Friday, October 21, 2005

Day 21, 2005: La Pizza Fresca (Flatiron, NYC)

DAY 21: October 21st
LOCATION: La Pizza Fresca (20th St and Broadway, NYC)
GUEST(S): Terry Jinn, Maddy Mako
ORDER: half of an individual Salame Piccante pizza, one-fourth of an individual Funghi pizza, one-fourth of an individual slice of "La Pizza Fresca"

PIZZA REPORT: Salame La Funghi. We mixed and matched our pizzas to try them all out. All good. My favorite part of La Pizza Fresca's pizza is the ingredients. The sauce, fresh mozzarella cheese, toppings, and crust are all extremely high quality. I felt bad not enjoying the high quality olives but I just don't care for olives (this is why the Salame Piccante section had no olives). The mushroom ("funghi") and "La Pizza Fresca" sections of the pizza were a bit soupy. I don't think this was olive related. I say that because I enjoyed the soupiness. I was not expecting it but it tasted good. The experience would be like if you were not aware that Gushers fruit snacks had a liquid center until you bit into it. You're surprised, but pleasantly so. Now imagine being surprised with the delicious combination of cheese, sauce, and olive oil instead of artificially flavored grape. Sounds pretty good, eh? It is. Also, La Pizza Fresca was the first New York Pizzeria to be certified by the Associazione Ver Pizza Napoletana. Of course authentic Neopolitan pizza does have olives.
  • Terry Jinn revolutionized online blogs by taking a photo of a beverage he drank and posting it every day in his "Beverage of the Day" journal (right here on the IRC). Every now and again, IRC journals exist at the same time. This has been dubbed a "crossover". Today's dinner date marked the 4th annual pizza journal/beverage journal crossover (2002200320042005). The crossover wouldn't be complete without a beverage. I tried to get Terry something he hadn't featured before but all I could come up with some fruit punch juiceboxes. Here he is with them.
  • Maddy Mako and I both answer the phone while we're driving...but neither of us are any good at it.

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