Pizza Pazza – Wilmington De Pizza

On July, 13th 2013 4:00 pm I visited Pizza Pazza, located at 729 North Union Street, Wilmington, DE 19805. Note, Pizza Pazza has a slightly unfair advantage because they don’t sell slices at all. Pizza Pazza on sells 12 Inch personal pizzas that are the perfect portion for 1 hungry person or a 2 person appetizer. The personal pizza was $8.00 at the time of my visit and well worth every penny.

Here’s what I found:



Pizza Pazza is a true “Old World” Italian restaurant that makes each pizza fresh and they are baked in Pizza Pazza’s feature Brick Oven. Other claim to have “Brick Oven” Pizza but Pizza Pazza Uses “Wood Logs” that you can see stacked arounf the foot of the oven. To see Pizza Pazza’s extraordinary brick oven in action……  “Watch The Video Below, It’s A Must See!”.  The atmosphere at Pizza Pazza is very cozy yet high class. This does Not feel like a pizza shop and is more so the full Italian restaurant. I let the owner, Alex Russo know that I was there to conduct the Wilmington De Cheese Pizza Challenge and he rolled out the red carpet. Be sure to print out your score sheets and show Alex when you go.


Flavor / Taste:

2 Words…. Truly Amazing! Where to I Start?????? The Mozzarella was super fresh, large cut, and distributed very lightly but evenly around the pizza. Pizza Pazza used a perfect ratio of tomato sauce to keep the pizza light and manageable.  Because the mozzarella was used sparing the pizza did not have a lot of grease. The doe was super fresh, chewy, light and flavorful. The final touch was 2 leaves of Oregano placed directly in the center of the pizza. When the pizza is cut, The center of the pie becomes the 1st bite of every slice. This meant the 1st bite of each slice had a mild taste of fresh oregano that lightly seasoned each slice.  Again Amazing, with blend of fresh ingredients and that all natural wood log brick oven……. I could continue but I think I’ll just stop here.

Presentation:

The Pizza Pazza pizza is decorated like an abstract work of art. Notice the light, scattered distribution of Mozzarella and the lack of grease on the pizza.

Temperature:

The pizza’s serve temperature was oven fresh and piping hot. The way I personally love my pizza. If I was dining in, they may have left the pizza in the oven a little longer.

Time:

The serve time was super quick. The brick oven literally completely cooked 2 fresh maid pizzas in about 2 minutes.

Customer Service:

Alex Russo the owner and his staff were very nice. Alex was very outgoing allowing us full access to the back of the kitchen to see ho everything is made. They were all very friendly and the cozy nature of the venue will allow you to develop a personal rapport with the staff.

Shop Decor:

As you can see from the pictures above, Pizza Pazza on the inside might not be what you expect from looking at the outside. Pizza Pazza is very elegant and would make for a perfect romantic evening or date with a friend. Pizza Pazza is also set up with a PA / Karaoke system for additional entertainment.

Overview:

Overall the top of class in the Wilmington De Cheese Pizza Challenge so far, but we are just getting started.

Suggestions:

Suggestion For Pizza Pazza:  Get a house Lemonade or another juice option on the menu. Many people don’t drink alcohol or soda, such as myself. For those people the drink options are rather limited.

Suggestion For patrons: If You have not gone go ASAP, take your score sheets, show Alex when you get there, and enjoy they experience!

Pizza Pazza Video 7-13-13

Pizza Pazza Video 7-13-13

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Cafe Verdi – Wilmington De Pizza

On July, 3nd 2013 3:47 pm I visited Cafe Verdi, located at 12 A Trolley Square, Wilmington, DE 19806. I purchased 1 slice of plain cheese and 1 slice of Sicilian.

Here’s what I found:



Cafe Verdi is a quaint little Italian pizza shop that serves great food and creates a cozy Italian atmosphere by playing classic Italian music throughout the day. Cafe Verdi had a very wide variety of ready made pizzas to choose from. They had both Plain and Sicilian cheese already prepared so I tried 1 slice of each. View the video walk through below to get a better feeling of the Cafe Verdi ambiance.


Flavor / Taste:

The flavor of the pizza was very good. Pizza had a full cheese topping that seemed to be good quality of mozzarella. The flavor of their cheese pizza is good and their doe was chewy and fresh. The slices are about average thickness and again the overall flavor or taste was very good.

Presentation:

Do to the limit seating and the popularity of Cafe Verdi I choose not to dine-in. I have taken this into consideration for my presentation score, and please take this into consideration when reviewing the image above. The pizza looked very appealing but nothing fancy. Both the cheese and crust looked appealing and no burnt edges were apparent.

Temperature:

The pizza’s serve temperature was a little on the cold side for me personally. I like my pizza piping hot. If I was dining in, they may have left the pizza in the oven a little longer.

Time:

The serve time was laser quick. I ordered my slices and was served them about 2 minutes later.

Customer Service:

The people behind the counter at Cafe Verdi were polite but at the same time they were busy. So the customer service experience for this trip was polite, fast , and friendly. Their staff is their to get your meal prepared. They are more like a pizzeria in that sense as opposed to restaurants that use food preparation time to chat with customers and build rapport.

Shop Decor:

Remodeled in 2012 Cafe Verdi has a cozy layout with a nice Italian villa theme inside. Although Cafe Verdi may have less square footage then other full service Italian Ristorantes, the shop is well put together and Very Clean. I happened to use the bathroom while in Cafe Verdi and notice a very elegant bathroom finish that was so clean you could set a table up in there and eat your meal.

Overview:

Overall my experience was fast and pleasant. The pizza was good just could have a little hotter.

Suggestions:

Suggestion For Cafe Verdi: Make sure that pizza is served Hot!

Suggestion For patrons: Eat In If possible.

Cafe Verdi Wilmington De Video

.

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Cantina Di Napoli – Wilmington De.

On July, 2nd 2013 4:47 pm I visited Catina Di Napoli, located at 7 A Trolley Square, Wilmington, DE 19806. I attempted to purchase 1 slice of plain cheese and 1 slice of Sicilian but no Sicilian was available at … Continue reading

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Wilmington De Cheese Pizza Challenge
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The Wilmington DE, Cheese Pizza Challenge Has Begun!

Hello all and thanks for visiting our site.  WilmingtonDePizza.com has begun a cheese pizza challenge to find and document The Best pizza restaurants in Wilmington, Delaware. We are going to turnover every stone and save our viewers time and money by visiting every local pizzeria in Wilmington and provide the following information for each pizza shop based on a standard order of 1 slice of plain cheese and 1 slice of Sicilian:

General Information For Each Restaurant:

Name/ address

Flavor / Taste:

Presentation:

Temperature:

Serve Time:

Customer Service:

Shop Decor:

Start Date:

Each review will also include HD pics and other notable shop features worth mentioning. All reviews will also have open comments sections at the bottoms so that readers can provide their experience under each pizzaria reviewed.

*Note that many of these dinning venues are full service restaurants as you may see from the pictures. The phrase “Pizza Shop” or “Pizzeria” when used on this website DOES NOT refer to the size of the venue or the items on the menu. These terms simply mean places people go when the are Specifically Looking For Good Pizza. So the terms “Pizza Shop” or “Pizzeria” will be used interchangeably for all restaurants reviewed and should be viewed as a recognition of that restaurants skills and reputation for making quality pizza.

We opened up the Cheese Pizza Challenge to all of our website viewers. below is an example of the printable score sheet that you get as soon as you enter your name and email in the sidebar at the top right hand side of this page and confirm your participation in this Free Challenge.

You can print this form and bring it with you to complete reviews of different pizza venues, then just take some pictures with your phone, and send to us or you can post them directly to this site yourself.

Join The Challenge by entering your name and email in the sidebar located on the top right hand side of this page.

Contact Us With Any Questions Below:

[contact-form][contact-field label='Name' type='name' required='1'/][contact-field label='Email' type='email' required='1'/][contact-field label='Website' type='url'/][contact-field label='Questions About The WCP Challenge' type='textarea' required='1'/][/contact-form]

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Looking For Good Pizza In Wilmington?

Hot-Pizza-2-Hd-Widescreen-Wallpapers

Wilmington De Pizza is a website to help those looking for the best pizza shops in Wilmington, Delaware. The problem If you are new or unfamiliar to Wilmington Delaware is that there are many places to get pizza. It almost … Continue reading

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Delaware Pizza: Get Your Next Pizza at Extreme

Extreme Pizza Pizza Style: Wood-fired Flatbread The Skinny: Very thin and light, . Price: $16 I went to Extreme Pizza because I was embarrassed. Please don’t judge me, but the last time I checked out the West Loop staple was … Continue reading

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Poll: Vegan Pizza, Way or No Way?

Potatoes, Onions, Rosemary Vegan Pizza [Photograph: J. Kenji Lopez-Alt] A vegan pie doesn’t always call for controversial faux cheese or dry, under-seasoned bread. During his Vegan Experience, Kenji developed some pretty tantalizing recipes for vegan pizzas. How many Slice’rs out … Continue reading

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Motorino Hong Kong: Off to a Decent Start

[Photographs: Rachel Balota] Motorino Hong Kong 14 Shelley Street, Soho, Hong Kong (Map); +852 2801 6881; motorinopizza.com/hongkong Pizza type: Neapolitan Oven type: Gas and wood-burning The Skinny: Great toppings are let down by the crust, at various times soggy or … Continue reading

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Chain Pizza Palooza: DiGiorno, Domino’s, and Pizza Hut

When it rains, it pours. Pizza, that is. First up is DiGiorno, which just announced a brand new product. It’s called Pizzeria!, since it’s a box full of pizzeria, exclamation point. Their “game-changing innovation” is being released in four styles: … Continue reading

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Totonno’s: Back at It

The plain pie. All photos taken since the reopening. [Photograph: Adam Kuban] “Have you been here before?” Frank Balzano, co-owner of Totonno’s asked us after we ordered our pies. We had. “Okay, I think we’re back. But tell me what … Continue reading

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Los Angeles: The New California Style at Olio Pizzeria & Café

Olio Pizzeria & Café 8075 W 3rd St. Ste 100, Los Angeles, CA 90048 (Map); 323-930-9490; pizzeriaolio.com Pizza type: Neapolitan-inspired California-style with a hint of Artisan bakery Oven type: Wood-Fire The Skinny:When executed right, Olio makes one of the best … Continue reading

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This is What Pizza Hut’s Website Looked Like in 1995

Remember the ’90s? Or do you just think you do? Case in point: this screenshot of Pizza Hut’s website, circa 1995. It’s blurry ’cause it’s all old ‘n’ stuff.

The image, posted this week by Business Insider, is pulled from the show “Computer Chronicles,” conveniently archived on YouTube.

You can catch the whole episode below—though entirely unrelated to pizza, it's sort of like watching a nature documentary about an alien species, and therefore great. Like pizza! Or just jump to 11:50 to catch Pizza Hut's golden moment of early internet product placement. Which is oddly enough introduced in the context of "web games." Such curious animals…

Warning, the announcer really likes to say The Net.

Computer Chronicles: The Internet

[Video: YouTube.com]

Yup, he said, “And there’s the famous Pizza Hut homepage on the web.”

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She’s pretty big into pizza.

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The Pizza Lab: Pesto Pizza

The Pizza Lab: Pesto Pizza

Back when I was a wee food labber who spent his summers at band camp,* my favorite day of the summer was when the camp’s cook, Glen, would make his pesto. We’d have a camp-wide pesto spaghetti eating contest, in … Continue reading

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Watch Melissa McCarthy Pitch Her ‘Pizza Eating Business’ on SNL

Sick of all that leftover pizza insistently hanging around your home? Never fear, Melissa McCarthy is here!

Pizza Business

From Saturday Night Live, April 6, 2013

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Chain Reaction: Pizza Hut’s Crazy Cheesy Crust

VIEW SLIDESHOW: Chain Reaction: Pizza Hut’s Crazy Cheesy Crust

[Photographs and illustrations: Niki Achitoff-Gray]

Last week, we told you that Pizza Hut had debuted a new, limited release pie. The Crazy Cheesy Crust ($12.99 with 1 topping) features 16 detachable “pockets,” resembling bite-size bread bowls, brimming with a gooey five-cheese blend.

[Photograph: Pizza Hut]

First of all, I don’t consider myself a delusional person. I know that sponsored images of fast food products are hardly accurate representations of the products themselves. When McDonald’s advertises a bacon cheeseburger, I know that their real life cheeseburger will be significantly less photogenic. But I also know that it will still contain bacon, cheese, and a burger.

Strictly speaking, I suppose that Pizza Hut’s Crazy Cheesy Crust does indeed have a “Crazy” “Cheesy” “Crust.” That said, it is also crazy not what I expected.

I placed an order for a large, half pepperoni, half mushroom and olive pie. It finally arrived a full 30 minutes after my 30-minute delivery estimate, so I was decidedly on the hangry side when I opened the box. Imagine my surprise when it actually resembled the ad:

Sadly, that’s where the similarity ends. I didn’t realize how high my expectations were until I went to tug away my melty nugget of cheese. Here’s the thing. Nothing happened. That pocket turned out to be firmly rooted to the rest of the pie.

I know, right?!?

I tend to personify my food whenever it presents an especially unique challenge, so I was already in deep conversation with this particular pizza. What I couldn’t figure out was whether it was being tauntingly stubborn or just plain stupid. Either way, it was not being particularly cooperative.

I finally managed to dislodge my elusive prize in a cathartically violent tearing motion/guttural growl. I was so self-satisfied that I was entirely ready to forgive the whole misunderstanding if I could just sink my teeth into some of that goopy, cheesy excess.

But…no. That would have been far too easy. The cheese—a blend of provolone, asiago, mozzarella, fontina, and white cheddar—was rock hard and profoundly unappealing. If you've ever microwaved a Polly-O String Cheese, doused it with salt, left it out overnight, and then, against all logic, put it in your mouth, you probably have a general idea of what I'm talking about. I'd chalk it up to the extended delivery time, but the rest of the pizza tasted totally fine, in a room-temperature-Pizza-Hut sort of way.

There’s a slight crunch to the greasy, golden crust before it gives way to the bread. Tender and sweet, the pizza may not merit a Eureka! moment, but it certainly has the makings of a decent chain pie. Sure, the mushrooms taste more of oil than mushroom, and the olives are your average canned fare, but the pepperoni is satisfyingly salty and crisp, the cheese sufficiently gooey, that it’s perfectly enjoyable. Especially if you don’t concentrate too hard.

Which is why the Crazy Crust situation was so damn frustrating. In theory, it shouldn’t have been such a sharp contrast to the rest of the pie. I couldn’t understand why it would go so awry. So I did what any sane food critic would: I played with my food, and I played with it good.

Click through the slideshow to see the results »

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She’s pretty big into pizza.

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My Pie Monday: Smoked Pork Jowl Pie, Spanakopita, Asian Pear Pizza, and More!

VIEW SLIDESHOW: My Pie Monday: Smoked Pork Jowl Pie, Spanakopita, Asian Pear Pizza, and More!

What are you waiting for? Get in here and peruse this week’s round-up of homemade pizzas. We’ve got some real beauties today from the My Pie Monday crew!

This week, TXCraig1 gets cheeky with a 50 second smoked pork jowl and basil pie. We’ve got a bar pie from Adam Kuban and a sourdough pepperoni pizza from Alannaface. Andris and Imtopher unveil four-cheese pies, while Fornographer and IainPie share two simple and stunning Margheritas. Derricktung talks chicken tandoori, JimmyG adds some spice to his onions and mushrooms, and Amusebouche1 combines Asian pear, brie, and muenster. We have not one but two pies from Okaru, since a certain someone left off his pizza last week. Sorry, Okaru! The spanakopita sounds amazing!

Want to contribute to My Pie Monday? Just take one horizontal snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Be sure to let us know your Slice/Serious Eats username!

Looking for inspiration? Find dozens of recipes and home kitchen adaptations on our Pizza-Making Guide or peruse our collection of past contributions.

Even if you’re not baking your own pies, we want to know about the ones you’re eating. Jump on the My Best Slice train and help us spotlight all the great pizza being enjoyed across the country. We don’t care whether it’s a humble corner slice or a fancy-pants pie, so long as you can tell us what makes it memorable. Send a photo and short description to pizza@seriouseats.com!

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She’s pretty big into pizza. Also, she likes offal. A lot.

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E. Coli Outbreak Sends Millions of Frozen Pizzas Packing

Uh oh! Put down your Farm Rich Mini Pizza Slices and Stuffed Crust Pizza Dippers! And any of these other products. They’re kind of gross (and you totally know it). Also, they may be contaminated with a rare, potentially lethal strain of E. coli.

NBC reports that a whopping 10 million pounds of Farm Rich and Market Day products have been recalled due to potential contamination. That’s a big jump from their initial product recall last week, which accounted for fewer than 200,000 lbs.

Luckily, 'only' 3 million of those pounds have actually hit marketplaces—the rest are tucked away at the warehouse, where they can fester away in peace and quiet. So far, there have been 24 reported cases related to Rich's frozen snack products, spread across 15 states. Hopefully the recall will prevent any further incidences.

If you’re concerned about a product you’ve purchased, you can view the full list on the Rich Products Corporation website.

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She’s pretty big into pizza. Also, she likes offal. A lot.

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Nothing To Fear: Totonno’s Is Still Using Their Original Coal Oven

[Photograph: Lance Robert's]

After famed Coney Island pizzeria Totonno’s reopened last week, the Daily News filed an article celebrating the pizzeria’s triumphant return.

But it turns out that they got one very important thing wrong. In the piece, author Mark Morales says that “the tiny pizza shop spent almost $150,000 to replace the oven, refrigerators, air conditioners, electrical wiring and even cash registers.”

The oven, which dates back to the pizzeria’s founding, thankfully remains intact. Co-owner Antoinette Balazano says that such a loss would have been a tremendous blow to the pizzeria. “The thing is I never said that we replaced the oven but my God that’s the original oven and that’s very important,” she told me.

Indeed, as we reported back in December, the only fixtures that got replaced were the tiles.

Of the rebuilding, Antoinette says, "I'm so happy with the way the store looks—I feel like it went back to the old world look. I never liked the colors after the fire…We're fortunate, we're okay. I have to pay, I don't know if its $150,000 or if it might be more. It looks beautiful, the customers are the finishing touch."

About the author: Chris Crowley is the author of the Bronx Eats column. Follow him on Twitter, if you’d like. In person, your best bet is the window seat at Neerob, or waiting in line at the Lechonera La Piranha trailer.

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Washington, D.C.: Innovative, Neapolitan-Inspired Pies at Mike Isabella’s Graffiato

[Photographs: Elizabeth Laseter]

Graffiato

707 6th Street NW, Washington, D.C. 20001 (Map); 202-289-3600; graffiatodc.com
Pizza type: Neapolitan-inspired

Oven type: Wood-fired stone

The Skinny: Neapolitan-inspired pies with creative toppings are well-executed but pricy. Try Isabella’s excellent (and more reasonable) small plate Italian fare.
Price: Personal-size pies range from $12-$18, small plates are $6-$15.

On paper, Mike Isabella cuts an impressive figure. He’s moved around the country, working with the likes of Marcus Samuelsson, Jose Garces, and José Andrés, and made appearances on Top Chef and Top Chef Masters. But pizza is a notoriously tricky endeavor, even for the most accomplished of chefs.

Graffiato is Isabella’s first restaurant and an ode to his Italian-American upbringing in Jersey. The menu features small plates, pasta, wood oven-cooked meats, and, of course, Neapolitan-style pizza.

Graffiato’s crowded, high-energy scene fits the liveliness of the surrounding Chinatown neighborhood. 8 p.m. on a Monday found us with a 35-minute wait for a table, so we skipped the line and slid into the first-come, first-serve pizza bar, instead. We loved watching the pizzas fly in and out of the stone oven. Isabella keeps the temperature between 700 and 800º F, for a three to four minute cook.

The menu offers two traditional pies and seven more imaginative combinations. Isabella describes his pizza as “similar to Neapolitan,” but with “fun toppings like fried calamari or a sous vide egg and more garnishes than a classic Neapolitan pizza.” I have to agree. Isabella has an eye for combining ingredients in an interesting way, using the pizza crust as a kind of palette for experimentation.

We started off with the American Pie ($14), Graffiato’s take on a Margherita. Pillows of melted, rich mozzarella cheese top a thin layer of lightly seasoned crushed tomatoes. The basil, however, was a bit over-charred and too sparsely distributed.

We saw some nice leopard-spotting on the crust, with a fluffy, soft interior. Spots of char are well-distributed throughout the top and on the underbelly of the pie. Isabella uses a two-year-old mother dough, which he feels allows for a more flavorful crust. Each new batch incorporates a portion of the previous day’s leftover dough.

The serving trays have narrow grooves to help keep the pizzas dry as they sit, but I found them to be ineffective. By the time you’re onto slice number two, the weight of the toppings overtake the crust. We had some difficulty picking up the slices.

Next up was the Jersey Shore ($16), with tomato sauce, provolone, and fried calamari drizzled in a cherry pepper aioli. The tangy aioli had a nice kick to it and the calamari emerged crisp and impressively tender. I don’t recommend taking home leftovers, though…soggy, day-old fried calamari just isn’t as appealing.

So, yes, Graffiato serves up good pizza. They aren’t the best in D.C., but they’re fun and fit the hip vibe of Isabella’s flagship restaurant. One thing to keep in mind is that Isabella’s pizzas are downright expensive. The most costly, at $18, is the Countryman, with black truffles, Fontina cheese and a runny egg. That’s a lot to pay for a personal pizza, even if it does have truffles.

If the prices of Graffiato’s pizzas disconcert you, give Isabella’s small plate Italian fare a close look. Not to be missed is the charred octopus, or a dish of creamy yogurt Brussels sprouts with pancetta and maple syrup. Even the most earnest of Brussels sprouts haters may find themselves converted.

About the author: Elizabeth Laseter is food writer and professional cook living in Washington, D.C. Follow her foodies adventures in the District on her blog, D.C. Food Rag.

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Patsy’s Celebrates 80 Years with a New Queens Pizzeria

[Photograph: Adam Kuban]

In the 80 years since Patsy Lancieri opened his East Harlem pizzeria, Patsy’s has maintained its status as an iconic New York destination for pizza pilgrims around the world. Current owner Frank Brija, who has manned the Patsy’s helm for more than 30 years, intends to celebrate the restaurant’s anniversary with a new location, in the Whitestone neighborhood of Queens. This will be Patsy’s first foray into the outer boroughs, and it sounds like the locals can hardly wait.

Brija bought Patsy's from Lancieri's widow in the late '70s—this was, incidentally, the origin point of the rather sordid Patsy’s / Grimaldi’s / Juliana’s affair. Over the years, New York has become populated by innumerable Patsy’s locations. But not all Patsy’s are what they seem.

In 1995, Nick Tsoulos, owner of the Angelo’s and Goodburger chains, purchased licensing rights to the Patsy’s name and brand (you can read more here). But the Harlem location has always remained under the direct supervision of Brija, who gets major cred. as a longtime employee of the original Patsy’s.

According to The Daily News, the upcoming Queens location will see chef Robert Orrico at the oven, with local managers to be overseen by Harlem-based Brija. Keep your eyes peeled for the official date of this month’s opening!

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She’s pretty big into pizza. Also, she likes offal. A lot.

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