Serious Eats: LucaL's Profile

I don't get why people hate this product so much. Sometimes you need portable water, and isn't it better to use water from Brooklyn than water from Maine or Fiji?

LucaL at 11:17AM on 02/26/09

From Serious Eats: New York

Salumeria Rosi Open (Sort Of)

i don't wanna be 'that guy' but based on the sign, it's Salumeria Rosi, not Rossi

LucaL at 10:42AM on 11/11/08

From Slice

Openings: La Pizzetta on Atlantic Avenue

Went here last night with some friends. It was pretty good, and at only $9.50 for a margherita, and a 5 min walk from my apartment, I'll definitely be going back soon.

They actually have wood in the oven, but from the looks of it there's also gas lines in the back.

I posted some pics at http://flickr.com/photos/mrlovemonkey/sets/72157608314043692/

- Luca

LucaL at 11:06PM on 10/23/08

From Slice

Dear Slice: Where Can I Get Good Early-Morning Pizza?

grandaisy (http://grandaisybakery.com/) opens at 7, though i think I like sullivan st better

LucaL at 3:24PM on 10/03/08

From Slice

U.S. Pizzaiolos Training Under Italian Master in California

my thoughts exactly!

LucaL at 11:34AM on 10/03/08

From Slice

Dear Slice: Where Can I Get Good Early-Morning Pizza?

the 99c slice place on 43rd st is open in the morning. before moving to a different office building i got into a bad habit of stopping there for breakfast

LucaL at 3:37PM on 10/02/08

From Slice

99-Cent Fresh Pizza Line

yeah, it's often undercooked, but if you ask for it well done, you'll still be out quicker than waiting in that line

LucaL at 4:19PM on 08/19/08

From Slice

99-Cent Fresh Pizza Line

There's a deli just around the corner on 3rd ave between 43rd and 44th that also sells 99c slices

LucaL at 1:06PM on 08/19/08

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Absolutely, Pizzasnob.

pauliegee at 12:29PM on 11/07/09

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

congrats paulie G! i'll be sure to hit it up. can i bring my camera?

pizzasnob at 12:22PM on 11/07/09

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Bravo ! Go get 'em Paulie.

You have the passion motivatiion, and skills.

I WILL visit next time I'm in "Greenpernt".

Cincinnatus at 6:42PM on 11/05/09

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Hey so what are you gonna call the place then?

norman at 7:36AM on 11/05/09

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Congrats from London, England. Hopefully next time I'm in NY you'll have opened successfully and started serving some of your beautiful pies.

masalha at 5:56AM on 11/05/09

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

My family and I will welcome you to the hood by coming at least once a month. Looking forward to some decent competition to Motorino and Fornino and one that's within walking distance from us!

BrianPrestonCampbell at 7:37PM on 11/04/09

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Wonderful news indeed.

You are some lucky SOBs in Greenpoint.....although luck had nothing to do with it.

Paulie, you know where my feelings are, but congratulations again on a dream come true. Now, make sure the pie is on point when I come up there! :)

Pizzablogger at 7:04PM on 11/04/09

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

dammit! my cousin just moved and would have lived about 2 blocks from here. looks like i'll have to make a road trip net time i come out for a visit. good luck paulie gee!

hookrilla at 6:25PM on 11/04/09

From Slice

'New York Post' on Di Fara's $5 Slices

@gabagool: Welcome back. Haven't seen you in a while. The size of a Di Fara slice is 1/8th of a pie about (from memory and without the benefit of ever having measured it) 16 inches, maybe 18 inches, across.

Adam Kuban at 10:47AM on 09/16/09

From Slice

'New York Post' on Di Fara's $5 Slices

5 bucks for a slice of "the best pizza in the world" (opinion)

or 8 bucks for a 5 oz glass of wine? The 5 seems like a bargain to me.

It all boils down to two types of people. You either want quality or quanity.

PS Plus whats the size of a slice in NY? That would make a big difference. Is it a quarter of an 18" pie? IF so, that ain't bad at all.

gabagool at 9:57AM on 09/16/09

From Serious Eats

Snapshots from Greece: Nescafe Frappe

I have to disagree with your love of Nescafe frappe foam! I was in Greece last August, and as much as I wanted to enjoy it as a nice cool beverage (in the 105 degree heat), I could not get past the instant coffee bitterness floating in the puffy bathtub foam. I contented myself with old-school Greek coffee (same as Turkish). Not refreshing, but still delicious and cafeinated!

jammin83 at 5:44PM on 07/30/09

From Slice

'New York Post' on Di Fara's $5 Slices

@alberto I was not able to do the one day fermentation because I had to go right from work to Lucali before attending a concert in Prospect Park so I had to make the dough on Thursday night. Here are the results:

http://slice.seriouseats.com/archives/2009/07/video-which-way-to-paulie-gees.html

http://blondieandbrownie.blogspot.com/2009/07/ten-course-pizza-tasting-with-paulie.html

Ciao,

Paulie Gee

pauliegee at 8:02AM on 07/29/09

From Slice

'New York Post' on Di Fara's $5 Slices

$3.52 for a sorry ass sausage slice on Colunbus and 58th. And when I gave her $3.55, she kept the 3 cents change.

Ciao,

Paulie Gee

pauliegee at 9:23PM on 07/28/09

From Slice

'New York Post' on Di Fara's $5 Slices

@Paulie: There may be another person to add to that list in the not too distant future me thinks ;-)

Pizzablogger at 2:22PM on 07/28/09

From Slice

'New York Post' on Di Fara's $5 Slices

@kirkharrod It seems to me that the last thing Dom needs is a manager. As much as I am discouraged by the long and disorderly lines at diFara, I am the first to admit that those legendary waits are one of the secrets to his wild popularity. If you look at DiFara's, Lucali, Bianco and the late UPN, they all have a modest seating capacity, short hours (with the exception of Dom) and a proprietor who carefully constructs the pies himself. And they always have lines.

Ciao,

Paulie Gee

pauliegee at 1:42PM on 07/28/09

From Slice

'New York Post' on Di Fara's $5 Slices

Dom sounds like one of those "delicate geniuses" that George Costanza refers to. He's like a crazy artist. Try as you might, you are not going to change the way he creates his art. We have them where I live. That being said, I just don't have time or energy for these types of restaurants that do things like close when they are out of dough, run out of menu items, have operating hours that change on their whim, or make you wait 2 hours for a product that should cook in 10 minutes or less. That's just poor management. Sounds like Dom needs a restaurant MANAGER. He is the artist. Artists can't manage! Turning tables or selling more pizzas is how you make money.
I guess I am a pizza tourist, just like someone who likes wine may tour Napa or France. I have experienced Sally's in New Haven which has to be the worst service ever. I sat in the restaurant for 2 hours waiting for a pizza after ordering. The staff moves like they are zombies. Yes, it was great, but I went to Patsy's East Harlem, ordered my pizza and it was delivered to the table about 5 minutes later!!! And it was great also!

kirkharrod at 10:02AM on 07/28/09

From Slice

'New York Post' on Di Fara's $5 Slices

For curiosities sake, does anyone know if Dom owns the building DiFara is in, or is he leasing it?

Pizzablogger at 6:56AM on 07/28/09

From Slice

'New York Post' on Di Fara's $5 Slices

Yes the pizza slice has gone up, but $5??? Should include a small side or at least a drink!

jlewfoodie at 5:03AM on 07/28/09

From Slice

'New York Post' on Di Fara's $5 Slices

"We have no quarrel with the man who sells cheaper pizza...He knows what his is worth!"

Founded by Shakeys,plagerised by UPN, practiced by Dom.

Pulling the dough over the eyes of the lemmings who blindly follow is nothing new,He is just happily filling the void of the departed.At least he has "Paid his dues".All he needs to do now is take another day off, run out of dough and generally piss people off .Bonne Chance.

seriouspizza at 10:10PM on 07/27/09

From Slice

'New York Post' on Di Fara's $5 Slices

@adam

I tried DiFara, I ended up hating it. For all the talk about the quality ingredients Dom uses, no one ever mentions that he puts so many on(particularly the extra virgin) that most of the crust, save the outside edge, is a sopping mess. Great crust is the pillar of great pizza and although it may potentially be great crust before he goes for the second, yes second, dousing of oil...it certainly isn't afterward.

As far as price goes, I would have no problem paying $5 for a slice of heaven, but I'm not going back to DiFara's whether its $5 or $1.

EazyB at 5:43PM on 07/27/09

From Slice

'New York Post' on Di Fara's $5 Slices

@pizzablogger yeah i went 2 years ago after listening to one of those inspirational things on audio.
and i said "you know what? i'll go all the way to brooklyn by myself and i'll see what i get. who know's? waiting can lead me to something else? "
YEAH RIGHT ha ha
it was on a SUNDAY afternoon time
talk about stupid of me!!
Gianluca "no difara pizza for me cuz i couldn't take the wait" Rottura

nextgospel at 4:56PM on 07/27/09

From Slice

'New York Post' on Di Fara's $5 Slices

D'oh! Curses on walking too fast! That probably was me, LucaL. I live near Fifth and Union.

Adam Kuban at 4:05PM on 07/27/09

From Serious Eats

Snapshots from Greece: Nescafe Frappe

Take the N out to Astoria and check out the sidewalk cafes. You are guaranteed to have frappe sightings! They are too strong for me, but my boyfriend loves them---light and very sweet. Try Lefkos Pyrgos (23rd Ave. and 31st St, right by the Ditmars stop on the N) for old Greek men drinking frappes and eating delicious pastries.

nosillak at 9:50AM on 07/20/09

From Serious Eats