DAY 31: October 31st LOCATION: Arturo's Pizzeria (106 W. Houston St., NYC) GUEST(S): Andrew Butterworth, Tony Carnevale, Kevin Hines, Mark Lee, Todd Simmons ORDER: 2 slices of cheese, 2 slices of pepperoni, 1 slice of sausage PIZZA REPORT: Perfect end to a perfect month. Arturo's makes a coal fired brick oven delicacy rich in everything I like. The crust is a little thicker than other coal-fired brick oven establishments (to my delight) and I love the sauce- which they layer on top of cheese in the perfect quantity. The toppings were well spaced as well. Typically, you have all this deliciousness while listening to live jazz...but apparently, not on Halloween. MISC.:
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Friday, October 31, 2003
Day 31, 2003: Arturo's Pizzeria (W. Village, NYC)
Thursday, October 30, 2003
Day 30, 2003: Rosario's Pizza (LES, NYC)
DAY 30: October 30th LOCATION: Rosario's Pizza (Orchard St. and Stanton St., NYC) during Variety Underground at the Parkside Lounge (317 E. Houston St.) GUEST(S): Rebekka Johnson, Lillie Ng, Aaron & Tony, the Locals, Kromph, Ashley Sronce, Moustache McFadden, Shockwave, Tony Carnevale, Samantha (the waitress), and the entire audience of Variety Underground ORDER: 1 slice of cheese, 1 slice of pepperoni PIZZA REPORT: Great taste, good jaw workout. Although I enjoyed both slices, the outer crust was extremely chewy. I theorize this may be because the pizza sat for 30 minutes before being eaten and perhaps the oven was set on too high of a temperature. The cheese distribution was good and the cheese to sauce ratio was right on for both slices. That being said, however, I preferred the pepperoni slice. The only-cheese slice was a bit bland whereas the pepperoni slice had the zest needed to really make me smile. MISC.:
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Wednesday, October 29, 2003
Day 29, 2003: Park Pizza (Flatiron, NYC)
DAY 29: October 29th LOCATION: Park Pizza (Park Ave S. and 24th St., NYC) GUEST(S): Kevin Hines, Rob Lathan ORDER: 2 slices of cheese PIZZA REPORT: Usually good. I have eaten at Park Pizza more than any single pizza place in NYC but always for lunch. The volume of sales during lunch is so high that the pizza is always fresh and made very quickly. Apparently, this is not the case near closing time (7pm). The pizza was overly chewy. I'm not sure if this was because of the cheese or the crust but it was quite a workout getting through both slices. It was also difficult to eat pizza with the strong smell of whatever cleaning agent they use to mop up the floor wafting about. I did, however, manage to eat both slices I will be back. It's a good lunchtime pizza place. MISC.:
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Tuesday, October 28, 2003
Day 28, 2003: Famous Roma Bono Pizza (Chelsea, NYC)
DAY 28: October 28th LOCATION: Famous Roma Bono Pizza (9th Ave. and 29th St., NYC) GUEST(S): Kevin Hines, Dave McKeel, Brian Waddell ORDER: 1 slice of cheese PIZZA REPORT: Strange but good. The sauce had sort of a weird flavor but I liked it. Despite outward appearance once the slice was heated, it tasted fresh. If one must faultfind, the slice was a tad greasy and some of the slices "on display" suffered from red edges and centerloaded toppings, but, all in all, I'd say if you stick with cheese, you can't go wrong. MISC.:
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Monday, October 27, 2003
Day 27, 2003: New Park Pizza (Howard Beach, Queens)
DAY 27: October 27th LOCATION: New Park Pizza (Howard Beach, QUEENS) GUEST(S): Erik Marcisak ORDER: 2 slices of cheese PIZZA REPORT: Erik Marcisak drove me all the way out to Howard Beach to have what some random old Italian man told his friend was the "best slice of pizza in Queens". Random old Italian men know their pizza. This brick oven pizza establishment cooks the pizza to perfection. Both of my slices were a light gold color with perfectly sculpted outer crust. The crust underside was firm enough to support the toppings and expertly cooked such that it was uniformly charred (not in a burnt way) to maximize flavor. Rarely does the crust underside add so much to the flavor of a slice. Open up a location in the ciy, New Park Pizza. MISC.:
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Sunday, October 26, 2003
Day 26, 2003: Astoria Pizzeria (Astoria, Queens)
DAY 26: October 26th LOCATION: Astoria Pizzeria (30th Ave. and 32nd St., QUEENS) GUEST(S): Kevin Hines, Erik Tanouye ORDER: 1 slice of cheese PIZZA REPORT: Looks ain't everything. Despite looking pretty old, my slice of cheese was revived when placed in the oven for a mere 2 minutes. In my experience, pizza sitting out on the counter for any length of time tends to result in sauce depletion. I don't know whether this is from evaporation or absorption into the crust but thankfully it did NOT happen at Astoria Pizzeria. Instead the sauce, cheese, and firm crust worked together to create maximum satisfaction. Conventional oven pizza I look forward to eating again. MISC.:
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Saturday, October 25, 2003
Day 25, 2003: Pizza Hut (Boston, MA)
DAY 25: October 25th LOCATION: Pizza Hut (Boston, MASS) at Nat Rink's birthday Party (Somerville, MASS) GUEST(S): Andy Butterworth, Nat Rink ORDER: 2 slices of medium pepperoni, 2 slice of supreme stuffed crust PIZZA REPORT: I like Pizza Hut. The pan and stuffed crusts each have a quality to them that, if not eaten constantly, truly provide a unique pizza-enjoying experience. Also, since the cheese is not quite as emphasized in Pizza Hut pizza (from a taste perspective) I recommend getting one or more toppings. I enjoyed eating both the meat and the vegetables on my pizza and was happy to see that neither were centerloaded nor too sparse. Very well made pizza and nice reminder of my pre-NY pizza days. MISC.:
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Friday, October 24, 2003
Day 24, 2003: Sal's (Mamaroneck, NY)
DAY 24: October 24th LOCATION: Sal's (Mamaroneck, New York) out of the trunk of Mark Lee's car (11 Madison Ave, NYC) GUEST(S): Andrew Butterworth, Mark Lee ORDER: 3 slices of pepperoni PIZZA REPORT: Great taste delivered to my place of work and to my stomach. The pie was slightly oranger than a typical NYC Neopolitan style pizza making me think that Sal's may use more than just mozzarella cheese. The pepperonis were all well placed with just the right amount of spicyness, the crust was just firm enough to be foldable, and the sauce... just delicious. It makes sense why there was a 40 minute line at Sal's at 11am. This is good pizza. MISC.:
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Thursday, October 23, 2003
Day 23, 2003: Pronto Pizza (Midtown, NYC)
DAY 23: October 23rd LOCATION: Pronto Pizza (8th Ave. and 37th St., NYC) GUEST(S): Adam Koppel, Kevin Hines, Chris Wright ORDER: 1 slice of cheese PIZZA REPORT: Late night treat. My cheese slice was oily but the taste made up for it. By habit, I dumped crushed red peppers and oregano on my slice since they were available. These spices made the already good tasting slice, a great tasting slice. MISC.:
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Wednesday, October 22, 2003
Day 22, 2003: John's Pizzeria (Midtown, NYC)
DAY 22: October 22nd LOCATION: John's Pizzeria (44th St. and 7th Ave., NYC) GUEST(S): Rachel Biello, Marlena Bittner, Rob Cacy, Jennifer Hammaker, Kasha Lewis ORDER: 1 slice of cheese, 4 slices of Bruschetta, sausage and basil PIZZA REPORT: Holy Pizza! John's Pizzeria (midtown) inhabits a building that at one time was a cathedral. The crispy coal fired brick oven crust tastes so good that it seems as if there still may be a little divine intervention. All 5 slices were delicious. Good topping coverage, excellent cheese placement, and the slightly charred crust made the ensemble absolutely brilliant. I also went out on a limb and tried my first slice of Bruschetta pizza. I soon after ate my second through fourth slices of Bruschetta pizza. Rather than having tomato sauce, the Bruschetta pizza has sliced/diced tomatoes - much like authentic Italian pizza (I’m told), It really is tasty. Even though sauce is probably the most important component part of a great pizza, I truly did enjoy my four slices of sauceless Bruschetta pizza. MISC.:
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Tuesday, October 21, 2003
Day 21, 2003: Luigi's Pizza (Chelsea, NYC)
DAY 21: October 21st LOCATION: Luigi's Pizza (8th Ave and 23rd St., NYC) GUEST(S): Matthew Shafeek ORDER: 2 slices of cheese PIZZA REPORT: Bigger but not better. The slices at Luigi's are significantly larger than typical NY pizza slices, however, when you subtract the area taken up by the poorly popped bubbles, the uncheesed red edges, and the tasteless crust, the slice is not quite as big. The crust is firm and the sauce isn't bad so I did enjoy several bites before I gave up. MISC.:
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Monday, October 20, 2003
Day 20, 2003: Patsy's Pizzeria (Chelsea, NYC)
DAY 20: October 20th LOCATION: Patsy's Pizzeria (23rd St and 8th Ave., NYC) GUEST(S): Amey Goerlich, Chris Wright ORDER: 4 slices of pepperoni 2 slices of cheese (cheese slices not pictured) MISC.:
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Sunday, October 19, 2003
Day 19, 2003: Last Stop Cafe (Astoria, Queens)
Saturday, October 18, 2003
Day 18, 2003: Grimaldi's (Brooklyn Heights, NYC)
DAY 18: October 18th LOCATION: Grimaldi's (19 Old Fulton St and Brooklyn Bridge, BROOKLYN) GUEST(S): Petra Boden, Millicent Cho, Matt Donnelly, Angela DeManti, Christina Gausas, Kevin Hines, Terry Jinn, Shannon Manning, Erik Tanouye, Sean Taylor and Ben Rodgers (not pictured) ORDER: 2 slices of pepperoni 1 slice of cheese PIZZA REPORT: Superior. My slices tasted so good. I did prefer the pepperoni slices but it was a win-win situation. The coal-fired thin crust with imported tomato sauce and fresh mozzarella cheese truly sets a standard of excellence for pizza (basil leaves were also a nice touch too). I enjoyed my pepperoni slices more because the pepperoni is cut by hand and adds a nice spicy touch to the perfect pizza....making it MORE perfect. MISC.:
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Friday, October 17, 2003
Day 17, 2003: L'Allegria Brick Oven Pizza (Hell's Kitchen, NYC)
DAY 17: October 17th LOCATION: Brick Oven Pizza (44th St and 9th Ave., NYC). GUEST(S): Kirk Damato, Angela DeManti, Erin Foley, Erika Kern ORDER: 5 slices of an individual cheese pizza, 1 slice of an individual mushroom pizza PIZZA REPORT: Soft and delicious. This aptly named eating establishment is cozy and tasty. The chef takes your order and prepares the pizza from scratch right in front of you. What the man-behind-the-counter lacks in ordertaking etiquette, he more than makes up for in pizzamaking expertise. With just the right amount of cheese, sauce, and toppings, his creations are consistently delicious. The brick oven results in a soft warm crust that will make you think twice before not-eating it. MISC.:
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