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World's Best Pizza New York 2000 - Patsy's/Lombardi's

I'll cop out by picking two places: the original Patsy's (2291 First Avenue, 534-9783) in East Harlem serves a primordial slice, the thin crust nicely charred around the edges and the slice topped with modest amounts of fresh mozzarella and unspiced tomato sauce. Lombardi's (32 Spring Street, 941-7994), where American pizza was invented on the Neapolitan model a century ago, offers a lusher pie with a choice of 14 toppings and a slightly thicker crust. Exercise the free garlic option.
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2 comments
curt-ice
curt-ice

In my experience, people will eat poo-poo if it is connected to some sort of local pride that makes them feel like they are somebody. But, if it were possible for these "sports fans" to discern the opinion of their taste-buds from the opinion of the herd they belong to, they would be able to tell that almost all pizza is garbage. I have been all over the world and have eaten pizza everywhere(unfortunately), and this I can say for sure- ALL chicago pizza is doughy and uninteresting, and is preferred by overweight people who value quantity over quality- oh boy! raw dough!! New York pizzas are oversimplified recipes with varying qualities of crusts, but a flavor that relies almost entirely upon sprinkled oregano and garlic salt. Any one who considers that special has no business giving out food advice, period. There is no good pizza in California, 'nuff said. Finally, for some reason, the best pizza- we're talking flavor and texture, not any-other-thing, is................IN COLUMBUS, OHIO! And it comes down to two places- Tommy's, and Massy's. Tommy's has flakey crisp crust that is layered and absolutely delicious, not just a bunch of dough. Massy's crust is similar, but is also under-coated with a large-grit cornmeal that is truly unique and does something special to the flavor and mouth-feel. both have ample and very rich sauce, copious amounts of provolone, and, when you order just pepperoni (which I highly recommend) they use gobs and gobs of it, and all of them curl up and toast around the edges! Freakin' Delicious! Their pizzas are well-crafted and carefully seasoned, not just big. So, don't believe the hype about N.Y. and Chicago, folks. If you want the best, ya gotta come to Cowtown.

curt-ice
curt-ice

In my experience, people will eat poo-poo if it is connected to some sort of local pride that makes them feel like they are somebody. But, if it were possible for these "sports fans" to discern the opinion of their taste-buds from the opinion of the herd they belong to, they would be able to tell that almost all pizza is garbage. I have been all over the world and have eaten pizza everywhere(unfortunately), and this I can say for sure- ALL chicago pizza is doughy and uninteresting, and is preferred by overweight people who value quantity over quality- oh boy! raw dough!! New York pizzas are oversimplified recipes with varying qualities of crusts, but a flavor that relies almost entirely upon sprinkled oregano and garlic salt. Any one who considers that special has no business giving out food advice, period. There is no good pizza in California, 'nuff said. Finally, for some reason, the best pizza- we're talking flavor and texture, not any-other-thing, is................IN COLUMBUS, OHIO! And it comes down to two places- Tommy's, and Massy's. Tommy's has flakey crisp crust that is layered and absolutely delicious, not just a bunch of dough. Massy's crust is similar, but is also under-coated with a large-grit cornmeal that is truly unique and does something special to the flavor and mouth-feel. both have ample and very rich sauce, copious amounts of provolone, and, when you order just pepperoni (which I highly recommend) they use gobs and gobs of it, and all of them curl up and toast around the edges! Freakin' Delicious! Their pizzas are well-crafted and carefully seasoned, not just big. So, don't believe the hype about N.Y. and Chicago, folks. If you want the best, ya gotta come to Cowtown.

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