Red Rabbit (Minneapolis, MN)
Spicy Salami – red sauce, chilies, ricotta, mozzarella, parmesan, chili honey ∙
The spicy salami is fantastic. Crust is solid – wood fired, a little burnt. Sauce is wonderful. Chili honey is an excellent accent. The ricotta drops make an INCREDIBLE bite. The flavor balance is wonderful. Although, the pizza balance could be improved. I thought the crust portion was too large… I’d prefer it kneaded out further. As if you could complain while this pizza is making sweet love to your tastebuds.
Young Joni + back bar (Minneapolis, MN)
Cheese ∙
Korean BBQ: beef short ribs, mozzarella, scallion, arugula, sesame, soy chili vinaigrette ∙
(back bar first) my buddy described the cheese as a “happy medium between Neapolitan and NY style.” Cheese has good flavor, sauce is delicious. Crust is great – its almost like a firm thin crust. You can taste the basil/oregano in the cheese a bit.
Bulgogi in itself is amazing, and on pizza it is decadent. The tender, flavorful, wonderful accentuation of KBBQ flavors on what is a…..white pizza, and inundated with sesame soy chili vinaigrette arugula. Still amazing. The fat from the bulgogi mixed with the sesame flavoring makes up for the white pizza (as you can see, white pizza is not my favorite). The sprectrum of deliciousness between the simplicity of the cheese pie and the (I’ll repeat) decadence of the bulgogi pie is tantalizing. Chef Ann Kim is spoken very highly of in the Minneapolis culinary attractions, and I can also highly recommend!
Turu's by Timber Pizza Co (Arlington, VA)
Pepperoni ∙
Great for delivery – not terribly warm, but typical Neapolitan crust, where you can taste the wood fire. Cheese was good with what looks like light drops of mozz. Sauce is solid. Wonderful cup pepperonis, nice and spicy. I topped with my own fresh basil. I need to visit to try this pizza fresh….this shop is the baby of the nationally ranked DC location.
Frankie & Louie's (Port Chester, NY)
Napolitano: Homemade Marinara, Fresh Mozzarella & Basil ∙
Incredibly flavorful pizza. Crust is light, tasty and well structured. Maybe could’ve cooked for another minute, but still great. Crust is the easily digestible type that you expect from NY za. IMO, the sauce and cheese doesn’t cover enough of the crust. Mozz drops are okay, only slightly rubbery on top of the other cheese. Sauce is tasty and tangy; the stripped basil is a nice compliment. Would definitely recommend the spot. The crust and sauce are hits; In crust we trust!!
Italian Store (Arlington, VA)
Hometown favorite, IMO best slice in Arlington. This is also the spot for all your authentic Italian needs (make sure to get a cold cut – the Milano!). The crust is very well structured, there is no flop in this game. The cheese is fresh…dare I say…authentic? The sauce is light but tasty – there’s some spices in there. How do I convince you to visit? A quick google should settle that one. Take my advice.
I’ve eaten my fair share of I-Store pies. My favorite custom, courtesy of my energy trader at work: Sausage, white onion, ricotta cheese. Slam bang!
Joe's Pizza (7 Carmine St, New York, NY)
Cheese Slices ∙
Quintessential NY slice. Crust was burnt, just slightly rubbery…not the best. Sauce was very tasty…the highlight of the slice. Picked up at 12:15am on a Wednesday morning. If nothing else than the history, definitely deserves a revisit. Otherwise dependable slice with nothing to write home about. Have to give them credit for a midnight weekday cheese slice at $3 cash.
Claudio Pizzeria (10th Ave, New York, NY)
Cheese ∙ Pepperoni ∙ Fried Chicken & Pep Slices ∙
Pizza is an A, service is an A+. Claudio the man himself serenading us with an Italian opera melody. Classic NY slices – prepared then reheated. Absolutely solid quality. Crushed 3 slices while sitting on a little wooden table on the sidewalk (after eating pho). Cheese was light and good, not overkill, sauce was balanced and delicious, crust was easily digestible and structured. Quintessential NY slice. Claudio the vibrant old Sicilian made the experience.
North Street Tavern & Wood Fired Pizza (White Plains, NY)
Margherita ∙
Verdura: roasted peppers, portobello mushrooms, mozzarella cheese, basil and tomato sauce ∙
The fresh mozzarella is awesome, which I think basically holds together the pizza. Shredded basil after the cook is pretty solid. The sauce is different… almost like a tomato pulp. Apparently has fresh parmesan in it. Also sparing diced tomatoes. Not bad, but different. Crust is solid… holds together well, not terribly impactful either way. Not a true Neapolitan in my book, although categorized as the restaurant described. Solid slice, not outstanding, but definitely different. The other pie (Verdura) was a lot better.
Fortina (Rye Brook, NY)
Margherita ∙
All Amatraciana: tomato, smoked bacon, red onion, chili, pecorino, mozz, parm ∙
Tenderoni: pepperoni,mozz,parm, calabrian chili-honey ∙
The incredibly dependable Neapolitan slice with great sauce – sweet and light. Basil on the pie prior to cooking. Great balance, crust holds up really well for the toppings. Tenderoni is a great pep pizza with fire chili honey.. delicious. Visited this shop once to twice a week for 3 months while working in the area. It wins the Rye Brook pizza award in my book
Bavaro's Pizza Napoletana (Tampa, FL)
Margherita: san marzano tomato, mozzarella di bufala, basil, parmigiano reggiano, extra-virgin olive oil ∙
Diavola: san marzano tomato, fior de latte, mixed peppers, spicy home-made sausage, parmigiano reggiano, basil, extra-virgin hot olive oil ∙
“Fork and knife pizza”… because the oven isn’t hot enough? I get Neapolitan, but the crust has no structure at all. The sauce is so delicate and subtle, it barely makes an impact with the excess. The basil wasn’t spread, the mozzarella buffala is alright, but not mindblowing. They do have chili oil though! Diavola had excellent toppings, but same story with the base. I would come back to see if I maybe caught an off night. Awesome restaurant though.
