I usually hate when publications peg their content to things that happen every year at a given time (Memorial Day grilling articles are the worst), but I was thinking about a couple recent trips to L&B Spumoni Gardens and what a magical place it is at dusk on a not-too-hot summer night. So, voilà, SUMMER JAMS, PIZZA EDITION!
It’s always good to have an inside scoop on the things that matter, like burgers. Take Joe Junior. The first and only time I’d had it before today, I thought it was overhyped. But I recently learned you have to ask for it cooked with salt and WITHOUT THE PLANCHA. (It doesn’t hurt to order it medium-rare, either.)
The area around MSG and Penn Station is pretty miserable, with a few exceptions. The most obvious one is the James A. Farley Post Office Building, the Beaux-Arts behemoth on Eighth Ave. between 31st & 33rd streets. If you’re a New Yorker who’s become jaded to the amazing architecture that surrounds us, go have a … Read more
Corner Slice is making a grandma-style pizza using Central Milling flour (a Utah-based artisanal mill whose flours are considered among the best by many bakers and pizza-makers). They do long fermentations at about 80% hydration, parbaking the crusts to yield a crunchy-chewy texture. The crust flavor is excellent, and the crispness is on point. I love the bubbly crust.
Adrienne’s Pizza Bar — or is it Pizzabar? I don’t know. Regardless, it’s making one of the best grandma/nonna pizzas in NYC today. Of course at Adrienne’s, they call it the “old fashioned.” Whatever. All you need to call it is DELICIOUS. I don’t get to Adrienne’s often enough, because it’s a bit much to … Read more