Author Topic: Keste neapolitan pizzeria in NYC  (Read 12608 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

Offline scott r

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Re: Keste neapolitan pizzeria in NYC
« Reply #20 on: June 11, 2009, 11:50:29 AM »
I find it interesting that there are two separate sections of pizza on the menu. There is a column for neapolitan pizza and another for new york style pizza.   Are they actually making two different pizzas, with the new york style being baked in a lower temperature oven?  The menu makes it seem like that is the case, but I have a feeling they are all basically the same pizza with different toppings.     It does look great!  Could you elaborate on the differences between the crust at this place, and the crust at Keste?

Sorry for so many questions

Offline widespreadpizza

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Re: Keste neapolitan pizzeria in NYC
« Reply #21 on: June 11, 2009, 10:20:45 PM »
these coal fired wings keep popping up.  I think they started here http://www.anthonyscoalfiredpizza.com/menu.html.  First angelas had them now marcos,  both places have ties to florida?  interesting -marc
« Last Edit: June 11, 2009, 10:28:30 PM by widespreadpizza »

Offline pazzonoah

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Re: Keste neapolitan pizzeria in NYC
« Reply #22 on: June 12, 2009, 10:01:31 AM »
no worries about the questions, glad there are others here that share my obsession. I do not know whether they use a different dough for the NY style - I doubt it, but if they did that would be impressive, and I am sure it would be good. I have only been to both places once, and had Margheritas at both for comparison (it being my favorite pie and the true benchmark against which all pizzas should be compared IMO). The dough was very similar, but a little saltier at Keste, actually it was more salty than I like a crust to be, but I ate Marcos in the winter so maybe their salt levels were lower and Kestes higher due to it being warmer last week in NYC. The pie just melted in my mouth at Marcos when I ate it - it was effortless eating it and I actually ended up ordering a second and finished that as well. At Keste I just ordered one thinking I was going to order a second - I had no desire to get a second at Keste - once again it was really great pizza, just didn't like it as much as I had hoped or was as good as Marcos. I did not have a chance to check out the uncooked dough at Keste, but at Marcos they gave my daughter a half dough to play with (little did they know that she gets to play with dough all the time in daddys kitchen). Felt just like the neo dough I make following marco/bills recommendations from this site. The cooked crust was lighter at Marcos - it was the lightest crust I had ever eaten, and the thickness and degree of char were perfect, while Keste it was really ultra thin in spots, but cooked just as good. Hope that helps - now back to work...

Offline scott r

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Re: Keste neapolitan pizzeria in NYC
« Reply #23 on: June 12, 2009, 11:41:30 AM »
interesting, I wonder if they are using san felice instead of caputo at marcos.     I have noticed that it tends to make a lighter crust.   Of course it could also be a number of other factors including how the dough was mixed, shaped, proofed, etc.  If you get a chance try to find out what flour they use.   Thanks!

Offline roberto60

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Re: Keste neapolitan pizzeria in NYC
« Reply #24 on: June 14, 2009, 02:17:53 AM »
Hi  i am roberto caporuscio the owner and the pizzaiuolo  at keste  Thanks very much  for this i won explain  i training  for two months marco's coal fired pizzeria  last years  i  did   everything  at marco's   training all the pizzaiuoli   make the Dough  tech  use the  oven the oven are two acunto's oven .
The oven were  they cook the pizza use only wood  the oven were they cook the wings  use half wood half coal  all the pizza the use the same impasto
(Dough) they just change the toppings marco's  use only caputo   i am very happy that you consider marco's pizza better that my pizza mean i teach marco were well  really thank you


 

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