Serious Eats - seriouseats.com

nothing like Mirai, best sushi and scene over all. sit at the bar up-stairs. Must try is the spicy octopus tuna roll and the king crab.

I would like to thanks Adam for coming by following his curiosity; it's been 4 years of waiting for him.
As for the comments regarding the cones. We know that there are people who will always "resist" trying anything new in the name of tradition and purity; we know that some eat food only out of plates; the cones will initially not appeal for those.

Now, I don’t I see too many people protesting against Tuna salad in a pita, (this is far from being a traditional Middle Eastern dish), why? Because it taste good and it is convenient. So does with the cones. We are not here to eliminate or call “war” on the thin crust NYC pizza, we developed this product as an additional tasty and convenient method to carry the food YOU like on he go.

This is not about shoving bad food down someone stomach, the cone should be judged as a new vessel that will compliment any type of food, this is not about just pizza. Like Cosi and the flat bread, Chipotle and the tortilla and the deli with Panini, this is only about delivering your choice of food in a drip and mess free method.

The quality of what inside the cone is subjected to the standard of the vendor you order from, like with bagel, wraps or Panini it is about the product in (or between) the breads. Cone is bread.

I have no doubt that in 2 years from now the cones will be one of your choices at the deli or you favorite eatery and you will be able to order your eggs and ham in a wrap, Panini, bagel, pita, hero or a CONE.

And no, there is no ammonia in the crust, the dough is made from the same ingredients your pizza is made of. I'm a chef not a food scientist I've been working on this for the last 5 years to ensure the quality of this product.
The cones bake to perfection in any type oven (and are served out of one). What makes them special is that they COULD be warmed in a micro without losing their crispiness due to the method they were baked at the bakery.

I hope this will ease your mind regarding Adams nose and his general health following his cone tasting.

Dear slices
the pizza in a cone concept was first developed, trademarked, registered in the US by Nir Adar. The concept is over 4 years old and you could see the results on www.crispycones.com as well as on conopizza.com and pizzacono.com
the cones will be coming to your area soon enough, no need to go to Korea.