Author Topic: Keste neapolitan pizzeria in NYC  (Read 11488 times)

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Offline DC8702

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Re: Keste neapolitan pizzeria in NYC
« Reply #1 on: March 30, 2009, 11:42:43 AM »
The place looks great, gotta give it a try when in NYC.

Great pictures of the oven found here...does anyone know who built it?

Also, on a side note...I've been trying to find the supplier for the olive oil can found in one of the Keste pictures in the Slice Serious post.  I have seen it in pictures many times but cannot find it.  Any help would be appreciated.


Offline gabriel

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Re: Keste neapolitan pizzeria in NYC
« Reply #2 on: April 07, 2009, 04:29:37 PM »
i can personally vouch for roberto's pizzaiolo skills. we really missed him after he left pittsburgh.
A+ pizza every time, and very inexpensive for what it is.

looks like una pizza napoletana is going to have some competition : )
(roberto will have no trouble dominating the VPN NYC market in a matter of weeks)

best of luck!

Offline JConk007

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Re: Keste neapolitan pizzeria in NYC
« Reply #3 on: April 07, 2009, 06:05:22 PM »
DC ,
That specific oil can no , but FGpizza a member sells a similar cruet on his site www.FgPizza.com I got one from him and love it!
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline David

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Re: Keste neapolitan pizzeria in NYC
« Reply #4 on: April 07, 2009, 10:47:11 PM »
It's a traditional Oliera,or Agliara in Neapolitan dialect.Here's one source:


http://www.artigianatonapoletano.com/product.php?nocache=yes&idx=6932&datasetpointer=16&locale=224&currency=1
If you're looking for a date... go to the Supermarket.If you're looking for a wife....go to the Farmers market

Offline Pizza Rustica

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Re: Keste neapolitan pizzeria in NYC
« Reply #5 on: April 08, 2009, 12:21:11 AM »
Scott, do you know what brand of oven and mixer they use??
Russ

Offline scott r

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Re: Keste neapolitan pizzeria in NYC
« Reply #6 on: April 08, 2009, 03:45:16 AM »
I know roberto is partial to fork mixers, he personally owns a small pietroberto, and usually buys bigger ones for his pizzerias.  I know its a traditional imported Neapolitan oven, but I think David can answer this better than I can.

Offline David

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Re: Keste neapolitan pizzeria in NYC
« Reply #7 on: April 08, 2009, 08:45:50 AM »
The oven was hand built on site by a couple of oven builders who came over from Naples,and they use a fork mixer.
If you're looking for a date... go to the Supermarket.If you're looking for a wife....go to the Farmers market

Offline Matthew

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Re: Keste neapolitan pizzeria in NYC
« Reply #8 on: April 08, 2009, 06:14:07 PM »
It's a traditional Oliera,or Agliara in Neapolitan dialect.Here's one source:


http://www.artigianatonapoletano.com/product.php?nocache=yes&idx=6932&datasetpointer=16&locale=224&currency=1

My cousin is in Italy right now & is on the lookout for me.  I'll keep my fingers crossed!

Matt

Offline Pizza Rustica

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Re: Keste neapolitan pizzeria in NYC
« Reply #9 on: April 08, 2009, 10:02:01 PM »
Thanks guys on the oven/mixer info. I love the fact that its so old school. Its not everybody that can have oven builders from Naples design and build their oven.
Russ


Offline josteh

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Re: Keste neapolitan pizzeria in NYC
« Reply #10 on: April 09, 2009, 05:24:46 AM »
It's a traditional Oliera,or Agliara in Neapolitan dialect.Here's one source:


http://www.artigianatonapoletano.com/product.php?nocache=yes&idx=6932&datasetpointer=16&locale=224&currency=1

I got the one from artigianato.. but I have to say I was a bit disappointed when it first arrived. It is pretty small (1/2 liter) and I am not sure of the quality.. Furthermore, it is not the same Oliera that is pictured on their website. Still, I think it needs a little getting used to, and I am certainly less disapponted now after having used it for a while..

Offline ebpizza

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Re: Keste neapolitan pizzeria in NYC
« Reply #11 on: April 10, 2009, 03:57:46 PM »
just a fyi. I think I read somewhere these are really for dispensing the oil and not for storing the oil. So don't keep your olive oil in there too long.

Offline pazzonoah

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Re: Keste neapolitan pizzeria in NYC
« Reply #12 on: June 10, 2009, 11:09:45 PM »
I just ate at Keste this weekend while visiting Manhattan. Definitely good pizza, but i liked our "local" VPN place in Denver better - Marcos coal fired.

Offline Matthew

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Re: Keste neapolitan pizzeria in NYC
« Reply #13 on: June 11, 2009, 06:37:57 AM »
I just ate at Keste this weekend while visiting Manhattan. Definitely good pizza, but i liked our "local" VPN place in Denver better - Marcos coal fired.

If it's coal fired then it can't be VPN.

Matt

Offline robert40

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Re: Keste neapolitan pizzeria in NYC
« Reply #14 on: June 11, 2009, 08:50:11 AM »
If it's coal fired then it can't be VPN.

Matt
Just the name of the restaurant. The oven's are wood burning.

Offline Matthew

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Re: Keste neapolitan pizzeria in NYC
« Reply #15 on: June 11, 2009, 08:54:04 AM »
Just the name of the restaurant. The oven's are wood burning.

Strange, Wonder why????? ???

Offline robert40

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Re: Keste neapolitan pizzeria in NYC
« Reply #16 on: June 11, 2009, 09:18:18 AM »
Strange, Wonder why????? ???
Often wondered myself why the owner picked that name. It sends a confusing message to customers.
http://www.yelp.com/biz_photos/G6ckyL7AK1qNyRop7xHa4g?select=8eW-lHyu7EEJKkESijNIow

Offline andreguidon

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Re: Keste neapolitan pizzeria in NYC
« Reply #17 on: June 11, 2009, 09:40:11 AM »
http://www.marcoscoalfiredpizza.com/

thats very weird... but on the menu there is neapolitan and NY pizza...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline pazzonoah

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Re: Keste neapolitan pizzeria in NYC
« Reply #18 on: June 11, 2009, 10:47:26 AM »
it is definitely VPN - I do not know why the named it that, sort of stupid if you ask me, but to each their own. They supposedly use some coal along with wood in their second non-pizza oven for chicken wings and other non-pizza foods. their pizza oven is 100% wood, about 60 second bake times, and is really excellent. Their ovens are really impressive and so is the pizza. Sorry to divert the topic away from Keste and towards Marcos - my impression after eating at both is that Marcos is better VPN pizza than Keste, even though Keste "is it". It just wasn't "it" for me, though it was very good...

Offline andreguidon

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Re: Keste neapolitan pizzeria in NYC
« Reply #19 on: June 11, 2009, 11:17:01 AM »
the place looks good ! the ovens r beautiful !
"Simplicity is the ultimate sophistication." Leonardo da Vinci