Text 8952, 74 rader
Skriven 2008-06-14 22:09:00 av Michael Loo
     Kommentar till en text av BURTON FORD
Ärende: Pizza 457
=================
 -=> Burton Ford said to Dave Sacerdote <=-

 BF> Wine Spectator recent issue [June 30] has an article about great
 BF> pizzas, and pizza styles.   Of the 22 restaurants noted I was
 BF> tickled to see that TWO [2] of them were in New Haven Conn!
 BF> Pictures and descriptions and such!   [Of course the only city
 BF> in my State is New York City.]

Yes, there are those who would say that the only city in
your State is New York City.

 BF> Some paraphrasing because I am lazy, and my HP printer software
 BF> is screwed up and won't scan anymore:
 BF> Frank Pepe Pizzeria Napoletana, 157 Wooster Street.
 BF> [www.pepepizzeria.com]  whose style of pizza is called
 BF> "New Haven' -- large and unevenly shaped with a crisp, chewy
 BF> crust.

A crisp, chewy crust?

 BF> Sally's Apizza, 237 Wooster Street.  www.sallysapizza.net whose
 BF> style is also "New Haven."

Have you noticed the addresses?

 BF> Both are described as "...from coal fired ovens...wide,
 BF> burnt-edged, roughly rectangular pizzas.  Their texture is often
 BF> described as breadlike..."

Breadlike? Whose ass was the writer's head up? Though I'm sure
the writer's tastebuds may be okay and the conclusions reasonable,
the contradictions and tautologies to me indicate something
deficient in the brain department.

 BF> Frank's most famous pizzas are Tomato pie and clam pie.
 BF> The firsts toppings are crushed San Marzano tomatoes, salt, and
 BF> scattering of grated pecorino Romano and a drizzle of olive oil.
 BF> The clam pie uses freshly shucked cherrystone clams, olive oil,
 BF> and a dusting of pecorino.   "We try to underbake the crust
 BF> slightly..."

Sally's is better, as I seem to recall it not having pecorino.

And they're littleneck clams, not cherrystones.

 BF> There were 6 Styles listed besides the above -- Neapolitan,
 BF> Modified Neapolitan, New York Style, California Style, Cal-Ital,
 BF> and Chicago Deep dish.

 BF> Pepe's has two other locations in Conn.   Don't say where.

I believe Pepe's has a Website that I visited not long ago -
a lot more recently than I visited Pepe's.

Someone, someplace, sometime claimed that The Spot, also on Wooster
Street in New Haven, had the best pizza in the world, and back when
my sister was a Yalie, having tried those various places, I tended
to agree. Turns out that Frank Pepe started The Spot, then founded
Pepe's. Some disgruntled relative (I seem to recall), or perhaps a
customer who couldn't get into Pepe's, started Sally's. Both of
these latter stores were bright jolly places fronting on the street,
whereas The Spot was dark and dingy and set back. At some point,
The Spot started to suffer and went to the brink of extinction,
whereupon Pepe bought it back and restarted it as an annex to the
main store; so the child was the father to the man.

By the way, modern pizza is said to have been invented either at
The Spot or at Regina's in Boston. The pies are pretty similar,
though I prefer Regina's, where one can order not only double
cheese but double oil.
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