![]() ![]() I ask co-owner Christian Patriarca for all of his trade secrets, and he tells me, “I have no secrets. This pizza is as good as any I’ve had in New York. Our judges won’t shut up about this tiny pizzeria: “Look at that cheese and sauce glisten.” “The grease has a perfect drip.” “Really the perfect integration of cheese and sauce.” “Crust is nice and thin.” “This is a sauce with integrity. Hell’s Kitchen earns runner-up status for best New York style pizza, and I’m convinced that had we broken the rules and gone for the signature Hellfire (pepperoni, hot sausage and cherry peppers), it might have won.įind It: 9 Ruxton Ave., Manitou Springs, 1670 E. They also note that it’s the most seasoned of the pies, with a good salty finish and pronounced basil or oregano notes. Judges note the “nice glistening grease on top,” “a lovely balance of cheese and sauce” and a “great texture” that’s a bit heavier and chewier than the competitors’. ![]() Others obviously approve, as this little Manitou gem has exploded into three locations. Owner Nelson Rufran once apprenticed with Russ Brunelli, owner of Hell’s Kitchen Pizza in New York City, and to me, Rufran’s pizza is pretty darned authentic. The thin, crunchy crust has a great texture, and even though the sauce is on the sweet side, it’s a strong contender.įind It: 215 E. Real New York style pizza.” Also, they note that Borriello’s $20 deal for two large, one-topping pies is among the best values in town. Now, our judges give props for the menu option (even online) for “Well done. When this Borriello opened in 1999, I thought, I don’t need to go back to Famous Ray’s Original to get real thin-crust pizza anymore. Rob Raia’s original pizzeria on Platte Avenue, near Palmer High School, is still going strong. Tejon St., įuhgeddaboudit! That stuff you heard about the IRS closing several Borriellos-that had to do with owners of other locations. Our verdict: It’s satisfying, and we love that pick-up window, but this isn’t our favorite slice.įind It: Inside the Atomic Cowboy complex, 528 S. It’s the biggest, floppiest and thinnest pizza in town, with great bubbles in the crust and a tasty finish. Our Pizza Pack, comprised of about a dozen artsy foodies, is instantly impressed by what Fat Sully’s considers a large: 26 inches-or about the size of a Buick. Here, as elsewhere, we forgo toppings for the consistency and adherence to New York orthodoxy. ![]() There’s even a by-the-slice pick-up window open until 2 a.m. Like a superhero emerging from a phone booth, the Atomic Cowboy complex opens its New York style pizza joint, Fat Sully’s, daily at 11 a.m. Photo by Eli Epstein Fat Sully’s NY Pizza But for the sake of our stomachs, we narrowed down the competition to a fab four. Poor Richard’s, Leon Gessi and Joey’s are all worthy. I’ll be the first to acknowledge that some good New York-style pizzas didn’t make it into our slice soirée. ![]()
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