Pizza Lunch: Rossopomodoro at Eataly

I ate at Rossopomodoro at Eataly on Wednesday with Sharon and Alisha Aridiana. Sharon is the chef-owner of Gialina and Ragazza in SF, and Alisha is Sharon’s wife and the one who set up the lunch meet-up while they were on a pizza recon mission in NYC. I can’t even tell you what’s on these pies, because the thing I remember most about that lunch is just how genuinely nice those two were. Meeting them was a highlight of my summer. I hope to see them in SF next time I visit my in-laws with my wife and daughter. Continue reading Pizza Lunch: Rossopomodoro at Eataly

Pizza Lunch: The Farmer’s and Lafayette slices at Pizza By Cer Té

From top, the Farmer’s slice (corn, potato, green onion, cheddar) and the Lafayette (caramelized onion, gruyere, grana Padano, mozzarella, thyme). The Lafayette was very good. The Farmer’s needed more of a flavor punch (especially where the potato was concerned), but points for use of corn. I am inspired. Continue reading Pizza Lunch: The Farmer’s and Lafayette slices at Pizza By Cer Té

Weekly Pizza Lunch: American Flatbread TriBeCa Hearth

Lunch today was a small “Medicine Wheel” pie, which is just a hippied-out name for “plain pie” or “cheese pizza”—ie, sauce and cheese. It tasted like what I imagine a chain pizza cooked in a wood-fired oven and made with good ingredients would. That’s because there was ample, gooey cheese on this thing but mostly because the crust was a little doughy, softer than what a typical New York–style pizza would be, even though visually it’s somewhere in the neighborhood of a New York–style pizza—or maybe a New Haven pie. The minor squishiness was not a deal-killer, though—my pizza had good flavor, thanks in part to just a bit of charring and from the generous shake of marjoram sprinkled on—a slight though welcome flippathascript. Continue reading Weekly Pizza Lunch: American Flatbread TriBeCa Hearth

Weekly Pizza Lunch: The Pistacchio e Salsiccia pie at Don Antonio by Starita

Given how close my office is to Don Antonio by Starita (a five-minute walk), I don’t know why I don’t eat here more often. The pizza is great. Like Kesté, its sister pizzeria in Greenwich Village, this place is über Neapolitan. (Though I will say that the topping choices are a lot more expansive than … Continue reading Weekly Pizza Lunch: The Pistacchio e Salsiccia pie at Don Antonio by Starita

Weekly Pizza Lunch: Vezzo and Tappo

I’m combining two Weekly Pizza Lunch outings into one here. That’s because they’re practically the same place. —The Mgmt.

Vezzo Meatball Classic Pizza
Vezzo’s Meatball Classic pizza: tomato sauce, mozzarella, house-made meatballs, red onion, and basil. Pictured: small, $9.

There’s a pizzeria mini chain in the heart of Manhattan that I think doesn’t get enough attention or praise.* Part of the blame may lie in its unusual naming convention. I mean, did you know that the pizzerias Gruppo, Posto, Spunto, Vezzo, and Tappo are all related and are pretty much the same thing? I know! You’d think they would have settled on one name and stuck with it. (Think of the efficiencies gained by maintaining one single website!)

Then again, avoiding the appearance of a chain has a certain advantage as well. Continue reading “Weekly Pizza Lunch: Vezzo and Tappo”

Weekly Pizza Lunch: The Calabrese pie at Nicoletta

Like most bar or Midwestern pizzas, this pie is extremely satisfying and wallops you with flavor. The crust is flavorful, though I still think it’s not going to satisfy fans of Neapolitan or New York–style pizza. The crust is almost a vehicle for molten cheese and, in Nicoletta’s case, high-quality toppings. It’s basically Midwestern gut-busting pizza as done by a hot-shit New York City chef (which, by all accounts White, the former Wisconsinite, is). Continue reading Weekly Pizza Lunch: The Calabrese pie at Nicoletta

Weekly Pizza Lunch: Coney Island’s Totonno’s rises from the floodwaters

Totonno's pizza plain pie
Totonno’s serves one of the better coal-oven pizzas in NYC. A plain pizza from just after the joint’s triumphant post-Sandy reopening.

You know, you’re not going to go wrong adding toppings to a Totonno’s pizza, but when the joint is firing on all cylinders, like it was when I visited yesterday, you only need a plain pie for a satisfying meal.

Of course that didn’t stop me and my dining companion from getting another pizza topped with sausage. Continue reading “Weekly Pizza Lunch: Coney Island’s Totonno’s rises from the floodwaters”