Tips on getting Margot’s Pizza tickets: Advice from a SIX-PEATER

Hi, it’s me, Adam, the ringleader of this circus. I usually get a couple of emails on ticket-sales day about HOW FAST THE TICKETS SELL OUT. So let me answer some of these FAQs. Afterward, I’m going to pass the mic to Josh Wigler, who has managed a (non-consecutive) SIX-PEAT in the 11 pop-ups we’ve … Continue reading Tips on getting Margot’s Pizza tickets: Advice from a SIX-PEATER

What is “bar pizza”? (Or “bar pies” or “tavern pizza” or “pub pies” or what have you)

Good question, and there are as many answers to it as there are bars serving pizza. Which is to say, it’s somewhat fluid. The South Shore of Massachusetts may have the greatest density of this style than any other region, but it’s a genre that appears in other states as well, if in slightly different form.

To my mind, most bar or tavern pies I’m familiar with and love are:

  • Very thin crusted
  • Decidedly crisp
  • Well-done but not to the point of being burned
  • Large enough to share but small enough you could house one yourself

But that’s the physicality of the bar pizza. There is also a communal and spiritual aspect to this style of pizza. The best bar pizza joints are beloved gathering spots that bring together generations and social classes. Continue reading “What is “bar pizza”? (Or “bar pies” or “tavern pizza” or “pub pies” or what have you)”

How the ‘Famous Original A,’ my signature pizza, has evolved

The Famous Original A pizza at Paulie Gee's
This is my eponymous pizza at Paulie Gee’s.

My favorite topping combo has always been Italian fennel sausage and onion. At some point, I became enamored of Mike’s Hot Honey and tried adding that to my “signature” pizza. For a long time, THAT combo was showing up on Slice‘s My Pie Monday as my “Famous Original A.” It has since evolved into the much simpler pie you see above. Continue reading “How the ‘Famous Original A,’ my signature pizza, has evolved”

Pizza Lunch: Pizzetteria Brunetti opens location in Greenwich Village NYC

From left: the San Gennaro (tomato sauce, onion, peppers, ricotta) and the pizzeria's signature Vongole pizza (a white clam pie).
From left: the San Gennaro (tomato sauce, onion, peppers, ricotta) and the pizzeria’s signature Vongole pizza (a white clam pie).

New Yorkers are known for leaving the city in summer to visit the Hamptons. Here is a case of a Hamptonite visiting, and settling in, New York City.

Pizzetteria Brunetti NYC is the Greenwich Village outpost of the original Westhampton Beach–based Neapolitan pizzeria that my wife and I visited in May 2011. Continue reading “Pizza Lunch: Pizzetteria Brunetti opens location in Greenwich Village NYC”