pizza man

geez, I think you are actually on to something here..

Looking for the "like" button. Obelisk is good..

Hi. Figured it was time for me to chime in here.. Not sure what else can really be said, except that I am indeed excited about this partnership and project. It's right where it always should have been, and I have control of my own concept and menu. Looking forward to seeing what else besides pizza we can produce with the oven, ( I will be baking my own bread) and just having fun in the kitchen. As for the timeline; It will be a few months yet.. I'll try to keep you all posted as things progress..

I wasn't working last night, but I did make that dough. Its a refrigerated fermentation of several days with an old dough addition. Which pizza did you have?

Thea is making Pho broth. I'm painting. Sure smells good in here..

Gonna add my opinions.. Comet-used to be just ok. seemed like the dough didn't rise ever, My pizza had a hole in it, and the cheese was always broken, a sign of too long in a too cold oven Lost Dog-crazy puffy crust, short fermentation, no good smell or flavor to crust= pretty much agree w/ Rocks. Good beer selection. Mia's-2amys/Pizzeria Paradiso crossbreed from a former employee of both..just ok Pete's-never been, no commet *deleted by the inquisiton for the crime of Heresy!!* Del Ray Pizzeria and Sports Bar- is probably good with Eric Reid at the helm, and judging by his comment above, I believe it is. Can't say, never been. Matchbox- yuck. Stained Glass Pub-Never been, had a friend that loved the place, and I trust his opinion. PS7's- Never had a pizza, but the OMFG sandwich is just that. Radius Pizza-Not bad, deck oven pizza. Average. Fiorella-Has one of those horrible woodstone firedeck ovens. Can't be good. Bad equipment choice. District of Pi-conveyor belt oven pizza. I'll go to Fairfax Deli and Pizza for that, and probably enjoy it as much. Mellow Mushroom-Love the name. Never been. Pizzeria Paradiso-Where I learned the trade 20 years ago. Was the best in town at the time. I don't think it's gone downhill so much as other places have been getting better. (if Paradiso is on the list, why isn't Moroni and Brothers? Better pizza from one of their oldest cooks) RedRocks-opened by me. Now run by another 2amys ex-employee. More of a bar, I think. Rustico-Not good. See Fiorella above. Italian Store- makes massive pizzas that are long on grease and taste, in a NY style. I agree with Rocks. Ledo Restaurant-Love it. Vace-Never had it. Hear they put the sauce on top.. Pacci's tries hard to be Neopolitan, and really does a pretty nice job with their pies. I agree with Rocks here, except for the spelling of Napolitan. Pupatella-New kid on the block, no affiliation with the big 2, (PP and 2a) Will try it someday, if somebody else pays. Drama prevents me from giving them my $ Seventh Hill-Really good California style. One of my top 2 in town. Sorriso-Never had it. I hear they have an oven with a silly rotating floor. Not my cup of tea. Not going. It sounds snotty, and probably is. I've just been in the pizza game for a really long time, and nothing comes close to Gino Sorbillo, or Salvo. My 2 cents..

yeah, I'm just not one to buy pizze I guess..and honestly, (shameless plugging) I think most nights Local 16 has the best pizza around.

I don't get out much. When I do, I tend to go for Vietnamese, Japanese, or Korean. Plus I hear parking is a real pain..

Shit. I just read the article... Pizza stove? Italian style oven.. Wow. Peter Reinhart did a better job in his terrible book American Pie. Pizza is not ambiance, Pleasant yellow and green ambiance..

I mean really, what makes a great pizza? Without ever having been to Pupatella, I'd say they are the best. Why? Because a great pizza is made with passion, day in and day out by the same perfectionist, PIZZA IS PASSION. Few outside of Napoli get it, or indeed, deserve to get it. This is working class food, from the working class, for the working class. I'd gladly pay you Tuesday for a Pizza today. Where do you think Wimpy got it??? (pizza in 8 days, do yer research. It's obscure, but real) I'm drunk. Goodnight.

nothing to see here.

$?

The "hangover soup", and bibim bap are pretty good, too.

http://www.pepespizzeria.com/?page=history K

Actually I believe that New Haven style was created by Southern Italian immigrants. These immigrants did not have access to the materials needed to build the traditional Napolitan pizza ovens, and the local wood was being used for the construction of the rapidly expanding urban areas, and was expensive. So, coal fired pizza was born. Delicious, but unhealthy. I look forward to trying this place.

Thank you to everyone that showed interest in a 14th st artisan pizzeria. The opportunity has passed, perhaps there is another soon. The Bar Harbor comment still stands. Cheers,

You should speak with Thea MacQuaid

Hop across the bridge and go to 7th hill

I was there with my buddy Alex and some other good people. It was crazy because we were right next to freedom plaza, and the occupy DC gang. Megaphones get a bit tiresome. We had a good time anyway.

Now he is at Cane Rosso xinDallas

Would you like to discuss this further? Back to DC.. More info has just been sent to those that PM'ed.

Suburbs are entirely out of the question. DC,(or Bar Harbor) or bust, baby. Adam, how much do I owe you for the plug ? Kickstarter bears looking into, thank you. Names can easily be inscribed on the oven, at a minor expense of course. Don, I want to open a Chef driven pizza restaurant, on 14th street, on the cheap, and think about how to grow from there, (growth is built into the space, and hopefully lease) I want to open Quickly I've been down the slow road. More details coming..

Mostly preferred Alfred E. Neuman and Mad, but Cracked was good for a laff while stuck in the front bunk on a 34 foot sail boat, with no Mad at hand. The Mad board game however; was a blast! still trying to figure that semi-colon out, was that right?

Maybe said critic just wanted to see how the place handles a 45 minute late, cheap wine drinking "guest".