What is "real" New York pizza?
Dec 18th, 2002, 11:50 AM
#23
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8th Street and 5th Avenue - named Otto and scheduled to open around now (mid December). Original opening date was supposed to be October. Price range said to be $8-15 per pie - I presume these are single person pies or relatively small. I recall seeing some mention that thie pies are very thin crust, griddle baked and "topped sparingly". Also saw indication that this place will be very heavy on desserts. I'll hope that they get it right on the quality and consistency of their coffee and espresso (I hope for this simply because few if any restaurants in NYC have exceptional coffee, espresso or cappucino).
Dec 18th, 2002, 01:26 PM
#24
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My favorite "old school" New York slice pizza is in midtown - it's called Little Italy pizza on 43rd bet Madison and 5th. Their pizza is not thin crust, but not too thick either. Great sauce, and just the right amount of cheese. There are no seats, only a small counter, and the plain slices are always fresh and hot. The place gets so much business from people who work in the neighborhood that it is always busy so they have phenomenal turnover of pies. My office mates and I never get pizza from anywhere else.
Dec 19th, 2002, 11:05 AM
#27
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This discussion is less relevent than the infamous McDonalds vs. Burger King posts. At least those involved travel around the US via car and making food stops. This stupid NY pizza wars thing is nothing more than My neighborhood is better than Your neighborhood. What does this have to do with Travel?
Dec 19th, 2002, 03:44 PM
#28
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Try Grimaldi's (sometimes called Patsy's) in Brooklyn, located right under the Bridge, up the street from the River Cafe. Wonderful thin crust, excellent toppings. Great ice cream right down the street, at the Brooklyn Ice Cream Factory. Jacques Torres is a couple of blocks away, with incredible chocolates. An easy trip from Times Square on the A line (first stop in Brooklyn), and you'll get that million-dollar view of the Manhattan skyline as a free bonus! Really worth the trip!
Dec 19th, 2002, 04:06 PM
#29
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Message to Suzanne:
Brick oven is not the same as coal oven or wood fired oven. This 'brick oven' stuff ---- it has been watered down so that anyone who puts phony bricks in front of a pizza oven can call it 'brick oven'and give the impression that it is coal or wood-fired even if it is electric. You forgot Lombardi's, the oldest pizza joint in NYC, coal fired. If I am not mistaken, there are only six coal fired ovens in NY and according to law there can be no more. As you know, Grimaldi's, the best pizza in NY, is a copy of pizza from Naples, Italy, the best pizza in the world, but not NY pizza which is sold by the slice, huge, cheese-laden, oily, with thin crust. The other leading Naples-copiers are Lombardi's, Totonno and the original Johns. Pizza to die for is to be had in New Haven, Conn., at Pepe's, well-known to New Englanders and, for what it is worth, where the Yalies Bill and Hillary had pizza when he visited New Haven. Pepe's is worth getting off for lunch on the way to Boston.
Brick oven is not the same as coal oven or wood fired oven. This 'brick oven' stuff ---- it has been watered down so that anyone who puts phony bricks in front of a pizza oven can call it 'brick oven'and give the impression that it is coal or wood-fired even if it is electric. You forgot Lombardi's, the oldest pizza joint in NYC, coal fired. If I am not mistaken, there are only six coal fired ovens in NY and according to law there can be no more. As you know, Grimaldi's, the best pizza in NY, is a copy of pizza from Naples, Italy, the best pizza in the world, but not NY pizza which is sold by the slice, huge, cheese-laden, oily, with thin crust. The other leading Naples-copiers are Lombardi's, Totonno and the original Johns. Pizza to die for is to be had in New Haven, Conn., at Pepe's, well-known to New Englanders and, for what it is worth, where the Yalies Bill and Hillary had pizza when he visited New Haven. Pepe's is worth getting off for lunch on the way to Boston.
Jan 24th, 2003, 09:45 AM
#30
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It's amazing how we get used to a decline in quality to the point where some of us will defend what is, in essence, lousy pizza. To most New Yorkers, NY Pizza is the stuff from the local pizza joint. But that doesn't necessary translate into "good quality" pizza. I applaud the post pointing out that most local pizza joints no longer use fresh cheese, homemade sauce and get frozen dough from some supplier. It's become fast food in the worst sense.
For your basic, good pizza in New York, the Patsy's chain has a pretty solid pie. For a twist on the pizza genre, try Two Boots, with its spicy sauce.
For your basic, good pizza in New York, the Patsy's chain has a pretty solid pie. For a twist on the pizza genre, try Two Boots, with its spicy sauce.
Jan 24th, 2003, 10:47 AM
#32
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many good descriptions of real ny pizza. It is so frustrating to be from NY and travel elsewhere in the US and try to find pizza that even resembles NY pizza. The rest of the US does not know what they are missing. and pizza hut's "NY pizza" (not that I ever have or will order it) is, I promise not NY pizza. I lived out of NY for a while and could not wait to get back just for the pizza alone.
