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Happy Birthday, Bob Dylan

Editor's note: It's May 24, Bob Dylan's birthday. And as I do every year, I like to trot out and republish Seltzerboy's pizza-related birthday tribute to Mr. Zimmerman. Buon appetito! —The Mgmt. Ever wonder how a shy Jewish kid from Minnesota’s Iron Range ends up becoming one of America’s most profound cultural figures? Slice offers no novel answers regarding Bob Dylan’s ascension to a pinnacle attained by few others. Still, now is a fine time to offer an interesting clue—well, interesting for pizza-blog-reading Dylanphiles.... More

Di Fara Pizza: 'Why the hurry? Life's too short'

In an earlier post, I complained about the wait at Di Fara, prompted by a recent thread on Chowhound. Slice's city editor, Seltzerboy, responded in the comments section of that post. But his words are too good to be buried there. Dig ... --Ed. WORDS BY SELTZERBOY .::. Di Fara is not the problem. It's the victim of a much larger problem. Too often, pizza is viewed as fast food. Di Fara is anything but fast food. In pretty much any restaurant, people are used to having their food delivered in less than 30 minutes. When someone says a restaurant... More

Milk, Honey, Pizza

GREEN DOOR PIZZA Location: The Muslim Quarter, Jerusalem. Getting There: From the Damascus Gate, make the first left off El Wad. Telephone: 02-627-6171 Hours: Fluctuates depending on business. On busy days -- en Shala, Mr. Ali says (Arabic for "G-d willing") -- 7 a.m. to midnight. On slow days, he closes as early as 6 p.m. Do the time warp: Abu Ali greets visitors to Green Door Pizza from his "pizza pit." After cooking an egg-and-cheese pizza, Mr. Ali coats it with uncooked tomatoes just before serving it. WORDS AND PHOTOGRAPHS BY SELTZERBOY .::. Let's say you've just traveled 5,600... More

Reheated: One More Slice of Pizza for the Road

As Slice metro editor Seltzerboy points out, today is Bob Dylan's birthday. In honor, I'm going to reach into the Slice Archives for this reheat. —The Management Words By Seltzerboy .::. Ever wonder how a shy Jewish kid from Minnesota’s Iron Range ends up becoming one of America’s most profound cultural figures? Slice offers no novel answers regarding Bob Dylan’s ascension to a pinnacle attained by few others. Still, now is a fine time to offer an interesting clue—well, interesting for pizza-blog-reading Dylanphiles. Before hitchhiking his way from Minneapolis to Greenwich Village, Mr. Dylan toiled at any number of below-the-radar... More

Fornino

Or, 'Solidarity Through Pizza' When the subways stopped rolling, everyone tried to roll with the punches. Some people pounded the pavement while others simply slept in. I ate pizza. Two weeks ago, the Metropolitan Transportation Authority illegally refused to negotiate a contract with the workers who move New York. This courageous yet unfortunate work stoppage brought the city’s transportation infrastructure to a screeching halt. It was like Independence Day without the bombs. For the Slice czar, it meant a treacherous commute by shoe leather. For me, it meant a car ride from Queens and an impromptu commuter club with three... More

How Sweet It Is

WORDS BY SELTZERBOY .::. Confetti falls in Times Square, the band plays that Guy Lombardo song, and The Honeymooners airs on WPIX. It must be New Year’s. Some traditions are more well known than others, but for residents of the New York area, something would seem awry without the latter, which ritually kicks off the television year with several hours’ worth of the seminal sitcom. It’s still easy to appreciate the timeless humor of these 50-year-old episodes, even when you know all the plots and punch lines. And held above the fray of our tawdry popular culture, The Honeymooners assumes... More

Nick's Pizza

Or, 'Back in the New York Groove' Following the biblical precept to visit the sick, the Slice czar found his way to Queens last weekend. Surely, he must have been wondering, where have all his stringers gone? At least one—me—has had his pizza appetite bedridden the past six months. Our Leader even armed himself with a remedy for my ailment: the hair of the dog that bit me. Thanks to the good folks at AstraZeneca, however, the prospects of a revitalized pizza weblog have improved dramatically. With my high-acid diet having dissipated considerably, so have the pangs that accompany it,... More

Connecting the Dots Over Lunch

Trying to cut down on your subway and bus fares? Stop eating pizza. There are, it would seem, eight million half-baked theories to chronicle New York life. The Pizza Connection is one of them. As explained by columnist Clyde Haberman in today’s New York Times, this is one that has been around since the Koch administration. Mr. Haberman points out that a slice of pizza near the offices of the Gray Old Lady can run as much as $2.25. (It has been that high at Di Fara for a couple of years—and well worth it. But we digress.) If history... More

We Pledge Allegiance

Wednesday night, this site's editor in chief and I finally caught up with Jim Leff, who decided to stop by (well, near) our place of business for a little chat at Coliseum Books. Good thing it wasn't the other way around, because the much-admired food sleuth does his business seemingly in every corner of the tri-state area. What a treat to talk turkey (well, not exactly) with Mr. Leff, whose populist spirit for a better way of eating infused the room with endless possibilities for elevating the way we eat. Mr. Leff, who wears a hound mask to protect... More

Mr. Smith Gets Indigestion in Washington

You know Slice is asleep at the bandwidth, or that the pieman who spearheads this fine service has been moonlighting for another, when we miss some important pizza news breaking from our nation’s capital. As first reported in last week’s edition of the Onion, the senior circuit of Washington’s bicameral legislature cajoled its members to an after-hours session by fronting the bill for burning the midnight olive oil. Senators Lured Back To Emergency Session By Promise Of Free Pizza WASHINGTON, D.C.—U.S. senators from both parties, tired and eager to go home to their families after a hard day of legislation,... More

Off The Sauce, On The Wagon

WORDS BY SELTZERBOY .::. Remember Ronald Reagan’s infuriatingly honest appraisal of the ten words he feared most? This morning, the ten most frightening syllables that this weblog knows fell from my lips: "Doc, Will I ever eat pizza again?" Like a barber with carpal tunnel syndrome, a longshoreman with a ruptured disk, or a smoker with bronchitis, I have been a Slice scribe unable to eat pizza since Doc delivered a heartburn diagnosis earlier this month. With it came a bottle of pills and a few dietary restrictions. Considering how frightening the prior two weeks had been, I nodded my head... More

One More Slice Of Pizza For The Road

Words By Seltzerboy .::. Ever wonder how a shy Jewish kid from Minnesota’s Iron Range ends up becoming one of America’s most profound cultural figures? Slice offers no novel answers regarding Bob Dylan’s ascension to a pinnacle attained by few others. Still, now is a fine time to offer an interesting clue—well, interesting for pizza-blog-reading Dylanphiles. Before hitchhiking his way from Minneapolis to Greenwich Village, Mr. Dylan toiled at any number of below-the-radar joints around the Twin Cities, including a St. Paul pizza shop known as the Purple Onion. In fact, after a gig there on a snowy winter’s... More

You Say It's Your Birthday: John's Pizza

JOHN'S DOUGH: John's Pizza of Bleecker has an impeccable pizza pedigree; it can trace its lineage to Lombardi's, New York's original pizzeria. Words By Seltzerboy .::. Photographs By Adam K. .::. Just when you thought pizza parties were restricted to young people and young weblogs, in walks Danny Stiles, surely one of America’s oldest deejays. As he has done for the past few years or so, Mr. Stiles will be having his annual anniversary/birthday “surprise” party at John’s Pizzeria in Times Square. On December 6, Mr. Stiles will welcome an odd mix of celebrities (Uncle Floyd, Bob Grant, and... More

Today Is A Dog Day Afternoon

words by seltzerboy .::. This item is a bit of stretch, but somehow it seems appropriate for a compendium of New York pizza—a fixture of city life—to search for a link to note the death of radio legend Scott Muni (right) earlier this week. After all, listening to his show was a slice of life here, so to speak. Very recently, I happened to watch the Sidney Lumet film Dog Day Afternoon again. The film recounts an incredible bank heist in 1972, when a couple of guys’ robbery attempt turned into an all-day affair for the employees and customers—and for all... More

Whatever Happened To The 26-Cent Slice?

One of the few great New York City triumphs that hasn't dissipated is the multitude of jaw-dropping statistics often used to describe how super-sized Gotham life is. Did you know there are more than 2,000 bridges in the city? Or that there are 6,200 sanitation workers ("trash hounds," as they call themselves) exporting our refuse? My favorite: There are enough miles of subway tracks to stretch from here to Chicago. Measurements like these are compelling yet perplexing�and, for the most part, useless. Add this to the heap of curiosities: New York City schools receive 345,900 slices of pizza every day.... More

House of Pizza & Calzones

Not Fade Away TWILIGHT The House of Pizza and Calzone, where calzones get equal billing on the awning, will change hands at the end of the month.WORDS BY SELTZERBOYPHOTOGRAPHS BY Adam K."Everything has to end eventually," Enofrio Gaudioso was telling us the other day, in between folding calzones and sharing yarns about pizza past. "It's time." For Mr. Gaudioso, that time arrives in less than two weeks, when he turns off the oven at his Red Hook pizzeria, the House of Pizza and Calzone, for the final time, passing the pizza peel to a new owner. It will be the... More

Lombardi's

Old Friends, Old Pizza THERE AND HERE Lombardi's, at 32 Spring Street in Manhattan, is both old and new. The original Lombardi's, licensed to sell pizza in 1905, was located at 53½ Spring Street. It closed some time ago and was reopened by the the original Lombardi's grandson in 1994 at 32 Spring Street. Sometimes the Slice editorial team gets so caught up in search of the consummate New York pie, we often lose sight of how pampered pizza life in this town can be. Not that the arcana of turning coals (Lombardi's coal-fired oven is pictured at right) to... More

Pizza, Pickles, Presidents

It's a leap year, which means vapid electoral speculation takes on its quadrennial presidential proportion. While the full-blown vituperation that marks most campaigns is still in the on-deck circle, the insipid image-shaping is well under way. Perhaps this was inevitable, but John Tierney's column in Sunday's New York Times pondered, among other things, food superlatives for President George W. Bush and the presumptive Democratic nominee, John F. Kerry. Under the headline "Shopping For A President," Mr. Tierney opens with a scintillating interrogative: "If George W. Bush were a food, what would he be, and what kind of shoppers would be... More

Day Traders

The chief executives of California Pizza Kitchen, Larry Flax and Rick Rosenfield (pictured at far left in photo), will be turning in their Armani suits to wear chef's hats for a day. A new "reality" series, Now Who's Boss?, which premiers March 8 on TLC, will feature corporate hacks working in the trenches for five days. If you find yourself really bored on March 29, tune in to see these two moneybags stick their hands in the flour bag for a spin at making a few assembly-line pizza pies. No word if they'll be trading in their salaries, too. According... More

Whole Foods Cafeteria

CHRISTOPHER COLUMBUS, WHAT DO YOU THINK OF THAT?The future of New York pizza just arrived, and I'm depressed just thinking about it. Not knowing quite what to expect from Whole Foods's endeavor at the highly touted Time Warner Center, Our Leader and I journeyed to Columbus Circle for lunch last Friday. I left once again doubting that old, uneducated pizza adage: even when it's bad, it's still pretty good. In this culture-shock mall, we headed straight to the lower level for Whole Foods (Manhattan's largest grocery store). There is little else to see in this eighty-story glass-and-steel behemoth, which seems... More

Dot Dot Dot

What's in a name? Pizza, at least according to the savvy shills at Domino's. Do you want $1,000 worth of gift certificates from Domino's? Might you give birth on Sunday, February 29? Would you consider naming your child Dorothy or Dot? If you answered "no" to all of the above, join the club. If by chance you answered "yes" to all three questions, then Tom Monaghan's successors have a deal for you. Domino's has conceived a gimmick to hawk its leftover dough and cheese. These tiny, flavorless balls are called Cheesy Domino's Dots. If your child is one of the... More

There's No Place Like Rome

Since you know my feelings about pineapple pizza, you can imagine my displeasure at the notion of "tikka masala pizza." At least in London there is now an arbiter to settle these matters. He goes by the name of Luigi Amaduzzi (right), Italy's ambassador to the UK. And he's urging Londoners to forsake non-Italian Italian food.Maybe this would be a good time to launch a campaign for a New York City commissioner of pizza. Some choice quotes from the article:  Amaduzzi: "Even the kind of pizzas that are considered 'Italian' - which have salami or prosciutto toppings - are all... More

The Last We'll Say About It

Surely we have overcooked the entire Atkins business. But here's a funny commentary on the concept of eating carbs-free pizza, from Saturday's Virginian-Pilot. In a column headlined "Do You Really Think It's Possible to Maintain Your Weight While Being a Pizza Lover," Dave Addis offers a recipe for a no-carb pie: 1. Purchase a pizza, either from a pizzeria or the frozen-foods section of your local grocery store. 2. Preheat your oven to 325 degrees. 3. Remove the pizza from the box and throw the pizza in the garbage 4. Place the box in the oven and heat it briefly,... More

Frank's Pizza

FRANKLY, MY DEAR, IT'S NOT VERY GOODLet's call this the Slice home game—rather, the home-wrecking game. Surely the ramifications are nothing quite that serious, but the topic that sparked the spat certainly is.A wistful wife swears by her standby pizza place. Her dubious husband wants no part of it. Who you gonna call? That was how Our Leader and I stumbled upon Frank's Pizza, a Gramercy Park mainstay that I left wishing would not stay.Frank's is the kind of place I really did want to like. Its postage-stamp-size environs are inviting to sidewalk strollers. The vinyl-covered diner stools are as... More

Dreck The Halls

The Bristol Post (of England, not Connecticut) must have had a slow news day Saturday. Want to know one writer's suggestion for a simpler Xmas feast? You guessed it: Instead of all the hassle, why don't you have yourself a merry Christmas, and bring smiles of joy to your family in the bargain, with our unique "Christmas Pizza". The pizza will sustain and nourish you from dawn to dusk, and it incorporates all the traditional seasonal favourites in one circular platter of delights. ... Once you have made or bought your base, follow our step-by-step guide and in no time... More

Pizza Site in Hebrew!

Finally, a pizza site for the Tribe. I defect! This alone is inspiration for me to burnish my Hebrew. I will have work out a joint session with Oded for my next trip to the homeland. Ani ohev pizza!

A Hellish Wait at Di Fara

Anybody ever driven a car around the narrow streets of New York? Some days you could spend 45 minutes inching along one mile of highway. The entire time, you're looking around at how many cars and trucks are trying to cram into a space that was designed for a small fraction of them. The patience-testing experience has you swearing off a repeat performance. But that doesn't mean one should write off ever driving a car here. Believe it or not, there are actually times when driving around New York is not only easy but--dare I say it?--quite pleasant. Enter Di Fara. Nothing said here is an embellishement. Walking into Di Fara at 4 p.m. on a Saturday is like driving into the Theater District for a Wednesday matinee during Xmas season. Just as our roads haven't changed much in the last fifty years (nor should they!), neither has Mr. DeMarco. Same roads no matter how many more cars there are. Same approach to making pizza, whether there are 3 customers or 103 customers. The skinny: There *are* times when Di Fara is just another pizza place, at least in terms of crowds. Those are the only times I'm willing to go. Just as I'm not disclosing my parking secrets in a public forum, same goes for my Di Fara secrets. This reminds me of that Yogi Berra quote: "Nobody goes there anymore. It's too crowded." And when Yogi goes to Di Fara, his pizza is is cut into only six slices ...

Pizza Itinerary: Best Route?

There's something discerning about going out of your way to hit Di Fara and Patsy's but then also wanting to go to any of those others. Why not leave it at two pizza places and do something else? Believe it or not, there's more to do than just eat pizza. Besides, after eating at those two places, every other slice will seem insignificant.

Di Fara Pizza Smackdown

Settle down, Beavis. Maybe I need a class on how to post things on the Internet. Between you and the Syracuse guys, everyone thinks I'm picking fights. I'm just making conversation. All in good fun. I don't mean to be smarmy, but at the end of the day this is still just pizza we're talking about. The only thing I really meant to take issue with was calling Mr. DeMarco's pizza-making "careless." It's reasonable to call the place too hot or the waits too long or even the pizza not worth those sacrifices. But Mr. DeMarco cares too much, not too little. Live by the sword, die by the sword. Genug shoyn!

Di Fara Pizza Smackdown

Perhaps my title on the masthead should be "Di Fara apologist." It's as if Adam goads me into these smackdowns. My opinion is that Di Fara is sublime. What would I change about it? Absolutely nothing. You could make lots of changes to this or another pizza place more pizza makers, a large dining room, a clean bathroom and still make some pretty amazing pizza, perhaps even Di Fara quality. But you would still wind up with something other than Di Fara. So I vote to change absolutely nothing. I don't care for air conditioning, so it's tough for me to sympathize. Chalk that up as one more thing I love about Di Fara. I'd rather be there than Grimaldi's on a steamy August night. It gets hot in the summer. Deal with it. If you can't, hitch a ride to Alaska. It just occured to me that, all told, I have spent more time waiting for Di Fara pizza than actually eating it. I wouldn't change that part, either. As I've said in the past, it's a fun place to hang. I've met lots of interesting people there. The whole vibe of the place is perfect, and the good things in life are worth waiting for.

Di Fara Pizza Smackdown

On the one hand, Nicky says that most pizzerias "don't know how to keep pizza fresh on the counter." On the other hand, Nicky doesn't like Di Fara because "the time it takes to actually go in and get a pie really takes away from the experience of enjoying the pizza itself." Come again? The whole point of Di Fara is that there is no counter. Food is made only as needed. That way, nothing sits on the counter. There's nothing wrong with grab-and-go pizza. But Di Fara is not the place to go to fill a void. I'm not sure Famous Famiglia is, either. I'd rather go hungry. If you don't like Di Fara, that's fine. Each person has his own taste parameters. But saying that Mr. DeMarco merely "whips up pizza" and is "careless" in doing so is just not true. He lives and breathes nothing but pizza for more than 80 hours a week, and sweats every detail in every pie. You are entitled not to like the result, but don't create a false impression to justify that opinion.

Openings: Cronkite

Does this make Michael Ayoub "the most trusted pizza man in America"? Is that the way it is? I'm imagining a day fifty years from now when a pizza place is named "Couric." Paley and Murrow, are already spinning in their graves.

'The Syracuse Pizza Manifesto'

You obviously spent your law-school years refining your pizza palate, something I never thought of doing back in the day. To wit, none of these names even rings a bell. Even your lone place on the Hill is well after my time, as is its predecessor. (Some alums in the office filled in the gaps for me.) What does one do at SU if not eating pizza or whining about the weather? Here's my manifesto of the top 11 brands of 40s I drank as a freshman: 11. Icehouse 10. Pabst Blue Ribbon 9. Golden Anniversary 8. Country Club 7. Ballantine 6. Genesee 5. Colt 45 4. Schlitz Red Bull 3. Schlitz Malt Liquor 2. St. Ides 1. Old English Eating pizza is much more fun, so kudos to your list. Come out to Forest Hills one day. You'll feel guilty about publishing a list without Nick's.

From the Mailbag: 'The Definitive Top 10 List'

Actually, as I said in my E-mail response (written before my original posting here), which may well have gotten lost in cyberspace along with your "manifesto," I would love to see your musings on Syracuse pizza, precisely because I've never given it much thought. I guess it just hasn't been the same since Archie's closed to make way for Starbucks. That was a joke, by the way. And no, I don't have a list of the top 10 stores to be shuttered by Starbucks. But Zagat might. In my day there were two stationary Winnebagos with various offerings of cheap, fast foods: Ali Baba (between Sadler and the Dome) and Ziggy's on the east side of Dellplain. The pizza from those two--along with everything else--was wretched. It's amazing what drunken college students will eat for a buck. Now they've got Kimmel open half the night, which has Pizza Hut. Not sure which was worse. Needless to say, I'm a bit ignorant on the finer side of Syracuse pizza. By all means, please share your manifesto. On my next trip to the white north, I may even forgo settling for the Marshall Street fare.

From the Mailbag: 'The Definitive Top 10 List'

I'd like to nominate No. 2 pencils for our top 10 list of the best writing instruments. Watermelon is easily the best member of the Cucurbitacae family. Oh, and despite what you may have heard elsewhere, white is still the best color for toilet paper. Last time I checked, pizza in Syracuse was about as good as the SU football team. I can't even name 10 pizza joints in the Salt City. I can't name 10 football players, either.

Slice Crisis?

I've been making that high-rent argument for years. And, to be sure, pizza is not the only food that Manhattan lacks in good quality. But I no longer buy this argument. First, Manhattan rents have *always* been considerably more expensive than the rest of the city. One might make a good argument that Manhattan pizza was better in the 1960s, something I'm too young to verify. But even in the '60s, Manhattan rents were three or four times what they were elsewhere in the city. So that doesn't add up. Second, Park Slope and Williamsburg are not exactly low-rent districts, to put it mildly. But good-quality pizza is doing okay there. And the pizza is coming from relatively new restaurants, not holdovers from when these were middle-class neighborhoods. I am not qualified to make a generalization that New York pizza is not as good as it was in the 1960s. But it has changed a lot. I imagine one could have found great pizza *slices* anywhere back then. Today great pizza is largely limited to pie-only restaurants. It has become a destination food. That has its good side and its bad side. The economics are interesting, though. Little Italy charges more for a mass-produced slice next to Grand Central than Di Fara does for a top-ingredient one in Flatbush. Guess which one I'm going with?

Video: Surreal 1960s Jeno's Pizza Roll Commercial

The Jeno's commercial looks like a page from Rowan and Martin's Laugh In. Fun stuff.

$1 Slices in Times Square

I love it! Jimmy and Swanee get their picture in the paper. How fitting that Jimmy's ends up on Slice.

Di Fara Pizza: 'Why the hurry? Life's too short'

I don't disagree with any of the sentiments expressed here. I admit that I love the pizza and the whole scene at Di Fara to a fault. I'm willing to tolerate things there I, too, have had to remind Dom more than once about an order that I would never tolerate anywhere else. But isn't that typical of life in New York? I live seven miles from the office, which is at most a 15- to 20-minute commute in most of the country. It takes me 45 minutes on a good day and more than 90 minutes on a bad day, a delay that's largely unpredictable and unavoidable. That says nothing of standing on a platform at 3 a.m. watching the rats move faster along the tracks than I am. I get home to a roach-infested apartment that, while reasonably priced by New York standards, would still cost half as much anywhere else. And even when my pizza is delivered in short order, it costs $2.50 a slice. There are a lot of hardships to living here. For most people, it's not worth the hassle and expense, and I don't blame them. Di Fara is just another example of that struggle. I liked New York better before chain stores choked the streets, tourists flooded the sidewalks, and wealthy people stole the city from those who built it. Just like Di Fara, New York was more pleasant before "the word got out." I have thought about giving up on New York, but it's home. Just like Di Fara. Everything on that menu, from the pizza to the potato-and-egg hero, is better than it is everywhere else. If the answer is that we should keep it to ourselves so that we can order a pizza in 30 minutes or less, isn't that selfishness counterintuitive to a pizza Web log or Chowhound? Note to the management: There are definitely still off-hours. But I'm not sharing them in a public forum.

Milk, Honey, Pizza

Toda ("thanks") for the perspective, Harry. Would you believe I went looking for Abu Shanab? I'm pretty sure I was in the right place. I made a left just inside Jaffa Gate, across from the Citadel. Looked up and down that block, to no avail. Considering all the tour books are woefully outdated, I figured the place was a goner. There's also Pizzeria Basti in the Christian Quarter, I believe on the Via Dolorosa. It was very touristy, and they wanted NIS 25 for a personal pie. On or near the midrahov in the new city, there's Sbarro and two branches of get this Big Apple Pizza. Kitchy d cor and all, I just couldn't bring myself to it. (Those three are kosher, for what that's worth.) I did notice an awful lot of burger joints particularly in Tel Aviv but didn't bother. In Tel Aviv, burger and pizza joints rival the schwarma stands, at least in quantity. Burgers I can get at home. Frishmann Falafel I cannot. Next year, I'll be sniffing out pizza in the Galliee. I probably won't have much luck. Any Haifa suggestions would be welcome. B'te'avon! ("Bon appetit!")

DiFaraPizza.com

Di Fara is not the problem. It's the victim of a much larger problem. Too often, pizza is viewed as fast food. Di Fara is anything but fast food. In pretty much any restaurant, people are used to having their food delivered in less than 30 minutes. When someone says a restaurant has "good service," what they mean is the food made it from kitchen to table in short order. The problem isn't Di Fara; it's our culture, which demands speed in everything. Yes, it takes longer for Di Fara to produce your pie a lot longer, in fact. If time is your primary concern when eating out, there are no shortage of other places that will meet your needs. But when you go to Di Fara, you are engaging in something other than fast food. When I go to Di Fara, I know what I'm in for. I bring a book. But even without reading material, there's enough to keep you busy there. Commisserate with fellow patrons; share your Di Fara strategies with others; talk with Mr. DeMarco about his tomatoes or his family or whatever; pick your own herbs from the plants in the window; learn to speak a little Italian; uncork a bottle of wine; do some shopping along Avenue J and learn to speak a little Hebrew or Yiddish; study Mr. DeMarco's every move as he makes a pie (amazingly, this never gets old); grab a rag, and clean the tables; take out the garbage. Over the years, I have done all of these things while waiting for a Di Fara pie. It has become part of the experience an experience I wouldn't change a bit. There's a group of off-duty cops who pass the time by playing cards. Waiting an hour for Mr. DeMarco's pie makes you appreciate it even more. I could list a dozen ways in which Mr. DeMarco could speed up his operation. But all of them would hinder the final product. To me, that final product is what's most important. Why the hurry? Life's too short. Throw out the cellular phone, unplug your laptop and television, and wait an hour for your pizza. Slow down; you just might enjoy it more.

Milk, Honey, Pizza

It's not so much that pepperoni is obviously trayf; outside Jerusalem, most restaurants are not kosher. Even to nonobservant Israelis and Arabs, I think, pepperoni is just plain foreign. Not that I ate at McDonald's, but even the nonkosher Jerusalem branch does not serve bacon. But it does serve cheeseburgers and is open on Shabbes. Homemade falafel! I may have to try that.

Slice Google Maps in NY Post

Maybe Heywood Jablome is new slot man at the Post.

Buy Me Some Pizza and Cracker Jack

Man, Yankee Stadium has been in the family for nearly all of its 83-year existence, and I watch from the catbird seat in the upper deck. AK, no doubt because he's the macher of all these Web logs, walks right in and sits within spitting distance of Alex Rodridguez. No justice, I tell you. Maybe Slice will get corporate naming rights for the bathrooms or something. For a great eating experience near the Stadium, go to the Feeding Tree. It's a West Indian place on the east side of Gerard Avenue, just north of 161st Street. (Gerard is between River Avenue and the Grand Concourse.) Just be prepared for a fiery meal; it's not cooked for a gringo palate. Blows the pants off those $5 dirty-water dogs any day.

Please Help: Slice Needs Linguists!

I'll give you the characters for Hebrew and Yiddish. Barbara Billingsley and I are working on the jive translation.

Tosca Café

In addition to the Little Ferry branch, there's a Callahan's on Route 17 south in Hasbrouck Heights, not far from White Castle. Perfect for a pregame meal en route to the Swamplands. North Jersey is filled with fantastic hot dog joints. There must be at least a dozen of them in Paterson alone. Rutt's Hutt in Clifton has been on my radar recently for a return trip.

But if you're in New York looking for great dogs, there are a couple of trucks that park on the southbound side of Woodhaven Boulevard in the Rego Park area. Perfect for a preflight bite en route to JFK.

'Battle of the Boroughs' Pizza Contest

Singa's Pizza was on hand to represent Queens? And people took this seriously? I've got no beef with DeMarco's, but methinks the fix was in. You see, there's this place in Forest Hills. It's called Nick's. If you haven't heard of Nick's, you haven't heard of pizza.

Dear Slice: Bronx Query

The place is called P.J. Brady's. It's at 3201 Phillip Avenue in Throgs Neck. The phone number is (718) 931-3250. Take the IRT local to Westchester Square, and then the Tremont Avenue bus southbound. I have not been, though the New York Times article from 2002 sounded very intriguing.

The pie man's name is Louis Palladino. I believe the deal is he makes pizza Fridays and Sundays, so I'd call first to see if that's still the case.

Finally, if you go, do us a favor and report back.

A Guided Bus Tour of Brooklyn Pizza

I vote for bringing back the five-borough pizza tour, which had but one tour of duty--and ended up touching only four boroughs. That was some day.

Slice Surcharge Silliness from the Post

Earth to planet Post: There already is a tax on pizza. It's called the sales tax.

Surely, Dottie Schiff must be rolling over in her grave.

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