Tag: Pizza

36 Hours in New York City: Co. Pane

We had tickets to Sleep No More on Saturday at 7:00 and so decided to get an early dinner at Jim Lahey’s Co., his pizza establishment down in in Chelsea.  I love, love, love Sullivan Street Bakery (seriously, I write about it a lot) and have been wanting to try Co. for awhile.  We met my friend Phil, who I’ve known since forever and who was all over this blog during my Whitney Internship days, and his girlfriend Jaclyn down for an early bird, old person dinner at 5:30.

We ordered a chopped liver appetizer, a pizza bianca appetizer with ricotta, and a margherita pizza.  And it was all extremely yummy, especially the chopped liver, but the pizza wasn’t as good as the Neapolitan pies I’ve had at, say, Keste or Motorino.  I mean, it was good, and it worked out well since we were so close to the theatre, but it isn’t my favorite Manhattan Neapolitan pie.  In terms of Jim Lahey’s pizza, I prefer Sullivan Street’s little rectangular slices.

So after a quick dinner, Phil and Jaclyn walked us to the theatre.  And then we bid our farewells and Jon and I got ready for Sleep No More…but you’ll have to wait until later to hear about that!

Antico Pizza Napoletana, or, What to Eat the Night Before Dragon*Con

If you are wise and able, you should arrive in Atlanta the Thursday before Dragon*Con officially starts.  That was you can get your badge* if you have pre-registered (or purchase it on-site if you have not), upack, settle into your hotel room and explore the host hotels to figure out where things are. And, if you are really lucky, you can take a quick drive over to the Georgia Tech area and indulge in some of my favorite pizza in America, the Neapolitan style pies at Antico Pizza Napoletana.

We were introduced to Antico by one of Jon’s friends that lives in Atlanta.  You order at the counter, snag a table in the front area or in the kitchen, and about five minutes later a blisteringly hot, freshly-prepared Neapolitan pizza is dropped down in front of you.  You are not given any plates, just an endless supply of paper towels, and if you want beer or wine you bring it yourself.

This is first rate pizza, guys.  I’d easily put it alongside Keste and Motorino up in New York City.  The major difference is that Antico’s pies are larger and meant to be shared; they are also sliced, which is not the case with Keste and Motorino.  Years of reading food blogs have made me a total snob about Neapolitan style pizza: high-end ingredients, minimal toppings, not too much cheese, tons of char on the crust and underside, a little soggy on the interior, a stellar crust.  Antico fulfills all of these requirements.

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