Serious Eats - seriouseats.com

JerzyTomato--
Very funny!
My nogo is bacon and pork. I'm sick of bloggers rhapsodizing over foul pig parts. Skim right past that now

Check out the photo and review from 1979
http://newyork.seriouseats.com/2009/10/chanterelle-has-closed-it-will-be-missed.html#continued

Most sliders have a low meat to bun ratio. They are Depression era babies. They are from a time when meat was more expensive in relation to family income. Eating many little burgers rather than one big one feels like a bargain. I love White Castle but that's my analysis.

Hey Pauli--
That's the problem with being a preeminent pizzaiolo. Your guests and family get to eat it your pizzas at their optimum. Right out of the brick oven. While you have to wait. I'm sure you get dig in right away some of the time but...

BTW I used to go Umberto a lot but that was back in 1983 when I worked near there. The Sicilian was bready and thin on top. So I dodged them but ate the calzones. http://chowhound.chow.com/topics/154552

I always liked Santarpios with its easier parking but Regina's original in the North End was as good. I remember when Daily Catch started. The guy specialized in calamari and other squid dishes and had a hard time in the beginning. But then he took off and had a number of establishments.

Many yelpers adore the pizza but still gripe about being made to jump through hoops to get it
My favorite Yelp review posted 6/27/2009 right after the GQ proclamation------>>>

Pizza was quite good, but it took 2 1/2 hours, and they told us we should only order one because they don't come out at the same time and so we'd have to wait for the second one. Apparently, they only bake one at a time in the oven. While we were there, there was a steady stream of complaints. Two people walked out after waiting 3 hours and not getting their pizza. Two more refused to pay and sent the pizza back. Another guy had a screaming match with the staff on his way out. And then there was the steady flow of people being turned away, having their take out orders refused, and grumbling about it. All of which helps to make sure you can't enjoy your meal.

The business model makes no sense. You have 7 tables, you charge 23 dollars per pizza, and you make each one of those 7 tables take as long as humanly possible so that you can turn away as many more people as possible. Then you serve them with dirty plates and soiled cloths as napkins, and completely ignore them. You act put upon to provide so much as tap water (which you serve tepid). You make them walk right through the middle of the food prep to get to the bathroom (seriously! so I advise all diners to form a pact with the other patrons - whom you will get to know quite well during your 2 1/2 hour wait- that all diners will wash their hands...) And then you act surprised at all the complaints.

I can't imagine they will stay in business after the hubbub dies down. Which is a shame, because they actually do make a pretty good pizza... (or rather, 3 pizzas, as you don't pick your own toppings.) Or maybe people just think it tastes good because they're guaranteed to be starving by the time they eat it.

Greg M.
Chicago, IL

Italy is a meatball super power. They don't need or want hamburgers. Nick- I hope you got to scarf down some of Italy's best

Tia Kim-- I've eaten lamburgers with and without feta. Real sheeps milk feta is strong and obscures the lamb flavors. So I don't want to eat them in the same bite. With my lamburger a side salad with feta is fine. I'm not well versed in unami but lamb and feta have it? So they clash

For me, cheeseburgers have the cheese building on the beef. Not so with lamburgers

From the internet----->> Nowhere in Greece is cow milk feta is produced. The feta cheese is only produced by sheep's and goat's milk. The cheese that is made of cow milk it's called it's called "telemes" in Greece

Sorry about that Robyn! I guess "condiment" is in the eye of the beholder

Your omission is sliced pickles. They come in a jar (or bottle) just like the condiments you listed

Do any other pizza makers pour oil on after the pie is done? It's not something I want.

I have read that Dominic pours oil on after the pizza is done? That is enough for me to avoid the place. No gratuitous oil is my policy. What makes it for me is pizza red hot out of the oven so it burns the roof of my mouth. Thin crust and some char. Some hot pepper flakes shaken ........ Any number of places will do this for me. I don't need to go to the best (DiFara) and get a warm or lukewarm pie with drizzled oil

But I have total respect for Dom still going strong at 73 or so. Can't keep a good man down

In 1964 slices were 15¢ where I lived in Queens. That was 15¢ for regular or Sicilian. I always got regular and it had thin crust and good char even back then. Some charred bubbles too

In the sense that our Constitution was divinely inspired. Then God did give him the right to own guns

Declaration of Independence has a few references to God and mentions God. The Constitution mentions God indirectly "secure the Blessings of Liberty to ourselves"