Nashville Food Blog

Fiori's in Pittsburgh rocks by jones.

I've never tried a single one of these...but I agree they must be pretty stratospheric if they knocked Di Fara off the list. Kath and Alex took us there too, and the idea that Di Fara's rickety, spit-and-baling-wire oven could produce a crust that perfectly crisp still seems like alchemy. I also remember Alex getting a five-dollar order of spaghetti that practically came served in a mixing bowl, studded with clove after buttery whole clove of garlic in a light tomato sauce.

I wish this list came out last month while I was in Chicago. Didn't make it to Great Lakes, but I did visit Gino's East and Lou Malnatti's while in the city. Gino's East was better, also about double the cost.

I've been to Totonno, Sallys, Frank Pepe, and DiFara.

Totonno is in Coney Island, and it's good. Purist Napolitan pies, great thin crust, light on sauce, excellent cheese. But (a) that's not exactly what I want in a pizza, as I like toppings, and (b) Grimaldi's is at least just as good, but more popular b/c of location.

Those New Haven clam pies are great, and I love the crust. But I ate at each place only a couple times (driving between Boston or Providence and NYC and calling ahead), and I can't for the life of me tell you the difference. I do recall being irritated at being charged for freaking cheese.

But DiFara was the best. Hand crafted with amazing ingredients. I also liked the herbs drying in the window that customers could use to custom season their pie. And Pink is right that the non-pizza items on the menu are amazing.

But lordy did that place get busy after it got publicity, and it was only Dom behind the counter making pies. I just couldn't bring myself to go after about 2003: hours long wait in a dingy pizzeria in a boring neighborhood, with some of the worst food trendies on the planet for company.

I suspect that the business volume may have contributed to a decline, the "nobody goes there, it's too crowded" syndrome. Haven't had their food in years, but Difara's was the platonic ideal of pizza, in its prime.

Those New Haven places are definitely overrated, IMHO. Crust was nasty. I definitely prefer traditional NY-style pies.

My two cents involves three guys (hehehe...) The best pizza I've ever eaten was from "3 Guys From Italy" in Jersey City, NJ, in alley/concourse leading to the PATH trains and bus station. Thick, piping hot, cheese falling off it. There were no tables, so you either ate it standing at the counters along the wall or walked with it. My friend Frankie worked their for years, and claimed he never had to reheat a slice, ever, because they sold them so fast. I believed him, because they never reheated mine. There's been some demolition in the area, and it's been moved. Here's an old photo:

http://journalsquarejc.com/archives/961

Looks like it's the year of Nate Appleman. IACP Julie Child Award for "A16: Food + Wine", Food & Wine Best New Chef, James Beard Rising Star Award and already the #17 best pizza in America. I need to take a trip to San Fran.

I do like the white clam pizza at Frank Pepe's but in a way I sort of think of it as not-pizza.

Just had Pizzeria Delfina on Tuesday night. Best pizza I've had anywhere, anyhow. Amazing.