Wait… what!? John’s of Bleecker Street, the no-nonsense, West Village, pie-only stalwart known for scratched tables, initialed walls, and one of the city’s most iconic thin-crust pizzas announced some big news for pizza nerds late Tuesday afternoon on Instagram: They now deliver.
“EXTRA EXTRA! You’ve waited and waited, and now… we are officially ready to deliver John’s of Bleecker Street pie to your doorstep! You’ve heard that right – our very own service is up and running. GO to our website: johnsbrickovenpizza.com and click ‘delivery!’ 🍕🍕🍕💕💕💕”
For as many tourists that visit the Great White Way, Times Square has long been a wasteland for good pizza. I don’t know what’s worse, bedbug Elmos or that tourists grabbing a slice at La Famiglia or Little Italy Pizza (God forbid, 2 Bros), think they’ve tasted the legit pizza New York is known for. Sure there’s the Midtown John’s outpost, but as far as good slicerias go, you used to have to walk down to New York Pizza Suprema across from the Garden. Things have improved. You can walk over to Corner Slice on 11th Avenue or crosstown to Sofia Pizza Shoppebut until recently, if you wanted a great slice right there in Times Square… fuggedaboutit. No longer. Today, Joe’s Pizza opened at 1435 Broadway just two blocks south of where the ball drops. It immediately took the mantle of Times Square’s best pizza.
“You’re always nervous when you move into a new neighborhood,” Joey Vitale told me. Joey is the grandson of the original Pino ‘Joe’ Pozzuoli, famed pizza operator of Joe’s Pizza in the West Village.
By the looks of things, he’s got nothing to worry about. The new Joe’s Pizza on 1435 Broadway literally a block from Bryant Park and just a few steps up and out of the Times Square NQR station has the look and feel of the 14th Street East Village expansion. Unlike the West Village original, it’s roomy with stools and counters on either side of the pizza counter, behind which, three new deck ovens are being broken in.
I’ve worked on numerous pizza lists over the years, each with its own challenges when it comes to ranking. But coming up with a list of New York City’s best pizzas by price for First We Feast? Well, this one was a doozy. It may also be one of the more interesting and difficult pizza lists I’ve worked on.
If things go as planned, Loverboy, the East Village’s newest pizza spot (brought to you by owners Richard Knapp and T.J. Lynch of Nolita gin mill, Mother’s Ruin) may actually be able to serve pizza by early August.
“We’ve basically decided to say, ‘Fuck Con Ed,’” the bartender at Loverboy explained. “We’ve outfitted the kitchen so that we can just go all electric. We’re closer than where I thought we’d be since making the shift. We should be ready to serve pizza within the next two weeks.”
In an interview with Grub Street, Loverboy co-owner T.J. Lynch said the spot hadn’t been named for the Patrick Dempsey pizza deliveryman-gigolo movie or the ’80s band (we’ll have to settle for a hed inspired by Mickey & Sylvia) and described their concept as combining “the unpretentious feel and good drinks of Mother’s Ruin, but with pizza by the slice and pie.” Instead of having folks leave the bar to find slices to sop up the frozen cocktails, they decided they’d serve pizza themselves (“I think it’s because we’re geniuses” Lynch added).
Loverboy’s pizza style? Lynch, who worked on it with consulting chef Nick Pfannerstill (previously chef de cuisine of Dovetail), told Grub Street, “Our style is called awesome pizza. That’s the culinary definition.” More specifically, he then went on to describe it as a square-style with a thicker crust that’s not quite Sicilian-thick.
Tone can be lost in translation, but the quotes do read a little, ahem, abrupt and… confident.
If you’ve ever dreamed of touring Italy and trying its best pizzas, this is the list for you. Back in June, representatives for 50 Top Pizza, a new online pizza guide featuring some 500 pizzerias, gathered at Manhattan’s Ribalta, to release its 2017 International Pizza Rankings. Those special 50 spots outside pizza’s birthplace have now been followed by the guide’s picks for the 50 best pizzerias in Italy.
There’s a new online pizza guide that is setting out to rank the world’s best pizzerias and while Italy is the dominant part of the guide so far, 50 Top Pizza representatives gathered today at Neapolitan pizzeria Ribalta in Manhattan to announce the top 50 winners across five different continents outside of pizza’s birthplace.
“This is the first online guide for pizzerias, not pizzas, we’re talking about the pizzerias,” announced Maria Rosaria Galletta, who translated the event’s announcements from Italian.
Parse that as you will. There’s a trove of pizza listicles writers out there who may beg to differ, but you’ll probably be hard-pressed to find any who will disagree that 50 Top Pizza may be the most thorough online ranking of Italian pizzerias. In attendance were 50 Top Pizza’s curators, wine journalist Luciano Pignataro (LucianoPignataro WineBlog), long-time sommelier Barbara Guerra, master taster of cheeses and olive oil, Albert Sapere. The list was published by Formamentis and financed by a number of sponsors including Caputo Flour, Olitalia, Così Com’è and Consorzio Tutela Mozzarella di Bufala Campana.
Last week’s Lou Malnati’s deep-dish pop-up took over Toro with foot-long cheese pulls, delighting Chicago transplants and skeptical New Yorkers with pizza FOMO. But how did it come about? And how did Lou Malnati’s pizza heir and Toro partner Will Malnati and team pull it off?
“I was in Chicago for the Beard Awards,” chef Ken Oringer explained. “I told Will, ‘There must be thousands of Chicagoans in New York City who crave this pizza. Why don’t we do some type of pop-up?’”
Toro had been doing guest chef pop-ups over the past year, inviting friends like Rachael Ray (who connected Will with chef Oringer and Jamie Bissonnette of the original Toro in Boston) to cook, selling tickets for the events in the private dining room. Time and again the question arose: could they pull off a Lou Malnati’s pop-up? “It never went away,” explained Malnati. “So, one day I was like, ‘All right, all right, all right. Let’s see if we can really do this.”
Moving forward meant Will acting as middleman between the kitchen in New York and the Lou Malnati’s team in Chicago, figuring out what they had and what they’d need. Will may have spent years establishing restaurateur credbeyond pizza, but the Chicago native earned his pizza chops in the family business before studying at the Cornell School of Hotel Administration, working in every restaurant. He even returned to Chicago after graduating to open a Lou Malnati’s before starting a career in hospitality in New York at EMM Group.
The sign is up and the butcher paper is about to come down at the new Artichoke Pizza just across the street from the old one, which sadly burned down just a few weeks ago (FDNY fire marshals said it was caused by heat from its overheated pizza oven flue). The new sliceria had been in the works for almost a year and there’s a new lease, about six times the space for customers, and about 15 times more room for the Artichoke crew to sling their signature pies late into the night for hungry East Village party-zens. These things sometimes have a way of turning from days to weeks, but cousins Francis Garcia and Sal Basille said they may open as soon as today.
It’s happy news that the block will continue to feature one of businesses that helped bring life to a strange stretch of 14th Street that will soon see even more foot traffic from all the people who will call all the new construction going up either work or home.
And it sounds like if you swing by in the opening weeks, you may have a chance to eat a slice from a pie personally slung by one of the owners. More from the Artichoke pizza boys to come.
Artichoke Basille’s Pizza
320 E 14th Street, New York, NY 10003 Phone: (212) 228-2004 artichokepizza.com Subway: L
Whether you agree with Buffalo chicken as a pizza topping from a culinary or philosophical perspective or throw it in with pineapple and ham as a controversial bastardization, you’d be hard-pressed to deny Buffalo chicken’s iconic presence on menus at pizzerias across America. And while Teressa Bellissimo is generally credited with having invented Buffalo wings at Anchor Bar in 1964, credit for its invention as a pizza topping is a little harder to pin down. When did wings move out of the side dish and onto the pie? Who Invented Buffalo chicken pizza?
The hard beginning of a search for the originator of Buffalo chicken pizza has to be 1964 with their Nickel City origin. From there, consider that La Nova Pizza is generally accepted as the first pizzeria in Buffalo (in 1971) to also start serving wings. It seems logical that would mark the best starting point for the first pizzeria to serve Buffalo chicken on top of pizza. I’m working on finding out when La Nova started making their Chicken Finger Pizza (it features a blue cheese base, spicy crust, fontinella, Cheddar and mozzarella) but so far, no word as to whether it marks the birthplace of this topping’s national prominence.
There’s a unique, new pizza in town. It’s called the “DoughDici,” and it’s a poofy play on a Detroit-style pie, a purposefully fallen pizza soufflé with a thin frico edge and an airy interior that resembles the inside of the Platonic ideal of a garlic knot. The DoughDici, a play on “dodici,” Italian for “12” (a nod to its dough’s 12-hour rise), is the creation of pizza tinkerer Tom Degrezia of Sofia Pizz Shoppe on 1st Avenue between 54th and 55th. Because of the time that goes into tending them, each DoughDici will be sold by appointment (link below) in limited quantities (two to three a day) just a few days a week.
If you’re a pizza fanatic looking for the next new thing: this is it.
There’s an ever-so-slight oil crisp-brown and golden undercarriage, a frico, Detroit-esque crust that’s slightly chewy and salty from the cheese, but without the Motor City overflow.
Degrezia has been tinkering with the DoughDici in his Sutton Place sliceria for seven months (he’s still looking for someone to make pans with the slightly angled effect he’s striving for), giving lucky regulars a slice if they happened to be there when a pie came out. Meanwhile, Degrezia’s partner Matthew Porter has trademarked the name. They were inspired by the Detroit-style pizzas popularized at Emmy Squared in Williamsburg but wanted to take their own approach.