Riko’s Pizza courted controversy shortly after it first opened in Stamford, Connecticut, in mid 2011 (known then as Rico’s Pizza) because its owner, Rico Imbrogno, had allegedly hired two former Colony Grill employees who then helped him re-create the famous Colony recipe at their new gig. In this video, we get a glimpse at Riko’s process, and by extension, Colony Grill’s—if we are to believe that Riko’s did indeed clone the Colony recipe. Continue reading
New Yorkers are known for leaving the city in summer to visit the Hamptons. Here is a case of a Hamptonite visiting, and settling in, New York City.
I was stuck on a plateau with my bar pie recipe until last week. After a happy accident in which I added the wrong amount of water, I think I’m getting pretty close to what I want crust-wise. I’ve been able to reproduce this crust iteration consistently, which means it’s not a fluke. Here, we’ve got a simple topping of diced green pepper and red onion. I was going for a classic American “pizza parlor” flavor. Wish I would have had pepperoni on hand, but at 10:30pm and with your pants off for the night, you go with what you have. Continue reading
Tags: bar pies
I brought in some dough and my steel pan to make a quick bar-style pizza for lunch while doing my prep shift at Paulie Gee’s on Sunday. To cook it, I used the oven’s residual heat, which is considerable but not quite hot enough to bake it any better than I can at home. If the oven were 100°F hotter, it may have been more crisp, the way a bar pie should be. I may have to try this again but make the crust thinner AND cook it earlier in the day, when the oven is a bit hotter.
Background: We fire up the oven in the early afternoon and then keep a fire going until closing time, at which point, the coals are raked evenly over the hearth and the door is placed on the oven mouth. The oven retains a lot of heat—it was about 540°F on the floor and 590°F in the air when I cooked this shortly before 2pm. It’s enough heat that you could roast meats and vegetables and bake breads.
This is the most beautiful photo of pizza I’ve seen in a long, long while. LOOK AT THOSE BAGS. This is the kind of pizzeria I dream of owning.
There are a handful of Fricano’s locations in West Michigan. Obviously the pizza here is from the one in Grand Haven, Fricano’s Pizza Tavern. Back in late 2006 then–New York Times reporter Jeff Vandam, a West Michigan native, wrote a very nice post for Slice about Fricano’s and its equally thin-crusted rival, Mr. Scrib’s.
I can almost smell the pizza through the screen, and I have a pretty good idea what it’s going to taste like—but that doesn’t stop me from, you know, actually wanting to taste it.
“59) Restaurants where no one greets you with a sense of authority — hostess, bartender, server, whoever, don’t care — leaving you to look around awkwardly when you come in.” —The Airing of Grievances, Part 3, Eater New York
And from the comments of that same post regarding table waits:
“Kudos to St. Anselm and other places who gathers your info on their ipad which then sends you a text when the table is ready.”