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From Slice

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

I only went to Louie and Ernie's once, but it was great. I don't like any of the other suggestions except Patsy's in Harlem. As stated, due to inconsistencies, you often get an inferior pie at Patsy's. Too bad La Marionetta isn't around anymore. It was the best in NYC.

From Serious Eats: New York

John Dory Closed, Hopes To Relocate

I ate here many times and the only thing that tasted good was the fish and chips. All of the other dishes had problematic tastes such as the uni butter, and the overly spicy fish soup that overpowered any chance of tasting the fish. Unfortunately, in the soups and pan roast, the fish was overcooked and tasteless. Undercooking was also a problem. Not a great loss........except for the fish and chips.

From Slice

Pizzeria Boom Actually Harming New York Pizza as We Know It, Newsweek Says

Hallelujah. I am so sick of these upscale tasteless pizza parlors in the city. I recently ate at Keste on Bleecker and it was awful. The only flavor the mushroom pizza had was the delicious shitake mushrooms on it. Otherwise it was a soggy mess. And don't get me started on Co.. In defense of upscale pizza places though, I do like the clam pie at Franny's.

Does anyone remember La Marionetta on Greenwich Avenue? Now that was New York pizza at it's finest. I haven't had pizza that good since it closed over a decade ago.

From Slice

Co. Company's Jim Lahey Responds to 'New York Times' One-Star Review

I had the margherita pie on opening weekend. It was flavorless. No, it tasted of charcoal soot. I sat at a dirty bar that the angry bartendress didn't have time to clean. I never got a napkin....after asking. Everyone I talked to at the bar thought the food was awful. Now that Jim Lahey calls the best thing on the menu, the pizza bianca, dogshit, I see no reason to give this place a second try. I actually tried to go one Saturday at the opening time posted on their website but it never opened despite waiting ten minutes. Go to Gotham Pizza down the block for some delicious New York style pizza. Do not go to Co.. And by the way, naming a restaurant Co. is as pretentious as the rest of this disastrous place. Maybe Mr. Lahey should try a new line of business. Perhaps a doorman at one of the clubs up the block would be more suitable to his tempermant and talent.

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From Slice

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

I only went to Louie and Ernie's once, but it was great. I don't like any of the other suggestions except Patsy's in Harlem. As stated, due to inconsistencies, you often get an inferior pie at Patsy's. Too bad La Marionetta isn't around anymore. It was the best in NYC.

From Serious Eats: New York

John Dory Closed, Hopes To Relocate

I ate here many times and the only thing that tasted good was the fish and chips. All of the other dishes had problematic tastes such as the uni butter, and the overly spicy fish soup that overpowered any chance of tasting the fish. Unfortunately, in the soups and pan roast, the fish was overcooked and tasteless. Undercooking was also a problem. Not a great loss........except for the fish and chips.

From Slice

Pizzeria Boom Actually Harming New York Pizza as We Know It, Newsweek Says

Hallelujah. I am so sick of these upscale tasteless pizza parlors in the city. I recently ate at Keste on Bleecker and it was awful. The only flavor the mushroom pizza had was the delicious shitake mushrooms on it. Otherwise it was a soggy mess. And don't get me started on Co.. In defense of upscale pizza places though, I do like the clam pie at Franny's.

Does anyone remember La Marionetta on Greenwich Avenue? Now that was New York pizza at it's finest. I haven't had pizza that good since it closed over a decade ago.

From Slice

Co. Company's Jim Lahey Responds to 'New York Times' One-Star Review

I had the margherita pie on opening weekend. It was flavorless. No, it tasted of charcoal soot. I sat at a dirty bar that the angry bartendress didn't have time to clean. I never got a napkin....after asking. Everyone I talked to at the bar thought the food was awful. Now that Jim Lahey calls the best thing on the menu, the pizza bianca, dogshit, I see no reason to give this place a second try. I actually tried to go one Saturday at the opening time posted on their website but it never opened despite waiting ten minutes. Go to Gotham Pizza down the block for some delicious New York style pizza. Do not go to Co.. And by the way, naming a restaurant Co. is as pretentious as the rest of this disastrous place. Maybe Mr. Lahey should try a new line of business. Perhaps a doorman at one of the clubs up the block would be more suitable to his tempermant and talent.

From Slice

Co. Pizzeria Soft Opening Photo Gallery

Just had an awful margherita pizza at Co.. Sat next to a chef at the bar who agreed that it, and the rosa pie, was nasty. The flavor in my mouth as I left was the burn from the gas oven on the crust. The staff was abominable. I had to clean off the countertop myself, and never got a napkin or utensils. I will never go back.

From Slice

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

If you haven't already left NYC, I recommend a place called Italia Pizza in the Bensonhurst/Gravesend area of Brooklyn. Like Di Fara, it is located on a street corner, but obviously not the same one. It's a family owned shop. Their ovens are made of steel as well. That's where the similarities end though. At Di Fara's, Dom is the only one making the pies. Not the case here, but it is still a great slice. Nor, do they finish the pie with fresh basil, oil, or more cheese. While Di Fara's looks like a hole in the wall pizza joint, the decor at Italia is much more modern and updated. You can get a regular slice, along with both, Sicilian and grandma slices. If I remember correctly, their hours are from 11/11:30AM to the earliest closing around 10PM.
If you're willing to trek out there, this place is on Kings Highway and West 6TH Street. To get there, you take the N train to Kings Highway in Brooklyn. If you are coming in from Manhattan, you would have to be in, or near the last car. From there, once you are out of the station, make a right, that corner would be Kings Highway and West 7TH Street. Walk down one more block, and you will find yourself on the diagonal corner of the restaurant. Their Sicilian slices are good, but grandma slices are phenomenal, if you like thin, crispy crusts for your slices. I usually get the grandma slices for $2.50.
Other than Di Fara's, that is the only pizzeria I would go out of my way for.

From Slice

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

I haven't done most of these, but Joe's of Bleeker shouldn't be the other NYC pie. I liked even John's more, and Patsy's blows it away.

From Slice

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

Vic's Pizza Gravesend Brooklyn, meatball hero with sauce one of a kind. Made by Vic's mom supposedly in the kitchen. small place, but old school square slices that make you feel well. Considering the fact that L&B squares seem smaller nowadays than back in the glorious 1980's, Vic's is a nice sized square.

From Slice

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

If I had to recommend another NY pizza joint besides DiFara, I wouldn't be too enthusiastic about *anywhere* that I've been. It really also depends, where is this visitor coming from, and what are their expectations? How discriminating are they? What kind of pizza have they had before?

First of all at DiFara's the pizza will be fabulously great, unless he cooks it in the top oven. I've consistently had inferior slices from the top oven. The crust is either not hardened enough by the cooking, or it turns into a 'cracker' without browning.

I enjoyed Sal & Carmine's but I reserve judgment if I have occasion to get a whole pie rather than a slice. It is still not the pizza I recall from my childhood outside of Boston, which was cooked by Italian immigrants in DeMarco's generation (all now long-retired).

Bleecker St pizza is my current top favorite in Manhattan, but *only* for the regular slice, not the wretched "Nonna Maria" stuff (contrary to what some people with bad taste say). The regular slice is pretty good, not great. There is something slightly off-putting about it, but anyway, NYC is totally bereft of good pizza.

I haven't been to the original Patsy's in a few years, but even then I found it was not as good as it was a few years earlier. I've heard good things (first hand) about Totonno's but haven't made the trek yet.

Artichoke Basille is ok, not great. It was inconsistent when I was going there. I want to support them but I think I threw away a few regular slices which were barely edible. I don't know if they use the same dough recipe as DiFara but if they do, then either their technique is bad or inconsistent or their oven is not hot enough. I cannot for the life of me order one of those steakhouse creamed spinach slices.

Most of my pizza experience is in greater Boston, where pizza like DiFara was the norm and not the exception, minus the "messy" artisinal aspect which I do like because it is quirky and great. I live in NY now and I find it amazing that NYers put up with such terrible pizza from almost every single place; and reflect on how sad it is that only DiFara still exists. Granted it is the same in Boston now, too, and doubtless many other places. Don't even mention Chicago, yuck!!!

I think the generation of Italian immigrants who made pizza in the 60s and 70s had enough knowledge and connections back in the old country to get the right ingredients. And I think now the people making pizza just don't care.

From Slice

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

Yes I also hate Artichoke and fail to see what all the fuss is about. There is a perfectly fabulous slice 2 blocks away at Mariella's on 3rd and 16th.

From Slice

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

I've always thought of the l&b square as a kind of a hybrid between the two since it tastes (and looks from above) more like a grandma than a sicilian even if it is a thicker than the standard. Hell, my favorite grandma slice in my neighborhood is even thicker than those are (and yes, they list it as grandma on the menu).

christ, now I have to check out new park too. thanks for getting that in my head.

From Slice

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

I've had some disappointing pizza at Sac's in the past, but the pizza in this picture makes me want to run out and try it again - really gorgeous looking pie there. I will definitely have to check it out again to see if what I experienced was just a fluke or what.

From Slice

Pizzeria Boom Actually Harming New York Pizza as We Know It, Newsweek Says

Its a strange article when talking about the possible death of slice joints and then highlighting a huge line at Artichoke for.... slices. It may not be as "exquisite" as Company or Keste but not everyone wants to go to a sit down restaurant or will pay $13 for an individual pizza, regardless of whether or not the mozzarella di bufala is imported from naples daily.

If anything, people should be excited that a slice joint like Artichoke could thrive and that it would hopefully compel others to open similar slice joints that deviate from the ubiquitous generic Famous Ray's type slice.

From Slice

Pizzeria Boom Actually Harming New York Pizza as We Know It, Newsweek Says

i agree with sloppy. it might be counterintuitive but with exception of connoisseurs i think that often these two types of pizza places are not even competing for the same customers.

From Slice

Pizzeria Boom Actually Harming New York Pizza as We Know It, Newsweek Says

the two have nothing to do with each other, it's not a zero-sum game. just because the foodies are getting behind some new neapolitan-influenced places doesn't mean that it's happening at the expense of new slice places opening or that slice places will go the way of the dodo. i would argue that the growing overall interest in pizza is what let artichoke hit the ground running in the first place. after all, if they weren't getting lots of mentions on food blogs they wouldn't have been able to build up their business as quickly as they did. the author of this story is taking a long-term trend (the lack of new pizzerias entering the upper echelon in nyc) and assigning short term reasons for it (the opening of fancy neapolitan style places).

From Slice

Co. Pizzeria Soft Opening Photo Gallery

We are coming to NY in a month and I am already dreaming of eating here. The pizza looks WAY better than anything we get in the UK! I really want to try brussel sprout pizza. Great pictures!

From Slice

Co. Pizzeria Soft Opening Photo Gallery

The bottom of that pizza looks amazing, you just know its is nice and crispy from being cooked really fast at a really hot temp. perfection

From Slice

Co. Pizzeria Soft Opening Photo Gallery

I agree with AverageJoe because I saw same thing, actually people who sat down were investors of this worse pizza place in NYC so for them was easy to get pizza and for us regular customers who are paying to this people NOT!!! Also Adam Kuban is friend of Jim(owner of this place), so everyone who is reading this realize why he left such good feedback on pizzas. What to say about manager, unprofessional, no respect for customers, rude.... should I go on?? I think his name was GUY funny name but worse thing is that I think he never worked in restaurant business before. Waiters was polite and nice, especially ours, this guy was from Serbia if I remember it right. Very talkative guy, explained menu and food, very fast with drinks,smiling and knows the restaurant job. Only good hiring in that place are waiters, manager is WORSE IN WORLD!!! Please don't go here if you don't want to wait for 2 hrs just to sit down and then 1 more hr to get this worse pizza in city!!!!!

From Slice

Co. Pizzeria Soft Opening Photo Gallery

Last night, we watched the waiter tell the two diners next to us (who had waited for 40 minutes for a table and who had ordered 20 minutes prior to this) that the restaurant was OUT of PIZZA DOUGH. It was not even 10PM. The manager, at first refused to even come to the table to talk with the diners, and when he finally did show up he refused to cover even the cost of the drinks. The couple was irate (and rightly so) and one of the diners used the f-word at which point the manager kicked them out of the restaurant.

We were still discussing the horrible treatment the couple had received when NOT TEN MINUTES LATER, the hostess sat another group of 3 diners at the SAME TABLE. We waited for the waiter to come over and humbly apologize for a lack of dough, but instead they brought them FOUR PIZZAS! SO, it appears that you have to be SOMEONE in this town to get decent service (and possibly even PIZZA) at this restaurant.

DO NOT GO TO CO.

The pizza was fine, but nothing amazing. Definitely not worth a 45 minute wait. And definitely not if you need ANY customer service!

From Slice

Co. Pizzeria Soft Opening Photo Gallery

Maybe they need to take the cheese off the Flambé. And was the "bechamel" you were tasting creme fraiche? I love a traditional tarte Flambé which is just creme fraiche, bacon, onions -- no cheese and more than rich enough between the bacon drippings and creme fraiche!

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