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Sosta: New pizza on Atlantic

My husband and I are pizza fanatics. We have been to Sosta twice in the past month and we really like the pizza as well as the apps. The crust was nice and thin, a bit chewy yet crispy. There was also a nice char on my crust. The sauce was also how I like it-- not too sweet. There are some creative toppings, but we are genrally a fan of plain margaherita. We went back primarily for the pizza. My husband also ordered the special entre the second time (which they seem to have at least every weekend). He is usually not a fan of chicken, but he really liked the dish they had that night. He finished it as well as a salumi plate and some pizza. The food as well as the pizza is very good and so far, it's been consistent here. I wouldn't compare the pizza to Lucali's though because it's not that type of pizza (but I understand it's in the 'hood). If anything, it's more comparable to Roberta's. In addition to good food, the managers and wait staff are very nice people and the service is great. They know how to accomodate their customers. If you are in Brooklyn, and not just in the Heights area, you should go try.

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Lucali
575 Henry St, Brooklyn, NY 11231

Roberta's
261 Moore St, Brooklyn, NY 11206

Sosta
145 Atlantic Ave, Brooklyn, NY 11201

Jun 21, 2011
wileen in Outer Boroughs

Keste Pizza on Bleecker

I think Motorino is great too.
You should take a trip to BK (if you're not already there), and try it!

Jul 15, 2009
wileen in Manhattan

Keste Pizza on Bleecker

okay.
I'm glad we agree!
..hey there is nothing wrong with feeling passionate about your fav pizza!

Jul 15, 2009
wileen in Manhattan

Co. Pizza- Too Tarte

right, I think I recall that. I think that was when he first opened Co, and was a bit disappointed that the bianca didn't come out as he wanted. he wasn't yet used to the oven.

Jul 15, 2009
wileen in Manhattan

Co. Pizza- Too Tarte

Really? Lahey called his own bianca "dogshit?"...seriously, I highly doubt that and if that is a quote, I'm sure out of context.

Jul 14, 2009
wileen in Manhattan

Keste Pizza on Bleecker

No apologies necessary.

I don't either; and in any event, that wasn't the point.

Jul 14, 2009
wileen in Manhattan

Keste Pizza on Bleecker

okay. I should have said neo-Neapolitan then.
Great! that confirms that I hate real Neapolitan style pizza.
Ditto what Slob said.

I have also been to Italy and didn't like the pizza there.

And yes, I stood in line 3 times for Chris' pizza in (the shade of) hot desert sun, and I long to go back just for the pizza! It was well worth it. ..of course, his wine bar next door helps the situation, at least for that last hour!

Finally, I must disagree with your comment. If you like real Neapolitan pizza, then of course you will want to search for the perfect true Neapolitan style in the City. But the necessary premise to that is that you like the taste, texture, etc. of real Neapolitan. At the end of the day, New Yorkers in general ARE judging what they love when they think of the perfect pie, whether you call it real Neapolitan, D.O.C., neo or american Neapolitan, thin crust, whatever-- it's about what you think makes it perfect...call it what you will. If the contest you're judging is the best real Neapolitan pizza, we are judging under different criteria. ..Also, the pizza places I like, eg. Co. never claimed that they make Neapolitan pizza.

Just to use your analogy, it's similar to "Asian fusion" -- some dishes may look like or resemble Chinese or Thai cuisine; but are truly not. In fact, these restaurants may even have an item on the menu that is "Thai," like "Thai curry". These restaurants don't purport to cook "real" Thai, so it's fine that the dish is not authentic.
We don't expect to get real Thai food at a Asian fusion restaurant that may even have a Thai name (knowing that it is a fusion restaurant), even if the dish looks and smells like Thai food.
I definitely do not expect to get real Neapolitan at Co.
But please don't misunderstand-- I respect that you like something different.

Jul 14, 2009
wileen in Manhattan

Co. Pizza- Too Tarte

Actually, it's not all about Bruni. Not at all.
I was just happy that his review was so on point about Keste because he is a well known critic in NYC who is quite well respected.

Jul 11, 2009
wileen in Manhattan

Keste Pizza on Bleecker

Actually, I really don't think that Bruni was only judging Neapolitan pizza. As I recall, he clarified that in the beginning of his article. He was careful to qualify the categories. But this is really not about Bruni.
I'd like to be clear that those who love Keste and rate it the best Neapolitan style pizza may be right. I'm not a professional expert. However, I don't think that the public cares so much about judging who makes the real and best Neapolitan pizza. The public, non-professional pizza connoisseurs, like me, care about good taste, texture, etc. We don't care so much whether it taste like pizza from Italy. Perhaps people from Italy and folks like you who critique a certain type of food have reason to think Keste is "better" because it meets certain requirements of a particular type of pizza. Jim Lahey has never purported to make true Neapolitan pizza, nor does he care to. He makes pizza according to how he thinks great thin crust pizza should taste like and people love it. About your last comment-- it's on point. Italians may like a certain type of pizza and it's not necessarily what New Yorkers like...and I know that you are not implying that this makes them any better.
By the way, have you ever been to Chris' Pizza Bianca in Phoenix?
Chris' pizza is phenomenal and I would categorize Chris' pizza as real Neapolitan.
(Chris is originally from the Bronx)

Jul 11, 2009
wileen in Manhattan

Co. Pizza- Too Tarte

But you quoted the only negative comments he had about Co. ..
Also, Co. made his top list despite that comment... unlike Keste, which he basically said was horrible.

Jul 09, 2009
wileen in Manhattan

Keste Pizza on Bleecker

thanks. good to know.

Jul 09, 2009
wileen in Manhattan

Co. Pizza- Too Tarte

Absolutely agreed!
..in fact the only reason I would ever compare the pizza at Co. to the pizza at Keste is to contrast one of the best to the worst.
Seriously, Co. totally blows Keste out of the water!
It's pointless to argue.
Read the NY Times today, 7/8.
Frank Bruni is spot on about the soggy pizza and jimmy dean sausage topping at Keste!

..again, the knowledgeable pizza critics are not judging the best Neopolitan pizza (which may NOT necessarily be "the best" type). Rather, they are judging the best pizza based on taste and texture.

Jul 08, 2009
wileen in Manhattan

Co. Pizza- Too Tarte

OMG! are you serious??! Keste is far superior? ...I can't even comment as I don't want to offend.
and by the way, Frank Bruni is spot on about pizza at Keste-- it is NOT good (to put it nicely) he used the perfect adjective to describe the dough-- soggy!
and don't forget what he said about the frozen toppings!
finally, some justice.
all the hype about keste has been extremely disappointing.

The pizza at Co. is great!
Also, if you read carefully, Bruni is not grading what should be the perfect Neopolitan pizza. He is judging taste and texture of different styles and choosing the best of the bunch.

Jul 08, 2009
wileen in Manhattan

Keste Pizza on Bleecker

all I have to say is read Frank Bruni's (of NY Times) article about pizza 7/8.
he clearly knows what he is talking about.
as I noted back in april, the pizza at Keste was very disappointing to say the very least.
it's a shame that people give it any praise. if not for the location and unworthy hype about a foreign oven that apparently does nothing special for the pies that emerge soggy from it, Keste would be just another bad pizza place.
of course, I have not been back, but based on Frank's review it is just as bad if not worse than the pizzas I tried when I was there in april.
finally, a knowledgeable food critic to give justice. Many thanks Frank!

Jul 08, 2009
wileen in Manhattan

Attention FROYO Lovers: Crazy Bananas is back!

After the new renovations a couple months ago, CB's is better than ever!
The clean, fresh, natural frozen yogurt is always worth the trip over to 32nd st. If you have not tried it or haven't been back in a while, you must go. If you like all natural pure frozen yogurt, you will not be disappointed!

Jun 29, 2009
wileen in Manhattan

Keste Pizza on Bleecker

Thanks for the note boccalupo.
I was very disappointed with the pizza at keste. ...
Even if you eat a few bits quickly-- which you shouldn't have to do with great pizza-- I think it is a waste of a good appetite.

You must take the trip to Brooklyn one of these days and try Motorino. It is superb and absolutely worth the trip!! It is open for lunch and dinner.
Of course, Co. is right here in the city as well.

May 11, 2009
wileen in Manhattan

Keste Pizza on Bleecker

I'm surprised by all the praises. While the toppings and sauce may be good, the dough is far from perfect. Toppings and sauce should not make the dough wet and somewhat doughy. I was very disappointed. Granted, this is not the crispier dough like Lucali's and Co. (two of my fav's), it compares to the sort of chewier softer dough like Franny's and UPN. I like both kinds, but the softer, chewy dough must be airy and not doughy when wet. When perfect dough of this softer type gets wet, it may be a little soggy, but still delicious. This is the perfection that the folks at Franny's, my third fav., is able to achieve.
I've also had Neopolitan pizza in Arizona (Pizzaria Bianco-- btw, the one and only best hands down!! MUST try if you are out there. Chris Bianco is actually from the Bronx) and in Miami at Fratelli's (true Neopolitans). I'll just say that I have made excuses to go back to Phoenix just to have Chris' pizza! YES, believe it or not, NY doesn't have the best. It's a big deal for me to say that, but Chris' pizza is really that great...it's perfect.
As for Keste, for those who love the place, you can rest assure that you will have one less party to wait behind in line. It was a waste of my appetite, and for you foodies, you know how much that stinks.
I don't doubt that Roberto is an expert in Neopolitan pizza making, but he probably needs to get to know his oven.

Apr 25, 2009
wileen in Manhattan

Looking for Caputo 00 flour

You're welcome!
I'm glad you got it.
Yeah, they generally have great customer service at Agatha.

By they way, that's a great idea about the quarry tiles...where did you get them?
So, do you put a pizza stone on top of the tiles?

Apr 18, 2009
wileen in Outer Boroughs

Looking for Caputo 00 flour

That's awesome.
I'm jealous if you live in the City and have an oven that can go up to 1000!
I'd be baking breads and pizza all day long. ...of course, there's an endless list of baking, braising and roasting.

They also sell Tipo 00 flour at Agatha and Valentina on the UES.

Good luck experimenting!

Apr 12, 2009
wileen in Outer Boroughs

Crazy Good Frozen Yogurt

Hi.
Thanks for the note.
I also tried to go last week and saw the sign ;{
.....I had the same reaction. I hope that they will indeed be back this month! ...I feel bad because not too many people know about them so business is slow compared to the competitor up the street.
...I'm keeping my finger crossed!

And of course, no hard feelings. I do think that Red Mango is at least better than the PB! I suppose it is a bit more natural.
But still, just not what I like.

If I were to pick one other alternative to CB...that is, if there's bad news about the so-called renovations and I never get to have my favorite CB again, I'll have to make the trip to Brooklyn more often to Yogo Monster. I really like it a lot!
So CB, Frogurt and YM are my picks.

Apr 12, 2009
wileen in Features

Tonda Report?

I checked out your website and agree with your comments about the types of pizza...I love how you descibe Chicago style...it's pathetic that they call that "pizza"..

I'm very anxious to try Keste now.

Thanks for sharing your website.
I still have to go through the coffee side. I looove pizza and coffee too.

Apr 11, 2009
wileen in Manhattan

Tonda Report?

Thanks for the reply...I didn't know about Tonda.
haha--that's a perfect way to descibe the experience at Lucali's.
I try to make the trip to BK at least twice a month just for Mark's pizza. aside from being busy, it's hard to make it because I have to get there early to get a table. But it's all worth it.
...Of course, there is good enough pizza in the City.
I tried to go to Keste last week, but we had too big of a party and some people didn't want to wait.
I plan to go during the week instead.
I will report if I make it this week.

Apr 11, 2009
wileen in Manhattan

Tonda Report?

Hi Egit. Are you and Kathyn referring to Keste? Sorry, it's unclear to me from the string... I haven't tried it yet, but will this week. I hear some mixed reviews about it. But of course, I'll have to try it anyway as it's in competition with my other top pizza places.
I was actually at Lucali's last night - my favorite...still thinking about what a great pie I had with the delicious artichokes...
I'll have to see how Keste compares to Co, Lucali's and Franny's.
I know it will be different, but I'm wondering if it is just as great.
Not really a fan of UPN -- Anthony's pies are too inconsistent and generally, not always excellent, especially compared to the the pizzas that Jim, Mark and the folks at Franny's slide out of their ovens.

Apr 05, 2009
wileen in Manhattan

Crazy Good Frozen Yogurt

Hi Mark. I just wanted to say thanks for your comments!
I always look forward to reading your posts in the Chow digest. You recap the gist of all the comments, filter out any nonesense and quote the pertinent points all in your own style.
In case there's any doubt, at least with respect to my posts, you have been right on with capturing my opinions in the past, including my passion for froyo.
Thanks for doing a great job! -- it is the reason I continue to read the digest.

Regards,
Wileen

Apr 04, 2009
wileen in Features

FROYO lovers. This is it....

I am an old veteran....loved froyo since junior high when I went with my mom to 40 Carrots on the ground floor of bloomies. I think that Pink berry stinks.

I won't get into all the details about it, but if you are a fanatic/ froyo expert and think that you tried it all, you need to go to Crazy Banana!
It's no frills (not like the trendy pick berry, red mango and berry wild designs) - just white cups and plain plastic spoons. They do have the fruit and healthy toppings though.

Crazy Banana is now my fav.
I've been eating a lot of froyo through the years and although it's healthier than ice cream, it does have a lot of sugar.
Crazy Banana tastes like real yogurt, just frozen with a hint of sweetness. All natural.
The plain is my fav. They usually have one other flavor, sometimes green tea or pomegranate. You can taste that the fruit flavors have absolutely no added sugar.
CB is on 32nd st between Madison and 5th ave on the south side of the street.

Feb 21, 2009
wileen in Manhattan

Co. - new pizzeria place by Lahey open?

Yes, of course it is the same oven as the original bakery is in the same location and clearly Jim did not move the ovens to the new Hell's Kitchen location. I also know that the recipe is the same and that the head baker was trained by Jim. As I stated, just b/c the ingredients and recipe are the same, doesn't mean that the bread and pizza comes out the same. Also, now that GD is expanding and will open other locations, not all breads and pizzas will be done on the premises straight from the oven.

In any event, you're opinion may be that it is "impossible" to tell the difference. However, it seems that it really can't be impossible if some people can tell the difference and turn out to be right when they make the distinction from the two bakeries. That said, I believe that you (like the majority) cannot tell the difference as they are very similar (but apparently not the same to those who can distinguish the two). I will admit that I did not try every product at the GD bakeries, so I will not rule out that there may be some breads that are very similar. Neveretheless, at the very least, the filone and pizza bianco, which are my favorite, are absolutely distinguishable to me.

Finally, I know that bread and pizza change based on humidity and time; and the issue about being crisp and fresh (which, by the way, is not the only measure of difference). However, that's irrelevant here as I was only comparing the breads that come straight from the two bakeries and not the breads that restaurants and stores order from the bakeries.

If I wasn't clear, of course you are entitled to your opinion as well.

Thanks for your reply though.
I understand that you are also a big fan of the original SS bread and I appreciate someone who cares so much about great bread and pizza!

By the way, if you have never been to Almondine in BK (DUMBO), you should try their baguettes. (neither Jim nor GD bakeries make a true french baguette, not that they purport to make one)
The baguettes are quite exceptional. Also, if the soup de jour happens to split pea, I recommend that you must try with the baguette (assuming you like split pea). Delicious.

Feb 15, 2009
wileen in Manhattan

Co. - new pizzeria place by Lahey open?

Just one note about Grand Daisey's bread- it may (or may not) be the same recipe as Jim's, but GD's bread, pizza and other things are absolutely distinguishable from the real deal. (just because two bakers use the same recipe, doesn't mean the bread turns out the same) I would travel across way west and uptown just for SS bread rather than get bread from Grand Daisey's-- that is, if it's Sullivan Street bread that I want. (yes, I know that other stores carry SS bread, but it's best fresh from the bakery)

Jan 17, 2009
wileen in Manhattan

Co. - new pizzeria place by Lahey open?

Thanks. Apparently, they have a phone number. I even called once and someone picked up. it was someone with a spanish accent. he told me they are not open and not sure when, but maybe end of the month (of Dec).
I'm not in the 'hood, so don't pass by that often. It would be nice to know in advance the day they plan to open-- would like to be there on opening night....but that seems impossible. I read about the opening of this place over a year and a half ago in NY Mag.

Dec 27, 2008
wileen in Manhattan

Co. - new pizzeria place by Lahey open?

..I am so anxious!
....I don't think Co. is open yet.
Anyone know for sure? I haven't passed by lately.
Thanks!

Dec 25, 2008
wileen in Manhattan

Nassau/Paradise Island in Bahamas

Many thanks!!
I will definitely try seafood haven and check out Three Brothers!

If anyone else has any suggestions, I would much appreciate it!
I have a few more weeks before I leave. Thanks!

Apr 25, 2008
wileen in Latin America & Caribbean