Adrienne’s Pizza Bar — or is it Pizzabar? I don’t know. Regardless, it’s making one of the best grandma/nonna pizzas in NYC today. Of course at Adrienne’s, they call it the “old fashioned.” Whatever. All you need to call it is DELICIOUS. I don’t get to Adrienne’s often enough, because it’s a bit much to … Continue reading Weekly Pizza Lunch: Adrienne’s Pizza Bar
My #weeklypizzalunch/#Kubslunch this week was with my friend and former MSLO colleague Jennifer Jarett at Marta, Danny Meyer’s new Roman-style pizzeria in the “NoMad” neighborhood’s Martha Washington Hotel. The mushroom pizza here is OFF THE HOOK — if people still say that (I don’t think they do). I’d almost consider adding chanterelles to my own … Continue reading Weekly Pizza Lunch: Marta
I’ve probably eaten slices from Rose & Joe’s more than from anywhere else, and I can say from considerable experience that an edge (but not a corner), on a plate, no reheat is the way to go. It loses something in the reheat, and in fact is best somewhere between warm and not-straight-out-of-the-oven hot. I … Continue reading Weekly Pizza Lunch: Rose & Joe’s Italian Bakery
ADAM KUBAN is a one-time foodblogger turned aspiring pizzeria owner — see MARGOT’S PIZZA. He is the founder of Slice (RIP, 2003–2014) and A Hamburger Today and founding editor of Serious Eats. He enjoys photography, urban hiking, and naps. Adam lives in Astoria, Queens, but hails from Kansas. Online, he can be found on various social-networking sites … Continue reading Hello!
[via Instagram] Tufino is one of the few places in NYC making naturally leavened wood-fired pizza. I love Tufino, but I’m also a bit jealous. For years I’ve been saying that Astoria could use a good wood-oven joint. I’d even secretly thought of opening one myself. But, well, look what happens when you don’t act … Continue reading #weeklypizzalunch: The Nonna at Tufino in Astoria
[via Instagram] Ate here with one of my longest longtime friends, the artist Justin Baldwin. This place is a Roman-style pizza joint. They have a connection to Gabriele Bonci (of Rome’s famed Pizzarium)—either they’re friends with him or studied under him or what not. Good stuff. This place replaced a branch of No. 28’s Roman … Continue reading Pizza Lunch: My Pie Pizzeria
I haven’t been to Don Antonio by Starita in a few months and certainly not since I’ve been working at Paulie Gee’s. So when I had the chance to meet a longtime friend/former coworker there, I jumped at it like Evel Knievel jumps rope. I wanted to see if I had developed a keener palate or had more finely tuned my pizza sensors.
Pizza By Cer Té is about a block away from my doctor’s office. So while I don’t like having occasion to visit my GP, I do like the consolation prize of a pizza lunch here. On Friday I arrived late at Pizza By Cer Té and the selection was limited so I was forced to finally try the Margherita pizza. I generally avoid “Margherita” pizza at New York–style pizzerias, since a typical slice joint rarely does them justice. But PBCT’s Margherita slice this day was palatable. It was quite good, and the cheese was still a bit creamy rather than rubbery and tough as is usually the case. Continue reading Pizza Lunch: Pizza By Cer Té
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
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