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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.
Ed Levine Visits Roberta's
Atmosphere is so laid back, very relaxing on a Sunday afternoon.
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.
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Recent Comments | Response to Comments
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.
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.
Ed Levine Visits Roberta's
Atmosphere is so laid back, very relaxing on a Sunday afternoon.
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.
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.
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.
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".
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.
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.
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.
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.
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.
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. ]
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.
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.
If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?
Oh, Totonno's if they're open. Just bite the bullet and head to Coney.
If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?
I haven't done most of these, but Joe's of Bleeker shouldn't be the other NYC pie. I liked even John's more, and Patsy's blows it away.
Marine Park, Brooklyn: Pizzeria Del Corso
I was always brought up not to play with my food. Well, at least not to throw it in the air. And other than watermelons, thrown as high as I can, I refrained from food in space.
The pies do interest me and I would like to check it out when I happen into the area.
Openings: Four-Foot-Long Pizza at Farinella
@djai695: I'll have to try it again now. I had it a couple times early on and thought it was good but not blow-you-away good.
Keste Pizza & Vino: What You Can Expect
I live in Pittsburgh and frequented Roberto's. My sister lives in Brooklyn and I am planning on stopping into Keste the next time I visit. I can taste it already. Yummy!!!
Keste Pizza & Vino: What You Can Expect
To this native New Yorker and pizza lover, this place is overrated. At 6 PM on a weekday with only two other tables occupied, we were rushed through our meal. Our waiter ignored me and only addressed my date. The pizza was good, but I won't return. I felt a sense of "Euro-snobbery" and will stick to our local heroes like Patsy's of East Harlem, Di Fara, etc. They can take their logo and...
Keste Pizza & Vino: What You Can Expect
A miracle happened last night. My son's fight got into LGA ten minutes early at 9:49PM. That gave us plenty of time to get to the Village, find a spot on the street and head over to Keste. In short, if you like a nice soft, moist Napoletana crust you will love Keste. You can check the photos at the link below to see what we ordered. In addition to some very good pies, I was impressed with the fact that Roberto was manning the oven along with another pizzaiolo the whole time we were there. And although I ached desperately for a dimmer switch, the place had a truely authentic Napoletana atmosphere the placed still packed at midnight, and half of the clientel were speaking Italian. Here's 31,000 words for you:
http://www.flickr.com/photos/pauliegee/sets/72157616620832116/
Ciao,
Paulie Gee
In Videos: 'Pure and Simple,' a Day in the Life of Una Pizza Napoletana
And for full disclosure, UPN doesn't even come close to being in my top 5 pizzeria in the country, probably not even the city. That being said I can't stand someone being dismissive because they don't UNDERSTAND Neapolitan pizza. The pizzas were "too much alike", "too much basil", come on. And, really, if you think Anthony Mangieri is going to really care that you might write about him on your blog....come on. He's been written up (good and bad) in just about every major publication in NY. I think he's gonna be fine.
In Videos: 'Pure and Simple,' a Day in the Life of Una Pizza Napoletana
Thanks for the link Prarie. It must be my Roberta's wine and orangecello hangover. It's interesting that with all the things mentioned in that review, not word one about UPN's crust, which is what makes it so special to me. And thanks very much for including me in that group of true pizza heavyweights. That is very flattering.
Ciao,
Paulie Gee
In Videos: 'Pure and Simple,' a Day in the Life of Una Pizza Napoletana
What makes you a pizza "expert", anyway?
Adam has never claimed to be a pizza expert. Paulie Gee has never claimed it. Chris Bianco? Nope. Me? Nope. Mangieri? Nope. DJ Bubbles? Negative. Tom Lehmann? Nah. Ed Levine? That's a no. Jeff Varasano? No.
Who says you are a pizza expert?
In Videos: 'Pure and Simple,' a Day in the Life of Una Pizza Napoletana
http://www.worstpizza.com/2008/12/una-pizza-napoletana-new-york-city-nyc/
@PaulieGee- Don't worry, it's just a bunch of whiny rambling like everything else on that site.
In Videos: 'Pure and Simple,' a Day in the Life of Una Pizza Napoletana
@pizzaexpert Got link? I can't find the review. As far as there being far better places in Manhattan, that's a strong statement. To me you are comparing apples to bowling balls. There may be places with better atmosphere or more creatively topped pies, but when it comes to pure and simple Napoletana pizza, I've yet to find better. Perhaps you need to make a pilgrimage.
Ciao,
Paulie Gee
In Videos: 'Pure and Simple,' a Day in the Life of Una Pizza Napoletana
Now I know you are all going to say I am nuts, but one of our experts went to this place and reviewed it and disliked it! Before you all go off the deep end please find the review and you will see why. My favorite place in Florida happens to think Una Pizza is one of the best, so I have to take his word for it, but as far as the expert I sent to try this place is concerned, there are far better in Manhattan!
In Videos: 'Pure and Simple,' a Day in the Life of Una Pizza Napoletana
Can't wait to get there and give it a try, looks impressive. Pizza as it was meant to be, not a lot of crap.
In Videos: 'Pure and Simple,' a Day in the Life of Una Pizza Napoletana
he deserves this. someone who really goes out of his way and believes in something, needs recognition. right or wrong. in this case, he's obviously right. thank God someone is doing something with heart. i actually always wanted anthony to make bread too. i would pay alot for it. but i am sure he's too busy unfortunately.
Gianluca
http://www.pizzaandcoffee.com/
In Videos: 'Pure and Simple,' a Day in the Life of Una Pizza Napoletana
Wow. Beautiful and impressive. What a craft.
In Videos: 'Pure and Simple,' a Day in the Life of Una Pizza Napoletana
I have eaten at Una Pizza three times and each has been fantastic. Great pies, great music and a focused crew. Anthony is always there at the dough table making each pie himself. When the dough runs out the day is done.
Anselmo's Pizzeria Making Some Progress
@djai I can't tell you about Mr. Garcia as I have never met him, but I have never met a more gracious, stand up guy than Mark Iacono. As far as I'm concerned, he's the prince of the city. Perhaps you pissed him off by calling him Mr. Lucali.
Ciao,
Paulie Gee
Keste Pizza & Vino: What You Can Expect
Can I solve this for everyone?
Una Pizza Napoletana is awesome. What Tony did was pioneering.
Keste' is also awesome. What Roberto is doing is pioneering.
They do not conflict BUT compliment each other.
Look, in Naples, Da Michele, one of the best pizzerias doesn't even use Mozzarella di Bufala, but cow's milk (Fior di Latte). That may be shocking to some but he still is a master in his own right.
Again, Una Pizza Napoletana and Keste' do NOT conflict, they compliment each other. That's a good thing. Full disclosure, I am writing a article for the paper I write for (The Epoch Times) and it COINCIDENTALLY talks about only these 2 very people!!! I am their wine contributor so we shall see if they take the food one. Anyway, as a business man, if I wanted to pay $4,000 to learn the right way to make pizza, as an expense it is cheap compared to other costs and when you factor in the long run, it's pennies really. It's not even half a month's rent for a commercial space in Manhattan. Come on now! The only thing that matters along with the knowledge is PASSION. And that will separate any pizzaiolo from the rest. Are We Satisfied? Hey I am just happy I can stuff my face when there's unfortunately so much hunger out there! take care guys. And I'll keep you posted on my pizza article.
Gianluca Rottura
http://www.pizzaandcoffee.com/
Keste Pizza & Vino: What You Can Expect
When it comes to a pizza crust UPN is certainly at the top of the heap. I do agree with Big B regarding the toppings though. Roberta's, Motorino and Fornino have great toppings and for considerably less. Duke Ellington said Take the A Train, I say Take the L Train.
Ciao,
Paulie Gee
Anselmo's Pizzeria Making Some Progress
@djai695 Mark and his crew at Lucali are always very friendly to me. Try bringing them some homemade Limoncello or Orangecello on occasion.
Ciao,
Paulie Gee
Keste Pizza & Vino: What You Can Expect
If you're lucky enough to have authentic Neopolitan pizza that you like, good for you, djai! But for folks in places like Pittsburgh who are still crying since Roberto's departure (just as some of us in NJ were sad when he left A Mano, which is now--under Roberto's tutelage--back to making their pies correctly, btw), I bet people in different areas of the country would be thrilled if someone who was serious about learning how to make these pizzas spent $4K before opening a place...
Keste Pizza & Vino: What You Can Expect
Yeah the classes are an investment for people who want to open their own pizza places. Maybe bring more authentic Neapolitan to other cities or compete here in NYC.... As for UPN, it is very good but a little over-hyped. One of the top Neapolitan pies in the city, sure, but not hands down best. Also, there can be perfection in simplicity but most nights I want a couple of pies and one of them should have some great toppings, something UPN doesn't do.
Keste Pizza & Vino: What You Can Expect
for djai695:
I really didn't understand your comment.
You talk of tough times in this economy and then you suggest to go buy UNCOOKED pizza at "una pizza" for 23 USD ????
That's obsecene !!! Come on, 23 USD for water and flour !!!!!
I'm from Naples, and let me tell you, "Una pizza" is way over rated ...
And in regards to those 4,000 USD classes I understand they are for professionals. Spending 4,000 to learn what it can become your future profession does not seem to be that much, don't you think?
I'm sure for 4,000 USD they do not just teach you how to make a pie at home....
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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.