Here is a blog post about another wood-fired pizza place as part of a much larger complex, in this case the Hard Rock Hotel & Casino Punta Cana, Dominican Republic.
The blog post says in part, "A variety of gourmet dining options are available through the resort's 11 restaurants, from Brazilian steakhouse Ipema and The Market international buffet to Asian Teppanyaki at Zen and brick-oven pizza at Pizzeto."
The web page for the restaurants (not a simple URL that can be used) says in part, "Pizzeto offers artisanal brick oven-style pizza as well as other Mediterranean influenced dishes."
Tuesday, January 25, 2011
Modern Apizza, New Haven, Connecticut
A press release about new food concepts at Safeco Field mentioned the biography of one of the contributors, who happens to run Modern Apizza, New Haven, Connecticut.
The press release says in part, "When celebrities and dignitaries come to New Haven, they make a beeline for world-famous Modern Apizza. Originally called State Street Apizza, Modern Apizza was founded in 1934 and has been in the same spot ever since. For more than 22 years, Bill Pustari has served as chef-owner of Modern where he serves New Haven-style thin-crust apizza (closely related to Neapolitan-style Italian pizza) which is baked in a coal-fired brick oven. Modern's uses the highest quality ingredients including fresh Grande Mozzarella and a specific lot of San Marzano tomatoes grown specifically for Modern's pies. Modern has received numerous accolades over the years including Yahoo! Travel's pick for #3 pizza in the U.S., Playboy magazine's top ten in the country as well as the New Haven Advocate's Best of Reader's Poll for "Best Pizza" twelve years in a row."
The press release says in part, "When celebrities and dignitaries come to New Haven, they make a beeline for world-famous Modern Apizza. Originally called State Street Apizza, Modern Apizza was founded in 1934 and has been in the same spot ever since. For more than 22 years, Bill Pustari has served as chef-owner of Modern where he serves New Haven-style thin-crust apizza (closely related to Neapolitan-style Italian pizza) which is baked in a coal-fired brick oven. Modern's uses the highest quality ingredients including fresh Grande Mozzarella and a specific lot of San Marzano tomatoes grown specifically for Modern's pies. Modern has received numerous accolades over the years including Yahoo! Travel's pick for #3 pizza in the U.S., Playboy magazine's top ten in the country as well as the New Haven Advocate's Best of Reader's Poll for "Best Pizza" twelve years in a row."
Christopher's Crush, Phoenix, Arizona
A Phoenix New Times blog entry reports on the kitchen bar at Chrisopher's Crush, Phoenix, Arizona.
Specifically, they give it an A+ for prices and selection during their happy hour specials.
The review says in part, "A wide selection of items including wood fired pizzas, gourmet burger and frites, soups, entree salads, and a cheese plate are featured at half price."
It later says, "The restaurant is modern and clean, and the kitchen bar contains a beautiful brick pizza oven."
Specifically, they give it an A+ for prices and selection during their happy hour specials.
The review says in part, "A wide selection of items including wood fired pizzas, gourmet burger and frites, soups, entree salads, and a cheese plate are featured at half price."
It later says, "The restaurant is modern and clean, and the kitchen bar contains a beautiful brick pizza oven."
Castiglia's, Fredricksburg, Virginia
A fredricksburg.com blog entry says that Castiglia's will be closed for remodeling while in brick oven is being installed.
The blog entry says in part, "A crew led by owner Luigi Castiglia is building a wood-burning brick oven that will cook pizzas in the authentic style used in Naples, Italy. Luigi Castiglia’s brother is now in Naples getting trained on making authentic Neapolitan pizza, whose thin crust cooks in less than two minutes in the oven’s almost 900-degree heat."
The restaurant's home page says in part, "Castiglia’s Will be closed for remodeling starting on January 24th for 3-4 weeks."
The blog entry says in part, "A crew led by owner Luigi Castiglia is building a wood-burning brick oven that will cook pizzas in the authentic style used in Naples, Italy. Luigi Castiglia’s brother is now in Naples getting trained on making authentic Neapolitan pizza, whose thin crust cooks in less than two minutes in the oven’s almost 900-degree heat."
The restaurant's home page says in part, "Castiglia’s Will be closed for remodeling starting on January 24th for 3-4 weeks."
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