Inferno, a Neapolitan pizza place is part of Dante's Nightlife, State College, Pennsylvania.
The web site is Flash-based and the info for Inferno is not linkable.
Saturday, January 29, 2011
Friday, January 28, 2011
White Bear Lake United Methodist Church, White Bear Lake, Minnesota
The Minneapolis StarTribune has an on-line version of an article about the White Bear Lake United Methodist Church, White Bear Lake, Minnesota, and their community oven.
There is information about other community ovens here.
There is information about other community ovens here.
Wednesday, January 26, 2011
Maitardi, Miami, Florida
A Dine Magazine on-line article about Valentine's Day dining options near Miami mentions Maitardi, Miami, Florida.
Maitardi's web site is entirely Flash based, so it's not possible to copy and paste information from there to here.
The article says in part, "Design District’s only oak-shaded romantic outdoors venue, Maitardi, is celebrating Valentine’s Day exotic flavors, brick-oven specialties and music by jazz vocalist Lenard Rutledge."
Maitardi's web site is entirely Flash based, so it's not possible to copy and paste information from there to here.
The article says in part, "Design District’s only oak-shaded romantic outdoors venue, Maitardi, is celebrating Valentine’s Day exotic flavors, brick-oven specialties and music by jazz vocalist Lenard Rutledge."
Pizza Pi, East Lansing, Michigan
A Lansing City Pulse article reviews Pizza Pi, East Lansing, Michigan.
The review has a nice picture of pizzas in the wood-fired oven.
The review says in part, "Little known facts: Organic, wood-fired pizza tastes better and makes you smarter. OK, so only the first part is verifiable, but if you stop into Pizza Pi along the Grand River corridor in East Lansing, you´ll probably learn a thing or two about what makes a fine tasting pie."
The review has a nice picture of pizzas in the wood-fired oven.
The review says in part, "Little known facts: Organic, wood-fired pizza tastes better and makes you smarter. OK, so only the first part is verifiable, but if you stop into Pizza Pi along the Grand River corridor in East Lansing, you´ll probably learn a thing or two about what makes a fine tasting pie."
Community Oven, Tourém, Portugal
My Google Alert snagged a mention of a Flickr photo of a community oven still in use in Tourém, Portugal.
The photo caption says in part, "It was buit in 1868 (or earlier). Note that even the roof is made of stone...."
I'm always impressed by old ovens that are still in use.
The photo caption says in part, "It was buit in 1868 (or earlier). Note that even the roof is made of stone...."
I'm always impressed by old ovens that are still in use.
Tuesday, January 25, 2011
Pizzeto, Hard Rock Hotel & Casino Punta Cana, Dominican Republic
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."
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."
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."
Tuesday, January 18, 2011
Scratch Brick Oven, Johnson City, Tennessee
An online article by the Johnson City Press recorded the results of a fund-raising pizza contest.
The article says in part, "Nearly 450 people voted on the city’s best pizza Sunday night at Pie Wars: Clash of the Slices, a fundraiser for the Boys and Girls Club of Johnson City put on by Young Professionals of the Tri-Cities. After sampling slices from Knights Sports Bar, Luke’s Pizza, Main Street Pizza, Mellow Mushroom, One12 Downtown, Pizza Inn and Scratch Brick Oven, the famed brick oven pizzeria won over the hearts and taste buds of attendees."
The article says in part, "Nearly 450 people voted on the city’s best pizza Sunday night at Pie Wars: Clash of the Slices, a fundraiser for the Boys and Girls Club of Johnson City put on by Young Professionals of the Tri-Cities. After sampling slices from Knights Sports Bar, Luke’s Pizza, Main Street Pizza, Mellow Mushroom, One12 Downtown, Pizza Inn and Scratch Brick Oven, the famed brick oven pizzeria won over the hearts and taste buds of attendees."
Greenbrier Farms, Easley, South Carolina
I got a Google Alert that included a web page update for Greenbrier Farms, Easley, South Carolina.
The photos that they link to includes a picture of a brick oven.
One of the picture captions says in part, "Greenbrier Farms in Easley held its Triple B event Saturday, Oct. 23, 2010. Greenbrier provided all-you-can-drink beer from Community Tap, plus all-you-can-eat brick oven pizzas and live bluegrass music."
The farms' events page mentions, "Our 5,000 sq ft farm house facility offers a fully-equipped kitchen, double brick ovens, and a welcoming porch, complete with rocking chairs, that offers an impressive view of the picturesque pond and sprawling farm."
The photos that they link to includes a picture of a brick oven.
One of the picture captions says in part, "Greenbrier Farms in Easley held its Triple B event Saturday, Oct. 23, 2010. Greenbrier provided all-you-can-drink beer from Community Tap, plus all-you-can-eat brick oven pizzas and live bluegrass music."
The farms' events page mentions, "Our 5,000 sq ft farm house facility offers a fully-equipped kitchen, double brick ovens, and a welcoming porch, complete with rocking chairs, that offers an impressive view of the picturesque pond and sprawling farm."
Tosca, Montclair, New Jersey
A Montclair, New Jersey, entertainment site, mentioned Tosca, Montclair, New Jersey.
The site says in part, "If you want to have dinner and get to your movie at the Clairidge on time, there’s probably no closer, faster option than Tosca, Church Street’s new Italian featuring brick oven pizzas, pastas, paninis, and salads for lunch as well as more substantial fare (think osso bucco) for dinner."
Tosca also has a Facebook page.
The site says in part, "If you want to have dinner and get to your movie at the Clairidge on time, there’s probably no closer, faster option than Tosca, Church Street’s new Italian featuring brick oven pizzas, pastas, paninis, and salads for lunch as well as more substantial fare (think osso bucco) for dinner."
Tosca also has a Facebook page.
Pompeii Pizzeria, Elk River, Minnesota
A member of the family mentioned Pompeii Pizzeria, Elk River, Minnesota.
It's one of the newer Neapolitan pizza places in the Twin Cities area, although it's in a far northwest suburb.
My family reports that the pizza there is very good.
They got some recent coverage on KARE-11.
Another link on KARE-11.
They make their own mozzarella daily.
Update March 25, 2011: There was a restaurant review posted in the blog, Monica's Nest. It included some good pictures and had nice things to say about the place.
It's one of the newer Neapolitan pizza places in the Twin Cities area, although it's in a far northwest suburb.
My family reports that the pizza there is very good.
They got some recent coverage on KARE-11.
Another link on KARE-11.
They make their own mozzarella daily.
Update March 25, 2011: There was a restaurant review posted in the blog, Monica's Nest. It included some good pictures and had nice things to say about the place.
American Pie Brick Oven Pizza, Hallandale Beach, Florida
Apparently American Pie Brick Oven Pizza, Hallandale Beach, Florida, is part of a new race track and mall complex near Miami, Florida. The complex web site calls the place Miami Shopping Mall: The Village at Gulfstream Park in Hallandale, Florida. (The street address on the web site calls it Hallandale Beach.)
The restaurant's web page says in part, "Casual restaurant featuring multiple varieties of specialty pizzas and other food items." It also has a picture of a pizza inside a wood-fired oven.
The hours, address, and phone number are also provided.
The restaurant's web page says in part, "Casual restaurant featuring multiple varieties of specialty pizzas and other food items." It also has a picture of a pizza inside a wood-fired oven.
The hours, address, and phone number are also provided.
J. G. Domestic, Philadelphia, Pennsylvania
A food, drink, and gossip site for Philadelphia has a bit about J. G. Domestic, Philadelphia, Pennsylvania.
It says in part, "… this kitchen is flexing its muscle through vivid seasonal flavors drawn from across the land, and, as a result, more spontaneity than most any other Garces restaurant. The brick-oven flatbread delivered an earthy whiff of Oregon truffles and chanterelles scattered over creamy white asparagus béchamel piqued with Jasper Hill cheddar."
Another post from the same source has an annotated 360 degree view, but it's not clear that the restaurant really has a brick oven. I'm giving them the benefit of the doubt.
It says in part, "… this kitchen is flexing its muscle through vivid seasonal flavors drawn from across the land, and, as a result, more spontaneity than most any other Garces restaurant. The brick-oven flatbread delivered an earthy whiff of Oregon truffles and chanterelles scattered over creamy white asparagus béchamel piqued with Jasper Hill cheddar."
Another post from the same source has an annotated 360 degree view, but it's not clear that the restaurant really has a brick oven. I'm giving them the benefit of the doubt.
Adriatic Restaurant and Bar, Salem, Massachusetts
A "hot list" by the North Shore Art Throb mentions the Adriatic Café, Salem, Massachusetts (although apparently it's really the Adriatic Restaurant and Bar).
The bit about the Adriatic says in part, "Adriatic is a casual dining restaurant featuring the cuisine of the regions surrounding the Adriatic sea. Fresh fish and seasonal vegetables, together with a brick oven pizza, create the main menu, plus there is a full wine and cocktail list."
The bit about the Adriatic says in part, "Adriatic is a casual dining restaurant featuring the cuisine of the regions surrounding the Adriatic sea. Fresh fish and seasonal vegetables, together with a brick oven pizza, create the main menu, plus there is a full wine and cocktail list."
City Pizzeria, San Diego, California
The pizza reviewers at Serious Eats Slice had a review of City Pizzeria, San Diego, California.
The review says in part, "In downtown San Diego, a legitimately good slice of pizza can be hard to find. It turns out the best way to quell a pizza craving is to go a few blocks off the main drag to City Pizzeria, a thin-crust pizza shop that proofs its dough overnight to perfect its texture and flavor. Pizzas are cooked in a vintage brick oven and feature fresh, high quality ingredients. For $3 a slice (or $6 for two slices and a drink), you can't beat it."
It has pictures of some slices, but not of the oven.
The review says in part, "In downtown San Diego, a legitimately good slice of pizza can be hard to find. It turns out the best way to quell a pizza craving is to go a few blocks off the main drag to City Pizzeria, a thin-crust pizza shop that proofs its dough overnight to perfect its texture and flavor. Pizzas are cooked in a vintage brick oven and feature fresh, high quality ingredients. For $3 a slice (or $6 for two slices and a drink), you can't beat it."
It has pictures of some slices, but not of the oven.
Friday, January 14, 2011
Craig's, Los Angeles, California
Thursday, January 13, 2011
Mozza Mia, Edina, Minnesota
A restaurant review in one of my local papers, the StarTribune, covered a new pizza place in Edina, one of our western suburbs. The name of the place is Mozza Mia, and it sounds very good.
The review has a picture of one of the wood-fired oven.
The review says in part, "Throw in dough that rises for 24 hours and two high-temperature wood-burning ovens (fueled by oak with the occasional toss of Italian cherry wood for extra smoke) and you get a distinctive crust that's thin but sturdy and slightly blistered, with a marvelous crackle on the outside that yields to a lightly chewy, slightly bready interior."
The review has a picture of one of the wood-fired oven.
The review says in part, "Throw in dough that rises for 24 hours and two high-temperature wood-burning ovens (fueled by oak with the occasional toss of Italian cherry wood for extra smoke) and you get a distinctive crust that's thin but sturdy and slightly blistered, with a marvelous crackle on the outside that yields to a lightly chewy, slightly bready interior."
Tuesday, January 11, 2011
Hot Italian, Sacramento, California
The Sacramento News & Review has a story about the Italian chef behind Hot Italian, Sacramento, California.
The story says in parts:
"Hailing from La Spezia, Italy, Fabrizio Cercatore brings authentic neapolitan pizza to Sacramento at Hot Italian (1627 16th Street). Featuring the same one-size-fits-all thin-crust pizza Cercatore serves at his restaurant in Italy, Hot Italian also offers salads, paninis, gelato and free Wi-Fi. The atmosphere and quality ingredients offer a true taste of Italy in Midtown."
"What I see in many Italian restaurants here is that they are afraid and they change. They compromise authenticity and quality. I use the same wood-burning oven that I use in Italy, and the same dough machine that I use in Italy. … It was a little more expensive to bring here, but I’m sure it’s the quality I want."
The story says in parts:
"Hailing from La Spezia, Italy, Fabrizio Cercatore brings authentic neapolitan pizza to Sacramento at Hot Italian (1627 16th Street). Featuring the same one-size-fits-all thin-crust pizza Cercatore serves at his restaurant in Italy, Hot Italian also offers salads, paninis, gelato and free Wi-Fi. The atmosphere and quality ingredients offer a true taste of Italy in Midtown."
"What I see in many Italian restaurants here is that they are afraid and they change. They compromise authenticity and quality. I use the same wood-burning oven that I use in Italy, and the same dough machine that I use in Italy. … It was a little more expensive to bring here, but I’m sure it’s the quality I want."
Subscribe to:
Posts (Atom)