Serious Eats: TresChienChaud 's Profile

There used to be a beer made in Florida called "ORBIT," made entirely from earthly ingredients but very potent, two cans and you felt you were in orbit.

TresChienChaud at 8:49PM on 12/21/08

From Slice

Openings: Vertuccio's, a New Brick-Oven Pizzeria in Williamsburg

Do I smell a shill?

captpizza at 5:23AM on 09/25/09

From Slice

Openings: Vertuccio's, a New Brick-Oven Pizzeria in Williamsburg

W-O-W A must eat. Quite possibly the best brick oven pizza and gnocchi I have EVER had. The whole experience was amazing. We came in a bit early 5:30. The chef himself came out to the table and introduced himself and brought us home made foccia (Bliss try it) . I started with soup past fagiole (Tuscan white bean soup) perfectly seasoned and the carponata(eggplant, capers, vinegar, and olives), which had the perfect balance of sweet and sour. We then spilt the fennel salad in a lemon vinaigrette which was wonderfully crunchy and fresh with a nice bite of fresh cracked pepper ( perfect amount of dressing). Now for the pizza. I have eaten pizza all over New York as a Brooklyn native for 30 years. This is one of the best acts in town I have seen in many years. Don't take my word for it. Try it. We had to order 2 pizzas. Of course any brick oven pizza place you must have the Margherita (so we did) and the Prosciutto. Perfectly done crisp thin crust like I have not tasted since Grimaldis was good. It was a masterpiece. Perfectly cooked and Smokey in taste. You could taste the fresh mozzarella, tomato and basil. The Prosciutto pizza was the same. The gnocchi were like eating weightless little pillows in a garden of fresh tomatoes served in a ceramic dish right out of the brick oven. I will certainly be back for more.

Foodieman at 7:11PM on 09/24/09

From Slice

Openings: Vertuccio's, a New Brick-Oven Pizzeria in Williamsburg

Looks sorta expensive...I'll start saving now and hopefully see what all the fuss is about (I've heard good things) this October.

sean_taylor at 3:25AM on 09/18/09

From Slice

Openings: Vertuccio's, a New Brick-Oven Pizzeria in Williamsburg

Thank you for the thoughtful review michele123.

Ciao,

Paulie Gee

pauliegee at 9:51PM on 09/17/09

From Slice

Openings: Vertuccio's, a New Brick-Oven Pizzeria in Williamsburg

I was very impressed with the new pizzeria "Vertuccio's Pizzeria on the park. The menu has many options of pizza, pasta, salads, and entrees. I truely did enjoy the food. The service was very welcoming and efficent. The atomosphere in the place is truely original and unique. You should definetly go try.......

michele123 at 9:20PM on 09/17/09

From Slice

Openings: Vertuccio's, a New Brick-Oven Pizzeria in Williamsburg

@Raoul Duke: If Italy is any blueprint, hopefully never!

Pizzablogger at 11:28PM on 09/15/09

From Slice

Openings: Vertuccio's, a New Brick-Oven Pizzeria in Williamsburg

When will this wood/coal fired oven madness stop!

Raoul Duke at 11:27PM on 09/15/09

From Slice

Openings: Vertuccio's, a New Brick-Oven Pizzeria in Williamsburg

Ordered from them last night which, granted, isn't the best way to judge, but the pizza was terrible. Artificial-tasting, goopy cheese, burned crust--and I don't mean burned as in nice charring. I mean BURNED. Whoever's making the pizza has no idea what he's doing.

debbiek at 10:49PM on 09/15/09

From Talk

Your Opinion: Regular vs. Kosher Hot Dogs?

@peekpoke "What's wrong with using snouts, tails, hearts and tongue, and other random parts in sausages?"

Personally; absolutely nothing. I agree they're nutritous and flavourfull...That isn't what concerns me. Maybe I wasn't clear.
Here's a story.
My father's longtime friend worked for a hot dog and bologna manufacturer among other things (I will not mention corporate names) and he said it was common knowledge, at the end of th evening, to shovel all remaining scraps (and whatever else ie - garbage, worker "spit horks") that ends up on the floor into the "bologna and hot dog" pile.

Here I am saying: "Oh papa, you're just being paranoid--its just an old wives tale!" as I would assume this was regulated to prevent such things from happening-- his response was that their regulations INCLUDE this process, as apparently the "product pile" is "sanitized" before packaging. AND saves on cost hahaha...I don't have scientific evidence this story is true: but when in doubt, leave it out!

hungrychristel at 1:08PM on 07/29/09

From Talk

Your Opinion: Regular vs. Kosher Hot Dogs?

I never understood this obsession with the "best cuts of meat" being used. What's wrong with using snouts, tails, hearts and tongue, and other random parts in sausages? They are not rotten or off, just less popular, and often have fantastic flavor.

My favorite spicy sausages use beef hearts as one of the primary ingredients, lends a great taste and texture to the sausages.

peekpoke at 9:05PM on 07/27/09

From Talk

Your Opinion: Regular vs. Kosher Hot Dogs?

@Tres, I think the comment about watching hot dogs being made has less to do with the meat products and more about what it looks like as it's being forced into the casing. I make my own sausages using meat I've ground myself, and the sight of the casings getting filled is still a little weird.

dbcurrie at 10:14PM on 07/24/09

From Talk

Beetle juice?

I'm well aware of cochineal being used in everything from food to cosmetics. Doesn't perturb me in the least. Its been used for centuries.

The only reason its getting any coverage is because its made from an insect. If it were just an allergy to Red Dye #5, there would not be nearly so much fuss.

fuuchan at 1:38PM on 03/10/09

From Talk