Serious Eats - seriouseats.com

@robopizza, walk around midtown and see "upscale" delis making poor attempts at neapolitan pizzas and you'll understand. It's a gimmick for these places. Their pies are no good.

I'm not sure how you took my comment to mean anything else.

@adam, I live exactly 1 block down on 46th rd. I guess older doesn't make it better, although you should hear Jr. talk about his experiences in life. I coulda warned you away from their food. We have Minetta's and Manducatis Rustica (and a newish fake whole foods) all serving up very generic wood-fired pizza. It gets you out of a hunger bind but costs $12+ and really is nothing special.

Now Paulie Gee's...he makes a nice crust.

If I sit for lunch, I throw a dollar down for tip because, although I wasn't really requesting it, I did have pleasant service (refill of water or what not). The upside, though, it's perfect if you want a place that won't feel overcrowded while reading a book or manuscript for an hour (as opposed to the normal slice joint).

IANAL but my understanding was places without licenses are not allowed to charge while places that do have licenses can charge. I think, if you can put more people in the chairs, encouraging people to byo is fantastic policy.

It's a competitive pizza market at there, folks.

Follow up review in the interest of disclosure: I wanted to add that the salad was what I would consider to be overdressed. If the goals is to let simple ingredients speak for themselves on the pies, the same policy should hold for other menu items.

I dunno, adam. I like my white one.

what did a 6 hour programming session mean 25 years ago?

They're dead to me (but I hope they do well/have happy holidays)

************IMPORTANT NEWS FLASH******************

Roberta's is not BYOB anymore, they changed the policy about 3 weeks ago. They're not popping corks or letting you open bottles/cans. It lost a lot of charm for me.

I find it odd that people are so critical. This isn't the NY Times (or what the NYT was 20 years ago). There's no west coast bureau chief chasing down every lead/slice. It's an accumulative experience, and the site generously incorporates notes from very unproven sources/palates, as long as their written/photographed decently. You want Oregon on the Pizza Map? Write a frackin' review!

Extra points for having the name howie stern?!?

I actually don't enjoy the pizza trucks. Warming slices up in 400* oven didn't justify paying brick and mortar prices for the slice.

Good news for fans. They used to have a wonderful Sun-Wed type deal. Thanks for clearing it up, boscoep.

huh, right near brick oven gallery too...

I don't think people quite understand. I think it's reasonable to believe that Gordon is a an ass in HIS kitchens and is also a proper, decent human being outside of them. I don't think these are mutually exclusive. If you read Marco Pierre White's memoir, White states with certainty that the environment inside of top kitchens is not friendly or politically correct, and may be considered darwinian if nothing else.