JoshNY’s Profile
Recent Comments
Thoughts from Another Di Fara First-Timer
I am wondering something: why not ask Dom to not pour on the extra oil at the end? I'm wondering if that could solve some of the "heavy hand" issue. At any rate, it would take quite some gumption to advise Dom on how his pies should be made.
A Second Lucali Location? Yes and No
When I've had pizzas made by the brother, they have not been as good. But then again, I haven't been in a while so perhaps he has improved with time.
Frank Bruni on the Great Artisanal Pizza Boom
Bruni did not seem to be much of a fan of Keste, and based on my experience (just one visit) neither am I.
Does anyone else find Keste disappointing? Or rather think it's great or good?
See more comments by JoshNY »
Recent Posts
JoshNY hasn't written a post yet.
Recent Favorites
JoshNY hasn't favorited a post yet.
Recent Polls
JoshNY hasn't answered any polls yet.
Recent Quizzes
JoshNY hasn't taken any quizzes yet.
Recent Comments | Response to Comments
The Manhattan Motorino: Is It as Good as the Brooklyn Location?
Went to Motorino last night. The pizza was a tad charred on parts of the lip, but overall it was excellent, and only $14. Una Pizza will be missed, of course, but this is a very fine substitute.
Thoughts from Another Di Fara First-Timer
I am wondering something: why not ask Dom to not pour on the extra oil at the end? I'm wondering if that could solve some of the "heavy hand" issue. At any rate, it would take quite some gumption to advise Dom on how his pies should be made.
A Second Lucali Location? Yes and No
When I've had pizzas made by the brother, they have not been as good. But then again, I haven't been in a while so perhaps he has improved with time.
Frank Bruni on the Great Artisanal Pizza Boom
Bruni did not seem to be much of a fan of Keste, and based on my experience (just one visit) neither am I.
Does anyone else find Keste disappointing? Or rather think it's great or good?
Obituary: Sal, of Upper West Side Favorite Sal and Carmine's, Dies
RIP, Sal.
Best slice place on the Upper West Side, if not the whole of Manhattan.
Sugar Rush: Fairway Cafe's Hot Fudge Sundae
Does anyone know if Fairway Cafe is a good place to go by yourself? I don't like going to more restaurant-y places by myself, but more casual places I'm fine with.
Thanks!
The Manhattan Motorino: Is It as Good as the Brooklyn Location?
I had a very lovely experience there last week. The pie and the broccoli rabe, heck, everything was really good. Yes, it's a little dark and a little cramped... I just hope Motorino will maintain these high food standards so I can make this my go to pizza joint.
The Manhattan Motorino: Is It as Good as the Brooklyn Location?
I stopped by the 12th Street Motorino last night and had an excellent Bufala Margherita. It was alive with flavor. In addition to the tangy mootz, the sauce had a delicicious salty flavor. And it was served on that same Motorino crust that I've come to know and love in Billyburg. No photos though. After conquering the NYC Napoletana scene, Mathieu seems to be setting his sight's on toppling Lucali as the city's darkest pizzeria.
Ciao,
Paulie Gee
Thoughts from Another Di Fara First-Timer
Agreed. The regular pie at DiFara is better than any pizza I've ever had, anywhere.
Thoughts from Another Di Fara First-Timer
cgorange- You (or someone else) said that about the "50 or so other joints" before. I'd like to see that list.
The regular pie at DiFara is still one of the best in the boroughs, oil or not.
Thoughts from Another Di Fara First-Timer
People who order the regular pie are complete idiots. I was one of those guys. Impatient. Hungry. Tired of Waiting. I'll just take the first thing out of the oven. Boy, I was never so wrong.
The regular round pizza is about as good as you could get at 50 or so other joints in Brooklyn or Manhattan.
But, the square slice is so good, it must be sodden with God's tears.
Thoughts from Another Di Fara First-Timer
@Pizzablogger: He's been doing a postbake pour for longer than that—probably at least a year or more. I think that he might be inconsistent with it, though, which might explain why yours didn't get one? And his prebake pours seem to be heavier than a few years ago. Who knows what the deal is, but maybe he compensates with a postbake pour if he realizes the prebake one wasn't enough?
Thoughts from Another Di Fara First-Timer
You know, looking at these pictures closely, the amount of olive oil on the regular slice looks a good deal heavier than when I was there just over a month ago.
In addition, Dom is now pouring the EVOO onto the pizza at the counter post-bake, which is another new wrinkle since my July 2 visit.
Wow, like how much is enough? The balance has to be out of whack now. Domineech, what's up?
Thoughts from Another Di Fara First-Timer
my friend said "easy on the oil" when she got the pie. I was so embarrassed!
I prefer the round to the square.
Thoughts from Another Di Fara First-Timer
Do any other pizza makers pour oil on after the pie is done? It's not something I want.
Thoughts from Another Di Fara First-Timer
JoshNY some people do. Also, I agree with Pizzablogger. The round pie should rest a couple minutes before being eaten.
Thoughts from Another Di Fara First-Timer
Love the black and white shot of Dom.
I found the round pizza to be much better tasting after waiting a few minutes for the olive oil to settle back into the pizza a tad......a little bit of a rest got my pie into a sweet spot of sorts.
I've gotta go back and get a damned square, although I made something that looked a lot like it last night.....and it was pretty tasty to boot!
A Second Lucali Location? Yes and No
well, Mark hadn't made pizza before lucali, so at least his brother has a little bit of a leg up on him...
Frank Bruni on the Great Artisanal Pizza Boom
Oh, well. You watched it; you can't unwatch it. It might make you reconsider some of the stuff momma says at dinner.
Frank Bruni on the Great Artisanal Pizza Boom
"Anybody who's been tempted into watching Where's Poppa: I highly recommend watching the shorter version a few times before watching the the longer one. Once you've seen the extended ending, you can't go back."
@f r y I just watched the extended version. I never want to see it again. Thanks though.
Ciao,
Paulie Gee
Frank Bruni on the Great Artisanal Pizza Boom
@pizzablogger and Daniel,
I'm not Rosario.
My name is Nicola.
I'm a very loyal customer of Keste' and big fan of Roberto since a Mano.
Big fan of their pizza and Neapolitan Pizza in general.
I'm often there and therefore became quite friendly with both Rosario, Roberto and their staff.
and Yes, I cheer for them in this "crazy" (in a good way) pizza moment, but nothing more.
That's all.
Frank Bruni on the Great Artisanal Pizza Boom
@f r y Thanks. I just put it at the top of my Netflix queue.
Ciao,
Paulie Gee
Frank Bruni on the Great Artisanal Pizza Boom
@paulie: to be clear, the extended ending I was referring to starts after gordon & louise drive off w/o momma. If your's ends there, then that's the short version. The dvd has the extended ending in the special features section. I think the dvd is out of print, but netflix has it. If you have trouble, I can get it to you.
Frank Bruni on the Great Artisanal Pizza Boom
@Pizzablogger: Interesting catch. I think you might be on to something. Also, check out his comment in this post, where he is particularly exuberant in his endorsement of Keste's "pizza wallet."
Frank Bruni on the Great Artisanal Pizza Boom
@f r y Extended ending?!?!?! Where the f**k do I find this extended ending?
Ciao,
Paulie Gee
Frank Bruni on the Great Artisanal Pizza Boom
@paulie: Great pix - you can see why Mangieri would want to move shop out here. Maybe not a great business move, though.
@Anybody who's been tempted into watching Where's Poppa: I highly recommend watching the shorter version a few times before watching the the longer one. Once you've seen the extended ending, you can't go back.
Frank Bruni on the Great Artisanal Pizza Boom
@f r y I better update my flickr profile. I didn't think anyone looked at it. I don't know nobdy named Fettweiss, sorry. But he sounds like a wise man. I was trying to remember that "I wish there was a Gus" line. Very funny. Shameless self promotion alert! Since you're from SF, here's my little tribute to The City By The Bay:
http://www.flickr.com/photos/pauliegee/sets/72157600889557533/
@coccodimamma Thanks for the compliment. However, I get the feeling you wanna eat every night. And thanks to you and pizzablogger for giving a very good thread some serious legs.
Ciao,
Paulie Gee
Frank Bruni on the Great Artisanal Pizza Boom
Cocodimamma, looking at the recent article on the Neapolitan movement in New York, I am now very curious if you are not in fact Rosario Procino of Keste pizza......from the article, "A competitor claims that there’s often “a line of uncooked dough” running through the rim of Mangieri’s pizzas. Rosario Procino of Kesté, while giving credit to Mangieri as a pioneer, scoffs at his assertion that Neapolitan pizza means just Margherita and marinara, “which is b.s....."
Let me start by saying what Mangieri is ranting about in that article makes me wonder if he has lost his mind. While a person has the right to have an opinion on something they love, and a passionate one at that, I would think Mangieri might potentially be happy that a broader group of the public is being exposed to pizzas offering some insight into Neapolitan pizza, even if the pizzas in question are not exactly Neapolitan. There could be a far worse thing in life for more people the be introduced to the style.
If I worked at Keste or some of the other pizzerias in the city, I would certainly be pissed at what Mangieri said in that article.
Frank Bruni on the Great Artisanal Pizza Boom
I only tried Motorino once at it was good.
I used to love "La pizza fresca" for years before their head chef moved on to open his own place Ottimo (where surpisely pizza is not that great).
Frank Bruni on the Great Artisanal Pizza Boom
@coccodimamma: never be sorry for having passion, to be without passion is to be not Italiana, no?
BTW, the last time I was in UPN the table next to us was full of Italian nuns (Sicilian) from a local parish who are regulars.... they were a little perplexed my mom's recent trip to Sicily did not include a visit to their small town..."well, you should have visited our town.....lol"
Coco, as a Neapolitan, which pizzerias in New York really bring the flavor of Napoli back to you? Keste seems to do that for you. What about Motorino? I unfortunately have not been yet and am always curious to hear another opinion about it. Thanks.
Recent Posts
JoshNY hasn't written a post yet.
Recent Favorites
JoshNY hasn't favorited a post yet.
Polls
JoshNY hasn't answered any polls yet.
Quizzes
JoshNY hasn't taken any quizzes yet.
About JoshNY
Website: http://www.foodandpants.com
Location: New York
About:
Favorite foods:
Last bite on earth:
Went to Motorino last night. The pizza was a tad charred on parts of the lip, but overall it was excellent, and only $14. Una Pizza will be missed, of course, but this is a very fine substitute.