WHAT'S NEW?
Home / 2009 / February

Monthly Archives: February 2009

Pizza Club: San Marzano – 2/25/09

Last night, a great Pizza Club took place at San Marzano on the Lower East Side. The pizza was delicious, although I must admit that it gets harder to distinguish between places the more pizza I eat. I tried four ...

Read More »

New York Daily News Trashes Co.

The New York Daily News gives Co. a less than stellar review. People care about toppings, too. Where’s the sauce? And where’s the flavor, especially in the Margherita pizza — the true measure of any good pizza place? The Popeye ...

Read More »

Are Manhattan Pizza Prices Dropping?

New York Magazine says so! Maffei Pizza in Chelsea is the latest to reduce the price of its slice (from $2.50 to $2). Brian Lehrer interviews owner Dominick Maffei, along with an economist, and discovers it’s because cheese costs have ...

Read More »

FoodistaNYC Presents Good Pizza In Queens

For those of you who aren’t familiar with FoodistaNYC, it’s a great blog that focuses on eating and drinking in Astoria and beyond! Vesta (link 1) Manducatis Rustica (link 1 / link 2) “As a passionate pizza lover myself,” says ...

Read More »

Sbarro May Not Make It Through The Year

Eater reports that Sbarro may not make it through 2009. Sweet! Sbarro. (Privately owned; about 5,500 employees). It’s not the pizza that’s the problem. Many of this chain’s 1,100 storefronts are in malls, which is a double whammy: Traffic is ...

Read More »

Jim Lahey Revels Recipie For Pizza At Co.

Read the full article here. No-Knead Pizza DoughAdapted from Jim Lahey, Co.Makes four 12-inch pizza crusts. 3 cups all-purpose or bread flour, more for dusting¼ teaspoon instant yeast (such as SAF brand)1½ teaspoons salt1½ cups water 1. In a large ...

Read More »

E.U. has closed; Pizzeria Moving In…

… according to the outgoing voice mail message: Ciao, and thank you for calling the former E.U. We are currently changing the E.U into a contemporary Italian-style pizzeria called Tonda. Tonda will be open in approximately six weeks and we ...

Read More »
Scroll To Top