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August 22nd 2009 5:30pm
Exhaustion hit and the 8th stop on our tour, La Pizza Fresca, was closed for repairs so we decided to visit the nearby Barnes & Noble and then retire to the lovely Cupcake Cafe for some dessert. Too tired and full to continue, we lounged around until we were kicked out and then all went home to digest and sleep off the pizza.
August 22nd 2009 4:20pm
Stomachs stuffed to an uncomfortable level with only a short subway to digest, we continued into Williamsburg to Motorino. As we approached a sad sight lay before us; they were closed for an engagement party for the evening. After a little bit of sweet talking to the waitress, manager, and chef, we were escorted into the beautiful back patio area and even given a free pie (spicy Pugliese with sausage, burrata, and broccolini) to enjoy.The group scores were as follows:
Cheese to Sauce Ratio: 4.24 out of 5
Crust: 4.56 out of 5
Taste Per Price: 4.4 out of 5 ($13 for small DOC Margarita)
Assorted Comments: "Saltiest yet! Best crust yet!" -Ilya Kushnirsky "Perfect charred crust, DOC tangy sauce is perfect." -Jason Eppink "Great crust, puffy around outside, very yummy." -Maura Lane
Rated #8 by New York Magazine: Motorino, 319 Graham Ave., Williamsburg
When Neapolitan pizzaioli engage in mine-is-bigger-than-yours trash talk, chances are they’re comparing cornicioni. On that front, Mathieu Palombino has nothing to be ashamed of. His crusts are so tall and puffy they should be tethered to ropes and paraded down Broadway like Bullwinkle on Thanksgiving Day. His tomatoes are bright, his buffalo mozzarella sweet, and his Margherita DOC a thing of beauty. The crust exhibits a range of appealing textures, from crisp and chewy to light and airy.
August 22nd 2009 4:00pm
Riding the L train into Brooklyn chatting away about pizza and the delicious pizza ahead.
August 22nd 2009 3:45pm
We trekked on to our 6th stop still going strong, that is until we encountered Artichoke's massive slices. Each monstrous slab is more than enough for two people to share and Artichoke proved to be the slice that broke the pizza tour's stomach.
The group scores were as follows:Cheese to Sauce Ratio: 3.75 out of 5
Crust: 2.87 out of 5
Taste Per Price: 4.75 out of 5 ($4 slice)
Assorted Comments: "Portion gigantic. unnngh!" -Raymond Kim "Tasty at first bite." -Clay Ewing "I want to smear that sauce on my body and lick it off." -Naomi Huth
Rated #18 by New York Magazine: Artichoke Basille's Pizza, 328 E. 14th St., nr. First Ave.
This is not dainty stuff, or pizza for the faint of tummy. While the too-hard crust of both the Sicilian and the round Margherita pies could use some work, this robust style of pizza-making doesn’t exactly lend itself to delicate dough handling. Nothing else like it in the world, and rare enough these days that, unless you’re a cop or an EMS worker with line-cutting privileges, you should be prepared to wait for it—even, as we discovered recently, in the rain at three o’clock in the morning on a Monday night.
August 22nd 2009 5:30pm
