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@Raoul Duke: any non-alcoholic versions of those? ;D

Now, if only Coca-Cola would revert back to making the original real Coca-Cola, every pizzeria would be a hoot!

@passion4pizza
YES you are 100% right about the sugar...i forgot to mention it.
yeah and the kosher one, i can NEVER seem to find it when they put it out for Passover.....
but never forget....there is NOTHING better than a great glass of water

@Gianluca: Not to get too far off topic, but Mexican CocaCola (and, I believe, Italian Coke) uses sugar rather than high-fructose corn syrup, which is much more pleasant. Kosher-for-Passover Coke too (big difference from CocaCola the rest of the year). I was very tempted to have an O'Doul's (non-alcoholic beer) at Sally's Apizza last week (beer & pizza on a hot day still sounds good after 20 alcohol-free years).

@Pizzablogger: Pellegrino is a great choice; either the Limonata or the plain. We used to buy cases of it at Costco, but haven't lately. We'll get some before we make more pizza. Also wondering how the Jarritos tamarind soda would work...

@passion4pizza
if you do not drink alcoholic beverages, i believe anything bubbly matches well with pizza..i would say beer but add NON-alcoholic beer..though that can get heavy with the dough and beer together.
i think coca cola works great....and.....
@pizzablogger
you're right coca cola can be too sweet and syrupy
BUT BUT BUT it is made differently in each country to go along with the tastes of the people in that country....SO in Italy, for example, coca cola is LESS sweet and less abusive in its approach...so there, coke and pizza are perfect together
BUT if you can find Mexican coke in the States (and you can, but it's hard, try a Mexican neighborhood) they make it less sweet.
Mexicans like Italians (from Italy) do NOT particularly enjoy sweet sweet stuff

Hope this helps
Gianluca
http://www.pizzaandcoffee.com/

Well since I was mentioned, I'll chime in and tell you that after sampling the hippest pizzeria atmosphere in the city at Roberta's last night, we then had the best pizza in the city with a glass of Gragnano....at Motorino.

Ciao,

Paulie Gee

Thanks for this review. I just moved to Morningside Heights this week and had an itch for pizza tonight. Sal and Carmine's, here we come!

Nice story. I had the good fortune to live near Sal and Carmine's in the early 60's, and then to rediscover it with my kids (now themselves S&C loyalists) at new location in the 90's. It's still the best pizza bar none I've ever had, to my mind best appreciated when eaten plain. Contrary to what was suggested in a previous comment on this site, neither Sal nor Carmine was at all surly or grouchy, merely businesslike and not particularly given to chatting up customers. When our niece was starting a pizza place here in Vermont, they were both very helpful, taking an interest and offering advice and suggestions. We got the full story of how they were run out of the 95th Street building. But I never knew that they were brothers, or that Luciano was Sal's grandson. Thanks for all this Sal and Carmine's lore--it's wonderful to hear.

That is just a beautiful pie.

No further comment is necessary.

Not that I know of. Just a local New York chain that won't impress you at all and maybe a California Pizza Kitchen.

Nicely written except one thing: canned mushrooms are so much better suited to pizza than fresh, it's no wonder he remembered you for not liking them ;)

Sal and Carmine's were my first NY slices when I moved here 14 years ago, and even after all these years they're still my favorite slices. Thanks, Ed. Sal will be missed.

How sad.

I've been going here since it was just Sal's and located by Symphony Space. When that one closed, I was relieved to find it re-open right around the corner from where I lived (saving me 5 blocks) as it took over the space from a vain attempt at a slice place from a few neighborhood guys (one of whom went on to start the local video store). Anyway, the place had character -- not in the decor which stayed the same as the neighborhood guys (in case anyone wondered about those posters) -- but in the guys behind the counter. And a slice is always good for four or five glasses of water an hour later.

Sal will certainly be missed. And Carmine...my condolences.

So Sad, I grew up in the building where Sal and Carmine's is, I was eating their pizza since the womb, so sad. Sal was fantastic, he would always greet me in Italian and he even told me all the places to go in his home town of Sorrento when I was in Italy. What was always so great about Sal and Carmine's was that you could always tell who made the pizza. He will be missed.