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A Ghostbusters walking tour with video that you can download to your ipod/phone

http://ghostbustour.net/

no self-respecting dartmouth student tosses ping pong balls, virtual or otherwise. no paddles = not pong.

beemster

the scavenger who picks at the carcass while everyone else is passed out (me).

"Not in the same area?" Sounds like somebody's had a few too many extra large concretes. Just point your motorized cart south on Broadway and you'll be there in no time.

Goodburger is miles ahead of NY Burger in taste and you won't poop our pants before your last bite, like with a Shack burger. I'm just sayin'.

@JudgeFudge: I can't speak to the procedure at VV truck, as I haven't visited it in some time, but generally pizza trucks like this take a certain number of parbaked Sicilian crusts on board that they've prepared in a commissary or restaurant somewhere. Then they sauce, cheese, and bake off the rest of the way on board. It's been my experience that it's very rare to have a truck go from dough to pie on the truck. My guess is because you'd then have to have space for stretching. Another guess I have is that you often see these trucks do Sicilian pies because the crust holds up better under mobile conditions -- and also that it's more space-efficient to store multiple rectangular items than round ones.

Is it documented on youtube Sean? 2007? I just saw that you are doing it again this year. I like your starting point. DeLorenzo's on Hamilton has a great white clam pie. I've been going there for years just for that clam pie. I just went onto your wesite for the first time. I see you have Lucali's on the calandar for later in the month. Perhaps you should reconsider and hit them up on Monday since they opened three years ago on Columbus Day.

Ciao,

Paulie Gee

Ghostbusters II is a cinematic masterpiece regardless of Ray Stanz's taste in pizza.

Also do they not have Uno's in NYC?

Not that I support Uno's.

Just a bit of insight for those of you who were'nt in NYC during the "Goldberg's Pizzeria" years. I grew up in Manhattan, and frequented Goldbergs in my teens in the mid-late 80's. It was really good za, but not being as well traveled at that time, I had no idea it was considered "chicago style", nor did they promote it as such. They probably figured they'd sneak it into manhattan as an new "original" concept. Anyway, I always dragged friends there, touting the great sauce on top of the cheese and the splash of fresh garlic thrown on top of each pie when just out of the oven. The sauce and crust were excellent, with my only major critique back then being that the pans were over oiled, hence leading to some grease issues. The original was on about 53rd and 2nd ave...witha sister location in my former neighborhood on 76th and york ave. The 52nd st was all wood paneled inside , with clutter memorabilia and photos, etc...clearly indicating that the owners had experience in Chicago's finest pizza venues, and were trying to recreate that vibe here in NYC. They had a nice 15 -20 year run, ending in the mid-90's like that other slicehead previously mentioned. With the low carb trend nonsense thankfully being over for years now, I think a real "Chicago Style" venue here would be a big sell !...or at least get the Golberg crew out of retirement!

Ah, it sounds like "Chicago" was merely being used (inarticulately) as a synonym for Sicilian in the section you quoted. I bet the pizza in the next scene had cheese on top, not on the bottom.

Clearly, that's why the film didn't make as much as the first ;)