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Dear Slice: 'Barring Di Fara, Where Should I Go for Pizza on My NYC Visit?'
btw - just re-read my post. might have come off more critical than i thought - no flame intended (but this pun? for sure!). sorry bro.
anyhow - i thought i'd branch out from his list to give him more options.
Dear Slice: 'Barring Di Fara, Where Should I Go for Pizza on My NYC Visit?'
i've always had the exact opposite sentiment with adam's luzzo-motorino comparison - even did a same-afternoon comparison on my birthday, and the general consensus definitely prefered luzzo overall. i can't exactly pinpoint why i do; i like its thinner crust style better.
as for the new york coal-oven - lombardi's? really? i'd happily take the original patsy's or possibly even one of the chain locations of patsy's or angelo's over it. I'd take grimaldi's over it, even if their inconsistent pies and tourist trap line get worse every year. i guess it works as a good tourist location due to its proximity to the brooklyn bridge. I'd take nick's and totonno's UES locations over it. ever since i first went to lombardi's in '02, i've always been underwhelmed by its hype--although i've always appreciated its history.
artichoke basille's may be overrated, but i believe their proximity to union square helps those that want to see what di fara's is like. "wha?!", you say? well, my fave di fara offering is his square slice, and i think the basille boys' square slice at least gives a hint to the uninitiated what dom's work may taste like without having to make a three hour minimum trip. it's not the same, but the cost/benefit ratio can be helpful to a tourist with a tight schedule. just don't bother with the artichoke slice.
Openings: Paulie Gee's, Greenpoint, Brooklyn
congrats paulie G! i'll be sure to hit it up. can i bring my camera?
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Recent Comments | Response to Comments
How to Teach Your Kids About Good Pizza
good pizza generally is good because most people would recognize it to be good. I don't think groupthink has anything to do with that notion; every time i take NYC visitors (including one from Korea, a wasteland for pizza!) to Grimaldi's, they all go wild. a friend of mine found papa john's to be the paragon of pizza until i introduced her to the broad swath of NYC pizza excellence.
counterpoint - groupthink may come about with trends and followings for specific types of good pizza. it's only natural. what's wrong with that? why else would a cult following be a cult following? they keep the good places in business. :-)
Dear Slice: 'Barring Di Fara, Where Should I Go for Pizza on My NYC Visit?'
btw - just re-read my post. might have come off more critical than i thought - no flame intended (but this pun? for sure!). sorry bro.
anyhow - i thought i'd branch out from his list to give him more options.
Dear Slice: 'Barring Di Fara, Where Should I Go for Pizza on My NYC Visit?'
i've always had the exact opposite sentiment with adam's luzzo-motorino comparison - even did a same-afternoon comparison on my birthday, and the general consensus definitely prefered luzzo overall. i can't exactly pinpoint why i do; i like its thinner crust style better.
as for the new york coal-oven - lombardi's? really? i'd happily take the original patsy's or possibly even one of the chain locations of patsy's or angelo's over it. I'd take grimaldi's over it, even if their inconsistent pies and tourist trap line get worse every year. i guess it works as a good tourist location due to its proximity to the brooklyn bridge. I'd take nick's and totonno's UES locations over it. ever since i first went to lombardi's in '02, i've always been underwhelmed by its hype--although i've always appreciated its history.
artichoke basille's may be overrated, but i believe their proximity to union square helps those that want to see what di fara's is like. "wha?!", you say? well, my fave di fara offering is his square slice, and i think the basille boys' square slice at least gives a hint to the uninitiated what dom's work may taste like without having to make a three hour minimum trip. it's not the same, but the cost/benefit ratio can be helpful to a tourist with a tight schedule. just don't bother with the artichoke slice.
Openings: Paulie Gee's, Greenpoint, Brooklyn
congrats paulie G! i'll be sure to hit it up. can i bring my camera?
Win Tickets to an NYC Advance Screening of 'Julie and Julia'
Cook with Jamie by Jamie Oliver! His exotic combination of flavors for simple everyday dishes has transformed our family's meals!
An honoray mention is A Homemade Life (&the Orangette food blog) by Molly Wizenberg. Her weaving of true life stories and meals brings food to another level!
Sunday night dinner for a medium-sized group
for the UWS, there's saigon grill, carmine's, campo, havana central...all decent sized and priced. there's a nick's (italian food. good pizzas and pastas) on the UES too.
La Villa's Focaccia di Nonna
ah, you're a park sloper. i've liked la villa over the years; although i found the DOC pizza a bit pretentious in billing, overall the place never fails to satisfy. i also like anthony's a lot too. a friend of mine always raved about Pinos La Forchetta on 2nd, but i wasn't too impressed.
have you guys ever had anyone in NJ review the Brooklyn Coal Oven Pizza mini-chain over here? i had it once in hackensack and found it pretty good-- it's not quite at the level of the NYC greats, but it's about on par with the angelo's and patsy's chains in NYC. That level of course still puts it above most other places otherwise in the Northern NJ suburbs.
Fire Severely Damages Coney Island Totonno's
a fellow pizza-fiend told me about what happened - came here to find out. thanks for posting the info. i was also surprised to see my picture used here! thanks for doing so and for the credit.
Openings: Paulie Gee's, Greenpoint, Brooklyn
Thanks very much Anthony. I've been fortunate enough to find people to work with who have some great ideas and I'm really excited about it all coming together.
Thanks again,
Paulie Gee
Openings: Paulie Gee's, Greenpoint, Brooklyn
Belated congratulations. It is always great to see someone turn their passion into their living. The story is kind of inspiring to all those that wish to do the same one day.
Anyway, I am sure that the pizza will be great and that the venture will be prosperous, because of the care and commitment that will go into the product.
Best wishes,
Anthony A
Openings: Paulie Gee's, Greenpoint, Brooklyn
Thanks f r y. I hope that everything goes even half ascwell as things have gone for you. If I go anywhere this Spring it will be a research trip to Naples. ( turn away IRS employees) with a "side visit" to my son in Rome. However, next year I'm gonna be tempted to do my research in the Bay area (turn away again) with a "side trip" to Tahoe to get some runs in at Squaw and Alpine Meadows. Lookin' forward to meeting you.
Ciao,
Paulie Gee
Openings: Paulie Gee's, Greenpoint, Brooklyn
Yes - way to go, Paulie. I finally got a chance to catch up on pizza news (EP is closed tomorrow), and I find that I missed the news we've all been waiting for.
How to Teach Your Kids About Good Pizza
I nominate famdoc for a "Look Who's Talkin'" shoutout. Though I think his metaphor could use some work, because the way his hypothetical is going, his Pizza Hut-loving son would then become Moses, adopted by a Di Fara-loving family, before angrily demanding that they let his chain pizza-loving people go.
Dear Slice: 'Barring Di Fara, Where Should I Go for Pizza on My NYC Visit?'
Thanks everyone for all your great feedback, Josh S. here. I will fully admit that I don't know the difference between Naples and Neapolitan so forgive me if I made things confusing. I had narrowed down the list to these 3 based upon proximity to other items that I will be nearby.
As I had mentioned I just don't think that Di Fara is truly and option for me. With my schedule it looks like the only day I could potentially make it, is Monday and well I know they aren't open on Monday or Tuesday.
Based upon everyones recommendations and comments I think I will be choosing Motorino for my choice of pie. While I am all for history, I will be more certainly impressed with the taste of the pie rather than the history. Depending on a couple of factors I might be able to make it to Lombardi's if anything for comparison and completeness.
Dear Slice: 'Barring Di Fara, Where Should I Go for Pizza on My NYC Visit?'
Sorry, when I made my post about Luzzo's I was under the impression that he was going to three pizzerias, not just one.
If you're going to just one of those three I don't think it is a question, Motorino is the best. Only question is Manhattan/Williamsburg location, idk, has there been any consensus on which is better or are they pretty much the same?
Di Fara is definitely worth the trip but he already said he doesn't have time for that. Although if he did that would be the place to go.
Dear Slice: 'Barring Di Fara, Where Should I Go for Pizza on My NYC Visit?'
I'd have to agree with Sean. The DiFara experience is worth the trip. DiFara's probably isn't my favorite pizza (here I go - not succumbing to 'groupthink'), but Dom is probably my favorite pizzaiolo.
And when you tell people you had pizza in New York and someone raises the eyebrow and asks, "but did you go to DiFara?" your response can be a Gary-Cooperish "yup."
Dear Slice: 'Barring Di Fara, Where Should I Go for Pizza on My NYC Visit?'
Go to Di Fara. The way you phrased your question it seems like Di Fara is your #1 choice.
Co., Motorino, and Lombardi's are all likely to be there when you return but I wish I could say the same for Di Fara. Make it work. Go at an off-peak time (late lunch before they close to prepare for dinner). It's 40 minutes from Times Sq by subway. Otherwise you'll come and likely enjoy any number of great pizzerias but you won't have been to Di Fara. If you have time for a second choice, then consider those others, but if I were you, I'd pay a visit to Dom.
Hope you like NY!
Dear Slice: 'Barring Di Fara, Where Should I Go for Pizza on My NYC Visit?'
Pizzasnob: No need to apologize. I didn't take it as a flame! I think you were right on about what you said. As for Luzzo's, that one, I've come to learn over the years, is a love it–don't get it situation and probably does come down to the crispness/thinness issues you mention.
Dear Slice: 'Barring Di Fara, Where Should I Go for Pizza on My NYC Visit?'
@pizzasnob: We'll have to agree to disagree here on Motorino-Luzzo. That's fine. Just wanted to jump in here re Lombardi's. I would in no way recommend it above Patsy's (East Harlem), Totonno's, etc., but, as I pointed out, given Josh's list above, that's what I had to work with. If he wanted to do coal-oven and time/travel were not a factor, I'd send him to Patsy's or Totonno's Coney (if it were open). I haven't been to Totonno's UES in a while so can't vouch, but Totonno's 26th/2nd was not worth sending someone to. I'd go to John's Bleecker Street or Arturo's before Totonno's 26th.
Artichoke on square might actually be a good suggestion for a taste of Di Fara.
Openings: Paulie Gee's, Greenpoint, Brooklyn
Say for you Cincinnatus.
Thanks,
Paulie Gee
Openings: Paulie Gee's, Greenpoint, Brooklyn
Thanks very much for the kind word and support Za Man. I'm lookin' forward to having you stop in.
Ciao,
Paulie Gee
Openings: Paulie Gee's, Greenpoint, Brooklyn
good luck paulie i have followed you on slice and flicker . the pictures of the pizzerias you visit are sensational. you are going to do great, i am looking forward to your opening. you can make a living and maintain the love of your craft. keep it simple and honest the public will get it .
Openings: Paulie Gee's, Greenpoint, Brooklyn
Absolutely, Pizzasnob.
Win Tickets to an NYC Advance Screening of 'Julie and Julia'
For years I went to Martha's Vineyard in August and entertained
using a cookbook I bought at a local bakery--Scottish Bakehouse
Cookbook by Isabella White. I used it until the pages came unglued
and put a rubberband around it. Julia inspired me to just use a
cookbook as a starting point and create your own style. Thanks, Elaine
Win Tickets to an NYC Advance Screening of 'Julie and Julia'
Mark Bittman's How to Cook Everything is the dirtiest (aka most used) cookbook in my kitchen, I always find inspiration in Tom Valenti's Soups, Stews, and One-Pot Meals.
Win Tickets to an NYC Advance Screening of 'Julie and Julia'
The French Chef, of course! When we were married 38 years ago, my husband-to-be's next door neighbor gave us a Swing Way can opener and a copy of The French Chef. I have been using both all these years, but the French Chef has many more miles on it. I was 19, had never cooked and knew back then, in a very un-feminist way, that the way to a man's heart was through his stomach. It worked! I love this book and always will.
Win Tickets to an NYC Advance Screening of 'Julie and Julia'
Cooked to Perfection by Anne Willan
Win Tickets to an NYC Advance Screening of 'Julie and Julia'
Urban Italian: Simple Recipes and True Stories from a Life in Food, by Andrew Carmellini. I'm a vegetarian, but there are still plenty of recipes for me to try. I repeatedly take it out of the library. Please, someone buy me this book for Christmas!
Win Tickets to an NYC Advance Screening of 'Julie and Julia'
The Silver Palate Cookbook. Pavlova, anyone?
Win Tickets to an NYC Advance Screening of 'Julie and Julia'
An autographed copy of Craig Claiborne’s New York Times Cookbook. One evening after a school dance, friends descended on my parent’s home and one of them piped up, “Where’s the eggs benedict?” I popped into the kitchen and shortly produced something resembling poached eggs with Hollandaise. (One egg never made it past the side of the stove.) From that first effort, I prepared several other winning recipes like Knockwurst in beer. Fast forward 15 years and dozens of other cookbooks and I am co-author of Passport to New York Restaurants and auction correspondent for Wine Spectator.
Win Tickets to an NYC Advance Screening of 'Julie and Julia'
My favorite cookbook is the 1950's edition of the Betty Crocker Cookbook. It has wonderful recipes for baking, especially cakes. Although there is a "revised, modern" Betty Crocker Cookbook, the 1950's edition was reissued unrevised some years ago. It's worth getting if you like real American home-style baking.
Win Tickets to an NYC Advance Screening of 'Julie and Julia'
The Wisdom of the Chinese Kitchen by Grace Young. The dishes really tastes like the ones I had growing up.
Win Tickets to an NYC Advance Screening of 'Julie and Julia'
Heidi Swanson's Super Natural Cooking - This was a life saver... I lived in an obese family and these books taught me to enjoy food that was good for me as well as cook them. The book itself helped me identify and minimize my processed fats, grains,& sweeteners
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Pastrami Sandwich from Gramercy Tavern
Posted by wanderingeater, March 29, 2009 at 3:55 PM
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good pizza generally is good because most people would recognize it to be good. I don't think groupthink has anything to do with that notion; every time i take NYC visitors (including one from Korea, a wasteland for pizza!) to Grimaldi's, they all go wild. a friend of mine found papa john's to be the paragon of pizza until i introduced her to the broad swath of NYC pizza excellence.
counterpoint - groupthink may come about with trends and followings for specific types of good pizza. it's only natural. what's wrong with that? why else would a cult following be a cult following? they keep the good places in business. :-)