Serious Eats - seriouseats.com

Like you said in many destinations, the best places are usually found off the beaten path, away from the touristy areas.

However, if your husband is looking for more fine dining (aka $30 per person, as opposed to the $1.50 I was spending the rest of my trip) Thai food I definitely recommend Celadon in the Sukhothai Hotel. It's absolutely delicious and a great escape from the craziness that is Bangkok. I wish I remembered the dishes I had more clearly, but I remember the highlights were a crab dish and a duck curry. Mmmmm.

http://www.sukhothaihotel.com/celadon.php

Local pizza chain Famiglia has a shop open in Logan Airport. They claim that they actually get the water to make the pizza shipped from NYC. Too bad the slice still sucked.

>>> certainly not comparable to Bleecker St. pizza or many others downtown that we frequent, and the artichoke topping gooey and sour.

Any hype whatsoever about Bleecker Street Pizza needs to die. Its one real claim to fame was a feature on Food Network, therefore people think it's great.

It's fine for just a slice, but why ever go there when Joe's is three blocks away?

>>>WAY too much oil/grease and a really uneven crust

Have you been to Di Fara?

I disagree with the water theory. The best pizza I have had outside of NYC was in North Carolina - two brothers who moved down from the bronx to open up a place. It's how you make it as well as the ingredients.

Slightly OT...but when I was in NYC for my first wedding anniversary 10 years ago, I had a pretzel from a street vendor that I could swear tasted like smog. Not exactly a good thing, not exactly a bad thing...but distinct and unforgettable. So I don't know if you can rule the water thing out...though I agree that bad pizza is probably due more to user error than bad water. =)

i'd say it's the italians.
that and all the tough customers in ny.

As I've been saying online for 4 years, the water thing is 100% myth. I get emails about this several times a week. According to Maggie Glazer, the myth that baked goods are better in NY because of the water goes all the way back to the 1700's when in the rest of the country people used well water and not municipal tap water. Half the time this wasn't too far from the latrine. In other words the original comparison was comparing NY water, which comes from a pretty good aquifer system upstate, to other systems that would be comparable to what the 3rd world uses today. This rumor says more about how rumors and 'common knowledge' are passed down through the ages than anything about your local water system's shortcomings today. As anyone who's read my recipe (http://slice.seriouseats.com/jvpizza/) or tasted my pizza here in Atlanta knows, it's not the water...

My, my...it takes more than H2O to make good pizza. It's takes the embodiment of beliefs and soul to create magic and mozarella. The alchemy of alimentary proportions. IMHO, it boils down to these simple rules - high turnover = more production by the pizza man, seasoned ovens = better flavor and product, and lastly, NYC Dept of Health codes = everyones' on their toes, including Mr. D of Midwood. Guess who's favorite dishes are these inspectors lingering over?