Day 15, 2003: The Pizza Booth (W. Village, NYC)

DAY 15: October 15th LOCATION: The Pizza Booth (165 Bleecker St., NYC) GUEST(S): Brian Berrebbi ORDER: 1 slice of cheese, 1 slice of spicy chicken PIZZA REPORT: Great name for great pizza. The Pizza Booth makes a wide variety of good looking conventional-oven pies. All the toppings were well distributed with just right amount of cheese coverage. I elected to try a slice of the spicy chicken on appearance alone. Chicken on a pizza tends to be overloaded (creating an undercooked, doughy crust) or just haphazardly scattered everywhere (making for an uneven and inconsistent slice). The Pizza Booth must be aware of these fatal flaws because they distributed the already cooked-and-seasoned chicken perfectly. It looked and tasted great. The cheese slice was also very good. One of the secrets to the success of a Pizza Booth slice is the firm crust. It may be whole wheat flour used instead of all-purpose. I say this because the crust was both firm and enriched with much more flavor than typical crust - sort of like whole wheat bread. MISC.: Brian, while working as a stage-hand, once made weapons with Blue Man Group's props and tossed them around the office with his boss. I found out why French people hate us. Apparently when one of their musical artists gets well known, we immediately label them "the French Bob Dylan" or "the French Genesis" or even "the French Neil Young of the 80's". If you're curious who these labels apply to, contact Brian. He knows them and even pronounces their names in French.