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Minnesota Pizza
As an ex-pat NYer now living in Saint Paul, I feel your pain. I second the recommendation above to visit s4xton.com, but I can sum up real quick that the two best, REAL NY-style are Hiawatha Pizza near the Lake Street Target in Minneapolis, and Pino's, out in Woodbury.
Beyond that, NY style I've had in the Cities tastes pretty much like second-rate national-chain stuff. The most popular is probably Green Mill or Pizza Luce, both of which are passable when covered in loads of toppings.
As for the square-cut pizza (which is what that Minnesota style is usually called), Red's Savoy is the best, or maybe Carbones. The good of it is quite good, with homemade toppings and pounds of cheese. Still, it doesn't compare to NY-style; I couldn't agree with you more on that.
The Burger Lab: The Fake Shack
This is the best blog in the world. For reals.
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
Gotta agree with everyone else: one of the best, possibly THE best, AHT article ever. Thank you.
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Recent Comments | Response to Comments
Minnesota Pizza
Oh and I nearly forgot, the small chain Punch and the little Pizza Nea in Northeast are excellent Neapolitan style (ie, true Italian) pies. Definitely try them!
I've heard the same holds true of Black Sheep in the warehouse district of Minneapolis, but I haven't tried it myself.
Minnesota Pizza
As an ex-pat NYer now living in Saint Paul, I feel your pain. I second the recommendation above to visit s4xton.com, but I can sum up real quick that the two best, REAL NY-style are Hiawatha Pizza near the Lake Street Target in Minneapolis, and Pino's, out in Woodbury.
Beyond that, NY style I've had in the Cities tastes pretty much like second-rate national-chain stuff. The most popular is probably Green Mill or Pizza Luce, both of which are passable when covered in loads of toppings.
As for the square-cut pizza (which is what that Minnesota style is usually called), Red's Savoy is the best, or maybe Carbones. The good of it is quite good, with homemade toppings and pounds of cheese. Still, it doesn't compare to NY-style; I couldn't agree with you more on that.
The Burger Lab: The Fake Shack
This is the best blog in the world. For reals.
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
Gotta agree with everyone else: one of the best, possibly THE best, AHT article ever. Thank you.
Slice Poll: Eat It with Morton's Fork
Went with Papa John's as it's the only one I've never tried, and as such maintains the benefit of the doubt. :)
Photo of the Day: White Truffles and Fried Egg Burger from Village Whiskey
Pairing the truffles with a fried egg is a great idea. In fact, why not leave the poor burger out of it entirely? No one will be able to taste it under all that extra fat and flavor anyway.
Mozzarella Stick-Topped Burger from Red Robin
Not only is that disgusting culinarily speaking, but the name "Wise Guy" is disgusting cultural-sensitivityly speaking.
AHT Poll: What Type of Mustard is Best on a Burger?
Does the "H" in AHT stand for "hot dog"? Otherwise I don't get why mustard is being discussed at all.
Strongly-flavored condiments mask the taste of the beef. This is why so many come standard at McDonald's.
Leave them in the fridge.
Openings: Vertuccio's, a New Brick-Oven Pizzeria in Williamsburg
I've been away too long, 'cause that sure don't look like the N 12th I remember.
McDonald's Giving Out Free Angus Burgers in Select Cities This Sunday
Kinda nice to see evidence that a McD's promo item is tanking. There must be a warehouse of frozen patties someplace full to bursting. Gross.
If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?
Coal oven is always nice, but in my mind "classic NYC" pizza isn't from a coal oven, despite Lombardi's. In fact, your best bet to get a traditional slice, a sicilian slice, and a grandma slice is, well, just about any corner pizza joint.
All that said, I haven't been to Sac's, but this photo and write-up makes me want to head to Astoria during my next trip back east.
AHT Poll: What Drink Goes Best With a Burger?
It's got to be beer, indeed.
The funny thing is the range of options available for the soda drinkers in this survey, while us beer drinkers are stuck with "BEER." I mention it because between say an MGD and a Coke, I'd probably choose a Coke.
AHT Poll: What Cheese Do You Like Most on Your Burger?
There's something about the funk of Swiss that goes so well with beef. It's the only time I really prefer Swiss. I'm much more of a Cheddar man, really. (That would be my number-two choice, no doubt.)
After All These Years: V&T Pizzeria
@klg19 Koronet not worth discussing? Hey, it may not be great, but it's freakin' huge! That must make it discussion worthy, at least. :)
AHT Poll: What Condiments Do You Like on Your Burger?
I chose none, and on a perfect burger, that's my answer. But there's plenty of wiggle room when faced with overcooked, tasteless, juiceless monsters. In those cases, pretty much anything handy that will make the thing palatable is acceptable and welcome.
Another One from Norman (and Chris Bianco)
@adam: thanks for taking the time to reply to my clearly boneheaded comment which you can't even see thanks to a "slice" symbol that is actually an interrupted code. groan.
Another One from Norman (and Chris Bianco)
That reminds me. Are the I <) NY T-shirts still available anywhere? Or will they be again?
Slice Poll: Crust, Sauce, or Toppings?
It's gotta be the sauce, especially once you leave the northeast. I don't know what it is out here in the Midwest, but it seems pizza chefs (and most of the eaters) go by the "add more spices and cook the crap out of it" credo when it comes to "perfecting" the sauce. If it ain't fresh and simple, get it away from me.
Slice Poll: How Many Slices Do You Eat?
I registered four as well. I had New York City-style slices in mind--the kind they pull from the big pie behind the glass. Of course, the type of pizza is just the question, though. For a Minnesota pie, for example, I can eat the whole square-cut, cheese-laden mess, but why the hell would I want to?
And, naturally, the question asked how many i CAN eat, not how many I normally do or should eat. That's probably closer to two.
Quote of the Day: The Dangers of Food Blogging
@kaszeta were they rude? that's a bummer. Punch is some of the best pizza around here.
Slice Poll: How Often Do You Eat Pizza?
Yeah, less than once a week . . . since moving to Minnesota from NYC, because really, why bother eating less than stellar pizza? But back east, easily twice a week. And back in high school? Every day, at least two slices.
OMG, WANT: Colony Grill Pizza, Stamford, Connecticut
That's a pretty spot-on photo, Mad Ernie. So looks must be deceiving to the uninitiated in bar pie delight. Because that's some good eatin'.
OMG, WANT: Colony Grill Pizza, Stamford, Connecticut
Wow, the instant I saw the pic, I knew that was Colony. I haven't been in years, but it's freakin' fantastic--the cousin (with a thyroid condition) to Eddie's of New Hyde Park on Long Island.
Get the Zipcar. Hit Eddie's AND Colony. It'd be a great day.
Minnesota Pizza
I echo ec_washington's recommendations:
Leaning Tower of Pizza (Uptown, Stadium Village - near the U of M campus)
Pizza Luce
Punch Pizza
Minnesota Pizza
I live in NM now, but I grew up in St. Paul - Can't beat these:
Cossetta's - http://www.cossettaeventi.com/
Pizza Luce - http://www.pizzaluce.com/
Red Savoy - http://www.savoyuptown.com/ (The original, the best one is in St. Paul)
Fat Lorenzo's - http://www.fatlorenzos.com/
Minnesota Pizza
Adam: Thanks for the link.
To the person asking: It sounds like you are looking looking for Pizza Lucé, Galactic Pizza, Michaelangelo's Masterpizzas or Aurelio's Pizza. There's a number of other options too - drop me a note: http://s4xton.com/contact/
Minnesota Pizza
I just had Fat Lorenzo (56th and Cedar) yesterday. Still awesome. Also second Pizza Luce and Cossetta. Green Mill's good too. Punch and Black Sheep are amazing/great, but they're Neopolitan, not NY-style. Z Pizza has an outpost in Roseville, they do pretty good CA pizzas.
Still haven't tried Broadway Pizza, but people seem to like it. Same with Galooney's uptown. And I don't know if they're still around, but when I was in high school, Godfather's and Beek's were good, cheap standbys.
Minnesota Pizza
Another recommendation for Landry's blog here.
I feel the poster's pain, since when I moved to Minnesota it was extremely difficult to get anything that really satisfied my New Haven-calibrated expectations.
It's definitely not what the poster wanted, but Punch really is a good place for pizza, if you're looking for Neapolitan style.
Alas, I don't live there anymore, and only seem to go to Punch when I visit, but back when I lived there, Fat Lorenzo's was pretty good as well if you want something similar to "NY Style"
Minnesota Pizza
The 'party cut' is also referred to as a 'tavern cut,' something I grew up on in Minneapolis but was never hugely fond of (it's rumored to have started at Carboni's). Green Mill will always have a special place in my stomach.
Adam is right on- check out Aaron Landry's blog, he knows all about Twin Cities pizza and is single-handedly the answer to your question.
While I haven't tried Black Sheep, a friend just did some recon for me- I'll have a post up in a few days. Welcome to Minneapolis, you're just in time for a killer winter!
If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?
If you haven't already left NYC, I recommend a place called Italia Pizza in the Bensonhurst/Gravesend area of Brooklyn. Like Di Fara, it is located on a street corner, but obviously not the same one. It's a family owned shop. Their ovens are made of steel as well. That's where the similarities end though. At Di Fara's, Dom is the only one making the pies. Not the case here, but it is still a great slice. Nor, do they finish the pie with fresh basil, oil, or more cheese. While Di Fara's looks like a hole in the wall pizza joint, the decor at Italia is much more modern and updated. You can get a regular slice, along with both, Sicilian and grandma slices. If I remember correctly, their hours are from 11/11:30AM to the earliest closing around 10PM.
If you're willing to trek out there, this place is on Kings Highway and West 6TH Street. To get there, you take the N train to Kings Highway in Brooklyn. If you are coming in from Manhattan, you would have to be in, or near the last car. From there, once you are out of the station, make a right, that corner would be Kings Highway and West 7TH Street. Walk down one more block, and you will find yourself on the diagonal corner of the restaurant. Their Sicilian slices are good, but grandma slices are phenomenal, if you like thin, crispy crusts for your slices. I usually get the grandma slices for $2.50.
Other than Di Fara's, that is the only pizzeria I would go out of my way for.
The Burger Lab: The Fake Shack
GREAT post!
I tried doing this on Friday night, and got some outstanding results.
Ground up the meat w/ my Cuisinart, and came out just fine. Just gotta make sure you keep an eye out so you don't get beef puree.
Used my trusty cast-iron skillet, and really digging that smash-n'-scrape technique.... thanks!
The Burger Lab: The Fake Shack
This post is awesome. You sir are a sandwich engineer!
The Burger Lab: The Fake Shack
I love this post. Your efforts are much appreciated.
The Burger Lab: The Fake Shack
How will a Keating Miraclean griddle, Hobart grinder and a APW Wyott toaster improve this recipe over home-made results ?
The Burger Lab: The Fake Shack
Adam, no joke i most definitely must say that JOY Burger blows shake shack!!!!!!!!!!!!1
The Burger Lab: The Fake Shack
Nice article, Kenji. I've tried roughly the same thing with a cast iron skillet and found that I got a good combination of sticking for crust and release for flipping.
Only problem is that Martin's won't ship their potato rolls to Canada. Do you (or any fellow commentors) know of a Canadian equivalent?
The Burger Lab: The Fake Shack
@Chairthrower
I love fry sauce. I actually often order shack sauce on the side for fry-dippin'. They charge 75¢ for it though. You'd think they'd give it to you for free...
The Burger Lab: The Fake Shack
Shake Sauce actually sounds incredibly similar to Utah's fry sauce (http://en.wikipedia.org/wiki/Fry_sauce).
The Burger Lab: The Fake Shack
@jp_bakeupastorm: I hear ya, I despise mayonnaise with a passion, too....but I accidentally ordered the Shack burger WITH sauce once and for some reason, probably because of the addition of all the extra components, i find the sauce delicious. It's the only mayonnaise-based sauce I can deal with. But I agree that the burger is just as good without the sauce.
The Burger Lab: The Fake Shack
A very entertaining and informative post. And it's got life advice to boot: "
Note to self: always ask nicely before moving on to breaking-and-entering."
The Burger Lab: The Fake Shack
That's a serious piece of investigation. Great stuff.
The Burger Lab: The Fake Shack
Btw, I use an "antique" cast iron fry pan for my burgers and, NEVER put oil in the pan. I stopped doing that years ago.
The Burger Lab: The Fake Shack
Love, love, love your report! Next time, try adding a few drops of liquid hickory smoke to the sauce for an incredible "hickory burger".
The Burger Lab: The Fake Shack
Awesome. You are my hero. Thank you.
The Burger Lab: The Fake Shack
What about salt and pepper in the beef? I'm certain there's a considerable amount of both, which I think is what makes it especially tasty.
The Burger Lab: The Fake Shack
@Thanks, Kube-man.
I'm going to have to go ahead and disagree though. I'm usually with you on the plain cheeseburger/pickles/onions thing, but for some reason the Shack Burger with the sauce and LT really does it for me...
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
okay i did actually try this and it was even more of a hassle than i expected dealing with the ox tail. maybe i'm just a terrible butcher but this blend definitely wasn't worth the time. oh well.
OMG, WANT: Colony Grill Pizza, Stamford, Connecticut
I've been to Colony Grill more times than I can count, and it is simply fantastic. Cracker crust, great cheese, and great sauce. The Italian sausage is from DeYulio's, right across the street, and is superb as well. I always load up when I am in Stamford, or near it, and bring home at least half a dozen of these. They freeze well, and if you ask, they will par-bake them for even better freezing. I generally order them fully cook, freeze them in slices, and just place the slices in the toaster oven directly on the rack. Heaven for sure.
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About brokenbuzz
Website: http://www.stevebrezenoff.com
Location: Saint Paul, MN
About: Writer and stay-at-home dad
Favorite foods: New York pizza, Neapolitan pizza, Eddie's Pizza (New Hyde Park, Long Island), mac and cheese, perfect burgers
Last bite on earth: Eddie's pizza, without question. And in that one bite I'd cram four slices.
Oh and I nearly forgot, the small chain Punch and the little Pizza Nea in Northeast are excellent Neapolitan style (ie, true Italian) pies. Definitely try them!
I've heard the same holds true of Black Sheep in the warehouse district of Minneapolis, but I haven't tried it myself.