L.A. Pizza Maven’s Profile
Recent Comments
Naples Comes to Seattle
Oh man, I knew I would be missing a great time...Just couldnt work it out but for all pizza lovers, its a must...Will this event help put the Great Northwest on the pizza map? Hope so.
Antica Pizzeria: A Culinary Oasis in a Pizza Desert
@WikiAdam ...Hope I can make it there myself...there will be discussions, demonstrations and ,undoubdtedly ,great Neapolitan pizza made by some very beautiful and passionate people.
@canerosso...Glad to hear Dallas is becoming a serious pizza city..speaking of NY style, how's the Grimaldi's in the area? The branch in Vegas is awesome!
A Mini San Francisco Pizza Jaunt: Does Alan Richman Know His Bay Area Pizza?
Ah, pizza provocateurs are out in number today thanks to Mr Levine's recent update. To jpancake, I have to say that you are either much too harsh in your condemnations or you are the unluckiest diner in Baghdad by the Bay. Having lived in SF for most of the 80s, I know what it is to be deprived of a decent slice. I remember a roommate, many years ago, being enanamored of the pizza at a local Sf multi-branch pizzeria named Cybelle's. Though I usually shared when he would bring home a pie, it was with the knowledge that, high as we were, it would still barely suffice. And it always had a very peculiar taste and smell of dishwater. The pizza scene today is greatly improved compared to back in the Reagan era. My own experience at Delfina's on California St (described in detail on Slice) left me rather surprised at the quality. It was not worth waiting an hour for, nor should it have been ranked as highly as it was by Mr Richman,but it was quite tasty. I hope to visit Gialina this week...I had an excellent pizza experience at Gioia's in Berkeley,too. As for Mr Grubjunkie, I think you've gone beyond the pale of the truth when you claim that in" the realm of high end pies,the stuff in SF is just as good as the most lauded NY shops." That is as close to serious criticism as the happily departed Bush regime's rejection of global warming's reality. My remaining question,however, is for Mr Levine. Where exactly do these joints rate on a scale of the country's 25 best? We await your remarks anxiously.
A well deserved tribute...Reminds me of a couple of great, old school, neighborhood pizzerias I grew up with in the Bronx, Paradise Pizza on the Grand Concourse and Burnside Pizza. The crusts were, likewise, the key to the pizza's delectability. I'm sure they used what is referred to as "pizza cheese," those small, curly cheese pieces that virtually every NY pizzeria once used. (Hm, I wonder where they all got the same cheese, and why?) And the sauce may even have been a slightly spiced, canned product, but the crust always crunched when you folded it, and the first bite always led into a perfectly chewy foundation topped by a perfect balance of cheese and sauce. I know other long time NYers will attest to this memory not merely being the result of the rose colored haze of decades past. To Sal, Carmine and all the other NY pizzaioli who,day after day, took pride in the pizza they made. Thank God there are still a few individuals out there with the same unwavering commitment.