Dear John's
John's Pizzeria (Times Square) | 260 W 44th St. (Bet. Shubert Alley & 8th Ave.) | 212.207.3339 | johnspizzerianyc.com
Make A Date For Tiella
...My tiella showed up looking and smelling wonderful, and they were excellently executed. A smear of foie gras, being deep with flavor, does its usual, mouth-watering wonders for the palette, with its minimal use not playing nicely with the prosciutto—San Daniele being "daintier" than most—and both rewarding the light yet firm crust and the earthy, grounding melted mozzarella.... [Full post]
Getting Ziggy With It
...A very decent pie this was. A nice, pliable but not doughy crust, with a thin strong fold but without the more the more New York-style "crisp". The cheeses were traditionally rustic and aromatic, the sausage buoyantly spicy and sweet, and all of it drizzled with a clean and earthy olive oil that brought all the good flavors together with each bite... [Full post]
Catching Up
...The fennel and bottarga pie was rich with layers of flavor, from the citrus-hued piquancy of the fennel to the earthiness of the bottarga, which boasts the same flavor property—almost—as anchovies, with more subdued salinity and brininess.... [Full post]
UPDATE | You Wanna Pizza Me...?!
...I topped the cheese spread with slices of fresh mozzarella, then thinly sliced white mushrooms, and more thinly sliced scallops. I finished it with drizzles of olive oil and the juice of half a lemon, then popped that into a preheated oven set to broil.... [Full post]
Quick Post | You Wanna Pizza Me...?!
...On the second tortilla, I spread a thin layer of pesto sauce, then topped that with some shrimp I had briefly boiled, then some bacon bits. I drizzled some white truffle oil (expensive, yes, but worth it with the high number of applications it's capable of), and a "splattering" of black lumpfish caviar.... [Full post]
Add To Favorites
... Truly, the Brussel sprouts are purposefully on this pie, not as a parlor trick or gimmick, but to surprise you with the extra punch of flavor that is its charred leaves, all at once herbal, woodsy, and—maybe because of the sugars in the leaves—sweeter and less bitter than its always yummy un-charred parts.... [Full post...]
What Up, Home Slice?
...Many of the these places have continued the evolution of the vegetable slice, which, back in the day, started with just peppers and/or onions, then mushrooms, then eggplant, then spinach, then broccoli.... [full post]
Pulino's Just Might Deserve (and Survive) The Hype
...But eventually you have to give McNally some credit. I've liked—if not raved about—the food at Pravda and Balthazar, and frequented those for many years regardless. Pulino's will have its heralders—and, I'm sure, some detractors—but longer after fanfare, discussions and debates have subsided and been forwarded to the new "next big thing", people will be squeezing in rezys and inviting their friends to grab a bite and a beer here with them.... [Full post]
Pizza In A Cone? Only O-K!
...So, the verdict? First of all, let me say that the term pizzacone is a misnomer. As all should know, the word pizza means "pie" in Italian, and this is not a "pie" nor a "slice" of one. It would be like calling a calzone a "pizza pouch". This is a whole other animal.... [cont.]
Overthrill, Pt. 1
...It was a little after 2 p.m. and the place gets crowded pretty quickly with just a handful of customers, as it did as I finished my second slice and worried that I had, again, cut my eating agenda short, having left scant room in my tummy for zeppoles of any kind (or the Brendan-recommended cream puffs that Led Zeppole seems to also be famous for).... [Full post]
Saintly Pizza
...I am always surprised to find that most people don't know where the name Two Boots comes from. Both the country of Italy and the state of Lousiana are shaped like boots, so the food represents most Italian-style pizza reinvented with more traditional Louisiana foods, such as crawfish, andouille sausage, spicy peppers, and their indigenously ubiquitous cornmeal, which is the base flour in their pizza dough.... [cont.]
EVENT | National Pizza Week, Part 4 | 'Nabe 'Za Faves
...And almost every neighborhood in at least 4 of the five boroughs has a pizza place with minutes of their doorstep. And if you live in a neighborhood like mine—where pizzerias average 1.3 per block, you're going to want to do the work of finding out where you $2.50–$3.75 per slice is best spent.... [Full post]
National Pizza Week, Part 3 | Old School vs. New School
...I'm starting to learn that I am acquiring a preference for the "new school"-ology of pizza prep. The use of fresh products and foods, cooked quickly and/or barely to maintain not only the integrity of their flavors, but their textures as well. Letting the ingredients sing as individuals while only improving as a whole.... [cont.]
EVENT | National Pizza Week, Part 1 | Addendum
...Having already had a delicious half of a pie from Kesté, with a decidedly non-crispy crust, I ventured to Joe's to do a slice "old school".... [Full post]
National Pizza Week, Part 1
...They were also kind enough to let me take photos of the space, which I did as inobtrusively as possible, since there was a decent collection of customers at the tables. The room is thin and long, but very comfortable and homey, warm and unhurried, and a little bit rustic, with its yellow washes, wood trims, framed black & white photos, and exposed rock walls.... [Full post]
A Visit from My Italian Grandmother
...All things in a vacuum this was not. I was hungover, hungry, tempted by the slices I saw on the Serious Eats blog, and half medicated with Tylenol PM when I started eating. And since I need only that pizza be made by people who want to make good food, and not just a lot of it, to make me happy, I was made happy.... [cont.]
