The Tourist Trap

Grimaldi’s

To answer the question everyone is asking, no, Grimaldi’s is not worth waiting an hour for. Its coal oven pies are very tasty and topped with homemade fresh mozzarella and San Marzano tomatoes. But for all the old school Italian feel of the red and white checkered table clothes, the green, red and white uniforms, the maps of Italy, and the manager you wouldn’t want to owe money to, this is more a pizza factory than a pizza restaurant; the experience is less about customer service and ambiance as it is about churning out pies and turning over tables for tourists and non-city dwellers. Service is inattentive and once the check has arrived, $16 for one unevenly cooked pie, you better be ready to evacuate your table so the next party can be seated.

Disappointment focused on the haphazard construction of the pie. Poor sauce and pepperoni dispersal ($2 per topping, half or whole pie) made for awkward slices. Your best bet for decreased waiting time and attentiveness is to go after 7PM, that way you also miss the re-building of the fire, an event which takes place between 4PM and 6PM daily and could extend your wait time an extra 30 minutes if you happen to be on line while it takes place. Another unfortunate side effect of the fire re-building is that pies which emerge from the 850 to 1,000 degree coal oven may arrive slightly undercooked, as I encountered, resulting in a dough that’s denser that one would expect from a coal oven. Grimaldi’s, which surprisingly has only been open since 1990, is good but not great. If you want coal oven pizza without the wait and the trip to Brooklyn, check out one of the two Angelo’s locations in Manhattan, just don’t order delivery.

The Hip Pick

franny’s

Let’s be honest, Brooklyn is hip. It’s hip to live there and hip to eat there. It’s what the Lower East Side used to be. And franny’s is the hip place to eat Italian food, from the lower case “f” in the name to the environmentally conscious mantra. Despite the pizza being the most famous menu item at franny’s, it’s telling that its not even mentioned on the introspective “Who We Are” page of franny’s website. Maybe it’s because franny’s is an Italian restaurant that serves pizza, not a pizza restaurant that serves Italian food. Pizza may be the dish that brings in curious outsiders, but I didn’t get the sense that it is where the restaurant’s pride lies.

The surprisingly small pie ($15-$17 average) arrived on the table uncut and doused heavily in olive oil. As if it’s not troubling enough trying to cut pizza fresh out of a wood-fired brick oven, with molten cheese and brightly flavored tomato sauce daring my fingers to dive in, I was stuck contending with a thin and flimsy crust that did not aid in the slicing process. The smell of burnt wood emanating from the brick oven dominated the restaurant and our pie. If I wanted to combat the flimsy crust by ordering my pie well done, I’d be wary of an over-smoked pie. The one bright spot was the touted house-made sausage, which lived up to its billing, it was garlicky and delicious. I’m not going out of my way to return to franny’s, but if I do, it would be for the waitress-recommended clam pie and for a chance to dine in their spacious backyard garden, open from spring to the end of September.

The Champ

Lucali’s

575 Henry St. nr. First Pl.

The hype for this BYOB Carroll Gardens newcomer has been varied and plentiful, it’s been called mysterious, soulful and wonderful. I just call it damn good. Although the wait for a seat in the dimly-lit single-room may be inordinately long (45 minutes to an hour and a half), it’s worth it for a pie ($18) which resembles one you can only find at another Brooklyn landmark: the legendary DiFara’s.

Brooklyn-native Mark Iacono, the owner and main pizzaiola, models his pie after the legendary Dom DeMarco’s. Working mainly by candlelight, surrounded by ingredients and a cavernous brick, wood-burning oven he built himself, Iacono rolls his dough with wine bottles before spreading a layer of secret recipe sauce over the thin crust. Buffalo mozzarella, low moisture fresh mozzarella and parmigiana-reggiano follow before the pie is baked by the mesmerizing fire dancing off the burning logs of wood.

Upon emerging from the oven, the pie is sprinkled with grated Grana Padano, freshly shaved Parmesan cheese and a few sprigs of basil. The marriage of texture and flavor is complete, resulting in a pie whose sharpness and creaminess balance each other. The crust, unlike franny’s, is light but exceedingly crisp and floury. The cheese is the star, especially the slices of fresh Parmesan melting into the hot mozzarella and sauce. Pepperoni (toppings are $2 – $3.50), brought in from local landmark Esposito and Sons Pork Store, is spicy and burnt around the edges but the plain slice is so good, I would suggest trying the pizza topping free to start.

Just as taking a risk in purchasing this former candy shop with no intended purpose and no pizza-making skills has paid off for Mr. Iacono, trying his calzone is a risk that’s all reward for you. While the crust on the pizza is underwhelming, the same crust is fantastic as a home for the 5-cheese calzone ($10 small, $20 large).

Thin, light, crispy, slightly smokey dough encases creamy buffalo mozzarella, ricotta and low moisture fresh mozzarella plus parmigiana-reggiano and a secret 5th cheese. The obligatory side-serving of tomato sauce is unnecessary because the flavor of the calzone is awe-inspiring enough on its own. Its greatness lies in its contradictory nature; creamy and stringy, salty and slightly sweet, all the differences melt in the heat of the oven to create a pocket of deliciousness.

Lucali is better than franny’s and Grimaldi’s not just for its food but for its atmosphere and the warmth of the experience. Once you survive the wait, you enter what feels like the cozy home of a friend who would let you stay as long as you’d like, especially if you keep letting them cook for you. So be friendly, ask for Mr. Iacono, and tell him you heard the pizza’s good but the calzone is great.

Special Margherita with pan fried crispy prosciutto, green onions and extra virgin olive oil

Pizza al Tartufo – Portobello pesto, mushrooms, mozzarella, rosemary and truffle oil

Pizza Mela – Mozzarella, Gorgonzola, asparagus, apple, truffle oil

L’Asso’s Pies are a Science, Literally

I stumbled upon L’Asso after being invited to the L’Asso Pizza Guide Release Party. An insert in the satirical newspaper The Onion, this pizza guide was anything but; it outlined everything from the history of pizza to L’Asso’s strict adherence to the Italian government’s rules on what constitutes a genuine Neapolitan pie (Denominazione di origine Controllata or Pizza D.O.C., click & scroll down for the six rules).

L’asso’s owner, Robert Benevenga, seen on the pizza guide’s cover above, is so serious about his pies that he earned a degree in engineering before perfecting his pie-making technique. To quote Benevenga in the “L’asso Pizza guide”:

“Most pizza places will scoop sauce on with a ladle first and then sprinkle cheese all over it.  So basically, the sauce acts like a slip and slide, forcing most of the hot sauce and cheese to slide out of your mouth and onto your face. … I take the round dough, place the bufalo mozzarella slices all over so they act like suction cups.  Then I pour the sauce in the valleys so each slice holds the traditional ingredients, as well as the toppings, in place.  This makes every bite separate but equal.”

Put simply by Benevenga, it’s all about “the most variety at the highest possible quality. It’s the style that I like. … thin with lots of flavor that pops.” Couldn’t have said it better myself.

We are entering a new Pizza Frontier

Other than the toppings listed on a pizza delivery box, I’m inexperienced.  I was surprised, therefore, to see pies covered in toppings such as apples, pears, walnuts, and asparagus exiting the specially designed 2-door brick, wood-burning oven.  I was even more surprised how delicious everything tasted.  Pies come in three sizes 12″, 18″ and 29″ and all vary in price.

Pizza Mela – Mozzarella, gorganzola, asparagus, apple, truffle oil

Prices: $14, $20, $26 (below)

The apple and asparagus really lightened up a pizza in danger of being too heavy due to the two cheeses. The truffle oil subtly added an earthy, faintly spicy complexity to the overall flavor.  Texturally, the hot oven and thin pie allowed the apples and asparagus to remain juicy and crisp.

Pizza alla Roba – Mozzarella, Gorgonzola, Pear & Walnuts

Prices: $13, $19, $25

Whereas the Pizza Mela (above) combined several flavors which tend to fight for the attention of your taste buds, the Pizza all Roba takes a different approach: the two stronger ingredients (Gorgonzola, Pear) are balanced out by the two quieter ingredients (mozzarella, walnuts).  The result is a delicious confluence of flavor and texture and a pie which I’d definitely eat again.

Pizza al Tartufo – Portobello pesto, mushroom, mozzarella, rosemary and truffle oil

Prices: $13, $19, $25

Lacking any serious pesto flavor, this pizza is dominated by earthy ingredients which are still tasty and fresh.  The rosemary provides a bright undertone to counteract the mushroom and truffle oil. Not nearly my favorite pie, but still tasty.

Pizza Margherita – Tomato sauce, fresh mozzarella, oregano, basil and extra virgin olive oil

Prices: $10, $16, $22

Oregano and fresh basil unite to overtake the Margherita.  The sauce is tasty but takes a backstage to the olive oil coated crust, which tasted even better when mixed with cheese, sauce and basil.  I didn’t get to try the Pizza Margherita D.O.C. (bufalo mozzarealla instead of fresh mozzarella), but the result would be an even lighter and more delicate pie.

Pizza Mascarpone Tartufata – Mascarpone cheese, portobello mushrooms, Gorgonzola and truffle oil

Prices: $14, $20, $26

My least favorite pie. The mascarpone melted into a dangerously hot cheese sauce and overtook the pizza.  I’ll pass on this pie next time.

Special Margherita Pie – Mozzarella, fried, crispy prosciutto, green onions, extra virgin olive oil

Prices and Availability Vary, Call Ahead to find out the weekly specials 212-219-2353

This was the first and most memorable pie I tasted. The prosciutto was so fried and crisp, I initially mistook it for bacon.  The salt factor is balanced out by the bright sauce and slightly sweet green onions.  L’asso’s specials menu changes weekly (pizza and dessert), so you may not find this pie upon your visit.

Pizza Snow White – Fresh mozzarella, ricotta, garlic, oregano and extra virgin olive oil

Prices: $11, $17, $23

At first I found this pie to be bland and underwhelming, then I discovered a bite with toasted chopped garlic (2nd photo below, top left corner) and found what I was looking for. Be strategic with your bites if you order this pie, try to get garlic in every bite.

Pizza 4 Formaggi – Provolone, Gorgonzola, Mozzarella and Parmesan

Prices: $13, $19, $25

A surprisingly mundane combo of cheeses. None truly stand out and the flavor was lacking an expected sharpness.

So Which is the Owner’s Favorite Pizza?

Our natural inclination would be to assume that after four years of business, Robert Benevenga probably enjoys some strange varieties of pizza. Surprisingly, his favorite pie at L’asso is the Margherita DOC XX.  The “XX” is what makes this pie his favorite, but you can only discover the secret in the L’asso pizza guide or by heading to L’asso to find out first hand.

L’asso

It all looks delicious but two elements of this pie shined above the rest, read on for the essentials.

The Cheese & Pepperoni

By far the two strongest elements of this pie, the healthy offering of fresh mozzarella covered the pie evenly and combined with the slightly spicy pepperoni to provide the salty flavor the crust lacked.

The Crust & Sauce

The first time I ate at Angelo’s, the crust and sauce were a little off. The sauce, as you can see below, had too much oregano while the crust lacked flavor. On my second trip, the flavors of both the crust and sauce were spot on. The pie would have been perfect if it had been left in the coal oven to crisp up for just a few moments longer. If you see a lot of oregano on your pie, sprinkle some red pepper and grated Parmesan cheese on your slice to balance the flavor.

Conclusion

All the ingredients, including the fresh basil, combine to create a really enjoyable pie that’s worth the price and deserving of the crown, for now, of Midtown’s best pizza.

Angelo’s

The Brick Oven pie: Half Cheese, Half Pepperoni ($16.50)

The Pepperoni Slice

The Plain Slice

The Verdict

Cheese/Sauce

Generic fresh mozz. Basic, thin tomato sauce. The ratio of cheese to sauce varies depending on slice. Overall, could have used more cheese and sauce.

Crust

Way too much end crust for a pizza with dry, tasteless crust. Cardboard-like texture under the slice, dry and thin. By far the worst aspect of the pie as you can see from the leftover crust below.

Conclusion: Definitely not the best in Midtown

The pepperoni was the most redeeming quality of the pie. Small, crisp and slightly spicy. Unfortunately most of it was sprinkled on just two of four slices. Overall flavor of the pie was light and bright thanks to the combo of tomato sauce and fresh basil but the crust and lack of fresh mozzarella made it a little toothsome. Not a pie I’m particularly looking forward to eating again.

Bella Vita

BSP’s crust is the one aspect of their round pies that consistently garner the most complaints. I can understand why, it’s brittle, very crispy, and rolled up at the edges. New Yorkers are accustomed to a chewy, slightly crispy crust that’s made for a good fold. While BSP’s foldability is at times questionable, the crust on the round pies needs to be sturdy to support the weight of all the Nonna Maria’s delicious ingredients.

It’s the crust where the Grandma Slice makes its case for being better than the Nonna Maria.

Light, slightly flaky, and deliciously malleable, BSP’s Grandma slice is a model of pizza perfection. It strikes a perfect balance between cheese and sauce, something Maffei, one of the Ed Levine’s top Grandma slices, lacks.

Bleecker Street Pizza embodies all that you want in a Grandma slice:

• Perfect ratio between cheese and sauce
• Light, airy crust with chewy, crispy end crust
• Delicious and authentic marinara sauce
• Great overall flavor created by a combination of fresh basil, marinara, freshly grated Parmigiano-Reggiano, and Grande grated mozzarella

If you think Joe’s is the best place to get a $2.50 slice of pizza at 4AM, you’re wrong.

Walk a block up Bleecker Street to 7th Avenue and grab a Nonna Maria or Grandma Slice at Bleecker Street pizza and do two things you can’t at Joe’s: Sit down comfortably and enjoy a flavorful slice made with the highest quality ingredients.

They were delicious the 1st time, curious how things could get better? Read on…

I love Tuscany Catering and the Burrito Box. Why? Because their food’s delicious and they’re hidden gems. And the fact that they’re in Midtown, the most barren wasteland for affordable, delicious food, only ups their stock. Without further ado, I give you food porn:

Tuscany Catering (55th b/t 5th & 6th Ave.) serves some of the best pizza and sandwiches in Midtown.

It’s main business comes from catering to offices but they also serve food from lunchtime until around 7:30pm. In addition to what you see below they serve a great Chicken Parm.

Sausage & Pepperoni Pan Pie ($3.50/slice)

This bad boy is thick, puffy, and light. It’s crispy and not too doughy and is filling enough to validate the price. The sauce is sweet and the meats are always crisp and tasty.

Regular Pan Pie Slice ($3.50)

Well worth the price because it’s so filling. Not their best slice but I show it to you so you can get a sense of what a slice looks like out of the pan.

More pan pies: eggplant parm and vegetable

A diesel Sicilian pie ($3.50/slice)

Each slice is $3.50 and huge. Sauce is the same as other slices, crust is big and airy, a little doughier than I like and not very crispy. Obviously very filling.

Below is the hot items area where you’ll order your sandwiches. The menu never changes. Meatballs, Eggplant Rollatine, Chicken Cutlets, Baked Ziti, Chicken Noodle Soup are all standard.

Eggplant Rollatine Hero ($6.50) on an Italian hero

I recommend the baguette for all heroes but they usually run out. The Italian bread is also tasty, especially when toasted, so don’t worry. All sandwiches are put together first then placed in the pizza oven to cook. You can see the melty ricotta peeking out on the top half. This was a good hero but in the end I’d go with the Chicken, Bacon, Mozz over both….

Chicken Cutlet, Bacon, Mozzarella hero on Italian bread ($7.50)

I added lettuce, tomato, and some hearty honey mustard as you can see in the 2 photos below. This sandwich is excellent. The bacon was well done, the cutlets are crisp and flavorful while remaining moist inside, and the cheese, as always, is plentiful. This is my new go to sandwich at Tuscany. I might not go with the Honey Mustard next time though, it wasn’t as sweet as I’d have hoped.

Fresh Baked Chocolate Chip Cookies ($1.00 each)

Don’t be fooled by the larger, pre-wrapped cookies on the counter in the back. You want the cookies cooling in the racks next to the register. These puppies are small and overpriced but they’re filled with so much melty, chocolate goodness it’s worth the price to finish your meal with this sweet treat.

The Burrito Box (9th Avenue b/t 57th and 58th St.) is hands down the best Tex-Mex delivery you can get in Midtown.

Find out why and see photos of their delicious steak quesadillas, grilled chicken soft tacos, and awesome chips and salsa here.

Grilled Steak Burrito ($7.95)

This torpedo is short but thick (that’s what she said) and jakked up with juicy steak, moist Spanish rice, black beans, and in my estimation, too much sour cream. I’d opt for sour cream on the side unless you like a lot in each bite. Either way, the steak is juicy, fresh, and flavorful and the beans and rice are cooked well, not too firm. Pair this with a larger order of store made chips and salsa ($2.95) and you’re in business.

Hard shelled beef tacos ($5.55 – two per order)

They’re the only thing in my many times ordering Burrito Box that didn’t really stand the stress of delivery. The cheese coagulated on top of the tacos and the shells got a little soggy, especially at the bottom. Eat these only in store. Go for the soft tacos instead. Check them out here.

I hope you’ve enjoyed this little show. You can’t go wrong with either place. If you know of any hidden gems that you’d like to see on NYCFoodGuy.com please get in touch and let me know.

I’m all about the hidden gems, ambiance be damned. My mission is to bring you the best and most affordable places everywhere!

Tuscany

Burrito Box

Can you guess which place NYC Food Guy will not be returning to? Read on to find out if you’re right…

New York Pizza Suprema wowed me. The Sicilian slices were spot on.

The Upside Down Slice ($2.25) was excellent…

• The sauce was sweet but the sharpness of the grated parm really balanced the flavor.
• The crust was light and crisp without being doughy, perfect for a Sicilian slice.
• Perfect amount of cheese to provide great textural buffer between sauce and crust.

The regular Sicilian ($2.25) also excelled…

• Cheese to sauce ratio was perfect.
• Balanced flavor for sauce, not too tomatoey, not too acidic.
• Same crust as Upside Down Slice, tasty and delicious.
• Very re-heatable, a big plus. Most Sicilian slices that need to be re-heated look like they’ve been on the counter for weeks, these didn’t.

NY Pizza Suprema had around 15 different pies at the counter when I arrived. They all looked pretty delicious. The Regular and Margarita stood out however, as did the Suprema Special (sausage, pepperoni, onion, peppers, mushrooms). New York Pizza Suprema is open 7 days a week but only until 9pm.

If you chose Stout NYC as the place I will not be returning to, then you are correct.

I don’t know how this place eeked into Citysearch’s 2007 Top 10 burgers, it was really weak. Where’s the love for Brooklyn Diner, Houston’s or even Blue Smoke?

The burger ($8.95 plain, $1.50 for bacon, $1.00 for cheese) was pre-formed, griddle cooked, unspiced, overcooked, and overpriced. It was like a bad diner burger.

The lettuce, tomato, and onion was all wilted, not that I eat veggies with my burger anyway, but still, even if I wanted to, I wouldn’t have.

The only redeeming factors were…

• The Stout Sauce (Russian Dressing)
• The Fries, skin on crispy and potatoey, but not worth going back for on their own
• The grilled brioche bun, but only because it was grilled, the brioche itself, while airy and light, was the most generic I’d ever encountered.
• Stout NYC is actually a great Midtown spot for watching sports, particulary Soccer, Rugby, and all the other sports Americans don’t respect enough. They have 6 huge TVs over the bar, private pool tables for rent, dart boards downstairs, and private dining rooms all in a cavernous space. I don’t recommend going for the burger but it’s a worthy spot before or after an event at the Garden or while waiting for a train in Penn Station. They’ve got at least 50 beers on tap and probably another 50 in bottles. Pass on the burger and drink up.

New York Pizza Suprema

Stout NYC

Miss Menu & I hit 6 spots Sunday and were pleased with every spot except one. Read on for bacon wrapped hot dogs, Thai food in a baguette, excellent Sicilian pizza, authentic Mexican tacos, surprisingly good steamed veggie dumplings, and some unique crepes…

First spot we hit up was Vanessa’s Dumplings where we ordered…

Steamed Vegetable Dumplings ($4.49)…

…which despite NYC Food Guy’s carnivorous inclinations, were pretty tasty. Check out the innards.

We also ordered a Sesame Pancake with vegetables ($2.49).

Review:

The steamed veggie dumplings were delicious. They were freshly steamed and very flavorful. Inside I found mushrooms, scallions, cabbage, carrot, and a little tofu.

The sesame pancake, despite its lack of sesame seeds, was spot on. It was fluffy inside and crisp on the outside. The vegetables were fresh and flavorful. Cucumber, cilantro, carrot, bean sprouts, and shredded lettuce were all dressed in a very light vinaigrette-like substance.

Total price with two drinks: $9.65

Open until: 10:30PM

Walking south on 14th street, Thai Me Up was next…

You’re looking at just one half of the Black Pearl Sandwich we ordered…

… Seven vegetables plus chicken in a sweet soy sauce flavored with sauteed Thai seasonings, something our gracious host Amir called “The BBQ sauce of Asia.” Lettuce, tomato, a touch of mayo and some additional spices are added before serving.

Review:

Excellent. When all was said and done, this was my favorite meal of the tour. The Black Pearl Sandwich was a total break from the norm. Steam fried and sauteed mushrooms, corn, cabbage, peppers, carrots, and broccoli, plus lettuce, tomato, a little mayo, sprouts, and some additional spices added post-sautee, all inside a fresh, hollowed out baguette. It was like an entire Thai meal in a sandwich, a revolutionary idea. At first, the Black Pearl Sauce was reminiscent of Hoisin sauce, just spicier and more garlicky. As I continued eating, however, the mayo melded perfectly with the Black Pearl Sauce and the vegetables to create a delicious Thai-flavored juiciness that permeated each crispy, steaming bite.

Here’s how Thai Me Up works:

1. Choose your vehicle: Sandwich, Noodles, or Rice.
2. Choose the filler: Tofu, Chicken, or Beef.
3. Choose a sauce: Black or White Pearl.

Everything is steam fried and sauteed with just a tiny bit of canola oil if necessary and then served to order.

Price: $7.59

Open until: 12AM Friday & Saturday, with later hours come summertime

Turning off of 14th onto 1st Ave, Vinny Vincenz was stop number 3…

Sicilian slices are where it’s at. Here’s a look at the pie…

… and the delicious corner slice I ordered…

They also make a mean Margarita slice, as you can see from this pie shot…

Review:

Vinny Vincenz always gets the job done. Their Sicilian slice is light, airy, and crisp with the cheese to sauce ratio favoring the mozzarella, perfect for a Sicilian. The sauce is sweet but mildly bitter and doesn’t overpower the slice. The crust is crispy but not burnt. It’s airy not doughy or gummy like some lesser Sicilians. This is a great late night spot after a night in the East Village. I’ve left Crocodile Lounge, where they give you a free mini pie with every drink, just for a slice of the good stuff at Vinny Vincenz.

Price: $2.35 for a Sicilian Slice

Open until: 4AM Friday and Saturday

While Miss Menu considered waving the white flag, NYC Food Guy was pumped for stop number four, Zaragoza, on Avenue A off 1st…

This chipotle-chicken taco was spicy and delicious…

Take a look at the juicy chicken…

And a nice, light watermelon soda to wash it all down…

Review:

Forget Tehuitzingo and Tulcingo del Valle on 10th Avenue in Hell’s Kitchen, Zaragoza provided the most delicious and authentic taco I’ve had since the Red Hook Ball Fields. The chicken was moist, tender, and fresh. The bite from the chipotle was subtle at first but combined with the chiles in the tomatillo sauce to provide a serious spice. The tomatillo struck a great balance between the chiles, jalapenos, and garlic, all without being too watery. The double tortilla was essential to support the weight of the lettuce, chopped onions and cilantro, and the chicken and green sauce. The Jarritos, a soda imported from Mexico, was candy-like in its flavor but remained light and not overly sweet.

Zaragoza, unwelcoming and unassuming from the outside, is really just a small Mexican grocery store that happens to serve some homemade delicacies. As I watched the friendly owner sprinkle fresh manchego cheese over a massive burrito, he told me Zaragoza is open until 4AM on weekends, a god send for future East Village nights.

Price: $2.25

Open until: 11PM weekdays, 4AM Friday and Saturday

Good thing stop number five, Crif Dogs, was 6 blocks away on St. Marks and A, I needed time to digest…

Because once we arrived, it was time to feast…

NYC Food Guy ordered the Chihuahua, a bacon wrapped hot dog covered in avocado and sour cream ($4.50, add 50 cents for salsa)…

… while Miss Menu went with a Veggie Corn Dog ($4.75)…

… and we split a small order of Tater Tots ($2.50)…

Review:

Wow. Kind of mind-blowing. The Chihuahua was ridiculously delicious and decadent. The bacon was crispy and melded perfectly with the juicy, beefy dog. The bun was ordinary but it didn’t matter this was a Dog Show. The Veggie Corn Dog was nothing special. It was huge and the batter at the edges was tasty, but it wasn’t cooked enough in the middle. The fake beef flavor of veggie dog was too strong for me.

The Tots, however, would have made Napoleon Dynamite jealous. They were crispy, wafer-like, and potatoey on the inside, delicious in a way lunch ladies can only dream of. Spicy yellow mustard and ketchup graced the table while RC Cola products populated the soda gun and a two-headed Stewart’s Root Beer/Red Birch Beer fountain sat at the side of the counter.

Not enough? Crif Dogs has two, yes two, Ms. Pac Mans in store. One is the sit down variety; the other is the standard arcade. Need more? They also have a three-game arcade featuring Millipede, Centipede, and Catan, the similar game with the space ship.

Resting on the border between the East Village and ABC City, Crif Dogs has no delusions as to who they may be catering to with their offer of “Stoner Packs”. Four artery clogging mystery bags of Crif Dogs’ delicacies starting at $10 and ascending $10 more from Pack 1 to 4, the latter something they claim you will never be able to finish.

Price: $7.50 each

Open until: 1AM Sun. & Mon., 2AM Tues. thru Thurs., & 4AM Friday & Saturday

Full yet? NYC Food Guy always has room for dessert. But maybe he should have passed on Cecel Cafe Crepe…

… Where the unique crepes come shaped like ice cream cones and filled with pastry-cream. I ordered the large Apple Tatin…

… which looked like this…

… and like this from above…

Miss Menu wanted some straight up Nutella but the crepe-man misheard and added the pastry-cream…

Review:

Disappointing. The crepes, though thin and cooked fresh, didn’t retain any heat as a result of the refrigerated pastry-cream. The cream itself was what you’d find in a cream puff. Tasty but nothing special. The apples in my crepe were also unheated and as a result my overall reaction was lackluster. Miss Menu was even more disappointed. As if it wasn’t enough that she dealt with her botched order, the Nutella was fake. Yes, impostor Nutella. It was obvious something fishy was going on when it was squeezed from a sauce bottle and it was even more obvious upon first bite. It clearly says Nutella on the menu, but unlike a rose, Nutella by any other name, is not still Nutella.

Price: $4 for the small, $6 for the large

Open Until: 12AM Sunday through Thursday, 2AM Friday & Saturday

————–

Phew. Part I is complete. I’m comfortably full. Then again it’s two days later and I’m still comfortably full. I jest. Truly, this was a great experience. I still have about 35 places on my East Village to do list and I’m pretty pumped for Part II, so keep your eyes peeled eaters because the fun has just begun.

Vanessa’s Dumplings

Thai Me Up

Vinny Vincenz

Zaragoza

Crif Dogs

Cecel Cafe Crepe

Bella Napoli is not only delicious, it’s the best slice for its price in Midtown West, find out why after the break…

It’s simple to see why Bella Napoli is the best value. Look at the slice below.

Now look at it if it were cut in half…

One slice of Bella Napoli is almost as big as two of the smaller slices you’d get in a 8 slice pie anywhere else.

Obviously the best way to eat pizza is when it’s fresh, so as I list the best options at Bella Napoli, keep in mind I’m referring to a fresh slice.

The Best Slices at Bella Napoli:

• Sicilian – the classic version of this slice, airy, doughy, very tasty and very filling
• Margherita – Fresh Mozzarella and tasty marinara covering a nice thin, crisp crust. How can you go wrong?
• Grandma – this popular thin crust square isn’t as garlicky as some Grandma slices but it’s made in the traditional slice joint style: mozzarella surrounding a dollop of marinara
• Plain – the plain slice gets the job done but its one weakness is that the cheese stops a little short of the crust. I’d like a little more cheese and sauce, a little less crust. The best way to avoid this is the combo bite. Fold your slice, bite from the front, and then take a bite of the crust and mix it all together, that way you’re not stuck with all this extra crust at the end.

There are a few other Bella Napolis in the city but this one is no longer affiliated with the others, so if you’ve had bad experiences at separate Bellas, don’t hold it against the Midtown West branch.

Next time you’re looking for a quick, affordable slice and some bang for your buck, head over to Bella Napoli for authentic and satisfying slices.

But beware at lunch time because it’s always packed.

Bella Napoli