.
I think we are on the verge of a new golden age of sodas and look forward to seeing what everyone comes up with.
For over a year, I have been making syrups and sodas for a forthcoming bar project. It takes a lot of trials to come up with winning recipes and rejuvenating techniques you have only read about. For me, it is very inspirational to see others who have taken the fountain concept and put their own spin on it.
PS - The torched marshmallow is a really nice touch.
After reading this I am sad we did not make it to Domenica when in NOLA. Domenica's mortadella has the look of house made or at least small production. Do you know where it was made? There were many restaurants curing their own meats in NOLA. It had me thinking the rules for doing so are much more relaxed than in NYC.
Speaking of NOLA pizza and cured meats, did you get to Ancora? My wife and I had an amazing meal there one night and a slightly less successful but still enjoyable meal a few days later.
I really enjoyed the couple of nights we spent at Cure and the night we hit Bellocq. These two bars were standouts as far as the sophistication of the 'tail programs and execution of the drinks themselves.
What a fantastic looking pizza. I wish URBN was a bit closer for a try.
I have much love for cauliflower on pizza. Thanks for posting this.
I hold Totonno's in high regards and I must be lucky. Unlike JohnW and others, I continue to have good experiences at Totonno's with few exceptions. One very notable exception was early on a Wednesday. I would not recommended to go then. My most recent experience is exactly the opposite of John's comments comparing the new Grimaldi's in Dumbo to Totonno's. I had them both within the same week. Totonno's had the normal savoriness I love and expect along with the equally endearing char/carmelized crust. Grimald's was a bit flat in flavor to my buds and I felt no urge to continue eating Grimaldi's end crust after a few samplings.
What a fantastic addition to the series. Your passion, vision, and drive really come through. The Pizzicletta/building a pizzeria series is by far my favorite on Slice.
I wish you many more years of success.
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