Tried Delizia’s vodka yet?
after. You’re against basil on pizza?
not yet, I’ve only had their plain slice which I found to be good, not great and their chicken parm hero, which siestema picked as one of the best in NYC but I found to be just ok. I shoulda known cause I don’t think he knows very much about pizza.
Arturos pizza by us makes a chicken parm sub that they claim comes from their restaurant across the street, it looks great out of the oven but doesn’t work for me either so maybe my chicken parm flavors aren’t in step with mainstream tastes.
I think I read somewhere delezia changed hands and maybe it’s not quite the same?
My nephew loves their plain, and is a recent convert to the Sicilian (corner piece)
92nd st
I edited my thread…
1 Like
I dunno, are you taking your nephew from where you live to delezia for pizza? It’s good but seems like there are a lot of choices, have you taken them to sal and carmines and mamas too?
No, I’m against basil put on before baking. It looks fried in your picture. Not literally fried, but over cooked.
During a traditional Neapolitan bake, typically a 60- to 90-second bake at around 900°, the best practice, as I was taught by a respected professional, is to fully bake the pizza first, then retrieve from the oven, add basil, then briefly “dome” the pie (hold it on the peel near the top of the oven) to wilt the basil before quickly removing it. This method allows the residual heat to finish the basil without overcooking it.
For a New York-style slice, I prefer adding basil post-bake. Lucia’s pizza falls somewhere between NY and Neapolitan in terms of temperature, and I believe they put the basil on right before reheating. This makes sense in theory, but in practice, I couldn’t detect the basil flavor—it seemed overcooked and didn’t stand out on my palate.
best,
@SteveR and I noticed that Eater seems to have stopped publishing restaurant reviews. Instead, they’ve been recycling old articles and focusing on openings, closings, and menu updates. Ironically, in one of their articles, they mentioned that Robert Sietsema had published a review of the restaurant they were discussing; on his Substack, no less. Here’s the link to his Substack:
I didn’t always agree with Sietsema’s reviews, but it’s hard to deny that he’s one of the few (besides @DaveCook ) covering this particular slice of New York’s food scene. With that in mind, I decided to support him and subscribed to his substack.
best,
2 Likes
Yes, this is my point. I can’t get my oven to 900F, obviously, but I still don’t put the basil on 'til I take the pizza out. It wilts but does not dry out, so you can still get a decent amount of flavor from it.
I can’t get my oven to 900F
Do you have a self-cleaning oven?
Yes, and pretty serous pyrophobia.
2 Likes
It’s a chance to turn medium_h into a lot of small_h’s
Indeed. It tells what a sad state eater is in if the writers are referring to a laid off food writer’s personal writings.l and projects. At least they gave him credit.
1 Like
And me into a lot of miniscule_h’s!
We went to the newly opened Hyderabadi Zaqai on lex and 32nd, started with a Samosa chat, for mains we had the Goongura chicken Biryani and their HZ curry with lamb. Loved all the dishes, their house curry sauce was rich and delicious.
Got busy around 6 but but they have a lot more space than the original, might be a good spot for a gathering, plenty of room upstairs.
2 Likes
“Zaiqa”, me thinks. It would appear to be an expansion of the one on 52nd, whose website has this welcoming note:
I now see – late – that you, with your eagle eyes, have already spotted their parentage.
I don’t know how I feel about this. This would loses its appeal as a local special place.
I feel good about small businesses succeeding and celebrate their expansion.
