tag:blogger.com,1999:blog-9216600486003762392.post2392022145118325223..comments2024-03-29T00:18:27.038-04:00Comments on Pizza Quixote: AMERICAN PIEPizza Quixotehttp://www.blogger.com/profile/17883928558644129413noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-9216600486003762392.post-56129791926979712042013-03-02T17:11:45.640-05:002013-03-02T17:11:45.640-05:00Well, in addition to Gennaro's , which is quit...Well, in addition to Gennaro's , which is quite tasty, Pizza Brain, which got two stars from the Inquirer (and makes pretty good pie) are two places embracing American pie. But, it seems, more and more places are going for the "purist"/elitist approach and pushing the Neapolitan "ideal". In a way, I understand, there are tons of places that sell "American" pizza and these new places want to distinguish themselves from the one-per-block pizza places around in Philadelphia and its suburbs...mainly the slice places. Among other things, most of the Neapolitan places fancy themselves as restaurants that also sell "gourmet" pizza...and other fancier things. The American pie places are places where people mainly expect pizza. Even the best of them: Delorenzo's, Slice, Modern, Totonno's do just that, though some sell a little salad, too. <br /><br />All the new places I've been to ..DeMeo's in Roxborough, In Riva in East Falls and one I've read about Bufad, on Spring Garden St, "embrace" the Neapolitan ideal only. No room for anything else, I'd guess...<br /><br />BeauneHead in BalaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9216600486003762392.post-85363549616358985522013-03-01T22:44:47.934-05:002013-03-01T22:44:47.934-05:00Great comment. I don't mind the Napoli snobs, ...Great comment. I don't mind the Napoli snobs, because they truly have elevated the concept of pizza from cheap commodity to epicurean fare worth seeking out. My point -- which I may not have made as clearly as I might have -- is not so much to convert the Neapolitan guys, but to see a movement of new pie makers who embrace American pie. Gennaro's, for instance; I hope that is the front end of a trend.Pizza Quixotehttps://www.blogger.com/profile/17883928558644129413noreply@blogger.comtag:blogger.com,1999:blog-9216600486003762392.post-21409987206262727012013-03-01T15:27:17.343-05:002013-03-01T15:27:17.343-05:00Not exactly sure what your point/question is here....Not exactly sure what your point/question is here.<br /><br />But, if you're trying to encourage Neapolitan pizza guys to also sell American Pie, it's "bye bye" on that. The levee is dry.<br /><br />Neapolitan pizza makers are snobs. They think they are making the only "pure" pizza, with the only "pure" ingredients and in the only "pure" way to cook them...just as they do/did in Napoli. <br /><br />But, who cares. The pies, as you point out, just aren't that good. Too bready, too wet, too floppy. The fresh/even if buffalo cheese too watery and bland. This is all geared to a different sensibility of eating pizza: single serve, knife and fork, main course, etc. etc. as they do in Europe. People are pretending to recreate that.<br /><br />America, like it has done with many things (not wine though) has taken other countries' traditions and made them better...Americanized them. HOt dogs, ice cream, french fries, whatever....<br /><br />The guys who are chasing the "ideal" Napoli pie..don't get it, though. <br /><br />Pizza is like opinions...everyone has one they think is best. (I agree with you on Delorenzo's); nothing in Phila is really that good; maybe Slice, I guess and the new place in S. Phila: Gennaro's which is quite good, though pricy to get enough to fill up on.<br /><br />I see Nomad says on their menu "ask about our Roman style pies". They might be on your path..<br /><br />But...asking snobs to feed us riffraff...that ain't right, even if we coulda been a contender, charlie. It won't work, so why bother. <br /><br />Instead, you should be campaigning to get Modern (New Haven), Totonno's (the one on Coney Island); Joe's pizza on Carmine st or, in our dreams, Delorenzo's to open a branch here instead. (You could even try to get the king of theatrical pizza, Dom DeMarco of DiFara's to open a branch here, though $5 slices might not play well in Philly!) You'd have just as much luck...as getting those AOC snobs to use AP flour or oil in their doughs...<br /><br />you "aksed"!!Anonymousnoreply@blogger.com