Tag Archives: pizza
If you’re in Milan for Milan fashion week, one of the highlights of the trip is always the food. Le Specialità, where the specialty is pizza, was recommended to me by two separate Milanese who live in the Venezia area. (more…)
Don Antonio was the first Italian restaurant I visited in New York after returning from Italy, so I wasn’t expecting much. But it has gotten a lot of buzz from pizza aficionados, and the owners are Italians Roberto Caporuscio of Kesté Pizza & Vino and Antonio Starita of Naples’ renowned Pizza Starita. It’s also located just north of Times Square – perfect for an after-theater dinner in a neighborhood that’s otherwise a culinary wasteland. (more…)
One good thing about being a stranger in a strange land: discoveries can be made by happy accident. On my first night in Milan, I’d planned to go to Dongiò or Pasta Madre near Porta Romana, but both were full at 9pm. Instead I wandered, somewhat lost, and ended up on nearby Via Crema, a relatively quiet street lined with cafes with outdoor seating. One that seemed particularly popular with the locals was SAME, a pizza place with a huge wood burning oven visible through the open doors. (more…)
Last Thursday night, Two Boots Pizza celebrated 25 years in New York with a huge pizza party and free Summer Stage concert on the East River promenade. Their pizza, a mash-up of New Orleans flavors and Italian thin crust (thus the “two boots”) has always been a favorite of mine. It may be hard to imagine now, but as recently as the early ’90s in New York no one distinguished between Neapolitan or Roman pizza or talked about “cracker-like crust.” There was just pizza. You had Ray’s, John’s, Patsy’s, Lombardi’s and your neighborhood slice joint, and they all served the same sort of pizza with varying degrees of quality and cheapness. (more…)
Despite the number of restaurants that have opened in the Meatpacking District in recent years, it’s still hard to find a good place to go before or after an event in West Chelsea or Chelsea Piers. So many of the new places feel big boxy or inordinately expensive, and the old places can get a little old hat. (more…)
It may seem like just yesterday that the August sun was beating down on us, but guess what? Oktoberfest officially begins on September 22nd. Instead of hiking out to Queens this year, Manhattanites only need to go as far as the Lot on Tap, the Colicchio-orchestrated spot under the High Line. It has the feel of the real thing in Germany – but it’s also quintessentially New York. (more…)
As much as we complain about the heat, it’s so nice to be able to dine al fresco when summer finally comes to New York. But what we’re looking for isn’t any old table plunked on a sidewalk next to a major truck route, but a nice setting, fun scene and preferably some good food. Here is an opinionated guide to the best outdoor dining in town. (more…)
One of the best things you can find in Rome is a bargain. After seven days on the wallet-bruising Amalfi Coast, the main thing we were craving was cheap, cheap, cheap. Fortunately, Rome has a variety of inexpensive but excellent traditional restaurants, some of them trattorias several generations old, others a new endeavor from young chefs setting up shop in up-and-coming neighborhoods. Most importantly, you don’t sacrifice anything in quality for the price. (more…)
Long before farm-to-table dining was all the rage in the U.S., this verdant peninsula on the western coast of Italy was home to some of the finest, freshest cuisine anywhere. The fruits and vegetables grown right on the Amalfi Coast – terraced gardens of olives, lettuces, tomatoes and lemon trees, all whizzing by as you take the Circumvesuviana train down south – make a startling difference on the plate. Over the course of seven days this May, we sampled some of the best the Amalfi Coast has to offer. (more…)
Formerly the street of forgotten red sauce joints and San Gennaro tourists, Mulberry Street in Little Italy was recently declared “the city’s hottest new restaurant row” by the New York Post. This surprising renaissance began after local diners had pretty much abandoned it, then Torrisi Italian Specialties sprang up out of the ashes. The lines outside there continue to grow (even at lunch), and underground drinking den the Mulberry Project adds even more caché to the street. Rubirosa fills in the last piece of the puzzle, the Italian pizza spot. (more…)
Whenever a media outlet anoints a place “the best new U.S. pizzeria,” as Bloomberg.com did with Zero Otto Nove in 2008, the debate begins. Pizza aficionados descend to check it out, analyzing the pies according to precise calibrations like sauce-to-crust ratio and “tip sag,” Slice’s measurement of crispness. Is this pizza really the best? Inevitably the pizza shop will be compared to the legendary Una Pizza Napoletana.
Now that Zero Otto Nove is opening a branch in Manhattan in about two months, the stakes are even higher. But the Arthur Avenue original is no pizza joint. It’s first and foremost a restaurant, brought to us by Roberto Paciullo of Roberto’s around the corner. The center of attention may be the huge wood burning oven in the center of the room, but don’t let that distract you from everything else going on here. (more…)
It’s no secret that New Yorkers would kill for outdoor space in the summer. But cooped-up city dwellers have found another way to deal with a winter’s worth of claustrophobia: outdoor dining. Too bad the quest for an outdoor table can become as competitive as the hunt for an apartment with a backyard.
Fortunately there are still some lovely garden dining spots flying under the radar, one of the most impressive of which is Saraghina out in Bed Stuy, Brooklyn. Massimiliano Nanni of Manhattan’s Piadina opened this pizza place last June when he couldn’t find enough decent restaurants in his own neighborhood. (He lives around the corner.) (more…)
One of the specialties at Pulino’s is the pizze e uove (“pizza and eggs”) on their breakfast menu. The pizza arrives from the wood burning oven with an egg magically cooked into the pizza on top, much like the pane frattau pizza that first made an appearance at Otto.
It’s really not that hard, however, to recreate this at home. All you need is a leftover slice of artisanal pizza, an egg, and a broiler. It beats cold pizza the next morning hands down. (more…)
What are you willing to do for pizza? Travel far and wide for the perfect slice? Line up in the rain on 14th Street? How about wait two and a half hours in platform heels, with only the air-kissing at the door and jockeying for position at the crowded bar to entertain you? If you’re willing to do the latter, then we’ve got the place for you.
It’s not really Keith McNally’s fault that his new pizza place Pulino’s is so insanely popular – he’s a popular guy. And we found out belatedly that Pulino’s does take reservations. Make them, and do not attempt to just show up on a Thursday, even if you put your name in before 7pm as we did. Glad-handers and downtown scenesters with reservations will just pass you by. At least the guys at the door, familiar faces from McNally’s other endeavors, will treat you kindly, and the restrictions they mete out – no one can wait at the bar, because there’s literally no more room in there – are meted out democratically. (more…)
Two legendary pizzaiolos, one 700-degree oven, dozens of pizzas, and 35 lucky diners: imagine the pizza feast that followed. Serious Eats founder and Pizza: A Slice of Heaven author Ed Levine and Slice founder Adam Kuban got these two major talents in the same kitchen (once Una Pizza Napoletana, now Motorino) to talk about the craft of pizza and then dish it out.
A pizza shop in a central Jersey strip mall doesn’t seem like a natural starting point for a celebrated chef, but that’s one leg of Anthony Mangieri’s unusual path to pizza stardom. Before Mathieu Palombino owned his own pizza place in Williamsburg, the French-trained chef rose up through the ranks in Laurent Tourondel’s restaurants. After the talk, both chefs got to work in the kitchen, dishing out dozens of pies until everyone was stuffed. A transcript of the talk and some delicious photos, after the jump. (more…)