Pizza Tour Part II

My first weekend in NYC in a long while rolled around, and I sold the idea of the pizza tour to my buddies Ari and Bryan. Ari is more adventurous when it comes to food while Bryan pretty much disqualified himself from enjoying meals with a myriad of self-created food allergies. Of course being allergic to tomatoes does not bode well for a pizza tour but Bryan accompanied us anyway because he hasn't seen his buddy in about a year.

The day started with me and Ari traveling to Manhattan from our suburban enclave of Little Neck. The plan is to hit a pizza joint before meeting up with Bryan for the rest of the day.



Co.
230 Ninth Ave. (near 24th St.)
New York, NY 10001
212-243-1105

http://nymag.com/listings/restaurant/co/menus/main.html




After getting out of Penn Station we headed to the nearest restaurant on my list - Co. The restaurant's layout was wide and open, the walls were of wood paneling. There was a contemporary showroom feel to it. The menu consisted of soups, salads and of course pizza. We decide to share a personal Margherita pie since we plan on going to about 4 other pizza places throughout the day. Our waitress was very friendly and we discovered that she was from Chicago and an aspiring actress. We told her that our plan for the day was to hit as many pizza joints as possible and she joked that she wanted to join us for the day. When our pizza came, it looked very much like Luzzo's. The crust was slightly burn and the crust is airier than Luzzo's. Again, it was the classic Neapolitan pizza cooked under a very hot (700F) oven for a short period of time. The mozzarella, tomato sauce and basil were all perfect toppings for the crispy but airy crust. I think so far, Co has taken over as my favorite pizza with Luzzo's a close second.



Posto Pizza
310 2nd Avenue (18th street)
New York, NY 10003-2724
(212) 716-1200

http://www.postothincrust.com/inhousemenu.html

After a delightful snack at Co. we got a surprise call by my other buddy Qi. Qi had told us he was expecting to work on that Saturday but he called us at around lunch time to take a break for his midday meal. Instead of going to one of our other planned destinations, we detoured to a Zagat rated pizzeria - Posto's. Posto's was to be a very different pizza experience. I read that they specialized in ultra thin crust pizza. The restaurant was on the corner of 18th and 2nd and from the outside it looked like a cafe with outdoor seating but the interior looked like a bar. I didn't pay attention, but this place probably doubles as a bar in the evening. We proceeded to order 3 personal pies. These pies were a bit of an anomaly. The crust was indeed very crispy and thin, but they were so thin that it crumble under the weight of the toppings. The taste was well, disappointing. After experiencing my 2 favorite pizzas in the past 2 days, expectations were running high for a new pizza experience ultra thin style. The experience, well crumble under the weight of expectations.



Artichoke
328 East 14th Street (1st ave)
New York, NY 10003
(212) 228-2004

http://www.menupages.com/restaurants/artichoke-pizza/menu






We said our goodbyes to our friend Qi as he returned to the Saturday grind and we proceeded to meet our other buddy Bryan on the L train station at 14th and 1st. There we hit Artichokes Pizza. Unlike all of the other pizzerias that I have reviewed so far this was not a sit down place. It was basically a store front with a cash register with guys kneading pizza doughs next to pizza ovens in the back. There was very basic foyer before the cash register counter. A nondescript place by all descriptions, except for one thing: the line. The line was just as long as two nights ago when I passed by and it was about 20 people deep. Normally I would just leave upon seeing such a line, but what the heck it was a lazy Saturday afternoon hanging with my two buddies and our mission was a search for good pizza. When you have three guys debating about the Mets and Yankees time really flies.

When it came to our turn to order, I stuck to my methodology of Margherita. Ari went off the deep end ordering a slice - yes by the slice - of crab. There wasn't much to choose from anyway - the other choices were artichoke and Sicilian. There was no seating in the place so we went out to 14 street to eat al fresco. The slice was actually kind of sloppy, a thick dense crust with mozzarella and oil dripping off the side. I was a bit apprehensive as I prepared to take my first bite. The first bite met my tempered expectations. The crust was dense as I expected (almost Sicilian like) and the toppings was very greasy and the oil exuded probably from the mediocre mozzarella. I took another bite for confirmation and I proceeded to throw the rest of the slice into the garbage bin. I did not dispose of the majority of my slice because it was so bad, but my belly was already full of pizza and I had one more place to go so there was no space for any more mediocre pizza - Posto had already taken up enough room. For 4 bucks a slice, I am not entirely sure if it was worth the price. I did have a chance to sample Ari's crab slice and to be honest it was interesting. Maybe next time when I am not as full maybe I will give the crab slice a chance. Honestly, if I had this pizza last year, I think I would have been quite satisfied with it but after having tasted Luzzo's and Co.....



Veloce Pizzeria
103 First Ave., nr. 6th St.
New York, NY 10003
212-777-6677

http://nymag.com/listings/restaurant/veloce-pizzeria/menus/main.html






As we approach our next destination - Veloce I was already quite full. Veloce rated very high on New Yorker Magazine's survey - and the reviews were that it was a different type of Sicilian pizza. The three of us walk into the restaurant and the entire restaurant was adorned with bottles of wine on wine racks. It felt like a wine bar and as expected as we ordered, the waiter recommended wine to go with our pizza. Not me, I think beer is better with pizza - leave the wine for steak. Me and Ari proceeded to order a $15 12 inch square pan Margherita while my tomato allergic friend ordered an order of calamari.

The pie comes and it looked a bit different than the normal Sicilian. I take a bite into it and it was indeed quite different. The texture of the crust was crispy on the outside but quite dense and spongy at the same time. The bread had the texture of Ethiopian bread that is used to sop up sauce with. It was actually quite interesting. I asked the waiter what accounts for this interesting texture and he informed me that potatoes had been added to the flour. The sauce and cheese were just OK so overall I would give this pizza a good effort to be different but probably would not make my list of favorites. Its not that it tasted bad, but the taste did not stand out from the crowd.

That concluded my day of pizza gorging, and overall I was very enlightened with the possibilities of pizza. The classic "New York style" pizza will never be the same.