NEW YORK STYLE PIZZA
richard.w...@chrysalis.org
Can someone give me an idea of a good pizza restaurant in Arlington that serves
New York style pizza? Also, how about New York style deli food?
Richard
Rod Nunley
@MSGID :<941121224...@chrysalis.org>
RI>Can someone give me an idea of a good pizza restaurant in Arlington that serv
RI>New York style pizza? Also, how about New York style deli food?
Try the Sicilian Special at Joe's Pizza, Pasta, & Subs. It's on
Matlock Road a half-block south of I-20. Their other dishes are pretty
good as well. I'm partial to the lasagna, and their stromboli is
top-notch too.
----------
Rod Nunley
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. OLX 2.1 TD . <buuuuuuuuuuuuurp!>
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RW> Subject: NEW YORK STYLE PIZZA
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RW> Can someone give me an idea of a good pizza restaurant in Arlington
RW> that serves New York style pizza? Also, how about New York style deli
RW> food?
RW> Richard
I'm not sure if its New York style or not, but I think theres an
UNO'S Pizza in Arlington. New York or not, their GREAT.
Dick....
... -An Egyptian King passing gas is a toot uncommon.-
___ Blue Wave/QWK v2.12
bb...@onramp.net
In article <941129200...@chrysalis.org>, <howard....@chrysalis.org>
writes:
> Newsgroups: dfw.eats
<snip> Path: > From: howard....@chrysalis.org
> Subject: RE: NEW YORK STYLE PIZZA
<snip>
> I've heard Uno's is really great.
> -- hlh
>
anyone who thinks that uno's pizza us new york style probably thinks that
chicago is new york and is geographically, if not culturally challenged.
folks, the reality is that there is NO ny style pizza available in texas. i've
been looking for six years without success.
david camm
arthur k petraske
to real New York pizza. I've searched and searched for the past seven years.
When I'm back in New York I buy 2 or 3 24-cut pizzas, freeze them and bring
them back with me. Then I savor each and every slice for the next few months.
--
----------------------------------------------------------------------
$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$
| Art Petraske | Work hard, play hard, |
| Dallas is my Palace | Enjoy every minute of each day |
| arthur....@oryx.com | And never have any regrets. |
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Steve Tate
> I've heard Uno's is really great.
Ummmm.... Uno's is good pizza, but not even remotely like New York
style. Having lived/worked in New Jersey for two summers and having
made many trips into the city, I can honestly say: why would you WANT
New York style pizza???? Go to Uno's (or the Flying Tomato here
in Denton) and get a good approximation of Chicago style pizza....
forget that NY stuff.... :-)
--
Steve Tate --- s...@cs.unt.edu | Conservatives: People who think that
Dept. of Computer Sciences | nothing should be done for the first
University of North Texas | time.
Denton, TX 76201 |
Chris Cannon
: In article <941129200...@chrysalis.org>, <howard....@chrysalis.org>
: writes:
: > Newsgroups: dfw.eats
: <snip> Path: > From: howard....@chrysalis.org
: > Subject: RE: NEW YORK STYLE PIZZA
: <snip>
: > I've heard Uno's is really great.
: > -- hlh
: >
: anyone who thinks that uno's pizza us new york style probably thinks that
: chicago is new york and is geographically, if not culturally challenged.
Not NY style, but Uno's IS pretty good.
: folks, the reality is that there is NO ny style pizza available in texas. i've
: been looking for six years without success.
Not sure what actually qualifies for NY style. Any one want to try for
a description??
My favorite places are Uno's and Campesi's. Spageddies also
makes a pretty good pizza. All the order out places suck hard.
--
--
=================
can...@netcom.com
Antonio Tello
In article <3bi609$1...@lm1.oryx.com>, xde...@oryx.com (arthur k petraske) writes:
> As a former New York resident, there is no pizza in Dallas that comes close
> to real New York pizza. I've searched and searched for the past seven years.
> When I'm back in New York I buy 2 or 3 24-cut pizzas, freeze them and bring
> them back with me. Then I savor each and every slice for the next few months.
I'm from Brooklyn, let me recommend Sali's Pizza. Garland - Beltline Road
and Brand 414-0177. Large Cheese Pizza is great.
Brother's Pizza at Jupiter and Beltline was also pretty good last time I
tried it. They also had a reasonable Sicilian pizza.
--
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Liz
>As a former New York resident, there is no pizza in Dallas that comes close
>to real New York pizza. I've searched and searched for the past seven years.
>When I'm back in New York I buy 2 or 3 24-cut pizzas, freeze them and bring
>them back with me. Then I savor each and every slice for the next few months.
Have you ever tried Sal's? Supposedly it's NY style 'za. I haven't had it in
quite a while and I've only had 'za in NYC once so I will not claim to know.
However, I've had friends from NYC say it's good. YMMV.
Liz
Mike Margolis
pizza. It's got to be my favorite pizza in Dallas/Ft. Worth,
but then I've never actually been to New York...
What makes NY pizza different...
---
Mike Margolis | "Each of us - a cell of awareness -
Ericsson North America | Imperfect and incomplete.
Richardson, Texas | Genetic blends with uncertain ends
Rush, "Freewill" -> On a fortune hunt that's far too fleet."
Duncan MacFarlane
>
>In article <941129200...@chrysalis.org>, <howard....@chrysalis.org>
>writes:
>> Newsgroups: dfw.eats
><snip> Path: > From: howard....@chrysalis.org
>> Subject: RE: NEW YORK STYLE PIZZA
><snip>
>> I've heard Uno's is really great.
>> -- hlh
>>
>
>been looking for six years without success.
>
>david camm
>
>
is thick vs thin crust. I disagree that Uno's is good
though I used to think so. I went back to the McKinney
ave. location about two months ago, and received one of
the worst excuses for pizza in the city. If those of you
who have been looking for NY style pizza here for awhile still have
some patience left, you might try Marco's (Royall and Preston,
cash, take-out only).
--Duncan, who misses the pizza in Providence more than NY or Chicago.
J.A. Peters
> My favorite places are Uno's and Campesi's. Spageddies also
> makes a pretty good pizza. All the order out places suck hard.
campisi's delivers, campbell @ coit.
cheers,
james, jape...@dal.mobil.com
Thomas Kristian Spindler
>anyone who thinks that uno's pizza us new york style probably thinks that
>chicago is new york and is geographically, if not culturally challenged.
Well, anyone that thinks that Uno's outside of Chicago is Chicago-style
pizza is similarly challenged. The Uno's chain is run by a Bostonian,
and there's no froo-froo 'spinoccoli' or whatever it was pizza in
Chicago...
(Of course, the original has been bought out, alas. For that matter, I
always went to Due's, right down the street.)
Tom, ex-Chicagoan, looking for the big-city amenities in DFW and not
finding a whole lot.
OSI Inc
writes:
>anyone who thinks that uno's pizza us new york style probably thinks that
>chicago is new york and is geographically, if not culturally challenged.
>folks, the reality is that there is NO ny style pizza available in texas.
i've
>been looking for six years without success.
You might try Italy Pizza and Pasta in Ft. Worth. They are off highway 30
between Oakland and 820, near KTVT's transmitter.
Matt Quagliana
: --Duncan, who misses the pizza in Providence more than NY or Chicago.
Pizza is probably one of the best foods available in Providence, a city
that has little else to show for itself. However, the entire menu at
Angelo's an infamous underworld hangout and Italian family restuarant (is
that redundant?) on Federal Hill scores big in my book.
But I digress... NY pizza has a thin crust and (from my experience)
usually bears only a modest amount of toppings besides cheese, with
pepperoni being the most likely. Chicago style pizza is very thick...
the crust is much more bread-like and the toppings are layered on. My
experience in the pizza-making industry tells me that thin pizza crusts
cannot support voluminous amounts of toppings, besides the moisture in the
vegatables found atop of Chicago pizza would decimate a NY pizza.
I usually go for pizza at Carmine's, at Spring Valley & Preston. This
place was recommended to me by another transplanted Yankee, and validated
by my 87 year old Italian grandmother. They also have a location at
Cambell & Preston (I think?), but I haven't checked this one out.
Just my ninety-eight cents...
Matt Quagliana
Cerebus Corporation
qu...@cerebus.com
(214) 855-0880
jim....@chrysalis.org
Likewise, I like the Pizza at Uno's.
For something different, try the California Pizza Kitchen in Addison.
Rod Nunley
MQ>Pizza is probably one of the best foods available in Providence, a city
MQ>that has little else to show for itself.
Having had the misfortune of living in what Newsweek once called a
"hellhole on the highway to Cape Cod", I agree completely with both of
your premises. However....
MQ>Angelo's an infamous underworld hangout and Italian family restuarant (is
MQ>that redundant?) on Federal Hill scores big in my book.
For all the good food on Federal Hill, I was quite disappointed in
Angelo's, especially after hearing all the hype about it. My favorite
was a little Mom-and-Pop joint in West Warwick called Angie's. It was
a Rhode Island rarity --- a pizza place run by Italians rather than
Greeks.
While I have yet to turn up anything around there that's the same, I
think Joe's in Arlington (and there's one in Carrollton) comes
reasonably close.
----------
Rod Nunley
---
. OLX 2.1 TD . Bench me or keep me!
steve.si...@chrysalis.org
Unos? California Pizza Kitchen? You're obviously not from the northeast.
Unos hardly puts any sauce on their pizza. While some people like this, it is
definitely NOT New York Style. The same goes for CPK.
Real New York Pizza needs no toppings. If you cannot order your pizza without
toppings, you're probably not looking for New York Pizza.
Steve
John Chamberlain
The closest I've come around here is "Al's Pizza" (Northwest Hwy & ...
I forget---but it's right across from Bachman Lake, buried in a half-dead
shopping center that's obscured by a 7-11 on the corner) The pizza reminds
me of a couple of places up in Hoboken---down to the faded world cup posters
and the droning TV in the corner which is always tuned to something
meaningless . . . but the pizza's awfully damn good.
Another one you might try is I Fratelli's. I think they're owned by some
branch of the Campisi family (which has been expanding their restaurant
interests of late---"Chris & Kim's," in Lancaster, belongs to another branch
of the family, and it's a pretty good redux of the original Campisi's, if
you're on that side of town, or just don't want to put up with the hassle
of the bad parking and the wait...) But, I Fratelli's pizza is a strange
blend of Sicilian/regular (their pizza's are rather oval...), and the flavor
is somewhere between traditional NY and Roman . . .
And there's a question: while living in Rome, I got really attached to *their*
pizza (almost anomalous, considering the origins of pizza). Great stuff
like---potato pizza (no tomato sauce), a ham and cheese pizza . . . and, of
course, Pizza Margarithe! Anyone know of a pizzaria that specializes in
*that*?
(Oh, and kudos to Brother's Pizza, too)
Chamberlain.
"If it's good to yuh, it's gotta be good fuh yuh..."
jeff.h...@chrysalis.org
Perhaps you aren't aware, but Uno's is CHICAGO style pizza, which is a totally
different (and far superior) thing altogether.
steve.si...@chrysalis.org
Jeff,
I actually did know that Uno's is Chicago style. I'm just a pizza snob
who likes the opportunity to flame. NY Style is much better tasting to me, but
I will concede that Chicago style is probably a lot better for you.
Steve
jeff.h...@chrysalis.org
Touche! flaming IS fun. I must also admit that I got my taste for Chicago
pizza from living there and consuming MANY pizzas there, and I don't know that
much about New York Style pizza. I will have to admit though that pizza at the
original Uno's is much better than the Uno's here, as good as it is for Dallas
transplanted Chicago Style pizza. But then, how often does a sequel outdo the
original?
-Jeff-
steve.si...@chrysalis.org
Jeff,
> Style pizza. But then, how often does a sequel outdo the original?
The only example of this I can think of is the Second Star Trek movie.
Steve
Saleh W. Igal
> Real New York Pizza needs no toppings. If you cannot order your pizza without
> toppings, you're probably not looking for New York Pizza.
>
Dallas for years. Sal's, on Wycliff, is close sometimes, but can be inconsistent.
Does anyone else have a New York style pizza recommendation. If you've never had
New York style pizza, its about 1/8" thick, with a kind of chewy crust. New York
pizza is best as just plain cheese or with only one topping, as it gets weighed
down pretty easily.
Susan Miller
>New York style pizza, its about 1/8" thick, with a kind of chewy crust. New York
>pizza is best as just plain cheese or with only one topping, as it gets weighed
>down pretty easily.
I know of a place that makes pizza exactly as you've described. Someone else
mentioned it here recently...it's Sali's, located on the Southeast corner of
Garland Road and Beltline (next to UA Cinema). It's owned and run by two
Italian brothers...they are very nice people. I go there for the lasagna and
stromboli, and my son has the pizza. I thought the pizza was weird at first,
I'd never seen it made like that before, but it's quite tasty.
The pizza is very thin, with a little tomato sauce and then melted cheese on
top. It has a garlicy/parmesany taste IMO, and the crust is chewy.
Is that "New York" pizza? I have to admit that I like Pizza Hut veggie lover's
thin crust pizza better.
....Susan
Antonio Tello
Sali's in Garland Beltline and Brand. 414-0177
I'm from Brooklyn and this is good stuff.
Jefrem Iwaniw
: What about Mama's pizza. They advertise it as East Coast Style
: pizza. It's got to be my favorite pizza in Dallas/Ft. Worth,
: but then I've never actually been to New York...
: What makes NY pizza different...
You have to fold the pieces in half to eat it, and all of the
cheese slides into the fold.
: ---
: Mike Margolis | "Each of us - a cell of awareness -
: Ericsson North America | Imperfect and incomplete.
: Richardson, Texas | Genetic blends with uncertain ends
: Rush, "Freewill" -> On a fortune hunt that's far too fleet."
--
-Jefrem Iwaniw
Motorola
Global Paging Control Systems
**************************************************
* These opinions are mine, and don't necessarily *
* represent those of my employer in any way. *
**************************************************
Marc B. Grant
observations:
What makes real New York Pizza special is the ingredients. It is commonly
acknowledged that certain cheeses, sauces, and oils are the backbone of
any good pizza. It is also common knowledge that in New York, certain
"Families" control the distribution (even to this day) of the premium
ingredients. Even outside of New York, certain landmarks, like the soda
cups or to-go boxes indicate the source of the ingredients. Through my
many years observing this information, there are certain signs which show
which pizza parlors in New York have certain ingredients!
Now, being away for a while, I can't exactly remember the trademarks and
signs, but those other New Yorkers who were smart enough to move to DFW
will verify my observations. The Pizza Places here which exhibit the same
trademarks are:
Sali's in Garland
Carmines on Spring Valley/Montfort
There are others, but if you are familiar with these two locations, you
see the "signs" of certain ingredients, down to the soda cups. I'd wager
that the cheeses and sauces used are from the same distributor.
A final parable for us who love genuine NY Pizza: The first time I took
my wife to NYC, I was real excited to buy her a slice at the "Bay
Pizzeria", one of the best places in the area, located adjacent to the
Sheepshead Bay train station, and still operating today. I watched in
disbelief as she said "This is like cardboard". Well of course it is, I
thought - and that's the beauty - thin, crisp, with oil dripping off,
chewy cheese, delectable sauce - AND NOTHING ELSE. No canadian bacon,
hamburger, pineaple (gak), MAYBE some onions or green pepper or peporoni.
So, is NY Pizza better? Maybe yes, maybe no, but it's definetly
different, and to those of us who are used to it, it can never be
replaced.
So the family and I ate at Cici's last night. Do they serve Pizza, well,
some people call it that ......
--
Marc B. Grant
mar...@metronet.com
Amateur Radio N5MEI
Liz
>So the family and I ate at Cici's last night. Do they serve Pizza, well,
>some people call it that ......
snicker. A friend refer's to Cici's as the "all you can stand" buffet.
As a native Dallasite, I was brought up eating Marco's pizza. I have had New
York pizza in NYC and thought it was great. But this place used quite alot of
spices in their sauce. For me, the sauce is the key to any good pizza. If
your sauce is good, and the crust is thin, then all you really need is cheese
and if you want toppings then pepperoni, mushrooms, and maybe some sauteed
onions is a good way to go.
ObPizza: Campizza's II - had a great coupon so we got pepperoni, mushroom,
garlic, extra cheese, and meatball. YUM! The good thing about Campizza's
(owned by a Campisi) is that they realize that garlic is one of the four food
groups.
Liz
John Chamberlain
In article <marcbg-1112...@net49.metronet.com>, <mar...@metronet.com>
writes:
>It is also common knowledge that in New York, certain
> "Families" control the distribution (even to this day) of the premium
> ingredients. Even outside of New York, certain landmarks, like the soda
> cups or to-go boxes indicate the source of the ingredients.
You know, I had always seen that, but I never made the correlation---
I assume that you're talking about things like the pizza boxes with
the picture of the happy, paunchy Italian chef beside the very generic
"Pizza is a pleasure. We hope you enjoy ours" (or something like that).
And you say "families".....?
Also---is there any place in Dallas where *real* mozz can be had? The
brick of cheese that my grocery store calls mozz is hardly the real
item....
Chamberlain
eel...@connect.net
Magick
John Chamberlain <eel...@connect.net> wrote:
>
>Also---is there any place in Dallas where *real* mozz can be had? The
>brick of cheese that my grocery store calls mozz is hardly the real
>item....
>
>Chamberlain
>eel...@connect.net
>
Have you tried Whole Foods? I met the chesse buyer at the
Skillman store and he seemed to me really on the ball. He
recommended one of the most exquisite sharp cheddars that I
have ever eaten. I would definitely try them!
Good luck!
--
replies to: ha...@netcom.com
Disclaimer: the opinions expressed here do not necessarily
reflect any known standards of thought and may not make any
sense whatsoever...
Deaton-Dallas
>Also---is there any place in Dallas where *real* mozz can be had? The
>brick of cheese that my grocery store calls mozz is hardly the real
>item....
>
>Chamberlain
>eel...@connect.net
>
Try Al's Food Store on Greenville and Park. They have lots of good stuff.
- R-Less
Matt Quagliana
: Also---is there any place in Dallas where *real* mozz can be had? The
: brick of cheese that my grocery store calls mozz is hardly the real
: item....
For mozzarella, I usually steal half of whatever I find in my Mom's fridge
when I visit. I think she gets it from Whole Foods. There's also Vincent's
Imported Foods on Park, at Greenville. When we moved to Dallas twenty
three years ago (from some unspeakable location in the North), this was
the only place to buy authentic Italian food items.
Finally, there is a company down in Deep Ellum called The Dallas
Mozzarella Cheese Company, or something close to that. I have seen their
product in Whole Foods, but have never purchased it. One would think,
however, that with a name like that, it's probably pretty good.
Matt Quagliana
: For mozzarella, I usually steal half of whatever I find in my Mom's fridge
: when I visit. I think she gets it from Whole Foods. There's also Vincent's
: Imported Foods on Park, at Greenville. When we moved to Dallas twenty
I belive the other poster is correct... the name of the place I was
thinking of is "Al's".
Matt
Marc B. Grant
> Also---is there any place in Dallas where *real* mozz can be had? The
> brick of cheese that my grocery store calls mozz is hardly the real
> item....
Al's gourmet grocery on Greenville. I believe Whole Foods also has some
good mozz. What I'd like to find is homemade mozz.
--
Marc B. Grant
mar...@metronet.com
Voice Mail: 214-246-1150
Amateur Radio N5MEI
Liz
>John Chamberlain (eel...@connect.net) wrote:
>: Also---is there any place in Dallas where *real* mozz can be had? The
>: brick of cheese that my grocery store calls mozz is hardly the real
>: item....
>Finally, there is a company down in Deep Ellum called The Dallas
>Mozzarella Cheese Company, or something close to that. I have seen their
>product in Whole Foods, but have never purchased it. One would think,
>however, that with a name like that, it's probably pretty good.
It is good. Paula Lambert (owner) studied cheesemaking in Italy and has been
written up in Gourmet, etc. I've had a number of their cheeses and have been
very impressed. The mozz is nice and creamy and bears no resemblance to the
hard stuff in the grocery (although you can get the DMC cheeses at many
groceries - the best selection is at Whole Foods. Watch out if you get it at
Simon David because they are bad about checking the freshness dates.
Liz
Steve Tate
> Have you tried Whole Foods? I met the chesse buyer at the
> Skillman store and he seemed to me really on the ball. He
> recommended one of the most exquisite sharp cheddars that I
> have ever eaten. I would definitely try them!
You know what I'd like to find.... some true hard Monterey Jack.
I have actually never had this, but have read that "real" Monterey
Jack cheese is absolutely nothing like what most places sell, but
really more like Parmessan, and was originally made as an American
replacement for Parmessan. Has anyone seen such a thing around
here?
--
Steve Tate --- s...@cs.unt.edu | "Liberty consists in the freedom to do
Dept. of Computer Sciences | everything which injures no one else..."
University of North Texas | -- Lafayette: Declaration of the Rights
Denton, TX 76201 | of Man and of the Citizen