Pizza Making Forum

Reviews & Opinions => Pizzeria/Restaurant Recommendations => Topic started by: scott123 on February 22, 2012, 11:40:34 PM

Title: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 22, 2012, 11:40:34 PM
It's either going to be Friday, March 9th or Saturday, March 10th (or both?  >:D )

Who can make it, and, of those that can, where do you want to go?

My preliminary thoughts are here

http://www.pizzamaking.com/forum/index.php/topic,16969.msg173262.html#msg173262

but I'm flexible, so I'll go where everyone else wants to go.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on February 23, 2012, 10:09:12 AM
I could probably make March 9. Can't do the 10th. Need to know pretty quick though.

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on February 23, 2012, 11:44:34 AM
Craig, would love to meet you in person.  Let's see what Scott thinks about Friday.

Chau
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on February 23, 2012, 11:51:55 AM
If y'all come to Brooklyn or Manhattan let me know.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 23, 2012, 12:06:48 PM
I can do Friday or Saturday.

I know John Conklin expressed an interest, so let's see what his availability is like.

Chau, we might have some people available on Friday with others available on Saturday. Would you be open to the idea of maybe a Brooklyn excursion on Friday and NJ on Saturday? Or vice versa?

Craig, if you come up, will you be available during the day? Friday night is fine for me, but I'd prefer to be hitting places during their less busy times so we can minimize any line waiting.

Johnnydoubleu, if we go to Brooklyn, which day is better for you?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on February 23, 2012, 12:10:16 PM
Scott, I should be available both days.   ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on February 23, 2012, 12:56:51 PM
If you guys are coming to Brooklyn and I have enough notice, I will work around everyone else's schedule as I would likely be traveling the least. I will have to check with my better half tonight to make sure I don't have any conflict/s I don't know about! :)

Any ideas on what places might be on the itinerary (in Brooklyn)?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 23, 2012, 01:16:35 PM
John, in the other thread, Chau expressed an interest in having one from each of these styles:

Quote
slice, old school ny, np, hybrids, or coal

Here's my preliminary recommendation:

slice - ?
old school ny - Pizza Town or Best (or both)
np - Barboncino
hybrids - Vesta? Paulie Gee?
coal - ?

Barboncino is appealing because many of us haven't been there and I've heard good things about it. Differentiating between 'old school NY' and 'slice' is tricky for me, because I tend to combine them. I consider Pizza Town a 'slice' place, but I'm pretty sure both you and John Conklin probably put it in a different class.  Best is also a bit tricky to classify.

If everyone REALLY wants to go to Totonno's, I'll tag along, but I was thinking that Chau could cover coal on his own with a subway ride up to Patsy's  ;D

Those are my thoughts, but, honestly, I think, when it comes to Brooklyn, we should probably be asking you where to go.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on February 23, 2012, 01:38:44 PM
That is good, sensible list. I will think about it a bit and then add some suggestions. The ease of getting from one of these places to the next should factor in a little so that way we aren't skipping all over. I agree with the idea of trying to hit these places earlier in the day for our purposes (so we can geek out unfettered and get doted on :)). Are there any neighborhoods or landmarks that are of interest as well (e.g. http://www.brooklynbridgepark.org/ is pretty neat and there is a very solid "regular" gas deck place near it -- Fascati)? Totonno's is near enough to Nathan's that we could pop into Nathan's real quick for those that want to check it off their bucket list. Of course if the focus should be or needs to be solely on pizza that is fine too, just might be nice to work it all in together and make the experience a little fuller/richer. The drive from Totonno's to L&B ain't bad either...
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizza dr on February 23, 2012, 01:42:25 PM
Man I wish I could go to NY.  I have to keep working to pay for my pizza habit :P

One question tho... My wife just got back from NYC and she went to Jon Waxman's Barbutto's.  They had the pizza and she said it was the best ever.  We go to Chris Bianco's place on occasion and she said no contest?  WT Heck?  

I never hear you NYC guys even mention it.  Did she have to many martini's before she went and her judgement was clouded? :-D

Scot
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on February 23, 2012, 01:52:40 PM
Man I wish I could go to NY.  I have to keep working to pay for my pizza habit :P

One question tho... My wife just got back from NYC and she went to Jon Waxman's Barbutto's.  They had the pizza and she said it was the best ever.  We go to Chris Bianco's place on occasion and she said no contest?  WT Heck?  

I never hear you NYC guys even mention it.  Did she have to many martini's before she went and her judgement was clouded? :-D
I haven't had it and I do like and admire Jonathan, but cheffy pizzas usually aren't "great" -- it is not a core competency of theirs generally. That said, I have no doubt it was delicious in its own way/within the context of being in NYC, at a beautiful, well regarded restaurant helmed by a "famous" chef -- probably didn't hurt your wife's perception of the pizza.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on February 23, 2012, 02:11:34 PM
Craig, if you come up, will you be available during the day? Friday night is fine for me, but I'd prefer to be hitting places during their less busy times so we can minimize any line waiting.

Scott, I could come up either the evening of the 8th or the morning of the 9th. I would also be free during the day on the 10th. I'd probably be free for lunch on the 11th too.

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 23, 2012, 02:54:44 PM
Craig, what time would you turn into a pumpkin on the 10th?

Also, where do you want to go?  I really want to try and cater to the people that will be traveling the furthest.  Chau is leaving it up to us.  Is there anywhere that you really want to hit? Also, you've been hitting these places quite a lot on recent trips- is there anywhere that you'd like to avoid?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on February 23, 2012, 03:21:43 PM
Craig, what time would you turn into a pumpkin on the 10th?

Also, where do you want to go?  I really want to try and cater to the people that will be traveling the furthest.  Chau is leaving it up to us.  Is there anywhere that you really want to hit? Also, you've been hitting these places quite a lot on recent trips- is there anywhere that you'd like to avoid?

Probably around 5ish on the 10th, but not positive.

I don't particularly care where we go. I'm in it to hang out with you guys. Barboncino maybe? Franny's? Dannatella?

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 23, 2012, 04:16:29 PM
I'm not feeling the '3 months training in Naples' or the gold oven, but the reviews seem pretty good, so if everyone wants to go to Donatellas, I'm game.  ;D

It looks like Adam has been going to Franny's since their opening night in 2004. I'd like to know his thoughts as to how they rate now vs. 8 years ago.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on February 23, 2012, 04:22:53 PM
Yeah, last pic I saw posted here of a Donnatella pie I wasn't terribly impress with.  I know we all have off days but...I'm with Scott.  Literally, he'll be my ride so I'll go where he's going.  ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 23, 2012, 04:28:12 PM
John, how would you compare Fascati to Joe's?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on February 23, 2012, 04:49:51 PM
I'm not feeling the '3 months training in Naples' or the gold oven, but the reviews seem pretty good, so if everyone wants to go to Donatellas, I'm game.  ;D

It looks like Adam has been going to Franny's since their opening night in 2004. I'd like to know his thoughts as to how they rate now vs. 8 years ago.

I don't need to go to Donnatella. Just trying to think of places I had not been. I was at Franny's a month or so back and it (the clam pie) was great.

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 23, 2012, 05:05:10 PM
I'm just yanking your chain, Craig  ;D I'm actually not that averse to Donatella.

Take a look at this:

http://slice.seriouseats.com/archives/2010/10/donatellas-pizzeria-chelsea-manhattan-nyc-pizza-review.html

Now... I'd like, if possible, to get a confirmation that the pizza quality hasn't dropped, from someone who's been there recently. If we can get that, I'm on board- especially if we do other Manhattan places like Keste or Don Antonio.

I've seen photo's of Barboncino's offerings (that looked pretty amazing), but I'm not sure that they qualify as a true representation of Neapolitan that Chau is seeking.  We may need to do Barboncino + one other Neapolitan place.

I'm sorry I forgot about your Franny's review.  So, you're telling me that you'd go back after the whole "we only have basil 3 months a year" fiasco?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on February 23, 2012, 05:06:43 PM
I'm sorry I forgot about your Franny's review.  So, you're telling me that you'd go back after the whole "we only have basil 3 months a year" fiasco?

For the clam pie - in a heartbeat!

And I'll bring my own basil for the cheese pie... maybe they would get the message

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on February 23, 2012, 05:07:36 PM
Lucali?

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on February 23, 2012, 06:00:30 PM
I have heard from some reliable sources that said they were not impressed with Donatella, yet some others have told me they liked it a lot. The pizza heads thought less of it than the regular folks. I haven't been yet because a friend of mine had unbearably salty food there -- so salty they actually couldn't eat it, pizza included. Could have just been an off day though.

I have always enjoyed Franny's and the apps are amazing in my experience (as are the seasonal cocktails). Yes it is a "fussy" place but part of that is what makes the food as good as it is...you can't say they don't have standards! :)

Lucali's construction is basically a less oily Di Fara on a cracker crust (the sauce and cheese are the stars). It is not bad per se but those that believe crust is the most important part of pizza will be disappointed -- the bones are, IMO, entirely inedible. That said, Lucali is an experience and the environment is kinda like a little Paulie's -- it is a sexy, sexy restaurant, the waitresses are truly gorgeous Italian girls -- it could be worse, that is faw shaw ;). Carroll Gardens (where Lucali is) is my all time fav neighorhood in all of NYC -- old mobsters, conversing in their regional dialect/s, play bocce in the local park there and the Italian pastries and sandwiches in that area are no joke.

Fascati is a lot like Joe's -- very thin (but slightly less "done"). I mentioned it primarily for if any of the other choices where down in DUMBO or Brooklyn Heights. Fascati is a good example of the style if you/one is in the area anyway, but not a destination slice. Wild Rise is in DUMBO and is one of if not the only sourdough leavened pizza in NYC. So there are some places in that area worth hitting...

Fascati pic:
http://slice.seriouseats.com/images/20110311fascati.jpg

Joe's pic:
http://slice.seriouseats.com/images/20110218-joes-aerial.jpg
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 23, 2012, 06:06:51 PM
Wild Rise is in DUMBO and is is one of if not the only sourdough leavened pizza in NYC.

I checked their hours earlier today- closed on Friday and Saturday.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on February 23, 2012, 06:08:20 PM
Yep Scott, Wild Rise is a "pop-up" (in a full time bar) and only open Sunday, Monday, and Tuesday. :( Probably not gonna work out this time, but something to consider for the future.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: chickenparm on February 23, 2012, 06:20:26 PM
Cool!
 8)

Wish I could make the trip that way soon.Maybe someday!
Have a great trip Chau!

:)


Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 23, 2012, 06:31:30 PM
Bill, we would love to have you.

Thanks, John, that's helpful feedback. I think I can begin to see an itinerary forming here, but want to give other members a chance to chime in. JohnC?  Larry?  Adam?  Norma? Steve?

And Kelly, you've got an opportunity here to see Chau AND Craig (and the rest of us). Don't miss out on this!  ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on February 23, 2012, 07:05:59 PM
Thanks Bill, I'll try to eat enough pizza for the both of us.

Did someone mention clam pie? Yum!!!

Gorgeous Italian waitresses?  I don't even need pizza.  :-D

All these places sound great.  Thank you for the suggestions Johnny D.  This is going to be an amazing experience for me.  Can't wait!

Chau
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on February 23, 2012, 08:57:40 PM
:D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on February 23, 2012, 09:52:20 PM
Cool another pizza trip 9th is a definite no problem 10 th is probably also good if I don't go to Hilton head? If I do pizza expo it's deo on the 11 th
You guts don't want to try don Antonio Starita the  montarano? bobocilonos, granny's donatello I go where there is pizza ! Chau may enjoy eataly based on his variety of cooking
Can't wait to meet again!
John
Ps promis to have a new camera by then  :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: akuban on February 23, 2012, 11:01:16 PM
Awesome. I'd love to go to the Brooklyn one. I could meet up with you all if you're still going strong during the early evening of March 9 (Friday), since I can't get out of work during the day. Or if it's March 10 (Saturday), I could join for most of the day if not all.

Touching on some other topics ...

Barboncino: I'd say it's no more "cheffy" than Paulie Gee's. Caveat: I've only been twice. Not enough to truly say where it has shaken out. But it wasn't "cheffy" in that way that Batali's Otto is ó ie, pizza seems like an afterthought or something they just wanted to open as their umpteenth restaurant in an empire.

Donatella: I enjoyed it. I don't know if the crust is crusty enough for the pizzaheadz. I think maybe some people would find it flat. It's almost pancake-like.

Franny's: That clam pie IS really good. If we/you end up there, hopefully they'll have it that night. It is often sold out or not available. Also: might either have to call to see if they take reservations for large parties or plan to wait ... and wait ... and wait.

Best Pizza: !!!!!!!! YES.

Lucali: JohnnyDoubleU hits the mark. It's Di FaraĖesque in cheese combo. (He got a lot of press for saying he was "Di FaraĖinspired.") But the crust is crackery. Crustheads (that's everyone here, right?) might be disappointed.

I'm with Scott123 on difference between "slice" and "old-school." They overlap a lot for me, but I would love to hear the nuances of how they are different from John Conklin and JohnnyDub.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on February 24, 2012, 09:09:36 AM
I'd love to join the crowd on this tour but it's doubtful I'll be able to.  :'(
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on February 24, 2012, 09:17:18 AM
I also would love to join everyone on this tour, but also doubt if I will be able to.  Friday is the day I start my preferment at market.  Sure hate to miss out though.   :(

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 24, 2012, 09:46:14 AM
I also would love to join everyone on this tour, but also doubt if I will be able to.  Friday is the day I start my preferment at market.  Sure hate to miss out though.   :(

Norma

Norma, what about Saturday?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on February 24, 2012, 09:54:56 AM
Norma, what about Saturday?

Scott,

I am not sure.  I wonít travel to NY by myself and as you already know it takes a full 24 hrs.(from the time when we leave until we get home) when Steve and joined you and the other members before.  If Steve and I would come, (which I doubt right now) we would have to take the subway around to different pizza places.  I know both of us would love to join everyone though.  :) Even if we donít make it, eat at least one slice for us.  ;D

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on February 24, 2012, 10:43:17 AM
Adam, it will be great to have you join us.  The more the merrier, especially you locals who know the pizza scene so well.

Franny's clam pie and Best pizza sound like a must.  I'm still a bit confused on the differences between old school NY and slice, so I'll start a new thread and see if you guys can help clarify.

Steve and Norma.  I would love to meet you two, but I understand it if you can't make it.  24 hours is a lot of traveling for anyone.

Chau
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 24, 2012, 10:46:26 AM
Cool another pizza trip 9th is a definite no problem 10 th is probably also good if I don't go to Hilton head? If I do pizza expo it's deo on the 11 th

John, as of now, what do you think your chances are of going to Hilton Head? When do you think you might know for certain? It looks like we have just about everyone that can make it available from 11:00 to 5:00ish on Saturday the 10th. If we go with Friday, the 9th, we lose Adam during the day, and, as I said before, I'm trying not to get too evening-y.  I'm not saying we can't go into the evening- it may just be a matter of planning- right now, we're 7 and I think we're going to be at least 8 by the time the dust settles, so, with 8+ we might be able to swing reservations. But, still, Friday night, at a pizzeria (during Lent), if we can avoid it, I'd like to.

Maybe I'm planning a bit too aggressively here, but I'd really like a NJ day so Chau can try Vesta, and, if we do Vesta, it would be really nice if you could join us. In fact, I'm thinking Chau (and Craig, if he wants, and anyone else) can hop on the path train, I'll pick him/them up in Harrison and if time is tight for anyone, we'll only do Vesta, but, if we can squeeze it in, we'll do Vesta, Pizza Town and Amano.  Amano would be especially nice if we don't make it to Keste, as we could assure that Chau's Neapolitan requirement would be covered.

I've mentioned Don Antonio a couple times, but the list is getting a bit long. I really want to try a fried pizza, but I'm not sure how highly it ranks in this tour and whether or not it works within the framework of Chau's desire to cover the basics.  Now, if we can confirm that the questionable margherita you received was just a fluke and we can cover fried pizza AND traditional Keste quality Neapolitan there, then that makes Don Antonio a lot more tempting.

If we did a Manhattan day AND a Brooklyn day, we could really hit just about everywhere, but the problem is, neither Manhattan nor Brooklyn offer a Vesta type pie (or, for that matter, Pizza Town), while we can pretty much cover the pies available in Manhattan with places in Brooklyn- with the exception of confirmed authentic Neapolitan.

If I'm hearing everyone correctly, here's the short list so far:

Franny's
Barboncino
Best

I also think I'm hearing (much to my chagrin :P) a general agreement on Totonno's. After seeing Craig's review, I'm not stepping foot in Lombardi's and I wouldn't trust Grimaldi's as far as I can throw them, so, I guess, since we're in Brooklyn, we might as well cover coal with a trip to Totonno's. I will say, though, that I don't want to end up at Totonno's on Friday night, even with reservations- I think it's going to be really crowded and noisy.

Speaking of noise, one thing that I noticed about these last few trips is that certain places, during certain times of the day, are conducive to conversation and some places are not.  Even if we do score reservations for Friday night at a few of these places, are we going to end up having a hard time hearing each other because of the noise?  Paulie Gee's was pretty noisy when we went on a weekday night.

Speaking of Paulie Gees... I really want Chau to have the Paulie Gee 'experience,' but, the bench flour and the high level of undercrust char are kind of dealbreakers to me. But, then, I'm a bit of a wimp when it comes to char, so I might be in the minority opinion.  If Chau is coming to Brooklyn, though, I can't really see him missing out on Paulie's.

Thoughts?  ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 24, 2012, 10:52:39 AM
Scott,

I am not sure.  I wonít travel to NY by myself and as you already know it takes a full 24 hrs.(from the time when we leave until we get home) when Steve and joined you and the other members before.  If Steve and I would come, (which I doubt right now) we would have to take the subway around to different pizza places.  I know both of us would love to join everyone though.  :) Even if we donít make it, eat at least one slice for us.  ;D

Norma

Norma, I'll be driving in, as I think John Conklin will as well, so I don't think you'd have to take any subways if we planned it well, but I completely understand where you're coming from in regards to the 24 hour scope and how incredibly daunting that might be.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 24, 2012, 11:04:37 AM
Awesome. I'd love to go to the Brooklyn one. I could meet up with you all if you're still going strong during the early evening of March 9 (Friday), since I can't get out of work during the day. Or if it's March 10 (Saturday), I could join for most of the day if not all.

That's phenomenal that you can make it Adam.  This is shaping up to be a pretty incredible group.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on February 24, 2012, 11:27:15 AM
Has Chau had L&B (I know some of you just had Mr. Bruno's though)? Not that it was on his list of styles but I think everyone should have an L&B square at least once in their lives -- it is a right of passage (and the spumoni is awesome)...driving wise it is fairly close to Totonno's. FWIW, Totonno's is probably the most consistent of the old school coal-fired places in NYC and during the day (if they are open) it is easy to get a table (and convos are easy as their is little din) -- especially in "winter". Lombardi's and Grimaldi's don't compare at all. Patsy's is pretty great but it is a trek in its own right. Also maybe no one cares cause it is not pizza but Nathan's Coney Island is famous for a reason -- their dogs and cheese fries are bangin'! It is easily walkable from Totonnno's it is that close. Might be nice to throw one non-pizza place in the mix just to break things up a bit. Just a thought.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on February 24, 2012, 11:42:08 AM
Johnny, I have yet to have any pizza in NY!  :(. But that will be taken care of very soon.  ;D

I trust the judgment of the members immensely.  L&B square sounds awesome.  I'm open to trying anything you guys wanna throw my way.   Grimaldi's, I tried the one in Scotsdale, Az.  Good but I wasn't crazy about it.  I'd rather try something new to me, which most everything will be.

Nathan's dogs and cheese fries?  Let's do that for lunch!

Chau
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on February 24, 2012, 11:53:11 AM
Hmmm, ........don't count us out just yet.  The gears are starting to turn.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on February 24, 2012, 11:57:07 AM
I'm booked for the trip. I'll get into the city around noon on Friday and don't need to head back to the airport until around 5:30pm on Sunday. I'm tied up Saturday evening, but I want to eat as much pie as humanly possible Friday afternoon/evening, Saturday afternoon, and Sunday afternoon!

Craig
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on February 24, 2012, 12:06:34 PM
Paaaarty!!! :D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on February 24, 2012, 12:08:15 PM
Chau,

I also would like to meet you.  :)

Scott,

Thanks for saying you think you could cover Steveís and my transportation so we wouldnít have to ride the subway.   :)

As Steve just posted, I think Steve and I will talk about coming on the NY trip some more and wait until the dust settles where everyone is going and on what day.  I always could try to change my market day around. 

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on February 24, 2012, 12:15:52 PM
Any of you NYC-area folks or others going to be around for pizza lunch on Sunday (3/11)?

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 24, 2012, 12:50:09 PM
Craig, I'm available Sunday afternoon (1:00 on). As of now, I'm leaning towards doing something Friday and Saturday, so, for me, I think adding Sunday to the mix would be pushing it.  I'm pretty gung ho, but I'm not that gung ho :)


Chau, when are you departing on Sunday?  Btw, the tickets have been bought, right?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on February 24, 2012, 12:54:48 PM
I think adding Sunday to the mix would be pushing it. 

Lightweight...  :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on February 24, 2012, 12:56:08 PM
Craig, I'm available Sunday afternoon (1:00 on). As of now, I'm leaning towards doing something Friday and Saturday, so, for me, I think adding Sunday to the mix would be pushing it.  I'm pretty gung ho, but I'm not that gung ho :)


Chau, when are you departing on Sunday?  Btw, the tickets have been bought, right?

Awesome to hear Craig can make it.  Jet Deck can we count you in?

Scott, tickets are bought!  ;D. Departing around 11am Sunday.   Thank you so much for spearheading this.  The feels like Christmas for me.  

Chau
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 24, 2012, 01:19:09 PM
Lightweight...  :-D

 :-D

Alright, since you're throwing down the gauntlet... where are you thinking of going on Sunday?  ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 24, 2012, 01:20:21 PM
Btw, no one's flying into Newark, right?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on February 24, 2012, 01:27:45 PM
 Jet Deck can we count you in?

Chau

If you are sure that this much pizza stuff in one city at one time would not knock the earth off its axis; then I am in.  

(Travel companions provided by TXCraig1 travel service)

Chau, can you do some mozz in your hotel room, before I arrive to take along as a snack?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 24, 2012, 01:30:38 PM
Gene, are you serious? Are you really joining us?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on February 24, 2012, 01:37:28 PM
Awesome Gene!!  This is going to be a spectacular time.  Tell you what, we can go to RD, get some curd and a few supplies and we can make mozz for everyone.

And Kelly? Where the hell are you? 

Chau
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on February 24, 2012, 01:43:45 PM
Gene, are you serious? Are you really joining us?

Yep, I get to join this great pilgrimage!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on February 24, 2012, 01:46:06 PM
Awesome Gene!!  This is going to be a spectacular time.  Tell you what, we can go to RD, get some curd and a few supplies and we can make mozz for everyone.

Chau

Sure Chau.  I would enjoy it.  Bring a hot plate from home?  Or we could use the clothes iron (upside down).  By the time the trip is done, I'm not sure spectacular is going to touch the surface. :chef: :pizza:
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 24, 2012, 01:56:46 PM
That's fantastic!

This thing is getting big  :o With the distances people are traveling, I would no longer classify it as a 'Get Together' but more of an 'Expo'  ;D

Chau
Myself
JohnC
Craig
JohnW
Adam
Gene

With maybe's from

Norma
Steve

and no word yet from Kelly, Larry, or anyone else.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on February 24, 2012, 02:28:04 PM
This thing is getting big  :o With the distances people are traveling, I would no longer classify it as a 'Get Together' but more of an 'Expo'  ;D

I agree - time to rebrand:

Pizzamaking Fanatics 2012 NYC Spring Expo

Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on February 24, 2012, 02:32:28 PM
If you need a room, check out the Club Quarters Wall St. - $119/night

http://www.clubquarters.com/loc_nyWallstreet.php

Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: EZPIZZA on February 24, 2012, 03:43:02 PM
 
This week's village voice did an article on Barboncino.

http://www.villagevoice.com/2012-02-22/restaurants/barboncino-naples-staples/
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 24, 2012, 04:07:21 PM
Is the tour starting off early on Friday morning? If so, approximately what time?

The group is large. How about taking the subway around so we can all gab and get whisked around.....this is friggen' NYC after all. Jeez  ;D

Saturday is out for me, but Friday is not.

Am working on this as I type.

FWIW, my own opinion is that when I hear "old-school NY pizza", that only means NY-Neapolitan style pizza, which is usually, but not exclusively, coal oven pizza. Not all coal oven pizza is good (IMO only Totonno's and Patsy's are worth a trip). Not to pizza anyone off, but 99% of the NY-Style pizza I have ever eaten (a lot) is really just not that good.

Chau, are you mostly concerned with only the pizza itself, or desiring to experience the atmosphere of places some would consider to be must-do pizzerias/atmosphere type joints?

Best --K
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 24, 2012, 04:19:08 PM
I forgot to thank Craig for notifying me this was taking place.

Hopefully I'll be able to meet some of you!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on February 24, 2012, 04:25:03 PM
I'm actually free and willing to make the trip now. Either Friday or Sat.    Norma?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on February 24, 2012, 04:25:21 PM
PB, good to hear you will be able to join us on Friday.   :D.  Atmosphere is nice as no one wants to eat in a dump, but good pizza takes priority over atmosphere for me.  I'd rather eat really good pie at a not so upscale place than to pay for atmosphere, unless there are going to be gorgeous Italian waitresses there, then I can live with crappy pizza.   :P

I'm pretty easy going though, I'll go anywhere you guys and gals want to go.

Yes Craig, title change to NYC pizza expo 2012.

Good news Steve!

Chau
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 24, 2012, 04:33:57 PM
Kelly, I'm really happy you can make it.

Right now, nothing is set in stone.  We're just confirming everyone's availability and then going from there.  I'll PM Larry, just in case he missed this thread, as I don't think he's going to want to miss something of this magnitude.

It looks like, with your Friday availability, that, in order to include Adam (which we obviously have to do), we're heading into the dreaded Friday evening zone  ;D

Our numbers are increasing, but, as of this moment, we can fit into two cars.  I think we might be able to cover more ground/hit more places in cars then in trains. Maybe.  Depending on the traffic. Also, depending on the places we choose, it could end up a lot of walking. Some places are close to subway stops, but some aren't.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on February 24, 2012, 04:38:52 PM
I'm actually free and willing to make the trip now. Either Friday or Sat.    Norma?

Steve,

If you can go, I also want to go.   ;D

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 24, 2012, 04:45:35 PM
I'm actually free and willing to make the trip now. Either Friday or Sat.    Norma?

That's great to hear, Steve. With you and Norma, that's 10.  

We've never been in this position before, but I think we might be reaching critical mass. If Larry and Mike join us, that's 12. Car wise, that's a sketchy proposal, as are reservations.  I'm not sure about making reservations for 12 at a place like Franny's or Barboncino.

For now, let's give Larry the chance to respond, but, unless something changes, the list is set:

Chau
Myself
JohnC
Craig
JohnW
Adam (for the Evening)
Gene
Kelly
Steve
Norma

and maybe Larry/Mike.

Edit: Larry is in Italy from the 5th to the 15th (poor guy! ;D ).  I still think 10 is a good number and might work out car wise, so, unless someone feels differently (or we ditch the cars), then I think this is it (for what's looking to be Friday).
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 24, 2012, 04:46:41 PM
Friday evening past about 6pm or so is no good for me.

I'm going to take either the 6:30am or 7:30am Bolt Bus from Baltimore to Manhattan, which puts me in Manhattan between 9:45 to 10:45am. I'll jam the subway over to Brooklyn from there.  If I need to kill some time before the tour starts, that's no problem on my end.

But I'll likely have to jam the 5:30 or 6:30 bus out of NYC. Maybe 7:30. But since I would need to get back into the city, that means I would need to leave Brooklyn about 30 minutes to 1 hour before the bus leaves (depending on where in Brooklyn we are at that time).

Long story short, I'll be in Brooklyn from call it 11:00am and be available to partake in however many stops 5 or 6 hours entails before I kiss and run.

Sounds like fun!

Definitely excited to meet you guys.  :)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 24, 2012, 05:12:00 PM
Kelly, Steve and Norma have a really long bus ride, so I'm not sure how early they can get in, but for the rest of the people that can do Friday during the day, I think starting at 11:00 is no problem. What I'm wondering, though, is where we can go at 11:00 am?

The other thing I was thinking about was order.  I was thinking about starting in Coney Island and moving up, but that puts us at Franny's later- which might put the clam pie in jeopardy.  It also looks like

http://www.yelp.co.uk/biz/barboncino-brooklyn

Barboncino doesn't open until 5:00. Totonno's opens at 12:00, so that's not an 11:00 option either.

Btw, if anyone either really wants to go somewhere or, for whatever reason, really wants to avoid a particular place, but doesn't feel comfortable talking about it publicly, pm me.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: dmcavanagh on February 24, 2012, 05:12:58 PM
You guys are killing me. I'm a little more than a month away from having a knee replacement. If I was able to walk I'd be there in a heartbeat.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 24, 2012, 05:20:12 PM
I'm fairly certain L&B opens at 11:00am.....unless my memory has gone kaput or they have changed their hours. (either is possible)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on February 24, 2012, 05:21:18 PM
Scott,

Steve and I arrived at Port Authority around 12:00 pm for the last pizza tour.  We can get an earlier bus if anyone wants to meet up at about 11:00 am.

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 24, 2012, 05:23:07 PM
Of course, if we start in Brooklyn at noon, that gives me time to get a square/Sicilian from Artichoke on 14th street before sliding over to Brooklyn (they open at 11am)  :)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 24, 2012, 05:26:37 PM
Scott,

Steve and I arrived at Port Authority around 12:00 pm for the last pizza tour.  We can get an earlier bus if anyone wants to meet up at about 11:00 am.

Norma

Norma, if the Brooklyn leg starts towards noon, I'd be happy to meet you at Port Authority earlier and we could hit up a NY-Style slice from Sacco Pizza or get a square from Artichoke on the way to meet the rest of the peeps in Brooklyn.

Keep it in the back of your head. --K
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 24, 2012, 05:42:47 PM
If L&B opens at 11:00, then I say, in order to maximize our time in Brooklyn and cover the most places, then I think that's where we start.

It looks like this is shaping up to be an early Fri. 'Kelly' leg and a later Fri. 'Adam' leg. We need to start narrowing down which places go in the daytime column and which go at night.  I just checked, Franny's on Friday, opens at 5:30, so that's night. So far, it's

Day
L&B
Totonno's/Nathans

Night
Barboncino (if we can get reservations)
Franny's (again, reservations dependent)

Now, Adam seemed pretty amped about Best, but I know Kelly is a Best fan as well, so you to are going to have to duke that out  ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on February 24, 2012, 05:48:42 PM
Norma, if the Brooklyn leg starts towards noon, I'd be happy to meet you at Port Authority earlier and we could hit up a NY-Style slice from Sacco Pizza or get a square from Artichoke on the way to meet the rest of the peeps in Brooklyn.

Keep it in the back of your head. --K

Kelly,

I think buses leave Reading starting at around 5:30 am and take about 3 hrs. to get to Port Authority.  Steve and I could meet you earlier if you like.  I have to check the bus schedule again.  

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 24, 2012, 06:10:43 PM
It looks like this is shaping up to be an early Fri. 'Kelly' leg and a later Fri. 'Adam' leg. We need to start narrowing down which places go in the daytime column and which go at night.

My legs are too skinny to support much. I'm just along for the ride.

Now, Adam seemed pretty amped about Best, but I know Kelly is a Best fan as well, so you to are going to have to duke that out  ;D

I think Best is the best "old-school", "NY-Neapolitan Hybrid" or whatever it could be classified as pizza in NYC that I have yet to try. The regular square (not the one with pickled veggies, which is also excellent) there is also off the chain. But, in any pizza battle between Adam and I, I'm pretty sure Adam wins that by KO in the first round. 
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Bobino414 on February 24, 2012, 10:22:31 PM

If you guys can squeeze in one more body, I would like to join the Chau tour.

Bob
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on February 24, 2012, 10:30:41 PM
You guys are killing me. I'm a little more than a month away from having a knee replacement. If I was able to walk I'd be there in a heartbeat.

We will miss you then DMC,  good luck with the surgery and don't turn down the femoral nerve block.  I wish you a speedy recovery sir!

If you guys can squeeze in one more body, I would like to join the Chau tour.

Bob

Bobino, I am particularly excited that you can join us.  If there is not room, I will eat outside the restaurants, and you can have my chair.   Just don't forget to send one of those waitresses to check up on me every now and then.  :-D. Ok I'll stop with the waitress jokes!

Chau
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on February 24, 2012, 10:42:08 PM
Its an Expo !
And its awsome!! so we are doing the friday thing?  I will just take maximum use of a day  off from work  and eat Pizza all day. Right?   or is it saturday 11-6pm ? I am a bit confused  ??? Chances are very good I am in for Sat also. and Craig pop  in to Jersey for lunch on sunday. Cant stop me!  I will take you over to my friends at Amano and Vesta. I aso think chau should get the Paulie experience. If we have Kelly with us, and we pin him down, we can find  out the secret  tomatoes  :-D
Lets hit the dirty dozen,  John Dellavechia come on down!! If Norma can do 24 hours you can do a 4 hr drive.  Get Widespread, Marc to pick you up!!
scott, set up a spread sheet so we can all suggest/vote democratically ? or wanna wing it
John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on February 24, 2012, 10:49:11 PM
I was just gonna say...John D? Marc?  I sent an email to Scottr but he is busy.  But man o man, this is a great group so far.  We might have to go in as 2 separate parties and get adjoining tables!  ;D

Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 24, 2012, 11:37:09 PM
If you guys can squeeze in one more body, I would like to join the Chau tour.

Bob

I was kind of trying to cap the number of attendees due to car space and reservations, but, now that I think about it, that's kind of silly.  Let's just see who can make it and then work with that number. If we have enough cars, great, if we don't, then it's subways for some, and cars for others.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on February 24, 2012, 11:43:55 PM
Good plan Scotty.  Divide and conquer.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 25, 2012, 12:35:26 AM
scott, set up a spread sheet so we can all suggest/vote democratically ?

SMF (the software the forum uses) doesn't do multi-selection polls, so, unless someone has a better way, copy and paste the list below into a personal message to me, putting Xes next to the places where you want to go, and I'll calculate the totals.  Here's the list:

Brooklyn
Barboncino
Best
DiFara
Fascati
Franny's
L&B
Lucali
New Park Pizza
Paulie Gees
Totonno's
Forcella
Roberta's

Manhattan
Artichoke
Co.
Don Antonio
Donatella
Keste
Motorino
Patsy's
Sacco

New Jersey
Amano
Pizza Town
Vesta

Staten Island
Denino's
Joe & Pat's
Lee's
Salvatore's of Soho

Kelly brought up the Staten Island places, which I think is a good idea, but wanted to run them by the rest of you. It would be nice to add a tavern pie to the mix- time permitting.

Also, bear in mind, you'll be voting for places you want to go on either Friday, Saturday or Sunday.  This is just to find out what the most popular places are, not to nail down which day we're going where.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 25, 2012, 11:38:10 AM
Of course I forgot that Roberta's is open at 11 as well.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 25, 2012, 11:53:23 AM
I told Craig I would keep my mouth shut, but I can't seem to help myself. Some suggested daytime itineraries:

I have been slightly conservative with drive times to account for potential parking issues, traffic, wait times in a joint, etc.

Trip One- More Leisurely with Nathan's Included
11:00am to 11:40am L&B Spumoni Gardens
12:00pm to 12:45pm Totonno's
12:55pm to 1:25pm Nathan's Hot Dogs
2:00pm to 2:40 pm New Park Pizza
3:15pm to 3:50pm Roberta's
4:05pm to 4:45pm Best Pizza

This queue's you guys up nicely for the evening. Adam, you can go to Best pizza any day of the week. I can't....  ;)

Trip Two- Focused Pizza Hustle. No Nathan's, Go,Go,Go!
11:00am to 11:40am L&B Spumoni Gardens
12:00pm to 12:40pm Totonno's
1:20pm to 2:00pm Joe & Pat's
2:25pm to 3:05pm either Salvatore's of Soho (coal fired) or Lee's Tavern (bar pizza)
3:15pm to 3:35pm quick stop-and-pop for a slice at Nunzio's
4:15pm to 4:55pm New Park Pizza
5:25pm to 6:00pm Best Pizza or Roberta's

This leg may very well need to end at New Park Pizza (no Roberta's or Best) so you guys can set up the night time portion of your trip and drop me off near a subway line so I can make it back for the bus.

We may be able to cram another stop, like Denino's into the second trip if we only stay about 30 minutes at each place, but that is more conducive to a one-man or small group tour. A larger group is better off with a little more time to be able to talk and enjoy each other's company.

EDIT: Here is a Google Map I made with some of the targeted pizzerias for the daytime segment:

http://maps.google.com/maps/ms?msid=207663771850636367312.0004b9cbf7d487501e3d5&msa=0&ll=40.678555,-73.889236&spn=0.208295,0.307274

My 2 cents, for whatever its worth. --K
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on February 25, 2012, 12:33:29 PM
Where can we start doing the lemoncello shots?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 25, 2012, 12:46:36 PM
Where can we start doing the lemoncello shots?

anywhere u want

I'll bring some of mine
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on February 25, 2012, 01:14:55 PM
Im going to see if Craig can sneak some past tsa so I can start early. 
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 25, 2012, 01:21:11 PM
Kelly, great job on those itineraries, and, thanks for taking the time to put everything on a map.

Here are some thoughts:

I think, for the people in the group that haven't had NY area pizza, variety is key.  If we go to Staten Island (which I'm all for), but don't want to visit too many places and feel rushed, then my vote is to go with the more unique offerings, like the bar pizza and to avoid the coal place (Salvatore's) since we're already doing Totonno's.  Unless Salvatore's puts out a better coal pie than Totonno's- if that's the case, I say we skip Totonno's. Or if you feel strongly we should go to both- I trust your judgement.

I initially thought that Roberta's was a great idea for including something Neapolitan-ish during the day leg, but... then I read Craig's review here:

http://www.pizzamaking.com/forum/index.php/topic,17079.msg166271.html#msg166271

It sounds like, between the Roberta margherita and the Forcella margherita, the Forcella wins.  Forcella is also open during the day. Although I hear Don Antonio does a better Montanara, for those of the group that want to try fried pizza, Forcella might be a good introduction.  The bottom line is that, as far as I know, Friday Brooklyn Neapolitan daytime offerings are pretty slim- Forcella and Roberta's- that's it- and we have a contingent of our group that might need that Neapolitan fix. We're hitting Neapolitan places that night, but I'd like to squeeze one in during the day.

Craig, what do you think?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 25, 2012, 01:34:24 PM
I've been to Roberta's twice, so Forcella, which I have not been to yet, gets my vote. Nice that it is open during the day.

Maybe we go nostalgic and hit Lenny's Pizza ala Saturday Night Fever and double stack slices like Travolta.

Between Salvatore's and Totonno's, I'd personally do Totonno's if I could do one.  Lee's would offer good variety...good call Scott. --k
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 25, 2012, 02:00:21 PM
One slight potential hitch with Forcella- they open at 12 and they close between 4:30 and 5:30. We're not going to start at L&B, head up to Forcella, then go back to Staten Island, nor can we reasonably do all that we want to do in the South and get to Forcella by 3:30. If we get to Forcella at 5:30, when the doors open, is that going to give you enough time to eat something and make it for your bus?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 25, 2012, 03:42:46 PM
Re; Saturday, because of all the people coming in from various parts of the country, we've already got a decent sized group for Saturday day (6?). My vote is NJ on Saturday (Amano, P-Town and Vesta), but if the majority wants to take a different route, I'll go with that.  I was in Manhattan last Saturday on my way to Brooklyn, and, while Brooklyn wasn't congested/had easy parking, Manhattan was a bit of a mess. If everyone really wants to do Manhattan on Sat, maybe I'll think about taking the train in. It's my guesstimation, that, between P-town and Vesta, Chau, Bob, and Gene will get more out of NJ than Manhattan, but, I'm not sure about Craig. John's a Neapolitan fanatic and he loves Vesta, but I met a Neapolitan fan on the Ditmas crawl who wasn't impressed with it, so it's hard to predict. Amano, on the other hand, should be worth the trip for Craig.  I prefer Keste and Motorino to Amano, but, considering my NY style fetish, my Neapolitan opinions may not track that well. Craig, if you haven't been to Amano, you definitely should go (on Saturday, with us ;) ).
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on February 25, 2012, 11:15:25 PM
It sounds like, between the Roberta margherita and the Forcella margherita, the Forcella wins.  Forcella is also open during the day. Although I hear Don Antonio does a better Montanara, for those of the group that want to try fried pizza, Forcella might be a good introduction.  The bottom line is that, as far as I know, Friday Brooklyn Neapolitan daytime offerings are pretty slim- Forcella and Roberta's- that's it- and we have a contingent of our group that might need that Neapolitan fix. We're hitting Neapolitan places that night, but I'd like to squeeze one in during the day.

Craig, what do you think?

I was going to point out that M. Acunto ovens were not represented in the places you initially listed  :-D I liked Forcella more than Roberta's. I would not mind visiting Don Antonio. I still remember Forcella's Montanara, so would be fun to taste the other - that being said, I was not at all impressed with John's pic of their margherita.

In the end, I'm in this to hang out with all you guys. If we happen on some good or great pies, that's just a bonus for me.

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 26, 2012, 04:15:05 AM
Here's my vision  ;D

Eating Our Way Through Three Boroughs: Minimal Driving, Maximum Pizza

Everyone (But JohnW) meets at Port Authority at 10:00 AM
We head out to Brooklyn, pick up John, then head over the Verrazano Bridge into Staten Island

11:00 Joe & Pat's
12:00 Lee's Tavern
1:00 Nunzio's
1:30 Totonno's
2:30 Nathans
3:00 L&B
4:00 Lucali's (time permitting)
5:00 Barboncino
6:30 Franny's
8:00 Best
8:45 Artichoke (time permitting/quick slice)
9:15 Either Donatella or Co.
10:30 Don Antonio

As you can see, this is literally almost a perfect loop- no backtracking, no extraneous travel time. This excludes Paulie's favorite slice, New Park, but geographically, I feel it's too much of an outlier.  Kelly, I'm sorry, but your best quest has been betrayed by geography.  The good news is that Barboncino is right next to the 2/3 subway line, which will take you to the Port Authority in time for your bus. Speaking of the Port Authority, Don Antonio is within walking distance, so ending up there should work out well for Norma and Steve.

I don't see reservations at Barboncino at 5:00 being too much of a problem nor 10:30 at Don Antonio (we should touch base with Roberto, just to see if he might be around). Franny's at 6:30- that could get tricky.  Donatella or Co. at 9:15- possibly even trickier.

Adam, are you okay meeting us at Barboncino or would it help if we picked you up from somewhere?

Lastly, in order for us to do this trip by car, we've got to fit 10 people in 2 cars.  3 people in my back seat could get pretty cozy, and, although John might have a slightly larger back seat, it might get cozy there as well- not a lot of elbow room.  Most of the trips are less than 10 minutes, with the max trip being 20 minutes, so if it is cramped, it won't be cramped for long.

Here's both journeys on Google Maps:

Port Authority to Staten Island (http://maps.google.com/maps?saddr=Port+Authority,+Manhattan,+NY&daddr=1408+Cortelyou+Road,+brooklyn,+NY+11226+(San+Remo+Pizzeria+and+resturant)+to:Joe+%26+Pat%27s+Pizzeria+and+Restaurant,+Victory+Boulevard,+Staten+Island,+NY&hl=en&sll=40.603527,-74.047165&sspn=0.328953,0.386581&geocode=FXLdbQId1L2W-yFXNP4WrBh1rA%3BFcYgbAIdn2KX-yH4hL_v-igTYiln2cPRNlvCiTHhHhyz_aTQ8A%3BFaC0awIdevyU-yG8lx1QiPQ-yym5Dwa8gU7CiTGn0dBsuAm1ew&oq=joe+%26+pat&gl=us&dirflg=t&mra=ls&t=m&z=12)

Pure Pizza Insanity (http://maps.google.com/maps?saddr=Joe+%26+Pat%27s+Pizzeria+and+Restaurant,+Victory+Boulevard,+Staten+Island,+NY&daddr=Lee%27s+Tavern,+60+Hancock+Street,+Staten+Island,+NY+10305+to:Nunzio%27s+Pizzeria+%26+Restaurant,+Hylan+Boulevard,+Staten+Island,+NY+to:Totonno+Pizzeria+Napolitano,+Neptune+Avenue,+Brooklyn,+NY+to:Nathan%27s+Famous+Frankfurters,+Surf+Avenue,+New+York,+NY+to:Spumoni+Garden,+2725+86th+Street,+Brooklyn,+NY+11223+to:Lucali%27s,+Henry+Street,+Brooklyn,+NY+to:Barboncino+Pizza,+781+Franklin+Avenue,+Brooklyn,+NY+11238+to:295+Flatbush+Avenue,+Brooklyn,+NY+11217+(Franny%27s)+to:Best+Pizza,+33+Havemeyer+Street,+Brooklyn,+NY+11211+to:Artichoke+Basille%27s+Pizza+%26+Brewery,+East+14th+Street,+New+York,+NY+to:Co.,+230+9th+Avenue,+New+York,+NY+10001+(co.)+to:Don+Antonio,+309+west+50th+st.+NY,+NY&hl=en&sll=40.671264,-74.032745&sspn=0.324453,0.381088&geocode=FaC0awIdevyU-yG8lx1QiPQ-yym5Dwa8gU7CiTGn0dBsuAm1ew%3BFQZWawIdk2WV-yGCJM9lmayd5w%3BFZwrawIdu0mV-yE9F6exFbu6sg%3BFXwvawIdrRiX-yGSlGrNvvU50w%3BFdohawIdDyKX-yHAl8_M3PI2cg%3BFX9sawIdcCGX-yF6YaxgQRK4CQ%3BFVLBbAIdkteW-yG3agsf_zOa8g%3BFf-bbAIdh4CX-yGaCvaDIJS8tilJwzl9dVvCiTFHCWefMkEp8w%3BFe21bAIdfUCX-yF-bi7Ud749nilV2ffaqFvCiTE3Twd2YpxpXA%3BFXxFbQIdHI-X-yFHKvD47gUjEg%3BFV6EbQIdexiX-yHHhq1AhMz1VQ%3BFY3AbQIdBNeW-yEEbqXlByUq1w%3BFeD9bQIdJQqX-yF1rMS7XuBWjw&oq=Paulie+Gee&gl=us&mra=pr&t=m&z=11&lci=transit_comp)

Thoughts?  ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 26, 2012, 09:52:44 AM
Lucali does not open until 6pm, unless Mark changed his hours recently.  And I would recommend being at Lucali no later than 5:30pm on a Friday evening if you want a chance at tables during first seating (which you want given the party size).

My bus drops me off at 7th Ave & 28th Streets at 9:45am. That stop is literally on top of the 1 train, which I will take north to the Times Square stop at 7th & 41st and walk the block over to Port Authority. That should put me there right at 10:00 to 10:05. We'll have to coordinate where the exact pick up from the PO will be via private messaging.

Scott, this schedule seems as good as any.....maybe New Park could fill the hole where Lucali is?  Although I did my schedule centered around getting to Totonno's at opening, as it can get crowded on a Friday afternoon. There may likely be a wait time arriving there around 1:30pm with a party our size....although with 10 people that is possible anywhere we go. We'll likely have to take multiple tables at several joints and play musical chairs so everyone gets a chance to chat with each other.

I should probably leave after L&B. The N train is only 2 blocks away and I can walk to catch the subway there and it will take about an hour to get back to Times Square and then walk two blocks to catch the bus home, maybe getting a quick regular slice and a square from NY Pizza Suprema if I make good time as my normal bus trip home parting goodbye.

Good stuff. --K
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on February 26, 2012, 02:26:30 PM
Gene and I will probably catch up with everyone at Nunzio's or Totonno's.

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on February 26, 2012, 09:40:25 PM
Not to screw up a good plan I would have to meet around 12 noon ish wherever the crowd may be. chau how long are you here for ? The funnest part of the pizza tour we did last time was being in the great city of New York just being in there is very cool ! This excursion hits sateen island and brooklyn but minimal NYC as with Craig it's about being with everybody but I hope chau gets to experience NYC at it's finest .
Tha is for all the efforts !
John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on February 26, 2012, 09:51:20 PM
John, I'm flying in on Thursday around 5-6pm.  I will be having dinner with my wife and in-laws that evening, but am available all day Friday and Saturday.  I'll be flying out on Sunday around 11am.

Chau
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 26, 2012, 10:06:46 PM
Not to screw up a good plan I would have to meet around 12 noon ish wherever the crowd may be. chau how long are you here for ? The funnest part of the pizza tour we did last time was being in the great city of New York just being in there is very cool ! This excursion hits sateen island and brooklyn but minimal NYC as with Craig it's about being with everybody but I hope chau gets to experience NYC at it's finest .
Tha is for all the efforts !
John

Brooklyn is the best part of NYC!  :)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on February 26, 2012, 10:55:22 PM
I appreciate the effort that has been put forth to insure the tour  expo is filled with pizza without haste or waste.  Lemoncello shots for everyone! :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Tscarborough on February 26, 2012, 11:23:50 PM
I sense a fat-ache in the making.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on February 27, 2012, 07:27:50 AM
Hey! I resemble that remark! >:( :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on February 27, 2012, 07:35:45 AM
Wherever you are going on Saturday afternoon please count me in.  That's if there's room.   I'd join you on Friday during the day but it's a big shopping day for me.  I might be able to hit a place or two later in the afternoon.   Friday is our 2nd anniversary and I would love it if you all could find your way over befor we close at 11pm for some of my celebratory Limoncello.  Please keep me posted.

Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on February 27, 2012, 08:29:18 AM
This just keeps getting better and better!  He have to make room for you Paulie.  I'll ride in the trunk if need be, no joke.  ;D

Would also love to try one of your pies and limoncello!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on February 27, 2012, 10:44:11 AM
Just poppin' in here...what an extraordinary weekend this is shaping up to be! :)

I don't know if anyone else is in the same boat, but money is very tight at the moment for me so I will only be able to participate in some of the journey -- probably more of the places where they have slices. :( I am really curious about the Staten Island places too since I rarely get over there unless just driving through, coming back from Jersey into Brooklyn.

If my tax return comes in time (which it is very likely to do) I may be able to do more...

Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 27, 2012, 11:02:20 AM
Just poppin' in here...what an extraordinary weekend this is shaping up to be! :)

I don't know if anyone else is in the same boat, but money is very tight at the moment for me so I will only be able to participate in some of the journey -- probably more of the places where they have slices. :( I am really curious about the Staten Island places too since I rarely get over there unless just driving through, coming back from Jersey into Brooklyn.

If my tax return comes in time (which it is very likely to do) I may be able to do more...



I've got your tax return right here, pal.

You should not miss out because money is tight at the moment. I've certainly been there and others have helped me out, which I'm more than happy to do for you for the daytime portion at least.

Just show up and partake in all of it!  :)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on February 27, 2012, 11:21:23 AM
PB, Thanks very much for that sentiment! :) I am def on board for as much as I can. I wouldn't miss this...no way, no how!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 27, 2012, 01:39:46 PM
Paulie, that's fantastic that you'll be able to join us. Because Kelly is coming in Friday, we've been kind of focusing on that leg of the tour, but we've got a sizeable group on Saturday, including yourself, 6, maybe 7, and, now that you're joining us, I think that number is going to grow ;)

Since Saturday is still in flux, Paulie, let me ask you this: Where would you like to go?  ;D Would you like to head back to Brooklyn and hit your favorite slice in New Park and maybe a couple places that we don't go to on Friday?  Or would you like to hit a few places in Manhattan? How about Jersey? What would work best for you?

I'm not making any promises, but I do want to accommodate your preferences/availability as much as possible as we plan Saturday.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on February 27, 2012, 02:49:55 PM
Whatever works for everyone else works for me.  And if you stop by Friday night for a nightcap I promise there will be no bench flour in the Limoncello.  And Johnny Dubya I got you covered too.

Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 27, 2012, 02:57:03 PM
I promise there will be no bench flour in the Limoncello.

 :-D

Are you sure, Paulie? Maybe you stumbled on to something there.

Edit: Limoncelldough?   :)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 27, 2012, 05:19:33 PM
Alright, based upon the new info from Kelly and John, we need to rethink Friday a bit.

Unless we can work around JohnC's schedule, half of us will be in my car and half will be taking mass transit, so that nixes starting off in Staten Island.

I've been thinking about this quite a bit, and, while tasting lots of pizza from lots of places IS important, one of my favorite segments of all these tours has been the discussion we had at Sycamore. The beauty of Sycamore was the ample seating and quiet atmosphere (and the adult beverages didn't hurt ;) ). I've talked about this a little bit before, but I'd really like to find places that are conducive to discussion.  That's what appealed to me most about Staten Island.  Staten Island gives us a few legendary pizzerias, that, during that time of the day, shouldn't be too crowded or noisy. If the weather is half decent, we might be able to eat outside at L&B, so that could be discussion friendly. I'm also hoping that, as we push later into the night (in Manhattan or anywhere else we end up), things might quiet down- maybe.  Between  around 4 and 10, though... I don't know.

If anyone who's been to these places and could chime in with which one(s) they feel would be most discussion friendly on a Friday night, I'd appreciate it.  Even if it's out of the way, I still think it's worth considering.

On another note, I was looking over Franny's website and noticed this:

Quote
Franny's cannot accommodate parties larger than 6 and does not take reservations. We are a first come, first serve restaurant and parties are seated when completed.

This does not bode too terribly well.  Maybe we can try to play the VIP card and see if they'll bend the rules for us, but, that's probably a long shot.

And, of course we're going to Paulie's  ;D  When I drew up the previous plan, the logistics only worked out to hit two Brooklyn sit down places, and, based on feedback, Franny's and Barboncino had the two top spots, but I've always had Paulies in the back of my mind as a third option. I would still really like to head into Manhattan later in the night, so that means that we either go to Paulies after Franny's (8:30 or 9:00) or, if Franny's tells us to go suck an egg, then we go to Paulie's at 7:00 (if he can take us).

Paulie, I know these times all pretty much suck for you, with the later slot being especially difficult, but Barboncino opens at 5:00, so it only makes sense that we go there first, and I'd catch hell if I didn't at least try to score everyone a taste of Franny's clam pie (double entendre not intended ;) ), so that leaves us with a pretty small window.

What do you say, Paulie? Ten people at 7:00 or 9:00 on a Friday night? And, no, I'm not smoking crack  ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 27, 2012, 05:42:46 PM
Re; Lucali's... cross it off the list. Historic venues and gorgeous waitresses are always a draw   ;), but between the minimum 1/2 hour wait, the dry, crackery (I've heard 'tasteless' thrown around as well) crust, and eating into our precious evening itinerary, I just can't see it happening.

Also, thanks everyone for your patience in what is shaping up to be a very long thread- 6 pages and we still don't have an itinerary.  There's a lot more puzzle pieces to put together this time.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on February 27, 2012, 06:37:32 PM
We don't take reservations for any time but 6pm and we already have a party of 20 taking our two big tables.  Although you guys are certainly VIPs, so is everyone else who walks thru our doors.  I can't leave the impression that I am treating anyone preferentially.  I hope you understand. I really want you all to come in and celebrate our two year anniversary with me even if it's just for drinks.  If you guys don't mind coming in at 10pm I can make it work although you may have a few minutes wait.  I know it's late, but it will be a better experience than coming earlier.  You can stay as long as you want as long as you get your pie orders in before 11pm.  I might even turn the music down a bit at that point. Waddaya say?

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 27, 2012, 06:59:41 PM
A party of 20?  :o

Paulie, I understand completely. That is very kind of you to offer to allow us to stick around past closing.

If we do Paulie's that means no Manhattan. As far as Manhattan goes, I don't really have a horse in that race.  I'd like to eventually get to Co. and the Pistacchio e Salsiccia at Don Antonio has my mouth watering, but I think other members have a greater investment in a later evening trip to Manhattan than I do. Let's let some of those folks chime in.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 27, 2012, 07:20:47 PM
You know what, I'm trying to be diplomatic here and allow as much feedback as possible, but Paulie's being so incredibly gracious, do we really have a choice?

Paulie's at 10 it is ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Vesta Wood-Fired on February 27, 2012, 08:41:20 PM
  I'm in for the tour.  I will be on pizzaiolo duty Fri and Sat night, but anytime up until then I'd love to attend.  Also, if anyone needs a ride from Jersey let me know.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on February 27, 2012, 09:29:58 PM
Awesome Frank!! Glad to have you of course.  I am trying to go with the flow, however I am going to pizza expo in Vegas on  Sunday and having a possible platform tennis tournament on saturday most of the day, so a bit confused. I have some things to take care of. I am working hard to clear the schedule for friday to make it earlier.  I  don't mind driving and think iwill be ok Scott to meet at 11:00 am somewhere? Friday but not sure I can do the 12 hour tour. 
The weather started getting rough , the tiny pizza was lost,
if not for the courage of our leader scott,
the tour would be lost,
the tour would be lost  :-D

I will be in to Vesta  before the tour to discuss our options, gonna be a bunch of pizza freaks for sure!
We still have some time Scott don't over think it ! Will be a blast nor matter what!
John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on February 27, 2012, 09:36:30 PM
Oh remember what mama used to say
You can make some of the people happy some of the  time
But  You can't make all of the people happy all the time
Something like that?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: akuban on February 28, 2012, 12:20:11 PM
OK ... Last I saw this was itinerary here: http://www.pizzamaking.com/forum/index.php/topic,17885.msg173871.html#msg173871

And then I saw the followup comments on that regarding Franny's, etc., and the possibility of there being no Manhattan component. I'm fine with whatever.

Based on that schedule, I can meet up on Friday evening (March 9) at whatever ends up being the 6:30pm pizzeria. Or I could just join at 8pm at Best Pizza.

I think I might have said before, I'm not particular about where we go (or how many pizzerias I can eat at in one day), since I have easy access to these whenever. I'm more concerned with meeting all y'all.

Still working out whether I can do Saturday for Vesta. The old lady and I have "Baby Slice" in the oven, and we're using weekends to slowly get the homestead ready. I usually have to devote at least one day at home to tidying up/remodeling.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: gabaghool on February 28, 2012, 07:51:25 PM
Hi.....I posted this exact post in another thread where Chau and Scott invited me to this NYC weekend.  I would love to accept as long as I am not stepping on anyone's toes.  Thank you so much

Guys

If the invitation is still on, I can make that March weekend.......any day or both........thank  you once again......I guess you guys will get in touch with further info??


Scott.....this seems like a lot of people are gonna be there....if I have to take a rain check, Im cool with that........its just nice to be invited.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 28, 2012, 10:57:33 PM
Frank and Nick, it's really great to have you.

Beyond acquiring some exciting new additions, we've had some encouraging developments on the scheduling side.

Here's the current list of attendees:

Chau
Myself
JohnC
Craig
JohnW
Adam
Gene
Kelly
Steve
Norma
Paulie
Bob
Frank
Nick

This is 14! :o, but bear in mind, it's not 14 at the same places, at the same time. I think, right now, the most we'll have in one place is 11.

And here's the working schedule for Friday:

11:00 Joe & Pat's
12:00 Lee's Tavern
1:00 Nunzio's
1:30 Totonno's
2:30 Nathans
3:00 L&B
4:00 New Park (time permitting)
5:00 Barboncino
6:30 Forcella
8:00 Best
8:30 ??????
10:00 Paulie Gees

I tested Ron's (Barboncino) temperature about 5:00 and he was fine with it and excited about the prospect of having us. Adam spoke to Giulio at Forcella about 6:30, and Giulio gave that that the greenlight (THANK YOU Adam!). We have, right now, about an hour and a half of thumb twiddling in Brooklyn- if we can pick up another sit down, great, otherwise, we can look for a slice place (or two) to fill that void.

We're still working out the logistics of Staten Island in the AM (more people than cars, at the moment), but I'm not sweating that right now. The nice thing about our daytime leg is that, while we may need reservations for the Staten Island places, because of the time of the day, we might be able to get away with making them at the end of this week, so we've got time to see how the transportation pans out and as to whether or not we start in Staten Island (with cars) or in Brooklyn (using a combination of cars and mass transit).

This is still preliminary, but here's a proposal for Saturday:

11:30 Amano (when the doors open)
1:00 Pizzatown
2:00 Vesta
4:30 Mr. Bruno's

We're running low on cars here as well. The options for getting out of Manhattan and back in are quite accommodating. For those that want to join us at Amano, the train station is within eyesight of the restaurant.  There's also a bus that goes in and out of the Port Authority to Vesta and I'm willing to pick up anyone that takes the path into Harrison. Like I said, lots of options.  Whoever wants to come and for whatever component, I'll make sure you get where you're going, and, for those that need to get back in the city at a particular hour, I'll make sure you're on the right bus or train to achieve that end as well. In other words, if you want to join us, but aren't sure about the travel logistics, don't worry about it.

Here's everyone that's confirmed

Myself
Gene
Chau
Craig
Bob

And here's the maybes

John Conklin
Frank
Paulie
Adam
Nick

Nick/Frank, I'm putting you in the maybe column because I'm not sure if you want to do both days. Nick, with your NH/NY style-in-a-WFO aspirations, I would say Vesta should be the top of your list, with Best at #2.  If you want to see the most members, though, then I'd pick Friday over Saturday.  If you can do both days, we'd love to have you.  This, obviously, goes for everyone- if you can swing Friday and Saturday, the more the merrier.  Friday's going to have some great people and some great pizza, but Saturday will have great people and better great pizza as well ;).

Based upon 12ish hours of touring on Friday, I didn't want to overdo it on Saturday, but if there's anywhere else in Northern NJ that people want to go to later in the day/into the night, I'm game. Star Tavern isn't super far and might be worth the trip. I've been trying to get to Reservoir Tavern, but that's a bit of a trek. Also, Mr. Bruno's is pretty much an L&B clone, so doing both in two days might not be essential, but it is close to Vesta and I wanted to flesh out the trip a bit. I'm perfecting fine with just Amano, Pizza Town and Vesta.

Lastly, once we get a little more finalized, I'll edit the first post to reflect the most up to date itinerary/guest list so that people don't have to go digging for it.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on February 29, 2012, 12:00:38 AM
Scott ,
Just want to be the first to say THANK YOU  and what a great job your doing with the various people, pizza  styles , schedules and well just. A lot of everything. This is going to be a fabulous weekend for all involved .I am so happy I live here in the action! I am planning madly to make both days, and calculate that I will consume  approximately 75- 100 + various slices from march 9th - 13 th  :P holy #*<•%!!
it all worth it, and I can't wait! this is what I live (and exercise) for !
See you all soon T- 10 days
John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on February 29, 2012, 09:20:37 AM
The 8:30 slot after Best could be a watering hole/intermezzo.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 29, 2012, 11:56:24 AM
Okay, I've thought about this a bit more, and as I keep looking at this schedule, I can't help but feel that we're biting off a bit more than we can chew.  If we meet in Manhattan at 10, that's 13 hours.  I've been trying to get to the Staten Island places for years, and I know everyone else is interested as well, but it seems like the consensus is more along the lines of 'wouldn't it be nice to hit the Island,' rather than 'we can't miss the Island.'  With these two aspects in mind, I'm proposing two changes. 1. Nix the Island. 2. Meet, in Manhattan, at 11:00.  If we're going to get tables, we really should get to Totonno's when they open at 12:00, so that should be our first stop in Brooklyn.  We might be able to grab a slice from Artichokes on the way out to Brooklyn (or perhaps meet there).


11:00 Artichoke
12:00 Totonno's
1:00 Nathans
1:30 L&B
3:00 New Park
4:00 ?
5:00 Barboncino
6:30 Forcella
8:00 Best
8:30 ?
10:00 Paulie Gees

Artichoke would have to be a pretty quick slice to ensure we get to Coney Island in time.  Google has it as 28 minutes, but, with traffic, it could easily double.

This does give us another gap.  We could:

1. Do a slice place at 4:00
2. Stretch out L&B a bit, as well as New Park and push New Park closer to Barboncino
3. Tighten everything up a bit and do a sit down at 3:30 (such as Robertas as Kelly has suggested previously).

Kelly wants to do New Park, so I think pushing it to 4ish might put his bus in jeopardy.

Map (http://maps.google.com/maps?saddr=Artichoke+Basille%27s+Pizza+%26+Brewery,+328+East+14th+Street,+New+York,+NY+10003&daddr=Totonno+Pizzeria+Napolitano,+Neptune+Avenue,+Brooklyn,+NY+to:Nathan%27s+Famous+Frankfurters,+Surf+Avenue,+New+York,+NY+to:Spumoni+Garden,+2725+86th+Street,+Brooklyn,+NY+11223+to:New+Park+Pizzeria,+15671+Cross+Bay+Boulevard,+Jamaica,+NY+11414+to:Barboncino+Pizza,+781+Franklin+Avenue,+Brooklyn,+NY+11238+to:Forcella,+485+Lorimer+Street,+New+York,+NY+11211+to:Best+Pizza,+33+Havemeyer+Street,+Brooklyn,+NY+11211+to:paulie+gee%27s,+60+greenpoint+avenue,+brooklyn,+ny+11222&hl=en&ll=40.65616,-73.973007&spn=0.328694,0.386581&sll=40.7323,-73.988779&sspn=0.01026,0.012081&geocode=FV6EbQIdexiX-yHHhq1AhMz1VSk5qvcXnlnCiTGi9QMzwcUljw%3BFXwvawIdrRiX-yGSlGrNvvU50ykNv2E6tUXCiTExFfCRMuVuMw%3BFdohawIdDyKX-yHAl8_M3PI2cilBBoM_NUTCiTFrzsWyHLrE-w%3BFRZtawIdYyKX-yHtjdjcFHw-1ylXzrsYVUTCiTFnNPKPNiAvnw%3BFbJ2bAIdfkiZ-yGF-Vz2z_MdJSljnAqifWfCiTF0z2kCv5cTFg%3BFf-bbAIdh4CX-yGaCvaDIJS8tilJwzl9dVvCiTFHCWefMkEp8w%3BFWM1bQIdaqCX-yHw5r27DLYWQyn3FgMTWFnCiTFe-dm2vqmX7Q%3BFXxFbQIdG4-X-yFHKvD47gUjEinNaGlNWVnCiTGTipNWRUyRVQ%3BFcJ7bQIdZXuX-yG2mbZLrqW2wSm5zwAzQFnCiTEQujhzlnxwKQ&oq=Port+Authority&gl=us&mra=pr&t=m&z=11&lci=transit_comp)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 29, 2012, 11:57:31 AM
The 8:30 slot after Best could be a watering hole/intermezzo.

I like that idea, but aren't most water holes going to be wall to wall people at that hour?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on February 29, 2012, 12:38:57 PM
Scott, There are so many over there. I wasn't thinking of any place specific. Adam is over there a fair amount. Maybe he knows a bar (old man not hipster) that might be a little less trafficked. Maybe not. Just a thought.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: akuban on February 29, 2012, 12:46:57 PM
Scott, There are so many over there. I wasn't thinking of any place specific. Adam is over there a fair amount. Maybe he knows a bar (old man not hipster) that might be a little less trafficked. Maybe not. Just a thought.

In Williamsburg, that's a tall order. The only would-have-been old man bar there that I can think of is overrun with hipsters.

There are, however, three large places in proximity to Best and Paulie Gee. We could either walk (10 minute) or drive to the area ...

The Gutter: Bowling alley and bar. Probably won't get any bowling in at 8:30pm on a Friday. But it's big and we might be able to grab a large table there. Good beer selection. Usually features regional craft beers, etc. http://thegutterbrooklyn.com/

Berry Park: Beer garden. Haven't been. Usually there's tables on the roof, but I don't know if those are open for the season. http://www.berryparkbk.com/

Spritzenhaus 33: It's a huge (for NYC standards) beer hall. Whenever I pass it (on Wednesday nights, granted), it's pretty dead. http://www.spritzenhaus33.com/

One thing to consider, people in NYC often eat around 8pm, so we might not pick up the REALLY crowded conditions at these places. Then again, it's a Friday.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on February 29, 2012, 01:13:38 PM
Scott,

Do you have any idea if some of us are in cars and some of us are using mass transit if we will all be able to stay together?  I donít mind taking the subway, but know sometimes when I went to Coney Island from Manhattan it can take fairly long to get there by subway.  I can get to places by subway, but get confused sometimes on the subway system.

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on February 29, 2012, 01:27:14 PM
Norma, I am perfectly happy to ride the subway with anyone who may need to and/or could use a little help gettting around via the train, so don't worry about that. As long as the train takes it often takes just as long or longer to travel by car depending on the time of day, so I wouldn't look at the subway as slow necessarily. There are express trains can speed things up considerably.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on February 29, 2012, 01:59:54 PM
I hate to upset the apple cart,as it were, but the only thing about Paulie Gees at 10 is whether Norma and I can make it to the Port Auth. to make the last bus at 12.15. If Norma and I have to skip PGs, so be it. :'(
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on February 29, 2012, 03:05:17 PM
Norma, I am perfectly happy to ride the subway with anyone who may need to and/or could use a little help gettting around via the train, so don't worry about that. As long as the train takes it often takes just as long or longer to travel by car depending on the time of day, so I wouldn't look at the subway as slow necessarily. There are express trains can speed things up considerably.

John,

Thanks so much for saying you are willing to take the subway with Steve and me to help us with the subways.  ;D I have gotten lost a few times on the subways, but it wasnít bad.  I always get mixed up with those express trains.   :-D

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 29, 2012, 04:19:52 PM
I hate to upset the apple cart,as it were, but the only thing about Paulie Gees at 10 is whether Norma and I can make it to the Port Auth. to make the last bus at 12.15. If Norma and I have to skip PGs, so be it. :'(

You're not upsetting the apple cart.

Paulie's being very gracious about letting us stay past closing, but I don't see us staying there that long (Paulie, you got any sofas we can sleep on? ;) ).  John Conklin mentioned something about not being able to stay out that late, so maybe he'll be heading back into the city before the rest of us. If not, I can bow out a bit early and drive you in or drive you to the train that goes straight to Times Square (a block away from the Port Authority).

Btw, is the last bus 12:15 or is it 12:30, with the need to get there at 12:00 to ensure a seat?  If the bus is 12:15 and you need to get there at 11:45, then we can still do that, it's just a little less time at Paulies.

I'm thinking, no matter what, you'll have a minimum of an hour at Paulie's.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on February 29, 2012, 04:33:51 PM
Thanks Scott, I appreciate your willingness to accommodate our schedule. I haven't seen the bus schedule yet but the last time it was 12:15 departure. I'd love an hour at Paulies. I've been dreaming of Cherry Jones ever since last time!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on February 29, 2012, 04:57:56 PM
Steve and Scott,

This is Bieberís bus schedule for weekdays which includes Fridays.  We would leave Reading to go to NY at 7:00 am and leave Port Authority at 12:15 am.  http://www.biebertourways.com/schedules/11172011/NYC%20rev2.pdf  The last time we left NY the bus sure wasnít full, but you never know.  It would be better to be at Port Authority at least an half hour before time.

Thanks Scott for your willingness to accommodate our schedule too!  :)

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 29, 2012, 07:03:52 PM
It would be a good idea to have, say by Monday at the latest, a firm commitment of exactly who is driving and:

1. What time will they be joining the tour.
2. How many people can their car hold.
3. What time will they have to leave the tour.

Without a sound idea and commitment on the exact driving situation, we really cannot finalize a battle strategy for the day.

Looks like the 10 day forecast is calling for low 50's and potential rain. But I put as much faith in a 10 day forecast as I do in the Orioles making the playoffs this year.

I know Scott is doing a lot of work behind the scenes on this. Thanks buddy. --K  :)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzaboyfan on February 29, 2012, 08:00:40 PM
My 2cents...and it might be worth less than that, but my daughter has an apartment on McDougal street , a block from Artichoke.
 While the name is alluring, and I love my artichokes, , the pizza is god awful, way, way, way overly salted and not worth the room it will occupy in your gut.

Skip it and save belly room  for rest of your ambitious and delicious sounding  day...
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on February 29, 2012, 08:17:37 PM
Great point Kelly I will be abke to commit by Monday at the latest ! thoughts are Monday around 12-1 pm til ? and yes car. ( company vehicle fits 3 + me )
holy crap we have 8 pages of who what where imagine when we start taking pictures !
John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on February 29, 2012, 08:19:55 PM
John, that is very kind of you to offer to be one of the drivers.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Vesta Wood-Fired on February 29, 2012, 08:45:36 PM
  I can take another 4 in, and don't mind driving around, I just have to split early to make it back here for the dinner shift.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 29, 2012, 09:04:56 PM
  I can take another 4 in, and don't mind driving around, I just have to split early to make it back here for the dinner shift.

Frank, that couldn't work out any better.  We've got 12 during the day and need your help, but at night, we drop to 9 (maybe 10) and should be fine.

Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 29, 2012, 09:07:33 PM
( company vehicle fits 3 + me )

3 + you or 4 + you? Can we shoehorn another warm body in the back seat?  ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on February 29, 2012, 09:26:28 PM
My 2cents...and it might be worth less than that, but my daughter has an apartment on McDougal street , a block from Artichoke.
 While the name is alluring, and I love my artichokes, , the pizza is god awful, way, way, way overly salted and not worth the room it will occupy in your gut.

Skip it and save belly room  for rest of your ambitious and delicious sounding  day...


I agree the artichoke pizza (not the pizza from Artichoke, the pizza from Artichoke with artichokes on it) is not very good. On a good day on 14th Street at least, the margherita slice can be good, albeit a little salty. The square however is, IMO, one of the best I have yet to try from a commercial pizza joint.

Have not made it to the McDougal Street location. Thanks for the tip! --K
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 29, 2012, 09:48:34 PM
There are, however, three large places in proximity to Best and Paulie Gee.

Thanks, Adam.

The bowling alley sounded really tempting, but then I looked at their event page and noticed they have bands playing at 9:00 on Friday.

A lot of the reviews for Spritzenhaus 33 talk about how loud it is.

Beer Park, from the reviews, tends to be quieter on the weekdays, but can get boisterous on the weekends. I think, but am not sure, the rooftop is open all year round, weather permitting, but I'm hearing stories that the rooftop fills up quickly. I'm going to give them a call and do a little more reconnaissance.

Paulies is not that far from Queens. Any notable slice places in Long Island City or Astoria?

Just for the heck of it, I'm going to throw a few hail mary's and contact Franny's and Roberta's.  They'll probably laugh at me, but, you never know.

And, just as a last resort, are there are any half decent public parks in this area?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on February 29, 2012, 10:05:29 PM
squeeze em in yeah sure! yes bob Its a beautiful chevy equinox quite possible the smallest suv my company could give but I am not complainng my other car is a Mecnosud ! I will empty back out rather than sardine someone can lounge in the rear compartment  :D
john
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on February 29, 2012, 11:09:20 PM
Sounds, great, John.  Maybe we'll draw straws for the rear compartment  ;D

I did a little research on parks.  As a very last resort, and weather permitting- Brooklyn Bridge park looks gorgeous, has tremendous views, is busy/bright enough to be very safe, but not so crowded that we can't comfortably chat. Google has it as 9 minutes from Paulies.

No adult beverages, but, like I said, this is where we end up (weather permitting) if we strike out everywhere else.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 01, 2012, 03:01:33 AM
East River State Park is even closer to Paulie's....also with a great view of Manhattan if BB park does not pan out for some reason.

A shame the Brooklyn Brewery doesn't open up until six.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 01, 2012, 06:38:15 AM
Here's a suggestion for the Friday night 8:30pm time slot; come to this great little beer joint which Kelly will vouch for:

http://brouwerijlane.com/

It's a few doors down from me.  Someone can put your name on my list, and You might be able to get seated earlier than 10pm.  For those of you who would like something other than beer, you could go across the street to The Pencil Factory, which is a great little spot.  I will even come and get you when your table is ready so you that you'll be there when your name is called. 

As far as Friday goes, there is no way I'm missing the Tototono's to New Park leg of the tour.  I will be there come hell or high water. I just won't have room for everyone since my car will be full of provisions.  Count in on Saturday as well, except for perhaps the last stop.  Gotta get to PG's.

I can hardly wait. 

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 01, 2012, 08:00:34 AM
Brouwerij Lane is a great spot for a brew or two.

And I see Bigfoot has been spotted at the Lane recently.  :)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 01, 2012, 08:27:24 AM
Is Brouwerij Lane big enough? Wonder if the beer garden is open...

If we are headed to Paulie's anyway and won't be going anywhere in DUMBO/The Heights (like Fascati), it makes a lot more sense to just go to East River State Park if we are gonna go to a park. Brooklyn Bridge Park is a lot more compelling in warmer, greener weather. Right now it offers little beyond the view.

Quote
Jeff Orlick
‏@JeffreyTastes

app comment: Fascati's is w/out a doubt amazing! Been going here for about 20 years now, and was just there last month. Better than ever!..

https://twitter.com/#!/JeffreyTastes/status/174562967768154112 (https://twitter.com/#!/JeffreyTastes/status/174562967768154112)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 01, 2012, 10:26:47 AM
Oh sh*t, Mrs. Gee just reminded me that we have a wedding reception at PG's on Saturday afternoon, so sadly I will not be able join in on Saturday afternoon.  I'm all in on Friday though.

Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on March 01, 2012, 10:28:57 AM
Brouwerij Lane is a great spot for a brew or two.

And I see Bigfoot has been spotted at the Lane recently.  :)

Oooh, Barleywine!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: akuban on March 01, 2012, 11:01:00 AM
To answer Pizzablogger's questions...

I'll be in the tour for Friday night only.

1. JOINING TOUR: at 6:30pm at Forcella
2. I have no car :(
3. Will go through to PGs.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 01, 2012, 11:26:56 AM
To answer Pizzablogger's questions...

I have no car :(

One of the beauties of living in the world's greatest city.  :)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 01, 2012, 12:38:45 PM
John, Kelly, East River State Park was one of the first places I looked at.  According to this page here

http://nysparks.com/parks/155/hours-of-operation.aspx

it closes at dusk. Unless, of course, park closings are more recommendations than hard and fast rules. If that's the case, we'll go there.

I chose Brooklyn Bridge Park because it's open until 1:00 am. Prospect and Mccarren are open late as well, but some quick googling revealed them to be a bit potentially dodgy at night.

Like I said, absolute worst case scenario we end up at the Bridge.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 01, 2012, 12:41:10 PM
Paulie, it'll be great to have you from Totonno's to New Park.  Sorry to hear about Saturday.

Thanks for the suggestions.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 01, 2012, 01:38:55 PM
Still waiting on feedback about the 4:00 slot:

11:00 Artichoke
12:00 Totonno's
1:00 Nathans
1:30 L&B
3:00 New Park
4:00 ?

Do we expand, contract (and add a sit-down) or add another slice?

Here's an expanded scenario

11:00 Artichoke
12:00 Totonno's
1:30 Nathans
2:00 L&B
3:30 New Park
5:00 Barboncino

That's really laid back (but very safe, in case traffic get's crazy)

and here's the contraction

11:00 Artichoke
12:00 Totonno's
12:45 Nathans
1:15 L&B
2:15 New Park
3:30 Roberta's (if we can get a reservation)

Basically, New Park is about 20 minutes from L&B and about 20 minutes from Roberta's, and Totonno's, Nathan's and L&B are all quite close, so this translates into 40 min. at Tottono's and L&B, New Park and 25 min. at Nathans.

The clock is beginning to tick a bit louder, so whatever feelings you might have, please chime in quickly.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: akuban on March 01, 2012, 01:43:59 PM
A heads-up: If you're using GMaps driving-time estimates, be sure to factor in an additional 10 to 15 minutes for parking/getting lost/making wrong turns alone. That's not to mention traffic. Eg., the drive from my house to IKEA is supposed to take 25 minutes. It always takes me 40 minutes, even with light traffic.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 01, 2012, 07:06:28 PM
Also, GMaps directions are not fully accurate when using transit -- MTA service changes are not included. This will likely have little to no effect on Friday but may effect those that are taking the trains on Saturday. Many train lines are effected.

The MTA Trip planner does take into account these changes:
http://tripplanner.mta.info/MyTrip/ui_web/customplanner/tripplanner.aspx

For line specific service changes you can check here:
http://travel.mtanyct.info/serviceadvisory/default.aspx
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 01, 2012, 08:07:45 PM
Smartphone users should download the NYCMate and HopStop apps for subway time estimates, line service updates, train times and street maps.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 03, 2012, 08:07:08 PM
A day foretold a while ago.

The city may never be the same......

http://www.pizzamaking.com/forum/index.php/topic,14201.msg143174.html#msg143174

http://www.pizzamaking.com/forum/index.php/topic,14201.msg142370.html#msg142370

Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 03, 2012, 08:24:50 PM
A day foretold a while ago.

The city may never be the same......

http://www.pizzamaking.com/forum/index.php/topic,14201.msg143174.html#msg143174

http://www.pizzamaking.com/forum/index.php/topic,14201.msg142370.html#msg142370



We're gettin' the whole gang together!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on March 03, 2012, 10:38:22 PM
http://www.pizzamaking.com/forum/index.php/topic,14201.msg142370.html#msg142370

That piece should remain In vivo.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 05, 2012, 02:01:11 PM
I know it's been a while since an update. I'm still waiting for a couple places to get back to me- mainly Roberta's and Barboncino.  It looks like everything is pretty much falling into place.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 05, 2012, 02:31:14 PM
Ron @ Barboncino got back to me (with good news).

I'm still waiting for Roberta's but, in the mean time, here's the itinerary

11:00 Artichoke
12:00 Totonno's
1:00 Nathans
1:30 L&B
3:00 New Park
4:00 Roberta's
5:30 Barboncino
7:00 Forcella
8:30 Best
9:00 Brouwerij Lane or Pencil Factory (Or Brooklyn Bridge)
10:00 Paulie Gees

If Roberta's never writes back (Btw, does anyone have a good contact email for Roberta's, I used their [email protected] address and it's been five days without a response), I don't feel too bad about a walk-in at 4:00.

By shifting Barboncino, Forcella and Best forward, we're not only able to squeeze in Roberta's, but it shrink's our hour and a half to kill pre-Paulies to just an hour.

It looks like we're in good shape on the drivers.  I'm still working on the logistics but will be letting everyone know about driving shortly.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzaboyfan on March 05, 2012, 02:47:26 PM
Is this like a wine tasting where you sniff, swirl, savor and spit ?
If not, you guys are my idols !

Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 05, 2012, 02:54:27 PM
Scott,

I just spoke with Roberta's host. For groups of 9+, the group dining form needs to be filled out so they can plan (in the kitchen and also so they can (maybe) be able to seat us all together):

http://robertas.wufoo.com/forms/m7x3w7/

Within 48 hours of form submittal, "we" should hear back from them.

In related news, I may be only able to "afford" to participate "to" L&B. Trying to shake this out as quickly as possible, but at the moment I can't commit to more. :(
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 05, 2012, 04:18:04 PM
Thanks, John! Although the group dining really doesn't apply to us (there's no way we're spending $22 per person, their minimum group dining package),  I was able to put in a 'fake' reservation (with an old date) and get a contact email from it.  We'll see how they feel about a non group dining reservation for 12.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 05, 2012, 04:35:19 PM
Nice Scott. I hope they are cool and appreciate the headsup. The host basically said we would never hear back from the email you mentioned and that the form was the way to go. I didn't look into it beyond that and no mention was made by the host about cost.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on March 05, 2012, 11:49:34 PM
The clock is beginning to tick a bit louder, so whatever feelings you might have, please chime in quickly.

My internal pizza clock is ticking louder as well.  I can't wait for y'all to meet me.   :-D

Even if hip replacment surgury is necessary; from all the walking with luggage,  Chau is a first responder. :chef:
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 06, 2012, 06:21:52 AM
You will make it! Chau has the ability to help you not feel anything, but I think you want to remember the pizza !
J
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 06, 2012, 09:31:12 AM
I peeled the rinds off the lemons and steeped them in the grain alcohol on Thursday night.....they were among the most anemic looking lemons I have seen.

Will only be a 7 day steep. Not optimal, but the liquid is a nice yellow color, a good amount of the yellow color from the lemons has been leeched out and the smell is on track.

I'll bottle it up Thursday night and take a quick sample to see how it is.  :)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 06, 2012, 07:57:01 PM
I'm still going back and forth with Roberta's.

At this point, with the amount of people we have coming, I think now's a good time to make our itinerary official/final.

For Friday, this is it. Speak now or forever hold your piece- of pizza  ;D

11:00 Artichoke
12:00 Totonno's
1:00 Nathans
1:30 L&B
3:00 New Park
4:00 Roberta's
5:30 Barboncino
7:00 Forcella
8:30 Best
9:00 Brouwerij Lane or Pencil Factory (Or Brooklyn Bridge)
10:00 Paulie Gees

Here's the list for Friday:

Chau
Scott
JohnW
JohnC (meeting us at 12:30 in Coney Island)
Craig (meeting us at 1:00?)
Gene (meeting us 1:00?)
Kelly (leaving after New Park?)
Steve
Norma
Bob (leaving after Roberta's)
Frank (leaving after Roberta's)
Nick
Paulie (Totonno's to New Park, handling own transportation)
Adam (6-7 on)

Craig and Gene, you had talked earlier about meeting us at 1:00 or 1:30.  Is that still the case? Perhaps you guys can meet up with JohnC and drive out to Totonno's with him.

Kelly, any chance you can join us for Roberta's?

Btw, does anyone have an email contact for Frank Pinello?  It's not a huge deal, and I don't expect him to be able to do anything special for us, but I think giving him a heads up would be nice.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 06, 2012, 08:10:08 PM
This is the final itinerary for Saturday

11:30 Amano (when the doors open)
1:00 Pizzatown
2:00 Vesta
4:30 Mr. Bruno's

And here's the guest list

Chau
Scott
Craig (leaving after Vesta)
Gene
Bob (just Vesta)
Frank
Nick

We definitely have the cars, so if anyone else wants in, we'd love to have you.

Craig, Gene and Chau, the train station is within eyesight of Amano, but I think it will be easier for you if I drive into the city and pick you up Saturday morning.

Craig, there's a bus that goes very close to Vesta that will get you back into Manhattan in time for your evening plans.  It runs about every 20 minutes. I can split off from the group at 3:00, make sure you're on it, and then rejoin everyone at Vesta.

Gene and Chau, you can take the bus line that Craig might take (with a later bus) or it might be easier for you if I just drive you back in.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 06, 2012, 08:45:33 PM
Scott I get lost easily, so I'll stick with you if that's ok.  8)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 06, 2012, 10:18:30 PM
Scott trying to Make Artichoke which one? address ? worst case  arrive totonnos ready to eat :) can take 3 or 4 from then on may have to scrap Pauilie G its just too late with the Paddle tennis tournament Saturday I have to be able to move !!  :-D
May catch you later sat also if I get knocked out of tourney but hoping not ! if not 2-3pm  arrival somewhere ?
Thanks
John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 07, 2012, 12:06:28 AM
John, here's the Artichoke location we're meeting at:

328 East 14th Street, New York (http://maps.google.com/maps?oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&q=artichoke+basilles+14th&fb=1&gl=us&hq=artichoke+basilles+14th&cid=0,0,6194081730910848711&ei=J-tWT4rVMIKyrAf6rKX-Cw&sa=X&oi=local_result&ct=image&ved=0CBwQ_BI)

The driving from Artichoke to Totonno's is, as of this moment, covered, but if you can meet us there, great.  Are you really skipping Paulie Gee's?  I know tennis is important, but I'm really not sure it's that important  ;D

If you do get knocked out of the tournament, (which hopefully doesn't happen) then you can meet us at Vesta.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: gabaghool on March 07, 2012, 03:25:20 PM
If you need a room, check out the Club Quarters Wall St. - $119/night

http://www.clubquarters.com/loc_nyWallstreet.php



TxCraig1
Im interested in clubquarters.....are you talking about the wallstreet location??
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 07, 2012, 03:31:33 PM
Yes - give them a call.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 07, 2012, 03:59:49 PM
I spent some time with Google Street View looking at Artichoke.

http://maps.google.com/maps?q=artichoke+basilles+14th&ll=40.730771,-73.981955&spn=0.01026,0.012081&oe=utf-8&client=firefox-a&fb=1&gl=us&hq=artichoke+basilles+14th&cid=0,0,6194081730910848711&t=m&z=16&layer=c&cbll=40.731871,-73.983847&panoid=S45e3GfX3xeQE-zYdpAwcQ&cbp=12,196.48,,0,4.32

I knew parking was going to be sketchy, but I think even double parking might be a long shot as well. I see a driveway next door that maybe one car could block briefly, but other than that, I think the cars might have to go around the block and/or double park on the ave.  We'll have phones so we'll be able to coordinate everything, but it's probably going to get a little hairy.  If the drivers are going to get slices, one of the passengers might to need to pick them up for us. Or... we could get lucky and find parking.

We're also talking 15 minutes, max, for Artichoke, possibly even 10.  Between the parking/double parking issues and the time it takes to get to Totonno's, we're not going to have a lot of time for pleasantries or any real kind of meet and greet.  Let's plan on formal introductions at Totonno's.

Btw, because of the logistics, this should be the only place on the tour where we might feel rushed.  I'm pretty sure we've allotted a comfortable amount of time everywhere else.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: gabaghool on March 07, 2012, 04:04:45 PM
Thank you....i will tonite.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 07, 2012, 04:30:58 PM
I'll be meeting up with y'all at Totonno's in all likelihood.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 07, 2012, 05:25:09 PM
Also, the drivers have been finalized.

JohnC, Nick and Frank have all very graciously offered to help with transportation.  Their schedules vary a bit, but at no point on the trip will we run out of car space.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 07, 2012, 06:08:35 PM
I spent some time with Google Street View looking at Artichoke.

http://maps.google.com/maps?q=artichoke+basilles+14th&ll=40.730771,-73.981955&spn=0.01026,0.012081&oe=utf-8&client=firefox-a&fb=1&gl=us&hq=artichoke+basilles+14th&cid=0,0,6194081730910848711&t=m&z=16&layer=c&cbll=40.731871,-73.983847&panoid=S45e3GfX3xeQE-zYdpAwcQ&cbp=12,196.48,,0,4.32

I knew parking was going to be sketchy, but I think even double parking might be a long shot as well. I see a driveway next door that maybe one car could block briefly, but other than that, I think the cars might have to go around the block and/or double park on the ave.  We'll have phones so we'll be able to coordinate everything, but it's probably going to get a little hairy.  If the drivers are going to get slices, one of the passengers might to need to pick them up for us. Or... we could get lucky and find parking.

We're also talking 15 minutes, max, for Artichoke, possibly even 10.  Between the parking/double parking issues and the time it takes to get to Totonno's, we're not going to have a lot of time for pleasantries or any real kind of meet and greet.  Let's plan on formal introductions at Totonno's.

Btw, because of the logistics, this should be the only place on the tour where we might feel rushed.  I'm pretty sure we've allotted a comfortable amount of time everywhere else.

Scott, I was thinking about this yesterday (I've been to 14th Street Artichoke a few times).  Also, depending on what everyone orders, we may potentially run into an issue if, for instance, everyone in the group orders a square and they only have one sheet out (which won't feed the whole group). We'd have to wait for whenever the next pan comes out, which could be be quick or too long given our need to get deep into the borough of Kings to visit Totonno's.  It may behoove us to try and call Artichoke en route and see if they have enough stuff ready to handle our needs so they can get a little bit of a head start if they are short?

I'm definitely going with a square. I think some peeps need to be dropped off to coordinate orders at Artichoke while the drivers box around and double park around the corner on 1st Avenue. Flip the bird back to anyone who beeps and does the same to you because you are double parked...hehe. This is NYC.  :)

I need to bail after New Park.  If the tour is running late, I'll need to get the subway from New Park as it will take about 1:20 to get back to Times Square from there (Howard Beach, JFK stop).  If the tour is on time and there is room, I'd be appreciative if I could hitch the ride to Roberta's and catch the L train from there as it is closer.....and I may have time to catch the subway and buy my sweet girlfriend a few treats from Mast Brothers before taking the bus home.  :)

Blah, blah. I've shaked off the horrid GI bug I had. Now six pounds lighter and ready to pack some of that back on!!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 07, 2012, 06:43:27 PM
Scott, I was thinking about this yesterday (I've been to 14th Street Artichoke a few times).  Also, depending on what everyone orders, we may potentially run into an issue if, for instance, everyone in the group orders a square and they only have one sheet out (which won't feed the whole group). We'd have to wait for whenever the next pan comes out, which could be be quick or too long given our need to get deep into the borough of Kings to visit Totonno's.  It may behoove us to try and call Artichoke en route and see if they have enough stuff ready to handle our needs so they can get a little bit of a head start if they are short?

I'm definitely going with a square. I think some peeps need to be dropped off to coordinate orders at Artichoke while the drivers box around and double park around the corner on 1st Avenue. Flip the bird back to anyone who beeps and does the same to you because you are double parked...hehe. This is NYC.  :)

I need to bail after New Park.  If the tour is running late, I'll need to get the subway from New Park as it will take about 1:20 to get back to Times Square from there (Howard Beach, JFK stop).  If the tour is on time and there is room, I'd be appreciative if I could hitch the ride to Roberta's and catch the L train from there as it is closer.....and I may have time to catch the subway and buy my sweet girlfriend a few treats from Mast Brothers before taking the bus home.  :)

Blah, blah. I've shaked off the horrid GI bug I had. Now six pounds lighter and ready to pack some of that back on!!

A ride to Roberta's is no problem. We're going to have 4 cars at that time.

We're all getting squares at Artichoke. You've already confirmed that the square is the best thing they sell, so why should we get anything else?  ;D Right now, unless JohnC can join us earlier, we're going to be 8 at Artichoke (plus possibly a friend of Chau's). How many slices in a sheet? 8?  If we end up being 9, I have no problem splitting a square with someone.

I'm having all the drivers (minus JohnC) meet up at Port Authority when I pick up Steve and Norma.  We're meeting at 10:15. That gives us 45 minutes to get everyone together and go to Artichoke.  Google has the trip to Artichoke at 10 minutes, but taking into account the Kuban googlemap coefficient ;) and the time of day, I'll be happy if we get to Artichoke 15 minutes early.  Chau is meeting up with us at 11:00 at Artichoke.

Is Artichoke likely to answer the phone 15 minutes before they open the doors? Are they liable to take an order for a sheet at 10:45?

Slices can be inhaled pretty quickly, so maybe there's hope that we can get on our way by 11:15, but it's not giving me a warm fuzzy feeling.

I just noticed that Pizza Suprema is open at 10:30. I like that time. How does Suprema compare to Artichoke?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Matthew on March 07, 2012, 07:21:00 PM
If I wasn't so swamped right now, I'd been on the next flight.  I'm hoping to get my ass down there this summer.

Matt
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 07, 2012, 07:21:37 PM
A ride to Roberta's is no problem. We're going to have 4 cars at that time.

We're all getting squares at Artichoke. You've already confirmed that the square is the best thing they sell, so why should we get anything else?  ;D Right now, unless JohnC can join us earlier, we're going to be 8 at Artichoke (plus possibly a friend of Chau's). How many slices in a sheet? 8?  If we end up being 9, I have no problem splitting a square with someone.

I'm having all the drivers (minus JohnC) meet up at Port Authority when I pick up Steve and Norma.  We're meeting at 10:15. That gives us 45 minutes to get everyone together and go to Artichoke.  Google has the trip to Artichoke at 10 minutes, but taking into account the Kuban googlemap coefficient ;) and the time of day, I'll be happy if we get to Artichoke 15 minutes early.  Chau is meeting up with us at 11:00 at Artichoke.

Is Artichoke likely to answer the phone 15 minutes before they open the doors? Are they liable to take an order for a sheet at 10:45?

Slices can be inhaled pretty quickly, so maybe there's hope that we can get on our way by 11:15, but it's not giving me a warm fuzzy feeling.

I just noticed that Pizza Suprema is open at 10:30. I like that time. How does Suprema compare to Artichoke?

Where at Port Authority (exactly) is everyone meeting at 10:15am?

Pizza Suprema and Artichoke is like apples and oranges. Both vaguely in the same styles, but not really similar at all. The Suprema slice is more in line with the NY-Style pie most people think of where as Artichoke is more of a DiFara-ish skewed (not copy) deal. The square at Suprema is nothing to turn away from, but nothing to write home about either. On a good day, the Artichoke square is pretty good eatin'.

People should get what they want at Artichoke. I'm just one voice among many. --K
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 07, 2012, 08:02:10 PM
Where at Port Authority (exactly) is everyone meeting at 10:15am?

That's a really good question.  Times Square Fairfield Inn (get a spot or double park as close as you can) on 40th between 8th and 9th:

http://maps.google.com/maps?q=Fairfield+Inn+%26+Suites+New+York+Manhattan%2FTimes+Square,+West+40th+Street,+New+York,+NY&hl=en&ll=40.75584,-73.990645&spn=0.010256,0.012081&sll=40.756705,-73.992519&sspn=0.00129,0.00151&oq=fair&gl=us&hnear=Fairfield+Inn+%26+Suites+New+York+Manhattan%2FTimes+Square,+330+W+40th+St,+New+York,+10018&t=m&z=16

I like a 10:30 opening, but it sounds like we have to hit Artichoke.  If worse comes to worse and we leave Artichoke at 11:20, arrive at Totonno's at 12:05 and end up having to wait a half hour, our schedule can absorb it.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 07, 2012, 10:35:50 PM
Matthew,
Bummer you cant join in the fun would love to have another Master among us! But be grateful you are so busy you cant get away! so I guess I wont see you at Expo in Vegas ?
Scott still trying to make artichoke, but if parkings that bad I will head totonnos where is the map with the numbered bullet points of the schedule like to get an overall logistical handle on the tour?
oh yeah new camera is ready to go no more blurry blackberry shots
tried it out with Molly my chocolate lab first I asked her to strike a pose. then I asked her what she thought of the new mobile guys pizza we were looking at the other day ?
then I took a close up of the holly tree
this thing is the size of a credit card ! and very simple to use
will make for some good memories of the pizza that was!
John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 07, 2012, 11:07:17 PM
Nice new camera.......now you just need to figure how to get the date display off of the pics by Friday ;)

Good looking dog.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 08, 2012, 12:11:26 AM
Got it Kelly! No more date it's  very   Easy to use  even i can figure it out! Yes Larry, it was on sale of course, great deal after research  35% off!

John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 08, 2012, 12:58:18 AM
John's here a map of the whole trip:

Map (http://maps.google.com/maps?saddr=port+authority+bus+terminal&daddr=Artichoke+Basille%27s+Pizza+%26+Brewery,+328+East+14th+Street,+New+York,+NY+10003+to:Totonno+Pizzeria+Napolitano,+Neptune+Avenue,+Brooklyn,+NY+to:Nathan%27s+Famous+Frankfurters,+Surf+Avenue,+New+York,+NY+to:Spumoni+Garden,+2725+86th+Street,+Brooklyn,+NY+11223+to:New+Park+Pizzeria,+15671+Cross+Bay+Boulevard,+Jamaica,+NY+11414+to:Roberta%27s,+Moore+Street,+Brooklyn,+NY+to:Barboncino+Pizza,+781+Franklin+Avenue,+Brooklyn,+NY+11238+to:Forcella,+485+Lorimer+Street,+New+York,+NY+11211+to:Best+Pizza,+33+Havemeyer+Street,+Brooklyn,+NY+11211+to:Pencil+Factory,+Franklin+Street,+New+York,+NY+to:paulie+gee%27s,+60+greenpoint+avenue,+brooklyn,+ny+11222&hl=en&sll=40.665015,-73.920822&sspn=0.32865,0.386581&geocode=FaHobQIdJPSW-ykhzD7HUljCiTEdNd_RP70fow%3BFV6EbQIdexiX-yHHhq1AhMz1VSk5qvcXnlnCiTGi9QMzwcUljw%3BFXwvawIdrRiX-yGSlGrNvvU50ykNv2E6tUXCiTExFfCRMuVuMw%3BFdohawIdDyKX-yHAl8_M3PI2cilBBoM_NUTCiTFrzsWyHLrE-w%3BFRZtawIdYyKX-yHtjdjcFHw-1ylXzrsYVUTCiTFnNPKPNiAvnw%3BFbJ2bAIdfkiZ-yGF-Vz2z_MdJSljnAqifWfCiTF0z2kCv5cTFg%3BFeQbbQIdC92X-yECPgk1zCmloSnzsxznAFzCiTERBlmNzoiX2Q%3BFf-bbAIdh4CX-yGaCvaDIJS8tilJwzl9dVvCiTFHCWefMkEp8w%3BFWM1bQIdaqCX-yHw5r27DLYWQyn3FgMTWFnCiTFe-dm2vqmX7Q%3BFXxFbQIdG4-X-yFHKvD47gUjEinNaGlNWVnCiTGTipNWRUyRVQ%3BFY58bQIdr3-X-yHSnpV9O8371Cl99uBPQFnCiTFYHSaopNv2Sw%3BFcJ7bQIdZXuX-yG2mbZLrqW2wSm5zwAzQFnCiTEQujhzlnxwKQ&oq=Pencil+Fa&gl=us&mra=pr&t=m&z=11)

If you're meeting us at Totonno's and don't mind shelling out extra for bridge tolls, then I think the easiest route is through Staten Island:

Map (http://maps.google.com/maps?saddr=Mahwah,+NJ&daddr=40.6081,-74.13092+to:Totonno%27s,+Neptune+Avenue,+Brooklyn,+NY&hl=en&ll=40.857448,-73.995667&spn=0.655397,0.773163&sll=40.83386,-74.04579&sspn=0.655634,0.773163&geocode=FWP2cgIdWaaU-ymXRNOnk-HCiTFg1oGsAuDSdA%3BFWShawIdGNqU-ylr-X1hL0zCiTFQk1kICQv_Xg%3BFXwvawIdrRiX-yGSlGrNvvU50ykNv2E6tUXCiTExFfCRMuVuMw&oq=totonno%27s+&gl=us&mra=dpe&mrsp=1&sz=10&via=1&t=m&z=10)

You basically just find your way to the Turnpike, take the exit for route 278 going towards Verrazano Bridge/Goethals Bridge and then stay on 278 all the way to Brooklyn. Once you get into Brooklyn you get onto the Belt Parkway and you're pretty much there. Your GPS, if you have it on at the beginning of the trip, will try to take you into Manhattan, but if you keep it off and turn it on once you get a little south on the Turnpike (Elizabeth), it should work perfectly for getting you the rest of the way.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 08, 2012, 08:52:24 AM
Scott thanks again for all you have done !!
I will see you around noon at totonnos!! FINAL
Ciao !!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 08, 2012, 09:54:30 AM
Matthew,
Bummer you cant join in the fun would love to have another Master among us! But be grateful you are so busy you cant get away! so I guess I wont see you at Expo in Vegas ?
Scott still trying to make artichoke, but if parkings that bad I will head totonnos where is the map with the numbered bullet points of the schedule like to get an overall logistical handle on the tour?
oh yeah new camera is ready to go no more blurry blackberry shots
tried it out with Molly my chocolate lab first I asked her to strike a pose. then I asked her what she thought of the new mobile guys pizza we were looking at the other day ?
then I took a close up of the holly tree
this thing is the size of a credit card ! and very simple to use
will make for some good memories of the pizza that was!
John

Your dog looks a lot like my dog - chocolate with white on the face (from age?). Mine also has a white spot on his chest and speckeldy toes on all 4 feet.

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 08, 2012, 10:10:39 AM
It's a choco-love-fest.

My girl barely restraining herself from housing my potatoes at brunch in the Fall last year while eating in Fells Point.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 08, 2012, 10:19:33 AM
I wonder if there is some connection between a love of pizza and a preference for chocolate dogs?! :) I'll spare you all my cat pics. ;)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Phar Lap on March 08, 2012, 10:21:44 AM
There must be  ;D...Have a great pizza tour everyone!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 08, 2012, 10:25:43 AM
This is too cool.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 08, 2012, 11:46:09 AM
I wonder if there is some connection between a love of pizza and a preference for chocolate dogs?! :) I'll spare you all my cat pics. ;)

Forget chocolate, it's all about the sesame (you try attachin' a photo on an iPhone):

http://img.ly/eXxm

Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 08, 2012, 12:21:04 PM
These are a few slices of chocolate pizza for tomorrow.  :-D

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: RobynB on March 08, 2012, 01:10:52 PM
All that glitters....

Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 08, 2012, 01:42:59 PM
Update:  It look's like the final piece of the puzzle is in place.  Katherine from Roberta's informed me that they are confident that they can accommodate us in their Tiki Bar, an enclosed area at the back of the restaurant.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 08, 2012, 02:00:05 PM
Scott, you've done one heck of a job planning this trip! Thank you!

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 08, 2012, 02:23:10 PM
Scott, you've done one heck of a job planning this trip! Thank you!

CL

x2
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 08, 2012, 02:29:16 PM
Scott, you've done one heck of a job planning this trip! Thank you!

CL

x3

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 08, 2012, 03:16:05 PM
You guys are very kind, but this has really been a group effort. Thank you
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 08, 2012, 04:43:28 PM
OK gonna have to my this to OUR PIZZA DOGS thread very cool !!  Craig I saw your jumping in he pool ! this one is a swimmin machine guess they all are ...
Back to topic
X7 Very big thanks for the map now I know where were goin see you at coney island!!
having some issues bit hoping to resolve asap.

John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 08, 2012, 05:12:29 PM
Almost didn't make it out of Albuquerque this morning.  Winds up to 60mph and too dangerous for take off.  Flight was delayed 3 hours with a good chance for cancellation.  I'm in Dallas now waiting for my flight to NY.  Will get in late, but get in nonetheless.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on March 08, 2012, 09:56:49 PM
I'm tucked in snugly, awaiting Jet Blue and Craig early in the am. :chef:
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 09, 2012, 05:32:04 AM
About to head that way.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: jever4321 on March 09, 2012, 06:50:24 AM
What a great idea, and cool thread to read through. It sounds like an amazing trip. I hope there is a post trip report with tons of pictures.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 09, 2012, 07:03:49 AM
Steve and I are on the bus.
Norma

 
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: jever4321 on March 09, 2012, 07:41:49 AM
John's here a map of the whole trip:

Map (http://maps.google.com/maps?saddr=port+authority+bus+terminal&daddr=Artichoke+Basille%27s+Pizza+%26+Brewery,+328+East+14th+Street,+New+York,+NY+10003+to:Totonno+Pizzeria+Napolitano,+Neptune+Avenue,+Brooklyn,+NY+to:Nathan%27s+Famous+Frankfurters,+Surf+Avenue,+New+York,+NY+to:Spumoni+Garden,+2725+86th+Street,+Brooklyn,+NY+11223+to:New+Park+Pizzeria,+15671+Cross+Bay+Boulevard,+Jamaica,+NY+11414+to:Roberta%27s,+Moore+Street,+Brooklyn,+NY+to:Barboncino+Pizza,+781+Franklin+Avenue,+Brooklyn,+NY+11238+to:Forcella,+485+Lorimer+Street,+New+York,+NY+11211+to:Best+Pizza,+33+Havemeyer+Street,+Brooklyn,+NY+11211+to:Pencil+Factory,+Franklin+Street,+New+York,+NY+to:paulie+gee%27s,+60+greenpoint+avenue,+brooklyn,+ny+11222&hl=en&sll=40.665015,-73.920822&sspn=0.32865,0.386581&geocode=FaHobQIdJPSW-ykhzD7HUljCiTEdNd_RP70fow%3BFV6EbQIdexiX-yHHhq1AhMz1VSk5qvcXnlnCiTGi9QMzwcUljw%3BFXwvawIdrRiX-yGSlGrNvvU50ykNv2E6tUXCiTExFfCRMuVuMw%3BFdohawIdDyKX-yHAl8_M3PI2cilBBoM_NUTCiTFrzsWyHLrE-w%3BFRZtawIdYyKX-yHtjdjcFHw-1ylXzrsYVUTCiTFnNPKPNiAvnw%3BFbJ2bAIdfkiZ-yGF-Vz2z_MdJSljnAqifWfCiTF0z2kCv5cTFg%3BFeQbbQIdC92X-yECPgk1zCmloSnzsxznAFzCiTERBlmNzoiX2Q%3BFf-bbAIdh4CX-yGaCvaDIJS8tilJwzl9dVvCiTFHCWefMkEp8w%3BFWM1bQIdaqCX-yHw5r27DLYWQyn3FgMTWFnCiTFe-dm2vqmX7Q%3BFXxFbQIdG4-X-yFHKvD47gUjEinNaGlNWVnCiTGTipNWRUyRVQ%3BFY58bQIdr3-X-yHSnpV9O8371Cl99uBPQFnCiTFYHSaopNv2Sw%3BFcJ7bQIdZXuX-yG2mbZLrqW2wSm5zwAzQFnCiTEQujhzlnxwKQ&oq=Pencil+Fa&gl=us&mra=pr&t=m&z=11)

If you're meeting us at Totonno's and don't mind shelling out extra for bridge tolls, then I think the easiest route is through Staten Island:

Map (http://maps.google.com/maps?saddr=Mahwah,+NJ&daddr=40.6081,-74.13092+to:Totonno%27s,+Neptune+Avenue,+Brooklyn,+NY&hl=en&ll=40.857448,-73.995667&spn=0.655397,0.773163&sll=40.83386,-74.04579&sspn=0.655634,0.773163&geocode=FWP2cgIdWaaU-ymXRNOnk-HCiTFg1oGsAuDSdA%3BFWShawIdGNqU-ylr-X1hL0zCiTFQk1kICQv_Xg%3BFXwvawIdrRiX-yGSlGrNvvU50ykNv2E6tUXCiTExFfCRMuVuMw&oq=totonno%27s+&gl=us&mra=dpe&mrsp=1&sz=10&via=1&t=m&z=10)

You basically just find your way to the Turnpike, take the exit for route 278 going towards Verrazano Bridge/Goethals Bridge and then stay on 278 all the way to Brooklyn. Once you get into Brooklyn you get onto the Belt Parkway and you're pretty much there. Your GPS, if you have it on at the beginning of the trip, will try to take you into Manhattan, but if you keep it off and turn it on once you get a little south on the Turnpike (Elizabeth), it should work perfectly for getting you the rest of the way.
So organized... Cracks me up. You can see my old stompin' ground in your second map. Pearl River NY.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 09, 2012, 09:25:51 AM
Steve and I are on the bus.
Norma

 


Bus did not leave Baltimore until 730. If I get to NYC by 10:45, I may race down to Artihcoke to catch up at 11:10. Will call upon arrival into NYC.

Why I just didn't take the Acela is beyond me. -k
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on March 09, 2012, 10:56:28 AM
Texas is in the city.  See yous guys in a few minutes.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott r on March 09, 2012, 11:05:49 AM
im so jealous....I wish I was there to meet everyone!!!!!!!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 09, 2012, 10:47:05 PM
1 st to post :P hehe
What a great trip! while the others are probably at Paulie gees as I type. I am home on the couch contemplating how much great pizza I just ate. Resting up for tomorrow with hopes of being able to move around the court.
That new camera worked perfect ! But the first charge of what came in the battery lasted only totonnos and L&B then dead ! Silly me should have known
Everybody had a wonderful time and really great to meet Chau, Kelly, Nick, Adam (slice) , Gene, and see the  last tour buddies Norma, Steve, Craig, Scott, and we had the pros with us also Frank from Vesta and Paulie Gee from well paulie gees! Look for pics in the new L&B hat Paulie and I got the last 2 hats :chef:
much much more to come. Good night
John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 09, 2012, 11:52:00 PM
Yes having a really great time.  Meeting these folks was just like seeing friends Ive known a long time.  Everyone is so down to earth, definitely my kind of crowd.  Ate a ton of great pizza today.   Might post about the pizza later too.  ;)

Props to Scott for doing a phenomenal job organizing and driving us around.  Thank you to all the other drivers as well.  We made it to all the planned spots today.  Ate way too much pizza but I'm not complaining at all.  :P

Would have been nice to meet more folks in person, but the crowd we had was really great.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 10, 2012, 12:42:15 AM
I ate too much  :-[ but it was worth it!  8)

Great company all the way around. Some great pies too.

+1 on Scott doing a great job organizing.

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on March 10, 2012, 01:04:22 AM
Thanks to Scott also from me.  He is an incredible expo guide and pizza enthusiast.  Great company and pizza today.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 04:38:31 AM
I also had a great time and had the chance to eat some different pizzas!  :) It was really nice to get to meet Chau, Gene, Nick, Adam, Kelley, Dave (dhs), John W. (johnnydoubleu), Frank, Paulie Gee, and got to see my pizza friends from the last pizza tour,  Steve, John C., Craig, and Scott.

I also ate way too much pizza, but I enjoyed all of them.  :P

Also special thanks to Scott for organizing and driving and thanks to John C., Nick, and Frank for also driving.  

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 10, 2012, 07:29:01 AM
Norma, don't forget Bob.  And who else am I missing?  That was a full 11 hour tour.  We still have half a day today.  ;D

John, good luck on your tournament today.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 10, 2012, 07:36:37 AM
Yes sorry it was late, I forgot Bob and Dave and Johnnydoubleu sorry it was a bit of a whirlwind.
Yes a really great bunch of folks I have said it many times great pizza brings great people together and Yes! Nicely done Scott! Just add 8% traffic and pizziaolo discussion time to the mix. It always fun talking pizza the makers, managers and owners. I  hope I can make it today at some point as well!
John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 10, 2012, 07:55:47 AM
It was great joining in on the first part of the tour yesterday and even more fun watching everyone scoff down my pies after a serious marathon.  Actions speak louder than words.  I was greatly honored that everyone was there for our 2nd anniversary.  My only regret is that Kelly couldn't hang around to celebrate with us.  And that I can't make it today.   Thanks for making a special day even more special.  I look forward to next time.  Hopefully when the Cyclone is running.

Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:52:15 AM
Norma, don't forget Bob.  And who else am I missing?  That was a full 11 hour tour.  We still have half a day today.  ;D

John, good luck on your tournament today.

Chau,

You are right, I did forget Bob.  :-[ I was trying to think of everyoneís name and somehow I didnít think of Bobís name.  I did look at my pictures now, and either I had pizza overload, or was tired early this morning.   :-D

Have a great pizza tour today to everyone that is going!  :)

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: dhs on March 10, 2012, 01:51:19 PM
Hi guys, this is David. It was awesome hanging with the group and getting to meet everyone. I did not know what to expect when I headed over to L&B yesterday. I am damn glad I went through. Sorry I could not make it out for the Jersey part of the tour today. Hope everything goes well today and everyone makes it home safe, sound, and on time!

Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 10, 2012, 02:36:40 PM
Busy today and will write more later, but it was an honor and humbling to have been included in such a great group of knowledgeable and passionate pizza makers and eaters. Definitely a pleasure meeting everyone and wish I could have stayed on longer to get a better opportunity to talk with everyone.  :)

The short regarding the pizza itself (company was great at all places):

Totonno's: Hugely disappointing. Nothing like my previous visits here.

L&B Spumoni Gardens: As always, rock solid. Yet to have a bad pie here. Fresh out of the oven, the Sicilian is definitely benchmark material for the style. Chau and I agreed on one aspect (TF), but these are an accessible study for pizza makers in how even a thicker crust can be light as a feather and easily digestible. Love the sauce.

New Park: Even with the pies clearly burnt on the bottom in places...I'm not the smart guy who ordered them well done  ;) ...I still enjoyed this pizza immensely. Easy to see that this place, along with places like Best, is archetype, benchmark pizza for the NY-Style. Cannot wait to come back here (and to visit Pizza Town for that matter). I've never seen lots of salt thrown directly onto the oven floor before, which gave the pies a unique textural profile.....

Bob, I missed my bus and could not catch a train or bus until 3 hours later! How was dinner with your son?

Scott, monster kudos for being a taskmaster extraordinaire!

Tons of fun everyone. Cannot wait to see the night time recap.

I'll put up a few pics and more details later. --K
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 10, 2012, 03:44:41 PM
I never had a pie/s like that at Totonno's before. It was weird. Did the oven need more time (to heat up)? What the heck happened? :( Same guy (in the hat) has made me many killer pies. It's too bad. It had always been mostly on point in the past. I hope what we got is not status quo.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 10, 2012, 04:19:46 PM
I am so glad I got a chance to meet all of you guys! :)

Here are some pics:
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on March 10, 2012, 04:23:41 PM
One for the books! I can't imagine a day more full of pizza and friendship! It was great seeing friends I met on my last visit to NY and putting faces to so many of the names I've become accustomed to seeing here on the forums. Truly a day to remember! "Hats Off" to Scott for orchestrating such an historic event! ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 10, 2012, 06:44:16 PM
Thanks for the good wished hope you all enjoyed the other side! For Information purposes I lost in the FINAL ! of the consolation I am Ecstatic and exhausted ! off to pizza expo in the am bright and early !
oh guess who catered the event AMANO !! the manger Gregg also played in the tournament no pizza but great food !
JOHN
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Phar Lap on March 10, 2012, 07:24:11 PM
There has got to be more photos and feedback from this massive NYC pizza tour, no  ???  But, maybe the pizza-hangover needs to wear off first...  ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 07:38:46 PM
Scott,

Do you want the pictures I took of the NY Pizza Tour posted on this thread?

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on March 10, 2012, 08:00:24 PM
I think we put in a good effort today given the circumstances of yesterday.  Circumstances mainly that we ate a lot of pizza, a really, really lot of pizza.  Chau must have a hollow leg, because I have no idea where he put all of it.  Great thanks to Nick for our personal curb to curb service at most of the locations.  I had hoped to visit with Kelly more about his oven explorations, but his lemon cello was top notch.

Other stops fort today will be reported later,  but Frank from Vesta really put out the Red Carpet.  This guy thought a lot about what to do, and how to do it right.  Several of us agreed that this was the nicest, open and happening facility of the tour.  I will post more later about the offerings and amenities, but he totally spoiled us.  Tour the kitchen, tour the recipe, tour the two ovens, tour the drinks, tour the dough balls, tour the you-guys-make-your-own-pizzas, tour the-let-me-show-you-how-i-do-it-pizza.  Tour the proper-way-to-vent-the-oven-and-restaurant.  It was nonstop pizza.  Completely stellar guy and operation, no doubt in anyones mind. 

P.S.  The strawberry stuffed pizza crust was exquisite and quite tasty.  Thanks Frank. :chef:
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on March 10, 2012, 08:02:13 PM
Scott,

Do you want the pictures I took of the NY Pizza Tour posted on this thread?

Norma

Scotty might be taking a nap, but I say yes, post them here.  Thank you and Steve for taking the long trip to go on the tour with us, I really enjoyed meeting you and Steve.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:41:34 PM
Scotty might be taking a nap, but I say yes, post them here.  Thank you and Steve for taking the long trip to go on the tour with us, I really enjoyed meeting you and Steve.

Gene,

I enjoyed the pleasure of meeting you too!   :)

These are my pictures.  I will post more later about the Pizza Tour of NY.  When I have time I will upload the video of John at Forcella.  Loved Kellyís and you know whoís Limoncello!  :P

Norma


EDIT:  Artichoke Basille's Pizza & Brewery
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:42:36 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:44:15 PM
Norma

EDIT:  First picture Artichoke.  Second picture Totonno Pizzeria Napolitano.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:45:34 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:46:39 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:47:53 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:49:30 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:50:51 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:51:49 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:52:59 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 10, 2012, 08:54:17 PM
There has got to be more photos and feedback from this massive NYC pizza tour, no  ???  But, maybe the pizza-hangover needs to wear off first...  ;D

I just woke up from a midday 2 hour fun and pizza induced coma.  More details and pictures to come in the next few days.  Just as Gene said, Frank from Vesta went all out for us.  Thank you so much Frank!  There was nothing Frank kept from us.   Vesta is a beautiful place, very well done and very classy.  The pies were great, very fresh ingredients and high quality.  Just a great place in so many aspects, just like Frank. If I am ever in the area, I will definitely go out of my way to come visit Frank at Vesta.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:54:44 PM
Norma

EDIT:  Nathan's Famous Frankfurters
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:56:05 PM
Norma

EDIT:  L&B Spumoni Gardens
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:56:54 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:57:54 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 08:58:51 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:00:26 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:01:30 PM
Norma

EDIT:  First picture, L&B Spumoni Gardens.  Second picture Paulie Gee at New Park Pizzeria.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:02:49 PM
Norma

EDIT:  New Park Pizzeria
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:04:34 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:05:32 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:06:38 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:07:45 PM
Norma

EDIT:  Roberta's
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:09:09 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:10:09 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:11:24 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:14:38 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:19:03 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:20:06 PM
Norma

EDIT:  Barboncino Pizza
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:21:11 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:22:24 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:23:27 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:24:18 PM
Norma

EDIT:  Forcella
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:25:14 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:27:56 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:29:58 PM
Norma

EDIT: First picture Fried Pizza at Forcella.  Second picture is starting of pictures at Paulie Gee's.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:32:28 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:33:42 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:34:45 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:35:41 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:36:33 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 10, 2012, 09:37:10 PM
Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 10, 2012, 11:58:01 PM
Thank you for all the pictures Norma.  I won't be able to upload any until I get back tomorrow.  Until then here are a few thoughts on the places we visited.

Day 1

Artichoke -  we had their square pie which had lots of flavor and character.  A bit on the salty side but it didn't bother me.  Thick flavorful sauce, buttery cheese, crunchy fried crust. Not too thick of a crust.  Crust could have been a bit more tender but I enjoyed it.

Totonno's - I know Kelly and Dave said it has been better, but for me this was a decent pie.  The crust had good texture and was done right.  Nice crispiness to the rim and bottom, crumb had good texture and wasn't too dry or overly moist.  Sauce and cheese combo could use a bit more salt and flavor.  The mildness of this pie was accentuated and contrasted bye Artichoke's bold salty flavor.   Overall, a very decent slice IMO.

Nathans - I didn't know better and chose the chili cheese dog.  Good dog, but you need 2 for a decent size meal. One is more like a Scooby snack.  Dogs had good flavor but should be a bit bigger.

L&B - square pie but quite different from Artichoke.  Thicker crust, but softer and a bit lighter in texture.  Good sauce, but cheese was lost in the sauce somewhere.  Not too oily.  Well balance flavor, with slightly less character than Artichoke's pie.  Bottom crust not as dark.   Dough slightly thick for me with the slightest layer of slightly underbaked dough under the sauce, but it wasn't offensive.  I would prefer a slightly thinner pie to bring more balance, but I was told that Sicillian pies can be even thicker.  Overall, very good.  I favored this square slightly over Artichoke's square pie.

I was impress with how many pies they were pumping out in the small space they had.  Very little sitting room and the place was packed on a Friday afternoon, but I like the feel of these small busy places.  It's a high volume place.  Get in, get your pie, and get out!

New Park - good slice pie.  Frank, Nick, and I got lost and showed up a bit late.  I had a reheated slice which added a bit more crisp to an already well done pie.  I like an extra crispy pie so it didn't bother me.  Most memorable thing here is they toss a handful of sea salt into the oven and bake on top of the salt.  The bottom crusts gets impregnated by the salt and adds a nice flavor and texture to a good NY slice.   Very good and I will play around with salting my peel for this affect.   Salted bottom aside, I liked this slice more than Totonno's for it's improved texture, crisp, overall flavor.   Slightly thick for a NY slice, but it was good NY pizza.
  
Roberta's - very cool garage atmosphere.  Looks more like a college watering hole than a pizzeria.  Cool place to bring friends.  Great pizza with a worthy crust.  Strays off the traditional NP path a bit by mixing 00 and KASG (Sir Galahad) flour, but their crust is still very NP.   Interesting topping combinations.  My first introduction to honey on a pie and i loved it, goes well with salty toppings.  Craig and I enjoyed the kale pie more than the others in the group.  They paired capers with sausage which I don't think anyone cared for.  Capers, perhaps shouldn't be placed on a pie.  They also sent out a few calzonnes on the house, which were also good.  The crust had a nice puff and texture, but despite the flour mix, it was closer to the Amano pie in texture and thinness than the Forcella classic NP pies.

Barboncino - nice atmosphere and packed on a Friday night.  Beautiful SF oven.  Crust was okay, could be more tender if I am being picky.  I enjoyed the fresh toppings.  Clam pie was pretty good.  On the thinner side for NP, but decent.  Not half bad, but could be better.

Forcella - nice classy place as well.  Pizzaiolo came out and talked with us.  We had not been there 5 min, when I looked towards the oven and see John, slapping out a pie! Nice fresh ingredients.  They sent out pies with the crust folded over and stuffed with arugula, prosuitto, cheese, and truffle oil.  Good stuff.  I also like the fried pizza.  Good representation of NP pies with a soft puffy rim and slightly thicker center than Amano's.  Very classic NP IMO.

Best - very thin NY slice.  Almost too thin and meager for me.  Cheese was a bit scarce, but this small hole in the wall was crowded.  I spoke with some locals eating pizza outside, and asked why they eat here.  Best local pizza was the response they gave me.  I think they would probably change their minds if they went on the pizza tour.  Just okay for me and not memorable.

Paulie Gees - what can I say?  Paulie is a very generous host.  I was honored that we had 3 restaurant owners and pizza makers hang out with us during the tour.  Paulie, Frank, and Nick.   Paulie's place was packed, very busy, and he still made room for our large group next to the oven.  Loved the topping combinations.  Mike's hot honey was a hit with the group.  I suspect many on the tour will add honey on their pies if they aren't doing it already.  I know I will.  Very fresh, creative topping combinations.  Crust could be lighter for me, but again you guys know how picky I am.  Very lively and  comfortable atmosphere with a beautiful SF oven.  I would definitely go out of my way to come say hi and eat at Paulie's.  Paulie was so kind to give the group so much attention.  He is a true gentleman.  Thank you so much Paulie!

Day 2

Amano - we were the first ones there when they opened.  Very spacious restaurant with a contemporary feel to it.  Beautiful twin Acunto ovens.  Knowledgeable staff as I was able to chat pizza with a few of the guys before we sat and ate.  Along with keste, they claim a very authentic and true NP experience.  One of my aims for this trip was to experience true NP.  We order 2 pies, buffala and one with house made mozz and soprasetta.  Both were excellent pies.  Ovens were definitely up to temps, and the crust was very good, but quite different from Forcella's crust.  Lighter crust (slightly more open crumb) and thinner in the center compared to Forcella.  I think I prefer a slightly thicker center, slightly...  I think Forcella's was probably more true to a classic pie, but I enjoyed this one more.  It was very well balanced between the crust, sauce, and cheese.  Everything was well balanced.  I wanted a bit more flavor in the sauce or for it to have more pop.  The bufala was good with a nice tang to it.  The soprasetta was also very good.  I was happy to have this experience and could easily recommend Amano for a true NP experience.

Pizzatown - what can I say?  Easily my favorite of the slice joints.  Scott was excited to show me this place and I am glad he did.  I'm not sure if it was so so for the others or not, but this pie was very good for me.  Proper thinness factor, nice crispy bottom and crust with a soft crumb.  Not dry and not overly moist.  Good balance of sauce and cheese.  Decent cheese.  Sauce perhaps could be a bit more flavorful, but it worked well with the rest of the pie none the less.  This is a definite must try to make it out to eat again.  I was very jealous to hear that Frank lives about a mile away and grew up on this pizza.
The guy behind the counter was a bit of a pizza nazi and razzed me in true NY fashion which I got a kick out of.  Scott got an order of the fried zeppolies which were good albeit a bit doughy.

Vesta - what can I say?  To reiterate Gene's post, Frank rolled out the red carpet for us.  It was like being guests in his home.  Frank trucked some of us around and took part in the tour, then graciously opened up his restaurant to the lot of us pizza nerds.  There was no hesitation on his part.  Showed us the dough, the mixer, the ovens, the mozz, ingredients, the works.  Taught a few of us how to do Paulie's Egyptian technique.  Let us bake pies if we wanted.  Who does that seriously?  Frank, that's who.   Again, the restaurant is beautiful and spacious.  Nice warm, clean, comfortable atmosphere. Beautiful twin SF ovens, very cool place.  The pizza - good pizza.  Very good topping  combinations.  Fresh, fresh ingredients.  Great house made pepperoni and cheese.  Frank served us some killer pies.  One had vodka sauce and blackened shrimp - awesome!  The pistachio pesto pie with onions was also really good.  Dessert was fried pizza balls stuffed with strawberries and served with a side of gelatto.  Very good.  I had a few and loved the gelatto.  I think Bob had the rest of the first plate!  ;D.  Gene also got behind the peel and baked up a wonderul looking pie. Thank you so much Frank.

Mr. Bruno's - Vesta's did us in.  We ate so much at Vesta, the remaining few of us collectively decided to forego Mr. Bruno's square pie.  Had Artichoke's and L&B's squares been lackluster, I would have pushed for visiting Mr. Bruno's.  But I opted out at the end, as I was literally stuffed beyond decency.

All in all, this trip was really more than I could hope for.  A huge thanks to all the folks that made it possible and a phenomenal tour.  To Scott, for all the time and effort he put into organizing such an awesome tour.  For driving us around and being such a knowledgeable and caring guide.  Scott made sure everyone knew where they were going and got there safely.  Thanks to all the heavy hitters that showed up, including Paulie, Frank, and Nick.  Thank you Bob for my pizza tour T-shirt.   It was really fantastic to meet everyone (and in no particular order) Craig, Bob, Scott, Steve & Norma, Gene & John C. (both had me laughing a lot), Kelly, Dave, Adam, John W., Nick, Frank, and Paulie.  I was lucky to be a part of this tour and felt as though I was among long time friends.  A definite must for those who like pizza.  We ate a ton of great pizza and food, were in the company of friends, and I learned a lot.  Thank you all!

Gratefully,
Chau
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 11, 2012, 12:24:45 AM
Great write-up Chau!  ;D

I didnít see John C. was up with Giulo Adriani at Forcella, but got part of it on video.

http://www.youtube.com/watch?v=JLT1Y3DZzL8

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: dmcavanagh on March 11, 2012, 01:38:54 AM
Norma and Tran Man, thanks for the pictures, damn, wish I could have been there to meet you guys. Maybe another time. Gives us more if you got them! 8)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: jever4321 on March 11, 2012, 09:57:55 AM
Loving the pictures and write ups. How awesome that everyone put in the effort to get together. Sounds like it was very rewarding. Thanks for sharing it with those of us that didn't go.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: andreguidon on March 11, 2012, 10:32:37 AM
WOW, what a great pizza trip.... wen i make it to NY i hope to go to some of these places... Nice video with Giulio, very nice guy, he was my instructor wen i took the VPN course. Congrats to all off you guys!!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on March 11, 2012, 11:11:57 AM
Here are my pictures.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on March 11, 2012, 11:14:01 AM
more
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on March 11, 2012, 11:16:03 AM
more
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on March 11, 2012, 11:18:08 AM
more
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on March 11, 2012, 11:19:54 AM
more
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on March 11, 2012, 11:21:13 AM
and a couple more
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 11, 2012, 02:42:00 PM
I didn't take many pics.....
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 11, 2012, 02:43:02 PM
More....

The parquet floor effect from so many slices being cut in the L&B Spumoni trays is pretty cool....
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 11, 2012, 02:45:13 PM
Even with the bottom of some slices being clearly burnt, New Park was a visit I am glad I made.

Seeing the pizza maker side-arm a heavy handful of salt (he did three tosses of salt per salting session) directly into the empty oven chamber was very interesting. You can see the granules of salt on the upskirt.

Definitely gonna try this with a lemon topped pizza....would be good with sweeter dessert pies as well.

The 20" pies cooked very fast here......I stopwatched timed one at just under 3 minutes (2:54ish....I was distracted as the pie came outta the oven, but Craig noticed it was in the 2:54ish range as he looked at my phone when the pie was pulled).
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: communist on March 11, 2012, 08:41:35 PM
Great photos and reviews!  Thanks & keep them coming!  My read is that, for NY slice ( not neopolitan ) Pizza Town has the early lead!  Interesting that Best didn't do it for you Chau
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Grimaldi on March 11, 2012, 09:58:23 PM
You guys are fanatics! Thanks for sharing some of your NYC adventure. Can anybody give a description of the ovens in the pics? It look to me like a Farrara, an a Acuna, maybe an Ambrogi, a hand built...? What temps were they running, what kind of wood, etc.?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 11, 2012, 10:38:08 PM
Great photos and reviews!  Thanks & keep them coming!  My read is that, for NY slice ( not neopolitan ) Pizza Town has the early lead!  Interesting that Best didn't do it for you Chau

Mark, from what I have read and just tasted, it appears that there are 2 categories to the NY slice.  One with a softer, more blonde rim, softer bottom that is less brown and crispy.  If this is so, I would put Best into this category.  Now that I think of it, I clearly remember Best's crust and crumb.  The crumb was rather dense, soft and slightly chewy, although the rim was very small and not large.   It's as though this crust had no oil in it and a moderately low hydration.  

The 2nd (sub)category for the NY slice style clearly has a crispy crunchy bottom.  Still foldable, but clearly cracks when you fold it.  It may soften up as it sits, but out of the oven it is crispy and even dark as seen by the bottom shot of New Park's slice.  Now I think that pie was ordered extra crispy or well done, so it was perhaps baked that way on purpose, but even if it wasn't baked so dark, it would have still been crispy on the bottom.   This was also true of Pizza town's and Totonno's pie.   The Totonno's pie we ordered (and can be seen in Norma's pics) is not as dark as they normally serve.  This one I clocked at 5 minutes while Scott timed one just under 6minutes.   The one we had was clearly crispy as well when it was sliced.  I could hear it from across the room.  If they normally bake em darker, then the crispiness would be even more so. This can't be a coincidence.   This crispiness, I favor and crave.  This seems to be in direct contrast from the description of slices that I have read about NY slices with the crust light blonde or even white and a very soft bottom.  Now if you take one of these crispy pies, par bake it light, let it sit in a display counter, then do a really quick reheat at low temps, then I can see the lost of crispiness and what folks would describe as just foldable and soft.  Perhaps Scott and others can clear this up for me.    

I probably shouldn't have said better or best, but according to my taste, I much preferred Pizza Town and New Park, and even Totonno's over Best.    
I hope other's will chime in on what their favorites were among the different styles and places.  

You guys are fanatics! Thanks for sharing some of your NYC adventure. Can anybody give a description of the ovens in the pics? It look to me like a Farrara, an a Acuna, maybe an Ambrogi, a hand built...? What temps were they running, what kind of wood, etc.?

Grimaldi, perhaps others who are familar with ovens can tell you what each place uses.   As far as temps, I didn't see anyone check temps with an IR gun at any of the places.  In working with the ovens daily, I'm sure the oven guys get a feel for the temps and how the oven is baking on any particular night based on the size of the coals and fire so checking temps is not needed.  Most of the NP pies were baked between 70s and sub 2 minutes, which should put their temps between 800-900F or so.  That is only a rough range.  I only asked about wood at Vesta, and Frank said they use a mixture of hardwoods.  I'm sure hard wood is hard wood though as long as it is seasoned wood.  As far as I know, the different woods do not impart different flavors to the crust.   As far as a smokiness to the pies from WFO's, there is a distinct char flavor from the pies from wood fire ovens, but I am fairly certain it is due to the char and leoparding spots on the crust as oppose to any smokiness that the pie takes on from being domed or in direct contact with the smoke in the oven.  The distinct taste of char is favored by some that can be easily confused for "smokiness" from WFOs.  

Chau
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 11, 2012, 11:03:50 PM
A few pics taken outside of Artichoke and their square pie.

"Frah-ghileh....hmmm must be Italian"   (from A Christmas Story)  :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 11, 2012, 11:06:58 PM
Totonno's
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 11, 2012, 11:08:42 PM
L&B
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 11, 2012, 11:12:34 PM
Roberta's.  This one had capers on it.  :-X

Pic 2 - John holding a Barbincino clam pie.

Pic 3 - Forcella pie.  I think this one was one of the Fried pies but I'm not sure now.

Pic 4 - Pie from Paulie's.  Bake time 1:30
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 11, 2012, 11:15:57 PM
Chau,

I know all of us like different pizzas and have our ideas what an ideal slice of NY style should be like.  I didnít try Best Pizza this time, because I had tried Best Pizza recently two times and wanted to save my pizza overload for the next place.  I wouldnít say Best Pizza was the best NY style I have ever eaten either, but thought it was good the last two times I tried it.  What I remember from years ago (from pizza businesses near my home, the old school ones that arenít around any more in my area anymore that I can find) is the taste of the NY style pizzas were one of the most delicious things I have ever tasted.  I am still in search of trying to make those same pizzas.  I have no idea if it was the flour they used, the cheese, or if they used longer fermentations, but I really donít believe it was from a longer fermentation.  The slices were crispy on the bottom, but not too much, were foldable, and didnít have big oven springs like some of the pies members make here on the forum.  To me really big oven spring really isnít a real NY style pizza, but then that might just be me, because I also like oven spring in my pizzas.  I think it is really confusing to really be able to explain how a real NY style pie should be.  I keep trying to recall all the pizza I ate in my area years ago, and for some reason really canít tell how I think they should be.  I have also tried some really great NY style pizzas in Brooklyn, but they werenít any of the pizzeria I have visited lately.  Maybe my mind is getting foggy.  :-D

Edit:  Chau,  Sorry I butted in when you were posting your pictures, please continue.  :-[ Your pictures look great!   ;D

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 11, 2012, 11:19:24 PM
Pics 1 & 2 - Pizza town - ma favorite of the slice pies.

Pic 3 and so forth - Vesta Vodka sauce with blackened shrimp, pistachio pesto with onions and smoked mozz, & in house pepperoni and mozz.

Sadly I did not have my camera for the Amano pie.  Craig or Gene, can you post that one?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Bobino414 on March 11, 2012, 11:28:45 PM
What a fun time. 

Best part about the tour was putting faces and personalities to their blogs.

All should know of the great effort put out by Scott 123 in selecting the pizza places, arranging transportation, and keeping us all together.

I was able to stay with the group from 11 am until 4pm on Friday.  During that time we visited four  places, one being Nathanís on Coney Island-Iíll skip the details on that one. 

Although Artichhoke was the first stop I want to skip to L & B Spumoni Gardens.  This place is incredibly busy.  They have five four deck ovens and each shelf is subdivided horizontally to double their capacity.  Next to the ovens were about 25 assembled pies ready for baking.  We got a square pie-think Sicilian.  The pie had a very thin layer of fried crust which I expect in this type. Sauce was mildly flavored; the cheese was just there.  Strangely no component overpowered any other so it resulted in an overall balanced pie.  Not the best Sicilian but I would eat it again.

Back to the first stop Artichoke.  This place had a clear advantage as it was the first stop and we were hungry.  Although I donít like heavily fried pies like Pizza Hut, this puppy tasted very good.  It was thinner than the typical Sicilian.  Bottom was charred and oily but tasty and pleasingly crunchy.  The taste of the tomatoes on this pie was dominant and exploded with flavor.  The cheese was just there.  So of the first two square pies we I had I would prefer to revisit Artichoke.  This place has no tables or chairs so prepare yourself for a vertical dining experience.

New Park pizza I would consider a NY slice style with tweaking.  It was foldable and floppy but when held semivertically I could not get it to drip oil onto the plate.   The cheese had some flavor, sauce was generic; I think they didnít want it to get in the way.  Now on to the crust;  the bottom was burned to a crisp-apparently requested by a tour member.  I like some char but this was over the top; I wouldnít have served this pie.  So I took my first bite; boy was that salty.  Then I found out they purposely toss salt into the oven and bake the pie on top.  So the first bite was a surprise-burnt plus salt.  Second bite burnt plus salt.  There was no third bite.  I think I took in my weekly allotment of NaCl in two bites.

Totonnoís is more about history and less about consistency.  Some members remember having better pies there than what we had.  The pie was very thin and crispy.  Crust flavor from some char, uncooked pulverized tomatoes, fresh mozz and topped with Pecorino.  So if you like a very thin crispy old style NY pie, you might like this place. I had a chance to talk to the owner outside while she was taking a break.  She is very proud to serveĒ the best pie in NY.Ē  All recipes came from her grandfather and of course they are a secret.  I think she should keep them a secret.

At this point I had to leave the group.  For the Saturday tour in NJ I told Scott I had a scheduling conflict and couldnít make it.  He told me no excuses, I could not miss the visit to Vesta.  Boy was he right.  You have already heard people sing the praises of Frank the owner of Vesta, but they are not singing loud enough.  He is an absolute gem.  He trained in culinary school before venturing into pizza; so he can think outside the disk.  I cannot imagine anyone being more friendly and open about his operation and methodology.  We spent time in the kitchen as he explained his formulas and work flow.  Next out to our reserved table where he served up some very tasty pies-see previous reports, and drinks.  Then it was on to the ovens and prep area where we opened up some dough balls; some baked their  own pies.  For dessert he made doughnuts out of pizza dough filled with fresh strawberries and bananas; this was good stuff !!  I will definitely go back.

So once again, thanks to all who came from far and wide to take part in this adventure and especially to Scott for all his work.

Kelly, sorry you missed your bus but at least it gave you the opportunity to eat another slice.

Chau, the picture on you shirt is for display purposes only, please donít eat it.

We need to do this again.

Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 11, 2012, 11:42:09 PM

Chau, the picture on you shirt is for display purposes only, please donít eat it.

We need to do this again.


Too late, it's gone!  JK Bob.  I will save the shirt for someday when I make an outrageous claim, get proven wrong, and have to eat the shirt off my back!  :-D   Yes, next tour may have to take place in Italy! Someday...
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Bobino414 on March 11, 2012, 11:48:50 PM
The longer you wait the less crispy the shirt
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: chickenparm on March 12, 2012, 12:44:45 AM
 8)

Love the stories and the pics.Missing Ny Myself and hope to get there someday!

 :pizza:
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 12, 2012, 07:53:53 AM
So, with old man winter throwing some crotchety lashings of windy cold into the early March air, the morning started off with my 6:30am bus arriving late in Baltimore. Did not depart until nearly 7:30.

I got to NYC too late to join the folks at Artichoke, which is one of my favorite squares. It was Artichoke, along with DiFara, which influenced me to add a little more olive oil to my pan and achieve more of a crunchier outside shell in my square. Sorry I missed the crew here.

After a D Train ride to Coney Island, Totonno's was just opening when I arrived, with Paulie Gee, Johnny W, Norma and Steve already there. Totonno's was nice and warm inside....to which one of our group mentioned "I think it's warmer in this room than it is in that oven". The rest of the crew spilled inside and it was great to put a face to everyone's names.

For some reason the bench flour used this day was off the chain.  Without a slotted peel to launch the pizzas, far too much bench flour was left on the finished pizzas....giving some slices the look of a cracked riverbed that has gone far too long without rain. The flavor note it left was a tad bitter for me. The lip was more of the brown of an everyday NY-Style slice, without the darkish caramel-licorice hues that typify the Totonno's pizza. Granted, you are eating a youngish dough at Totonno's when eating pies early in the operating schedule, but the flavor profile of the crust was off....anemic compared to two previous trips. And there was much more of a dried out, rigid crunch to my slices that is not the norm.....a testament to the lower temps in the oven.

In short, I was very disappointed and would not make a trip out to Coney Island to eat the pizza served on this day. And I've heard the pies lately look more like what we were served. Not a good omen if true. Pics of the heavy benchflour on my slice and a comparison of the pizza we were served and a pic I took from a visit to Totonno's on 4/15/2010. Different pies.

L&B is what it always is. It is never a square that drops the total flavor bomb of the Artichoke or DiFara squares, it has more finesse....I personally really like the contrast in style. A slight undercooked gumline just below the sauce as Chau mentioned...characteristic of the square here. As Bob mentioned, the cheese does get lost under the sauce, but I really like the clean, bright sauce on this pie. I'm not a big fan of overly herbed sauces on a Sicilian. The clean sauce and the light crumb with the saltier hits from the pecorino do it for me personally. If I was forced to choose one, I would likely choose the Artichoke or DiFara square, but it really is a subjective case of apples versus oranges. The being said, L&B remains one of my benchmarks for the style.

New Park. The burnt undercarriage was a bummer, but I still really enjoyed this pizza because I could envision what it would taste like if the top was cooked just as it was with the bottom not cooked so much. Nothing extraordinary about the sauce or cheese, but of a good quality. Sauce could have perhaps used a touch of oregano and a competent mozzarella (Grande?). To me, for the NY-Style, the top of the pie was baked dead on.....cheese just starting to brown and the oil just starting to seperate. I personally do not like it when oil freely drips off of the pizza during a vertical hold and thought the New Park bake in this aspect was about spot on. The bottom was burnt.....I would not have been happy serving this personally because of the burn.....and yet surprisingly I really liked the pizza none-the-less. The crispy shell with the soft crumb was nice. Perhaps a tad thick, but not too thick. I can't wait to try this again without the burnt bottom. Scott, you have no idea how lucky you are having places like Pizza Town and this so close. In a NY-Style pizza wasteland like Baltimore, even with the burnt bottom, the New Park pie would be akin to a USS New Jersey class battleship doing battle against a tug boat.

In my pizza world fantasy, places like New Park, Best, Joe's (on a good day), Sacco (on a good day), etc. represent what a baseline pizza should be. Not necessarily earth shattering, but just really dependably solid, tasty and well executed pizza. Such a seemingly simple and beautiful thing (nothing simple about it in reality). It really effing pisses me off that douchebag chain pizza is the model for so many mom-and-pop independents in many parts when these types of proud shops should be the model.  

I really cannot wait to try Pizza Town now. Probably as excited to eat NY-Style pizza at P-Town as I have been to eat that style anywhere.

Was great to meet everyone, although not enough time to chat with everyone. That's what next time is for!  :)

EDIT: Actually, it was Craig and Gene waiting at Totonno's, not Norma and Steve.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 12, 2012, 09:17:59 AM
There has got to be more photos and feedback from this massive NYC pizza tour, no  ???  But, maybe the pizza-hangover needs to wear off first...  ;D

I'm headed out of town. It will be a week or so before I get my pictures up.

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 12, 2012, 09:22:01 AM
EDIT:  All the photoís I took of pizza businesses we visited are going to be edited because Chau asked me to edit them to reflect where each place was so members wonít get confused on which pictures belong with which pizza places we visited.  I thought I had all the pictures of the pizza businesses in order, but will add names on them.  If anyone is interested, they go back though my pictures it should reflect the editing.

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: akuban on March 12, 2012, 10:10:34 AM
Wow. Just now checking in and clicking through 5 pages of post-tour posts. Wow.

Thanks to Scott123 for organizing. I wish I could have gone all of Friday, but for me it was more about meeting the folks who I've only known by name. Truly an honor to meet all of you, and thanks for inviting me along.

I have a few pics I'll have to go through and edit and then will post. When I get home tonight -- group photo at Paulie Gee's and some of John making a pie at Forcella.

I don't know what's going on with Totonno's. In most of the shots the top looks underdone. In some, the bottom looks burned -- but then I see Kelly's shot and it does look too bench-flour-y.

I can only imagine how much pizza everyone must have eaten pre-Forcella, judging by the smart way everyone else was sampling. I felt like a bogartin' pizza hog eating the final slices of more than one pie ;)

Now ... what city is next for pizza marauders?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 12, 2012, 10:12:24 AM
Wow. Just now checking in and clicking through 5 pages of post-tour posts. Wow.

Thanks to Scott123 for organizing. I wish I could have gone all of Friday, but for me it was more about meeting the folks who I've only known by name. Truly an honor to meet all of you, and thanks for inviting me along.

I have a few pics I'll have to go through and edit and then will post. When I get home tonight -- group photo at Paulie Gee's and some of John making a pie at Forcella.

I don't know what's going on with Totonno's. In most of the shots the top looks underdone. In some, the bottom looks burned -- but then I see Kelly's shot and it does look too bench-flour-y.

I can only imagine how much pizza everyone must have eaten pre-Forcella, judging by the smart way everyone else was sampling. I felt like a bogartin' pizza hog eating the final slices of more than one pie ;)

Now ... what city is next for pizza marauders?

San Francisco
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 12, 2012, 10:30:31 AM
Now that I think about it, I do recall thinking there was too much bench flour at Totonno's.  It could definitely be due to pressing out 2-3 balls at one time and letting them sit while making pies.  It gives opportunity for for the bench flour to cake on the wetter underside of the dough.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 12, 2012, 12:10:21 PM
Guys I'd like to help clarify a few things...

First, Chau, The Totonno's pies that have historically been far better than what we got tended to have some char and blackenening but were less golden. This indicates that in the past the oven was running hotter and the bake times shorter. These better pies from the past that I speak of were actually considerably less crispy then what we got -- not more so. Don't want you to be under wrong impressions of what Totonno's typical pie used to be/should be.

Kelly, the "gum line" at L&B is simply the cheese melting in the top of the dough -- something I think contributes to the uniqueness of this slice. Or did you notic something else? I think people forget there is cheese on the L&B square, if not very much.

--

My other thoughts are that the hype around Barboncino is mostly the result of the press needing to/wanting to annoint another Nearlypolitan pizzeria as the second coming. The Roberta's pies don't really look at all impressive...

In the end it makes me thing that those of use that are making really excellent pies ourselves (most of us it seems) would be able to compete and/or outcompete these guys on pie quality. I also continue to think that making a killer square is a niche that has a fair bit of room left for some to enter into and it is a good way of differentiating a place from all the thin crust places. As many of you know, I think a well executed grandma is the pie to beat. It sort of contains most of the elements that I like in other styles all rolled into one.

I also found it interesting but unsurprising that the Jersey places fared so well.

--

Finally, I really wanted to make it to Paulie's to celebrate with y'all, but I was busy supervising and litter training (and I have been successful -- w00t!) my newly adopted orphan kitten, Marty.

Here is a pic of Marty resting with his big brother Cooper (Cooper being sooo large and kinda a brute further required my supervision of the boys):

http://twitpic.com/8v7cu0

Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 12, 2012, 12:32:08 PM
John w., thank you for your insights.  Good to know why you guys were so disappointed with Totonno's.  I can definitely see now why a hotter and quicker bake would result in a darker but softer crust and bottom.  Their normal bake times must be right at the magic 4 min marker Scott talks about.  It sounds like the oven this time just needed to be heated longer or have a bigger pile of coal as it was lacking top heat and not bottom heat.   The extra minute to 2min bake can definitely dry a pie out considering the nature of coal ovens.  I like crispy bottoms, I guess I'm just strange that way.  ;D

Crust issues aside, was their sauce and cheese and different than it normally was?  I thought it was a bit lacking but it could just be my heavily salted palate.

I would think the slice places have to find that proper balance between quality and quantity to be able to survive and be profitable.

Did anyone happen to get a bake time for pizza town?

Very cute kitty.  Good luck with Marty.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 12, 2012, 12:44:34 PM
Chau, the sauce and cheese at Totonno's were the same but...here is the thing...if ever there was a pie that the sum exceeded the individual components the Totonno's pie was it. At its best, it is light and scarfable with a slightly floppy and chewy crust (the kind that tugs a little when you bite in). It had been a minimalism that worked.

I also was thinking about Vesta and that you liked it quite a bit. It looks kinda bready (not in a bad way at all per se). I had an interesting convo with Craig about pizza vs bread at Totonno's. Since Craig indicated he is not a fan of "bread-like" pizza (as I think you and I are, when it is well executed), I wonder how he felt Vesta compared to Forcella for example.

Thanks for the comment about Marty -- he has brought a lot of joy to our (my lady and I) lives! :)

--

Who do you guys think had the best sauce of the day/s? The best cheese? The best crust? Why?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 12, 2012, 01:01:59 PM

Crust issues aside, was their sauce and cheese and different than it normally was?  I thought it was a bit lacking but it could just be my heavily salted palate.

Like me, it's likely a bit of both for you.

I quickly mentioned to Craig when we first arrived at Totonno's and were waiting for the rest of the group to show up that my prediction was much of the group may be underwhelmed by Totonno's because they will feel it is underseasoned.

A meaningful amount of us in the tour group are using salt amounts in the 2.50%-3.00% range in our dough and often adding more salt....either to the tomatoes while making sauce or (and!) sprinkling some on top of the pizza while dressing the skins prior to launch.

Totonno's is using straight tomatoes with no salt added and I have not seen salt being added while making the pizzas. The only additional salty note comes from the sprinkling of Pecorino while dressing the skins.  Add in a dough that is much less salty than what many of us use and you have a pizza that is underseasoned when compared to what I usually make.....what many of us usually make and when compared to the newer Neapolitan style pizzerias.

That being said, I liked the Totonno's pizzas for their unpretentious, straight forward lack of bullsh&%t. A workman's crust with a good, medium light crumb and a nice snap-chew and flavor from the coloration in the crust, clean, bright sauce made from unadultered good quality tomatoes, a good mozzarella providing more texture than flavor and some needed saltiness from the Pecorino (Lawrence, when at Totonno's, can be a tad heavy handed with the Pecorino). The sauce-cheese ratio always spot on.

Like Johnny W said, definitely a study in minamalist construction. And almost certainly the closest modern day example of what the pizzas that Gennaro Lombardi, Anthony "Totonno" Pero, Luigino and John Sasso were making in NYC in the early 1900s.

Hopefully our visit was the exception, not the rule. --K
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 12, 2012, 01:08:32 PM
Just for the sake of comparison, IMO, the (lowly ;)) Lo Duca plain slice undercrust (https://skydrive.live.com/redir.aspx?cid=11615d9ee5452f4f&resid=11615D9EE5452F4F!158&parid=11615D9EE5452F4F!152&authkey=!AFhyei289LmPVSE) compares favorably (pic taken with an "antique", lo-fi 3GS) to the vaunted Pizzatown (http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=17885.0;attach=51681;image) (when Lo Duca is firing on all cylinders, which is most of the time). Note the almost complete lack of bench flour, prominent microblisters and nice color.

There is no perfect slice. Timing is everything! :)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 12, 2012, 01:17:11 PM
My last quip on the Totonno's visit. Everyone has a bad day, but as I mentioned previously, word is that recent pies all are similar to what we had.

Cookie takes her perch right in the back near the oven (and knows how to make a mean pie herself). There is no way you can tell me she does not notice the visable difference in the pizzas when they come out looking like what we were served.

I would also be somewhat surprised if she is following anything said about her on the internets. Some of these older places may have the weight of history working against them in some instances....maybe feeling they can rely on that alone to bring people in. I can tell you Paulie and Mary Ann are very cognizant of what people are saying about Paulie Gee's.

"We use all of my grandfather's recipes". Relatively meaningless, as the real mettle is in the execution of the recipe.....and with her right there where the pies are made, one has to wonder.

Again, it could be a blip on the radar and I hope so. Warm summer days lie ahead and no trip to ride the Cyclone is complete without a pie from Totonno's rumbling around in your stomach! --K
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 12, 2012, 01:21:03 PM
(To) add to that perfect day scenario at Coney -- a pistachio soft serve cone from Denny's (http://www.yelp.com/biz/dennys-delight-brooklyn) on Surf Ave and a stroll on the Brighton section of the beach to gawk at the pretty Russian and Brooklyn girls. :)

Also (at Luna Park proper), the Air Race thrill ride (http://www.youtube.com/watch?v=B3K1WYDbhC4) is not to be missed either and complements the Cyclone well.

Oh, and I agree, no way Cookie doesn't know the pies are different. I wonder if their Manhattan foray has had a negative effect on Totonno's Coney pies? :( For shame.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 12, 2012, 01:57:57 PM
Chau, the sauce and cheese at Totonno's were the same but...here is the thing...if ever there was a pie that the sum exceeded the individual components the Totonno's pie was it. At its best, it is light and scarfable with a slightly floppy and chewy crust (the kind that tugs a little when you bite in). It had been a minimalism that worked.

I also was thinking about Vesta and that you liked it quite a bit. It looks kinda bready (not in a bad way at all per se). I had an interesting convo with Craig about pizza vs bread at Totonno's. Since Craig indicated he is not a fan of "bread-like" pizza (as I think you and I are, when it is well executed), I wonder how he felt Vesta compared to Forcella for example.

Thanks for the comment about Marty -- he has brought a lot of joy to our (my lady and I) lives! :)

The topic of bread vs pizza is a loaded one.  While they both share a lot in common, I tend to agree with Craig that pizza crust should not be bready, or dense, or tough.  I love a light texture, and airy (not a must but preferred) crumb.  The crust I like has a bit of a crisp, even on NP initially and definitely crispier for NY.  For pan or squares, the crunchiness of the bottom fulfills that need for me.   While I agree with Craig, I think he is also a die hard NP fan, and anything else probably gets tossed into the bread category.   Craig called L&b bread with sauce which he could eat often, while I thought it was a well executed square pizza.  while L&b doesn't really fit the traditional mold of pizza compared to NP or slice pizza, it has the basic components and is well executed, ie not heavy in texture or chew and not heavy on the stomach.  It was definitely light for it's thickness and not bready.   I can also see myself describing the crust as a light textured foccaccia type bread.  Regardless, it was light and delicious.  ;D

But when we talk about bread, we also have light and heavy breads.  I am not a fan of heavy sourdough breads.  I like my breads as light as possible, but I also like sourdoughs that are on the lighter side.  So if I get pizza crust that is light in texture, I'm happy.  If the texture is a bit heavy or a bit too chewy, I call it bready.

So to me, pizza and bread are quite different in their execution.  Vesta, for me is more about the really freshness of the ingredients and the great topping combinations. The pepperoni and fresh mozz pie, Frank baked it less so it was softer, which made the pie better.  Both Craig and I noted this and Frank said that he also personally prefers to bake his dough less.  However, to appease the American palate, they bake the pies at slightly lower temps and longer so customers would be happier.   Frank had me laughing because he said if you bake it less, customers send back the pies.  When he baked them more, they give you fist bumps and head nods in agreement.  Frank also baked one of his doughs at 800F plus which really made the crust shine in tenderness IMO, but again I understand why he doesn't serve it like so and definitely won't fault him or anyone else.

So for places with crust that are on the heavy side, I definitely understand it if they were doing that purposefully because customers were requesting it.

I think we pizza nerds get really picky, but for average customers, it's all really good pizza.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 12, 2012, 02:06:41 PM

I think we pizza nerds get really picky, but for average customers, it's all really good pizza.


Ya think?  That's the understatement of the week.  :D

Yes, for the average person it's all really good pizza indeed....and who can really argue that at the end of the day?

Craig calling L&B good bread that he can eat often has me thinking those long, blazing hot summers in Houston have baked one too many brain cells.  :P
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Don K on March 12, 2012, 03:55:44 PM
Wow, what a fantastic tour! I wish I could have joined you, it looks like you all had a blast. Thanks for all of the mouth-watering pictures.

In all of the times that I've visited NYC, I've never been to any of those places (except Nathan's). You guys have got me wanting to visit again.

Judging by the pictures alone, this was my favorite. Is this Paulie Gee's? It looks incredible.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: akuban on March 12, 2012, 03:58:33 PM
Judging by the pictures alone, this was my favorite. Is this Paulie Gee's? It looks incredible.

Yes. That's the Hellboy. Hot soppressata with a drizzle of Mike's Hot Honey.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 12, 2012, 04:47:44 PM
The more I read, the worse I feel about ordering those pies well done at New Park.  I was just trying to be sure that you had the best experience possible, but it ended up being the worst.  I have gone there many times and got a pie or slices without giving them any special instructions and the pizza was superb.  However, on a rare occasion I've gotten it slightly undercooked and it wasn't quite the same slice.  I encourage you all to go back when you have the chance and do some ordering without my interference.  And on another note, the more I read, the more I wish that the couple who celebrated their nuptials in PGs had eloped.  I certainly have to get out to Franks place and Pizza Town.  Tonight though Mrs Gee and I are gonna try Emma's Brick Oben in Cranford, NJ for the first time.  I've seen some incredible photos on the Strictly Pizza group page on Facebook.  I can hardly wait.   Just like when I get a new hat and my wife says "you don't need another hat" and I respond "I will always need another hat", I will alwYs need another slice.   And BTW, that new L&B hat will always remind me of my favorite pitta tour ever. 

Thanks again,

PG 
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: dmcavanagh on March 12, 2012, 05:08:05 PM
Paulie

Can you get me a hat from the company that cans your tomatoes? :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 12, 2012, 05:08:16 PM
No sweat Paulie.

I'm looking forward to having New Park again.  Will have to hit it up on the way to the Rockaways to see what the hipsters are up to at the beach. :D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on March 12, 2012, 05:28:15 PM
The more I read, the worse I feel about ordering those pies well done at New Park.  Thanks again,

PG 

Paulie-- No worries from me about the well done at New Park.  The salted oven floor really did it for me.  In fact, I picked the New Park slice out as my favorite for the entire trip.  When I told Scott this, he nearly stopped the car and beat my azz.  :-D

2 Pictures from Totonno's, the New Park pie, and Kelly's lemoncello shots in the parking lot.  MMM MMM Good!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 12, 2012, 05:48:31 PM
Limoncello shots in the parking lot?!?!?  Maybe if I didn't have 'em burn the pies he would have broken it out before I left for PG's.  No worries as they say though, it looks like orange juice anyway.

Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Vesta Wood-Fired on March 12, 2012, 08:25:27 PM
  Hey Guys it was a pleasure meeting everyone.  I had a great time and really enjoyed the company.  Also, thank you very much for adding Vesta Wood-Fired to the tour and checking my place out, I really appreciate that.  For the record, I really enjoyed Totonno's on the trip, contrary to majority opinion.  I thought the pizza was great and was executed really nice in the Coal Fired fashion.  I'm sorry I missed that latter part of the tour, but I will definitely be making it out to those spots soon, especially Paulies. 
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: akuban on March 12, 2012, 09:17:22 PM
As promised, here's John on the wheels of peel and the group by the time it hit Paulie Gee's. Again, wish I could have been in on the earlier part, and I wish the early split-off folks could have been on the late part. Chars!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 13, 2012, 04:25:37 AM
Thanks for the halo Scott.

Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 13, 2012, 04:47:36 AM
Paulie,
 I liked the salt and my slice was really not burnt that bad? I understand why you would order well done At new park. Many on the staging area looked light and a tad undercooked .next time we can try medium well!
This slice just nugged out best for my favorite!
Really like the vibe at Robertas and was given the grand tour there great hip spot.
Adam thanks? for posting my timid scared time with a true master guilio you can see how his finger ligaments are quite flexible and that was the highlight of the trip for me for sure!
Expo update
Dinner with mike madan today, paulie he says hello
Got some 1 on 1 with Tony Gemignani! Met Michael Fairholme, meeting tom lehman tomorrow and lots of other great pizza folk. I checked out a beautiful baby blue Stefano oven, and hit 3 great and informative seminars. The show has not even  started yet!
Lots of mobile guys kickin around as well
Night!
Will post tour pics and a thread for expo upon return! Place is amazing!!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on March 13, 2012, 09:22:33 AM
Next stop was L & B for a square slice. As noted, there was a small gum line underneath the cheese (in the areas that do have cheese).  It was not offensive and gave a great additional mouth feel for a pretty tighty crumbed pizza. Highly rated, and the sauce was great.  I bought a round slice, I believe Chau and I decided it was good also.  Also had a Spumoni (ice cream) which was excellent.  With the sit-down sandwich / pasta restaurant next door, I could have eaten here for a week and been happy.  Very nice stop, very busy.  Suits, city workers, firemen, families just people everywhere.

Also a Man-Vs Food episode from there: http://www.youtube.com/watch?v=Ocs79_IbJ-g (http://www.youtube.com/watch?v=Ocs79_IbJ-g)

Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 13, 2012, 12:09:52 PM
I'm looking forward to having New Park again.  Will have to hit it up on the way to the Rockaways to see what the hipsters are up to at the beach. :D

I def need to hit up New Park, so let me know if you want any company. I go out to the beach nearby quite a bit! ;)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 13, 2012, 01:21:40 PM
Frank, I didn't not enjoy Totonno's but I hope you can appreciate the fact that I have had it quite a few times (and Kelly and Paulie have as well) and it was not the pizza that I fell for (this past time). If you had a near perfect memory of their pie and then you got what we got I would think you would feel the same. It used to be very good -- Friday it was merely good, IMO.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 15, 2012, 09:43:40 PM
Never got a chance to put up the few pics  I got from this great trip it was a whirlwind Friday pizza day then platform then on to expo finall back and will start by posting here. Flashbacks of a great day of comradere and pizza too!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 15, 2012, 09:46:01 PM
L&B Yumm I know I have more because the camera made it thru New Park which also beat out best in my opinion I am still pizzaed out from the expo then off to Brooklynn coal fired today to top it off.
John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 10:43:05 PM
Been out exploring in West Texas (made a major pizza discovery on the trip - more to follow later) this week. Sorry for being slow to get these posted.

Totonno's didn't do much for me. Bland and bready. It didn't totally suck like Lombardi's on my last visit, but it was decidedly unremarkable. The coal oven must have been running cooler than my home oven. That being said, meeting everyone certainly overshadowed the pizza. I'd go back and give it a second chance.

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 10:44:14 PM
Nathan's was fun and a GREAT dog!

I saw Grandpa Chacha across the street on our way out.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 10:46:54 PM
L&B was good for me to visit. I hadn't had a slice like that before. It was not something I would bake or eat every week, but I did enjoy it and I would go back for sure.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 10:50:30 PM
I really enjoyed New Park well done pies and all. I would never have guessed I'd see someone throw handfuls of salt into their oven (and you will not see it at The Garage), however I liked the salt on the bottom of the pie. You can see the little white specs on the upskirt shot.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 10:53:15 PM
Roberta's, like the last time I ate there, really didn't do much for me. It's a neat place and probably worth a visit (get them to show you around - it is a LOT bigger than it appears), but that's about it. I did learn that I don't like capers on pizza.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 10:55:12 PM
Barboncino was also just OK. The pies reminded me a lot of Paulie's Gee's...
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 10:58:03 PM
I liked Forcella. Second time I've been and it was consistant. It was a good time there. Somehow I seem to have forgotten to take pictures of the pies?  :-[

Beautiful oven isn't it!  :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 11:01:59 PM
This was my third visit to Paulie Gee's. So far, it has been 100% consistant which is as impressive as anything else. His pies are a little different from my preferred NP style, but they are incredible nonetheless with inspiring flavor combinations. Last, but certainly not least, Paulie is a gracious and giving host.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 11:07:46 PM
Amano was one of my favorite places on this crawl. You are greeted by twin red G. Acunto (not SF) ovens, and they were up to temp. The pies were really just how it like them with a little paper thin crispy shell on the cornice and soft in the center. The center of the pie was thin and wet. Everything was in balance. It reminds me a lot of Keste but with slightly less salt in the dough (still probably 3% or more).
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 11:09:31 PM
Pizza Town and birch beer. Does life get any better???

The last picture tells it all. 30 minutes in the place, and you even look like a local.  :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 11:17:30 PM
At risk of sounding like a broken record, Frank was the most gracious host you could possibly imagine. Vesta was probably the most fun stop of the trip because Frank didn't just stop with the red carpet, he handed us the keys to the place! I was blown away by his generosity. He has a beautiful place (love the twin SF's) and bakes some topnotch pies. The first pie he served us was one of my top pies for the trip: vodka sauce and blackened shrimp. In a word, incredible. His handmade pepperoni pie cooked "Frank's way" (a little lighter bake) was also out of this world. Thank you again Frank! I'm sorry I had to leave early. Anyone who passes within 100 miles of Vesta should make a detour!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 11:19:05 PM
What is the one thing that would get me to leave Vesta early???

Here are the dead solders the next morning. 59 bottles equivalent.

Yes, that's a double mag of Gaja hiding back there by my hand...
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 11:24:49 PM
Gene and I hit Motorino on Sunday. I couldn't pass up a Brussels Sprout pie, and it did not dissapoint. This is still one of my favorite places in NYC.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 11:25:49 PM
Gene checking out some of the city's finner offerings on the way to eat soup dumplings at Joe's Ginger in Chinatown. I think those pink gloves will look good on him when he is in his next BBQ competition...
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: parallei on March 16, 2012, 11:32:13 PM
Hey Craig,

Would you tell me what the toppings were on your first Paulie Gee's photo (PG1) were?

Looks like a good time, and thanks to all for the write-ups and photo's.....
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 16, 2012, 11:33:23 PM
Paul, I'm sorry. I didn't order, and I don't remember. I'm sure someone else does though and will chime in.

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: dmcavanagh on March 16, 2012, 11:54:30 PM
TXCraig1

I'm loving these pictures, and that pie at Pizza Town is my kind of pie. Ok, I think I know who many of the people are, but not sure who pizzablogger is. Also, two guys (one with glasses, one without), they look like brothers, who are they. Also, big guy with crewcut, can't figure out who that is. I think I'm good on all the rest.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 17, 2012, 02:32:10 PM
That puris the Speckticle 261, a tribute to my favorite pie at Roberta's, the Specken Wolf.  Fresh mootz, sliced red onion, sliced ceremonies mushrooms, speck and milled black pepper.  I have since changed the pie by slicing the speck a little thinner and applying it post oven.  In case toyon are wondering, Roberta's address is 261 Moore Street.

Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: parallei on March 17, 2012, 04:53:42 PM
Thank PG.

That topping (if I can find speck here in Denver, regular prosciutto if not) is going to end up on a portion of some pizza in teglia I'm doing next weekend for some friends.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: thezaman on March 18, 2012, 05:25:29 PM
 great report, what a lineup of pizza lovers.I'm very sad i missed it,hopefully there will be many more pizza get togethers.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 18, 2012, 08:02:04 PM
Now ... what city is next for pizza marauders?

San Fran!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 18, 2012, 08:08:51 PM
TXCraig1

I'm loving these pictures, and that pie at Pizza Town is my kind of pie. Ok, I think I know who many of the people are, but not sure who pizzablogger is. Also, two guys (one with glasses, one without), they look like brothers, who are they. Also, big guy with crewcut, can't figure out who that is. I think I'm good on all the rest.


The crew cut guys are Jet Deck and me. PB is pouring the lemoncello in this pic (4th down): http://www.pizzamaking.com/forum/index.php/topic,17885.msg176144.html#msg176144
This is (also the 4th picture down) David/dhs(left) and Nick/gabaghool (middle): http://www.pizzamaking.com/forum/index.php/topic,17885.msg176755.html#msg176755

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 18, 2012, 11:26:51 PM
I'm heading to the Bay area on 4/6 (Easter Weekend) to go on a pizza tour with my son who's stationed at Travis AFB right now.  Here's my current schedule:

Friday

6pm - the Cheeseboard - http://cheeseboardcollective.coop/
7:30pm - Emilia's - http://emiliaspizzeria.com/
8:30pm - Gioia for a slice www.gioiapizzeria.com
9:30pm - Pizzaiolo - www.pizzaiolooakland.com

Saturday
10am - Liguria Bakery -  http://mobile.slice.seriouseats.com/archives/2011/06/daily-slice-pizza-focaccia-at-liguria-bakery-san-francisco.html )
Noon - Tony's North Beach - www.tonyspizzanapoletana.com
2:30pm - Casey's Pizza Truck - http://caseyspizzas.com
5pm - Flour and Water - www.flourandwater.com
7pm - UPN - http://www.unapizza.com/sf/

Sunday

Noon - Zero Zero - www.zerozerosf.com
3pm - Pizza Hacker? - http://thepizzahacker.com/
5pm - Gialina - www.gialina.com
7:30pm - Bi-Rite - www.biritecreamery.com
8pm - Pizzeria  Delfina - www.pizzeriadelfina.com
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 19, 2012, 12:01:34 AM
Paulie,
No Tony Gemignani? that place looks nuts all the styles ..I met him at the expo cool guy as well. !
John
aka-  chuck wagon  ;)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 19, 2012, 12:05:36 AM
Look again Johnny C.  Tony's North Beach, noon on Saturday. 


Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 19, 2012, 07:48:03 AM
My bad
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on March 19, 2012, 02:33:09 PM
Some pictures from Vesta.  Frank restored this 100 year old building. Franks homemade pepperoni was the best I have ever had.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on March 19, 2012, 02:36:52 PM
more pics.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: dmcavanagh on March 19, 2012, 03:18:12 PM
TXCraig1
Thanks for the info, finally putting names and faces together. I knew who you were from your SLICE/Pizza Obsessive interview. Don't wanna meet some of these guys in a dark alley! :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on March 19, 2012, 07:30:21 PM
Yeah, I just gotta get to Vesta one of these days! :'(
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on March 21, 2012, 01:43:08 PM
I wanted to tell a funny story from Best Pizza.  Scott ordered for the group; there wasn't any seating available so we were all kinda standing around visiting and looking at the tomatoes and yeast and stuff on their shelves.  At some point Scott walked up to me and asked if I wanted to try a slice of cheese pizza.  He had them take a normal size slice and cut it into about thirds.  I said sure.  I had no paper plate or napkin so I was kinda holding it with both hands.  Scott turned away to offer someone else a piece.  I took a huge bite, when I hear Scott say-- Don't eat it yet, it's still way to hot.  So by this time the molten volcano of mozz had melted to the roof of my mouth.  My eyes kinda teared up in pain and I walked over to the counter and made some kind of jesture that the guy handed me a plate.  My 3rd degree burn on the roof of my mouth took about 3 days to wear off.  :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 21, 2012, 02:11:48 PM
I constantly burn myself with hot pizza.  I hate waiting for pizza to cool down. 
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: johnnydoubleu on March 21, 2012, 02:21:42 PM
It's a tough slog guys, but we'll get through it -- burnt mouths and all! :)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 23, 2012, 09:59:44 AM
Two weeks later and I'm only getting around to jotting my thoughts down now. It was a lot to digest- both literally and figuratively!

Anyway, before I move on to my reviews, I wanted to thank everyone for their contribution. None of this could have happened without some tremendous generosity by many parties.  The drivers- Nick, Frank, John, David- you guys are amazing. Nick, you drove all the way from Connecticut, then drove all day, stayed at a hotel, and then drove the next day.  That was a gargantuan effort. Frank, you juggled driving AND hosting.  I tip my hat to all of you.

Adam, your 'in' at Forcella paid off- in a huge way.

Kelly, Adam, Paulie, JohnW, JohnC, Craig (and anyone else I'm forgetting), your input on the itinerary was a godsend.

Last, but not least, Chau, thanks for instigating this.  You put all this motion.  I don't even want to think what you, Craig, Gene and Bob shelled out for air fare.  The distance you all traveled (everyone traveled) gave this event an epic scope.

Next... my thoughts on the pizza.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 23, 2012, 10:20:26 AM
Thanks to my excursions in recent months, my perception of great pizza has expanded. I'm much more open to a variety of toppings, I'm learning to see particular variations as positive traits rather than faults and I'm beginning to be a little less NY style centric.  This all being said, I'm not sticking a flower in my hair, dropping acid and singing kumbaya. My foundation has been rocked, but it hasn't crumbled. At its core are values that will never change.

Toward the top of my core value list is the inherent superiority of longer fermented dough.  When NY was going through it's golden age of pizza 20 years ago, every pizzeria wasn't perfect.  The ovens were more powerful, so the bake times, for the most part, were respectable, but nobody really understood the benefits of longer fermentation.  Most still don't.  To John Q. Pizzeria Owner, you use enough yeast so the dough is ready when you need it- if the logistics work out to a day of fermentation or an hour, to him (and, let's face it, many of his customers), it makes no difference. You'd have some shops whose logistics fared better with same days, while others would make the dough the day before.  The day before places would usually sell more pizza, but I think you'd be hard pressed to find an owner that knew why.

Fast forward 20 years and you still have pizzeria guys that don't understand the benefits of longer fermentation.  This is, imo, why pizza is so incredibly mediocre today- because you had so many owners that didn't understand what made their pizza great, they couldn't take the necessary steps to safeguard it.  Oven manufacturers started making weaker ovens, and, rather than saying 'wait a sec, a fast bake time is integral to the greatness of my pizza' the owners just rolled over and bought the weaker ovens. Fermentation took a similar route. Because these owners didn't see the great pizza/longer fermentation connection, they didn't fight the trend towards same day doughs.

Fortunately, we know better.  While countless areas of pizzamaking are hotly contested, no one on this forum, after making an overnight dough ever comes back and says "You know what, I prefer the blandness of my two hour dough."  Never happens.

This is the information age.  I know it's unrealistic to expect Dom Demarco to go online and learn about fermentation, but, at some point, someone had to tell the guy that longer fermentation produces a better tasting crust.  And for him to ignore that information is unforgivable.  And, imo, it's equally unforgivable for the guys/gals at Totonno's to be as clueless.

Bottom line, no matter how much my pizza horizons expand, I will never be able to tolerate a short fermented tasteless crust.

A second core value of mine is excess char. We make a lot of fun of Americans who call slightly charred pizza burnt, but, truly burnt pizza can be an issue. Unless a pizzeria is marketing to a specific niche demographic that's seeking out an excessive amount of char, there's a quantity of char, that, if you surpass it, you betray your customer. New Park completely crossed this line.

Now... when Paulie first mentioned New Park to me a while back, I did my homework and pulled up countless images of their 'well done' pies.  They have a very long history of doing well done pies that aren't burnt, so I don't blame Paulie in the slightest.  This poor excuse for a pizza was entirely New Park's fault.  Kelly was able to reverse engineer a non burnt slice in his head, but I just couldn't look past the fault.  I really wish I could have picked up a regular slice, but, with all the pizzas we were eating, it just felt like too much.

Those are, by far, the two greatest black marks of the trip.  Any other issues I might have had are just small nits/personal preferences.

Speaking of personal preferences, I'm not entirely certain where I stand with pan pizza.  It's possible that I just haven't had the right pan pizza, but, right now, from the places I've gone to, I like it, but it doesn't send my heart soaring.  It's difficult, because pan pizza is such a crowd favorite and I'm pretty proud of my accessible palate, but I have to go with my gut, and, right now, the feeling I get when I walk into L&B isn't the same level of excitement when I walk up to the window at pizza town- or for that matter, the exhilaration I'm finding myself experiencing at one of the Neapolitan(ish) places.

Take Artichoke- I liked the square, a lot, but I can't help but think that if you took those toppings and put them on a pizza town or a Vesta dough, it might be better- not 'different' but better. I can compartmentalize Neapolitan and appreciate it's differences/see it for what it is, but I can't do the same thing with pan pizza. It's just too inherently similar to NY style not to be judged side by side.

Don't get me wrong, I'll keep eating/trying squares, in the hopes one will eventually blow me away, but right now, I haven't had one that could hold a torch to a great slice.

Those are the bigger themes that have been playing out in my head since the trip.  From here on out, let's go pizzeria by pizzeria.

Roberta's

Roberta's hasn't gotten glowing reviews on this site, so I wasn't expecting it to be all that wonderful, but, at the same time, I was aware that Paulie had been inspired by them, so I knew they couldn't be all bad.  I ended up being impressed.  Very impressed.  As much as I still hate King Arthur flour  ;), I was incredibly pleased by Roberta's choice to use an 00/Sir Galahad blend. Talk about thinking outside the box!  The tenderness from the lower protein flour really shined through. If I've got a Bee Sting in front of me next to a Hellboy, I'm going for the Hellboy, but the Bee Sting is still an extremely respectable pizza. Now, the Beastmaster has the dubious honor of being the worst pizza I've ever consumed, but I think that has more to do with my own personal issue with melted gorgonzola than anything else, so I don't put that in the loss column. When I think of Roberta's, my mind immediately zeros in on a tender, flavorful crust, that, when combined with the right toppings, is one of the better Neo-NY hybrids that NY has to offer.

Barboncino

Ron's a really great guy and he/his staff went to great lengths to accommodate us, but his pizza did not meet my expectations.  The Village Voice missed the mark.  It was good and it certainly deserves it's place in the NY Neapolitan landscape, but I can't at this point, say it was better than Keste. Or, for that matter, better than Forcella, Motorino, Paulie Gee's or Robertas. The crust was a little on the dry side. It also probably didn't help that we went to Forcella right after, where the crust is considerably more moist. One of the realities of Neapolitan pizza is that you're at the mercy of whoever is forming skins/tending the oven that evening and none of the NY places (that I know of) have owners behind the counter (at least not by themselves), so you're going to get variations from different employees.  I would like to think that we just caught Ron on a bad night.

Forcella

Forcella blew me away.  Everyone was incredibly accommodating throughout the day and night, but Giulio went above and beyond his duties as a host.  I remember reading about Olio a while back and feeling like the way it was being marketed was a bit pretentious.  Forcella, the restaurant, and Giulio, the person, are the complete antithesis of pretentious. I am so pleased that Giulio has found a better outlet for his talents and that we could experience it firsthand.  After Motorino and Keste (and my time here), I was under the impression that I had a pretty good idea of Neapolitan pizza, but this took that preconception and obliterated it. That crust was SO moist! With that much water it gets difficult to avoid gum lines with fast bakes and this was cooked through. I can't really say, at this point, if it's my favorite Neapolitan pizza in NY, but it's definitely in the running.  If Giulio ever did a brussels sprouts or a lardo pizza, I think, for me, he could beat out Motorino and Keste. Maybe.

I guess I could try to appreciate all the Neapolitan places for what each offers, but I was raised on pizza being very competitive, so that's difficult  :) Long before Iron Chef ever aired, the pizzerias of my youth waged battle with each other for County, State and Regional bragging rights.

Best

One of the aspects of these trips that I've noticed is that the pizza tastes a bit better after I've brought a slice home and re-warmed it.  I think it has less to do with re-warming having any benefit and more from the fact that I can sit down and appreciate the pizza with a greater focus. Anyway, the white pizza I had taken home from Best tasted quite a bit better than the white pizza I had in person. The sesame seeds were still a nice touch, but the caramelized onions were a bit scant and my slice ended up being a bit bland. I still have the same feelings about the red slice- liked it, but miss the oregano.  Now that I've had a couple slices I'm also coming to the conclusion that the cheese is too sparse. I know Frank is trying to do something different, but, come on, don't be stingy with the cheese :) It's still a really solid NY slice, but, if I go back, I think I'm taking a page out of Adam's book and trying a sandwich.

Paulie Gee's

Paulie's hosting abilities are, by now, quite legendary, so I don't think I have to focus too much on how incredibly gracious and generous he was.  Paulie is the man.

As you all know, I've had nits with Paulie's pizza in the past.  We've all had some good laughs joking about bench flour, but, joking aside, Paulie brought his A game that night.  The bench flour was indiscernible and the undercrust char (that had previously been pretty extreme) was absolutely perfect. With those two issues resolved, for me, that puts Paulie's pizza into the running for best in NY.  I still think wistfully of Roberto's lardo and Motorino's brussel sprouts, but that Hellboy is holding an equally important place in my heart. And that speck pie is also a contender. Between the person and the pizza, if I make it to Brooklyn, I'm not missing Paulie Gees.

NJ leg thoughts to come...
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 23, 2012, 10:47:42 AM
Nice write up Scott.

FYI - I read recently that KA is coming out with a bleached and brominated HG flour aimed at the NY slice market...
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 23, 2012, 11:48:35 AM
FYI - I read recently that KA is coming out with a bleached and brominated HG flour aimed at the NY slice market...

KA is going to start selling bromated flour?! What the heck are they smoking? Do they really think they're going to make inroads into such an incredibly saturated market with a product that's more costly than anything out there?

So... does this mean that KA will take back all the bad things they say about bromate?  ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Don K on March 23, 2012, 12:01:55 PM
When NY was going through it's golden age of pizza 20 years ago, every pizzeria wasn't perfect.  The ovens were more powerful, so the bake times, for the most part, were respectable, but nobody really understood the benefits of longer fermentation.  Most still don't.  To John Q. Pizzeria Owner, you use enough yeast so the dough is ready when you need it- if the logistics work out to a day of fermentation or an hour, to him (and, let's face it, many of his customers), it makes no difference. You'd have some shops whose logistics fared better with same days, while others would make the dough the day before.  The day before places would usually sell more pizza, but I think you'd be hard pressed to find an owner that knew why.

Fast forward 20 years and you still have pizzeria guys that don't understand the benefits of longer fermentation.  This is, imo, why pizza is so incredibly mediocre today- because you had so many owners that didn't understand what made their pizza great, they couldn't take the necessary steps to safeguard it.  Oven manufacturers started making weaker ovens, and, rather than saying 'wait a sec, a fast bake time is integral to the greatness of my pizza' the owners just rolled over and bought the weaker ovens. Fermentation took a similar route. Because these owners didn't see the great pizza/longer fermentation connection, they didn't fight the trend towards same day doughs.
I'm just curious...This "Golden Age" that you speak of...do you mean 20 years ago and long before, or was there some pinnacle reached in the 1990's and things have since declined?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 23, 2012, 12:17:01 PM
KA is going to start selling bromated flour?! What the heck are they smoking? Do they really think they're going to make inroads into such an incredibly saturated market with a product that's more costly than anything out there?

So... does this mean that KA will take back all the bad things they say about bromate?  ;D


 ;)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 23, 2012, 12:54:25 PM
I'm just curious...This "Golden Age" that you speak of...do you mean 20 years ago and long before, or was there some pinnacle reached in the 1990's and things have since declined.

I can't speak for pre-1975, but I do know, that as you go further back, you start getting into the pre-high gluten flour era (pre-1970?), which may (or maybe not) have impacted the quality of the pizza. From my own experience, I can only vouch that 1975-90 was a magical time, with everything taking a downward turn after that.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 23, 2012, 12:57:33 PM
Amano

Amano's crust is as good as Keste, but they drop the ball on the toppings.  No lardo, no brussels sprouts. They've got the spicy sopresata, but no hot honey :) Keste can have purely Italian ingredients and still haunt my dreams, so why can't Amano?

Pizza Town

Michelle Tomo makes a better pizza then her brother, Bruce.  Her brother is equally as talented at busting balls "Hey, you guys ever ordered beverages before?" but his pizzas are a bit smaller and don't have the same flair.  I can't really put my finger on it, but something's missing. It's not like he can't make pizza at all- out of 10, I'd give her a 9 and him an 8, but I was a bit dissappointed that the rest of the group didn't get to see Pizza Town at the top of it's game.

Vesta

I have recently come to the conclusion that wisdom has a flavor.  In other words, if someone's done their homework, you can taste it in the pizza.  I can taste the wisdom in Frank's pizza. I think I've got his new slogan "A little bit of brain in every bite." :)

In my last review, I stated that Frank's pizza was the best pizza in NJ, so my expectations were high on this second visit.  Long story short, he did not dissappoint. I continue to stand by those words.  Brussels sprouts, pancetta and lardo may haunt my dreams, but the pistachio pesto smoked mozzerella pie haunts my waking moments as well. I can't even type this without tilting my head back and wishing I had a slice in hand. And my whistfullness doesn't only relate to the pesto or mozz- when I close my eyes, what plays most predominantly in my mind is the golden brown crust that I believe might have some hard cheese sprinkled on it.

He did a longer baked crispier crust and a shorter baked softer crust.  Both were superb.  No matter how you bake it up, that dough is a winner.

The shrimp, this time around, were a bit bolder tasting than the last outing. Since I prefer a milder tasting shrimp, this was a bit of a disappointment for me.  I don't blame Frank, though.  That's the nature of shrimp. Honestly, with the pepperoni pie and the pistachio pesto, the third pie could have been covered in dog crap and I'd still be singing Frank's praises.  

Frank doesn't make his own pepperoni, so I have to give some credit to the salumeria that produces it, but he did discover this product, and he brought it to our attention, and for that, he gets major props.  Before this, I thought Hormel Rosa was good.  What little did I know? One day, you think you know something, you take a trip to Vesta and you figure out that what you thought you knew was just a tip of a small iceberg. Hormel rosa is like a Honda Civic, while Frank's pepperoni is the Starship Enterprise- at warp speed.

Engage!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: dmcavanagh on March 23, 2012, 03:01:40 PM
Scott123

Great write up of your thoughts on the pies you guys all enjoyed on the resent crawl. Wish I could've been there, maybe next time.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 23, 2012, 04:15:37 PM
The latest from King Arthur...
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 23, 2012, 04:24:23 PM
You are too funny Craig! This is great.  :-D  For all those who love KA and hate bromates.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 23, 2012, 04:36:22 PM
The KA tech people reccomend using the Perrier water with extra benzene with this flour.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 23, 2012, 04:37:20 PM
This is great.  :-D  For all those who love KA and hate bromates.

Actually, they designed it for those who hate KA but love bromate...
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 23, 2012, 06:19:12 PM
The latest from King Arthur...

 :-D

I like big oven spring and I cannot lie...
You other bakers can't deny...
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 23, 2012, 06:24:43 PM
Actually, they designed it for those who hate KA but love bromate...

I should have said for those (members) who love KA and hate bromates.  Let's see if it is suddenly safe to use bromated flour now that KA has stamped it's seal of approval.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: dmcavanagh on March 23, 2012, 06:45:04 PM
SIR Scottalot :-D :-D :-D
I'll take a bag.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 23, 2012, 06:51:06 PM
SIR Scottalot :-D :-D :-D
I'll take a bag.

And now with 2 times the bromates!  :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: dmcavanagh on March 23, 2012, 07:33:07 PM
Hey Craig, I love the new addition "Pulcindillo" :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 23, 2012, 07:36:32 PM
And now with 2 times the bromates!  :-D

Yes, I noticed that as well. Craig, is the 2x part of the photoshopping or is it actually 2x bromates. 2x bromates is actually a bit tempting, if it existed  ;D Double the bromates, double the fun.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 23, 2012, 07:42:28 PM
Yes, I noticed that as well. Craig, is the 2x part of the photoshopping or is it actually 2x bromates. 2x bromates is actually a bit tempting, if it existed  ;D Double the bromates, double the fun.

What photoshopping?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 23, 2012, 07:43:12 PM
Hey Craig, I love the new addition "Pulcindillo" :-D

Thanks - that's The Garage's new mascot!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: thezaman on March 23, 2012, 08:22:23 PM
 craig like the mascot a lot. you are to funny with the ka. what bottle of wine are you by now :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 23, 2012, 09:43:25 PM
craig like the mascot a lot. you are to funny with the ka. what bottle of wine are you by now :-D

We lost count...
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 23, 2012, 10:26:31 PM
Hey Craig, I love the new addition "Pulcinadillo" :-D

I like your new Pulcinella too.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on March 23, 2012, 11:32:05 PM
Pulcinadillocello! :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 24, 2012, 12:32:46 AM
Pulcinadillocello! :-D

We just finished a glass... Might need to repeat...
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 24, 2012, 12:34:34 AM
Pulcinadillo really prefers wine though.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 24, 2012, 05:53:47 PM
Sorry for anyone that doesnít like this video, but it has to do with partying with pizza like we did.  The video was posted on Slice.

http://slice.seriouseats.com/archives/2012/03/video-pizza-party-in-the-style-of-friday.html

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: akuban on March 25, 2012, 09:55:28 PM
Forgot I had this photo on my phone. Love that Norma has a hat for her pizza stall at the market. I bet pizza-hat collector Paulie Gee would love to get his hands on one.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 25, 2012, 10:10:43 PM
Forgot I had this photo on my phone. Love that Norma has a hat for her pizza stall at the market. I bet pizza-hat collector Paulie Gee would love to get his hands on one.

Adam,

Thanks for posting Steve with his Normaís Pizza hat!  :)  If Paulie Gee ever wants a Normaís Pizza hat, let me know.  I sure donít know why he would want a Normaís Pizza hat though.  :-D Hope you can make it to my pizza stall someday.

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jet_deck on March 25, 2012, 10:21:56 PM
Thanks akuban.  This is the exact moment at Best when I realized that the cheese had melted to the roof of my mouth.  -- Priceless.  Iirc.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 25, 2012, 10:27:16 PM
Thanks akuban.  This is the exact moment at Best when I realized that the cheese had melted to the roof of my mouth.  -- Priceless.  Iirc.

Gene,

I didnít even know you burnt the roof of your mouth at Bestís pizza.  That sure had to hurt.  :(

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: akuban on March 25, 2012, 10:36:30 PM
Gene: You do sort of look like you're realizing ... "Oh, heck!"
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 25, 2012, 10:55:09 PM
Adam,

Thanks for posting Steve with his Normaís Pizza hat!  :)  If Paulie Gee ever wants a Normaís Pizza hat, let me know.  I sure donít know why he would want a Normaís Pizza hat though.  :-D Hope you can make it to my pizza stall someday.

Norma

Who wouldn't want one??? I know I do. I'll trade you for a Global Geophysical hat.  :-D

As I understand it, the hat is one of a kind unfortunately.

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on March 25, 2012, 11:05:51 PM
One of a kind, that's true. And even though it has Normas name on it, I hereby claim the rights to the design seeing as how I had it made for myself. :-D >:D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 25, 2012, 11:09:37 PM
Who wouldn't want one??? I know I do. I'll trade you for a Global Geophysical hat.  :-D

As I understand it, the hat is one of a kind unfortunately.

CL

Craig,

I sure donít know why you would want a Normaís Pizza hat, but if you really want one the lady right up the aisle from me does the embroidery on the digital sewing machine at market.  What the heck is a Global Geophysical hat?  :-D

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 25, 2012, 11:10:51 PM
One of a kind, that's true. And even though it has Normas name on it, I hereby claim the rights to the design seeing as how I had it made for myself. :-D >:D

Steve,

How can you forget that I had that hat made for you?   :-D  You decided on how you wanted the name to look right?

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on March 26, 2012, 12:03:31 AM
No Norma, you had the "Grisafi's Pizza" hat made for me. I had this one done myself. Maybe you should take some of your moms medication! >:D :-D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: parallei on March 26, 2012, 12:14:48 AM
I want a Norma's Pizza Hat!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 26, 2012, 07:27:47 AM
No Norma, you had the "Grisafi's Pizza" hat made for me. I had this one done myself. Maybe you should take some of your moms medication! >:D :-D

Steve,

I did forget that I first bought you the Grisafiís Pizza that and then you had the Normaís Pizza hat made.  Time to ask my mom for some of the memory pills to try.  :-D  Every week you keep telling me that you forgot things, but my mind must be out of control.  Grisafiís Pizza sounds a lot better for a pizza stall because that is an Italian name.  I do remember I bought all my aprons at http://www.happychefuniforms.com/ and had them embroidered by the Faye at market.  http://www.rootsmarket.com/standholders-detail.asp?Image=2  :angel:

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 26, 2012, 07:30:01 AM
I want a Norma's Pizza Hat!

Paul,

I sure donít know why you would want a Normaís Pizza hat either.  I am not some kind of famous pizzeria.

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 26, 2012, 08:47:38 AM
Forgot I had this photo on my phone. Love that Norma has a hat for her pizza stall at the market. I bet pizza-hat collector Paulie Gee would love to get his hands on one.

That's a bet you would win, Slicemeister.  If could find someone foolish enough to wager with you.  I would LOVE one of those hats and would wear it proudly at Paulie Gee's on a regular basis.  We can trade, Norma once my hats arrive. 

Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 26, 2012, 08:55:36 AM
Paulie,

I will trade hats with you.  Do you have any kind of lettering in mind that you might want?  Faye at market can do almost anything.  Do you also have any particular color in mind for the hat?  I would love one of your hats to wear at market and would wear it proudly.  ;D

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 26, 2012, 09:27:24 AM
Paulie,

I will trade hats with you.  Do you have any kind of lettering in mind that you might want?  Faye at market can do almost anything.  Do you also have any particular color in mind for the hat?  I would love one of your hats to wear at market and would wear it proudly.  ;D

Norma

You don't need to have a hat made up just for me. If you make a bunch I'd love to have them.  I thought you already had them made up.  As far as colors go, whatever you like.

Thanks,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 26, 2012, 10:39:07 AM
You don't need to have a hat made up just for me. If you make a bunch I'd love to have them.  I thought you already had them made up.  As far as colors go, whatever you like.

Thanks,

PG

Paulie,

I am just a small pizza stand at a local farmers market, so I really donít have any hats made up.  This is my small pizza stand.  http://www.rootsmarket.com/standholders-detail.asp?Image=59  The pizza stand is only 8íx 13í and I only make pizzas on Tuesday when the market is open.  I will gladly have a hat made for you.  In a few weeks I will send you one.  I appreciate you would be willing to wear a hat from my small pizza stall.   :)

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 26, 2012, 11:07:27 AM
Thanks Norma.  I will wear it proudly. 

Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 26, 2012, 11:16:44 AM
Thanks Norma.  I will wear it proudly. 

Ciao,

PG

Paulie,

Thanks!  :)

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: thezaman on March 26, 2012, 01:56:57 PM
norma, your stand looks very professional,clean and well organized.i am coming out to visit this summer. beer and pizza please!!oh i would like to trade hats to!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: BrickStoneOven on March 26, 2012, 05:04:30 PM
I have a question. How many pizza's can Frank fit in his SF at one time and what size are they?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 26, 2012, 05:10:15 PM
Frank at Vesta, right? They looked like the 105cm model to me. I'd guess 3-4 pies at a time would be possible. I could be wrong; I'm sure he'd tell you for sure if you send him a PM.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: BrickStoneOven on March 26, 2012, 05:19:41 PM
Frank at Vesta, right? They looked like the 105cm model to me. I'd guess 3-4 pies at a time would be possible. I could be wrong; I'm sure he'd tell you for sure if you send him a PM.
Yea Vesta Frank. That something I forgot to ask, what size the ovens were.

EDIT: Oh wait lol, I meant the size of the pizzas.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 26, 2012, 05:24:44 PM
13" maybe?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: norma427 on March 26, 2012, 05:38:40 PM
norma, your stand looks very professional,clean and well organized.i am coming out to visit this summer. beer and pizza please!!oh i would like to trade hats to!

Larry,

Thanks!  The stand is so small that Steve and I have problems sometimes trying to get by one another.  Glad to hear your are coming to visit this summer.  :) I will supply the pizzas and maybe Steve will bring some of his homebrew.  You already sent me one of your hats, so I will gladly give you a hat too.  I really love the hat you sent me!  :chef:

Norma
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pizzablogger on March 26, 2012, 07:15:05 PM
Thanks akuban.  This is the exact moment at Best when I realized that the cheese had melted to the roof of my mouth.  -- Priceless.  Iirc.

LMFAO Gene!

Almost looks like you realize your head may explode.

Great shot. -k
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 26, 2012, 08:41:07 PM
I believefranks ovens are the 120 48" stefano  He does like 3  16" in there  Frank modified the opening to get the 16" in there.T he Smaller  Bambinos are 12"-14" can  i would say 3-4  easy !
John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: BrickStoneOven on March 26, 2012, 09:18:27 PM
Thanks guys.

I'd feel weird pming him and probing him with a bunch of questions.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 26, 2012, 09:42:22 PM
I believefranks ovens are the 120 48" stefano  He does like 3  16" in there  Frank modified the opening to get the 16" in there.T he Smaller  Bambinos are 12"-14" can  i would say 3-4  easy !
John

I'd be curious to know for sure. Standing in front of them, they seemed smaller than mine which is 120.

CL
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: BrickStoneOven on March 26, 2012, 10:08:33 PM
I'd be curious to know for sure. Standing in front of them, they seemed smaller than mine which is 120.

CL

What's the width of your entrance, 17"?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Vesta Wood-Fired on March 26, 2012, 10:13:09 PM


  What's Up Fellas!  My ovens are 120 cm.  I can fit 4 12-13" pizzas or 3 16" inch large pies.  Although, the most I ever bake in the oven at one time is two pies, individual or large.  Yes the mouth is custom for my 16" pie. 
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 26, 2012, 10:14:38 PM
Thanks Frank - and thank you again for the wonderful hospitality a couple weeks ago! Loved that "Frank Style" pepperoni pie!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Vesta Wood-Fired on March 26, 2012, 10:21:13 PM
Thank you!  I'm glad you liked it.  Hopefully, see you guys again, workin on some more tricks.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: BrickStoneOven on March 26, 2012, 10:23:07 PM

  What's Up Fellas!  My ovens are 120 cm.  I can fit 4 12-13" pizzas or 3 16" inch large pies.  Although, the most I ever bake in the oven at one time is two pies, individual or large.  Yes the mouth is custom for my 16" pie. 
Thanks Frank. Quick question. Did you do something to it to make a 16" possible or did you ask SF to mode the entrance?
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 26, 2012, 11:41:34 PM
 :D see I do pay attention frank ! and I will answer again for 10 points. only know because frank has told me the face plate comes off and was modified by local crafstman. Think story was Stefano was slack in responding to his request, and frank figured it out rather than wait.  Sure frank will chime in again after dinner rush. Nice to know you are lurking out there ;) see you soon ,I need my Vesta fix .
John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: BrickStoneOven on March 27, 2012, 09:52:43 AM
:D see I do pay attention frank ! and I will answer again for 10 points. only know because frank has told me the face plate comes off and was modified by local crafstman. Think story was Stefano was slack in responding to his request, and frank figured it out rather than wait.  Sure frank will chime in again after dinner rush. Nice to know you are lurking out there ;) see you soon ,I need my Vesta fix .
John
Thanks John.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Vesta Wood-Fired on March 27, 2012, 12:55:01 PM

  Yes the first oven, they made custom for me before it was shipped.  I didnt do both because I wasnt too sure how it was going to work out.  After I was open for three months I hired a local guy to do the second one.  He actually had to crawl inside the oven lol!  The reason I had the local guy do it was because I think Stefano was really busy and couldnt make it out for another 6 weeks, and it was more inexpensive than flying him all the way out here.

  COme in for the fix and some shop talk John. :chef:
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 29, 2012, 01:58:51 PM
Thought you guys would enjoy this:

http://t.co/kY04YHXl

Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 29, 2012, 06:26:01 PM
That's great, Paulie. Was this really your first time?

How did it compare to New Park? Who was making pies- was it Michelle or one of the brothers?

Did you get a hat?  ;)
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 29, 2012, 07:39:14 PM
Yes, first time.  Apples and oranges on New Park.  I loved the lightness of the slices.  If I didn't get that fried ham and cheese calzone I could have eaten a whole pie.  I met both girls.  They are having Bruce bring in from home a vintage Pizza Town USA hat that lights up.

Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 29, 2012, 07:50:17 PM
Oh, come on, Paulie, apples and oranges?  These are both classic NY style pizzas.  I wouldn't ask you to compare Pizzatown to Keste, but Pizzatown and New Park are birds of the same feather.

Let's try this hypothetical.  You haven't eaten at p-town or new park in 6 months and are in the mood for a NY slice. Both are next door to each other.  Where you do you get the slice from?

Are you serious about that hat?  They're just bringing it in to show it to you, right?  You're already a legend, Paulie, but I think if you could score that hat, you'd become immortal  ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 29, 2012, 10:12:16 PM
If we can all answer the above question I wold have to go with New Park (not too well done) and scrape the salt off! wait-  that sounds like too much work !  You know from My posts, Pizza Town Is one of my absolute  Favorites but its almost beyond NY if that makes sense? Chau?
and I though Larry had the girls loosened up ? A light up hat No way Paulie Gee!
John
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 29, 2012, 11:41:48 PM
Oh, come on, Paulie, apples and oranges?  These are both classic NY style pizzas.  I wouldn't ask you to compare Pizzatown to Keste, but Pizzatown and New Park are birds of the same feather.

Let's try this hypothetical.  You haven't eaten at p-town or new park in 6 months and are in the mood for a NY slice. Both are next door to each other.  Where you do you get the slice from?

Are you serious about that hat?  They're just bringing it in to show it to you, right?  You're already a legend, Paulie, but I think if you could score that hat, you'd become immortal  ;D

Absolutely apples and oranges.  Maybe even apples and bowling balls.  The New Park slice is softer and had much more cheese on it.  It's also bigger.  The Pizza Town slice has far less cheese and is crisper than the New Park slice.  I could easily scoff down twice as many Pizza Town slices.  I love them both, but having to chose one or the other, I'd chose the New Park 9 out of 10 times. 

As far as the hat goes, I'm as serious as a heart attack.  Wanna wager that I can produce a picture by tax day.  $20.   

Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 29, 2012, 11:52:25 PM
If we can all answer the above question I wold have to go with New Park (not too well done) and scrape the salt off! wait-  that sounds like too much work !  You know from My posts, Pizza Town Is one of my absolute  Favorites but its almost beyond NY if that makes sense? Chau?
and I though Larry had the girls loosened up ? A light up hat No way Paulie Gee!
John

Way, Way way John.  Time will tell for sure though.


Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Ev on March 30, 2012, 07:33:16 AM
My "Norma's Pizza" hat is missing. Can't find it anywhere. Paulie? >:D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 30, 2012, 07:42:59 AM
If we can all answer the above question I wold have to go with New Park (not too well done) and scrape the salt off! wait-  that sounds like too much work !  You know from My posts, Pizza Town Is one of my absolute  Favorites but its almost beyond NY if that makes sense? Chau?
and I though Larry had the girls loosened up ? A light up hat No way Paulie Gee!
John

Well I am disqualifying myself from this one.  I showed up on the late bus and had a New Park slice reheated after it was already well done.  But I still loved it, so I just love a crispy slice.  Between a reheated New Park slice and a fresh Pizza town slice, I'd go with Pizza town.  But for sure, the New Park slice was more substantial while the Pizza town slice seem more balanced.  But hell, I loved them both.   :-*
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 30, 2012, 09:51:59 PM
I have to go with New Park.
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: pauliegee on March 30, 2012, 10:04:11 PM
I have to go with New Park.
I think you guys need to come back and perform some additional analysis.

Ciao,

PG
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: TXCraig1 on March 30, 2012, 10:06:48 PM
To be clear, I meant between New Park and Pizza Town.

I'm always up for more analysis!
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: scott123 on March 30, 2012, 10:12:45 PM
I think you guys need to come back and perform some additional analysis.

If, by 'come back' you mean that everyone needs to make a return trip to Pizza Town, then, yes, I agree  ;D
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Jackie Tran on March 30, 2012, 10:35:31 PM
I would like to clone the pizza town crust so that I don't have to fly all the way up there just for a slice.  I'm making dough now and IF by chance, I get remotely close to it, I'll post some photos. 
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: Tonysappy on March 31, 2012, 01:56:43 PM
Hi guys--I love pizza
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: JConk007 on March 31, 2012, 04:08:52 PM
MY summary as per answres
Pizza town - Balanced , Light, crispier, I have a lot of past slice here !

New Park - Substantial More cheese, going back for sure

whole pie?
Pizza town - Easy , piece of cake!
 New Park - UM allways willing to try but doubtful
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: thezaman on April 01, 2012, 03:19:08 PM
 will be back in new york 4/15/16,17,i want pizza! don antonios, pizza fresca?,co., donatella's
Title: Re: Chau's Coming to New York! Tour Time!!!!
Post by: jwmadchef on January 04, 2013, 03:16:24 AM
Paulie,

What where your favorites in the bay area.

I have done delfina pizzeria, flour plus water, zero zero, tonys, and pizzaiolo.

jw