yeah, Bluebird Pizza, here's another NYer who wont eat your pizza...sorry, Nix to the screen!
Kenji, great work...there are obviously many recent additions to the Bay Area slice scene since i was visiting regularly...my only "beef" is your geographical terminology(understandable since youre still a relative "newbie) as one commenter mentioned, unless you're referring strictly to SF city limits, it's called the Bay Area....also, Tony Gemignani's killer pizzerias, TPN and the others are in NORTH BEACH, not lower Telegraph Hill nor "close to downtown." Keep up the good work in the "Slice" tradition!
Sorry Kenji, but that is both a testament to your intrepid character and the total worthlessness of St Louis "pizza." you get points for trying to defend the indefensible but that is a losing game! you shouldve saved one slice as a test and seen how long it would remain edible(at least, edible to you). The square cut makes it even more reprehensible...it just looks like something that only drunken college students or the hungry homeless would ingest! if im ever in St Louis, i'll eat ribs and leave the pizza to the locals...ugh!
maggiesara, love that comment!
by the way, @rosewood, you and Adam Kuban have made me change my opinion of Kansas...way to go! As for you, ZoetMB, you know your shit...i mean egg creams! God bless ya both!
yeah, i keep readings these comments from really narrow monded people.."i think an egg cream sounds disgusting!" Stuff it, you fool...God what id give for a good egg cream!
2ndtimearound, now thats what i like to hear! wonder where your Grandma's candy store was? really, NYers who never heard of egg creams, or heard of them and thought they were made with eggs and cream need to have their birth certificates changed! seltzer from the siphon! U-Bet and wow, what great info about no corn syrup during passover!
Oh yeah, the local candy store on 176st in Da Bronx(Sam's) made great egg creams...i probably had a half dozen a week, usually on the way home from elementary school! memories!!!!!!!!!!!
Great work, Lance...damn, i need to do some traveling!
JPET, theres nothing remotely similar about Mozza and CPK! Mozza is great pizza, an artisanal style, and CPK sucks big time! crust, toppings and by any other measure there isnt even a discussion....and what places are like DiFara? from what i hear, DiFara isnt even what it was a few years ago..but more to the point: what places like DiFara?
Hey Kelly B, yeah, im down with Sotto...Settebello maybe a close 2nd...i dont remember the name but i heard a top NYC pizzaiolo is comin to LA! yippee...more good pizza!
Im with mgnnn on this one...maybe nit-picking but no one who knows pizza styles would really call Mozza's pizza Neapolitan...i am a huge fan of Mozza pizza but Neapolitan, it aint...otherwise excellent review of LA food scene.
JPET, not sure how much pizza youve eaten, but making a negative comment about Mozza like that(comparing it to CPK) clarifies your total lack of credibility on the subject! i can only imagine what you consider the "solid, non fufu pizza" joints. sheesh!
Ive gotten messages on "Talk" and had no way to get back to the person...i missed out on a possible biz venture and a social meet...no emails, no way to contact the person...that sucks and hopefully your "fix" will address this!
hey Quiz Princess, i dont do twitter but get me an email to contact you...would love to do Grimaldi's with a fellow pizza lover!
Yes indeed! IMHO Grimaldi's in El Segundo(of all places, and in a Business park)immediately vaults to the Best NY style pizza in the LA area and as far as i know, in all of California! Its a big space, a lot of dark wood and it was packed at lunch but a friend and I nabbed 2 seats at the bar...filled with people obviously on lunch break...and i guarantee that 80% had no clue that the pizza they were eating was so good! Some of the crusts i saw looked a bit too blonde and i was rather apprehensive of what they would set in front of me but it was no disappointment...nicely charred, chewy,thin crust...tasty sauce(not overdosed with oregano nor too sugary, tasty mozz and tasty chunks of sausage...interestingly, when i reviewed the Vegas branch for Slice way back when, i had a chance to chat with the mgr who told me their meats came from a small purveyor in Chicago...the menu reads Carmelina but Hormel too...probably fucking pigs at Hormel bought it out...anyway, cant wait to go back...on a more realistic note, my friend went back at lunch 2 days ago and said the joint wasnt nearly as crowded..could be the attraction is already wearing off for these garbage pizza eaters! too bad i cant post a foto here...
Hopin to get up there in April...great lookin pies!
very interesting developments here in LA...will add fotos after tomorrow's pizza excursion!
Im with Northwest Ryan on this one...metaphorically "fuming!" well, such a provocative and ignorant claim may create a buzz, which may sell a half dozen copies of the NYT, which may save it from bankruptcy, so it's ok.
Good work, Lance! you really can take em for the team...pretty ballsy guy to take on the best...luv to see that action! ha,ha
oops! in my "ranteous" i, unforgivably, misspelled FUCK YOU, to Fleischman and his ego driven ilk!
Chuck Koton shared a link via Noah Arenstein.
2 minutes ago
Glad to feel the HATE! im so sick of these corporate restaurateurs...i had a couple of Umamis when it was one joint..burgers were ok, though the 1/2 oz of ketchup was beyond annoying, fries were pretty good...but, of course, somehow they got uber-successful, opened a few more locations and next whats his name announces theyre gonna open hundreds more...fuck him! and he might be involved in the pizzeria, 800 degrees which is the most bullshit "concept" ive ever heard of...make your own pies..for a minute i thought it meant knead your own dough, etc...but NOOOOOOOOOOO! you assembly line it..tell one guy you want sausage, tell the next guy which cheese, etc...are you fuckin kidding me! any time i order a pie, i order what toppings i WANT! do i feel compelled to order the "guido?" or the "Napoli," or the whatever? no, i order what i want...this schmuck also envisions hundreds of locations...FUVCK YOU...Paulie Gee, get on out here!
Umami Burger in NYC Misses the Point | A Hamburger Today
[Photographs: Robyn Lee] Umami Burger 432 6th Ave., New York, NY 10011 (map); 212-677-8626; umami.com Cooking method: CVAP oven and finished on a griddle Short Order: The Original is not worth the hype; try the Manly Burger instead Want...
Yes indeed! Happy Slice Day! Adam, thanks for having brought me aboard way back when! I had a blast tasting, shooting and offering deep insights into the pizzas that came across my palate, like" that's a fuckin' great pie!" Willie the Shake aint got nuthin on me! keep that dough cookin'!
@beerweezil, not sure which group owns the Vegas Grimaldi's but on 2 visits(havent been back in 2 years) I had great pies!
Yeah Lance, great interview...agree w/ Tim Nguyen, the line about no bathroom is memorable and no doubt, painfully true...im killing myself for not having been to Emilia's yet...the one time i went by it was a day he was closed. Oy vey!