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From Slice

Forcella: Yeah, You Kinda Need to Get Here

This is such a refreshing pic. A pizza place that has a great menu. I love the fact that they have some nice salads and rare Italian deserts such as Pasticciotto.

From Serious Eats: New York

Mile End: Great Dinner Menu, But Skip the Smoked Meat

Always trying to find ways to Nitpick at a good thing. The smoked meat is genuine and made with love.

From Slice

Pizza Obsessives: Maggie Hoffman

John's on Bleecker any day over Lombardi's.

From Serious Eats

The Food Lab: Extra-Crunchy Homemade Potato Chips

Da Silvano has some great house made chips at their bar. Or should I say "crisps" like the British call them.

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Recent Comments

From Slice

Forcella: Yeah, You Kinda Need to Get Here

This is such a refreshing pic. A pizza place that has a great menu. I love the fact that they have some nice salads and rare Italian deserts such as Pasticciotto.

From Serious Eats: New York

Mile End: Great Dinner Menu, But Skip the Smoked Meat

Always trying to find ways to Nitpick at a good thing. The smoked meat is genuine and made with love.

From Slice

Pizza Obsessives: Maggie Hoffman

John's on Bleecker any day over Lombardi's.

From Serious Eats

The Food Lab: Extra-Crunchy Homemade Potato Chips

Da Silvano has some great house made chips at their bar. Or should I say "crisps" like the British call them.

From Serious Eats: New York

Frites N Meats Hits The Street in Tribeca

This place had me very excited, but to be honest, i wish the burgers were cooked rare, as they advertise on their website. They claim that they are supposed to ask you whether or not you are going to take the burger back with you to your office, or if you intende to eat it right away, and based on that, they are supposed to cook it accordingly to your liking. The only cheese i really liked on my burger was the blue cheese, which added more zip to the burger itself, whether its the Angus burger or the Kobe burger, i really didn't taste a difference. I would prefer them to use a nice sharp grafton cheddar that's aged, rather than use a younger waxy cheddar that lacks flavor. It's a great concept, and the burger is decent, but they could get a bit more refined if they chose to do so.

From Slice

Motorino's Mathieu Palombino on 'Gothamist'

The place is small, hot and cramped, the pizza is okay, but it will never come close to UPN. The music is loud to the point here you feel very cramped, hot, and not comfortable. It needs to be more laid back. Also, i think instead of serving soft serve ice cream that you could get from Mr. Softee, they might be better off serving something more authentic Italian. Starters were okay, but nothing really special, mortadella is basically glorified bologna. This guy should go spend a day with Lou Dipalo and maybe then the starters could include some silky Prosciutto, or Bresaola, or some Italian cheeses. The chef seems too rough and strict, while you eat, you see all of the commotion around the small kitchen space, and the servers are getting yelled at, maybe it's because of the fact that the place is getting on it's feet, but definitely not the same feel as UPN.

From Slice

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

Vic's Pizza Gravesend Brooklyn, meatball hero with sauce one of a kind. Made by Vic's mom supposedly in the kitchen. small place, but old school square slices that make you feel well. Considering the fact that L&B squares seem smaller nowadays than back in the glorious 1980's, Vic's is a nice sized square.

From Slice

Ed Levine Visits Roberta's

Atmosphere is so laid back, very relaxing on a Sunday afternoon.

From Slice

Openings: Four-Foot-Long Pizza at Farinella

I have to say Farinella is getting better and better as each week goes by. The owner is introducing new things to the menu daily. Fresh gnocchi alla sorrentina, rice balls, potato croquettes, and my personal favorite the napoli calzone with escarole and black olives. The place gets packed for lunch. I'd rather pay for Farinella's escarole calzone any day than to pay $5 for a DiFarra slice. I was skeptical at first, but I see excellent progress thus far, and I see an owner who is dedicated in offering people different options with his daily specials.

From Slice

Anselmo's Pizzeria Making Some Progress

How is he the prince of the city, the pizzeria has only been open for like 2 years. If anything people glorify Dom DeMarco even more so.

From Slice

Marine Park, Brooklyn: Pizzeria Del Corso

For a minute I thought the Del Corso guys from Del Corso in Bay Ridge opened up a second pizzeria.

From Slice

In Videos: 'Pure and Simple,' a Day in the Life of Una Pizza Napoletana

He almost reminds me of Mark Isreal from the Doughnut plant in that he's very dedicated to his craft. "Pure and Simple", defines his pizza to a perfect "T".

From Slice

Keste Pizza & Vino: What You Can Expect

I've seen those little sausage and spinach rolls at John's pizza on 44th Street. My question is how come John's pizza in the West Village doesn't serve these as well.

From Slice

Anselmo's Pizzeria Making Some Progress

Anselmo seems like more of a genuine guy that's willing to do whatever it takes to start off the Red Hook pizza scene. Eating at Lucali is like being on the floor of the NYSE. Anselmo is a much bigger space, and the vibe feels very comfortable and laid back. I'd bring Anselmo a bottle of Limoncello before Mr. Lucali, because I'm sure he would be a little bit more gracious.

From Slice

Joe & Pat's

Let me say something about Joe an Pats. I moved to Bay Ridge and I yearn for Joe and Pats to replace establishments like Gino's, Bay Ridge Pizza. Joe and Pat's heros are high and above anything you can get here in the ridge. I had some kind of chicken at Gino's that was stuffed, the sauce tasted like it had soy sauce in it. Joe and Pat's makes the best Grilled chicken and sauteed escarole. They have so much more on the menu. I only wish they would consider branching out to Brooklyn. They are pros in the business, and their thin pies can definitely compete with these garlic laden grandma slices everyone swears by.

From Slice

Keste Pizza & Vino: What You Can Expect

There is way too much hype for this place. Una Pizza keeps it very simple. I'm entitled to an opinion, and my opinion is that una pizza was one of the first places to start the "Naples" pie trend. They paved the way for places like Co. from Jim Lehey, Keste, motorino. That's all I'm saying, i'm not knocking anyone, but so many restaurants struggle to make it, i just don't see anyone spending $4,000 on a class. That's insane.

From Slice

Keste Pizza & Vino: What You Can Expect

No one can compete with Una Pizza Napoletana.... His pies make me feel as if i'm in Naples, and his space is refreshing and clean. Not too mention, the simplicity of the menu works well. A simple pie with the best ingredients money can buy, and nice glass of refreshing citrus toned, floral Greco Di Tufo goes so well with the pies. Keste has competition with places like Joe's, John's in the vicinity. Who in their right minds would pay $4,000 for a class on how to make pizza. In this economy people can barely afford a whole pie.

From Slice

Anselmo's Pizzeria Making Some Progress

These people are very friendly and warm to the customer, which is rare for the pizzeria's in South Brooklyn. Definitely friendly unlike "Lucali."

I hope they succeed, they should go with simple San Marzano tomatoes without garlic, and use more basil to compliment the pizza. ]

From Slice

Openings: Four-Foot-Long Pizza at Farinella

Farinella has potential. The area has a mix of Government workers, law school students, and Citigroup workers. Slices are steep in price, and a little rubbery. While the slices look absolutely genuine in Roman style, they sometimes seem like they have been laying there. The sandwiches are served on bread that really cuts the roof of your mouth. The products are great, but they use very little buffalo mozzarella on their "buffala" slice. All in all, when it's said and done, can they survive in the Government/Financial district. I feel like if this place was in the Village would bloom better than it has in recent weeks. Broadway/Worth is a ghost town on the weekends. The staff is attentive and polite, i think most people aren't used to Roman style pie, especially in that neighborhood.

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