Heading out for the evening in Jersey with enough time for a pizza stop, I took counsel from the 2010 article in New Jersey Monthly on the state’s “25 Perfect Pizzas.” Unfamiliar to me, I picked Santillo’s Brick Oven Pizza in Elizabeth—they’d been in business since 1918.

I easily found the joint next to a church in the middle of a residential area on South Broad Street. Parking in their side lot, a sign on their boarded-up front door directed me to the working entrance on the other side. There, I surprisingly learned that they were take-out only. The pie-making owner did tell me I could eat mine at the nearby Parkside Tavern if I’d like. Leaving that decision for later, I ordered a medium 14-inch cheese pie for $13.00 and waited in the small area in front of the counter. With full view of the kitchen operations, I watched both square Sicilian and regular round pies come to life.

It was a frantic Friday just before dinner time, and pies of all shapes and sizes were going out for delivery.  Locals were coming in to pick up their phone orders as well. One such customer was a young lady who told me that Santillo’s was so good that she won’t order from anywhere else. My excitement built during the 20 minutes I waited for mine to come out of the busy oven.

Pizza box in hand, I was eager to get down to business and not really interested in sitting at a strange bar. Therefore, I opted to set up shop in my Dad’s new Honda Accord and work on replacing that new car smell with the enticing scent oozing from my pizza box. I opened it to discover that my pie was a work of beauty. On the passenger seat dining table lay a rich, deep, dark layer of tomato sauce on top of a slightly smaller than usual pie cut into eight slices. The end crust was charred all around as was most of the bottom.

It only took me a single bite to know that I was savoring something special. Each slice was tantalizingly hot with tasty sauce, oil and cheese atop a firm, crisp crust—so stiff that each slice stood at attention and was too firm to fold. Every bite resulted in a crunch. This pie was as noisy as it was delicious!

I planned to leave a few slices to take home to my parents. My in-car dining experience, however, resulted in my quickly devouring six slices on my own–to my parent’s disappointment!

Santillo’s pie is not your classic, textbook New-York style pizza. It is a variation in pie composition that still managed to create a truly, favorable culinary delightful. I have had perfect, classic slices now in Bayonne, Hoboken and Jersey City. Although this pie is different, it is equally as tasteful and satisfying as those classics. For now, let’s just label Santillo’s as “New Jersey’s Most Uniquely Delicious Pie.” I just can’t wait for the chance to go back.

PIZZA SNOB RATING ***** Sets the Standard
Santillo’s Brick Oven Pizza
639 South Broad Street
Elizabeth, NJ  07202
(908) 354-1887
www.santillopizza.com

Here’s a start at something I am hoping that others might add to: photos of pizza for sale in strange places. To help you participate in this project, I suggest that you have a look at a great new iPhone photo-sharing app called “OKDOTHIS”. If you go there you will find that I started this “DO” under the “Food & Drink” category. Here is what I have posted so far. The rest is up to you!

7-11 in Bayonne, NJ

“It’s pizza that you can chase down with a Slurpee!”

Gas Station in Pegram, TN

“I’ll take $20 of gas, a pack of smokes and a large pizza!”

Original Review: 07/08/12
News Story: 09/03/12
News Story: 10/16/12
Previous Rating: ***** Near Perfection

The Pizza Snob is sad to hear that Manhattan’s Famous Roio’s Pizza has closed. As first reported in Jeremiah’s Vanishing New York blog site, the day before Thanksgiving would have been your last chance to get a great slice at the true original Ray’s pizza.

The closing follows the September 2012 death of original owner Mario DiRienzo, a true New York City pizza legend.  After a long absence, DiRienzo had reopened in February 2012 under the new name with hopes of bringing up his nephew in the business.

I am so glad that I got to taste an original Ray’s slice during Roio’s short tenure.

NEW PIZZA SNOB RATING     R.I.P

Famous Roio’s Pizza
465 Ave of the Americas
New York, NY 10011
212-243-2253
[No website]

The Snob grew up on the same block as Chris’ Corner, and their pizza was the first he ever tasted. In the early 60’s, Mom would call in the order, and I would walk down the street to bring home a tasty, classic, large pie for $1.25 or a small one for $1.00. Like many East Coast establishments, Chris’ Corner was a fine family Italian restaurant with a hall to cater receptions for baptisms, weddings, and funerals. In fact, after Ms. Pie and I were married in Texas in the early ‘80’s, we had a week-after-the-wedding reception at Chris’. The place then fell off my map, so that was the last time I had gone.

Chris’ Corner survived over the years and remains locally-owned still functioning as restaurant, catering hall, and bar. Late one Saturday afternoon, I decided to see how their pizza had fared over the years. The place looked pretty much like it always had as I walked to it through my old neighborhood: a non-descript, single-story building nestled alone on the corner under a patch of trees. At the front door, there is a restaurant entrance on the left.  I went through the one for the bar on the right and grabbed a seat at the large square bar.  It was just the owner and I until a woman stopped in for a mid-day beer. We three soon discussed the woes of Eli Manning and the then 0-6 New York Giants while the television blared in the background.

I ordered a chicken Caesar salad to kick things off which surprisingly turned out to be by far the best one I have ever had—fresh, tasty, and simply out-of-this world delicious! I followed it up with my first “bar pie” in who knows when. A bar pie is a Jersey tradition—a pizza for you to eat while you sit at the bar nursing a beer. Oddly, their bar pies were available in both thick and thin. Mine of course would be a thin plain cheese. It cost $6.95 and was just the size I expected—10-inches cut into eight small slices served on a silver platter.

Sadly, my bar pie wouldn’t be as great as my salad. It looked much whiter on top than usual and was covered with much more cheese than necessary. There was a nice thin crust on both the bottom and around the ends. The heavy cheese and thin crust did not pair well together, however. The slices were too heavy and cheese would slide off the crust while I ate.  The real downfall of this pie was the disappointing taste of both the cheese and the tomato sauce. Despite undetectable traces of oregano, the taste was bland and uninviting, lingering unpleasantly on my tongue. The crust on the other hand was well-cooked and had a delightful chewy taste. Somewhat reluctantly, I finished my pie immediately making a note not to have it again.

To our dismay, both places and things change over times.  While Chris’ Corner has kept its look and feel, their pizza has changed for the worse. With so much great pizza in Bayonne, I doubt that I will find my way back there unless someone I know in Bayonne has a baby, marries, or dies!

PIZZA SNOB RATING     *** Better Than Dominos

Chris’ Corner
117 West 2nd Street
[corner of Humphrey Avenue]
Bayonne, NJ  07002
201-436-8181
www.chriscornerrestaurant.com

On a recent Saturday afternoon, Ms. Pie and I found ourselves on the west side of Nashville. After finishing our business and trying to find the I-40 entrance ramp, we stumbled upon Coco’s Italian Market. Neither of us had ever been there before, but I had seen their bathroom adverts around town. I was intrigued since they made reference to an upstate New York pizza-making family heritage. We decided to check out the market and grab an early dinner.

The DiCoco family operates Coco’s from a long and narrow, single-story building on 51^st between Charlotte Ave. and the Interstate. We parked in front and were excited to see the outdoor bocce court. On a warmer day we would have surely embraced both it and their spacious outdoor patio seating. A sign overhead proudly boasted “Owned and Operated by Italians,” and on the inside it was certainly everything Italian. On the right side was the Italian market–a combination of a take-out deli and a grocery store. At the market you can make yourself a salad, take home prepared frozen items including pizza, and shop through a fine selection of imported specialty groceries and fresh pastas.

On the other side was a dining room offering a full Italian menu. We ordered some salads to start. From a selection of several traditional pizza options, we chose our customary plain cheese. The pie, which the menu noted was made with imported flour in a brick oven, lists for only $10 and wound up being a 10-incher cut into eight slices.

From an old ad on the wall, we learned that the family at one time operated three pizza joints in the Schenectady, NY area. Dating back almost 50 years, they were called Kris-P-Pizza and one still operates today under different ownership. Our waitress confirmed that their pies were made from the original family recipe.

Our salads were good and tasty, topped with a delicious Italian dressing. The pizza looked unique and enticing—notably thin with a charred crisp crust, much like a New Jersey bar pie.  It was, however, awkwardly constructed with unevenly cut slices and varying widths to its end crust. In a strange way these minor flaws tended to give the pie a certain charm and character. It looked like a crispy, crunchy delight. Unfortunately, it seemed that the ends on top cooked much better than did the bottom. As often happens, this made the slices top heavy and hard to eat when you picked them up. It was somewhat manageable, but with toppings things may have gotten out-of-control.  On top, the mozzarella cheese, tomato sauce, and olive oil were all fresh and tasty. These traditional ingredients all blended together just right to create a delicious tasting pizza. However, there were problems down below: The crust fell apart.  In addition, the crust had a dry cracker-like taste and was not at all chewy. The good taste of what was on top did not make up for the problematic crust underneath. This very promising-looking pie turned out to be a little disappointing.

Nonetheless, Coco’s sure is a fun place to shop and eat. I am sure that on a nicer day you will see me and Ms. Pie out on the bocce court. That and the lure of gelato will surely get us back there again, and we’ll probably give the pizza a second try.

PIZZA SNOB RATING ***1/2 Working on a Good Thing    

Coco’s Italian Market
411 51st Ave N.
Nashville, TN  37209
615-783-0114
www.italianmarket.biz

The Snob’s alter, Music City Mike, was on a road trip that happened to pass through Chattanooga around lunch time. Not without trying, my travelling companion and respected foodie, the Clayman, failed to find us a convenient pizza stop. So, we settled for some Mexican at Taqueria Jalisco, an easy on and off from I-40 that turned out to be a fabulous find.  Not wanting to give up claiming some new Snob territory, however, I turned to my trusty Pizza Compass to see if we could find a quick slice nearby.

As good luck would have it, the dial revealed that we were only a short distance from the Local Slice pizza truck. Said luck ran out when we reached it just in time to see its keeper shut her down. He did manage to tell us in the midst of our misfortune that they had the best pie in town–wasted words since he’d now have to wait for his review from the Snob.

Fortunately, in my walk back to the car, I spotted Community Pie.  I was about to turn around when I saw their sandwich board hawking Neapolitan Pizza by the slice.  Not interested.  But, right behind it was another sign—this one with the magic words “New York Style Pizza by the Slice.”

Only open since 2012, Community sits smack dab in the middle of downtown on the front corner of modern building complex. A wide open barroom/restaurant kind of place, my running buddy and I took seats at the bar. While eyeing the menus, Arlee, our friendly barkeep, told us that they just started making NY-style three days ago. Confident of their new skill, the menu was already laid out with Neapolitan pie on the left and the real stuff on the right. I ordered my plain cheese ($3.00) while the Clayman put a pepperoni addition on his.

It didn’t take long for our slices, and man, they sure looked great.  As far as pie construction went, it looked like the Community folks studied NY-Pie making well. The piping hot slices looked trim, slim and crispy—but perhaps a little bit lighter on cheese and tomato sauce than expected. Mine was a delightfully delicious slice with its tasty chewy crust really standing out. The cheese and sauce were fresh and flavorful with a light layer of oil added to enhance the taste.

There was, however, an out-of-the ordinary something sprinkled on top that was white and strong-smelling.  An alarm soon went off in my mouth telling me that the foreign matter on top was Romano cheese. This un-requested additive was rather strong-tasting, and by Snob standards should have been a special request as opposed to a standard feature. Other than this, I was quite impressed with Community’s slice. The Clayman enjoyed his much better after he removed the peps which he described as overcooked and distracting.  He later said that he now understands why the Snob orders plain slices!

The New York-style cheese slice at Community Pie is certainly one that I’d order again—however, not without adding the words “Hold the Romano!” Striking this extra pungent cheese taste from their slice would make it a pretty darn good one.

PIZZA SNOB RATING     ****Near Perfection
Community Pie
850 Market Street #100
Chattanooga, TN 37208
423-486-1PIE
http://communitypie.com/

Music City Mike was on an excursion to the Musical Mecca of Athens, Georgia, to see the band Television play one of only three U.S. shows. My maiden visit to this college town, home of the University of Georgia Bulldogs, would allow MCM’s alter identity, the Pizza Snob, a chance to explore a new city as well. As my good fortune would have it, the promising Little Italy Pizzeria was only walking distance from the music venue (the beautiful downtown Georgia Theatre) and open until 4 a.m.!

Providing late-night pizza to college students can be good business. However, according to a 2005 news story for which I could find no follow-up conclusion, it seems that the owner of Little Italy was alleged to have gotten involved in selling something off-menu to students—meth!  Well, didn’t that ruthless Gus dude on Breaking Bad run a chicken joint as his cover?   

As far as pizza goes, Little Italy has been serving slices and such to Athenians since 1997. Started by a Yankee from Brooklyn, this place is a true old-fashioned pizza joint where slices are ordered from the counter and cooked in real pizza ovens. Little Italy has a big room in the back with plenty of space for students to hang out and watch sports on the big screen.

Arriving downtown earlier than planned, me and the Clayman (who learned his lesson in Chattanooga about keeping his pizza simple) ordered up some pre-show plain cheese slices. The going rate was $3.10, and we selected thin over thick. Why we had to make such a choice was puzzling since this place looks like they should know the virtues of a thin, crispy crust over the puffy, doughy kind.  After some reheating time, our slices arrived at the counter.   They were a sight to see:  colorful beauties with a heavy dose of sprinkled oregano embedded in a blend of mozzarella and tomato sauce glowing from a lush coat of olive oil.

Taste-wise, Little Italy pizza really hit the mark. Our slices were piping hot, tasty, and downright delicious, truly a great flavor experience. The bottom crust was cooked crisp and tasted yummy and chewy. The end crust turned out dry and brittle. Using The Fold and Rip method, I also encountered a problem holding my slice up with one hand without it falling over— too much cheese creating slippage off the crust. This was a minor construction flaw.

The concert was a true once-in-a-lifetime experience.  For the sake of pizza journalism, the Clayman and I decided to try another Athens pizza place afterwards.  It was tempting, though, not to revisit Little Italy instead:  They certainly make one great slice of pizza that seems to be the best in Athens.

PIZZA SNOB RATING     ****Near Perfection

Little Italy Pizzeria
125 N. Lumpkin Street
Athens, GA  30601
706- 613-7100
[no website]

A Saturday afternoon jaunt with Ms. Pie turned into an accidental pizza adventure for the Pizza Snob. While touring the Nashville Farmers’ Market (NFM), I happened upon their surprisingly exotic indoor food court, dubbed the Market House, where instead of the usual Sbarro, I found the locally-owned and operated Bella Nashville Pizzeria. It seems that the Market House is no ordinary food court—so much so that TV show Diners. Drive-Ins and Dives paid a visit to feature its Jamaican dining spot.

Located just off of downtown behind the State Capitol, the NFM is a great place to get farm fresh produce and to explore their rather eclectic flea market. More than just a casual event, the NFM is open 362 days a year from 8 a.m. to 6 p.m. although some vendors’ hours may vary. As for Bella, you can catch them making pizza Tuesday through Sunday from 11 a.m. to 3 p.m. (Word is they do a brisk lunch business.) Bella works from behind a counter that sits in full view of their wood-fired stove. The Market House provides ample seating for you to sit and enjoy your pie.

Wood-fire joints usually don’t cook up New York-style pies.  In these establishments, I have found some solace in Margherita pizzas, and I am not afraid to give one a try. Bella’s chalkboard menu advertises five kinds of pie plus a daily special. Their culinary output comes in the form of a nine-inch individual pie.

Just before closing time I ordered a Margherita for $9. In ten minutes time, my pie arrived fresh out of the oven and was a pretty sight to behold. Sliced into six tiny pieces, it was nicely blotched with dollops of Mozzarella over a layer of crush tomatoes covered with some scattered basil leaves. The end crust was puffed out, but the sight of several black char spots gave hope that it was not under-cooked. My lone remaining concern was that it appeared to be drowned in olive oil. Overall, however, it looked like I was in for an exciting new pizza experience.

I immediately discovered that the abundant oil was tasty, delicious and not over done. Likewise, the same was true for the other market fresh ingredients that made up this small specimen of a pizza. The tiny slices however didn’t get any bottom support from the crust which although quite flaccid, were, nonetheless, delightfully chewy. Four of my six slices vanished in a matter of seconds.   I let two sit for a few minutes so I could offer Ms. Pie a taste after she finished her time in the Market. My resistance soon gave way, and I finished the remaining two off before they got cold.

While certainly not the classic kind of pizza that the Snob savors, as far as wood-fired pies go, this was a winner. If the oven would allow it, my only recommendation would be to get that bottom crust a bit crispier. Crispier crust or not, the next time Ms. Pie has a need to visit the NFM, there will be a twinkle in my eye for the impending treat that awaits me there. Bella Nashville sure makes one fresh, tasty pizza!

PIZZA SNOB RATING     ****Near Perfection
Bella Nashville Pizzeria
900 Rosa L. Parks Blvd.
(Inside the Nashville Farmers’ Market)
Nashville, TN 37208
615-457-3863
http://nashvillefarmersmarket.org/merchants/market_house_profile/bella_nashville

Music City Mike’s late night adventure in Athens had ended, but there was still time for the Pizza Snob to find some more action.  Earlier that evening, the Clayman and I had walked by Transmetropolitan, a swanky-looking place that serves up fancy-looking pizzas—perhaps too fancy for the Snob’s simple taste. However, with the midnight hour approaching, we remembered their sign advertising slices until 2 a.m.

We arrived to find the main restaurant downstairs closed, so we walked up the front stairs on the left where we encountered a quiet, cozy upscale barroom. Its location and seclusion made me I feel like I was back in the days of the speakeasy and that I had just found the secret room. My spoils tonight, however, would be late-night pizza, not illicit alcohol.

There were tables and chairs scattered about, and a few were filled with folk like us arriving from the evening’s concert. We walked up to the decorative wooden bar and ordered some plain cheese slices (only $2 each) from a special late night slice menu that offered both traditional and Sicilian varieties. Taking a table, we reminisced about the great show we had just seen while two big screens silently flashed a West Coast college football game.  The atmosphere resembled a Greenwich Village coffeehouse scene with the patrons casually conversing  about the show they had just seen. In about 15 to 20 minutes time, the waitress made her rounds delivering hot fresh pizza slices on small silver platters  to each table.

At first glance the slices appeared too white. There seemed to be no blending of the mozzarella cheese and the tomato sauce. The cheese looked like an afterthought and was not well-distributed. The crust was a little thick and doughy and came with a big shiny end handle. The real surprise, however, was that our slices wound up tasting a lot better than they looked.  In fact, the Transmetropolitan slice was quite tasty and a delight to eat. It was well-cooked making it enticingly crisp and toasty. While not very hot, it was somehow served at just the perfect temperature to eat. The well-done crust firmly held up the fresh, delicious contents during the eating process. I found the ingredients on top more satisfying than the crust down below. The crust tasted more pastry-like than pizza-like–think pretzel, and it was perhaps a bit too chewy.

The Transmetropolitan slice is not a classic traditional one.  It came with a few of the standard faults the Snob typically finds. Nonetheless, this was certainly a fun, late night place that served up a pretty tasty slice of pizza. I’d do it again.

PIZZA SNOB RATING ***1/2 Working on a Good Thing    

Transmetropolitan
145 E. Clayton Street
Athens, GA  30601
706-613-8773
www.transmetonline.com

If you thought that the incident involving New Jersey Governor Chris Christie and the George Washington Bridge slowdown was the big local political scandal, we now bring you Forkgate.

It seems that new New York City mayor, Bill de Blasio, has committed the cardinal sin of eating pizza with a fork. Here’s some good reading for you Mr. Mayor that may help you get re-elected!

Despite all the great pizza places the borough has to offer, when you tell someone you are going for pie in Brooklyn, they assume you are going to Grimaldi’s.  The Snob was long overdue for his maiden visit to the place. Just before Thanksgiving, I was back in town and sought to rectify this situation. I had failed in an earlier attempt last year when I met up with an over two-hour wait. This time, with Mrs. Pie and my brother in tow, we hoped there would be a shorter line for a late Friday afternoon lunch.

Grimaldi’s long involved history has been well documented. The latest event on their timeline was in December 2011 when they moved their legendary coal brick oven down the corner from its original location into a larger historic bank building that was constructed in 1869.  Just last year, their original owner, Patsy Grimaldi, re-entered the business with his new Juliana’s just a few doors down in the original Grimaldi’s location. This latest event now creates an awesome pizza triangle under the Brooklyn Bridge with these two places joined by the lesser-known, Snob-approved Ignazio’s.

Our wait outside was only 15 minutes, and excitedly we were seated in the downstairs dining room opposite their rather non-descript coal oven. There is an upstairs dining area, and overall both rooms seemed rather small given the outside appearance of the building. The first floor featured the bar which today was dry due to a liquor license renewal issue.

Not having done much homework on Grimaldi’s, I was surprised to discover that despite the look and feel of a restaurant, it was a pizza-only place. In addition to a single antipasto item and calzones, your choice was limited to pizza: large or small, regular or white, plus your toppings. No salads to Mrs. Pie’s chagrin. Like many other New York establishments, it is no slices and cash only. Our team of three ordered two large pies: one plain and one with half–peps for my sibling. The going rate these days was a reasonable $14 for the large which turned out to be an eight-slicer.

While waiting in anticipation, I pondered the Grimaldi’s experience. From the attention we received on line from some local film-maker to the preponderance of out-of-towners taking photos out front, were we simply lured into a one-time famous institution that after changing hands had turned into a tourist trap? Add to this that there are now several other Grimaldi’s scattered around the country. Only the pies about to come out of the oven would tell!

The wait for the pies inside turned out to be shorter than the one we had outside. Since we were eating coal oven pizza in Brooklyn, the finished product was served up Margherita style. Although not my favorite in the classic sense, this is something the Snob can really enjoy when it is of exceptional quality. And, folks, Grimaldi’s passed the test in a big way producing a pizza nothing other than outstandingly delicious.

What makes this pie so delightful is its “chewy-licious” crust. There is just something about that toasted coal-fired taste that is hard to describe. On top, the perfectly-blended combination of oil, cheese, sauce and basil was equally yummy in its own right.  I just can’t believe that something could taste this good. One tip is to eat it quick since it seemed to get cold fast.  This pie tastes best when it’s hot and fresh.

While perhaps not as gourmet exquisite as the Margherita pie over at Di Fara, Grimaldi’s makes as perfect a classic Brooklyn coal oven pizza as can be. The Snob is glad he made this trip and thinks that a visit to Grimaldi’s should be on every serious pizza-lovers list. Perhaps the lines won’t be as along now that there are three great choices on the Brooklyn Pizza Triangle.

PIZZA SNOB RATING     ***** Sets the Standard

Grimaldi’s
1 Front Street
Brooklyn, NY 11201
718-858-4300
www.grimaldis.com

The Snob has already taken a poke at all the pizza places in New York City that use the name Ray’s. One of these is the Famous Original Ray’s Pizza situated a few blocks north of bustling Times Square. According to their website, this branch of Ray’s has been in business since 1964 and includes 8 locations around Manhattan. Like many other businesses in the city that never sleeps, this Ray’s is open 24/7. Over the years, their prime location and convenient hours have led me to stop there a few times.

Travelling with the Snob can wear a person out, so while my theatre compadres were resting at a nearby S-bux, I had the perfect opportunity to catch a “quick” slice. This Ray’s is your typical walk up to the counter and order joint. There is stand-up eating room along the side and some tables in the back.  They do a pretty serious take-out and delivery service and offer one of the most extensive menus I have ever seen for a pizza joint—even offering soups and burgers.

Behind the glass on the counter, there sat two rows of specialty slices awaiting my request. However, when I put in my order for a plain cheese, they tried to push a Sicilian slice on me telling me otherwise I’d have to wait 20 minutes. This was shocking to hear in New York City!  So I headed back to my crew at S-bux for a spell only to return to Ray’s to find that somebody added toppings to the plain cheese pie they were making when I left. There was still no plain cheese for sale, and I was told it would be another 20 minutes!

I decided to wait this one out. At this point there were some other New Yawkers there who in amazement were chiming in with “Whattya mean no cheez!”  Recognized as the longest customer in waiting, I was the first to get a plain cheese when they were ready. I paid for my precious slice ($2.75) and took it to a table in the back room.

It looked pretty much as I recalled—classic, but with the cheese a bit firmer than usual.  I give it a perfect execution score—great dimensions with not an excessive bit of either dough or cheese. The amount of oil was just about right, too. Skillfully cooked, there were dark char marks on the bottom, and the crust was good and crisp. My long awaited slice went down fast; and even after the delay, it was quite enjoyable.  Although textbook in construction, the Ray’s slice lacked any real pizzazz. There was nothing extraordinary about it. In summing things up, this may point to the cheese.  I have tasted much better mozzarella than this. It was not bad– just not the best either.

If you find yourself in Times Square any hour of the day, you won’t go too wrong at Ray’s. While not the best pizza you will find in Manhattan, it’s much better than the chains further down in Times Square. Hopefully, though, they will get their act together and keep a better supply of cheese slices available.

PIZZA SNOB RATING     ****Near Perfection

Famous Original Ray’s Pizza
736 7^th Avenue (between 48^th and 49^th Streets)
New York, NY  10019
212-956-7297
www.rayspizza.com

These days, when the Snob goes back home to Bayonne, he fills in his trips to the famous pizza joints in Manhattan and Brooklyn with visits to places in his old home town. There is no shortage of pizzerias and bars making pies in Bayonne. Having already covered a lot of ground, I am now down to those that weren’t around or that I didn’t frequent when I lived there.

The Big Apple Sports Palace & Restaurant sprung up on Broadway in the late 70s. While it’s got the feel of a neighborhood bar, the Big Apple is a sports and evening hot spot that attracts a crowd from all over town. Similar in many ways to the Venice, it has a split-identity with separate entrances: left into the barroom (Sports Palace) or right into the dining room (Restaurant and Catering). Each room has several large screen televisions, and late one NFL Sunday afternoon, I found both filled with lively sports fans.

With the Giants-Packers game in full swing, finding a spot in the bar was out of the question. So, I grabbed an empty table in the spacious, half-full dining room where a small group of serious Saints fans were watching their team play. While, Big Apple carries a full menu of Italian dishes, it boasts about pizza and Buffalo wings. I knew what I was looking for—a famous Bayonne “bar-pie” meant just for me!

I requested a plain cheese bar pie ($6.50) and watched the Giants while I waited. Big Apple’s outdoor sign advertised “Famous Thin Pies.”  In looking around the room, however, I noticed some thicker ones. It seems, the waitress told me, that some have to be made thicker to support the toppings.  Another reason a true pizza snob is a cheese-only guy! I saw on the menu that their choice of toppings even included Kielbasa—now that’s an “only-in-Bayonne” thing for sure!

My bar pie showed up fairly quick and turned out to be a ten-incher cut into eight small slices. And, yes, it sure was ultra-thin, similar to the Venice’s, but slightly firmer. Each tiny slice was easy to fold and fit right into my mouth:  two bites, the crust and I was done.

Overall it was delicious with a light, tasty, oregano seasoning. The crust was cooked well with a blackened thin end crust and a charred toasty bottom. It perhaps could have been little crispier for my liking.  One minor flaw was that the tomato sauce ran a little thin and watery in its mix with the olive oil. Nonetheless, it was still quite flavorful, and I knocked off all eight slices in no time flat. It was wonderful!

The service I received was warm and friendly and furthered my enjoyable experience at the Big Apple. In addition to finding their pizza to be quite satisfying, the Giants even held on to beat the Packers making it a great day all around.  Next time you get a craving for great pizza while watching the big game, leave the living room and head over to the Big Apple—you won’t be disappointed.

PIZZA SNOB RATING     ****Near Perfection

Big Apple Sports Palace & Restaurant
414 Broadway (between 18^th and 19^th Streets)
Bayonne, NJ  07002
201-858-1075
www.bigapplesportspalace.net

Now that all the record and book stores have gone away, shopping at the mall just ain’t what it used to be for The Pizza Snob.  It’s just all clothes!  So, when Ms. Pie wanted to take my Mom and Dad to Jersey City’s Newport Mall, I found myself a pizza diversion–Carmine’s Pizza Factory just a short drive away.

Thinking that parking would be scarce, I grabbed a spot on 8^th Street several blocks away. And, I didn’t mind at all. On this pleasant fall day with leaves dropping from the trees, I enjoyed my stroll through the lovely, quiet, old neighborhood. Nestled between Hamilton and Jones Parks, Carmine’s sits on the corner at the end of a row of attached two-story walk-up homes. Although there was some comfy outdoor seating, the slight chill made this an inside day.

Inside, Carmine’s has a two-layered glass display offering a variety of different slices. With a clear focus on pizza, Carmine’s also offers some other Italian dishes and salads. It was still early for the lunch crowd, so I easily ordered my plain cheese slice ($2.00) at the counter. I grabbed a table while I waited in their good-sized dining area. As lunch time approached, I found that Carmine’s was a popular place as a line started forming at the counter. Today’s lunch crowd included some students, most likely from nearby St. Anthony’s High School.

While waiting, I noticed 2012-era photos on the wall of owner Carmine Testa’s then seven-year-old son tossing a pizza. It seems the kid’s talent found its way both into the local newspaper (under the banner “This Kid Can Throw”) and on the Steve Harvey television show. You can watch the father and son in action here. Wow! He’s amazing!

My slice arrived quickly looking about as good as one can be. I didn’t catch whether it was reheated or not, and I later would wish it was just a little hotter.  But after finishing it, I couldn’t think of any other way that it could be made any better!  It was a perfectly constructed classic NY-style slice evidenced by how I just grabbed it, folded it and watched it vanish after just a few bites. The fresh mozzarella cheese, crispy crust, and delicious tomato sauce were put together just the way you are supposed to make a pizza! I certainly would have had another had I not had another assignment lined up

Back when I went to high school in Jersey City, I don’t recall Carmine’s being around. Last year, my revisit to my old Jersey City haunt, Three Guys from Italy resulted in them making the Pizza Snob Hall of Fame. The slice I just had at Carmine’s is knocking on the Hall door. Perhaps a hotter and more oven-fresh slice next time will get them there. Still, a slice at Carmine’s should not be overlooked!  I plan on returning someday, and maybe I will even get to see some pizza tossing next time!

PIZZA SNOB RATING ****1/2 Nearer Perfection

Carmine’s Pizza Factory
366 8^th Street (corner of Brunswick Street)
Jersey City, NJ  07302
201-386-8777
[no website]

Having done the Pizza Snob blog for almost two years now, I thought it was a good time to summarize the things I look for when searching for my next great slice of New York-style pie. Here is my step-by-step guide:

1.      The name of the joint is simple and appealing.

This is ground that I have covered in detail in my Naming Your Pizza Joint post.  I like seeing just the first name of the owner followed by the word “pizza.” And, of course, an Italian name is best (see step #2).

2.      The joint is run by Italians.

OK, I know that the pizza we know and love was developed here in America. But, its roots are in Italy.   Let’s face it, Italians make the best pie. Don’t give me crap for saying it, either. Do you expect a guy named Luigi to sell you tacos or make a curry?

3.      They sell their pizza by the slice.

New York-style pizza is all about slices. If they aren’t selling slices, it is a red flag that the joint might not be authentic.

4.      There are slices on the counter waiting for you.

We all know how great leftover pizza tastes. The true delight in eating pizza comes from it being hot and fresh out of the oven. The best places know how to do slices just right. They are sitting there just short of being fully-cooked; then, they are popped in a hot oven for those last few minutes.  Makes them taste exactly the way they should.

5.      They reheat it for you in a conventional pizza oven.

Pizza needs to be cooked fast in a hot oven to get the desired melt of the cheese and crispness of the crust. This can only be done properly in a CPO.

6.      A plain cheese offering is the first thing on the menu.

Look at the menu if the slices are not sitting out there for you to view. If plain cheese is not at the top of the menu as the baseline upon which everything else is built, be aware. Many places simply try to cover up their bad pizza with a multitude of toppings.

7.      Thick or thin is not an option.

Finally, New York-style pizza is meant to have thin crust. If thick or thin is a choice, you may want to be look elsewhere.

It is always fun to seek out new pizza joints when I travel to unfamiliar places. With my time usually limited, the above steps have helped me narrow down my selection process. I hope they do the same for you.   Happy eating!

It was a pretty fall day as I strolled down 8^th Street in Jersey City on my way to Carmine’s Pizza Factory. Lo and behold, I spotted Christo’s Deli & Pizzeria on the other side of the street just two blocks before my destination. My interest in adding another joint to my day’s work quickly waned after reviewing its storefront advertising. Christo’s offerings made it sound like a full-service corner deli grocery store that also happened to sell pizza. So, following my unwritten rule of only covering joints where pizza is a specialty, I decided to give it a pass.

But! Something happened on my return trip from Carmine’s that made me change my mind. By this time, the local area students (St. Anthony’s High School I believe) were out for lunch. I spotted several hanging around outside the place eating awfully big slices of pizza! They looked pretty good so I thought I’d give what Christo’s bills as “The Largest Slice in Town” a try.

When I walked through the door my eyes lit up:  It was pizza time at the grocery store! There inside this typical stuffed-shelf corner store they were fully geared up for school lunch time. Atop what would normally be the checkout counter were four different types of giant pizzas (plus some Sicilian slabs) cut into slices laid in pans across a slab of granite. I ordered a big cheese slice which was a fab bargain for only $2.00 cash including Governor Christie’s cut. With nowhere to sit inside, I took mine for a walk back to my car while many of the students ate theirs around the corner leaning against the building.

The slice sure was bigger than usual–somewhere between a regular slice and the colossal one from nearby Benny Tudino’s in Hoboken. My pre-assessment of my slice was that it would not be very hot since it was sitting out on the counter and did not get a reheat. It also looked a little thicker than standard, but otherwise it had a nice classic look and a good cheese melt.

As soon as I folded it, I found that the crust was heavy on the dough. Likewise my first bite confirmed my other suspicion that it would not be hot enough for my liking. As I continued to eat, I found that the dough also lacked any real crispness.  Although somewhat plain tasting, the cheese and sauce on top were in the right mix and were quite tasty. Christo’s slice had a better top than bottom.

Despite its shortcomings, the fresh and tasty ingredients in Christo’s large slice can satisfy your pizza urge and fill you up at the same time.  Thumbs up to these guys for offering a great, quick bargain lunch for the local students. Good pizza at a great price—who could ask for more?  But, with Carmine’s offering a better slice just two blocks away, I doubt I’d ever return to Christo’s.

PIZZA SNOB RATING ***1/2 Working on a Good Thing    

Christo’s Deli & Pizzeria
301 8^th Street (corner of Coles Street)
Jersey City, NJ  07302
201-659-4045
www.christosdelipizza.com

The crusty old bar and restaurant that once welcomed you into the 12^th & Porter music room is no more. It has been replaced by the swanky Music City Pizza. The MCP name and logo now control the face of the music venue located down in the bowels of 12^th Avenue North. While the music room still remains, it, too, has received some upgrades. Its entry way is now a fancy music-themed pizza joint—one that looks to have taken a lot of “dough” to put together.

Just a few days after a much ballyhooed opening, my pizza pal and I headed there for a weekday lunch. As soon as we walked through the front door, the shock of the change hit me. Where the old bar once stood now sat a counter and bar area with open sight of a pizza kitchen. Off to the right was a dining area.

MCP boasts to have brought in some fancy chefs and a big fat 6,000-pound Marra Forni pizza oven that came by ship from Naples, Italy. In addition to pizza, they serve booze, fancy appetizers and salads, pizza pockets, and “Record Deals” which are topping-abused pies designed by up and coming local musicians.

The music theme is laid out in a menu constructed as a gatefold record album cover.  The five different pizzas all have music-biz names. I went for the 12-inch plain, “The Demo,” whose credits listed a blend of mixed cheeses, a house red sauce, and fresh basil. At $14, when added to the cost of a salad, this was going to be a pricy lunch–more fit for a hot-shot music industry exec rather than a “starving” artist.

Their “record-shaped” pie came served atop a platform and looked enticing. It was quite colorful with its usual pizza colors adorned with a hefty portion of green shredded basil leaves. The pie was cut into eight slices and was somewhat reminiscent of a Jersey bar pie although it was a bit too heavy in its dough content. Not over-cheesed on top, the crust was bottom-browned, cooked crisp but not very firm. Overall, though, it was constructed with a good balance of ingredients. What started out as tasty soon started to nag at me—something in the cheese blend was way too strong. I quit after eating just six of the eight slices. Being toppings-centric, my pizza pal liked the meat offerings on his selection, “The Roadie,” but we both agreed as to the misses on pizza basics.

Driving away, I was left with an awful after-taste from the strong cheese.  I wish pizza joints would learn to just stick with mozzarella!

While MCP’s pizza was better than average, it won’t be on my hit parade.  I might give it another try after a show some time though. It’s one of those pies that just tries to be fancy for no good reason. I was quite surprised to see that slices were not offered. Having a pizza joint next to a late night music venue is a great idea. But why not give music fans the chance to get a cheap, late-night simple slice instead of having to splurge for a high-priced fancy pie?  MCP went alternative when it could have just stayed classic!

PIZZA SNOB RATING ***1/2 Working on a Good Thing    

Music City Pizza
114 12^th Avenue N.
Nashville, TN  37203
615-320-3754
www.musiccitypizza.com

Over the Christmas Holidays, the Pizza Snob and his family had to drive through the constant traffic mess of the southwest side of Fort Worth. Using my “pie-dar” vision, I spotted two local-looking pizza joints. The first was Palio’s Pizza Café which I found situated in a busy strip mall on Bryant Irvin Road. It’s a pizza joint where you can also get pasta, sandwiches, salads and some other things. The Palio’s enterprise has a second location on the other side of Fort Worth in neighboring Mansfield.

Looking for a late afternoon snack, I brought along the Junior Snob Squad: my two Texan-born sons and their young cousin, the legendary Tay-ster. By now, these guys are used to putting up with my obsessive needs–Starbucks, record-stores, and pizza.   Even so, I have never known these guys to pass up a quick slice or two.

Our Palio’s adventure began rather suspect when we ordered a large cheese pizza ($16.49) at the counter. Going through my mental checklist of the Seven Signs You’re Getting a Good Slice of Pizza, we were off to a poor start. It wasn’t the lack of slices for sale that shocked me as much as did the help behind the counter. The rough and ready Texans taking our order seemed better suited for working a barbeque joint than tossing pizza dough. Leaving my poor expectations behind for the sake of blogdom, I led the Squad to a table in the spacious seating area.

Upon its arrival, our pie’s look made me even less hopeful. It was yellow-toned and covered with slimy-looking, burnt-cheese. Where was the tomato sauce?   If that wasn’t frightful enough, it was sliced in the dreaded Crisscross cut! The pizza turned out to taste as poorly as it looked.  It was not crisp at all, and the mozzarella was tasteless.  I did not see a conventional pizza oven which could explain the poorly-cooked crust.

Despite these flaws, The Philosopher posed the thought that it didn’t taste as bad as it looked. To that I retorted that those small cut slices just don’t have much to them:  They go down so fast they can fool you!   The Kid said it was like garlic bread with cheese on it!  When asked what he thought, the Tay-ster summed it up nicely, “No comment. I’m not mean.”  The Junior Snob Squad had spoken.

The only saving grace for me was that our visit earned me some American Airlines Advantage dining points!

PIZZA SNOB RATING     ** Why Did I Waste Those Calories?

Palio’s Pizza Cafe
4855 Bryant Irvin Road
Forth Worth, TX 76132
www.palioscafe.com

In my very first blog entry as The Pizza Snob, I wrote the following:

“My definition of pizza does not include Chicago-style deep dish pizza. I like it but it is so different that you might as well call it quiche instead of pizza.”

I am honored that Justice Scalia has upheld my ruling. Read all about it here.

The Pizza Snob’s Fort Worth pizza adventure continued with a visit to Perrotti’s Pizza. Technically located in Benbrook, Texas, the traffic to get the family there for a weekday lunch was still a mess. Judging by the faded sign at the strip center entrance, Perrotti’s has been around for awhile. The semi-abandoned center looks to have seen better days.

Perrotti’s is your typical local family-run pizza joint with the usual run of pizza, pasta and sandwiches. They also deliver.  Our health-conscious group was more interested in salads, so we ordered only a single 16-inch “giant” plain cheese pie for $14.50. Although no crust choices were mentioned on the menu, we did a “safety check” about options and selected “thin” over “pan.” After ordering at the counter, we grabbed seats at a cramped, yellow, pre-fab table in the small dining area off to the side.

The  Iceberg lettuce salads were rather unexciting, and my glance into the kitchen area eyed an oven that seemed incapable of producing a great pizza. Any optimism that I had was dissipating fast. These concerns were soon realized when our pie arrived looking much like the one we had the day before at nearby Palio’s. Once again, we had that slimy burnt cheese look staring us in the face. I was tempted to pass.  Unlike Palio’s, this one was at least cut in the traditional manner, even though it was cut smaller than usual creating 12 triangular slices.

A quick aside: Writing this made me think of that TV commercial where someone ponders the geometry surrounding a pizza–it is round, put into a square box and cut into triangles!

The Mozzarella cheese on top seemed to be of an inferior quality. When cooked in an unconventional pizza oven, it made for an unpleasant tasting experience.  The crust tasted like a cracker. At least the pie wasn’t too heavy with either cheese or dough. But missing in action was a sufficient amount of tomato sauce. When you put all the pieces together, this pizza was best described as tasteless.

I polled my family, and the only positive comment came from my father-in-law who thought the crust handle was tasty. However, when I told him my planned rating of the place, he said I was kind.

Short and simple—we didn’t like it and didn’t finish it.

PIZZA SNOB RATING     ** Why Did I Waste Those Calories?

Perrotti’s Pizza
6136 Southwest Boulevard
Forth Worth, TX 76109
www.perrottispizza.com