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Snapshots from Amsterdam: The Best Street Food
Too bad that IMHO the best herring stand in Amsterdam, Van Altena, is no longer in business. I had an epiphanic experience there several years ago when I tasted their pickled herring in cream sauce for the first time. It was the best, and remains the best I have ever eaten. The stand was located outside the Rijks Museum, on Museum property. When the museum upgraded its face and property, the stand was enclosed inside a wire fence, and had to shut down while alterations were made. Afterward, Van Altena and the Museum couldn't agree on a rent figure, so much to my dismay and regret, Van Altena retired.
The Making of Michael White's White Label Hamburger at Ai Fiori
The slide show is soooooooo slowwwwwwwwww it takes away from the presentation.
Daily Slice: Danielle's Wood Fired Pizza, Valley Village, California
Their crust is just awful
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pizzafreak answered "Yes" to Are you a pizza purist?
Poll posted by Adam Kuban, October 25, 2010 at 9:55 AM
pizzafreak answered "Patsy's (East Harlem)" to What's Your Slice of Pizza in New York?
Poll posted by Carey Jones, December 4, 2009 at 12:30 PM
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What is the worst pizza you have ever eaten?
After falling for the hype, and waiting 45 minutes for a table, I had the white pie that passes for pizza at Casa Bianca, in Eagle Rock, CA. This is the worst piece of crap yet. It is cardboard with cheese. Much to my amazement, Jonathan Gold swears by it. Can't believe it, but it's true. He really missed on this one.
Snapshots from Amsterdam: The Best Street Food
Too bad that IMHO the best herring stand in Amsterdam, Van Altena, is no longer in business. I had an epiphanic experience there several years ago when I tasted their pickled herring in cream sauce for the first time. It was the best, and remains the best I have ever eaten. The stand was located outside the Rijks Museum, on Museum property. When the museum upgraded its face and property, the stand was enclosed inside a wire fence, and had to shut down while alterations were made. Afterward, Van Altena and the Museum couldn't agree on a rent figure, so much to my dismay and regret, Van Altena retired.
The Making of Michael White's White Label Hamburger at Ai Fiori
The slide show is soooooooo slowwwwwwwwww it takes away from the presentation.
Daily Slice: Danielle's Wood Fired Pizza, Valley Village, California
Their crust is just awful
Daily Slice: Squash Blossoms and Burrata from Pizzeria Mozza, Los Angeles
The comment by SinoSoul is typical of those LA'ers who hate P. Mozza, and there are a lot of them, whether they have eaten there or not. The true testament to P. Mozza are the crowds that are there every day, with little slack time. I love their Fennel Sausage pie and rank it one of the best pies in the USA. I'm grateful that P. Mozza and Antica are in LA. Without them, we would have nothing more than what NY'ers regard as average pizza joints. The environmental laws here have a lot to do with this condition. You can't get a waiver to use a wood burning oven, it has to be grandfathered, and there are not many of those in this city.
How Do You Prepare Your Tomatoes for Pizza?
I do it the old fashion way, by hand. I put the peeled tomatoes from the can in a large strainer, throw away the water, open each tomato and "tsip" out the seeds, then put them back in the can, together with other can's tomatoes, and use an electric power stick to pulverize the pulp. That's it.
Reheat: Jeffrey Steingarten's Epic 3 a.m. Di Fara Denunciation
I agree. I have never been to DiFara's, but the hype seems way out of line with comments that have been posted on Slice. Here in LA, it seems that most of the 'hounds are more taken with toppings than the crust underneath. With 2 exceptions, the quality of the crusts here is, IMO,at best, average to mediocre. Yet pizza posters wax poetic about slice joints
here because of the toppings. There is a reason why PB is renowned, and it's not because of his toppings.
Where Do You Get Your Favorite Pizza?
Best crust ever at Pizzeria Bianco. Best fennel sausasge pie at Mozza.
This Week's Pizza Poll: What's the Farthest You've Traveled for Pizza?
LA to Naples, IT. This was in connection with another event in Austria. If I had not gone to Austria, I would not have gone to Naples first.
NYC: La Pizza Fresca (or, 'How the VPN Is Like THX Sound')
GOOD REVIEW. You are, IMHO, what a reviewer should be, and a great addition to the Slice staff. And kudos to you Adam, for putting Nick on the staff.
Playboy's Top 10 Pizzerias in the U.S.
Re: urbanstomach - FYI, Batali has very very little to do with PM. this is a Nancy Silverton operation all the way.
Poll: Are You a Fan of White Pies?
By your definition of a white pie my answer is no. However, Pizzeria Mozza's fennel sausage pie is a white pie - no red sauce - and I think it is their best pie.
L.A. Pizza Maven Top 8 Pizzas
Different strokes. I also had a Margherita with fennel sausage at Mozza. I thought that their regular fennel sausage pie without tomato sauce tasted better. I concur in your choices at Pizzeria Bianco. I was blown away there.
Open Thread: Home for the Holidays — Your Sentimental Favorite Pizzeria
In 1946 I left Brooklyn for that booming city, Greencastle, IN - in those days it was Ind -, home of DePauw University. Did you ever try to get a pizza in a mid Midwest town of 2,500 souls in 1946? When I came home for the Xmas holidays, the first thing I did after checking in at my parents house was to beg my father for the car, head west into Bensonhurst, and stop at my favorite pizzeria whose name I have long forgotten, and order a regular pie, which was a Margherita without basil, and consume all 8 slices in nothing flat. Then, that was my piece of heaven.
In Which I Finally Get My Ass to Pizzeria Bianco, Have Amazing Pizza, and Finally Write About It
(continued) Margherita I have ever tasted!!! I'm in the Phoenix area for Dec, and I will be sure to go back again. Really worthwhile, and as good as the hype.
In Which I Finally Get My Ass to Pizzeria Bianco, Have Amazing Pizza, and Finally Write About It
I was there on Thurs, Dec 3. I met my son there at 3:30 and we were the 1st in line.It was an awesome experience for me also. We first ordered the Rosa and the Wiseguy. The Rosa came out as an oval, not round. When I gave it the tip test, it stood upright, and when I held it parallel to the ground, there was no droop. I could not believe my first bite, This was the most awesome crust I had ever tasted. Lots of crunch, and a perfect compliment to the toppings. I thought the Wiseguy was just OK, however I was comparing it to Mozza's fennel sausage, which I think is the best ever. Next I ordered a Margherita with garlic. This had Mozza's Margherita beat a mile. This was the BEST
Pizza Madness 2009: Los Angeles — Pizzeria Mozza and Antica Pizzeria
Good review. As far as I am concerned, these 2 pizzerias are the only 2 in LA worth going to, and Antica is a looong drive for me. I don't go to any slice place here. One of the chowhounders here put it rather well when he said that Vito's which is one of the rave slice places here, would be just another decent slice place in NYC. I go to Mozza regularly, sit at the pizza bar, and love to watch the brigade assemble the pies, put them in the oven, and then watch the pizzaola do her thing. I may be wrong about this, but before the Osteria opened, Nancy Silverton was the pizzaola, and I think the pies were better then than they are now. If you want some company when you go to Phoenix, let me know. I fly in and join you. I'm looking forward to eating PB's pies, and if you want to do a Phoenix run similar to your West Coast adventures, I'm game for that also.
Portland, Oregon: Ken's Artisan Pizza
@L.A. Pizza Maven
I live in Studio City. donbirra@pacbell.net
Portland, Oregon: Ken's Artisan Pizza
@L.A. Pizza Maven
Want company?
Chowhounder Has 'Best Pizza Ever!' at Co. Company
and their current special pizza, which they call a "charcuterie pizza": sauerkraut, bechamel, three kinds of cheeses, three kinds of German sausage, and dijon mustard.
This is pizza? Sorry man, this is toppings put on a pizza crust masquerading as pizza.
Una Pizza Napoletana to Reopen in San Francisco
They needed him badly in LA, but none of the real Pizziolos will ever open shop in LA because of the environmental laws. Too bad. LA is the 2nd most populous city in the US. You would think they would have at least ONE really great pizzeria on the Westside. but all we have is Vito's ( real tongue in cheek) I do not consider Mozza a pizzeria like UPN was in NYC
An Epic Quest For Pizza Immortality: Eating Nothing But Sausage Pizza for a Month
He should really reconsider. I think he is in for serious health problems after a couple of weeks, since all he will be eating is starchy carbs and protein. much like the guy who did McDonalds for a month.
The Manhattan Motorino: Is It as Good as the Brooklyn Location?
@sloppy - I was at Mozza on opening day, sat at the pizza bar, and Nancy was the pizzaola. She shone a laser into the oven and showed me the reading of 700 on the deck. They try and keep their oven at that temp.
10 Perfect Pizzas
I totally agree with LA Pizza maven. I went to Caioti while Ladoux was alive, and was the pizziolo that day. Ordered a Margherita and reported on the Chowhound board my disappointment. I was really blasted for my review, the best comment being that I was a chauvinistic New Yorker, and Caioti was about toppings, not crust.
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pizzafreak answered "Yes" to Are you a pizza purist?
Poll posted by Adam Kuban, October 25, 2010 at 9:55 AM
pizzafreak answered "Patsy's (East Harlem)" to What's Your Slice of Pizza in New York?
Poll posted by Carey Jones, December 4, 2009 at 12:30 PM
After falling for the hype, and waiting 45 minutes for a table, I had the white pie that passes for pizza at Casa Bianca, in Eagle Rock, CA. This is the worst piece of crap yet. It is cardboard with cheese. Much to my amazement, Jonathan Gold swears by it. Can't believe it, but it's true. He really missed on this one.