Tuesday, November 17, 2015

2015 Slicey Award Winners...

Eating pizza every day of Pizza Month 2015 enabled me to visit states I had only seen from 30,000 feet up such as Wisconsin, Minnesota, Iowa, and Michigan. This past October also enabled me to get better acquainted with pizza places in Chicago, St. Louis, and Indianapolis before returning home to New York City for some of the greatest pizza on Earth. Each year I like to give out Slicey awards to a few of my favorites.   Without further ado, it gives me great pleasure to announce the winners of the 2015 Slicey Awards.

Review for Rubirosa

Review for Pizza Cotta-Bene

Review for Fong's Pizza


Congratulations to all the winners! Of course, when it comes to pizza, there are no losers.

Monday, November 9, 2015

Pizza Month 2015 Tapped and Mapped!

link: http://www.seantaylor.us/pizzamonth.php?collectionid=15
Hard to believe Pizza Month 2015 is over. I have been reliving the memories over this past week not just because it was such a delicious month but because I have been archiving the reviews and pictures on to the 31daysofpizza website.  Last month (along with previous 13 years) can be found at the link below...

For those that prefer a more map-o-matical view, here is one of every review I have written on this planet - thanks to the good people at Google Earth.

map link: http://www.seantaylor.us/googlemap.php

And finally, for you list lovers, here is a clickable "table of contents" view of the reviews...
list link: http://www.seantaylor.us/pizzareviews_toc.php

Tuesday, November 3, 2015

Oh, what a Month!

My quest for the 31 Days of Pizza [2015] is over.  I am pleased to report that for the 14th consecutive October, I have successfully eaten pizza every day of National Pizza Month, at a different pizzeria, with at least one guest.   I bookended this year's quest in New York City, home of the National League champion Mets #letsgomets

There were many firsts thanks to a Midwest road trip my wife and I took to the heartland in the heart of Pizza Month.  Never before have I eaten crab rangoon on a pizza until I came upon it in landlocked Iowa.  While switching drivers, my wife and I came upon and then posed in front of the exact home where Grant Wood painted his famous American Gothic. We were also able to enjoy pizza styles invented in Detroit, Chicago, and St. Louis in the city of their origin. Take it from me, this is one delicious country!

In all, 113 slices of pizza were consumed at 31 pizzerias with over 48 pizza guests.

Here are links to reviews of all of the pizzerias visited during Pizza Month 2015...

... and I'd like to give a special thanks to my guests who are, individually...(in order of appearance)

Robin Rothman Taylor, James Roberts, Michael McLarnon, Lance Kushner, Helaine Kushner, Jason Sylva, Susan Jackson, Alexander Wahl, Paul Monteau, Matthew Shafeek, Justin Anderson, Zohar Adner, Mike Steinberg, Jacob Raskin, Scott Wiener, Corey Mintz, Sarah Pappalardo, Miriam Weiskind, Brooks Jones, Stephen Ruddy, Shawn Wickens, Ron Palais, Rob Penty, Tom Cairney, Alexis Lambright, Andy, Angela Demanti, Jon Monje, Kara Dudley, Luis Fernandez, Ryan Darden, Jen MacNeil Danenberg, Kevin Danenberg, Annemarie Cullen, Alyssa See, Lorina Ladrillono, Kitzi Taylor, Amanda Xeller, Michael McLarnon, Katie Mardis, George Ury, Melanie Dasher, Bud Dasher, Russ, Annie, Erin Nederbo, Jun Naito, and Erik Tanouye.

Stay tuned to 31daysofpizza.com for the reviews and for the announcement of this year's Slicey Award winners!

Sunday, November 1, 2015

Day 31, 2015: Neapolitan Express (Financial District, NYC)

DAY 31: OCTOBER 31st, 2015

LOCATION: Neapolitan Express (40 Wall St, New York, NY 10260)

GUEST(S): Robin Rothman

ORDER: 1 slice of a Margherita, 1 slice of a Oro di Napoli (Yellow Sungold Tomatoes, Burrata, Basil, EVOO)

Naples street slice.  Since 2012, Neapolitan Express has been serving traditional Naples style pizza for "take out only." Although it might seem odd there is nowhere to sit down, the brick and mortar storefront itself is a significant step up for the pizzeria that began as a greener is cleaner food truck. Instead of providing and maintaining a dining area, Neapolitan Express applies those resources to the all natural ingredients and eco-friendly pizza preparation.  Pies are baked in a zero emissions open mouth electric oven imported from Italy capable of reaching temperatures in excess of 900 degrees. This results in a consistent heat that not only evenly cooks the high quality toppings but provides the signature Neapolitan spots on the crisp-yet-chewy crust. I was particularly impressed with the salty tomato sauce and creamy fresh mozzarella combination of the Margherita for under ten bucks. Prices are kept reasonable by the high demand for quick gourmet pies supporting the Neapolitan Express mantra that "Fast food should be good food." With time, experience, and continued success, I am confident that the pizzaioli will distribute ingredients such as the incomparable burrata and extra virgin olive oil to take full advantage of the entire pie. But, in the meantime, you won't find a better deal for an authentic Naples style pizza than Neapolitan Express.


Oro di Napoli
Slice of Margherita
Underside of Margherita
Day 31

Robin, the flapper
1. Robin Rothman and I went to a Murder Mystery party afterward that had a 1920's gangster theme.  It was a lot of fun and gave us an excuse to dress up.  We brought the leftovers so, technically, the entire cast and I shared pizza together!
Me and a dame
The cast of a Murder Mystery party
2. Today marks the last day of pizza month 2015.  I already miss it.

Last slice of Pizza Month 2015



  • VALUE:


  • TASTE:

12/18 = .667 x 5 = 3.33

Saturday, October 31, 2015

Day 30, 2015: Stanton Street Pizza (LES, NYC)

DAY 30: OCTOBER 30th, 2015

LOCATION: Stanton Street Pizza (127 Stanton St, New York, NY 10002)

GUEST(S): Erik Tanouye

ORDER: 1 slice of cheese, 1 slice of Margherita

Another place to get pizza. Interspersed between the boutiques, coffee shops, and night clubs in the Lower East Side of New York City are many hole-in-the-wall pizzerias. Stanton Street Pizza epitomizes such venues. With five chairs, a couple of stools all facing the walls, you may have walked right by it. It's the one jam-packed with students from the school across the street clamoring for a sweet slice of pizza. Sweet not just because it happens to be so convenient but because the tomato sauce is rather sweet.  That sauce is completely eclipsed by creamy fresh mozzarella and basil leaves on the Margherita - which is my favorite.  Other popular pies include the buffalo chicken, the pepperoni, and the regular cheese. Cooked and re-heated to order in a gas powered deck oven inches away from the display case, the cheese slices aesthetically fit the large, thin, orange-oil rich description of the quintessential New York street slice. They also taste good. And if you happen to come at the right time of day, you can get one for dollar. I know where I'd be after the bell rang if I attended the school across the street!


The options
Regular slice
Menu board
Day 30

1. If all goes well, Erik will soon have been a resident of three of New York City's five boroughs.
2. We both have a sweet tooth but to our credit, we somehow both walked into a nearby candy store and left empty-handed. I was very tempted by the taffy.  Erik likes sixlets.



  • VALUE:


  • TASTE:

  • N/A
9.5/18 = .528 x 5 = 2.64