Thanks for noticing me, Apiary

One of the members of the audience of the 2009 Slicey Awards also writes for the Apiary. His name is Keith Huang and he wrote about the Sliceys.

Thanks!

Here's the link



The Apiary celebrates Pizza Month!

(photo by Keith Huang as well)

Behind the Scenes: The Making of the...

Here's a documentary on the Making of the 2009 Slicey Award...


well, sort of...

2009 Slicey Awards announced...

BEST OVERALL EXPERIENCE - Keste (review)
BEST NEW DISCOVERY - Motorino (review)
BEST TASTING SLICE - Roberta's (review)
BEST PIZZA DAY - Paulie Gee's (review)
BEST IN SHOW - Roberta's Unearthed by Shawn Amaro


2009 BEST IN SHOW video nominees...

• NATHANIEL RINK - Denino's


• TONY CARNEVALE - "Adorable" Abitino's


• ROBIN ROTHMAN - Anselmo Double Take2


• ALEX MARINO - Knapp Street Pizza III; Balloon Boy


• SHAWN WICKENS - Pugsley's Plug-sley


• ANDREW TUCCI - Elmo Doesn't Go To John's


• LOUIE PEARLMAN - Regina Re-mix


• KEVIN HINES - Zio Nino Slice Talk Show


• ERIK TANOUYE - "More Than I Love You"


• SHAWN AMARO - Roberta's Unearthed

Special thanks to NY PIZZA SUPREMA (review from 2008) for providing the pizza for the 2009 Slicey Awards ceremony.

NY Pizza Suprema to cater 2009 Slicey Awards

NY Pizza Suprema will be providing the free pizza at the 2009 Slicey Award Ceremony and Video screening this Thursday (December 3rd) at 7:30pm at the Parkside Lounge (317 E. Houston, NY).

So, for the pizza alone, you should come...

2009 Slicey Awards Ceremony...

Pizza Month '09 is done, but who will win the coveted Slicey Awards?

We'll all find out at the Awards Ceremony. Here are the categories...

• BEST OVERALL EXPERIENCE
• BEST NEW DISCOVERY
• BEST PIZZA EXPERIENCE
• BEST TASTING SLICE
• BEST IN SHOW
  

What "show?" you may ask...
In addition to the pizza place awards, 11 short pizza videos of Pizza Month will be screened. Each has been edited by someone other than me (I edited the other 20). Each audience member will be given a ballot on which he will vote for his favorite all-around selection of the screen videos. Here is a list of the editors that will be showing pizza day videos.

• SHAWN AMARO
  
• ALEX MARINO
• ANDREW TUCCI
• TONY CARNEVALE
  
• HANNAH CHASE
  
• NATHANIEL RINK
  
• KEVIN HINES
  
• LOUIE PEARLMAN
  
• ROBIN ROTHMAN
  
• ERIK TANOUYE (reigning champion)
  
• SHAWN WICKENS
  

Free high quality pizza will be served!

Date: Thursday, December 3, 2009

Time: 7:30pm - 9:00pm

Location: Parkside Lounge

Street: 317 E. Houston St.

City/Town: New York, NY

RSVP to here so I can make sure there's enough free pizza for everyone!

DAY 31, Pizza Month 2009 - Keste (W. Village)

DAY 31: OCTOBER 31st, 2009

LOCATION: Keste (271 Bleecker St, NYC)

ORDER: 1 slice of Margherita, 2 slice of Keste, 1 slice of Margherita du Bufala, 1 slice of Pizza Del Re

GUEST(S): David Bluvband, Ruby Marez, Whitney Meers

REVIEW:
Keste is the Best-ay! Keste, when translated from Italian means "this is it" and, well, how appropriate. Naples pizza at it's finest.

Take, for instance, the Margherita. Hand-crafted wood-fired crust loaded with the perfect amount of San Marzano tomato sauce and topped with melted fresh mozzarella, a pinch of basil, and shimmering with a light drizzle of olive oil. Bellissimo. The only thing better than looking at it was eating it. Normally I don't advocate eating works of art but that's the artist's intent.

The artist name is Roberto Caporuscio. He''s not only the artist but he's also the president... of the Associazione Pizzaiuoli Napoletani (APN) "whose mission is to protect and preserve the Neapolitan pizza tradition" (from Keste's website). Needless to say, Keste is APN certified.

Roberto's mastery of the art of pizza making was further verified with my slice of Pizza Del Re. It isn't easy for me to fall in love with a tomato sauce-less pie but just one bite of the Pizza Del Re sent my heart aflutter. Typically I lean towards savory over sweet but the truffle oil combined with the prosciutto delivers just the perfect combination of both that I hope it's on the menu in heaven's pizzeria. Come to think of it, if heaven just opens up a Keste, there would be a lot less sinning in this world.

Keste is another name of a pizza on the menu. So, I ordered it. Loaded with rich tomato sauce, fresh buffalo mozzarella, prosciutto di parma, arugula, gran cru, and extra olive oil - it will fill you up and put a smile on your face.



Not to take anything away from the top quality ingredients, but what truly sets a Keste pizza apart is the mastery of the Naples style crust. Hand mixed, kneeded, and sculpted before topped and tossed into the imported Italian bell-shaped wood-fired oven, the dough is under close watch as it undergoes the metamorphosis into the soft, chewy crust. The 800'F oven heat may delicately singe the outer edge but nothing more, under such brilliant scrutiny.

I will be back as soon as I can. So will anyone who ever visits Keste so beat the rush and get over there. It's only a matter of time before it's common New York knowledge that Keste is the Best-ay!

MISC.:
1. Dave Bluvband also celebrated Pizza Month by eating pizza every day. He also did a recording after the pizza with Whitney, Ruby and I which is available here. Hope he had as much as I did this month!

2. I was gonna be late for pizza so quickly through together my costume....Dr. Mardi Gras. One item from the closet (lab coat) and one item from the desk (Mardi Gras beads). Happy Halloween.

3. I had the pleasure of meeting Roberto. He's one of the owners of Keste and gave me a tour of the joint.


4. Another pizza month comes to an end. Time for the off-season (Nov-Sep). Thanks for following my quest for the 31 days of pizza!


VIDEO CLIP:




RATING:
5/5

• VALUE:
  5/5


• AMBIENCE:
  3/3


• TASTE:
  10/10


• SERVICE:
  3/3

21/21= 1.000 x 5 = 5.00

DAY 30, Pizza Month 2009 - Celeste (UWS)

DAY 30: OCTOBER 30th, 2009

LOCATION: Celeste (502 Amsterdam Ave, NYC)

ORDER: 1 slice of the artichoke portion of the Quattro Stagioni, 1 slice of the Margherita, 1 slice of the special of the day which included speck

GUEST(S): Hanna Chase, Mark Lee

REVIEW:
Pizza...it's Celeste you can do. This popular Upper West Side Italian restaurant also serves decent pizza. We were the only ones that I could see in the cozy, romantically lit room to order pizzas. With a beautiful wood-fired brick oven staring back at us from the corner, I took it upon myself to find out why.

I began to salivate when the Margherita arrived. Copious amounts of fresh mozzarella cheese layered atop the thin wood-fired crust made for an idyllic canvas for the basil and olive oil. Appearance-wise, it looked fine. What it lacked was in the flavor department and where it lacked it was in the crust. Once the cheese and the [a bit too sweet] sauce ended on each slice, the crust lacked any zest, kick, spice, or pep. It reminded me of an unsalted pretzel.

This was a common theme for our other two pies as well. The Quattro Stagioni (the "Four Seasons") emerged as my favorite. Comprised of slices containing artichoke, mushroom, prosciutto, and fresh mozzarella, this pie offers plenty of high quality ingredients sure to stimulate most any human's taste buds. You're on your own when it comes to the crust though.

A reason to go back to Celeste is the daily specials. Different antepastas, entrees, pizzas, and desserts are featured each day.



We indulged and ordered the featured pie containing radicchio and speck (smoked prosciutto). The pun-lover in me wants to say it was radic-ulous and speck-tacular but really it was just pretty tasty. And, considering how much it cost, it was just about adequate.

I may return to Celeste. After all it is a very quaint Italian restaurant which is really popular. But, I will follow the other patrons lead and order the non-pizza menu items.


MISC.:
1. Mark and I met during Pizza Month 2002. We both did improv at the UCB theater. Hannah and I both went to Dartmouth where we both did improv. Hopefully we'll all meet again and do pizza inspired improv together.

2. Be on the lookout for Celeste. The sign is small.



VIDEO CLIP:




RATING:
3.10 /5

• VALUE:
  2.5/5


• AMBIENCE:
  3/3


• TASTE:
  4.5/10


• SERVICE:
  3/3

14.5/18= 0.619 x 5 = 3.10

DAY 29, Pizza Month 2009 - Modern Apizza (New Haven, CT)

DAY 29: OCTOBER 29th, 2009

LOCATION: Modern Apizza (874 State St, New Haven, CT)

ORDER: 2 slices of bacon and crushed garlic, 3 slices of Margherita

GUEST(S): Mark Feinberg

REVIEW:
Yet another reason to rely on oil. Modern Apizza (uh-beetz) churns out delicious oil-fired brick oven pies by the dozen - a well-oiled machine (pun intended). Since 1934 this large pizzeria has been satisfying countless New Haven residents, serendipitous tourists, and dedicated pizza enthusiasts.

The first pie to arrive at our table was loaded with bacon and crushed garlic. In addition to the creamy mozzarella ("mootz" in CT) and savory tomato sauce, there were actual pieces of perfectly cooked bacon. Not until the first bite does the garlic let its presence be known. And, well, it won't soon be forgotten. That's just garlic being garlic. This is good garlic too. For all you garlic lovers, make sure you order it.

Personally, I preferred the Margherita. Do not expect the flag of Italy as Queen Margherita received from chef Raffaele Esposito in 1889 (thanks, wikipedia). Served with a blended fresh mozzarella and without basil, the pie looks like a typical cheese pizza. But, in this case, looks are definitely deceiving. Modern's Margherita is atypically delicious.

Shimmering with olive oil and grease from the cheese applied to the base of the deeply charred crust, the pie almost completely conceals the tomato sauce. Not only does the sauce lie beneath the melted cheeses but it lies in the perfect amount.

Bite after bite, I just craved more. That being said, a personal pie will more than fill you up. Eat a $10 personal pie and wash it down with a thirst quenching Foxon Park white birch beer and enjoy every second of it. No need to send me a thank you card, I'm probably in the booth adjacent to you.


MISC.:
1. I met Mark because of pizza. He loves it. He noticed my blog and saw Modern had not been covered yet so he invited me up, picked me up at the train station, and paid for my pizza. Needless to say, this is the beginning of wonderful friendship.

2. I did the post pizza analysis on the train while I typed reviews. People thought I was weird. They were right.




VIDEO CLIP:




RATING:
4.64/5

• VALUE:
  4.5/5



• AMBIENCE:
  3/3



• TASTE:
  9/10



• SERVICE:
  3/3

19.5/21= 0.929 x 5 = 4.64

DAY 28, Pizza Month 2009 - Pizza in the Cone (Astoria)

DAY 28: OCTOBER 28th, 2009

LOCATION: Pizza in the Cone in the Rio Market (32-15 36th Ave, Astoria, QUEENS)

ORDER: 1 Marguerite cone

GUEST(S): Louie Pearlman

REVIEW:
Bad pizza, here we cone! I hope Pizza in the cone is not representative of typical Brazilian style pizza. Tucked in the back of the Brazilian themed Rio Market there is a kitchen complete with a short order chef, an oven, and a stove for preparing several interesting food items. Unfortunately, none of these are used when making a Pizza in the cone.

Stored in a freezer, thawed in a microwave, and toasted in a revolving heat contraption, the conical cuisine is then delivered to the customer.

I ordered a Marguerite and what was handed to me could best be described as solid mass of plasmic goo inside a spongy cone with a dark brown brim. It did contain oregano and and an olive or two as I discovered in my voyage through the stringy cheese. Only the truly committed cone-eater will reach the sauce as it gravitates towards and collects at the base.

Had the crust/cone been a higher quality bread, or the cheese been a better brand of mozzarella, or the tomato sauce tasted like actual tomatoes the flavor experience may have been enhanced exponentially. Since it wasn't, it took 10 minutes to arrive, and it costs more than the typical slice, I have a hard time coming up with a redeeming quality.

I wish this product had not been advertised as "Simply Delicious and Fun!!!" The novelty of it all made it borderline "fun" but it was far from "delicious." The same flyer also touts Pizza in the cone as "the new way to eat pizza." This will be very valuable information if we, as a society, ever get tired of eating pizza the traditional way.

Call me old fashioned but I'd like to keep my pizza in two dimensions.

MISC.:
1. Louie has a Holga. That's one of those plastic cameras that were initially built for children but photographers took an interest in since they allow for double exposures and the result of light leakage can be so artistic.


2. I drank a weird sounding soda called Guarana that ended up being the highlight of my meal. The grocery store has some interesting stuff.


VIDEO CLIP:




RATING:
0.972/5

• VALUE:
  1/5


• AMBIENCE:
  1/3


• TASTE:
  1.5/10


• SERVICE: N/A
  0/0

3.5/18= 0.194 x 5 = .972

DAY 27, Pizza Month 2009 - Vinny Vincenz (E. Village)

DAY 27: OCTOBER 27th, 2009

LOCATION: Vinny Vencenz (231 1st Ave, NYC)

ORDER: 1 slice of Margherita, 1 slice of Sicilian

GUEST(S): Stephen Jackett

REVIEW:
V's are for Victory...especially if the race is to find a good slice in the East Village. NYU students can stop by Vinny Vincenz as late as 4am on weekends for a solid slice and be back in there dorm by five after. Although I was not taking a study break I did have a hankering for some good pizza.



Vinny Vincenz was quick to oblige. I recommend the Margherita. The fresh mozzarella sprinkled with olive oil, basil, and parmesan and layered with tangy tomato sauce might not last long. So, order two. I chased my Margherita with a Vodka slice. While that might sound like something an alcoholic might do, I assure you that these are both pizza slices on Vinny Vencenz's menu. And, of the two I prefer the Margherita.

The vodka slice definitely tasted like a rich vodka sauce you might get with a penne pasta dish, but, without the pasta, there just wasn't enough. This could have to do with reheating of the slice in the conventional oven causing the sauce to absorb into the bread or perhaps it evaporated out where not covered by the cheese. Whatever the case, I need the sauce (in this case "sauce" does refer to vodka)!

Another signature slice touted by the owner is the Sicilian. A much more substantial slice made with a different-yet-equally-tasty tomato sauce. Still new to the Sicilian style, my allegiances lie with the thinner Neopolitan pie, but must admit the Grande cheese on the thick, crispy crust reminded me of cheesesticks dipped in sauce I loved so much as a child.

I will be back sometime in the future. Knowing the convenient hours, decent prices, and a solid product assures me that Vinny Vincenz will be there waiting.


MISC.:
1. I had the pleasure of meeting Ali, the owner of Vinny Vincenz.


2. Stephen Jackett and I went to college together. He is an amazing animator and brilliant artist.


VIDEO CLIP:




RATING:
3.75/5

• VALUE:
  4/5


• AMBIENCE:
  2.5/3


• TASTE:
  7/10


• SERVICE: N/A
  0/0

13.5/18= 0.750 x 5 = 3.75

DAY 26, Pizza Month 2009 - Giorgio's (UES)

DAY 26: OCTOBER 26th, 2009

LOCATION: Giorgio's (1343 2nd Ave, NYC)

ORDER: 2 slices of four cheese and pepperoni

GUEST(S): Rich Sommer, Robin Rothman

REVIEW:
Wine and Cheese...slice. Giorgio's is a Wine Bar that sells brick oven pizza by the slice. If the wine is anywhere near as good as the pizza, then that some tasty wine!



Take, for instance our four cheese pie with pepperoni. Which four cheeses?

"Mozzarella, gouda, parmigiana, and goat cheese," responded the manager.

Once identified, I could see and taste each one due to the different colors, textures, and, of course, flavor. But what an amazing flavor combination! Tack on to this the pockets of tomato sauce all atop a gas-powered brick oven crust and you got yourself a lactose laden tour de force.

If oil bothers you, skip the pepperoni. The cheeses alone will probably more than enough for the napkin dabbers.

Cost-wise, this is as reasonable as any wine bar in the Upper East Side could be. They had many other pies in the display case that looked enticing. I hope to visit again and try a few out to see if the reheated brick oven slices are as fresh as the new pie. And, while I'm there, I maybe even order some wine.


MISC.:
1. Rich is a cast member of one of my (and Robin's) favorite TV shows. It's called Mad Men and it's on AMC. He's also a hilarious improv comedian...despite what he says.


2. I was recommended this pizza place by Rich who explained this was his favorite pizza place before leaving NYC for Los Angeles. He relayed a story about how he and his wife ordered the same type of pie we eating and made a deal with Giorgio's that he would pay for the cab for the delivery guy to bring it to him. He said, "with the price of the cab, it may have been the most expensive pizza we had ever eaten, but also, the best!"


VIDEO CLIP:




RATING:
3.89/5

• VALUE:
  3.5/5


• AMBIENCE:
  3/3


• TASTE:
  7.5/10


• SERVICE: N/A
  0/0

14/18= 0.778 x 5 = 3.89

DAY 25, Pizza Month 2009; L'asso (SoHo)

DAY 25: OCTOBER 25th, 2009

LOCATION: L'asso (192 Mott Street, NYC)

ORDER: 3 slices of a large Margherita DOC, 1 slice of Soppressata, 1 bite of a Puta Di Mare

GUEST(S): Will Hines, Tabitha Lee, Robin Rothman

REVIEW:
Another reason to be lassoed into Little Italy. L'asso offers Naples style pizza in a cozy-borderline-romantic setting.

Ranging in sizes from 12" round (small) to 29" oblong (large), these wood-fired excellently prepared pies don't last long. L'asso is also one of the few locations to offer the Margherita D.O.P. The acronym is short for Denominazione di origine controllata which, when translated means authentically Italian. When applied to pizza, it not only refers to the style of the pie but the ingredients and the manner in which it is prepared. Without even looking into the kitchen I know the tomatoes were San Marzano, the cheese is fresh mozzarella, the crust is hand-crafted and cooked in a wood-fired brick oven and, oh, there will be basil. The one variable that concerned me was, would I like it.

It took me all of one bite to shake that worry. L'asso's Margherita D.O.P. is absolutely delicous. Loaded with tomato sauce, sprinkled with olive oil, and baked to perfection, this 29" football shaped masterpiece didn't last long. This is the reason to come back.

The Soppressata also had its merits. A fan of meats, but still new to Italian dry-cured salami, I must admit the flavors of the onions, meat, and sharp cheeses overwhelmed the sauce and mozzarella that I love so much. Considering I eat pizza everyday, I do welcome a change. And L'asso offers plenty of gourmet alternatives. Anything from the Puta Di Mare which features shrimp and broccoli rabe to a gluten free pie. I haven't tried that yet. Maybe another date night...since, of course, I will be back.


MISC.:
1. Will, Tabitha, Robin and I went on a double date here. Afterward we went to Ferrara's for dessert. We were the last to leave.
2. Bring reading glasses if you're farsighted like me.


VIDEO CLIP:




RATING:
4.04/5

• VALUE:
  3.5/5


• AMBIENCE:
  3/3


• TASTE:
  8/10


• SERVICE:
  2.5/3

17/21= 0.809 x 5 = 4.04

DAY 24, Pizza Month 2009; Anselmo's (Red Hook)

DAY 24: OCTOBER 24th, 2009

LOCATION: Anselmo's (354 Van Brunt Street, Red Hook, BROOKLYN)

ORDER: half of a Italian Sausage, half of a Margherita

GUEST(S): Robin Rothman

REVIEW:
Coal-hearted newcomer. Anselmo's may be the new pizzeria on the block but the recipes are not. Even their Pecorino is aged (inside joke).

Every bite of the standard margherita contains a tangy tomato sauce, a hint of basil, and a burst of sharp and grated cheeses. After each bite, the flavor continues. The bitterness from the coal charred edges and the sourness from the intense pecorino romana leave a lingering aftertaste that might be all that you remember. While I, personally, enjoy it, I do prefer the crisp initial taste of the high quality ingredients.


One of these ingredients is the Italian Sausage. Order it and you will be pleasantly surprised when your pie comes out with a blend of both sweet and spicy sausage. I sure was. There was no shortage of topping either. Cow's milk fresh mozzarella comes standard with every order but I did notice buffalo mozzarella on the menu as well.

Overall, I am thrilled there is another coal fired pizza place. I am even more pleased to hear that they offer free public tastings of their product. To me, this indicates a commitment to excellence as well as the customer. Suffice to say, I'm [Red] hooked and will be back.

MISC.:
1. Anselmo's used to be a bakery with the coal oven in the basement. It has since been refurbished and moved, brick by brick upstairs to the pizzeria.
2. Combine a trip to Red Hook with a visit to IKEA, that's what we did. There's a free shuttle bus that leaves from Borough Hall constantly. It's good to have coal-fired pizza for dinner and wash it down with some IKEA Lingonberry soda.


VIDEO CLIP:

Edited by Robin Rothman and nominated Best In Show at 2009 Slicey Awards ceremony



RATING:
4.40/5

• VALUE:
  4/5


• AMBIENCE:
  3/3


• TASTE:
  8.5/10



• SERVICE:
  3/3

14.5/18= 0.806 x 5 = 4.03

DAY 23, Pizza Month 2009; Tomato N Basil (Park Slope)

DAY 23: OCTOBER 23rd, 2009

LOCATION: Tomato and Basil (226 4th Ave, Park Slope, BROOKLYN)

ORDER: 1 slice of cheese, 1 slice of grandma

GUEST(S): Mike McFarland

REVIEW:
#1 Grandma!



Tomato and Basil's sign reads "Home of the Grandma slice" and while it may not be where the grandma slice was invented it could very well be the place it was perfected.

As the name of the pizzeria indicates, the grandma slices are served with copious amounts of rich, tangy tomato sauce and just the right amount of basil. But there is so much more. The olive oil drizzled into the precisely proofed dough and creamy fresh mozzarella also contribute to the overall deliciousness of the slice and are not mentioned on the awning outside. Of course, Tomato and Basil and Olive Oil and Mozzarella and Dough is a rather lengthy store name so I suppose they made the right choice to just focus on the first two.

That being said, I strongly urge you to order a slice with both Tomato and Basil. Obviously I'm biased towards the grandma but there are several other options including the margherita and marinara that also include the featured ingredients.

My second slice was a standard cheese slice. Despite it's outward appearance, it was more-than-solid. The orange shade of the cheese is likely due to the presence of so much tomato sauce beneath it. Since I love good tomato sauce and Tomato and Basil specializes in it, I loved every bite of this slice. I especially like it when the sauce and cheese go all the way to the edge of the, in the this case, uniformly thin-yet-chewy crust.

If you are ever wandering around Prospect Park on a warm day, stop in and see what I mean. Also go here if it's cold but keep your jacket on...I did.


MISC.:
1. Michael McFarland likes his pizza cold.
2. The music is played rather loudly but it's good music.


VIDEO CLIP:




RATING:
4.03/5

• VALUE:
  4/5


• AMBIENCE:
  1.5/3


• TASTE:
  9/10


• SERVICE: N/A
  0/0

14.5/18= 0.801 x 5 = 4.03

DAY 22, Pizza Month 2009 - Abitino's (Murray Hill)

DAY 22: OCTOBER 22nd, 2009

LOCATION: Abitino's (39th St and 2nd Ave)

ORDER: 1 slice of cheese, 1 slice of grandma

GUEST(S): Jon Golbe

REVIEW:
Looks good, tastes better.



Abitino's might not be the reason why the rest of the country looks to NYC for good pizza but it sure is good NYC pizza. Not only do the slices look the part with the big outter edge and thin, perfectly-foldable underside they taste the part. They are delicious. The staff makes no secret of the fact they use quality ingredients including rich tomato sauce and a blend of creamy mozzarella and sharp grated cheeses.

Having no shortage of tomatoes and olive oil, I particularly enjoyed eating my grandma...slice. According to Director of Operations Giuseppe Borruso there are five Abitino's pizzerias around New York opened by five members of the same family. Although there may be slight variations, Giuseppe assures, "We make good pizza."

This location (east of Grand Central) sells slices by day and transforms into a casual dining restaurant at night. Now that I know there is a great slice place with all the amenities of a restaurant (clean facilities, beer and wine license, nice staff) I will definitely be back. Heck, it's so centrally located, I'll meet you there.


MISC.:
1. The director of operations, Chef Giuseppe Borruso has been on television nearly 50 times talking about food, including a history of pizza.
2. Jon Golbe co-wrote and starred in one of my favorite video shorts called Teen Homicide for ch 101.


VIDEO CLIP:

Edited by Tony Carnevale and nominated Best In Show at 2009 Slicey Awards ceremony



RATING:
4.02/5

• VALUE:
  4/5


• AMBIENCE:
  3/3


• TASTE:
  7.5/10


• SERVICE: N/A
  0/0

14.5/18= 0.806 x 5 = 4.02

DAY 21, Pizza Month 2009 - Pugsley's (Rose Hill, Bronx)

DAY 21: OCTOBER 21st, 2009

LOCATION: Pugsley's (590 E 191st St, Rose Hill, BRONX)

ORDER: 2 slices of pepperoni


GUEST(S): Megan Gray, Jarrett Berenstein, Shawn Wickens

REVIEW:
A Pizzeria Honor Roll or just a pizzeria on-a-roll! If US News & World Report ranked college pizzerias Pugsley's would have to be tops. Inexpensive, convenient, open late, and really tasty - a quadruple crown!

An extra large pepperoni pizza and a pitcher of beer costs us $20 (five bucks each). And this great deal also includes entertainment! Order a full pie and a member of your party is invited back behind the counter to hammer a suspended gong. Yes. A gong. According to a laminated sign penned by owner Sal, who is as eccentric as he is Italian (and he's VERY Italian), you are to associate what you want to achieve in life with the sound of the gong. Then, later in life you can look back on it and see if you achieved it or gave up on it.

It's deep but, then again, Sal went to Woodstock in '69 and "thinks he's still there."



More often than not, Sal can be found in the pizzeria he named Pugsley's. Located half a block from Fordham University, he knows his audience and caters to them magnificently. Long hours, great deals, no frills, and plenty of seating. The sights, sounds, and smells encounter may overwhelm newcomers into "stimulation overload." But the colorful wallhangings, gong gonginga, glasses clinking, and cooks clamoring find a cozy peace in this bustling colligiate pizzeria on or around the time you bite into your extra large slice.

There is no shortage of rich tomato sauce on a Pugsley's pizza pie. Topped with plenty of creamy Grande Mozzarella cheese and bottomed with a sturdy and substantial crust, extra meats and veggies aren't necessary for taste or sustenance. My two slices of pepperoni hit the spot and then some. Shake-on spices are available for folks looking for a more flavorful crust, but definitely try it beforehand as there is some built-in pep.

I would love to return to Pugsley's. This does not mean I'm returning to college (mom and dad!) but, if I were, and all other things being equal, I may very well pick Fordham based on how much I liked Pugsley's.



MISC.:
1. We are four members of Junior Varsity, an improv comedy troupe from the Magnet Theater that happen to be doing a gig at Fordham University
2. I interviewed a couple of coed (that's not sexist I hope) that had just returned from their Fordham Lacrosse game. They were in uniform and everything.


VIDEO CLIP:

Edited by Shawn Wickens and nominated for Best In Show at 2009 Slicey Awards ceremony


RATING:
4.29/5

• VALUE:
  4.5/5


• AMBIENCE:
  2.5/3


• TASTE:
  8/10


• SERVICE:
  3/3

18/21= 0.857 x 5 = 4.29

DAY 20 pt. 2, Pizza Month 2009 - Denino's (Staten Island)

DAY 20 pt 2: OCTOBER 20th, 2009

LOCATION: Denino's (524 Port Richmond Ave., STATEN ISLAND)

ORDER: 2 slices of cheese, 1 slice of Italian sausage

GUEST(S): Tommy Napoli

REVIEW:
Institutionalized and loving it. Denino's is such a Staten Island institution the street it resides on has been renamed Carlo Denino's Way. Let me be the millionth person to say that the Carlo Denino's "way" is the right way to make pizza.

Even though I tend to focus on the sauce, there is no denying Denino's mastery of the crust. Using a 70+ year old recipe, the outer edge of each pie is perfectly circular with a uniform thickness throughout. Furthermore, the crust is perfectly foldable-without-creasing. Best of all, the golden brown border is firm yet chewy making for a perfect vehicle to transport Denino's delicacies from your plate to your palate.


Some may want to dab the wetness off the top of the uniquely blended cheese but I think it adds to the taste. I would have loved for the rich tomato sauce to have extended to the outer edge but recognize and appreciate the emphasis on the crust. If you like toppings, let me recommend the sausage. Made in-house, the sweet Italian sausage adds just the right amount of zest to the already savory pie that is no doubt satisfying everyone inside the family-friendly pizzeria. If you don't believe me, look around. New York smiles don't lie.


There is no accommodating the demand for Denino's pizza. We went on an offpeak time and there were no parking spots in the lot and all the tables were full. Of course it's packed. Offer a high quality pizza pie at a very reasonable price for 72 years and the people will come, go, and return. I have done the first two and am anxiously looking forward to returning.


MISC.:
1. This was only part 2 of day 20. I also ate pizza at nearby Zio Nino.
2. Tommy Napoli has a Cadillac.


VIDEO CLIP:



RATING:
4.29/5

• VALUE:
  4.5/5


• AMBIENCE:
  2.5/3


• TASTE:
  8/10


• SERVICE:
  3/3

18/21= 0.857 x 5 = 4.29

DAY 20 pt. 1, Pizza Month 2009 - Zio Nino (Staten Island)

DAY 20 pt. 1: OCTOBER 20th, 2009

LOCATION: Zio Nino (1756 Forest Ave., STATEN ISLAND)

ORDER: 1 slice of cheese, half slice of upsidedown, half a slice of chicken caesar salad

GUEST(S): Tiffany

REVIEW:

New to the nabe, not new to pizza. Zio Nino has an unwritten menu including more dishes than most diners. The difference is that all of Zio Nino's offerings are pizza. Want a salad, a taco, and some Chicken Marsala? All are available so long as you don't mind a triangular portion atop flatbread.

The ingredients that make up the multitude of ecclectic pies beneath the expansive display case are better and more copious than you would likely find at restaurants specializing in them. Take, for instance, the taco slice. Loaded with freshly slice tomatoes, lettuce, cheddar cheese, and seasoned ground beef, the weighty taco slice is the equivelent of at least three tacos. And, priced at $3.25, it's a steal.

"But what about the REAL pizza?" you may ask.

"What about it?" the employees would respond in Staten Island English.

"It's good. Really good," is how I would respond.

The more traditional plain slice is my favorite. Zio Nino proves that creamy Polly-O mozzarella, rich tomato sauce, and a sprinkle of Pecorino Romano served on perfectly foldable crust is all you need. Simple, solid, sold!

After eating the plain cheese, I see no need to be distracted by the Rigatoni Vodka or the Sfingiome Square. Of course, if I lived in the area, I would be coming here often enough I'd want to try it all. Only in New York can you find such a delicious pizzeria in a strip mall.

MISC.:
1. This was only part 1 of day 20. I also ate pizza at nearby Denino's.
2. Zio Nino means Uncle Nino and named after the owner's uncle....who doesn't smile in photographs.



VIDEO CLIP:

Video edited by Kevin Hines
Nominated for "Best in Show" at 2009 Sliceys



RATING:
4.17/5

• VALUE:
  5/5


• AMBIENCE:
  3/3


• TASTE:
  7/10


• SERVICE: N/A
  0/0

15/18= 0.833 x 5 = 4.17

DAY 19, Pizza Month 2009 - Yolo (Astoria)

DAY 19: OCTOBER 19th, 2009

LOCATION: YOLO - You Only Live Once (31st St. near Ditmars Blvd., Astoria, QUEENS)

ORDER: 2 slices of YOLO Fusion, 1 slice of the Italian

GUEST(S): Maddy Mako, Kitzi Taylor, Tony Carnevale

REVIEW:
Greco-Italian appetizers for the price of entrees. You Only Live Once (YOLO) fuses decent cooking with a sports bar. The result is rather confusing. Seated in brand new comfortable white booths with cloth napkins, one would hardly expect to be in plain site of nine plasma screens and a projection. With baseball and football clearly visible and overly audible from every part of the restaurant, table conversation must take place between downs, innings, and outbursts of other patrons. Not the ideal atmosphere for enjoying well crafted pizzas.

Take, for instance, my YOLO Fusion; a pesto and garlic infused sauced with expertly marinated barbeque chicken, spinach, basil, and goat cheese.

"The flavor just explodes in your mouth," our waiter explained and I could attest to.

Soon after "flavor detonation," the tasty dish was gone. My appetite, however, remained. See, the crust is so microscopically thin, the first personal pie you eat serves as an appetizer for the next. Assuming the game is still on and you have another ten dollar bill try bringing "The Italian" in for relief.



The Italian comes loaded with tomato sauce, onions, peppers, cheese and sweet Italian sausage. This, more traditional pie solidifies YOLO as a decent choice for above average tasting pizza.

Open for only a few months, YOLO is likely still trying to find its feet. They definitely have the recipes to be a great pizzeria. They also have the hardware to become a Sport lovers heaven. Assuming YOLO follows the pizza, I am confident I will return. Otherwise, I may just peak through the window and check out the score of the Mets game.

MISC.:
1. Maddy Mako is running in the New York City Marathon this year. She said one of the things that inspired her was my NYC Marathon podcast.
2. After pizza, Kitzi, Tony and I went to my apartment for some post pizza Red, White, and Blue Chili. It's my own recipe that I'm developing to compete in the Rolex Daytona Beach Chili Cook-off in late January.


VIDEO CLIP:

Video edited by Erik Tanouye
nominated for Best In Show at the 2009 Slicey Award Ceremony



RATING:
2.74/5

• VALUE:
  1.5/5


• AMBIENCE:
  1/3


• TASTE:
  6/10


• SERVICE:
  3/3

11.5/21= 0.548 x 5 = 2.74

DAY 18, Pizza Month 2009 - John's (Midtown)

DAY 18: OCTOBER 18th, 2009

LOCATION: John's Pizzeria (44th St. near 8th Avenue)

ORDER: 1 slice of bruschetta, 2 slices of sausage, 1 slice of peppers and mushroom

GUEST(S): Christine Delorenzo, Danica Lo, Eric Del Pozo, Robin Rothman, Kitzi Taylor

REVIEW:

PIZZA: Dear Johns...I love you. Your coal fired brick oven crust shimmers golden brown with the slight bit of grease from your melted shredded mozzarella. Your crust is so firm and toppings so mouthwatering it makes me want to spend eternity with you and no one else! ...Johns?...hello?...Oh well, his tomato sauce was tasty but I tend to prefer pizzas that offer me fresh mozzarella anyway.



ATMOSPHERE: Johns Pizzeria midtown exists in an old cathedral. If you don't believe me, look up. The ceiling is about 40-50 feet high and adorned with stained glass. Johns has changed some things, however. The pews are gone and I seriously doubt the pair of coal fired brick ovens were there back when. And while there is no confessing, there are plenty of folks professing just how great Johns pizza is. With such a large bit of real estate, located in the heart of theatre district it's no wonder it costs a bit more (~$15-17 w/o alochol), but it's worth it...amen.

MISC.:
1. I went to college with these folks that all met in high school, Stuyvesant High School, that is...


2. Afterward we went to Red Mango. I love that place but not a big fan of the pumpkin spice frozen yogurt.


VIDEO CLIP:

Edited by Andrew Tucci and nominated for Best In Show at the 2009 Slicey Award ceremony



RATING:
4.17/5

• VALUE:
  4/5


• AMBIENCE:
  3/3


• TASTE:
  7.5/10


• SERVICE:
  3/3

17.5/21= 0.833 x 5 = 4.17

DAY 17, Pizza Month 2009 - Nomad (Hopewell, NJ)

DAY 17: OCTOBER 17th, 2009

LOCATION: Nomad (10 E Broad St, Hopewell, NJ)

ORDER: 2 slices of Margherita di Bufala, 1 slice of Margherita di Bufala w/ fresh Organic Arugula and Prosciutto, 1 slice of Pepperoni, half a slice of Shitake Mushroom, half a slice of Marinara, one bite of Spicy Sausage

GUEST(S): Adam Kuban, Famdoc, Philip Given, Jason IDOP, Stacey Snacks, Ciao Chow Linda, Nick Sherman, Scott Wiener, Paulie Gee, Brownie, Cary and Lillian Steiner,, Brooks Jones, and Robin Rothman.

REVIEW:
Nomad...happy YES! What began as a wandering, oven-toating REO Speedwagon seems to have found a home in Hopewell, New Jersey. Owners Stalin Bedon and Tom Grim assure patrons that the 'wagon may be parked but it and the wood-fired payload are very much operational. But don't worry, citizens of Hopewell, there's a bigger, better oven inside??. Nomad serves high quality Neopolitan style pies that are all distinctly delectable. Any pizza fan will like them all but the question is, "which will you like best?"

My favorite is the Margherita di Bufala. The wetter, more widely dispersed bufala cheese put the emphasis exactly where I want it: on the sauce. And, with the sauce at center stage, Nomad delivers! The San Marzano tomatoes and blend of sea salt, aged parmesan and organic olive oil created a rich, savory spread I crave even as I write. Simple, yet exquisite.


For the less sauce-centric, Nomad's got you covered. Literally covering the Margherita with locally grown arugula, prosciutto and/or pepperoni will all but guarantee a fresh new flavor some of my pizza guests called "heavenly." Two other signature pies, the Shitake Mushroom and Spicy Sausage, incorporate caramelized onions to enhance the consistency and provide a zesty aftertaste. Both of these were favorited by members of the table. And finally, there's the less-is-more Marinara pie. What it lacks in cheese it makes up for in crushed red pepper. Even the Marinara had its #1 fans.


Although I may prefer more sauce or advocate melting the fresh mozzarella more, Nomad has got the dough recipe down pat. Much like a snowflake, no two are exactly the same but they're all similar in that they're soft with golden brown spots, chewy, and tasty. The crust makes the bed for the top tier ingredients to sleep in.




I admire Nomad's commitment to quality. I may not trek out to Hopewell anytime soon but you can bet that I'll be chasing after any REO Speedwagons that come my way.


MISC.:
1. Twelve food bloggers descending on a pizzeria on a single pizzeria in rural New Jersey did not happen accidentally. This was a field trip that was conceived online at sliceny by Paulie Gee. It was cool to finally meet other self-proclaimed "pizza freaks" such as Adam Kuban (founder of sliceny.com) and Scott Wiener (Scott's pizza tours).

(Me and Adam Kuban)
2. Here are some blog entries of some others that came along the Nomad excursion:

• Jason from I dream of pizza
• Stacey from Stacey Snacks Online
• Brooks Jones (The Pizza Commander) from Me, Myself, and Pie
• Cary and Lillian Steiner from Passion-4-Pizza.com and, of course,
• Adam Kuban from SliceNY

3. I was also fortunate enough to meet the owners of Nomad, Stalin (yes, that's his name) Bedon and Tom Grim.



VIDEO CLIP:




RATING:
4.29/5

• VALUE:
  4/5


• AMBIENCE:
  3/3


• TASTE:
  8/10


• SERVICE:
  3/3

18/21= 0.857 x 5 = 4.29

DAY 16, Pizza Month 2009 - Benny Tudino's (Hoboken, NJ)

DAY 16: OCTOBER 16th, 2009

LOCATION: Benny Tudino's (622 Washington St, Hoboken, NJ)

ORDER: 1 slice of cheese

GUEST(S): Dan Bookbinder

REVIEW:
Holy Hoboken, it's HUGE!



Since 1968, Benny Tudino's has been proving that it is possible for regular size people using regular sized dough and a regular sized oven to make giant sized slices of pizza. So much so that the sign outside bears the tag "Home of the Largest Slice." And the sign don't lie!

This photo (submitted by Megan on Hoboken411) of a slice and a newborn baby side-by-side is pasted on the oven. I like it because it not only shows just how big a slice is but that Benny's is a family friendly place. It's also wallet friendly. These behemoth slices are about 2.5x the size of a typical slice yet go for about the same price ($3).

It tastes better than a typical slice too but don't eat it right away...it's too hot! The crust bubbles are about the only immediately edible-without-consequences parts when the monster arrives. My slice had several bubbles on it pushing the sauce and cheese aside, but the sheer size of it still left at least the equivelent of two slices of bubble-free goodness. For a bit more pizzaz, I recommend adding pepperoni (and napkins for oil dabbing).

Judging by the number of people grabbing early dinner pizza and the smiles on their faces, it's safe to say that Benny's is a local favorite. But, seeing as it's located a mere 10 minutes from the PATH station on the hippest street in Hoboken, it can be your favorite too. If I'm in Hoboken again, I'd gladly return the Benny Tudino's.


MISC.:
1. Dan left his cell phone at Benny's so we called it and one of the cook's answered. In the end, the phone and Dan lived happily ever after.
2. I met Benny Tudino. He was sitting in the booth adjacent to ours.



VIDEO CLIP:




RATING:
4.05/5

• VALUE:
  5/5


• AMBIENCE:
  2.5/3


• TASTE:
  6.5/10


• SERVICE:
  3/3

17/21= 0.810 x 5 = 4.05

DAY 15, Pizza Month 2009 - Knapp Street III (Bensonhurst)

DAY 15: OCTOBER 15th, 2009

LOCATION: Knapp Street Pizza III (427 Kings Hwy, Bensonhurst, BROOKLYN)

ORDER: 1 slice of cheese, 1 slice of Chicken Marsala

GUEST(S): Donald Kaplan, Kitzi Taylor

REVIEW:

Knapp time. Anytime you're in Bensonhurst and want a great tasting slice, it's Knapp time. Knapp Street Pizza III serves dozens of different slices ranging from a typical cheese slice to lasagna. Each has a distinct flavor unique to itself.

On a whim, I ordered the chicken marsala. I took a bite of the slimy grey and white slice and was pleasantly greeted with the flavor of a tasty chicken marsala. The chicken was moist, succulent, and best of all, grilled. These tender chunks complemented the mushroom and onion on the firm-but-chewy crust. Tying it all together was the rich marsala sauce. A well-crafted Italian dish that tastes as authentic as it is delicious. And when it's on pizza, you can even the dish it's served on!

A true judge of a a pizzeria is the plain cheese slice. The verdict: Awesome! I think the secret is the tomato sauce. The cheese and crust were most definitely above average but the sauce put it way over the top.

If you live in or around Bensonhurst, do us both a favor and set aside some Knapp Time.

MISC.:
1. Donald is a life-long Brooklyn boy knows a lot of people.
2. Most of the conversation topics centered around the "balloon boy" hoax.

3. Knapp Street III is not affiliated with Knapp Street I and II.


VIDEO CLIP:

Edited by Alex Marino and nominated for Best In Show at 2009 Slicey Awards ceremony



RATING:
4.02/5

• VALUE:
  4/5


• AMBIENCE:
  2.5/3


• TASTE:
  8/10


• SERVICE: NA
  0/0

14.5/18= 0.801 x 5 = 4.02

DAY 14, Pizza Month 2009 - Roberta's (Bushwick)

DAY 14: OCTOBER 14th, 2009

LOCATION: Roberta's (261 Moore St. Bushwick, BROOKLYN)

ORDER: 3 slices of a Margherita, 2 slices of a Specken Wolf, 1 slice of a Millenium Falco

GUEST(S): Adrian Rose, Shawn Amaro

REVIEW:
A masterpiece! Travel out to Morgan Avenue on the L train and take a look around. Amongst the graffiti covered warehouses and bent street signs ("BOGART St." bent to read "ART St."), there's a caged-up window, a dirty ATM, and a cursive sign reading "Roberta's."

You have arrived.

Regardless of whether or not you categorize the restaurant and surrounding area as "urban art" or the work of vandals, Roberta's pizza is an undeniable masterpiece.



It could be the red onions and smoked prosciutto on the Specken Wolf that takes you on a magic pizza ride. Couple it with the sausage on the Millenium Falco and you may be doing the Kessel Run in "less than twelve parsecs." But don't let the pun-filled menu distract you (as it has me), the ingredients are among the best. Proof of this lies at the core; the basic Margherita.



Fresh mozzarella (made in-house) melted into a rich tomato sauce and garnished with basil grown in the greenhouse out back seems basic enough. But toss it in an imported Italian wood-fired brick oven and cook it perfection renders the Margherita anything but "basic." Also, at $8 a pie, it's one of the best deals around.

I will be back to Roberta's...with friends. It's one of those places you can introduce your friends to and watch with a smile on your face as the pizza brings one to theirs.

MISC.:
1. The Millennium Falco is no longer on the menu but Adrian Rose loves it so much she mentioned it to the waiter who asked the cook who agreed to resurrect the recipe.
2. Shawn Amaro is editing this video and he mentioned something about an exploding car. i hope he finds a way to use it in the vid.


VIDEO CLIP:

Video edited by Shawn Amaro and winner of Best In Show at the 2009 Slicey Award ceremony



RATING:
5/5

• VALUE:
  5/5


• AMBIENCE:
  3/3


• TASTE:
  10/10


• SERVICE:
  3/3

21/21= 1.0 x 5 = 5.00

DAY 13, Pizza Month 2009 - Subway (Chelsea)

DAY 13: OCTOBER 13th, 2009

LOCATION: Subway (30th St and 8th Ave)

ORDER: 1 slice of a personal cheese with sausage

GUEST(S): Matt Shafeek, Jen Sanders

REVIEW:

Out of the bag and into the oven, the sub [par] way to make pizza. If you want to "eat fresh," then stick with the sandwiches. The pizzas are stored in the back, frozen in a vacuum-packed plastic bag with the crust already sauced and cheesed (if those were verbs).

It is quick. So, you won't have to wait more than 90 seconds to be disappointed. Since we ordered sausage, there was some amount of prep work that had to be done. The sandwich artist grabbed some sausage from the freezer in the back and tossed it on board the frozen crust. He topped it all off with a blend of shredded cheeses from the "make table" and put it in the oven and pushed the "pizza" button.

The cheese tossed on immediately before the oven was my favorite part. There was the characteristic stringy-ness that likely came from the mozzarella in the mix and also a nice taste, probably from a mild cheddar. I found the crust spongy and undercooked. Perhaps, three more seconds in the convection oven might have done the trick.

In the end, my guests and I likened the taste, appearance, consistency to Elio's frozen pizzas. Knowing this, I would recommend adding plenty of tasty toppings like you might do with Elio's at home. I do recommend going to subway, but for the sandwiches, not the pizza.




MISC.:
1. Afterward, I saw Jen Sanders perform in a musical improv comedy show at the nearby Magnet Theater. That show, called ONCE UPON A TIME is awesome. People make up songs on the spot.

2. Matt Shafeek is my sidekick in my talk show, The Spotlight with Sean Taylor.



VIDEO CLIP:
video being processed




RATING:
1.33/5

• VALUE:
  1/5


• AMBIENCE:
  1.5/3


• TASTE:
  2.5/10


• SERVICE:N/A
  0/0

5/18 = .277 x 5 = 1.33

DAY 12, Pizza Month 2009; Vezzo (Murray Hill)

DAY 12: OCTOBER 12th, 2009

LOCATION: Vezzo (31st St and Lexington Ave)

ORDER: 2 slices of individual classica with prosciutto, half of individual shroomtown, 1 slice of sausage

GUEST(S): Tony Carnevale

REVIEW:

Crispy, tasty, tangy, gone! Order a lot more than you think when you visit Vezzo. Do this not only because the flavor combinations will leave you wanting more but because the crust is so microscopically thin. A single individual pie will not likely fill you up. Never fear, there are plenty of other items available on the menu. Just don't count on getting your carbs from the pizza.
I strongly recommend the Shroomtown. In general, I am not a fan of mushrooms as a topping for pizza but this signature pie combines three different types with truffle oil, tomato sauce, and just enough cheese to make for the tastiest mushroom pizza I have eaten since Gruppo (another Thin Crust pizzeria owned by the same family).

Since my guest and I were still pretty hungry after quickly putting our ($9 - $12) individual pies down the hatch, we decided to order a third pie. The Classica with prosciutto which included fresh mozzarella instead of the standard cheese. Even though I would have preferred the cheese to be cooked a little more thouroughly and the prosciutto to have been sliced thinner, it was all but devoured soon after the photo at right was taken.

The pizza at Vezzo tastes great. I really like the cracker thin crust, fresh ingredients, nice ambience, and awesome service. Unfortunately, unless I have an expense account or someone else says, "Let's eat, I'm buying," I won't be back. My stomach wants what my wallet can't afford.




MISC.:
1. The owner of Vezzo owns Gruppo, Posto, and Spunto.

2. Tony's intro in the video cracks me up.

VIDEO CLIP:





RATING:
3.69/5

• VALUE:
  2.5/5


• AMBIENCE:
  3/3


• TASTE:
  7/10


• SERVICE:
  3/3

15.5/21 = .738 x 5 = 3.69

DAY 11, Pizza Month 2009 - Pizza Etc. (Brighton, MA)

review and video to come!

DAY 11: OCTOBER 11th, 2009

LOCATION: Pizza Etc. (2 Tremont St, Oak Square, Brighton, MA)

ORDER: 2 slice of plain, 1 slice of black olive and feta


GUEST(S): Andrew Butterworth, Linda Fessenden, Robin Rothman

REVIEW:

Brighton's bright idea.

"Let's Get Pizza."

"But it's 1am and we live in Boston, nothing's open."

"Pizza Etc. is!"

I have witnessed this (or similar) exchanges two times and I don't even live in Boston. Why? Because most bars close around 1am and the T (Boston's underground transportation system) follows suit soon thereafter. But, Pizza Etc. is open seven days a week at least until 1am. It's there when you need it. Not only that, but the abundance of fresh toppings help elevate the quality above that of any average pizza pie. "Well, it must be expensive then." Nope. On the contrary, you can get a large cheese pizza for under $9. Available, appetizing, and affordable...that's straight A's!

I won't go so far as to say "Amazing," however, I was pleasantly surprised walking into the pizzeria. My guests and I were thrilled to see numerous tables and chairs enabling this carryout and delivery joint a third option of carry-in. And that is what we did. Right out of the oven, into the box, and on to our plates. The pizza is as gourmet as you order it. I recommend the black olive and feta cheese pie for a unique Mediterranean flavor. Each bite made me more excited for the next. It was my first time eating this topping combination but it won't be the last.

Considering the alternatives, when in Brighton, do what the Brightonians do and try Pizza Etc. The overly puffy, soft chewy crust might make think it's chain pizza but Pizza Etc. is not a chain...yet. With the quality of product they produce and the convenience, they may soon be.

MISC.:
1. Linda and Andy are engaged.

2. It seems like most Boston establishments (restaurants, cafes, bars) have sports paraphernalia adorning the walls. Pizza Etc. is no exception. I even saw a pre-Yankees era Babe Ruth plaque.

VIDEO CLIP:


RATING:
3.47/5

• VALUE:
  4/5


• AMBIENCE:
  2.5/3


• TASTE:
  6/10


• SERVICE: N/A
  0/0

12.5/18 = .694 x 5 = 3.47

DAY 10, Pizza Month 2009; Pizzeria Regina (Boston, MA)

DAY 10: OCTOBER 10th, 2009

LOCATION: Pizzeria Regina (11 Thatcher St, Boston, MA)

ORDER: 1 slice of Puttanesca, 1 slice of The Giambotta, 1 slice of Margherita, 1 slice of Capricciosa

GUEST(S): Nathaniel Rink, Andrew Butterworth, Linda Fessenden, Maurie Lewis, Robin Rothman

REVIEW:

Can't mess with success. The original Pizzeria Regina opened in 1926, making it not only one of the oldest pizzerias in Boston, but in the country. It was founded during Prohibition, back when alcoholic beverages were banned. Fear not, 'though the pizza recipe may have remained the same, I assure you, Regina sells alcoholic beverages...and for a decent price!


Located in the heart of Little Italy in Boston's North end, Pizzeria Regina is easy to find. Just meander around the curiously clean streets until you come to a long line of people. Now you're within a couple blocks! But don't worry, the line moves quickly. It won't be long before you will be eating amongst residents and tourists alike that swear by Pizzeria Regina.


Although I ate 4 slices amongst the devoutees, I was not converted. I prefer a richer tomato sauce, and copious amounts of it. The toppings are what distinguishes Pizzeria Regina. Despite the tendency to centerload them, the freshness and overall flavor of the exotic toppings more than make up for the rather mainstream cheese and crust.

I understand Pizzeria Regina has expanded out to locations all around Boston. Having never had the pizza before the expansion, I am not sure how this business move has affected the overall taste and quality of the pie but Pizzeria Regina classic (the original) cooks a solid pie that I would gladly eat again. I am still curious what all the fuss is about.


MISC.:
1. Robin and I walked all around Boston Harbor afterward. It's very pretty.

2. If you see a big obelisk in the distance across Boston Harbor, it's the Bunker Hill Memorial.

VIDEO CLIP:

Edited by Louie Pearlman and nominated for Best In Show at the 2009 Slicey Award ceremony

RATING:
3.69/5

• VALUE:
  3/5


• AMBIENCE:
  3/3


• TASTE:
  6.5/10


• SERVICE:
  3/3

15.5/21 = .738 x 5 = 3.69

DAY 9, Pizza Month 2009; Company (Chelsea)

DAY 9: OCTOBER 9th, 2009

LOCATION: Company (24th St. and 9th Ave, NYC)

ORDER: half of an individual Margharita, one bite of a Flambe, one fourth of Cauliflower

GUEST(S): Erik Tanouye, Matt Pack, Robin Rothman

REVIEW:

Think of the company, then follow your gut. If you've ever been to Company (Co. for short) your better judgement will likely take you back. This time, bring a date. Company's hip, clean interior, large service fleet, inconspicuous kitchen, and full bar proves pizza can be a date worthy meal. Avoiding the temptation to put their oven front and center like in most pizzerias, Co. opts for the more traditional restaurant route. The oven is in the kitchen, in the back. Orders go back, gourmet food comes forward. The oven itself is the opposite of traditional, however. Imported from Los Angeles, Co.'s dome shaped gas powered Earthstone oven seems to provide the perfect amount of heat to every inch of every pie.

Apparently the owner of Co., Jim Lahey, also owns Sullivan Street Bakery. And, by no coicidence, the bread is what sets Co. pizza apart from the rest. As a solid foundation for each pie, the crust buttresses layers of high-end toppings all across the menu. A seasoned tomato sauce, flavorful fresh mozzarella, and requisite basil puts the taste of Co.'s Margherita right up there with Lucali and Franny's...that's pretty good company (pun very much intended)!


In addition to the standard Neopolitan pies, Co. offers several signature pizzas that expertly blend some interesting toppings ranging from cauliflower to spinach. For lardon (pork fat) lovers, I recommend the Flambe. Swimming in a tasty white sauce called bechamel, the parmesan, buffalo mozzarella, and carmelized onions mix together with the lardon for a flavor that will just melt in your mouth. A taste that will leave you wanting more. Also, a quantity that will leave you wanting more.

Quality don't come cheap. Co. is a date place so expect date prices.
We went during an off-peak time and found the open tables and soft music relaxing and cozy. However, there were hints that indicate the "social" atmosphere of two long pizzera-length tables could become rather cafeteria-like if more populated or if the volume of the music were increased.

As it was, a late lunch at Co. wound up being both comfortable and satisfying. I will be back.

MISC.:
1. Don't videotape the oven. They don't allow that for some reason. If you want to see it, though, Adam Kuban at sliceny.com got some great pictures of it here.

2. Today was Erik Tanouye's birthday.


VIDEO CLIP:


RATING:
4.05/5

• VALUE:
  3/5


• AMBIENCE:
  3/3


• TASTE:
  8/10


• SERVICE:
  3/3

17/21 = .810 x 5 = 4.05

DAY 8, Pizza Month 2009; Rizzo's (Astoria)

DAY 8: OCTOBER 8th, 2009

LOCATION: Rizzo's Fine Pizza (Steinway St and 30th Ave, Astoria, QUEENS)

ORDER: 1 slice of Sicilian, half a slice of Neopolitan, personal Mafiosa

GUEST(S): Alan Fessenden

REVIEW:
Miracle on Steinway Street. Maybe miracle isn't the right word for it but how do they make the crust so thin and the taste so flavorful? In 1959, Joe Rizzo and his brothers opened up a small pizzeria on Steinway Street in Astoria, Queens. The surrounding area has changed a lot but Rizzo's address is still the same. Once you taste it you'll thank the Rizzos for keeping the business family owned and operated all the while. They will likely thank you right back from behind the counter as they do on their menu for choosing them.

It's easy to support a liitle pizza shop when the slices are a unique brand of deliciousness. All of the specialty pizzas are distinctly Mediterranean in origin. I will vouch for the personal Mafiosa topped with sausage, roasted pepper, olives, and capers by saying it was honestly the first time I enjoyed eating olives in my life. There were just the right number of them to really bring out the flavor in the roasted pepper on the extremely (almost Roman) thin crust. Something for every tastebud!

I appreciated the Mafiosa with all my mouth, but the Rizzo signature slice, the thin crusted Sicilian, is what keeps me coming back. The recipe includes copious amounts of rich, tangy tomato sauce with a single slab of creamy mozzarella flanked by bits of sharp and mild grated cheeses. All of these rest atop a thin, crispy gas powered oven crust.


"If you want doughy or cheesy, it's probably not for you," David Rizzo, acting manager tells me.

David Rizzo, like his father before him, makes pizza the way he likes to eat it. Fortunately for everyone I have ever met here, we like it that way too. Definitely take a chance on Rizzo's. The first one's free....for real - tell them its your first time. I bet it won't be your last.

MISC.:

1. When I leave Astoria, this may be what I miss the most

2. Alan spends one month a year clowning around...literally.

VIDEO CLIP:



RATING:
4.45/5

• VALUE:
  4.5/5


• AMBIENCE:
  3/3


• TASTE:
  8.5/10


• SERVICE: N/A
  0/0

16/18 = .889 x 5 = 4.45

DAY 7, Pizza Month 2009; Little Luzzo's (UES)

DAY 7: OCTOBER 7th, 2009

LOCATION: Little Luzzo's (96th St and Lexington Ave)

ORDER: 2 slices of Margherita, 1 slice of sausage and broccoli rabe with chili sauce

GUEST(S): Jen MacNeil, Kevin Danenberg

REVIEW:

From Naples with love. Meet Ciro, Mattieu, and Salvatore. In the back, that brick-clad heating device is their brick oven. These are the primary reasons you will love Little Luzzo's (pronounced Loo'tzos). Their Neopolitan pizza expertise as well as their accents are a dead giveaway that this is the REAL DEAL.

Each pie is prepared with imported Italian sauce, and plenty of it. The cheese is bufala mozzarella and the crust is handcrafted (and tossed, when the camera's on) by the affable pizza experts before being perfectly baked in the aforementioned gas-powered brick oven. But how much would you pay for all of this imported goodness? Little Luzzo's charges $2.50 for a slice AND a drink. Now, that's a real deal on the REAL DEAL. It won't be long before people will pay double for the very same product so go there now and you may get one of the few seats.

Little Luzzo's is related to Luzzo's in the East Village but does not serve the same pizza. According to Ciro, the owner of Luzzo's "trusts us to make good pizza." With good reason I may add.

MISC.:

1. Little Luzzo's is new so if you live in the area, make them feel at home.

2. Kevin plays the saxaphone at weddings around the country! Jen's a writer.

VIDEO CLIP:


RATING:
4.45/5

• VALUE:
  5/5


• AMBIENCE:
  2.5/3


• TASTE:
  8.5/10


• SERVICE: N/A
  0/0

16/18 = .889 x 5 = 4.45

DAY 6, Pizza Month 2009; Maffei (Flatiron)

DAY 6: OCTOBER 6th, 2009

LOCATION: Maffei's Restaurant (6th Ave and 22nd St)

ORDER: 1 slice of Grandma, 1 slice of Grandpa

GUEST(S): David Carl

REVIEW:
Maffei's throws a lot of grandmas in the oven and feeds them to their customers. Once you sink your teeth into a hot grandma you may never look at your own grandma the same. But before you do anything drastic, it's important to note that a grandma slice gets its name from the chefs, not the ingredients. Long before pizza was popularized in the United States, Italian grandmothers ("Nonna") used to push dough out into a cookie sheet, layer on tomato sauce, and season the dish with herbs, olive oil and cheese. The resulting crust is slightly thicker than typical NY pizza but not quite as thick as typical Sicilian style (here is an excellent resource for pizza crust from SliceNY.com).

(L to R: Grandpa, Grandma)

Over time the term "grandma" has been misused as it refers to pizza so much that it has become a blanket term for any rectangular shaped pie. Maffei even has a "grandpa" slice. I seriously doubt while grandma was stretching dough, grandpa was doing the same thing only with fresh mozzarella, basil, and slices of tomato. If so, that's not right! I had a slice of each. Not that you're ever supposed to compare grandma and grandpa, I like grandma better. While I typically prefer fresh mozzarella, I found it blander tasting and more rubbery in consistency. Also, the slices of tomato doubled the overall weight of the already heavy slice. But the grandma was just right. The tomato sauce pockets, olive oil, and mozzarella cheese created a mouthwatering blend that will definitely have me coming back.

Located in the heart of the Flatiron district, in the center of Manhattan, this old-school pizzeria has old-school prices. Grandma and Grandpa are each under $3 and even less during lunch. The secret is out though. A lot of people compete for very few seats so it may just be wise to grab a slice from the affable Maffei and his son and be on your way.

MISC.:

1. David Carl became a mover when a guy gave him a moving van.

2. Root beer and pizza may be the perfect combo.

VIDEO CLIP:


RATING:
3.67/5

• VALUE:
  4.5/5


• AMBIENCE:
  2/3


• TASTE:
  6.5/10


• SERVICE: N/A
  0/0

13/18 = .722 x 5 = 3.67

DAY 5, Pizza Month 2009; Two Boots (Hell's Kitchen)

DAY 5: OCTOBER 5th, 2009

LOCATION: Two Boots (9th Ave and 44th St)

ORDER: 2 slices of a small Bayou Beast

GUEST(S): Robin Rothman

REVIEW:


The Saints just marched in to Hell's Kitchen. Two Boots brought their Lousiana-infused pizza pies into the heart of the city. Now theater-goers, tourists, and bridge-and-tunnel bar crawlers can put a solid slice in their mouth and get a Cajun kick in the pants at the same time. Get Two Boots original specialty pie. I did. The Bayou Beast is my favorite. Although they sell them by the slice, I recommend buying a fresh pie to ensure nothing will zap any zing from the zesty creations. Oh, and there will be zing. The Bayou Beast, for instance, is loaded with seasoned shrimp, andouille (spicy sausage), and mashed up jalepenos. The mozzarella may cut some of the kick, but there is plenty more atop that cornmeal crust.

Escape to Two Boots in your mind as well. For anyone who has ever been to New Orleans, the ambiance will bring you back. The artwork on the windows is loaded with vibrant colors and stylized archetecture. Beads, chandoliers, and photos of the Big Easy adorn the north wall and the menu is straight out of Bourbon Street. Bring your own Jazz or Zydeco and the transplantation will be complete. The movie posters on the south wall and '69 Mets portrait indicate that owner Phil Hartman models his stores based on what he loves. Well, he loves New Orleans and good pizza and that's good enough for me.

MISC.:

1. I also love the Mets. Since I was in little league on the '86 Mets, I'm more of a 1986 Mets fan but have come to learn a lot about the Miracles and respect the '69 team as well.

2. See why I like Robin...(pic to right)

3. The pizza in the video does what it has to do in order to earn its beads.

VIDEO CLIP:


RATING:
4.45/5

• VALUE:
  4.5/5


• AMBIENCE:
  3/3


• TASTE:
  8.5/10


• SERVICE: N/A
  0/0

16/18 = .889 x 5 = 4.45