Anything in Cleveland? Pizza gets worse the further west of NYC you go. A friend of mine here derides good neopolitan pie as a "cracker" crust, prefering, like most midwesterners, the leaden crust that is somewhere between neopolitan and Chicago deep dish.
Kansas City. Not a big fan of the overwhelming vinegar taste/smell of Carolina bbq.
Ciao I left A mano because since last september I am the president
for the A P N associazione pizzaiuoli napoletani and I decide the start
the school for tech how to make neapolitan pizza
but I am sure that i will open another pizzeria ciao grazie mille
Roberto
Roberto has left A Mano. I just hope he'll post here or let Ed/Adam know where he ends up!
Don't know the particulars of why he left, but I have to wonder if this is his m.o.--then the big question becomes whether or not the people/places he leaves behind can continue to produce the amazing pizzas! So far, A Mano is showing signs of change, which saddens me.
Roberto's place is now open. It's called A mano, and it's on Chestnust Street at Franklin in Ridgewood, NJ.
I will definitely try Il Pizzaiolo in Mt. Lebanon. Than you for the tip foodlover! As for Cleveland area pizza the scene is dismal. There is Mama Santa's, way over-rated, Geraci's in the burbs, over rated and inconsistent. Possibly the only place worth eating pizza from is Marotta's in Cleveland Hts. The crust is okay and the ingredients seem a step up from other area pizza places. Unfortunately they have your standard gas oven so the pizza doesn't come close to anything in the east . I have eaten at almost every pizza place in the Cleveland and Akron area and it is more of the same at each pizza place.
My personal favorite is the tasty minced pork barbeque at Doumar's in Norfolk, VA. Check out their menu!
Being a Pan-Southerner who has tried almost all kinds of 'que (including my vegan phase and my special tofu 'que....) I must say I feel that each regional variation must be judge within its own confines. It is fine to compare what is the best place that serves that style of bbq (carolina, texas, memphis, kc etc) but I do not even try to rate which style or region is the 'best". I love them all for their own uniqueness. Some days I want that vinegary pulled pork sandwich, some days a dry rubbed rib, or a texas brisket sandwich, or a thick KC sauced up sliced beef. And horrors of horrors I sometimes have TWO Regional styles at the same time and enjoy both for just being what they are.
Hey folks, just a reminder to please keep the comments on topic. We realize that barbecue is a hot-button issue with many people, but we want to keep the discussion civil and avoid character attacks on other Serious Eaters. The Talk section is a cocktail party; let's save the brawls for the dive bars.
Baruch (may I call you Bernard of is it Mr de Spinoza?) - afraid you have once again rendered an uninformed opinion. I won't burden this thread with biographically data but rest assured I am very much on the other end of your fantasy of me. Every blog has a bully and you are certainly warming to the task. Following the advice of my therapist, I will no longer address you directly.
I like Carolina barbecue (pork) and Kansas City brisket. I lived in NC for a few years and got hooked on barbecue. I now make my own vinegar based sause that I use. It is very easy. When I smoke brisket I also make my own tomato based bbq sauce. There is truely no one brand of tomato based sauce I really like. When I drive through NC I always stop and grab a bottle of Wilbur's bbq sauce or Bob's. Now I am hungry. Pig Picking cake anyone?
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