Archive for the ‘Pizza’ Category.
Dear E & P: Thanks for the feed back. My place for a good value pizza pie with fresh mozzarella is at Patsy’s, on First Avenue between 117th & 118th Street … a whole pie for $11. Eight delicious slices. Steamed mussels with red sauce for $6.95, etc. I would love to show you all this best value pizzeria … We can catch the M-15 bus uptown and ride the subway home, all with one ticket …
P/S: This is the place where I bring all my gringo friends who hate Chinese food!
Patsy’s Pizzeria, 2287 1st Avenue, between 117th and 118th Streets, 212-534-9783 [openlist | Yahoo | Slice | Gayot | Best Pizza in New York]
Posted 2007/07/17, 12:07 am
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I have found an American-Italian red sauce trattatoria that I enjoyed very much. We can all go there for a great time to celebrate my birthday … Patsy’s Pizzeria, 1st Avenue between 117th and 118th Streets, Spanish Harlem. Thin pie crust with fresh mozzarella and red sauce. Delicious fried mozzarella, etc.
Another suggestion is Ottomanelli Grill, 93rd Street & Lexington Avenue. Easy parking, too. Very reasonable prices.
Patsy’s Pizzeria, 2287 1st Avenue, between 117th and 118th Streets, 212-534-9783 [openlist | Yahoo | Slice | Gayot | Best Pizza in New York]
Ottomanelli New York Grill, web site, 1424 Lexington Avenue, at 93rd Street, 212-426-6886 [MenuPages | Citysearch | Yelp]
Jason Perlow has an excellent review, with many pics, of the square pie at Di Fara Pizza … and pics of other great looking dishes …
“NYC Dining: DiFara Redux — Its Hip to be Square,” Off the Broiler, September 21, 2006
DiFara, 1424 Avenue J, Brooklyn, 718-258-1367 [slice | A Year in Food | NY Mag | NYT | in praise of sardines | eating for brooklyn]
Posted 2006/09/21, 1:27 pm
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Brooklyn,
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One of the nation’s favorite junk foods is getting a makeover. Thanks to Atkins-style diets, gourmet chefs whose toppings extend as far as sashimi and heavy discounting by the big chains, the independent establishments that account for the majority of pizzerias have been getting squeezed for years. In response, many new places are dedicating themselves to the basics. Instead of stuffed crusts and Thai seasonings, the idea is to focus on pure ingredients: the dough, the cheese, the sauce.
“Pizza’s Next Act: Buffeted by low-carb diets and chains that serve pineapple-topped pies, the local pizzerias that still dominate the business are fighting back — focusing on basics like crust and cheese. Our look at the country’s hottest joints,” by Katy McLaughlin, The Wall Street Journal, January 14, 2006
According to a sidebar (1-page pdf) accompanying this article, the “pizza places that are getting buzz [“Hot”], as well as highly regarded but more traditional spots [“Classic”]” in New York and Washington, DC are
NYC
- NYC Hot: Pinch-Pizza by the Inch: “Crispy crust, subtle toppings …unconventional by-the-inch pricing strategy inspired by the way pizza is sold in Uruguay.” … slice says “the pizza was good, and it was fun to get a long, sub sandwich–like slice. The crust was very thin, which is just how I like it. … One of the few things we found to complain about was the convoluted ordering scheme. The price seems pretty inexpensive until you start adding various toppings willy-nilly.” … gave it a “Six-Slice rating out of a possible eight.” … web site, 416 Park Ave South, between 28th and 29th Streets, 212-686-5222 [Menupages | NY Post | NY Metro | openlist | Citysearch]
- NYC Classic: Lombardi’s: “The real deal — ultrathin-crust pizza made in the 100-year-old coal-fired oven” … slice‘s take: “For the purists among us, sadly, Lombardi’s has become another frayed page in Gotham’s gastronomic history book. As loyal Slice readers know, Lombardi’s is the elder statesman of New York pizza. Founded by Gennaro Lombardi nearly one hundred years ago, this is America’s original pizzeria (even if it is a few doors down from the patriarch’s famed beginnings). … the pies at the Little Italy pizzeria were uneven.” … 32 Spring Street, between Mott and Mulberry Streets, 212-941-7994 [MenuPages | NYT | NY Metro | openlist | Gayot | Citysearch]
DC
Although we’re not pizza experts (see slice) … Chug made hand-tossed pizzas and “little hats” (a calzone) for 2 years during high school in a pizza place that made everything from scratch … we wonder why Pizzeria Paradiso wasn’t on this list …
- DC Hot: 2 Amys: “Made with sea salt, Italian plum tomatoes and extra-virgin olive oil. Certified as authentic Neapolitan pizza by the Verace Pizza Napoletanna Association.” … D.C. Foodies says “Two Amys is hands-down, the most wonderful place in DC to get gourmet pizza.” … web site, 3715 Macomb Street NW, 202-885-5700 [Washingtonian | WaPo | NYT | City Paper | food-plan | Don Rockwell | openlist | Gayot]
- DC Classic: Ledo Pizza & Pasta: “A local taste. … pastry style crust, sweet sauce and smoked provolone – and no mozzarella, ever.” … why didn’t they list Pizzeria Paradiso, which has been around for more than a decade, or even Bertucci’s? … web site, 1721 Wisconsin Avenue NW, 202-342-0091 [City Paper | openlist | Citysearch | Gayot]
- Pizzeria Paradiso … Thomas Head: “Pizzeria Paradiso is remarkable for its consistency.” … 2 locations: 2029 P Street NW, 202-223-1245 and 3282 M Street NW, 202-337-1245 [Washingtonian | City Paper | WaPo | openlist | Gayot]
- Bertucci’s: “certified by Verace Pizza Napoletana as serving authentic Neapolitan pizza.” … web site, various locations (pdf), [Washingtonian | openlist | City Paper | Citysearch]
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Posted 2006/01/16, 8:37 am
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The Food Timeline says that pizza was introduced to NYC 100 years ago this year … and “According to the food historians the introduction of pizza to New York City is attributed to Gennaro Lombardi when he opened up his pizzeria at 53 1/2 Spring Street in 1905.” … Thank you Mr. Lombardi!
Pizza is still served at 53 Spring Street today … at Gatsby’s … 212-334-4430
Posted 2005/08/17, 9:33 pm
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History,
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