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From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

@southlake98 Californians will be totally fine with $21 for a pie. Even the crappy delivery places are charging around $20 for a medium with one topping.

From Slice

A Mini San Francisco Pizza Jaunt: Does Alan Richman Know His Bay Area Pizza?

@krupman
I have been to Picco, and found the pizza pretty meh. On the more pleasing side of meh, but still meh. The caesar salad, though, was incredibly good. Like, the best I've ever had. I'd be willing to roll the dice on the pizza again, just to get another salad.

Apart from the 'name' places in NYC (Totonno's, DiFara), I had a wonderful experience at a place in Queens which my friend took me to (I have no idea what the name is, its anonymity being part of its charm in my memory) which was his Favorite growing up. And it was great. Nothing surprising, but the guy has been there for decades doing the same thing. Not trying to impress anyone, just trying to make a living serving honest working-class food. And, admittedly, that's a personal hang-up. I'm more at home in a place that's unpretentious and unsurprising than I am sitting down at a 'high-end' pizza joint. I like to think that I can look past what I see as pretension and evaluate the food on its own terms, but, who knows.

I saw that you mentioned Apizza Scholl's in Portland and while I haven't been to Mozza in LA, I'm willing to bet that it's currently the best pie you can get on the west coast. I ate there a little over a year ago, and I'm hopefully going back up in August. I think of it almost daily. :')

From Slice

A Mini San Francisco Pizza Jaunt: Does Alan Richman Know His Bay Area Pizza?

As a San Franciscan, I'm continually amazed that anyone spends any amount of time at all bothering to write about the pizza in the city.

Of the pizza restaurants that have opened within the past two-to-three years (and those are the ones garnering attention), I can't believe that these are in any way noteworthy, or that one is unable to find pies of a similar quality and style in any major city in the country. I mean, seriously: 10" pies cooked in gas ovens and topped with arugula or potatoes or squash, hey, maybe all three! Most of the kids working the ovens have been doing so less than a year. A16 is an exception, but it's straight up Naples-style, and thus in its own category (not that it's good, anyway).

I've eaten at Pizzeria Delfina three times over two years, Gialina once (their squash pizza was vile; the margherita insipid and badly under-cooked), A16, Beretta and, against my better judgement, will probably try Flour + Water. None of them are even as good as the most mediocre pie you can get in NYC.

I don't know why the press keeps trying to shove the slipper of "good pizza" onto San Francisco's mis-shapen foot. It hasn't fit. It doesn't fit.

From Slice

Pizza Cones Make U.S. Debut in K.C. Mall

This is pretty much a triangular open-ended Hot Pocket, isn't it?

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From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

@southlake98 Californians will be totally fine with $21 for a pie. Even the crappy delivery places are charging around $20 for a medium with one topping.

From Slice

A Mini San Francisco Pizza Jaunt: Does Alan Richman Know His Bay Area Pizza?

@krupman
I have been to Picco, and found the pizza pretty meh. On the more pleasing side of meh, but still meh. The caesar salad, though, was incredibly good. Like, the best I've ever had. I'd be willing to roll the dice on the pizza again, just to get another salad.

Apart from the 'name' places in NYC (Totonno's, DiFara), I had a wonderful experience at a place in Queens which my friend took me to (I have no idea what the name is, its anonymity being part of its charm in my memory) which was his Favorite growing up. And it was great. Nothing surprising, but the guy has been there for decades doing the same thing. Not trying to impress anyone, just trying to make a living serving honest working-class food. And, admittedly, that's a personal hang-up. I'm more at home in a place that's unpretentious and unsurprising than I am sitting down at a 'high-end' pizza joint. I like to think that I can look past what I see as pretension and evaluate the food on its own terms, but, who knows.

I saw that you mentioned Apizza Scholl's in Portland and while I haven't been to Mozza in LA, I'm willing to bet that it's currently the best pie you can get on the west coast. I ate there a little over a year ago, and I'm hopefully going back up in August. I think of it almost daily. :')

From Slice

A Mini San Francisco Pizza Jaunt: Does Alan Richman Know His Bay Area Pizza?

As a San Franciscan, I'm continually amazed that anyone spends any amount of time at all bothering to write about the pizza in the city.

Of the pizza restaurants that have opened within the past two-to-three years (and those are the ones garnering attention), I can't believe that these are in any way noteworthy, or that one is unable to find pies of a similar quality and style in any major city in the country. I mean, seriously: 10" pies cooked in gas ovens and topped with arugula or potatoes or squash, hey, maybe all three! Most of the kids working the ovens have been doing so less than a year. A16 is an exception, but it's straight up Naples-style, and thus in its own category (not that it's good, anyway).

I've eaten at Pizzeria Delfina three times over two years, Gialina once (their squash pizza was vile; the margherita insipid and badly under-cooked), A16, Beretta and, against my better judgement, will probably try Flour + Water. None of them are even as good as the most mediocre pie you can get in NYC.

I don't know why the press keeps trying to shove the slipper of "good pizza" onto San Francisco's mis-shapen foot. It hasn't fit. It doesn't fit.

From Slice

Pizza Cones Make U.S. Debut in K.C. Mall

This is pretty much a triangular open-ended Hot Pocket, isn't it?

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

I just read in the NYTimes that Mangieri is considering Santa Cruz as a possible site for his next venture. PLEASE, Anthony, come to Santa Cruz! There is no pizza here that's worth eating, and San Franciso has more than its share of good food. We NEED you! Just about everyone here has tattoos, so you'd fit right in. Mountain biking? Got it. Outrigger canoeing? Got it. This is your true home, Anthony. Come join your pizza-hungry clan!!!

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

Anthony, please go to California. Get out while you can. It's a much more open place than NYC, for better or worse. I think life is much more beautiful(naturally) in Calif. I know I live in Philly, but the East Coast is so hard. Go now

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

I remember havin a great pie from somewhere in Philadelphia while listening to Joey Defrancesco on the Hammond B3...

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

I love how this has become a Hammond B3 appreciation page! Never let it be said that we don't have interests other than pizza.

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

leslie cab + B3 = love C3 not too shabby either.
[throws Booker T and Jimmy Smith into the organ cultural melange]

FP

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

Now i'm seriouslyjealous!I first saw them in '74.One of the finest ,fun shambolic bunch of rock and rollers ever.The Black Crows should be paying them royalty fees.

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

@pizzablogger I love drummers. This Sunday night I'm going to a concert in a small performance space in New Hope PA. I'm pretty sure it's gonna be good since the rhythm section is Bernard Purdie and Will Lee. Steve Gadd's another favorite of mine. Poor Anthony and Mathieu. They're makin' the moves of their lives and we hijack the blo to talk about B3s and drummers.

@f r y. I've been wanting to ski Mammoth for a long time. When I do I'll be sure to check out Momo Lake. Ever check out Lake Powell? f**kin' awesome.

@seriouspizza. I saw Ian Maclagan many time with The Faces. First time was at The Fillmore East with Black Sabbath second in the bill.

Ciao,

Paulie Gee

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

"next time you're in the Sierra Nevadas"

If I ever get to the Sierra Nevadas, much of it will be spent genuflecting and, if possible, drinking straight out of the tap at the Sierra Nevada Brewery......if not downright swimming in one of their fermenters!

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

Ian McLagan (Ex Faces).King of the B3.Catch him playing for free @ The Lucky Lounge,Austin,Texas when he not playing with Bonnie Rait,Ronnie Wood etc.

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

Everybody knows the b3 rules all instruments, right? Well, not this one dude I work with - every time someone plays some funky organ stuff, he complains about working at a roller rink.

All this inspired me to put on Shine On You Crazy Diamond on 'Wish You Were Here." No b3, perhaps, but classic send-off music. Also, part of the album art was shot at Mono Lake, much like the "Don't Know What You Got" video. Paulie, next time you're in the Sierra Nevadas, you should check it out, if you haven't already.

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

No, I haven't heard of that one.

Most of the B3 grooving I enjoy is from Lonnie Smith, James Brown and some other jazzy-funky cats from those days, although Joey DeFrancesco plays a mean B3......him on B3 playing with John McLaughlin on guitar and Dennis Chambers on drums (who has been with Santana on last couple of tours) was stoopid. Also interesting to hear the B3 used on some of the White Stripes stuff.

Journey definitely was very good and Steve Smith seems to get overlooked a lot....that cat is a very decent drummer who can hang in several styles of music.

Blah, blah, blah diaherria of the mouth, as usual.

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

@pizzablogger Ever hear Chester Thompson on Tower of Power's "Squib Cakes" from Back to Oakland? And speaking of....."Below Us, All the City Lights" from that same album is another great Bay Area song.

Ciao,

Paulie Gee

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

Paulie, I'm literally taking a lunch break and just jamming Lonnie Smith's "Live at Club Mozimbique" thinking again how much the B3 Organ kicks ass when I read your post. Too much. --PB

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

"on the worlds greatest musical instrument, the Hammond B3."

RUFKM? Like, for real, are we somehow related?

From Slice

That's That: Una Pizza Napoletana Is But a Memory as Mangieri Packs It in for SF

@Slicemeister I was only referring to the now revealed to me Cinderella. I know Journey well. Formed by Gregg Rolie and Neil Schon, two members of one of my all time favorite bands; Santana. They were obviously most well known for Carlos' virtuoso guitar, however once Gregg Rolie up and left with his killer vocal and keyboard talents, the band was never the same. Although Chester Thompson of Tower of Power fame filled in very nicely on the worlds greatest musical instrument, the Hammond B3.

Ciao,

PG

From Slice

A Mini San Francisco Pizza Jaunt: Does Alan Richman Know His Bay Area Pizza?

No doubt Delfina has a good thing going, but I consider it overrated and a product of the current SF gourmet pizza trend. Click for the top 10 rated places on slicefinder.com, SF based review site.

From Slice

A Mini San Francisco Pizza Jaunt: Does Alan Richman Know His Bay Area Pizza?

I need to add a little bit to my post here. I think Craig Stoll is a terrific chef and I have had much soulful and wonderful food at Delfina. I should have chosen my words more carefully in describing his pizza. And I heard once again tonight which pizza I should have ordered there, as bwng noted earlier in this thread: the Panna pie. Next time.

From Slice

A Mini San Francisco Pizza Jaunt: Does Alan Richman Know His Bay Area Pizza?

Bob and Timmy's is really great, definitely the best pizza I've had in Providence. It's really...interesting. I suggest the everything wood-grilled pizza without olives :) I'm actually a native New Yorker but have lived in Providence for the last few years due to college.

From Slice

A Mini San Francisco Pizza Jaunt: Does Alan Richman Know His Bay Area Pizza?

@tonecapo. We like to chew the fat about pizza in all kinds of ways on Slice. I don't think it's pretentious at all to talk about pizza in the way it's being talked about on this thread. That's what serious eaters do on Slice. It represents the spirit that in general is a big part of the Serious Eats community.

From Slice

A Mini San Francisco Pizza Jaunt: Does Alan Richman Know His Bay Area Pizza?

just the fact that pizza is being analyzed and dissected to this degree makes for a pretentious conversation. just fucking enjoy the pizza. christ!

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