[Editor's note: In "Tweets Is Watching," Phillip Mlynar asks local artists questions based solely on the contents of their Twitter timeline.] Lakutis came to prominence with 2011's I'm in the Forest EP, which was released on the Greedhead label. Since then he's been percolating away on the NYC rap ... More >>
After a year of ups and downs, Union Square pizzeria Ribalta ushered in a new era when two Naples natives, chef Pasquale Cozzolino and co-owner and manager Rosario Procino, came on board last month. According to Procino, the pair is attempting to introduce Neapolitan pizza 2.0 to New York City, a mo ... More >>
The blobs of fresh white cheese on Joe's "Fresh Mozzarella" slice look like fluffy cartoon clouds against an angry red sky. No doubt that the neighborhood pizzeria, once a leading dining institution in all five boroughs, has been undergoing a decline lately at the hands of fast-food franchises, do ... More >>
Rocambole is said to be the strongest form of garlic, and has a dirty appearance due to its purplish coloration. My Irish grandfather Ned Lafferty loved garlic so much, he was known to take out two pieces of white bread, spread them heavily with mayonnaise, then coarsely chop an entire head of gar ... More >>
All evening, knots of potential diners and mere passersby stopped to gawk at the yellow notice up in the window of John's Pizzeria. [Update, Thursday mornning 10:26am: The closure has finally been posted, with a whopping 45 violation points, down from 10 last May. Look below for the full list of v ... More >>
Has Michael White made amends yet?
Dish #11 is a mess of black beans, avocado, tomato, and feta cheese--on pizza for $4. Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our "Best of 2012" issue. Tune in each day (weekends too!) for a new dish from the Fork in the Road team.
This slice is a gut bomb, par excellence. On the uncertain fault line between German-American and Italian-American cooking lies the bacon-cheeseburger slice. Formatted like a pizza pie, it showcases the essential elements of a dolled-up burger.
Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our "Best of 2012" issue. Tune in each day (weekends too!) for a new dish from the Fork in the Road team. [See More 100 Dishes: Saba Kinuta at Miyagi, Dish #73 | Hidden Chili Sesame Noodles from No Name Bar, Dish #74]
When was the last time you had a classic New York slice? Nowadays, it's getting harder to find the city's iconic slice. Neighborhood pizza parlors have been driven out of business by dollar slice places on one hand, and by effete, pinkie-in-the-air pie parlors on the other, where a pizza scarcely ... More >>
Two pizza parlors on Sixth Avenue in Midtown are battling over who can sell the cheapest slice of pizza on the strip, according to the New York Times.
Boerum Hill gets itself a new Neapolitan pizzeria
James McGown James McGown, of South Brooklyn Pizza, has recently opened Buschenschank, a pizzeria with Germanic influences, on the corner of Court and Sackett streets. The pub features South Tyrolean cuisine -- which boasts some of the world's finest cold-climate wines. Some selections includ ... More >>
Lauren ShockeyBrooklyn style, Manhattan locationLooks like the East Village wasn't enough of Manhattan to conquer for the Brooklyn-based South Brooklyn Pizza, which has set up shop at 190 Bleecker Street in Greenwich Village (right next to the soon-to-open Indian Creperie, which shares the sa ... More >>
Rebecca Marx"On the pizza side of things, there are crooks in NY, taking shitty products: waxy cheese, sauce that comes out of cans; dough that 90% of the time isn't being made in their restaurants. And it all has to do with the stronghold of certain companies making it easy. It's not hard to ... More >>
Gigi and Big R's soul food truck took top honors at Philadelphia's first-ever Vendy Awards. [Wall Street Journal] Why eat shark fin soup when you can save reef fish populations along the Florida coast by eating lionfish, an invasive species? [NY Times] Arturo's is not so out of place in Ma ... More >>
Lauren ShockeyA slice of happinessFork in the Road readers, you're all the best. And where do the best eat? Why, Best Pizza of course! I was indeed eating a plain slice at the newish pie joint in Williamsburg that serves up a mighty fine slice (and whose walls are decorated with drawn-on p ... More >>
Rebecca Marx We'd been hearing lots of good, drooly things about Best Pizza since it opened last October, so we were happy to have an excuse to finally haul ourselves over there last night. And we were even happier once we bit into the slice pictured above.
Lauren ShockeyPizza Roma is the new kid on the Bleecker Street block. Opening a pizzeria in New York City is a challenge, given that a decent slice is basically within arm's reach anywhere. But opening up shop on Bleecker Street -- already home to Keste and John's Pizzeria -- well, you've go ... More >>
Dough, not money.This is an oops if there ever was one. Salvatore LaRosa and his accomplice had their robbery of Staten Island's Brother's Pizzeria owners all planned out. They even had masks, and guns. But unfortunately (for them), when they demanded one of their victims hand over a bag that ... More >>
Does your regular pizza make you feel too rundown and lackadaisical? Are you longing for a slice that'll make you antsier than a six-pack of Red Bulls would? Then go to rev'd up (451-3rd Avenue, at 31st Street), where they generously hand you a packet of stuff to sprinkle on your pizza and ... More >>
Victoria BekiempisNot pie in the sky: Pizza Plus's offering If you've ever looked for solid vegan pizza, you might have felt like a famous loser of Greek myth, Tantalus. Condemned to Hades for stealing ambrosia from the gods, his absurdist punishment -- reaching for an unreachable fruit for a ... More >>
Fornino's clam pie Flo Fab has a write-up of Fornino Park Slope's new carry-out shop, Fornino At Home, in this week's New York Times food section. A call to the restaurant yields the information that the shop is almost ready and is likely to open tomorrow. It will sell Fornino's pizza-centric ... More >>
Donatella kneads this.Donatella Arpaia is about a month away from opening her eponymous Chelsea pizzeria. Yesterday, Slice posted some images of the oven curing process, a 15-day stretch during which fires are lit in the oven daily to drive out residual moisture from the pores of a new brick ... More >>
Totale, a new wood-burning-oven Neapolitan pizza place, quietly opened on St. Marks about three weeks ago. The simple, narrow, white-tiled eatery is reportedly from the owners of 2 Bros. Pizza, and employs a former long-time manager of Una Pizza Napoletana. There's certainly no shortage of go ... More >>
Totale Pizza, a new Neapolitan style pizza joint with a wood-burning oven opened at 36 St. Marks Place this Saturday. The menu is short, offering about six pizzas, including margherita and marinara. The place is distinguishing itself, at least for now, by offering its 12-inch pizzas for $5.75. The i ... More >>
The hype machine is going into high gear as Keith McNally's new pizzeria and bar, Pulino's, prepares to open March 15th. New York is running an interesting profile of McNally's career this week, and the whole food-blogosphere seems to be waiting with baited breath for the restaurant to open its door ... More >>
jaunted.comPizza and a movie, starting next Monday.Slice, the organic pizza place, is kicking off its Monday Pizza & Movie Nights this coming Monday, January 18, at the Hudson Street location. You're invited to join (in costume, if the mood so grabs you) for an evening of pizza, popcorn, New ... More >>
Starting this week, Luke's crab roll will be delivered to your door. Last night's endless slog Community Board 3 SLA & DCA Licensing Committee Meeting was incredibly long yet not particularly eventful, despite an epic showdown and "kangaroo court" catcalls. But there is some good news to repo ... More >>
Everyone loves MotorinoIt must be the end of the decade, because the listicles are piling up like snow drifts. Slice's pizza maven Adam Kuban has published a slideshow of the top eight pizzas he consumed in 2009. Only two of them are from pizza joints in the five boroughs.
Kate Attardo/New York MagazineBringing pizza straight outta Brooklyn to the East Village. Earlier today, EV Grieve noticed that the long-empty storefront at 122 First Avenue (between Seventh and Eighth Streets) was being renovated by the folks behind P.J. Hanley's, the iconic Carroll Gardens ... More >>
Here it is, New York, a real Naples pie! From Naples! It was our privilege today to be flamed (very gently, more like being toasted) by Adam Kuban of Slice, the very venerable pizza blog. The subject, of course, was pizza, in particular our selection of Roberta's of Bushwick as Best Naples- ... More >>
Keith McNally's forthcoming venture, Pulino's, has courted a level of anticipation seldom seen since, well, his last venture, Minetta Tavern. In an interview with Zagat.com, Nate Appleman stokes the flames of desire with some more details about the place: "Pulino's is not going to be just a ... More >>
Doobybrain.comSlice learns that Totonno's will re-open its doors in late September or early October. Lawrence Ciminieri, the owner of the iconic Neptune Avenue pizzeria, tells the site that renovation of the restaurant, which suffered extensive damage from a fire in early March, was delayed a ... More >>
NY1 brings word that a new branch of Grimaldi's has opened in Queens. The location, on 61st Avenue in Douglaston, offers the same menu, as well as new salads. Whether or not it will become, in the words of Grimaldi's manager Gina Peluso, a "total total total tourist attraction" like the original DUM ... More >>
As many of you know, our weekly dining and drinking newsletter features all the coolest epicurean events in the city. Sign up for it here! Arthur Avenue Walks Arthur Avenue August 7, 10 a.m. They call it New York's "real" Little Italy: Arthur Avenue in the Bronx is home to bakeries, fish markets, v ... More >>
Are you prepared for yet another pizza style? Veloce Pizzeria, the latest project of the Bar Veloce foks, occupies the former Teresa's, a Polish restaurant on First Avenue in the East Village. The space now conforms to the familiar Bar Veloce idea of design, with a deep dining room and a long b ... More >>
You can feel your lips burning, and stomach churning, by just looking at this jalapeno pie (click for heartburn) Elmhurst is the location of the original Famous Pizza, a chain which has spread to locations as far-flung as the East Village and Jersey City. It's still the best by far, though the ... More >>
Jim Lahey turns to pizza
A beloved Brooklyn pizza joint is targeted by the city
A new thin-crust pizza flourishes on the DL
Baby 'chokes and pea shoots at new Prospect Heights pizzeria
Poles scream as chiles explode in the wilds of New Jersey