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Hey, Adam: do you think pizzerias are now posting your photo in their kitchen in the same way restaurants have photos of Frank Bruni so their personnel will know when he visits? Will you need to adopt a disguise?

Since this is a "Public House," can you comment on the brews they serve?

How wonderful that they've renamed the northern border of Sheridan Square after the late, great folkie Dave Van Ronk, who frequently appeared at various Village folk venues during his career. The following link features photos of the renaming ceremony, featuring a who's who of folk music in the village:
http://www.ottofocus.net/vanronk/

Slice readers should consult his wikipedia entry:
http://en.wikipedia.org/wiki/Dave_Van_Ronk

and, while I can't pick out one song of his that represents the essential nature of his talent, iTunes has plenty. His version of "Swinging on A Star" was always a favorite of mine.

This guy Chang is full of himself. I know other's covet a reservation at Momofuku Ko, but I skip over the hundreds of food blogs entries about his joint. In a year, it'll just be one more restaurant to talk about.

I fully agree that flash photography is a sucky and inconsiderate practice in a restaurant.

Take a few shots of a memorable meal is fully acceptable. No well-regarded restaurant owner or chef would prohibit, if done in a socially acceptable manner. If a chef prohibits it, it's probably because he's insecure about others attempting to reproduce original dishes.

I, too, photograph memorable meals like I would photograph memorable vacation locales. I've never been discouraged by restaurant personnel.
In fact, during a particularly memorable tapas-style meal consisting of 21 courses at l'Atelier de Jean-Luc Rabanel (http://www.rabanel.com/) in Arles, France, the waitstaff would pose with each course, allowing me to photograph the dishes in good light and before eager diners dug in.

Most of the California-based wine clubs are selling you wines that cannot otherwise be sold. I highly recommend the Oregon Pinot Noir Club and clubs run by Avalon Wine in Washington State.

http://www.avalonwine.com/

http://www.oregonpinotnoir.com/StoreFront.bok

And, consider buying vineyard-direct from small producers. Find a wine you like, find the vineyard's web site and enroll in their wine club.

Here are few excellent small-producers who will ship you their new releases at a discount. There are hundreds more.

California:

beckmen vineyards (Santa Barbara Mtns.)
Siduri/Novy (Oakland)
JC Cellars
Provenance Vineyards

Washington:

Saint Laurent
Chasseur
Fielding Hills

Adam: Bravo for addressing this issue, reviewing your motives and, most of all, doing readers the service of trying the joint yourself. Slice comes through this smelling like the basil in Dom's window.

It's sold out! Boo hoo...

well, I can't account for other peoples taste in pizza. I guess that's one of the great things about pizza: a great pie is defined differently by each individual's own experiences. I can however speak for myself: Pizza is my favorite food and Mr. Mangieri makes the best pizza I've ever had. For me, it completely redefined what I knew as pizza. I got my tickets the first night I saw them out and I'm really excited about the lunch. When it was first announced that it was being held on a thrusday, I bought the tickets fully understanding I was going to be calling out sick that day. It being held on a Saturday just makes it that much better. Good food, good cause, grab the tickets while they last.

I admit I am biased because I have known Anthony ever since I had his pizza in south Jersey, but I know many people who don't know Anthony who love the pizza at Una Pizza Napoletana. I have never counted the cherry tomatoes on my al fileto pizza, but I do find it hard to believe that he skimps on the cherry tomatoes depending on whether he knows you or not.
Anyway, I hope, benlee, that you come to the event.

I think if you went and paid attention, you might learn something about good pizza.

Famdoc and feistyfoodie, we had the date wrong in the post. It is Saturday, October 11th. I hope we see you there.