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Delancey: Seattle's Great Pizza Hope
"I've learned that great pizza in Seattle is about as hard to come by as bad pizza in New York." I almost stopped reading at this point....their is ALOT of bad pizza in New York....ALOT. For every DiFara, Luzzo's, Patsy's, etc... their are 20 bad places. I think Seattle might be one of the better pizza places in the country, maybe top 3 with Delancey, Pucinella, Picolino, Serious Pie, A bunch of Via Tribunali, and Tutta Bella. I think maybe the strongest pizza city on the west coast....including overrated San Francisco.
Tony's Pizza Napoletana: Pizza Paradise in SF
Am I the only one that thinks that pizza doesn't look very neapolitan...speaking only about the crust anyway. It looks like a crispy NY pie, made to the size of a neapolitan pie, with toppings in the Naples style.
The United States of Pizza: Alabama
Paulie Gee did you ever visit Settebello in Vegas? I remember you said you were gonna try to get over there...
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Recent Comments | Response to Comments
Gran Gusto in Cambridge, Mass.: As Neapolitan As It Gets
It seems that they just attach the word "Neapolitan" to any 12 inch pizza anymore.
Delancey: Seattle's Great Pizza Hope
"I've learned that great pizza in Seattle is about as hard to come by as bad pizza in New York." I almost stopped reading at this point....their is ALOT of bad pizza in New York....ALOT. For every DiFara, Luzzo's, Patsy's, etc... their are 20 bad places. I think Seattle might be one of the better pizza places in the country, maybe top 3 with Delancey, Pucinella, Picolino, Serious Pie, A bunch of Via Tribunali, and Tutta Bella. I think maybe the strongest pizza city on the west coast....including overrated San Francisco.
Tony's Pizza Napoletana: Pizza Paradise in SF
Am I the only one that thinks that pizza doesn't look very neapolitan...speaking only about the crust anyway. It looks like a crispy NY pie, made to the size of a neapolitan pie, with toppings in the Naples style.
The United States of Pizza: Alabama
Paulie Gee did you ever visit Settebello in Vegas? I remember you said you were gonna try to get over there...
Ed Levine Went to Gialina Pizzeria, and All Slice Got Was a Lousy Google Alert
I had a margherita at Delfina a few weeks back, and I also didn't enjoy it too much, in fact both pizza's I had in SF (Delfina and Flour+Water) were subpar. I did however recreate Delfina's Panna pizza recently and it was solid. Next time I go I'll order that one.
Reactions to the 'GQ' Top 25 Pizza List
Just got back from SF, and had Pizzeria Delfina. It was pretty awful, I don't know how it could possibly make this list. There are plenty others more deserving and this one is at number 3!
Dear Slice: Two More Frank Pepe's
Not "Neapolitan Pizza", never was. Curious how the "neapolitan" became "neopolitan" or is it 2 different things?
Brooklyn Grimaldi's vs. Texas Grimaldi's
We have one of these Grimaldi's in Las Vegas, they do char their pizza. They are alittle inconsistant, but overall its by far the best NY style pizza in Vegas, and it is comparable to the top NY pizzas anywhere. I've heard people say they liked it better than the one in Brooklyn. Go figure. Easily the 2nd best overall pizza in Vegas outside of "Settebello" which is one of the premier Neapolitan style places in the US.
Brooklyn Grimaldi's vs. Texas Grimaldi's
We have one of these Grimaldi's in Las Vegas, they do char their pizza. They are alittle inconsistant, but overall its by far the best NY style pizza in Vegas, and it is comparable to the top NY pizzas anywhere. I've heard people say they liked it better than the one in Brooklyn. Go figure. Easily the 2nd best overall pizza in Vegas outside of "Settebello" which is one of the premier Neapolitan style places in the US.
Gran Gusto in Cambridge, Mass.: As Neapolitan As It Gets
Based on this review I went last night. My expectations were high. As a New Yorker trapped in pizza-deprived Massachusetts, I'm always on the lookout for something good.
We ordered the Salsiccia e Friarelli (described above) and the Diavola (buffalo mozzarella, salami, red sauce). I enjoyed the Friarelli - we didn't get as much broccoli rabe as you did. It was very well balanced and the crust was perfect. But the Diavola was so much better. There was a surprisingly small amount of tomato sauce, but it was a wonderful, subtle and intense sauce that opened up like a fine wine after a couple of slices. There was a thick, sweet flavor of basil and plenty of excellent olive oil. The mozzarella was moist and nicely melted. The cornicione had an audible crunch at first bite, but the whole of the crust was chewy and moist.
Thank you for an excellent recommendation!
Delancey: Seattle's Great Pizza Hope
Sorry to burst your bubble cervantes008,but I don't think you have eaten any good NJ/NYC Neapolitan.Bubbles like that are admired and desired IMO.
Gran Gusto in Cambridge, Mass.: As Neapolitan As It Gets
Kenji, as an admirer of your work here and at GoodEater, I'd be pleased to break cornicione with you. I've been to Gran Gusto once before and left on the fence, so I'm down for a second round. I found your email address over at GoodEater, I'll hit you up shortly.
Delancey: Seattle's Great Pizza Hope
Not to be negative, but why are there pizza bubbles on their pies? They are burnt bubbles so that just tells me that they only check on the pizza once before taking it out. Even Domino's pops their bubbles. We don't have that in NJ/NYC Neapolitan pies.
Gran Gusto in Cambridge, Mass.: As Neapolitan As It Gets
@Carey
That Broccoli rabe does look better. I think Gran Gusto just made my dinner plans for when I head up to boston on monday night.
Any Boston area pizza-eaters care to join?
Gran Gusto in Cambridge, Mass.: As Neapolitan As It Gets
I live a stone's throw from Gran Gusto and have dined there on a number of occasions. Initially, I loved their pizza. As I sampled more NYC Neapolitan-style pies (UPN, Motorino, Co.) however, I discovered that it was simply mediocre. Like others have commented, I too believe the mozzarella could be more melted, the sauce could be drizzled with more olive oil and, most importantly, the cornicione could have a lot more puff and char to it. Good pizza for the Boston area? Yes. Good compared to anything in the tri-state region? Probably not.
P.S.: If you do dine at Gran Gusto, be sure to order the grilled baby octopus and calamari appetizer. It's to die for.
Tony's Pizza Napoletana: Pizza Paradise in SF
@paulie There's a hood a few feet above the oven that doesn't show in the pictures. Hey, now that I'm looking more closely at the pics, I recognize the other dude making pizza with Tony. He's done stints at Pizzaiolo, Marzano, and Gioia, too, I think.
Tony's Pizza Napoletana: Pizza Paradise in SF
What I want to know is where's the friggin' exhaust on that oven pictured? Perhaps that one's not in action yet. Got any pictures of the others Maven?
Ciao,
Paulie Gee
Tony's Pizza Napoletana: Pizza Paradise in SF
@shakaZOLO
I didnt think I claimed his Margherita pie was necesarily better than any of the other pizza palaces you mentioned...Ive only eaten at Delfina, Gialina and A16 in the City and I do think it was better than all the others except A16..Delfina was definitely delicious and I have no real criticism except that I think they need a wood burning oven..From what Ive read about the others, Im sure they all produce excelllent pies with excellent ingredients..My point was, adding Tony G's pizza to the mix ,SF, and the Bay Area in general, is a great pizza destination. The service for my experience there also was attentive and friendly but I dont doubt all these factors can vary...As I said, this was just one experience. Have you tried much of the rest of his menu?
Tony's Pizza Napoletana: Pizza Paradise in SF
I enjoyed reading your review. Unfortunately, I have to disagree about your praise for Tony's. In fact, I wrote a review a couple of weeks ago myself:
http://epicureanzealot.com/2009/07/02/tony-the-pizza-champ/
To sum it up, while the pizza was quite good, I don't think it is overwhelmingly superior to Neapolitan pies you can have at Pizzaiolo, Flour & Water, Picco, Ideale, Delfina, etc. They all hold their own in my opinion (and I've eaten a lot of Neapolitan pizza). But what makes those restaurants superior is EVERYTHING else about them. Atmosphere, service and, most importantly, the other food on their menus. These restaurants serve real innovative cuisine in addition to the pizza. I understand that Tony's is primarily about pizza. So, my suggestion for Tony would be to take the other stuff off his menu and stick to the pizzas or get someone who knows how to cook other food.
Brooklyn Grimaldi's vs. Texas Grimaldi's
Hobsy: Good point!
Brooklyn Grimaldi's vs. Texas Grimaldi's
Long after this post I have to say that I love my pizza charred and I'm a native Texan that still lives in Texas. Target markets are important to please in order for a business to succeed, but let's not categorize the tastes of the entire state's population.
Tony's Pizza Napoletana: Pizza Paradise in SF
I thought I recognized that guy from somewhere. Great write up. If I ever make it to SF I'll have to make sure to check this place out. Talk about ambitious!
Like seriouspizza mentions above, that looks nothing like the tomato pies they make at DeLorenzo's (at least not at the Hudson street location). They have more of a crackery Lucali type of crust with a Totonno's sauce/cheese thing going on on top of it.
Tony's Pizza Napoletana: Pizza Paradise in SF
That is a monumental task he's taken on,and one that given his high profile,will be all the more difficult to maintain.Just my opinion, but,the DeLorenzo's Pie does not reflect the original nor does the (San Felice) Neapolitan.Pizzeria Del Presidente in Naples (apparently Tony's friend ) also uses San Felice flour and it comes out nothing like as grey as this.This one looks more like an All Trumps pizza from a wood fired oven.
Good luck to him,though I doubt he needs it.
Tony's Pizza Napoletana: Pizza Paradise in SF
@othafa9...I would say that it resembles some of the NY Neapolitan pizzas more than the strictly VPN- style...Actually, from a visual standpoint,it looks like pictures of a Mangieri pie Ive seen..Bottom line, I dont care how close to "true" neapolitan a pie is, if it's delish, its pedigree is irrelevant. The crust was definitely not solely crispy. The chewability factor was equally prominent.Wait a minute, I can be in SF in an hour...adios
The United States of Pizza: Alabama
I can't believe it...it looks like you guys totally FORGOT Tomatino's Pizza & Bake Shop....this really IS the best pizza you'll find in Montgomery...Forget Tony's--it used to be good in the 80s, but has been shit since i've been alive enough to know good food....granted I work on the bake line at tomatino's, so maybe i'm a little biased...but i've at least got some good stories...
The United States of Pizza: Alabama
Jenn, What a great Idea for a series. I'd be glad to show the hot spots in Virginia! I'm blogging pizza from Richmond and beyond.
Http://pizzaliciousblog.blogspot.com
The United States of Pizza: Alabama
When I was in Montgomery Tomatino's Pizza was the best I found. Nice and hadmade to order. Gool Calzones also. I liked Tortuga's in Birmingham for their deep dish (Gino's is Chicago was way better though).
The United States of Pizza: Alabama
Bettola's & Davenport's pizza in B'ham are awesome!
The United States of Pizza: Alabama
It's been 14 years but I remember Corsino's in Montgomery to be the best pizza in the city. Much better to take out than eat in the restaurant, which had the ambiance of someone's basement in serious need of remodeling.
The United States of Pizza: Alabama
No politics here on Slice, but does DC have slopeside lodging? Again I'm only talking about skiing. And let's throw in the grand Tetons.
Ciao,
Paulie Gee
The United States of Pizza: Alabama
Two words, Paulie Gee:
Dick.
Cheney.
The United States of Pizza: Alabama
1. I had no idea they had pizza in Alabama.
2. Great idea for a series! An impressive undertaking!
The United States of Pizza: Alabama
@lo82070 I didn't mention the town, just one kick ass ski hill. Nice lD, BTW.
Ciao,
Paulie Gee
The United States of Pizza: Alabama
lol GPS- getting pointy stick? ;-) I know where the art museum is in Bham and one of the hospitals but thats about it lol I've gotta google maps now!
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It seems that they just attach the word "Neapolitan" to any 12 inch pizza anymore.