pizmet's Profile
Chipp Pizza
Told ya! (see my prediction a few posts above). The place was pretentious and sucked.
Monte's Delicatessen in Brooklyn
I went to this place yesterday. It's at 1812 (not 1811) McDonald Ave. It goes by the name of Vitale & Monte, not Camile's. To my eyes, it's a regular Brooklyn hero joint, making Brooklyn style Italian and other cold-cut style heroes that you could get at dozens and dozens of other similar places in Brooklyn . They had pizza ovens installed, but the pizza operation is not up and running yet.
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Vitale & Monte
1812 McDonald Ave, Brooklyn, NY 11223
Best SLICE in Brooklyn
Sheepshead Bay is a pizza wasteland. Delmar's is not a destination. It serves up mediocre slices of reheated pizza -- pizza cooked perhaps hours before you'll eat it. V&S sucks.
New coat of paint and new floors, Dom had to raise prices.
Count me in on being out. I've been going to Di Fara's at least twice a month for over 10 years. But I haven't been there more than two or three times in the last year. The scene's worn me down. It's especially not worth it when I go by myself and want just a few slices. What are they now -- $5.00 each? That and the odds that I might get in and out of there in 20 minutes or 90 minutes is more than I can put up with. There used to be down times there when it was likely to be less crowded-- late afternoons before the rush hour commute, at the end of the night when Dom was less rigid about closing on time. But those windows are also gone now. And so am I, for the most part.
Best red sauce Italian restaurant in Brooklyn?
Have you been there? Any reviews? How do you know that the owner used to own Nino's on Coney Island Ave?
Chipp Pizza
Pound for pound, their pies might be the most expensive in the city. Fifteen bucks for a pie that was less than three Di Fara slices. The pizza box was so light, I thought it was empty. I mean it. I didn't write that last line for comic effect.
I took my pizza to go, and when I finally ate it, about 10 minutes later, the pie was very cold. So I can't vouch for flavor, other than that this pizza must be eaten immediately. Very difficult area to find parking. I predict that Chipp's wont see 2012.
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Chipp
2971 Ocean Ave, Brooklyn, NY 11235
My new 8 qt Staub Cocotte burns everything
Thanks for both responses. I will use a lower intensity heat the next time I cook with my Staub. One note: I was following recipes strictly to the letter when my meals burned. Moreover, the recipes I was cooking from were specifically for dutch ovens. So I'm hoping that the recipes I was using were all, coincidentally, flawed. I was worried that my Staub was defective.
Below is a link to the model I am using:
http://www.amazon.com/Staub-8-875-Quart-Cocotte-Cherry/dp/B00021N9TG/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1286165335&sr=1-3
My new 8 qt Staub Cocotte burns everything
I have a new 8 qt round Staub cocotte. I've used it four times. Everything I cooked with it burned within the first hour. (Dutch oven over stovetop flame). Any suggestions, ideas, etc???? Thanks in advance.
The best pizza in Brooklyn.....that no one knows about.
I can't believe that those Sheepshead Bay pizzerias are being touted as among Brooklyn's best, even with the "that no one knows about" qualifier.
By the way, I think that this thread topic is sort of nebulous anyway. The best Brooklyn pizzeria "that no one knows about" doesn't necessarily have to be a noteworthy pizzeria.
This appears to be a discussion to determine Brooklyn's 35th best pizzeria.
Anyone been to the new Montreal Smoked Meat deli in Brooklyn, called "MILE END" ????
Why would the customer care if business is good? If that was all that mattered, or mostly mattered, I'd be eating Domino's Pizza every day of the week.
Anyone been to the new Montreal Smoked Meat deli in Brooklyn, called "MILE END" ????
You write: "If the owners are content with their progress, it's the only thing that matters."
The owners' satisfaction means nothing to me. If I go, it's for the food experience. And I wouldn't be able to experience the food without the food being there in the first place.
Anyone been to the new Montreal Smoked Meat deli in Brooklyn, called "MILE END" ????
I don't understand your reply. I'll try and re-convey the same idea, but by phrasing this post slightly different. Also, I understand that your reply was not meant to be mean-spirited. Neither is this repsonse. We're just exchanging opposing points of view.
If I can't rely on their menu items to be available when I arrive ... If they're running out of food at an unreasonable rate, I'm not going. And I'm not twittering. I'm not sure what this has to do with anyone's expectations. No one expects me to have a slice of pizza at Di Fara's when the mood strikes me, or an occasional Big Mac. Doesn't mean I can't complain if Di Fara's or McDonald's runs out of food consistently and hours before closing.
Anyone been to the new Montreal Smoked Meat deli in Brooklyn, called "MILE END" ????
I disagree. Strongly. If the restaurant's supply of menu items is unreliable to the point that I'm supposed to, or expected to call ahead to verify food availability, I'm not going. And besides, under those conditions, even if I'm told over the phone that some item is available, I wouldn't trust that the item in question would still be available by the time I arrive. Are we supposed to reserve turkeys as well as tables? Same for following tweets. A restaurant without the food it includes on its menu is like ... like what ... like a bank without money. Like a movie theater without any movie to show.
Alfajores
There's an Argentine/Uruguayan bakery one store off the corner of Corona and Junction in Queens that carries several imported brands of Argentine Alfajores, including Havanna. The entrance to the bakery is on Corona Blvd, next to a small strip mall.
Jay & Lloyd's Deli (Sheepshead Bay)-- Excellent
It's not a bad place, but really, the only thing special about Jay & Lloyd's Deli, given that Jewish Delis in general are on a pace towards extinction, is that it exists.
Family Style Italian
Unless Queen has changed since I last ate there, Queen is not a family style restaurant. It might be Brooklyn's best Italian restaurant, and families are certainly welcome there, but Queen is not "Family Style".
New Food Store in Downtown Brooklyn?
Turn out the lights. This party's over. The Boar's Head place on Court and State is shut down and gone.
Varenichnaya in Brighton Beach, Russian
Thanks for the informative post. Did your group (of two) speak any Russian? English only? Something else?
Is it a sicilian or is it a square?
I can top that by twenty years. To me, "sicilian" and "square" were synonymous -- the exact same thing --- since the 1970's! Walk into any pizzeria in NY and ask for either a sicilian or a square, and the proprietor knows exactly what you want. And no one ever made a big deal about the vernacular. What's the big deal here, by the way?
Old time Bronx spinach borekas (boyos)
If you still cant recreate it after 45 years, why don't you buy it? What are some of the better burecas and boyos you've purchased recently?
DiFara Price Hike
I love Di Fara's and have going there before the pizzeria became famous. But I don't think I'll be going there from now on unless I'm getting a pie. Not only do I think that his slices are now overpriced at $5.00, but remember -- his slices are also about twenty or thirty percent smaller than the average slice. This means that -- pound for pound -- Dom's slices are really somewhere between $6.25 - $7.50 a slice and perhaps. three times the cost of the typical competitor's slice.
There's obviously no right or wrong here: Dom is free to test the market and in fact, would be foolich not to charge as much as the market will tolerate. It'll be interesting to see how this latest increase affects his business, especially in this difficult economy.
Old time Bronx spinach borekas (boyos)
Paula Stevens, the Bureca place -formerly on Saunders street- now does mail order and deliveries. Same phone # -(718) 459-7276. The current Jewish Bakery on Saunders Street (G&S) is not affiliated with Paula Stevens, but will try to sell you their crummy version of a bureca, in a lame attempt to capitalize on the talent and expertise of the previous tenant, Paula Stevens.
Know any good diners? --any borough
I agree that El Greco has a large selection. Unfortunately, most of it is forgettable. I'm familiar with the joint and I'm not relying on 10 year old observations (not that it would make a difference -- the place sucked 10 years ago, also). I had a decent breakfast at El Greco about two months ago. So I can vouch that El Greco won't screw up a pair of fried (Sunnyside) eggs.
Anselmo's Pizza in Red Hook
Does the pizzeria have a parking lot? Or is it regular old street parking?
Old time Bronx spinach borekas (boyos)
The Rego Park bureca place that was on Saunders Street in the 90's up to two years ago, that Mr. Bernardo, Vouchsafe and many others on this thread referred to in their posts does mail order. She's always had a national mail order following.
Look her up. I think they're the best in the city.
di faras is closed till february
And for what it's worth (my opinion, not Dom's pizza) don't forget that it's not just $4 a slice. It's $4 for a slice that's about 65% to 75% the size of a typical slice.
I understand (and appreciate) that Dom's quality is atypically superior to the average slice, but pound for pound, before accounting for quality, it's mathematically incorrect to simply observe that Dom charges $4 a slice and the average competitor charges $2.50 - $2.75.
After factoring in the smaller slice size at Di Fara's, it's more accurate to say that a slice at Dom's is about double the price of a typical competitor's slice, before accounting for quality.
I haven't been there since his return from knee surgery. Did anybody notice if the slice shrank some more, as well?
di faras is closed till february
I privately expected another price increase upon Dom's return from his knee injury. There was a significant price increase last year, effective immediately after his reopening from a lengthy Board of Health imposed closure. It's obvious that he's clearly passing the lost opportunity costs entirely onto his customer base, no matter who is to blame, or whatever may be the reason for his temporary closings.
The market will decide whether the latest price increase is justified or not.
Shhh...Great New Chinese Snack Place
"This place is soooo good, I'm almost reluctant to share...it's crowded enough."
Quite the opposite. When it comes to unknown gems In that neighborhood, I'd be reluctant not to share because it seems that most places there can't even survive the first year on their respective leases.
Best red sauce Italian restaurant in Brooklyn?
Count me in this anti- New Corner group. I've been there many, many times (never my choice, but as a compromise in order to accompany friends). I never understood the extremely positive reviews this place gets. It's good sized portions of at best, average food, usually made from subpar quality ingredients.
And as far as addressing the original post on this thread, my last favorite Brooklyn casual neighborhood red sauce joint used to be Nino's on Coney Island Avenue, one block north of Kings Highway. That place closed six years ago. I've heard rumors that the former Nino's owner was planning on opening up another restaurant but haven't heard any follow-up to the rumor.
