VeraBlue
Executive Chef
John's on Bleeker is surely in my top 5, nationwide.
When we were in New York City we stayed at a place directly across from Maddison Square guarden called the Pennsylvania Hotel, it was just a stroll from times square.
Anyway, just down the road from this hotel across a street or two towards time square, was a little pizza place where we ate a few times there. I didn't think the Pizza there was too fantastic.
It's still NYC style because without the toppings, you'd have a regular slice of pizza. But I wouldn't call it gourmet either because the prices are still very reasonable (they're only slightly higher than pizzas with traditional toppings). Plus, Two Boots doesn't present themselves as a gourmet restaurant, it just looks like another pizza place on the corner.you lost me easton. you went two directions with your post.]
wouldn't "cajun" pizza not be nyc style? and wouldn't shrimp, pesto, and other stuff make it a gourmet version, again not nyc style?
Lombardi's on Spring Street....it's the city's oldest pizzeria. The meatball with ricotta cheese is a particular favourite.
Going up to Jersey in Sept for a wedding. Sure hope to partake in a slice while I'm in the vicinity .
Man did this thread ever grow .
is the yellow stuff the cornmeal used to keep the crust from sticking?
kinight, as prosciutto said, the major defining factor of nyc pizza is the crust.
if you want bread with sauce and cheese in/on/all over it, go to chicago.
agreed, vb. ya gotta head west to 9th ave, then north for decent food.
a buddy of mine is back working in the garden, so i'll be hitting up a few places in the area soon. hopefully i'll find something new (and good) to report.
according to my dad, times square was a great place back in the 40's.
then it changed a lot, and got rundown until lord comb-over (giuliani) put a shiny new face on it, changing out the nickel-and-dimers for corporate whores.
anywhoo, i shall report on my pizza excursions in the area.
NY Pizza is Mostly known for its flexible thin crust. It is difficult to eat just by picking it up the normal way so most people fold it in half. Rarely is anything put on it other than the traditional Italian toppings. In my opinion anything on the pie other than tomato sauce and mozzarella are just there to mask the taste of a bad pizza.
It's still NYC style because without the toppings, you'd have a regular slice of pizza. But I wouldn't call it gourmet either because the prices are still very reasonable (they're only slightly higher than pizzas with traditional toppings). Plus, Two Boots doesn't present themselves as a gourmet restaurant, it just looks like another pizza place on the corner.
One more thing I forgot the mention. The crust is so good you can order just a plain slice. They have some sort of yellow seasoning to the bottom that I'm not sure what it is.