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Carne Knowledge: Two New Burger Books Hit the Shelves
How do you make bad fries? Seems odd. I know they can be bad, grease too cold, poor spices..
Openings and First Reports: Artichoke
I am just a tad curious about the concept of "traveling beer". Since NYC can throw one in jail if they have an open container with alcohol. Yes, people can take it home and all but...??
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Recent Comments | Response to Comments
Carne Knowledge: Two New Burger Books Hit the Shelves
How do you make bad fries? Seems odd. I know they can be bad, grease too cold, poor spices..
Openings and First Reports: Artichoke
I am just a tad curious about the concept of "traveling beer". Since NYC can throw one in jail if they have an open container with alcohol. Yes, people can take it home and all but...??
Sushi Yasuda Sushi Mystery
@guttergour, shiokara (means salty) is squid flesh marinated in salted squid guts.
There is a black version of shiokara (+squid ink, called kurozukuri). It looks absolutely disgusting but tastes good, though not all Japanese people can eat this stuff.
You should try shutoh. That's even more advance. goes extremely well with good sake, thus the name. (hint: bonito) :-)
Sushi Yasuda Sushi Mystery
I love playing guess the sushi (beats Jeopardy). I'll take strange, nasty bits for $1,000 Alex. What is shiokara? Translation: squid guts.
Sushi Yasuda Sushi Mystery
haha, no, I doubt it was Fugu, although that would have been cool.
Openings and First Reports: Artichoke
Crust is burnt and tastes like balsa wood. While the guys running it are nice and have good intentions, this place is WAY over-hyped by the east village crowd.
Carne Knowledge: Two New Burger Books Hit the Shelves
I've had bad fried. Cold in the middle.
Openings and First Reports: Artichoke
I didn't like Artichoke and am very disappointed in all who wait on line for access to so inelegant a slice of pizza. The artichoke slice is not pizza; it is a gratin. And though the toppings on the regular slice are good and the color of the crust is nicely blackened, the texture of the crust is awful: thick, heavy, charred plaster board.
To be brief, this pizza lacks both the elegance of a New York masterpizza and the thrill of a oozy, on-the-brink of a great NYC slice.
Openings and First Reports: Artichoke
We were truly disappointed by the regular slice and the spinach/artichoke, both bad for different reasons though the crust is a universal negative - dry, thick, tasteless and cardboardy. The toppings are equally bad. Slices are huge. No place to sit. Not sure how anyone raved about this place.
Openings and First Reports: Artichoke
When I stopped in yesterday afternoon, the fellow ahead of me was telling the pizza makers, "My sous chef says the cauliflower fritters are amazing." This fellow recently opened his third restaurant, and he wanted to extend good wishes to a new business in his neighborhood. The guys at Artichoke -- Francis, Sal, and Carl -- hadn't heard the name "Momofuku," but they were glad that this fellow, David, stopped in to introduce himself, and to pick up a few pies. No joke.
Carne Knowledge: Two New Burger Books Hit the Shelves
I don't like to play favorites, but if you are in a jam and need a burger in an unfamiliar place, drop me a line and I'll steer you in, GPS style.
Openings and First Reports: Artichoke
NYCviaRachel - yes, I have been to DiFara, and yes, Dom uses way too much oil on his pies too. That's the one thing that prevents DiFara from being my favorite pizza in New York. It's a specialty pie, not an everyday eater. Yet, somehow the oil at DiFara *works*, but at Artichoke it fails, imho.
ACoby - I've worked in restaurants, and I know how hectic it can be, but a little bit of organization goes a long way. Not for nothing, but encouraging them to get organized is the point. "how do you know someone didn't call up and order the artichoke/spinach pies for pick up?" - it was pretty obvious, the pies were going directly onto the counter behind glass, while delivery pies/pickup pies were going into boxes.
Carne Knowledge: Two New Burger Books Hit the Shelves
@Morty: Say wha? There's no mention of fries in this entry.
Openings and First Reports: Artichoke
I tried Artichoke this weekend, and really like the sicilian and the artichoke/spinach slices. Both are very good, but better than DiFara's - I wouldn't say that.
Skip the baked artichoke though, I found it to be lacking in taste and a waste of $8 or whatever it costs.
Openings and First Reports: Artichoke
Ok Ronman....keep hating on people. Meet you there anytime within 5 minutes Buddy. I got money on you owning a competitor restaurant. If you concentrated on your biz rather than hating on others you might be successful enough to not have so much time to blog on a friggin slice website!
Openings and First Reports: Artichoke
Stopped in for a creamy, delicious spinach and artichoke slice this afternoon. Really good. The sauce is so thick -- could almost be used to dress pasta! I loved my artichoke slice and will definitely be back. I didn't try any of the other pizzas since my favorite Sicilian in the neighborhood is already Vinny Vincenz.
The place is kind of messy, random wooden boards, with big hunks of cheese and rolls of bread sitting out, basil peeking out of a wooden crate, a tomato can propping up a window. Definitely gives it a Di Fara feel. They apologized for not having any cold soda when we asked for a Coke. The two guys there were very nice and seem to have picked up fans in the neighborhood already. Good luck to them!
It's like Di Fara in that their specialty is unique from other pizzas in Manhattan, and the owners obviously put a lot of care into their product, at least the signature artichoke and spinach pie. But I think I like Dom's stuff better, although it is comparing two very different styles.
Openings and First Reports: Artichoke
So what's the story? Do we love this slice or no? Where's Bubbles when you need him? I can't believe I just asked for the DJ. NYC Food Guy is going to have to hit this place himself and lend the definitive word. Stay tuned pizza lovers.
Openings and First Reports: Artichoke
You don't even live in manhattan who are you kidding you live in Staten island
Openings and First Reports: Artichoke
I've never been to Di Fara's so I don't know what you all are talking about, but this pizza was excellent. Even the blogs on here slamming the place are writing that it is good. Please what's the problem (uneven crust, disorganization, burnt this or that OH BUT it's still good). Shut up and enjoy your slice! Isn't that what this website is about? I'm just delighted a great slice place opened up the street from my house.
Openings and First Reports: Artichoke
This place is not even close to Difara's are you kidding me? This cheese is no where near the best. All of the comments left on here were by someone that is friends with the owners . Come on wake up. But i will say this the pizza is not bad. But not even close to top of the pizza list. But not bad
Openings and First Reports: Artichoke
Wow Calmdahn...have you ever run a restaurant? It's most hectic, especially during the first few days of being open..And how do you know someone didn't call up and order the artichoke/spinach pies for pick up? Anyhow, like most restaurants/pizzeria/new businesses ...it takes a little time to iron out the kinks, and before you know it, it will run like a well- oiled machine. Isnt this a forum on food? Next you will be commenting on the looks of the employees...
And Di Fara is just as oily, charry, and uneven...thats what makes it oh so good!!
I really enjoyed my sicilian slice, the cheese was top shelf, and the basil tasted freshly picked, and the crispy, oil rich crust was tantalizing...And the spinach artichoke sample was unique too...very rich and tasty...
I give you a 9!!
Openings and First Reports: Artichoke
>>>WAY too much oil/grease and a really uneven crust
Have you been to Di Fara?
Openings and First Reports: Artichoke
Went last night at around 7PM. Found it to be wildly overrated. Definitely NOT DiFara level. I had a plain sicilian slice, and while the ingredients were high quality and the balance of cheese/sauce/crust was ok, it was far from a great slice of pizza. WAY too much oil/grease and a really uneven crust, some parts rock hard and burnt (not charred), some soggy and falling apart. I'd give it a 7/10 at best at this point.
Also, regarding service and first impressions of the kitchen, these boys need to get organized! They're not able to efficiently handle the ten or so people who were in the restaurant while i was there. Too many cooks in the kitchen, everybody bumping into one another, no clear division of responsibility. They were making fresh artichoke/spinach pies when nobody in the restaurant was ordering from the one that was already there, and people were scrambling for plain sicilians. Granted, that's their signature, but why make more if nobody is ordering them?
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Fugu?