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Author Topic: Don Antonio. New York  (Read 7256 times)

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Offline chriscar

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Re: Don Antonio. New York
« Reply #20 on: September 26, 2017, 11:22:44 AM »
Matt,

Thanks for the link. By the way, would you have any insight on how to get replicate the texture of the sausage? Maybe it's pre-cooked, and has the fat skimmed off. I put the sausage on raw, and my Blackstone has enough heat to cook it through, but it's more like clumps of sausage. [Edit] Never mind, I just read the recipe.  :-[

Off topic - Where are you on Long Island? I was born and raised there, lived in Ronkonkoma for the last 20 or so years, and moved to Dallas 4 years ago.

Cheers!
Chris
« Last Edit: September 26, 2017, 03:02:06 PM by chriscar »
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Offline hammettjr

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Re: Don Antonio. New York
« Reply #21 on: September 26, 2017, 06:30:44 PM »
Matt,

Thanks for the link. By the way, would you have any insight on how to get replicate the texture of the sausage? Maybe it's pre-cooked, and has the fat skimmed off. I put the sausage on raw, and my Blackstone has enough heat to cook it through, but it's more like clumps of sausage. [Edit] Never mind, I just read the recipe.  :-[

Off topic - Where are you on Long Island? I was born and raised there, lived in Ronkonkoma for the last 20 or so years, and moved to Dallas 4 years ago.

Cheers!
Chris

Yeah, I remember the sausage being dry and crumbly. I'm sure there's a reason why they do it that way, but I'd be interested in trying it a little less cooked.

I'm in Nassau county, towards the north shore. Been here for 4 years, was in Queens before that.

Matt

Offline jkb

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Re: Don Antonio. New York
« Reply #22 on: September 27, 2017, 02:58:27 PM »
Yeah, I remember the sausage being dry and crumbly. I'm sure there's a reason why they do it that way, but I'd be interested in trying it a little less cooked.

I'm in Nassau county, towards the north shore. Been here for 4 years, was in Queens before that.

I'm originally from Plainview.  My parents were from Queens.
John

Offline hammettjr

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Re: Don Antonio. New York
« Reply #23 on: June 21, 2019, 08:26:09 PM »
Another nice lunch. I really like this place (it's still the only neo pizza I've had). Some Ricotta on the top one.
Matt

Offline jkb

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Re: Don Antonio. New York
« Reply #24 on: June 22, 2019, 02:29:55 AM »
Another nice lunch. I really like this place (it's still the only neo pizza I've had). Some Ricotta on the top one.

That looks better than what I had.  There was almost zero char.
John

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Offline morrissey

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Re: Don Antonio. New York
« Reply #25 on: July 22, 2019, 01:14:25 PM »
I am going there tomorrow, any suggestions on what pie to order. It will be me solo. I am thinking the Montanarra but open to suggestions. Full disclosure: I am going to Scarrs downtown after, so I need to save some room.

tomorrow is my last day of living in NYC after 15 years. I plan on eating pizza 3 times, Don Antonio, Scarr's and then L&B with the family.

Offline HansB

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Re: Don Antonio. New York
« Reply #26 on: July 22, 2019, 02:31:12 PM »
IMHO, their fried pizza is very good. I'd go with the Montanara too. Too bad you don't have time for Song E Napule!
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"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline Mark Polo

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Re: Don Antonio. New York
« Reply #27 on: July 22, 2019, 06:45:49 PM »
Time for me to revisit NY and Don Antonio's.  When you leave NY, you will find yourself returning for the pizza.

Offline hammettjr

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Re: Don Antonio. New York
« Reply #28 on: July 22, 2019, 08:19:26 PM »
I wasnt a fan of the fried pizza. I'd recommend margherita+1 topping (mushrooms or meat) and the pistachio pesto pie.

« Last Edit: July 22, 2019, 08:21:19 PM by hammettjr »
Matt

Offline quietdesperation

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Re: Don Antonio. New York
« Reply #29 on: July 24, 2019, 09:08:44 AM »
I am going there tomorrow, any suggestions on what pie to order. It will be me solo. I am thinking the Montanarra but open to suggestions. Full disclosure: I am going to Scarrs downtown after, so I need to save some room.

tomorrow is my last day of living in NYC after 15 years. I plan on eating pizza 3 times, Don Antonio, Scarr's and then L&B with the family.

I’d probably plan my last bagel too. and Chinese food. We lived in Brooklyn for 10 years and then moved to suburbs in northern westchester, 20 miles away from the city and there’s not one good Chinese restaurant or bagel in the whole county.
jeff

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Offline HansB

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Re: Don Antonio. New York
« Reply #30 on: July 24, 2019, 09:11:01 AM »
My last meal in the city would be NS1 at Xi'an Famous Foods!
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"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline scott r

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Re: Don Antonio. New York
« Reply #31 on: July 24, 2019, 12:47:33 PM »
Hitting NY in a month... Hans, this will be my first meal when I get there, thx for the heads up. 

Offline hammettjr

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Re: Don Antonio. New York
« Reply #32 on: January 14, 2020, 11:12:41 PM »
First time trying their calzone. Was right in my wheelhouse.

Matt

Offline Mark Polo

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Re: Don Antonio. New York
« Reply #33 on: January 16, 2020, 05:12:24 PM »
Wow Matt, you are living big!  Got to get out to the city soon for Don Antonio's  Mark

Offline Stichus III

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Re: Don Antonio. New York
« Reply #34 on: January 20, 2020, 08:48:28 AM »
I wasnt a fan of the fried pizza. I'd recommend margherita+1 topping (mushrooms or meat) and the pistachio pesto pie.

I tried the Montanara once and did not like it either. The dough had a little bit of a doughnut quality to it. The smoked mozzarella was also not to my liking.   

The Margherita on the other hand is excellent.
« Last Edit: January 20, 2020, 08:51:30 AM by Stichus III »

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Offline TXCraig1

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Re: Don Antonio. New York
« Reply #35 on: January 25, 2020, 08:15:36 PM »
The dough had a little bit of a doughnut quality to it.
That was my thought too. Like a beignet.  I wanted some powdered sugar for the bones.
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Offline hammettjr

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Re: Don Antonio. New York
« Reply #36 on: July 14, 2022, 04:39:52 PM »
Looking through this thread I Didn't realize how many times I've been there.

Another great lunch today, first time getting the Regina Margherita. This style really is good for me. Despite all the facy-pants stuff that separates it from a NY street slice, I like the thinness of the crust and the lack of crisp. There was essentially a thin gum line too, but it's so thin it's not gummy.



Matt

Offline TXCraig1

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Re: Don Antonio. New York
« Reply #37 on: July 14, 2022, 05:19:48 PM »
Interesting how much different that pie looks from the last batch you posted. I prefer the look of this one.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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