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Where, in your opinion, can I get the ideal New York slice?

rubiquity 4y ago
In Buffalo
JumpCrisscross 4y ago
> where…can I get the ideal New York slice? Scott’s pizza tour [1]! (No affiliation.) Coal-fired slices are rare, now. I tend to like a charred, crisp crust and simple toppings that can be bitten through. This is a city that cares about its pizza. We don’t run impostors out of town. But the pizza is great, and there is no single ideal. Buy it, fold it, and enjoy. (Grimaldi’s and Joe’s. Di Fara and Lucali rub me like Pizzeria Bianco in Phoenix, Arizona. Pizza isn’t a food for lines.) [1] https://www.scottspizzatours.com/ https://www.scottspizzatours.com/
- chitowneats 4y ago
  These are all Neopolitan style. I've had Grimaldi's and Lucali and enjoyed them. I asked about a New York slice, which is a style of pizza that people rave on and on about, and has been cargo-culted across the U.S., but one I've never been particularly impressed with. Especially when compared to Chicago tavern style or deep dish.
  - JumpCrisscross 4y ago
    > are all Neopolitan style They’re more New York than Naples. > asked about a New York slice, which is a style of pizza that people rave on and on about, and has been cargo-culted across the U.S. You’re being snotty about people trying to answer your questions. Coal-fired pizza by the slice is a New York City invention. The crust is firmer than what’s served on the Gulf of Napoli, allowing it to be confidently held with one hand (folded). > when compared to Chicago tavern style or deep dish Try a New Jersey tomato pie. (They’re good.) In my experience, a lot of Chicago pizza is more properly pie. Freshness of ingredients plays second fiddle to texture and presentation. That doesn’t mean it’s bad. But I want a crisp crust, not a bready one, and a slice, not a whole pie, and that’s an innovation of New York City. (As others have mentioned, there is a definite atmosphere element to the experience. You don’t buy a slice to soberly cut up with a knife and fork for solo Wednesday weeknight dinner.)
    - chitowneats 4y ago
      > You’re being snotty about people trying to answer your questions One of many bad habits I picked up from the locals in NYC. Working on it.
    - kasey_junk 4y ago
      Chicago tavern style (or really any of the tavern style pizzas I’ve had) aren’t bready, they are almost to cracker.
      - JumpCrisscross 4y ago
        I am ignorant of the tavern (versus not) style. Suggestion?
        kasey_junk 4y ago
        The place in the article Vito & Nicks has a good example, but frankly you can find it in lots of places. There is a place near Midway called Palermo’s that I like. Italian Fiesta is probably my favorite but the service is atrocious.
        tptacek 4y ago
        The other thing to do here is to just get out here and look us up.
        JumpCrisscross 4y ago
        I’m putting a no steakhouses (soft) rule on my next Chicago visit. The steaks are great. But I miss so much of the other cuisine.
        kasey_junk 4y ago
        One problem with tavern style pizza is that you are going to be hard pressed to find someone who really knows the whole city and can really say what the best one to go out of your way to is. Because at the end of the day it’s just what your local pizza spot has. It’s like what you get at a kids birthday party or when you go out after a softball game. I don’t know even if the spots I picked are standouts. They just are the ones near where I am when it’s appropriate to eat pizza. Unlike say Chicago bbq a topic on which I have opinions.
ents 4y ago
Scarr's

In Buffalo

> where…can I get the ideal New York slice? Scott’s pizza tour [1]! (No affiliation.) Coal-fired slices are rare, now. I tend to like a charred, crisp crust and simple toppings that can be bitten through. This is a city that cares about its pizza. We don’t run impostors out of town. But the pizza is great, and there is no single ideal. Buy it, fold it, and enjoy. (Grimaldi’s and Joe’s. Di Fara and Lucali rub me like Pizzeria Bianco in Phoenix, Arizona. Pizza isn’t a food for lines.) [1] https://www.scottspizzatours.com/ https://www.scottspizzatours.com/

chitowneats 4y ago
These are all Neopolitan style. I've had Grimaldi's and Lucali and enjoyed them. I asked about a New York slice, which is a style of pizza that people rave on and on about, and has been cargo-culted across the U.S., but one I've never been particularly impressed with. Especially when compared to Chicago tavern style or deep dish.
- JumpCrisscross 4y ago
  > are all Neopolitan style They’re more New York than Naples. > asked about a New York slice, which is a style of pizza that people rave on and on about, and has been cargo-culted across the U.S. You’re being snotty about people trying to answer your questions. Coal-fired pizza by the slice is a New York City invention. The crust is firmer than what’s served on the Gulf of Napoli, allowing it to be confidently held with one hand (folded). > when compared to Chicago tavern style or deep dish Try a New Jersey tomato pie. (They’re good.) In my experience, a lot of Chicago pizza is more properly pie. Freshness of ingredients plays second fiddle to texture and presentation. That doesn’t mean it’s bad. But I want a crisp crust, not a bready one, and a slice, not a whole pie, and that’s an innovation of New York City. (As others have mentioned, there is a definite atmosphere element to the experience. You don’t buy a slice to soberly cut up with a knife and fork for solo Wednesday weeknight dinner.)
  - chitowneats 4y ago
    > You’re being snotty about people trying to answer your questions One of many bad habits I picked up from the locals in NYC. Working on it.
  - kasey_junk 4y ago
    Chicago tavern style (or really any of the tavern style pizzas I’ve had) aren’t bready, they are almost to cracker.
    - JumpCrisscross 4y ago
      I am ignorant of the tavern (versus not) style. Suggestion?
      - kasey_junk 4y ago
        The place in the article Vito & Nicks has a good example, but frankly you can find it in lots of places. There is a place near Midway called Palermo’s that I like. Italian Fiesta is probably my favorite but the service is atrocious.
        tptacek 4y ago
        The other thing to do here is to just get out here and look us up.
        JumpCrisscross 4y ago
        I’m putting a no steakhouses (soft) rule on my next Chicago visit. The steaks are great. But I miss so much of the other cuisine.
        kasey_junk 4y ago
        One problem with tavern style pizza is that you are going to be hard pressed to find someone who really knows the whole city and can really say what the best one to go out of your way to is. Because at the end of the day it’s just what your local pizza spot has. It’s like what you get at a kids birthday party or when you go out after a softball game. I don’t know even if the spots I picked are standouts. They just are the ones near where I am when it’s appropriate to eat pizza. Unlike say Chicago bbq a topic on which I have opinions.

ents 4y ago

Scarr's