The Archives

• Bath Beach, Gravesend, Restaurants, Small Shops

  Pizza and Dumplings in Brooklyn – NYC

  09.28.12 | Permalink | 3 Comments

  L & B Spumoni Gardens has been on my mental “need to eat” list for a long time. This weekend, it was crossed off, and in the process discovered something that should have been on the list to begin with. Georgian (the country not the state of Honey Boo Boo fame) soup dumplings! What the what?! Yeah, I know! But first, the pizza. MORE »

• Pizzeria, Williamsburg

  Slices at Best Pizza – NYC

  07.27.12 | Permalink | 2 Comments

  

  There’s lots of pizzerias in New York, but most are neighborhood joints not worth traveling for. Best Pizza in Williamsburg, however, is an exception. Their pizza, in particular their grandma slice (for those unfamiliar, I always think of a grandma as a thinner Sicilian, however, many pizzerias don’t even differentiate and call any square slice a Sicilian) is subway-worthy. Not just any subway. Even on the L on a weekend. MORE »

• Bowery, Restaurants

  Fried Pizza Brunch at Forcella – NYC

  05.20.12 | Permalink | 3 Comments

  

  Supposedly, fried pizza has been around for decades in Naples. Yet, it’s only recently fried pizza has become popular in the U.S. Why it took this long, in this land of extreme excess, is beyond me. Perhaps because it’s not actually as health-debilitating as it sounds. MORE »

• LES, Restaurants

  Nate Appleman’s Pulino’s – NYC

  11.04.10 | Permalink | 8 Comments

  I try to be a good blogger by making repeat visits to restaurants I like before writing about them. Most of the time it’s in my own self-interest. I want to eat more delicious food. Sometimes though, this backfires on me. Businesses unexpectedly close and chefs often leave taking their stamp on the restaurant with them. The latter is what happened at Pulino’s. I ate at the Nate Appleman’s Pulino’s twice and loved their pizza even though they didn’t serve the typical Neapolitan or New York slice. It was different, but still very good. The crusts were thin but never cracker-like. It was crisp with just enough poof. The cut was also different. The large pizzas were cut tavern-style or Domino’s thin crust style, in squares even though the pizzas were round. (The small pies were always cut in the regular triangle fashion.) And while not a fan of this cut (you don’t get a good sampling of all the different parts of the pizza, especially when sharing in a group), it was something I could live with.

  Well, I guess some people didn’t feel the same way, because two days ago Eater reported Nate Appleman left Pulino’s, and Feast reported the restaurant would now be serving triangle-cut pizzas with thicker crusts. The news was HUGE… at least for this week. As a result, this post will only serve as a record of Pulino’s past deliciousness. Although you won’t be able to go to Pulino’s and eat Nate Appleman’s pizzas anymore, let’s scroll through some tasty memories together. MORE »