31 Days of Pizza

Day 31, Pizza Month 2011 - Pizzeria de Antonio e Mirella (Rome, Italy)

2011-11-04T06:59:00.000-07:00

DAY 31: OCTOBER 31st, 2011

LOCATION: Pizzeria de Antonio e Mirella (Rome, Italy)

ORDER: 1 slice of cheese

GUEST: Robin Rothman

MISCELLANEOUS:
1. Robin and I went on a biking tour of Rome. The whole city is a museum. It's also a testament to how important it is to be on the winning side of things. Win or your big beautiful structures will be ripped apart and used for the big beautiful structures of the people that won.

2. One of the places we visited on the bike tour was the Pantheon. Not only is it a beautiful structure but it is also where Queen Margherita (of pizza Margherita fame) and her husband, King Umberto I, are buried.

2. The Vatican is truly amazing. Thousands of years of artifacts and paintings by or of three out of four Ninja Turtles.

Day 30, Pizza Month 2011 - Pizza (Palermo Airport, Sicily, Italy)

2011-11-03T18:42:00.000-07:00

DAY 30: OCTOBER 30th, 2011

LOCATION: Pizza (Palermo Airport, Sicily, Italy)

ORDER: 1 slice of Pizza Regale Gold

GUEST: Robin Rothman

MISCELLANEOUS:
1. Robin and I found some funny signs on the way to the airport that cracked us up...

2. People said mixed things about Alitalia but I liked it.

Day 29, Pizza Month 2011 - Antica Focacceria Francesco (Palermo, Sicily, Italy)

2011-11-03T09:12:00.000-07:00

DAY 29: OCTOBER 29th, 2011

LOCATION: Antica Focacceria Francesco (Via Alessandro Paternostro 58, Palermo, Sicily, Italy)

ORDER: 1 slice of sfincione

GUEST: Robin Rothman

MISCELLANEOUS:
1. Robin and I have been living in NYC for years and never rode one of those red double-decker buses. We went on one in Palermo and it was cool. You get 24 hours to hop-on and hop-off anytime one comes around. Also, it's like a really high up convertible.

2. Palermo has one of the coolest Botanical Gardens called Orto Botanica. In addition to cool looking trees, there's turtles and a cafe for cappuccinos!

Day 28, Pizza Month 2011 - Palazzo Trabucco (Palermo, Sicily, Italy)

2011-11-03T05:39:00.000-07:00

DAY 28: OCTOBER 28th, 2011

LOCATION: Palazzo Trabucco (Via Bottai, 24 - 26 - 28, Piazza Marina, Palermo, Sicily, Italy)

ORDER: 7/8 of an individual Margherita

GUEST: Robin Rothman

MISCELLANEOUS:
1. Robin (and I, for that matter) is not a cappuccino drinker but has had at least one every day we have been in Italy.

2. On our way back to the hotel, we stumbled upon a crowded back alley which turned out to be a market-by-day-beer-garden-by-night. In addition to inexpensive drinks, the father/son duo cooking up panchetta wrapped scallions were one of my highlights of the trip.

Day 27, Pizza Month 2011 - La Posada (Palermo, Sicily, Italy)

2011-11-01T02:44:00.000-07:00

DAY 27: OCTOBER 27th, 2011

LOCATION: La Posada (Via Amari, Sicily, Italy)

ORDER: 7/8 of an individual Sfincione

GUEST: Robin Rothman

MISCELLANEOUS:
1. Robin and I took a train from Naples to Palermo which took 9 hours of beautiful Southern Italian countryside. Oh, also, in order to get on to the island of Sicily, they load the entire train on to a boat. I kid you not!

2. So far, I have had bacon and cappuccino every day I have been in Italy.

Day 26, Pizza Month 2011 - Pizzeria Brandi (Naples, Italy)

2011-10-30T06:43:00.000-07:00

DAY 26: OCTOBER 26th, 2011

LOCATION: Pizzeria Brandi (Salita Sant'Anna di Palazzo, 2, Naples, Italy)

ORDER: 1/2 of an individual Margherita

GUEST: Robin Rothman

MISCELLANEOUS:
1. Robin and I made the most of this rainy day by visiting the ruins of Pompeii and a total of three pizzerias on Via Dei Tribunali (Port' Alba, Di Matteo, Sorbillo) and finally Pizzeria Brandi. Unfortunately, the rain wiped out our chances to see anything once we reached the top of Mount Vesuvius.
2. Pizzeria Brandi used to be called Pietro...e basta così, which means "Peter ...and That's Enough." While named this, Chef Raffaele Esposito created a pizza fit for a queen, Queen Margherite, to be exact. He made it the colors of the Italian flag - green (basil), white (mozzarella), and red (tomato) and named it the Margherita. She loved it in 1889 and I love it 2011.

Day 25, Pizza Month 2011 - Pizzeria da Michele (Naples, Italy)

2011-10-30T03:33:00.000-07:00

DAY 25: OCTOBER 25th, 2011

LOCATION: Pizzeria da Michele (Via Cesare Sersale, 1, Naples, Italy)

ORDER: 1/2 of an individual Marinara pie, 1/4 of an individual Margherita

GUEST: Robin Rothman

MISCELLANEOUS:
1. Robin discovered a cat colony out on the pier and took many photos. I love how Mount Vesuvius looms in the distance over Naples.

2. Pizzeria da Michele is pronounced "Mick-A-la" and is the pizzeria featured in EAT, PRAY, LOVE with Julia Roberts. Also, they ONLY serve two pies - Margheria & Marinara.

Day 24, Pizza Month 2011 - Pizza Mattozzi (Naples, Italy)

2011-10-30T00:15:00.000-07:00

DAY 24: OCTOBER 24th, 2011

LOCATION: Pizza Mattozzi (Via Via Filangieri 16, Naples, Italy)

ORDER: 2/3 of an individual Vesuvio pie

GUEST: Robin Rothman

MISCELLANEOUS:
1. The view from the roof of our hotel looks out on the Castel de Oro - The Egg Castle.

2. In Naples, wood fired brick ovens are ubiquitous. You honestly cannot go a block without the word "Pizzeria" appearing at least twice. I love it!

Day 23, Pizza Month 2011 - Al Forno della Soffitta (Rome, Italy)

2011-10-28T18:22:00.000-07:00

DAY 23: OCTOBER 23rd, 2011

LOCATION: Al Forno della Soffitta (Via Piave 64, Rome, Italy)

ORDER: 7/8 of an individual Margherita, 1/8 of Speck and Funghi

GUEST: Robin Rothman

MISCELLANEOUS:
1. We're in Italy!
2. The concierge at our hotel and Terry Jinn both recommended Al Forno della Soffitta. Now I will too.

3. When in Rome, do what the Romans do and eat pizza de Napoli (pizza the way they do it in Naples).
4. Robin and I went on a tour of the Colosseum (Colosio) which apparently is named after a giant statue of the emperor rather than it's actual name, the Flavia Amphitheater. It's lit up beautifully at night. It's now my phone lock screen.

Day 22, Pizza Month 2011 - ZPizza (JFK Airport, Queens)

2011-10-28T13:55:00.000-07:00

DAY 22: OCTOBER 22nd, 2011

LOCATION: ZPizza (Terminal 4, Gate B30, JFK Airport, Queens)

ORDER: 1/2 an individual Pepperoni

GUEST: Robin Rothman

MISCELLANEOUS:
1. Robin Rothman and I are in Italy (Rome, Naples, and Sicily) until November 1st. We nearly missed our flight but had to observe pizza month before we boarded considering the plane landed the next day and we hadn't eaten a slice yet.
2. Not knowing where the bus to JFK boarded nor which terminal we were heading was perfect foreshadowing for our trip to a land where we have never been, don't speak the language, and know no one.

Day 21, Pizza Month 2011 - Verde Coal Oven (Bushwick, Brooklyn)

2011-10-28T10:22:00.000-07:00

DAY 21: OCTOBER 21st, 2011

LOCATION: Verde Coal Oven (254 Irving Ave, Brooklyn)

ORDER: 2/3 an individual Margherita, 1/6 of a Lucky Charlie

GUEST: Kevin Cragg

MISCELLANEOUS:
1. I have performed on stage with Kevin Cragg more than any one else over the past decade I have known him and I'm honored to have him as a groomsman in my wedding.
2. Kevin Cragg's facebook status messages are both profound and hilarious. Friend him and see what i mean.
3. This pizzeria was a recommendation of Alan Starzinsky.
4. Sitting two tables away was Michael Murphy, or as Kevin Cragg calls him, "Tanner."

Day 20, Pizza Month 2011 - PizzArte (Midtown East, NYC)

2011-10-28T07:06:00.000-07:00

DAY 20: OCTOBER 20th, 2011

LOCATION: PizzArte (69 West 55th St, NYC)

ORDER: 3/4 of an individual Margherita, 1/4 of an individual PizzArte

GUEST: Jen MacNeil, Robin Rothman

MISCELLANEOUS:
1. Robin Rothman and I took engagement photos in Central Park with photographer Christine Loy who also plays softball and darts.
2. The cab from Central Park went the slowest route possible depriving us of valuable Jen MacNeil time. If past pizza months are any indicator, Jen MacNeil would have said something amazing and/or hilarious that I would write here.
3. When I told the pizziola that I was going to Naples (his home town) he and the manager quickly wrote down several recommendations of pizzerias I should visit and when to mention their names. By the way, their names are Dario and Pasquale and they're extremely nice and good at what they do.

Day 19, Pizza Month 2011 - Roberta's mobile unit (Chelsea, NYC)

2011-10-28T04:57:00.000-07:00

DAY 19: OCTOBER 19th, 2011

LOCATION: Roberta's mobile unit (Madison Square Park, NYC)

ORDER: 1/4 of a mini Cheesus Christ pie, 1/4 of a mini Bee Sting pie, 1/2 of a mini Speck-n-wolf

GUEST: Alexis Saarela, Robin Rothman

MISCELLANEOUS:
1. Alexis Saarela works in the flatiron building and gave Robin and I several pointers on our upcoming trip to Italy (Oct. 22 - Nov 1) since she and long-time pizza month guest Terry Jinn recently returned from the pizza motherland.
2. Robin Rothman tabbed Alexis to be a bridesmaid in her upcoming wedding to me.

Day 18, Pizza Month 2011 - Ray's Prince St. (SoHo, NYC)

2011-10-28T01:45:00.000-07:00

DAY 18: OCTOBER 18th, 2011

LOCATION: Ray's (27 Prince St., NYC)

ORDER: 1 slice cheese

GUEST: Ruby Marez, Binu Paulose

MISCELLANEOUS:
1. Ruby Marez and Binu Paulose are Rubin - an improv comedy duo that performs all over New York and is traveling to Toronto in the very near future.
2. Despite not including it in its name, this Ray's, according to my pizza-loving compatriot Scott Wiener (of Scott's Pizza Tours), is the "original" or the "famous original" Ray's dating back to 1959. Sadly, it will be closing its doors at the end of the month.

Day 17, Pizza Month 2011 - Graziella's (Fort Greene, Brooklyn)

2011-10-19T09:15:00.000-07:00

DAY 17: OCTOBER 17th, 2011

LOCATION: Graziella's (232 Vanderbilt Ave., Brooklyn)

ORDER: 1 slice of Pizza Margherita, 1 slice of Pizza Vito, 1 slice of Pizza Arugula & Parmesan, 2 slices of Pizza Inferno

GUEST: Meghan Brown, Chano Garcia

MISCELLANEOUS:
1. Meghan Brown is in town from South Bend, Indiana where she works for Notre Dame. She not only is a proud alum but so is her father and grandfather. Apparently half the people that attend Notre Dame have a "funny story" attached to it.
2. Look for Chano on commercials. He's taking TJ Mannix's commercial acting class so stay tuned.

Day 16, Pizza Month 2011 - LJ Pizza (Hell's Kitchen, NYC)

2011-10-18T09:45:00.000-07:00

DAY 16: OCTOBER 16th, 2011

LOCATION: LJ Pizza (754 10th Ave., NYC)

ORDER: 1 slice of cheese

GUEST: Lance Kushner, Cyrus Footman, Jorelle Aronovitch

MISCELLANEOUS:
1. Today we clinched #1 seed heading into next week's playoff with a 9-0 win against one of our division rivals. I earned the nickname "Rover" for playing the 4th outfielder in today's game. Sadly, that was my last game of the season since I will be in Italy when my team contends for the championship this coming weekend. Our team name is the "Blue Balls" but, unlike previous seasons, we vow to not end this season "frustrated."
2. Lance Kushner's cousin, Ian Kinsler, earned his second trip to the World Series yesterday by winning the American League pennant against Detroit. Showing support for his cousin, Lance wore his Ian Kinsler jersey.

Day 15, Pizza Month 2011 - Forcella (Williamsburg, Brooklyn)

2011-10-17T15:07:00.000-07:00

DAY 15: OCTOBER 15th, 2011

LOCATION: Forcella (485 Lorimer St., Brooklyn)

ORDER: 1 slice of Fritte, 1 slice of Margherita, 1 slice of Materdei, 1 slice of Posillipo, 1 slice of San Gregorio (All individual size pies)

GUEST: Paul Rothman, Lily Rothman, Robin Rothman, Barbie Molnar Williams, Kitzi Taylor

MISCELLANEOUS:
1. This pizza meal marks only the second time my mom has met my fiancee's parents. The first time was a passover seder so, obviously, this one involved a lot more carbs and a lot less gefilte fish.
2. After the pizza the Rothmans and I went to the Royal Flush Festival to see a screening of Nanny Cam, my film short that won Best Picture at New York's 48 Hour Film Project. Here's a snapshot of George Gross (director of Nanny Cam) taking a well deserved bow at the Royal Flush Festival. Click on the image to see the 6 minute (not funny) video short.

Day 14, Pizza Month 2011 - Grimaldi's (Chelsea, NYC)

2011-10-17T08:13:00.000-07:00

DAY 14: OCTOBER 14th, 2011

LOCATION: Grimaldi's (656 Ave of the Americas, NYC)

ORDER: 2 slices of pepperoni

GUEST: Barbie Molnar Williams, Kitzi Taylor

MISCELLANEOUS:
1. There's a photo of the Brooklyn Bridge as an homage to the original Grimaldi's beneath the Brooklyn Bridge. So, if you want to eat at "Grimaldi's under the Brooklyn Bridge" you can technically do that at this location in the Limelight Marketplace.
2. The building now called the Limelight Marketplace has had many different incarnations. It was originally a church, then a night club, then a different night club, and now a fancy mall. I once went to the Limelight when it was still a night club for a New Year's Eve party. People said there was so much drug use occurring there if you licked the floor you would get high. While I'm sure drug use was commonplace, I think they say just to see if who will actually lick the floor. I didn't. Of course, now that it's a Grimaldi's, I'm much more likely to.

Day 13, Pizza Month 2011 - Best Pizza (Williamsburg, Brooklyn)

2011-10-14T19:10:00.000-07:00

DAY 13: OCTOBER 13th, 2011

LOCATION: Best Pizza (33 Havemeyer Street, Brooklyn)

ORDER: 1 slice of cheese, 1 slice of grandma, half a slice of white pie

GUEST: Barbie Molnar Williams, Kitzi Taylor, Shawn Amaro

MISCELLANEOUS:
1. It's difficult to google a pizza place named "Best Pizza" without getting thousands of results.
2. My mom, Kitzi, and her high school friend, Barbie, are spending the weekend in New York City watching improv comedy and eating pizza - two of my favorite things I do proudly year-round.

Day 12, Pizza Month 2011 - Harry's Italian Pizza Bar (Financial District, NYC)

2011-10-14T10:00:00.000-07:00

DAY 12: OCTOBER 12th, 2011

LOCATION: Harry's Italian Pizza Bar (2 Gold Street, NYC)

ORDER: 3 slices of a classic cheese (square pie)

GUEST: Alan Fessenden

MISCELLANEOUS:
1. While we have not Occupied Wall St, Alan Fessenden and I happily occupied this new Wall St. area pizzeria while we ate.
2. Alan recently returned from an improv festival in Hawaii. We both agree, even bad photographers take beautiful photos in Hawaii.

Day 11, Pizza Month 2011 - il Cibreo (UWS, NYC)

2011-10-12T16:59:00.000-07:00

DAY 11: OCTOBER 11th, 2011

LOCATION: il Cibreo (2888 Broadway, NYC)

ORDER: half of an individual Margherita, half of Bacon, onion?

GUEST: Jason Feirman

MISCELLANEOUS:
1. Jason Feirman is the author and founder of idreamofpizza.COM but also is currently pursuing an MBA at Columbia University.
2. Il Cibreo means "hodgepodge" in Italian.

Day 10, Pizza Month 2011 - Rubirosa Pizza (Little Italy, NYC)

2011-10-12T09:05:00.000-07:00

DAY 10: OCTOBER 10th, 2011

LOCATION: Rubirosa Pizza (235 Mulberry St., NYC)

ORDER: half of a slice of Classic, half of a slice of Margherita, one third of a slice of Vodka slice, two slices of Mushroom, one slice of Arugula and Prosciutto

GUEST: Erik Tanouye, Robin Rothman

MISCELLANEOUS:
1. We celebrated both Erik Tanouye's birthday and Robin and my engagement over pizza and dessert. Little Italy is a delicious place for that sort of stuff.
2. I tend to get into the exact same television shows Erik Tanouye gets into just 5 years afterward. Currently, I'm in season 5 of Buffy the Vampire Slayer.
3. Erik Tanouye is going to New Orleans soon. I must really like that town as I get excited just when the name is mentioned. Btw, here is my "things to do in New Orleans list"...

EAT (strictly New Orleans style food...cajun, creole, Lousiana cuisine)
French Quarter (Cafe Du Monde, Jackson Square, St. Charles Streetcar, Bourbon St.
Harrah's (casino)
Don't earn beads the hard way...cameras are watching you
Pizza (eat at Slice and/or Lousiana Pizza Kitchen and make sure you get the cajun toppings)
Drinks - start with a Hurricane (@Pat O'Brien's), Hand grenade (@tropical Isle - girly but good), Sazerac (sweet rye whiskey), absinthe (so long as they make it the way it's SUPPOSED to be made), when you're already buzzed (and you will be with any of the above mentioned drinks, carry a cheap beer available anywhere on Bourbon and nurse it from bar-to-bar in a plastic cup.
Coffee - Community Coffee, also try a coffee with chicory, Cafe Au Late at Cafe Du Monde)
Expensive but noteworthy - Antoine's (where Oysters Rockefeller was invented) - http://www.antoines.com/
Parades - around Jackson Square there is likely to be wedding processions which are really cool - "saints" marching jazz band walking through the streets with the bride and groom
Music - see the band that performs in the rinky dink music hall adjacent to Pat O'Brien's. Also, tip the street performers, they're amazing
Other crap folks like (but, uh, didn't appeal to me) - visit Katrina stricken areas, do a cemetery tour (graves are above ground), do a ghost tour

DAY 9, Pizza Month 2011 - Uncle Mario's (Hell's Kitchen, NYC)

2011-10-11T17:00:00.000-07:00

DAY 9: OCTOBER 9th, 2011

LOCATION: Uncle Mario's (739 9th Ave., NYC)

ORDER: 2 slices of grandma, 3 small slices of Uncle Mario's

GUEST: Greg Wilker, Christine Magee, Amy Hellman, Zohar Adner, Bob Kern

MISCELLANEOUS:
1. All of my guests perform with a long form improv comedy group called Team Coltrane. They're a great team with the best coach in the business (well, I'm their coach). Check 'em out on Fridays at The Circuit!
2. I wrote a Daily Slice for my favorite pizza resource (slice.seriouseats.com) earlier in the year about Uncle Mario's.

DAY 8, Pizza Month 2011 - Plaza Food Hall (Midtown, NYC)

2011-10-11T16:33:00.000-07:00

DAY 8: OCTOBER 8th, 2011

LOCATION: Plaza Food Hall (1 West 59th St, NYC)

ORDER: half of an individual Margherita, half of a Spit Roasted Chicken

GUEST: Nicholas Feitel

MISCELLANEOUS:
1. On top of being an excellent sketch writer and improv comedian, Nicholas Feitel plays a role on Bethany Ever After that gets him recognized all over the city. I've witnessed it on more than one occasion. Oh, and his role is that of a food blogger!

2. This could be the only time in my life that I've knowingly ordered something with the word "spit" attached to it.

DAY 7, Pizza Month 2011 - Libretto's (Murray Hill, NYC)

2011-10-08T00:03:00.000-07:00

DAY 7: OCTOBER 7th, 2011

LOCATION: Libretto's (546 3rd Ave, NYC)

ORDER: one slice of cheese

GUEST: Matt Donnelly

REVIEW:

To come soon...

VIDEO CLIP:

To come soon

MISCELLANEOUS:
1. Matt Donnelly helped me big time in the ring procurement phase of proposing to my fiancee. Being a guy it's tough to know about jewelry purchases and I just hope everyone has a Matt Donnelly when it comes to picking out a ring.
2. Matt lives in Las Vegas but is in town to see BOOK OF MORMON (my favorite musical) on broadway and then perform in his own show on Monday night at 8pm!

DAY 6, Pizza Month 2011 - Pulino's (SoHo, NYC)

2011-10-07T23:50:00.000-07:00

DAY 6: OCTOBER 6th, 2011

LOCATION: Paulino's (282 Bowery, NYC)

ORDER: Half of an individual Margherita, Half an individual Salame Piccante

GUEST: Shawn Amaro

REVIEW:

To come soon...

VIDEO CLIP:

To come soon

MISCELLANEOUS:
1. Pulino's is owned by Keith McNally, the same guy that opened Balthazar and Minetta Tavern.
2. Shawn Amaro and I may have found a new place to eat meals before (and/or after) the monthly comedy variety show we host down the street called Variety Underground.
3. It seems like I'm always one step behind Shawn - he got an iPhone, then I got one, he got a fiancee now I got one, he ordered a coke tonight and, as you may have predicted, I also got a coke. We used that sweet energy to talk mobile apps and video production.

DAY 5, Pizza Month 2011 - Covo Trattoria (Harlem, NYC)

2011-10-07T10:14:00.000-07:00

DAY 5: OCTOBER 5th, 2011

LOCATION: Covo Trattoria (Harlem, NYC)

ORDER: Half of an individual Bufala, Half an individual Fichi

GUEST: Kate Chamuris

REVIEW:

To come soon...

VIDEO CLIP:

To come soon

MISCELLANEOUS:
1. This place is beautifully hidden betwixt the Henry Hudson highway, the elevated train, a quiet street, and an inclined park.
2. I finally got to use the word "betwixt" in a non-Scrabble way!
3. Kate Chamuris planned the perfect date for her boyfriend at Astoria's museum of the moving image.

DAY 4, Pizza Month 2011 - Phil's Pizza (Greenwich Village, NYC)

2011-10-05T12:55:00.000-07:00

DAY 4: OCTOBER 4th, 2011

LOCATION: Phil's Pizza (Midtown East, NYC)

ORDER: One slice of plain

GUEST: Amy Hellman, Tegan

REVIEW:

To come soon...

VIDEO CLIP:

To come soon

RATING:
3.75 out of 5

VALUE:
4/5

AMBIENCE:
2.5/3

TASTE:
7/10

SERVICE:
N/A

13.5/18 = .75 x 5 = 3.75

MISCELLANEOUS:
1. Tegan is my first guest that happens to be a cat. She didn't seem to be too thrilled by the experience - of course, she didn't get to eat any pizza.

2. Amy Hellman childhood home has goats living in it.
3. I wrote a Daily Slice for my favorite pizza resource (slice.seriouseats.com) earlier in the year.

DAY 3, Pizza Month 2011 - Bella Napoli (Midtown East, NYC)

2011-10-04T02:18:00.000-07:00

DAY 3: OCTOBER 3rd, 2011

LOCATION: Bella Napoli (Midtown East, NYC)

ORDER: One slice of grandma, one slice of plain

GUEST: Chano Garcia

REVIEW:

To come soon...

VIDEO CLIP:

To come soon

RATING:
4.02 out of 5

VALUE:
4/5

AMBIENCE:
3/3

TASTE:
7.5/10

SERVICE:
N/A

14.5/18 = .806 x 5 = 4.02

MISCELLANEOUS:
1. My voice is completely gone which should be apparent in the video.
2. Chano Garcia just came back from his home in Mexico where it's too dangerous to attend baseball games.
3. I wrote a Daily Slice for my favorite pizza resource (slice.seriouseats.com) earlier in the year.

DAY 2, Pizza Month 2011 - Capizzi (Hell's Kitchen, NYC)

2011-10-04T02:06:00.000-07:00

DAY 2: OCTOBER 2nd, 2011

LOCATION: Capizzi (Hell's Kitchen, NYC)

ORDER: half of a personal Margherita, one quarter of a Sicilian Eggplant, and one quarter of a Pepperoni, Portabello, and Onion

GUEST: Bob Kern, Zohar Adner

REVIEW:

To come soon...

VIDEO CLIP:

To come soon

RATING:
4.29 out of 5

VALUE:
3.5/5

AMBIENCE:
3/3

TASTE:
8.5/10

SERVICE:
3/3

18/21 = .857 x 5 = 4.29

MISCELLANEOUS:
1. Zohar and Bob are both on Team Coltrane, an improv team I coach and performs ~weekly at The Circuit.
2. The chef behind the counter is right from Italy. So much so, that he wrote down his uncle's name for me to look up when I'm in Palermo, Sicily.
3. I still do not have my voice back. I'm hoping 29 more days of pizza will do the trick.

DAY 1, Pizza Month 2011 - Pizza by Cer Te' (Sutton Place, NYC)

2011-10-02T07:10:00.000-07:00

DAY 1: OCTOBER 1st, 2011

LOCATION: Pizza by cer te' (Sutton Place, NYC)

ORDER: 1 slice Margherita, 1 slice of Italian Wedding

GUEST: Robin Rothman, Lily Rothman, Paul Rothman

REVIEW:

To come soon...

VIDEO CLIP:

RATING:
3.61 out of 5

VALUE:
3.5/5

AMBIENCE:
3/3

TASTE:
6.5/10

SERVICE:
N/A

13/18 = .722222 x 5 = 3.61

MISCELLANEOUS:
1. Today marks my 10th anniversary of embarking on conquering the 31 days of pizza.
2. Robin Rothman is now my fiancee and her parents, Lily and Paul, are my future in-laws.
3. I lost my voice

Pizza Month 2011

2011-09-27T22:58:00.000-07:00

Happy Pizza Month 2011!

According to many unofficial websites, October is National Pizza Month. In order to observe this month "the right way", I intend to eat at least a slice of pizza a day. I hope to learn from past experience (Pizza Month '02, '03, '04, '05, '06, '07, '08, '09, '10 and make Pizza Month 2011 not just the latest, but the greatest 31 Days of Pizza known to [this] man.

My rules are clear, and I am determined to adhere to all three of them. They are…
(1) Eat at least one slice of pizza a day
(2) With at least one other person
(3) At a different pizza place each day

As with past years, I encourage everyone reading this to eat pizza every day of October as well. If you can't stomach 31 days, then settle for 30 (or 29, or 28…) Also, if you are in the NYC metropolitan area, know a great place to eat pizza, and don't mind the company…then please invite me along! No matter how you plan to observe National Pizza Month 2010, always feel free to follow me in my pursuit of the 31 days on this journal. For a preview of what is to come, you may want to view the archived Pizza Month '10, Pizza Month '09, Pizza Month '08, Pizza Month '07, Pizza Month '06, Pizza Month '05, Pizza Month '04, Pizza Month '03, and Pizza Month '02 journals as a reference.

ANNOUNCEMENT: Pizza Month 2011 celebrates a decade of observance by visiting the motherland...ITALY! From October 22 till November 1st, I will be eating pizza in Rome, Naples, and Sicily!

Come back here each day to follow my progress toward my goal of conquering the 31 Days of Pizza!

Get well soon, Mark

2011-04-15T17:12:00.000-07:00

Mark Iacono, the owner of one of my favorite pizzerias was stabbed earlier today and is in critical condition. Please pray for his speedy recovery.
Here is the news article...
http://carrollgardens.patch.com/articles/pizza-shop-owner-stabbed-on-smith-street

Me and Mark 10/26/08

Video Log: Day 34, Sam's Restaurant

2010-12-22T16:30:00.000-08:00

DAY 31d: OCTOBER 31st, 2010
Sam's Restaurant (Cobble Hill, Brooklyn) - full review

(Click here for video)

Video Log: Day 33, J & V Pizzeria

2010-12-21T19:32:00.000-08:00

DAY 31c: OCTOBER 31st, 2010
J & V Pizzeria (Bensonhurst, Brooklyn) - full review

(Click here for video)

Video Log: Day 32, Totonno's

2010-12-20T17:11:00.000-08:00

DAY 31: OCTOBER 31st, 2010
Totonno's (Coney Island, Brooklyn) - full review

(Click here for video)

Video Log: Day 31, Scott's Pizza Tours

2010-12-19T20:30:00.000-08:00

DAY 31: OCTOBER 31st, 2010
Scott's Pizza Tours (NYC) - full review

(Click here for video)

Video Log: Day 30, Mario's Restaurant

2010-12-18T10:45:00.000-08:00

DAY 30: OCTOBER 30th, 2010
Mario's Restaurant (Arhur Ave, Bronx) - full review

(Click here for video)

Video Log: Day 29, Free NY Pizza Suprema at the Magnet Theater

2010-12-17T12:15:00.000-08:00

DAY 29; OCTOBER 29th, 2010
Free NY Pizza Suprema at the Magnet Theater (Chelsea, NYC) - full review

(Click here for video)

I also used the footage for a commercial I submitted to the Magnet Theater commercial contest. Although I didn't win the contest, I feel like a winner every time I enjoy free NY Pizza Suprema at the Magnet. The commercial is available here...
http://www.youtube.com/watch?v=uhgwDWaIpGo

Video Log: Day 28, Mariella Pizza

2010-12-16T10:20:00.000-08:00

DAY 28: OCTOBER 28th, 2010
Mariella Pizza (Midtown West) - full review

(Click here for video)

Video Log: Day 27, Paulie Gee's

2010-12-15T08:11:00.000-08:00

DAY 27: OCTOBER 27th, 2010
Paulie Gee's (Greenpoint, Brooklyn) - full review

(Click here for video)
Edited by Shawn Amaro (website)

Video Log: Day 26, Toby's Public House

2010-12-14T09:32:00.000-08:00

DAY 26: OCTOBER 26th, 2010
Toby's Public House (Greenwood Heights, Brooklyn) - full review

(Click here for video)

Video Log: Day 25, Saluggi's

2010-12-13T07:47:00.000-08:00

DAY 25: OCTOBER 25th, 2010
Saluggi's (Tribeca, NYC) - full review

(Click here for video)

Video Log: Day 24, Bella Via

2010-12-12T06:47:00.000-08:00

DAY 24: OCTOBER 24th, 2010
Bella Via (L.I.C., Queens) - full review)

(Click here for video)

Video Log: Day 23, Rose & Joe's Italian Bakery

2010-12-11T04:20:00.000-08:00

DAY 23: OCTOBER 23rd, 2010
Rose & Joe's Italian Bakery (Astoria, Queens) - full review

(Click here for video)

Video Log: Day 22, Saraghina

2010-12-10T05:04:00.000-08:00

DAY 22: OCTOBER 22nd, 2010
Saraghina Restaurant (Bed-Stuy, Brooklyn) - full review

(Click here for video)

Video Log: Day 21, Krispy Pizza

2010-12-09T08:30:00.000-08:00

DAY 21: OCTOBER 21st, 2010
Krispy Pizza (Dyker Heights, Brooklyn) - full review

(Click here for video)

Video Log: Day 20, Grimaldi's

2010-12-08T04:41:00.000-08:00

DAY 20: OCTOBER 20th, 2010
Grimaldi's on Washington St. (Hoboken, NJ) - full review

(Click here for video)

Video Log: Day 19, Luigi's

2010-12-07T05:15:00.000-08:00

DAY 19: OCTOBER 19th, 2010
Luigi's (South Slope, Brooklyn) - full review

(Click here for video)

Video Log: Day 18, 99¢ Fresh Pizza

2010-12-06T05:40:00.000-08:00

DAY 18: OCTOBER 18th, 2010
99¢ Fresh Pizza (Hell's Kitchen, NYC) - full review

(Click here for video)

Video Log: Day 17; South Brooklyn Pizza

2010-12-05T07:33:00.000-08:00

DAY 17: OCTOBER 17th, 2010
South Brooklyn Pizza (East Village, NYC) - full review

(Click here for video)

Video Log: Day 16, Pizza Moto

2010-12-04T07:32:00.000-08:00

DAY 16: OCTOBER 16th, 2010
Pizza Moto (Fort Greene, Brooklyn) - full review

(Click here for video)

Video Log: Day 15; Ovest Pizzoteca

2010-12-03T07:36:00.000-08:00

DAY 15: OCTOBER 15th, 2010
Ovest Pizzoteca (Chelsea, NYC) - full review

(Click here for video)

Video Log: Day 14; Dean's

2010-12-02T11:34:00.001-08:00

DAY 14: OCTOBER 14th, 2010
Dean's (Midtown East, NYC) - full review

(Click here for video)

Video Log: Day 13; Donatella

2010-12-01T05:44:00.000-08:00

DAY 13: OCTOBER 13th
Donatella (Chelsea, NYC) - full review

(Click here for video)

Video Log: Day 12; Eataly

2010-11-29T22:54:00.000-08:00

DAY 12: OCTOBER 12th
Eataly (Meatpacking district, NYC) - full review

(Click here for video)

Video Log: Day 11; Bar

2010-11-29T05:13:00.000-08:00

DAY 11: OCTOBER 11th, 2010
Bar (New Haven, CT) - full review

(click here for video)

Video Log: Day 10; Louie and Ernie's

2010-11-28T07:20:00.001-08:00

DAY 10: OCTOBER, 10th
Louie & Ernie's (Bronx, NY) - full review

(click here for video)

Video Log: Day 9; Spunto

2010-11-27T01:09:00.000-08:00

DAY 9: OCTOBER 9th
Spunto (click for full review)

(Click here for video)

Video Log: Day 8, San Marzano

2010-11-26T05:36:00.000-08:00

DAY 8: OCTOBER 8th
San Marzano (click for full review)

(Click here for video)

Video Log: Day 7, Artichoke Basilles Pizzeria

2010-11-25T09:44:00.000-08:00

DAY 7: OCTOBER 7th, 2010
Artichoke Basilles Pizzeria (click for full review)

(Click for video)

Video Log: Day 6, Totale Pizza

2010-11-23T21:30:00.000-08:00

DAY 6: OCTOBER 6th
Totale Pizza (full review)

(Click here for video)

Video Log: Day 5, Zigolini's Pizza Bar

2010-11-23T01:32:00.000-08:00

Day 5: October 5th
Zigolini's Pizza Bar (full review)

(Click to view video)

Video Log: Day 4, Hungry Howie's

2010-11-21T22:52:00.000-08:00

DAY 4: OCTOBER 4th
Hungry Howie's (full review)

(Click to view video)

Video Log: Day 3, Papa John's

2010-11-21T11:30:00.000-08:00

DAY 3: OCTOBER 3rd
Papa John's (full review)

(Click here for video)

Video Log: Day 2, Eddie & Sam's NY Pizza

2010-11-20T07:15:00.000-08:00

DAY 2: OCTOBER 2nd
Eddie & Sam's NY Pizza (full review)

(click here for video)

Video Log: Day 1, Pizza Hut

2010-11-19T07:46:00.000-08:00

DAY 1: OCTOBER 1st
Pizza Hut (full review)

(click here for video)

A "Slice" of My Pizza-Obsessed Life!

2010-11-09T10:02:00.000-08:00

My favorite pizza resource, SLICE, interviewed me as part of their "Pizza Obsessives" feature and I couldn't be happier.

Here I am with SLICE's Adam Kuban back in Pizza Month 2009

SLICE top the charts in a recent post by the Culinary Arts College ranking the top 24 pizza blogs (31 Days of Pizza proudly made the list as well).

To read the interview click on Slice's logo below...

or go to the following link:
http://slice.seriouseats.com/archives/2010/11/pizza-obsessives-sean-taylor-national-pizza-month-hero.html

The realization of a dream...

2010-11-04T00:24:00.000-07:00

Thanks to a costume lent to me by Scott Wiener (of Scott's Pizza Tours) and graphic design by Robin Rothman and Shawn Amaro, I was virtually transported into fantasyland - sort of like TRON for a pizza lover.

You guys are great! Thanks.

Pizza Month 2010 featured on iforkny.net

2010-11-02T13:00:00.000-07:00

Day 26's pizza guest, Anne Girvin, wrote an article on our delicious dinner at Toby's Public house. Check it out here...

http://www.iforknewyork.net/2/post/2010/11/i-fork-investigates-31-days-of-pizza.html

Speaking of putting forks in things, October may be over but that's just the 31 days of eating. The reviews, videos, and awards are coming soon, so stay tuned!

Day 31d; Pizza Month 2010 - Sam's Restaurant (Cobble Hill, Brooklyn)

2010-11-01T08:34:00.002-07:00

DAY 31: OCTOBER 31st, 2010

LOCATION: Sam's Restaurant (Cobble Hill, Brooklyn)

ORDER: 1 slice of cheese

GUEST: Scott Wiener, Ronnie Palmer, various other pizza tour guests

REVIEW:
A timeless Brooklyn classic.

From the outside of Sam's Restaurant, you wouldn't guess that this is a place to get high quality brick oven pizza. Heck, you might not even think the place is still in business. But it is and has been for over 80 years. If there is any doubt look no further than the retro neon lights and vintage hand-painted signs clearly representing yesteryear.

One step inside and the place opens up revealing a wide-open dining area, a full bar, and walls plastered with iconic photographs of older times. You might think you stumbled onto the set of Sopranos. This could be because you have. Sam's Restaurant has been featured on the Sopranos and the photos with James Gandolfini and other cast members indicate it is a source of pride. Sam's Restaurant should also be proud of their pizza.

Louis Magliaccio, the current owner of Sam's, eats a slice of his own pizza nearly every night for quality control and, well, because he loves it. He is also constantly scouring the market for the best tomatoes for pizza sauce. The sauce on our pizza was the result of multiple types of whole peeled Italian tomatoes combined with rich tomato puree and infused with other herbs and spices. There was also copious amounts of it beneath the creamy Polly-O mozzarella. And the crust kept it all together (in more ways than one). It was firm enough to contain the toppings yet chewy enough to eat by itself illustrating one of the benefits of eighty plus years of food preparation.

Bring cash and plenty of time as Sam's does not accept any credit cards nor any "attitude." The flip side of "not rushing the guests" is that service does not want to be rushed either. I love the personal attention we received from Louie, the owner/waiter/bartender at Sam's. I also noticed the other guests getting a chance to converse with him as well. He's a friendly guy. Of course, if you don't want a new friend or a new favorite pizzeria, you probably should go elsewhere.

VIDEO CLIP:

RATING:
4.17 out of 5

VALUE:
3.5/5

AMBIENCE:
3/3

TASTE:
8/10

SERVICE:
3/3

17.5/21 = .833 x 5 = 4.17

MISCELLANEOUS:
1. I met Louis Magliaccio, the owner of Sam's Restaurant. His father, Mario used to own Sam's so everyone assumed his father's name was "Sam," thus making him the "son of Sam." Louis prefers not to be called that.

2. This was the last pizzeria on Scott's Pizza Tour of Brooklyn. By the time it ended I was so full but Scott warned, "Around 7pm, you will get very hungry again." He was right.

Day 31c; Pizza Month 2010 - J&V Pizzeria (Bensonhurst, Brooklyn)

2010-11-01T08:34:00.001-07:00

DAY 31: OCTOBER 31st, 2010

LOCATION: J&V Pizzeria (Bensonhurst, Brooklyn)

ORDER: 1 slice of crispy grandma, half a slice of cheese, half a slice of Sicilian

GUEST: Scott Wiener, Ronnie Palmer, various other pizza tour guests

REVIEW:
The quintessential South Brooklyn slice and a thin, saucy grandma.

Since 1950, J&V Pizzeria has been setting trends for New York pizza and creating new ones of their own. The name "J & V" comes from the first names of founders, Johnny Mortillaro and Vincent DeGrezia. When the Sicilian born Mortillaro teamed up with the Neopolitan born DeGrezia, a perfect pizza union was born. Given their heritage, it is no wonder J&V specializes in multiple styles of pizza. In addition to Siciian (square) and Neopolitan (circle), J&V also offers their signature twice-cooked grandma pie. All are cooked in a multi level rotisserie oven.

Every pizzas get plenty of tomato sauce, the industry's best Grande mozzarella, and dough made from a secret family recipe. The net result is a top quality slice no matter what style you choose. Over the past sixty plus years, J&V's Neopolitan cheese slice has become the industry standard cheese slice, a standard only the best pizzerias ever attain.

The most unique pie on the menu is the signature grandma pie. Pushed flat into a cookiesheet with a layer of cheese, the pie is placed in the oven for the first time so the dough is not given time to rise. Then, after being loaded with sauce, herbs, spices, and olive oil, it is then re-introduced to the rotisserie oven. The final result is a crispy thin yet surprisingly filling packed-with-flavor square slice of pizza that will make you want to come back even before you've left.

I look forward to re-visiting this Bensonhurst institution. Their website indicates a new location will soon be opening in Manhattan which could mean they might even be coming to me!

VIDEO CLIP:

RATING:
4.02 out of 5

VALUE:
4/5

AMBIENCE:
3/3

TASTE:
7.5/10

SERVICE: N/A 0/0

14.5/18 = .806 x 5 = 4.02

MISCELLANEOUS:
1. J&V is also known for their chicken rolls and the celebrated "Jo Jo sandwich."
2. This is Ronnie Palmer's favorite slice. He's the bus driver for Scott's Pizza Tours.

Day 31b; Pizza Month 2010 - Totonno's (Coney Island, Brooklyn)

2010-11-01T08:33:00.002-07:00

DAY 31: OCTOBER 31st, 2010

LOCATION: Totonno's (Coney Island, Brooklyn)

ORDER: 1 slice of cheese

GUEST: Scott Wiener, Ronnie Palmer, various other pizza tour guests

REVIEW:
Oldie but a Perfect-ie.

Anthony "Totonno" Pero began making pizza at Lombardi's, America's first pizzeria, back in 1905. After distinguishing himself as a master pizziola, Totonno opened his own pizzeria in Coney Island in 1924. It still stands in the same location, still run by the same family, and, fortunately for us patrons, still uses the same recipe. Why alter perfection? Instead, Totonno's embraces it and somehow manages to repeat it.

The experience at Totonno's is like stepping into a delicious time capsule, where each ingredient and technique has been carefully preserved. Sepia tone photographs immortalizing Totonno and his pizzamaking techniques, dough arrangements, and ingredients can be found throughout the dining area. Aside from the man behind the counter, nothing about this place has changed!

Photographs hung throughout the dining area immortalize Totonno and his pizzamaking techniques. Aside from the man behind the counter, nothing has changed. The ingredients, dough arrangement, flour type, and coal-fired brick oven are exactly the same, except, of course, the photo is sepia tone.

In addition to using top quality ingredients including imported Italian olive oil, homemade mozzarella and savory tomato sauce, the secret of Totonno's success lies in their mastery of the coal burning oven. Maintaining a temperature of around 600'F enables the pizza chef to evenly and thoroughly cook the outer edge. Typically, coal-fired pizzerias cook pies at temperatures in excess of 800'F resulting in various degrees of charring. While, in moderation, charring can be a good thing, too much can add a carbon-filled bitterness that may affect the flavor of the whole pie. Totonno's has the cooking process down to a science and the culinary "scientist" wearing the apron is one of the best in the business.

Although the oven does not burn quite as hot as other coal-fired pizzerias, with coal comes risks and no one is more aware of the risks than Totonno's. Two years ago the old wood foundation of the oven caught fire overnight. Luckily, no one was injured but the oven was in need of serious repair. After a year and a half, Totonno's is back and, in my opinion, better than ever.

In Manhattan, there are other franchised out pizzerias with Totonno's name but nothing beats the no frills Coney Island original. Served on disposable plates and paper napkins by direct descendants of the founder, a visit to Totonno's is an old timey trip to the local pizzeria. Next time you go to Coney Island whether it's to take in a Cyclones game or a day of people-watching at the beach, I say forego the requisite Nathan's hot dog and head on over to Totonno's instead.

Irrefutably, Lombardi's became America's first pizzeria in 1905. However, there is some debate about which pizzeria, Lombardi's or Totonno's, is the orginal New York pizzeria.

Totonno used to work at Lombardi's so, technically, has been making pizza since 1905 as well.

Totonno's still stands at its original 1924 location. Lombardi's was forced to move in the mid 1980s from its original location on Spring St. when the coal oven deteriorated from decades of NYC Subway trains literally shaking its very foundation.

Totonno's in Coney island is still family owned and has (with the exception of the fire renovation) been continuously operated by Anthony "Totonno" Pero's direct descendants. Lombardi's did not operate between the mid 1980s and the mid 1990s when John Brescio, a close family friend, took over and moved it to its current location at Spring and Mott St.

VIDEO CLIP:

RATING:
5 out of 5

VALUE:
5/5

AMBIENCE:
3/3

TASTE:
10/10

SERVICE:
3/3

21/21 = 1 x 5 = 5

MISCELLANEOUS:
1. Scott Wiener has pizza tours on foot and on the bus to any borough.
2. Ronnie Palmer is the name of the bus driver that drove us to Coney Island.
3. Louise "Cookie" Ciminieri, the granddaughter of Anthony "Totonno" Pero owns and works at the Brooklyn location. I was fortunate enough to meet her.

Day 31; Pizza Month 2010 - Scott's Pizza Tours (Brooklyn)

2010-11-01T08:33:00.001-07:00

DAY 31: OCTOBER 31st, 2010

LOCATION: Scott's Pizza Tour (Brooklyn)

ORDER: 4 slices of pizza at 4 different pizzerias including Lombardi's, Totonno's, J&V Pizzeria, and Sam's Restaurant

GUEST: Scott Wiener, Ronnie Palmer, various pizza tourists

REVIEW:
Eat your way through pizza history.

Rarely are New York City tours both informative AND delicious. Scott's Pizza Tours tosses aside the "look, don't touch" philosophy and replaces it with the much more fun "learn it then eat it" philosophy. Whether by bus or by foot, Scott takes his tours to historically significant pizza related institutions that have created, redefined, and perfected New York pizza over the past century.

A true expert in all things pizza, Scott articulates facts about pizzerias, owners, ovens, timelines, and ingredients. He even answered the age-old question of why certain cheeses burn the roof of your mouth.

"The cheese is not what's burning the roof of your mouth," Scott explains, "it's the oil within the cheese." He went on to point out that fresh mozzarella, since it is filled with water, does not pose the same danger as the "aged" or 'low moisture' mozzarella. The oil contain within them, while making the cheese more resilient (and easier to transport), retains much more heat than water, thusly, putting your mouth at risk. Be warned as most pizzerias use aged mozzarella.

All the tours begin where it all began, at Lombardi's, New York's first pizzeria. Here Scott distributes his Pizza Survival kit which contains a small notepad for recording pros and cons of each slice. There are also lemon candies for pallate cleansing between slices and a wet nap "if you get schmutz on you." And finally, each goodie bag contains a gummi pizza that Scott refers to as an "emergency pizza."

Soon enough, the whole group gets to taste a slice of Lombardi's pizza. While we eat, Scott breaks down the composition of this (and every) slice along the tour. His fascination with each component from heat source to eating technique is contagious. By the time the tour leaves Lombardi's, Scott is leading more than a dozen pizza connoisseurs into the streets of New York.

Here's where you have two options - outer borough by bus or Manhattan by foot. We signed up for the Brooklyn by bus tour, so we boarded the cheesewagon (school bus) driven by Ronnie Palmer, a New York area road warrior.

First stop, Totonno's in Coney Island. With the help of the bus's Public Address system, Scott's pizza knowledge continues to flow. Tomatoes, Protected Designation of Origin, and the canning process all become interesting when Scott speaks. Then comes the trivia and the interactive discussion. It's like a road trip and a tour in one! Before long, we're there!

And our pizza is there too, having just exited the oven. Slices are consumed, notes are made, pictures are taken, and then it's back to the bus. Next stop, J&V.

The road trip resumes with Scott and Ronnie at the helm. Each place offers a different version of the same thing that we all love. Conversation amongst the fellow passengers organically pop up and, before long, we're all a happy bunch of friends eating pizza together - a testament to Scott and to pizza, in general.

Despite having already eaten three slices, the bus pulls up to a fourth. It's Sam's Restaurant. We make our way to the back, ushered by Louie, the current owner. Waiting for us is a long table with a red checkered tablecloth, plates, and water. We sit down, find room for our final slice and discuss the differences between all the pizza we have consumed.

Inevitably, according to Scott, one person's favorite component of a slice will be someone else's least favorite. These disagreements often spark friendly debates but, in the end, there is no "bad pizza," especially on Scott's tour.

Everyone will leave Scott's pizza tour happy and full...full of knowledge, full of New York, and full of pizza.

If it's not clear already, I recommend going on one of Scott's Pizza Tours.

VIDEO CLIP:

RATING:
5 out of 5

MISCELLANEOUS:
1. Scott Wiener has a pizza slice costume he let me wear.
2. Scott has an awesome website and is on TV all the time. Check out his website here: ScottsPizzaTours.COM

Day 30, Pizza Month 2010 - Mario's (Arthur Avenue, Bronx)

2010-10-30T23:39:00.000-07:00

DAY 30: OCTOBER 30th, 2010

LOCATION: Mario's (Arthur Avenue, Bronx)

ORDER: 4 slices of a personal appetizer pie, 4 slices of an entree pie

GUEST: Adam Kuban and his guest

REVIEW:
Great pizza despite its own best interest.

Raising the price, hiding it on the menu, and being surrounding by pizzerias are three tactics used by Mario's Restaurant to hide the fact they make some pretty high quality pies. This Bronx Little Italy trattoria is an Italian restaurant first and foremost and has put forth a concerted effort to distance themselves from the word "pizzeria." But there's just one problem...Mario's serves delcious pizza!

Located at the bottom of the Appetizers section of the menu, "individual Pizza" is the only indicator Mario's even serves it. No where is there any mention of available toppings, pie sizes, or even that it is circular. Though not listed, there is an entree version of the "individual Pizza" as well. I know, because i ordered them both.

"i'll have the Individual pizza as an appetizer and then pizza for the main course," I explained to the waiter. I always wanted to say that.

When my appetizer arrived, many questions were answered. The "individual Pizza" is an eight inch wide Neopolitan (circular) thin crusted pie cooked in a gas-powered deck oven with low-moisture mozzarella cheese. Upon eating a slice, my pizza guest (SliceNY's Adam Kuban) and I deduced that it was a "cooked" red sauce beneath the herb and spice infused toppings. A lot of cooking expertise went into this under-appreciated appetizer. I surely appreciated it! The crust was cooked to perfection and the crushed red pepper and basil provided a nice one-two flavor combo that had me looking forward to the main course - which, thankfully, was larger.

Since Mario's is a fine-dining establishment more-so than a pizzeria, the price tag for my pair of pizzas was a bit on the steep side. Had I ordered just one I doubt my appetite would have been sated; also, the staff might not have been as friendly. As it was, the staff was extremely nice. Mario's has been family owned and operated since 1919.

If I find myself in the Arthur Avenue area of the Bronx, I would most certainly return to Mario's. Next time I may order a different entree but that pizza appetizer sure would be hard to pass up.

VIDEO CLIP:

RATING:
4.05 out of 5

VALUE:
3/5

AMBIENCE:
3/3

TASTE:
8/10

SERVICE:
3/3

17/21 = .810 x 5 = 4.05

MISCELLANEOUS:
1. Adam Kuban founded sliceny.com - the greatest pizza resource on the web! He also posted his review of our meal here: http://slice.seriouseats.com/archives/2010/11/marios-pizza-arthur-avenue-the-bronx-nyc-review.html
2. Is it dorky to be happy to have gone to both Mario's and Luigi's in the same pizza month? Probably. But I did it! :)
3. I met the owners (the Migliucci's) who pronounce Mario like "Mare-ee-ohs" so, from now on, I will too!

Day 29, Pizza Month 2010 - Free NY Pizza Suprema @the Magnet (Chelsea, NYC)

2010-10-30T23:35:00.000-07:00

DAY 29: OCTOBER 29th, 2010

LOCATION:Free NY Pizza Suprema @the Magnet Theater (Chelsea, NYC)

ORDER: 1 slice of cheese

GUEST: Binu Paulose, Molly Moran, Angela Demanti, Mark Lee, Kat Kiernan, Nina Klemow, Alexis Saarela, Nate Starkey, and everyone else at the Magnet Theater on October 29, 2010

REVIEW:
Free GOOD pizza!

For nearly a year the Magnet Theater has been on the receiving end of countless slices from NY Pizza Suprema. What started as a promotion to encourage folks to come to the Magnet's Thursday Night Out has turned into an everyday occurrence. That's right, some time between 9 and 10pm, the house manager will open up pizza donated by NY Pizza Suprema for audience consumption. There may be as many as six large pies, or as few as one. So, there is no guarantee but it is a nice little bonus that you get, on top of inexpensive great comedy, FREE great pizza!

Even if it were not free, NY Pizza Suprema is a Slicey Award winning pizzeria that chooses to make quality pizza when they could easily get away with less. Situated at the base of Penn Station, NY Pizza Suprema is blessed and cursed with more foot traffic than most pizzerias even in Manhattan. Tourists and on-the-go locals don't necessarily know the difference between top quality ingredients and mediocrity...but Joe Riggio does. Joe, the current owner of NY Pizza Suprema embraced the opportunity to take over for his late father even though it meant walking away from his law practice. Why? Because he was raised on his father's pizza, loves his father's pizza, and owes everything to the loyal patrons that have been coming back since his father opened the doors in 1964.

The plain cheese slice, my favorite, combines plenty of tomato sauce, creamy grande mozzarella, and a sprinkling of Pecorino Romano that truly brings the whole slice together. Suprema makes the best street slice in Manhattan. Not only is it delicious but it's dependably delicious. The pizza chefs behind the counter know what they're doing and continue to do it pie after pie.

Go to the pizzeria and see what I mean. Otherwise, press your luck and come to the Magnet for a mixed bag of assorted pies the good people at NY Pizza Suprema donate on a nightly basis.

VIDEO CLIP:

RATING:
5 out of 5

MISCELLANEOUS:
1. I perform improv comedy at the Magnet Theater as part of Junior Varsity and Hell Buffalo. Please stop by if you get a chance.
2. Here is a review I did for NY Pizza Suprema on Day 31 of Pizza Month 2008: http://31daysofpizza.blogspot.com/2008/11/day-31-october-31st-2008-ny-pizza_24.html

Day 28, Pizza Month 2010 - Mariella Pizza (Midtown West, NYC)

2010-10-28T13:14:00.000-07:00

DAY 28: OCTOBER 28th, 2010

LOCATION: Mariella Pizza (Midtown West, NYC)

ORDER: 1 slice of cheese

GUEST: Jen MacNeil

REVIEW:
Best in the whole wide vicinity.

Mariella Pizza is the place to go if you obey every bit of advice you get from Oprah. In a food segment with her friend Gayle, the show went in search of the best pizza. The search ended 40 feet away from the O Magazine headquarters. They got the right city, in my opinion, but the wrong pizzeria. To be fair, Mariella is an above average street slice; it may even be the best pizza within a 10 block radius, but Midtown West is a tough place to get a quality slice. Gayle, if you're reading this, let's you and I grab a New York slice that might make even Oprah question her allegiance to Chicago style pizza.

Without the expectation that this was New York's best pizza, Mariella is sure to impress. Having been around for nearly 35 years, Joe (Pino) Vicari runs a tight ship. Even between the rush times, there is a steady stream of patrons demanding this Sicilian native's pies. The slices are large with plenty of sauce, creamy mozzarella, and a sturdy crust. Offering a quality product at working man prices is the Vicari way. Considering the slice is up to $0.50 less than others in the area and the quality is better, Mariella Pizza is the place to go.

The word is out though so be prepared to jockey for seats in this remarkably clean pizzeria. Many patrons choose to use the condiments, such as crushed red pepper, oregano, and parmesan for a bit more zest. I prefer it the way it's served. Because I live in the area and like a good quick slice of quality pizza, i'll be back. I'll bring my own expectations, however, not my Oprah expectations.

VIDEO CLIP:

RATING:
3.47 out of 5

VALUE:
3.5/5

AMBIENCE:
2.5/3

TASTE:
6.5/10

SERVICE: N/A 0/0

12.5/18 = .694 x 5 = 3.47

MISCELLANEOUS:
1. Jen MacNeil has been a maid of honor three times and is about to be a bride for the first (and only) time.
2. Jen MacNeil has been a part of every pizza month since 2003
3. I got a picture with Frank and Joe

4. From their website, here is a link to the video of Mariella Pizza on Oprah

Day 27, Pizza Month 2010 - Paulie Gee's (Greenpoint, Brooklyn)

2010-10-28T00:38:00.000-07:00

DAY 27: OCTOBER 27th, 2010

LOCATION: Paulie Gee's (Greenpoint, Brooklyn)

ORDER: 2 slices Regina, 2 slices of Delboy

GUEST: Eric Del Pozo

REVIEW:
The student has becomes the master.

Paulie Gee loves good pizza. So much so that he dedicated his retirement to the art of pizza making. In 2009, I had the honor of attending one of Paulie's pizza tastings at his house. Using freshly grown basil, homemade fresh mozzarella, and a secret tomato source, Paulie perfected an entire recipe book in his backyard. I should mention that his backyard contains a wood-fired brick oven Paulie built himself. Over the course of a couple of years, Paulie used these tastings, books like Ed Levine's SLICE OF HEAVEN, and pizza blogs like SliceNY to hone his craft. Ten lucky dinner guests at a time left the backyard supplied with ample amounts of pizza and demands that Paulie open up his own pizzeria.

Well, in early 2010, he did. Now, EVERYONE can be a dinner guest at Paulie Gee's. His oven is bigger, there are plenty of seats, and, most importantly, the recipes have remained in tact. The oven, named Napoli, glistens in the back like a beacon of pizza potential. Within a pizza peals reach, the pizza chefs carefully prepare each pie like a painter would a canvas. Once the high quality ingredients are layered on the soft, stretched dough, the pie takes a warm trip into Napoli. 90 seconds later, assuming Paulie Gee okays the finished product, the pie is brought to the soon-to-be-amazed patron. Yes, Paulie, a true pizza perfectionist, must approve each and every pie.

The soft, Neopolitan style crust is a Paulie Gee signature. Just imagine the taste of the best freshly-baked bread you have ever eaten and multiply it by a factor of two (2). And that's just the crust. Paulie also learned from past backyard pizza tastings the ideal mix of salty and sweet for a powerful flavor combination sure to stimulate every part of your mouth.

The Regina, Paulie's answer to the Margherita, the traditional Italian cheese pizza. With plenty of basil, olive oil, crushed tomato sauce and cheese, each bite made me look forward to the next. The most prominent part of both pies was the puffy outer edge of the perfectly spotted crust.

The bottom line is every pizza lover must try Paulie Gee's. On top of serving some of the best pizza out there, this place is located in a hip area with a nice staff and a comfortable, full-of-character dining area. They also serve beer and wine. So, what are you waiting for? See you at 'Gee's!

VIDEO CLIP:

RATING:
4.76 out of 5

VALUE:
4.5/5

AMBIENCE:
3/3

TASTE:
9.5/10

SERVICE:
3/3

20/21 = .952 x 5 = 4.76

MISCELLANEOUS:
1. Eric Del Pozo is a lawyer now but back in college we hosted a radio show.
2. I got a picture of Paulie Gee and his oven.

Day 26, Pizza Month 2010 - Toby's Public House (Greenwood Heights, Brooklyn)

2010-10-26T22:50:00.000-07:00

DAY 26: OCTOBER 26th, 2010

LOCATION: Toby's Public House (Greenwood Heights, Brooklyn)

ORDER: 2 slices Margherita, 2 slices of Del Macellaio

GUEST: Anne Girvin

REVIEW:
Toby's or now Toby's? that is the question.

It doesn't get much better than this wood-fired brick oven pizzeria. With each pie that exits the gargantuan oven at the far end of the restaurant, Toby's Public House further adds support that Brooklyn pizza is among (if not) the best in the world.

The pies are larger than the standard Neopolitan style but cooked in the same manner with hand crafted crust, fresh mozzarella cheese, and crushed tomato sauce. Toby's proves that high quality ingredients yield high quality pies. Fresh from the oven, notice the pockets of melted cheese hovering on a sea of rich tomato sauce. The crust, perfectly cooked yet uniquely kissed by the wood-fired heat providing a crust that is both crispy on the outside and chewy on the inside. That oven may look like a gigantic stone nose but it sure does churn out some delicious pizza!

Alvaro Medina crafted our pizzas. Taking pride in his work (and rightfully so) he treats each and every pie like a work of art. Gently pressing the dough out and strategically placing the sauce and cheese, Alvaro constructed not one, but two masterpieces for my table.

The first, a Margherita proved to be such an exquisite representation of the original Italian pizza that even the most discerning Neopolitans would appreciate it. Beyond the basics - cheese, sauce, and dough - a splash of savory olive oil and a touch of sweet basil provided a little something for every tastebud.

Our specialty pie, the Del Macellaio, also had no shortage of sauce - my favorite component. In addition, it contained sausage, which was made on the premises, and red onion. Both toppings provided powerful new flavors that truly complemented each other.

Since you're at a public house (read: a tavern) already, you may as well take advantage of the wide selection of beers. I recommend the Radeberger. The only thing better than pizza & beer is amazing pizza and good beer. Fortunately, for patrons of Toby's Public House, you get 'em both!

I will definitely go back. I imagine it fills up during rush times but with seating indoors and outdoors in this particular area of Brooklyn, the wait won't likely be too bad until word gets out on just how good Toby's Public House truly is.

VIDEO CLIP:

RATING:
4.76 out of 5

VALUE:
4.5/5

AMBIENCE:
3/3

TASTE:
9.5/10

SERVICE:
3/3

20/21 = .952 x 5 = 4.76

MISCELLANEOUS:
1. Anne Girvin is also a food blogger. She writes for iforkny.net. She even wrote up a review of her dinner with me at Toby's. Click on her picture for a link to the review.

2. Anne was on the diving team while in school and currently volunteers to help a kid's swim team.

Day 25, Pizza Month 2010 - Saluggi's (Tribeca, NYC)

2010-10-26T22:45:00.000-07:00

DAY 25: OCTOBER 25th, 2010

LOCATION: Saluggi's (Tribeca, Queens)

ORDER: 2 slices of brussel sprouts, 2 slices of margherita

GUEST: Kitzi Taylor, Kelli Kahn

REVIEW:
Cracker crust or bust!

Leave it to Saluggi's crispy underside to support the loads of high quality ingredients piled upon it. Ranging from the more traditional Margherita to the creative brussel sprouts white pie, toppings run the gamut at this pizzeria. Want cheese with your cracker crust? You got it!

Pedro Espinal, the pizza chef, is particularly fond of his parmesan and fresh mozzarella cheese combination. It definitely packs a solid one-two punch any cheese lover would savor. The thin and crispy signature crust offers a nice alternative to the typical pizza slice. Cooked in a gas-powered deck oven, Pedro and the Saluggi crew have cracked the code on churning out quality pizza on sturdy flatbread.

Located in the Triangle Below Canal (Tribeca) area of Manhattan, Saluggi's is within walking distance of nearly every train. The ambience features character and kitsch alike including holiday themed wall hangings, creative signs, and even a shuffleboard game downstairs. The perfect visual stimulation to complement the flavor stimulation of your pizza.

Saluggi's is a definite destination for cheese lovers, creative topping seekers, and thin-crust enthusists. Even as more of a chewy crust-sauce loving pizza guy, I'd come back for the lunch special and stay just to chat with the proud and friendly staff.

VIDEO CLIP:

RATING:
3.93 out of 5

VALUE:
3.5/5

AMBIENCE:
3/3

TASTE:
7/10

SERVICE:
3/3

16.5/21 = .786 x 5 = 3.93

MISCELLANEOUS:
1. Kelli Kahn and Kitzi Taylor went to high school together.
2. I met Jim, owner of Saluggi's and the nearby bar called the Nancy Whiskey Pub

Day 24, Pizza Month 2010 - Bella Via (L.I.C., Queens)

2010-10-25T01:20:00.000-07:00

DAY 24: OCTOBER 24th, 2010

LOCATION: Bella Via (Long Island City, Queens)

ORDER: 2 slices of Margherita, 1 slice of Quattro Formaggi, 2 slices of Rughetta E' Prosciutto di Parma

GUEST: Andrew Butterworth, Kitzi Taylor

REVIEW:
L.I.C. - Lovin' It Coal-fired.

Situated in the heart of Long Island City, Bella Via offers a coal-fired New York-Neopolitan hybrid style pizza at Queens prices. This means for two to five dollars less per pie, you can get a significantly large pizza. Oh, and it may even taste better than places that have been around for decades.

Eight years ago, Salvatore Pollito opened up Bella Via in the up-and-coming neighborhood just over the East River. He installed a coal-fired brick oven because, in his opinion, coal-fired pizza is the best pizza -- an opinion I share as well. There is something so perfect about the crisp outside and soft, chewy center that require temperatures other fossil fuels are unable to match. Burning at over 800'F, a pie at Bella Via layered with fresh mozzarella cheese, sprinkled with Grana Padano, and loaded with crushed tomato sauce can cook in under 90 seconds. Very visible in the rear of the restaurant, the oven and its talented foreman put on a show rapidly slinging dough, topping the pies, and rotating them within the furnace with finesse. This fine-tuned machine proves that pizza making is both an art and a science.

My favorite pie was the standard Margherita. WIth no shortage of tomato sauce and fully melted fresh mozzarella cheese distributed all the way to the outer edge, every single bite is packed with flavor.

The Rughetta E' Prosciutto di Parma added a savory kick from the meat along with a crisp consistency of the arugula. Our third pie was the Quattro Formaggi. Counting the sprinkle of Grana Padano, the pie sported not four (as the name would indicate) but five different cheeses. A perfect choice for cheese lovers. Non-cheese lovers, avoid it!

I am looking forward to going back to this cozy restaurant with an awesome view of the Manhattan skyline and suggest you do the same. I mean, all the coal kids are doing it.

VIDEO CLIP:

RATING:
4.64 out of 5

VALUE:
4.5/5

AMBIENCE:
3/3

TASTE:
9/10

SERVICE:
3/3

19.5/21 = .929 x 5 = 4.64

MISCELLANEOUS:
1. I met Salvatore Pollito!

2. Andy Butterworth stayed at a hotel with a fancy bathrobe.

Day 23, Pizza Month 2010 - Rose & Joe's Bakery (Astoria, Queens)

2010-10-25T01:17:00.001-07:00

DAY 23: OCTOBER 23rd, 2010

LOCATION: Rose & Joe's Italian Bakery (Astoria, Queens)

ORDER: 1 slice of grandma, half a slice of cheese

GUEST: Andrew Butterworth, Linda Butterworth, Heidi Handelsman, Alan Fessenden, Maddy Mako, Brooks Jones, Robin Rothman

REVIEW:
The purest form of pizza.

At first whiff, it is clear that Rose & Joe's is, first and foremost, a dessert bakery. But walk to the back and, lo' and behold, it's pizza! Cooked with their own fresh mozzarella cheese and bread dough, ingredients don't get much fresher than Rose & Joe's. The tomato sauce is a family recipe that brings the whole slice together. Tons of taste for well under the going rate for a a slice - that's the Rose & Joe's way! Try the grandma. Pushed into the very cookiesheets responsible for many of the desserts in the display case, the twice-cooked thin Sicilian style crust provides the ideal base for the copious amounts of sauce, herbs, spices, low-moisture mozzarella and olive oil it contains.

There are no seats and not much room to move around within Rose & Joe's and it's cash only. Also, since the primary business is desserts, I can't even guarantee there will be pizza available, but, in a sense, this makes Rose & Joe's just about purest pizzeria out there.

You see, long before pizzerias, the only way to get a slice of pizza was to go the local bakery. As a means to test oven temperature, (pre-thermostat) bakers would toss some herbs, spices, olive oil, and maybe some tomato sauce on some dough scraps and put it in the oven. When it cooked thoroughly, the oven was ready for bread. Also, when it cooked thoroughly, pizza was made. Yes, pizza is a bread byproduct! People used to line up around the corner to get a piece of the pie. Soon the byproducts outsold the actual bakery products prompting businesses to declare themselves pizzerias. Rose & Joe's Bakery is one of the hold-outs.

If you are in the area, drop by and grab a slice. It might just be your next favorite slice.

VIDEO CLIP:

RATING:
4.31 out of 5

VALUE:
5/5

AMBIENCE:
2/3

TASTE:
8.5/10

SERVICE: N/A /3

15.5/18 = .861 x 5 = 4.31

MISCELLANEOUS:
1. Brooks Jones has awesome photography skills and runs a blog called Me, Myself, and Pie and is also working on a documentary about pizza. No wonder he is the pizza commander!
2. Heidi Handelsman is no longer a vegan. So, she can now eat cheese!
3. Alan Fessenden and Maddy Mako are running the 2010 NYC Marathon. They hope to improve upon their 2009 time.
4. This is the first pizza month the newly wed Andy and Linda Buttworth have attended with the same last name.

Day 22; Pizza Month 2010 - Saraghina (Bed-Stuy, Brooklyn)

2010-10-22T23:51:00.000-07:00

DAY 22: OCTOBER 22nd, 2010

LOCATION: Saraghina (Bed-Stuy, Brooklyn)

ORDER: 3 slices of Margherita, 2 slices of Capocollo

GUEST: Kitzi Taylor

REVIEW:
Bed-Stuy's Little Italy

Like an artsy oasis in an otherwise urban landscape, Saraghina brings a foreign flare and a fantastic flavor to Bedford-Stuyvesant. Bring the crew or just two as the rustic wooden tables accommodate several seating options. The seemingly-small-from-the-outside restaurant sports multiple dining areas with nooks and coves for varying degrees of intimacy. Saraghina feels like a ski lodge or cozy cabin with halls and backdoors meandering around pantries, the tables, and the kitchen. The difference being this ski lodge serves amazing wood-fired brick oven pizza.

Named after a character in the Federico Felini film 8 1/2, Saraghina churns out pizza that clearly exceeds 8 1/2 on my taste scale. Our Italian accented waitress steered us in the right direction to order two personal sized pies; one traditional Margherita and one with Capocollo. We even had leftovers!

Paying particular attention to our pies in the oven, the chef ensured the perfectly charred crust supported the crushed tomato sauce and fresh mozzarella cheese. The capocollo (cured pork) provided a nice savory kick to what was already out-of-this-hemisphere delcious.

I will be back. It's cash only so I'll bring that in addition to my appetite.

VIDEO CLIP:

RATING:
4.76 out of 5

VALUE:
5/5

AMBIENCE:
3/3

TASTE:
9/10

SERVICE:
3/3

20/21 = .952 x 5 = 4.76

MISCELLANEOUS:
1. Kitzi Taylor is on facebook. You should friend request her!
2. Bed-Stuy is really up-and-coming. Check it out. I don't know why people say it isn't safe. I like it.

Day 21; Pizza Month 2010 - Krispy Pizza (Dyker Heights, Brooklyn)

2010-10-22T23:49:00.000-07:00

DAY 21: OCTOBER 21st, 2010

LOCATION: Krispy Pizza (Dyker Heights, Brooklyn)

ORDER: 2 slices of Cheese, 2 slices of Pepperoni

GUEST: Elana Fishbein, Rick Andrews

REVIEW:
Reputation for a reason!

Begun over 40 years ago by their father who is immortalized in the Krispy Pizza logo, current owners Freddy and Al keep one eye on the past and one on the future. Still using the tried-and-true recipe for the cheese pie, Krispy's specialty grandma pie is yet another reason to order another slice. Featuring fresh mozzarella, fresh tomatoes, extra virgin olive oil, and basil this thin-crusted Sicilian pie would get a nod and smile from any Italian "grandma."

40 years ago, there was no distinction between "Brooklyn style", or the "street slice," or "New York Neopolitan" -- it was just "good" or "bad." Krispy Pizza, for decades resides firmly in the "good" category. In retrospect, Krispy's standard cheese slice may have helped define the terms that would later classify them as a typical old school Brooklyn slice, but their motto makes it clear how they feel on the issue.

"If it's not Krispy Pizza, it's not pizza."

With a motto as bold as this, it's clear this old school Brooklyn pizzeria is proud of its products. And they should be. I will be back and look forward to trying the new one in Old Bridge, NJ (run by the other two brothers of the founder).

VIDEO CLIP:

RATING:
3.89 out of 5

VALUE:
4/5

AMBIENCE:
3/3

TASTE:
7/10

SERVICE: N/A 0/0

14/18 = .778 x 5 = 3.89

MISCELLANEOUS:
1. Elana Fishbein can ride a unicycle.
2. Rick Andrews got into college early decision.

Day 20, Pizza Month 2010 - Grimaldi's (Hoboken, NJ)

2010-10-20T17:47:00.000-07:00

DAY 20: OCTOBER 20th, 2010

LOCATION: Grimaldi's (Hoboken, NJ)

ORDER: 2 slices of Cheese, 2 slices of Pepperoni

GUEST: Scott Wiener, Victoria MacKenzie-Childs

REVIEW:
Lucky Hoboken!

Patsy Grimaldi has opened another coal-fired pizzeria in Hoboken, New Jersey. This means Hoboken has not one but two. It's not fair. Two copies of the world-renowned original Grimaldi's Patsy opened at the base of the Brooklyn bridge in 1990.

The nephew of Pasquale "Patsy's" Lanceri, Grimaldi learned how to make pizza as a kid helping his uncle run the original Patsy's that opened in 1933. Almost 50 years later, Grimaldi had mastered the trade enough to open his own pizzeria. Twenty years after that, he opened his second Hoboken pizzeria giving my pizza guests and I the pleasure of dining in this evening.

Packed with the perfect amount of rich tomato sauce, punctuated with melted fresh mozzarella cheese, speckled with basil, and drizzled with olive oil, each pizza is expertly prepared. All this delivered to your table atop a thin, crisp coal-fired brick oven crust.

Grimaldi's pizza proves that the right ingredients in the right amounts can guarantee a delicious pie. I felt like our pie was slightly underdone (one of the symptoms of eating at offpeak times with a brand new coal-fired oven) yet still ate half of a large pizza by myself.

This location is new but Grimaldi's is not. If you happen to live in Hoboken, you have no excuse not to visit one of two Grimaldi's locations. The original location under the Brooklyn Bridge is infamous for long lines and gruff service. Such is not the case in Hoboken. Spacious seating area and a well-mannered staff await you...and so does some amazing pizza.

VIDEO CLIP:

RATING:
4.52 out of 5

VALUE:
4.5/5

AMBIENCE:
3/3

TASTE:
8.5/10

SERVICE:
3/3

19/21 = .905 x 5 = 4.52

MISCELLANEOUS:
1. Scott Wiener runs walking and bus pizza tours in and around New York City. Check him out at http://www.scottspizzatours.com
2. I met the man who built the oven. His name is Sean McHugh. It's nice to meet other pizza related Seans.

Day 19, Pizza Month 2010 - Luigi's (South Slope, Brooklyn)

2010-10-19T16:30:00.000-07:00

DAY 19: OCTOBER 19th, 2010

LOCATION: Luigi's (South Slope, Brooklyn)

ORDER: 1 slice of cheese, half a slice of "square", half a slice of grandma

GUEST: Garrett Palm

REVIEW:
"What makes Luigi's great," uttered a member of the clientele, "is the clientele,"

Well priced pizza, free conversation. Upon entering Luigi's you will immediately be greeted by a pizza chef. Literally greeted. Gio (short for Giovanni) talks to everyone. From school kids to the elderly, he knows 'em all. There are plenty of seats in the back of the pizzeria but if you sit back there, you can't hear what Gio is talking about, so most stand up at the counter.

"There are a lot of Luigi's in Brooklyn," said our charismatic pizza chef, "but this one was the first."

Gio's father, Luigi, passed along the pizzeria to he and his sister, Marisa. While Marisa orders the dough, Gio makes the pies. The recipes are family owned as well. Still slinging his father's cheese pies for decades, Gio recently added his own rendition of his grandma's pizza. A true family affair.

"I look at everyone in the neighborhood as part of my family too," Gio adds proudly.

And "proud" he should be. That pride plus high quality ingredients and lower than average prices is the key to Luigi's success. Combining imported Italian grated cheese with the ever rising cost of Grande Wisconsin mozzarella, it is a wonder how they can charge less than $0.50 the going the price of a slice.

I particularly like the tomato sauces, which is served in copious amounts on the grandma slice. Everything else, including the conversation, was bonus.

It's safe to say that the interiour of Luigi's hasn't changed much in its 40+ years of existence, but that adds to its charm. In a fast-paced, ever-changing city hellbent on exploiting "old school Brooklyn style" pizza, it's nice to know an old school Brooklyn pizzeria that helped create the appeal. Drop by and say, "hi."

VIDEO CLIP:

RATING:
4.03 out of 5

VALUE:
5/5

AMBIENCE:
2/3

TASTE:
7.5/10

SERVICE: N/A 0/0

14.5/18 = .801 x 5 = 4.03

MISCELLANEOUS:
1. Garrett Palm and I met Gio. He's the son of Luigi and the affable guy that will likely make your pie.

2. This pizzeria is located in a part of Brooklyn not named. It's like almost Park Slope, almost Prospect Heights, and almost Windsor Terrace. Garrett just calls it "South Slope" so that's what I call it too.

day 18, Pizza Month 2010 - 99¢ Fresh Pizza (Hell's Kitchen, NYC)

2010-10-18T22:50:00.000-07:00

DAY 18: OCTOBER 18th, 2010

LOCATION: 99¢ Fresh Pizza (Hell's Kitchen, NYC)

ORDER: 1 slice of cheese

GUEST: Robin Rothman

REVIEW:
Spared every expense.

Lightly sauced, lightly cheesed, and almost fully cooked, these slices look the part and even play the part, but don't expect Broadway for a buck - no matter how close you are to the theatre district. But how does 99¢ Fresh Pizza even understudy the role? In order to sell pizza at less than half the price of a typical NYC slice, every corner has been cut. Cheap cheese, cheap sauce, and cheap dough make for a cheap slice, albeit palatable.

Furthermore, skimping on seating space, ambience, and charm, 99¢ Fresh Pizza banks on high volume, availability, and rapid turnover to afford their inexpensive ingredients. Situated in an area of Manhattan with round-the-clock foot traffic, 99¢ Fresh Pizza is always open for business and usually has a fresh pie coming out of the oven. I live in the area and find when I am short on cash and time, I come here to sate my appetite cheaply and quickly.

Be warned, with no seats nor any mood lighting, this is not a date place... unless you found her near Port Authority.

VIDEO CLIP:

RATING:
2.36 out of 5

VALUE:
5/5

AMBIENCE:
.5/3

TASTE:
3/10

SERVICE: N/A 0/0

8.5/18 = .472 x 5 = 2.36

MISCELLANEOUS:
1. Robin Rothman and I live a block from the 99 cent pizza district (9th Ave bet. 40th-42nd St). There are four 99 cent slice places within a 2 block radius of our apartment.
2. Robin Rothman plays Trudy Carmichael, a Las Vegas lounge singer twice a month at the Magnet Theater Musical Mixer. It's a free show, open to everyone and features improvised songs.

Day 17, Pizza Month 2010 - S. Brooklyn Pizza (E. Village, NYC)

2010-10-18T22:42:00.000-07:00

DAY 17: OCTOBER 17th, 2010

LOCATION: S. Brooklyn Pizza (E. Village, NYC)

ORDER: 1 slice of Margherita, 1 slice of Sicilian with mushroom

GUEST: Christopher Simpson, Robin Rothman

REVIEW:

Yes, this is the Placee! If you don't believe me, look no further than the sandwich board sign out front. What South Brooklyn Pizza lacks in signage, it more than makes up for in flavor. Still in its infancy, this is a pizzeria with potential. Serving nothing but top shelf ingredients, the chefs at South Brooklyn Pizza are building a business based on a firm foundation. It's working. Even during offpeak times, this slice-eria attracts a crowd. With imported Italian and Swedish cheese in the window and served on every slice, it is pretty clear to see why you might pay a dollar more for a slice. The cheese isn't the only import either. Tomatoes and extra virgin olive oil make each slice all the more savory. If you don't believe me, just look in the entrance way which doubles as a storage bin for the high quality ingredients.

Despite its name, South Brooklyn Pizza serves Neopolitan and Sicilian style pizza to the borough of Manhattan. Considering the size of the pies are much larget than traditional Italian styles and the fact it is sold by the slice, the pies have a definite New York/Brooklyn influence.

Not often do you find a street slice with Grana Padano, Fontina, and fresh mozzarella. But that is exactly what I found on both my cheese Neopolitan (circular) and mushroom Sicilian (square) slices. Although Grana Padano is my third favorite grated cheese (behind Pecorino and Parmigiano-Reggiano respectively) the cheese combination really meshed well with the olive oil and tomato sauce. Considering the caliber of ingredients, the crust was, dare I say, ordinary but served as a sturdy vehicle for delivering perfectly balanced goodness into my mouth. I'm looking forward to going back.

Although there is only one table and two chairs in the pizzeria, that is about to change. Construction has already begun on a small dining area in the back. And, according to the chef, that's just the beginning. Having recently purchased the storefront adjacent to them and in the process of renovating the backyard, South Brooklyn could soon transition from a "to go" slice place to an all out restaurant. I can't wait to come back and check on the progress, that is, while I'm eating my slices.

VIDEO CLIP:

RATING:
3.89 out of 5

VALUE:
4/5

AMBIENCE:
2.5/3

TASTE:
7.5/10

SERVICE: N/A 0/0

14/18 = .778 x 5 = 3.89

MISCELLANEOUS:
1. Chris Simpson used to be in an a capella group in college. Chris and Robin talked about starting an a capella group here in the city. I hope they do.
2. After our pizza we went to the roof of Chris's E. Village apartment. NYC is so pretty at night.

Day 16, Pizza Month 2010 - Pizza Moto (Fort Greene, Brooklyn)

2010-10-16T19:58:00.000-07:00

DAY 16: OCTOBER 16th, 2010

LOCATION: Ovest Pizzateca (Fort Greene, Brooklyn)

ORDER: 2 slices of Margherita, 2 slices of Fun Guy

GUEST: Eric Del Pozo, Jennifer Dixon, Sam Gurewitz, Matt Horton

REVIEW:
Have Oven, Will Travel.
When the Brooklyn Flea moves, Pizza Moto moves with it. Every Saturday and Sunday amongst the pickle vendors, the leather tanners, and the secondhand clothing sellers, there exists a way-out-of-flea-market league Neopolitan pizzeria. When Brooklynites and venders tire of all the price haggling, Pizza Moto is there. It's the one thing everyone can agree on.

Some ingredients such as the Pecorino cheese came all the way from Italy to be in this Brooklyn flea market booth. Complimenting the imported ingredients are fresh mozzarella cheese, crushed tomato sauce, and extra virgin olive oil. The folks on the other side of the fold-out table know what constitutes a great pizza.

Focusing on three pies, Pizza Moto seeks (and achieves) depth versus breadth. My favorite was the Fun Guy - and not just for the obvious pun. The mushrooms taste like they have been marinated in a delicious sauce and scattered expertly to maximize flavor. No slice has too many, too few, or too uniformly the same amount. A true sculpted pie.

Despite not having a sign, it shouldn't be too hard to locate. Look for the wood-fired oven on wheels, or look for a long line, or look for the happily sated flea market patrons. They may still be carrying around their pizza since there are no seats. On a windy day, mother nature may claim a slice or two if you're not careful. Trust me. Being polite I hesisitated to eat the last slice only to see a gust of wind knock it to the cement ground of the Fort Greene Flea. I won't be polite next time...and there will be plenty of next times.

VIDEO CLIP:

RATING:
4.17 out of 5

VALUE:
4.5/5

AMBIENCE:
2/3

TASTE:
8.5/10

SERVICE: N/A 0/0

15/18 = .833 x 5 = 4.17

MISCELLANEOUS:
1. Eric Del Pozo bought a jar of hot pickles.
2. Sam Gurewitz and Matt Horton are in a band called Danger Pin.

Day 15, Pizza Month 2010 - Ovest Pizzoteca (Chelsea, NYC)

2010-10-16T19:30:00.000-07:00

DAY 15: OCTOBER 15th, 2010

LOCATION: Ovest Pizzoteca (Chelsea, NYC)

ORDER: 2 slices of Bufala, 1 slice of Speck and Arugula, 1 slice of Ovest

GUEST: Melanie Dasher, Taylor "Bud" Dasher

REVIEW:
The Best in the Ovest!

Ovest, Italian for "West," is Luzzo's new Neoopolitan pizza oasis in the industrial warehouse heavy meatpacking district. From the exterior, the windowed garage door fits right in, but take one step inside and the ambience comes alive. Like a beacon, the gorgeous wood-fired brick oven looms at the far end. Before that, a garden of fresh ingredients manned by a chef with a great grasp of a recipe book sure to wow anyone.

Among these recipes are the prosciutto and truffle pate' "Martha" (named after Martha Stewart, Luzzo's #1 fan), the spicy salame and ricotta "Ovest," and the scamorza and mushroom "Chelsea." In addition to these pizza napoletana menu items featured everyday, Ovest features a variety of daily specials.

We took advantage of the Speck and Arugula special and were so happy we did. The combination of the speck (smoked prosciutto) and savory tomato sauce already won me over. Add to that the fresh mozzarella, crisp arugula and perfectly crisp wood-fired crust and my taste buds were in heaven.

With my head already firmly in the clouds, I continued to enjoy Ovest's "Ovest" as well as a slice of the traditional Bufala. Up and down the menu and beyond, Ovest proves its mastery of the art of pizza making and then some.

Come here and find out how Neopolitan pizza is suppose to taste.

VIDEO CLIP:

RATING:
4.64 out of 5

VALUE:
4.5/5

AMBIENCE:
3/3

TASTE:
9/10

SERVICE:
3/3

19.5/21 = .930 x 5 = 4.64

MISCELLANEOUS:
1. Melanie Dasher is a lawyer that works for Homeland Security in Indianapolis, IN. She and Bud also have two dogs.
2. Bud Dasher is a Harvard Law grad who already wrote a book! If you like fiction and publish books, he could be your meal ticket.

Day 14, Pizza Month 2010 - Dean's (Midtown East, NYC)

2010-10-14T20:33:00.000-07:00

DAY 14: OCTOBER 14th, 2010

LOCATION: Dean's (Midtown East, NYC)

ORDER: three slices of an Old Fashioned square style pizza with pepperoni

GUEST: Tony Carnevale, Shawn Amaro

REVIEW:
A welcome visit to the Dean's office!

From that family that brought you Patsy's, Angelo's, Nick's, and Adrienne's Pizza Bar, here is another pizzeria serving up the same delicious recipes under a different monicker. Does a pizzeria by any other name smell as sweet? Dean's proves it does.

Each pie exits the gas-powered brick oven loaded with fresh mozzarella cheese and tasty crushed tomato sauce atop a golden brown rim.

We ordered the "Old fashioned" square pie with pepperoni. If our pie is any indicator, I recommend eating Dean's pizza the old fashioned way, devouring it. I particularly liked the use of signature Patsy's "grease bucket" pepperoni. You know, the spicy pepperoni cooks the moisure out of the edges before the center causing them to contract and crisp up. A serendipidous byproduct of this is the resulting concavity acts as a storage "bucket" for the pepperoni's "grease." Despite the dexription, it is one of my favorite tasting things in this universe. The spiciness mixed with a chewy crunch complements the bread and cheese perfectly.

Although we ate during the lull between lunch and dinner rush, the two floors of seating can easily accommodate hundreds of people. Dean's likely caters to the midtown business people first and foremost but with efficient service and excellent pizza, I would recommend Dean's to anyone.

The price is slightly more expensive than a slice place but way better tasting than the typical slice place.

VIDEO CLIP:

RATING:
4.64 out of 5

VALUE:
4.5/5

AMBIENCE:
3/3

TASTE:
9/10

SERVICE:
3/3

16/21 = .? x 5 = 3.81

MISCELLANEOUS:
1. Tony Carnevale is thinking of going to grad school.
2. Shawn Amaro, Tony Carnevale, and I are the past and present hosts of Variety Underground - a free monthly comedy variety show in the Lower East Side.

Day 13, Pizza Month 2010 - Donatella (Chelsea, NYC)

2010-10-13T22:30:00.000-07:00

DAY 13: OCTOBER 13th, 2010

LOCATION: Donatella (Chelsea, NYC)

ORDER: half of a personal Margherita, half of a personal Donatella

GUEST: Robin Rothman

REVIEW:
Cowabunga! a pizza Renaissance.
This Chelsea pizzeria will remind you just how good wood fired brick oven gourmet pizza can taste. Trendy enough to be date-worthy and tasty enough to be touted, Donatella provides it all. The spotless and spacious seating area starts on the sidewalk and extends back to the gold coated oven. Yes, the oven's got bling! Maybe that's why everything that comes out of it tastes like a million bucks. Fortunately, it costs much less.

I recommend anything with the stracciatella cheese. It creamy and so soft it is added after the pie is cooked. This cheese comes on the Donatella pie along with rocket (baby argula) and flavorful piennolo del vesuvio tomatoes. A mouthwatering pie that will fill you up. Extra points for creativity too. Of course, Donatella does not need to rely on creativity.
Look no further than the standard Marghertia (which is anything but "standard"). The chef has a tried and true recipe for maximizing flavor and appearance crafting together a pie with just the right amount of fresh mozzarella cheese, basil, olive oil, and San Marzano tomato sauce. It is a pie fit for a king, cooked in an oven fit for King Midas.

Go between the lunch and dinner rush to avoid the crowd. Also, go now, because churning out pies this delicious, popularity is inevitable.

VIDEO CLIP:

RATING:
4.64 out of 5

VALUE:
4.5/5

AMBIENCE:
3/3

TASTE:
9/10

SERVICE:
3/3

16/21 = .? x 5 = 3.81

MISCELLANEOUS:
1. Donatella opened in April 2010.
2. Robin Rothman and I learned two new toppings in one pie thanks to the Donatella. The toppings were "rocket" and "stracciatella." We love them both...and each other.

Day 12, Pizza Month 2010 - Eataly (Flatiron district, NYC)

2010-10-13T01:12:00.000-07:00

DAY 12: OCTOBER 12th, 2010

LOCATION: Eataly (Flatiron district, NYC)

ORDER: 1 slice of San Marzano (Margherita), 1 slice of Massese, 1 slice of Fiashetto

GUEST: Terry Jinn, Alexis Saarela, Robin Rothman

REVIEW:
Eataly, if you ever get a seat-aly.

Eataly is a portal to an Indoor European marketplace-- complete with crowds, noise, and tons of food. Still in its infancy, Mario Batali's brainchild is overwhelmingly popular. Tourists as well as New Yorkers flock to the centrally located mega food court all hours of the day. And, if the pizza served is any indicator, Eataly will only become more popular.

Non-English speaking Italian chefs make and bake each pie in two twin wood burning ovens the only way they know; brilliantly. Each personal sized pie is topped with high quality ingredients and charred to perfection before it is presented to the delighted patron. Copious amounts of imported Italian tomato sauce form a layer of savory goodness providing a perfect bed for which the creamy fresh mozzarella will sleep. Expect the toppings on the specialty pies, such as the Fiashetto and Massese, to be crafted to optimize flavor rather than layered. There is nothing standard or uniform about these creations. Eataly may just be as close to Italy permissable outside of the actual border.

The only drawback is the hype. Word is out and everyone in the city from foodie to fuddy-duddy has heard of Eataly. We waited for over an hour and a half while a camera crew from Lidia's Italy (a show on Food Network) was shoehorned in before us. I didn't mind waiting, since I'm a fan of the show, but there really is no place to wait. We had already spent 45 minutes (our initial wait time) hungrily scouring the Italian Super Market and just wanted to eat. So, we wedged ourselves in a small area between the bakery and the staff utility tunnel and waited patiently. Despite sincere apologies from the hostess and extremely polite server, no action was taken or effort was made to compensate us for our time. I only hope when I go back, and I will go back to Eataly, all guests will be treated equal-aly.

VIDEO CLIP:

RATING:
3.81 out of 5

VALUE:
2/5

AMBIENCE:
3/3

TASTE:
8/10

SERVICE:
3/3

16/21 = .? x 5 = 3.81

MISCELLANEOUS:
1. This marks the 8th merging of Terry Jinn's My Daily Beverage journal and my 31 Days of Pizza journal...Two journals that date back to 2002
2. I met Mario Batali.

Day 11, Pizza Month 2010 - Bar (New Haven, CT)

2010-10-12T00:18:00.000-07:00

DAY 11: OCTOBER 11th, 2010

LOCATION: Bar (New Haven, CT)

ORDER: 2 slices of mashed pototo, cheese, bacon, 3 slices of cheese

GUEST: Kate Emswiller, Robin Rothman

REVIEW:
Bar sets the bar!

Part night club, part lounge, and part brewery, Bar Pizzeria is hip, creative, and delicious all at the same time. Just how creative? Look no further than the signature pie; mashed potatoes. Served with bacon and cheese, Bar knows how to appeal to this Irish potato's tastebuds. Of course the more traditional cheese with tomato sauce was not too shabby either. Cooked in a gigantic wood fired brick oven capable of heating 17 pies at a time, Bar churns out mouthwatering pies at an amazingly rapid rate.Almost fast enough to keep up with the demand for these delicacies.

Unless you are dancing late at the club or at Bar for a special event, you will likely be seated in the Bru Rm. Flanked by gigantic beer vats and the monumentally large oven, the Bru Rm dining area offers two floors of unique visuals, friendly service, and non-intrusive music. Start the evening off with one of at least four different beers brewed in the very room you are seated. The relaxed, even romantic overall experience only gets better when the New Haven pizza platters (a cookie sheet) arrive, Hopefully at least one of the items you ordered is the Mashed Potato pie. Garnished with bacon pieces and "mutz" (mozzarella) around just the right amount of mashed potato on the golden brown wood-fired flatbread, this menu item provides a pizza experience unlike any other. I highly recommend it for potato lovers, pizza lovers, star-crossed lovers, and anyone "looking-for-love"rs.

Yet another amazing find in New Haven, Connecticut...New Haven is truly New England's Pizza Oasis.

VIDEO CLIP:

RATING:
4.52 out of 5

VALUE:
4.5/5

AMBIENCE:
3/3

TASTE:
8.5/10

SERVICE:

3/3

19/21 = .904 x 5 = 4.52

MISCELLANEOUS:
1. Kate Emswiller, Robin Rothman, and I went to a bar called Anchor before our pizza. This could be the coolest dive bar I have ever been.

2. Immediately across the street from Bar is a burger joint called Louie's Lunch which could very well be where the burger was invented. If you go here, do not ask for ketchup or any other condiment. It's perceived as an insult. Also, it appears to be closed on Columbus Day.