This was a very interesting article in Newsweek earlier this month about the death of the New York City pizza slice. It’s well written and accurate:
Consider the New York slice. It’s the city’s most enduring gastronomical export: a cheap, cheese-slathered sliver of street life that has spread over the last century from the brick ovens of Little Italy to the farthest corners of the country, becoming both an icon of the Big Apple and the Platonic ideal of American pizza in the process. During the past six months, however, New York has been experiencing what The New York Times‘s Frank Bruni calls “a definite pizza moment”—a moment that threatens, I fear, to permanently alter what we think of when we think of New York pizza.
Motivated by the new fad among foodies for upscale comfort cuisine, a slew of restaurateurs have opened pizzerias (Co., Tonda) serving Neapolitan-inspired pies enlivened with farm-fresh ingredients. Meanwhile, the premier purveyors of authentic N.Y.C. pizza are showing signs of strain. [Read More]