Serious Eats - seriouseats.com

Having grown up in New England eating Greek pizza, I take issue with your classifying it as a thick-crust style. Indeed, even the blurb you link to describes it as having a "thin crust with a firm, but not crackerlike, bottom".

Ah, but that is the beauty of Unicode! You can stylize the glyphs in your font however you like and each character is still universally translatable. A big, bold letter P in one font and a thin, scripty letter P in another font are both mapped to the same Unicode codepoint.

So, with Unicode 6.0, you can put whatever toppings you like on the "slice of pizza" glyph in your font, and it can still be universally interpreted as such!

Oddly, the Unicode Consortium does specify it as a "slice of pizza" though, as opposed to having a more general "pizza" character. Apparently, as my friend Scott said, if you want a whole pie, you'll have to wait until Unicode 7.0 ☺

Having been raised on Cape Cod (and publishing a Cape Cod pizza zine in high school), I am immediately skeptical of any pizzeria with "Cape Cod" in its name that isn't actually located on Cape Cod.

It's a matter of practicality for me. Especially with wetter Neapolitan-style pies, trying to hold the slice up enough to show the bottom, aim the camera, and stay still because it's dark and a long exposure is necessary... it's just way easier to flip it over and use your elbows and forearms as a tripod. If for some reason it was more effective to take photos with my middle finger pointed, I'd do that too.

If anything, I think not eating the cornicione (as in that photo) is what's most offensive.

I've had the pizza (http://www.flickr.com/photos/nicksherman/2404016722/) and it definitely is a hefty slice. I'd say it lands squarely in the middle of what I expected: edible and filling, but nothing to write home about. The vibe inside is definitely one of a latin lunch counter; mostly Spanish being spoken, everyone was nice and seemed to know each other, etc.

The last time I was in was April 2008 (before the sign was repainted) so it might have changed, but I kinda doubt it.

I also made the trip to Coney Island tonight (Frank said I just missed you, Adam). It looks pretty much the same as it did before the fire, except it no longer has the awesome black and white checkered floor. The pies took a while to come, but I'm guessing it's because they were relatively busy. A lot of the people there were saying they learned about the opening on Slice, which is good to hear. The pizza was just as good as I remember it being – all served with the same Brooklynite charm (I got hounded for being a Red Sox fan :)

I took a few photos too: http://www.flickr.com/search/?w=31623674%40N00&q=Totonno+re-opening

Luzzo's is worth checking out if you're in the mood to sit down and eat; coal oven and fresh buffalo mozz. http://www.flickr.com/photos/nicksherman/3359494793/

Paulie, thanks for the correction, but I believe biannual works as well... http://www.google.com/search?q=define:biannual

Paulie, thanks for the seafood suggestion, but I'm vegetarian! :O
Chacho's is one of my favorite spots in the Boston area. I spend a lot of time in NY as well, so I get a good variety between that and Boston.

Sean, it's great to see other people doing the same kind of month-long pizza thing. The videos are a great idea too... there's been so many times that I've had an in-depth conversation about the pizza while I'm eating it, but then don't have the time to do a formal write up. Keep it up!

Figs in Boston has non-square boxes (I did a review on Pizza Rules!). Also, Slice on the Upper East Side (not to be confused with this blog) has some really long boxes.