Friday October 25, 2013
A few tasty links to what we've been reading of late.
Grub Street provides a roadmap for out-of-town chefs trying to make it in New York. Han Chiang of Han Dynasty, Pok Pok's Andy Ricker and Danny Bowien of Mission Chinese are among the success stories cited. If you can make it there...
LA Weekly spotlights The Glorious Greasy Foods of Los Angeles, including the Colosso burger from Mom's Burgers and tater tots at Fab Hot Dogs. The point is, ladies and gentleman, that grease, for lack of a better word, is good.
Current and former New York Times critics weigh in on tipping, last meals, sending back food and more, via First We Feast. Pete Wells on his last meal: "I’d want a New York pizza, and I’d go to Totonno’s in Coney Island. Then I would get into my kayak and slip off into the ocean."
The Daily Meal compiles a list of the 101 Best Pizzas in America. And the #1 ranking goes to ... The White Clam Pie at Frank Pepe's in New Haven (where they do love them some apizza — pronounced "Ah-beetz"). Rounding out the top 10 were pies from Di Fara (Brooklyn), Pizzeria Bianco (Phoenix), Una Pizza Napoletana (San Francisco), Pizzeria Mozza (LA), Roberta's (NYC), Sally's Apizza (New Haven), Flour + Water (San Francisco), Motorino (NYC), and Al Forno (Providence, RI).
Frank Pepe's White Clam Pie