Jump to content

Wiseguy NY Pizza, Pizzaiolo Nuri Erol's Terrific Whole Pizzas, and Pizza by the Slice - Now in Three Area Locations


Recommended Posts

On 10/26/2012 at 10:29 PM, mnnchas said:

Saw a sign for "Slices on the Walk" next to Clyde's in Chinatown. Looks to be where the Auntie Anne's used to be. Not clear if this is related to Clyde's at all (they used to have a nice lunch spot Clyde's on the Walk). Would be great to have a decent place to grab a slice of pizza in the neighborhood (Bistro Med and Fuel don't do it for me).

Also in the neighborhood, a couple blocks to the east, Wiseguy NY Pizza is supposed to be opening this week..... sandy willing.

Link to post
Share on other sites

Slices on the Walk isn't showing any signs of life, but I managed to stop by Wiseguy's today (3rd and Mass).

A bit out of the way, but the two slices I had were pretty tasty. Reheating in their oven produced a crust that was a little too crispy for folding over, but my cheese slice satisfied my pizza craving,. My pepperoni slice was lacking in flavor; I like my pepperoni to have at least a little punch. Nonetheless, I'd say this is the best pizza by the slice in the neighborhood (Fuel is inconsistent and still disorganized; Pizza Bistro Med is a spongy grease bomb). Cost was just north of $6, which seemed a bit high, but probably about what I should expect for this area.

I'd like to go back and try some of their other offerings. They had some Sicilian squares and a margherita pizza that looked inviting.

[sorry to go off topic...my search for a separate thread on this place brought me back here...too stupid to realize until I wrote this out]

Link to post
Share on other sites

We got three pies the other day as part of an office lunch. I thought they were excellent. We had a veggie pizza (which i didn't try), a buffalo chicken pizza (really tasty chicken, sauce and crust), and another called something along the lines of Mama's original (it was square, deep-dish-ish, and quite good if a bit oily). i can't find a menu to offer the details I forget. I did think it was some of the best pizza I've had in DC, which I don't mean to be damning it with faint praise. It was expensive as balls tho...$80 for three large pies. Yikes. I look forward to explaining how I managed to spend $80 on pizza for an office staff of 7. D'OH!

Link to post
Share on other sites

I work across the street and have grown to really like the white pizza. I find that the tomato sauce based pizzas can be a bit hit or miss... I expect the crust to be able to hold up and not sag with the toppings... which sometimes happens, sometimes doesn't. White pizza's been very consistent. I've tried several of the pizzas by the slice. Buffalo chicken was ok. Pepperoni and the meat lovers will draw me back more often. Agree it's a little expensie. Two slices of the 'specialty' pizzas was something like $8.34 including tax.

Do I like it better than Italian Store or Pete's.... no. Would I trek across the city for this pizza? no. But will I go back when I'm in the neighborhood.... absolutely.... definitely in my lunch rotation. For those interested, they also have garlic knots, side salad, some type of pasta, and a smattering of desserts.

There's also a place opening next door called Carving Room. There's a sign out front saying they're hiring.

Link to post
Share on other sites

I had the meatball/ricotta special slice and garlic knots and my friend had a white slice. Overall very good for DC, would be fine to good in NY. The crust tasted good but was not quite crispy enough for my taste -- I like to fold a slice and have it only droop a little at the end, if at all. The sauce was a little sweet and the cheese tasted off. I think they use fresh mozzarella instead of the processed mozz most slice joints use. Normally I'd commend a place for using the freshest ingredients, but it resulted in a slice that didn't match my memory for "NYC pizza". Nostalgia can be a bitch!

The garlic knots were tasty and much lighter and crispier than the dough balls I used to love as a kid. The white slice was good, according to my friend. Like rbh, I don't think I'd cross town for a slice (whereas I would for Joe's on Carmine Street and some of my other faves) but if I'm in the area I'll gladly stop in.

Link to post
Share on other sites

Wow, have NYC slice standards really fallen this far? Had two slices today -- meat lovers and "margherita." Both entirely generic, mediocre . . . no character at all. Cost was more than $4 a slice, which is at least twice as much as it ought to be. For something resembling, say, DiFara's, I would pay such prices, gladly. But this was cafeteria quality. They'll make a fortune there because of all the students and other young people living within three or four blocks . . . but what a rip-off.

  • Like 1
Link to post
Share on other sites

Was down in Judiciary Square and stopped by for a slice for lunch.  At 2PM it was packed with local workers.  Have to say the most satisfying piece of pizza I have had in DC in a long while.  Thin crust, lots of cheese, nice sauce with a hint of garlic.  Reminded me of the NY style joints where I grew up.  Still consider this one of the best pizzas around.

Link to post
Share on other sites

I'm just going to come out and say that this is the best pizza to be found outside of NY. Wiseguys serves up a quintessential NY slice, one that brings me back to my childhood of skipping right over to 7 Carmine St in the West Village as soon as the school bell rang. The slice has a beautiful char to it, yet it remains pliant enough to be easily folded like a NY slice should be. There is no drooping or flaccidness here -- the crust remains sturdy and crispy the entire time. And what a crisp that crust has. When I first walked into Wiseguys and bit into my first plain slice, well, you might be expecting me to drop a cliche and say it was "a revelation." But a revelation wasn't what I was looking for and it certainly isn't what I got. Rather, what I felt was a warm sense of comfort, brought on by a crisp texture from the crust and a savory but slightly sweet flavor resulting from the cheese and tomato sauce. This is not a slice for those who think more cheese equals better pizza. The cheese is sprinkled on by a deft and careful hand, resulting in a slice where the tomato sauce visibly peeks out from underneath the melted mozzarella.

This is what a NY slice should be. I understand how some people prefer the neapolitan pies that DC so frequently slings but for this New Yorker, this is what pizza is. Those other pies might as well be completely different foods. :)

Also: never leave without ordering the garlic knots. They're great and a perfect oldschool complement to these oldschool pies. Keep in mind I am talking about the DC location. Have not yet been to the Rosslyn outpost.

Here's some pics I took from my last visit here

post-11511-0-92065800-1430960240_thumb.j

post-11511-0-60174600-1430960199_thumb.j

  • Like 4
Link to post
Share on other sites

I'm just going to come out and say that this is the best pizza to be found outside of NY. Wiseguys serves up a quintessential NY slice, one that brings me back to my childhood of skipping right over to 7 Carmine St in the West Village as soon as the school bell rang. 

Because of this post, I just raised Wiseguy nine slots in the Multiple Locations Dining Guide. Damn that slice looks good.

Link to post
Share on other sites

As a pizza guy and a guy who has lived in both Manhattan and Brooklyn, I have to agree to disagree.

I went because Todd Kliman effusively praised the place and I was famished and it was 3:30 and I had just run 10 miles and I was famished (did I say that already?).

I got three different slices and thought them all to be mediocre at best. It reminded me of mediocre NY slice joints, not good Or great NY slice joints.

And after I ordered and ate and judged, I had the privilege of watching their delivery come in and was equally disappointed by the extremely low quality tomato product (see full red tomato sauce) and flour and cheeses that were being carted in.

Friendly people, just not very good food.

And the photo above, might have some dark on the bottom from the deck of the oven, but it has absolutely no char or yeasty goodness in the lip of the pie.

Link to post
Share on other sites

And the photo above, might have some dark on the bottom from the deck of the oven, but it has absolutely no char or yeasty goodness in the lip of the pie.

The lip is the top periphery? Yeah, I can see that. There's just something about that cheese, though, that looks so good to me tonight - it's because I'm hungry, and damn I wish I had a couple of slices to fold and scarf.

Link to post
Share on other sites

As a pizza guy and a guy who has lived in both Manhattan and Brooklyn, I have to agree to disagree.

I went because Todd Kliman effusively praised the place and I was famished and it was 3:30 and I had just run 10 miles and I was famished (did I say that already?).

I got three different slices and thought them all to be mediocre at best. It reminded me of mediocre NY slice joints, not good Or great NY slice joints.

And after I ordered and ate and judged, I had the privilege of watching their delivery come in and was equally disappointed by the extremely low quality tomato product (see full red tomato sauce) and flour and cheeses that were being carted in.

Friendly people, just not very good food.

And the photo above, might have some dark on the bottom from the deck of the oven, but it has absolutely no char or yeasty goodness in the lip of the pie.

Tough to argue with the guy behind Ghibellina. But I stand by every word. ;)

  • Like 1
Link to post
Share on other sites

It reminded me of mediocre NY slice joints, not good Or great NY slice joints.

Yep.  And I LOVED eating those mediocre plain slices several times a week in NY.  If anyone can point me to a joint putting out a great NY slice in DC, I would be forever in your debt.

  • Like 1
Link to post
Share on other sites

[Let me *lightly* make a pre-emptive comment as moderator: I don't think anyone disagrees here. It's a matter of quality vs. comfort - there's room for both, and I actually find myself agreeing with every post I've read.]

I'm afraid to ask, but how bad *were* the ingredients? :mellow:

FWIW, I know of no great NY slice in DC. Come to think of it, I know of no great NY slice in NY.

  • Like 1
Link to post
Share on other sites

Full Red Fully Prepared Pizza Sauce

As for killer slices in New York, I often inhabited Bleecker Street (especially their Sicilian) when I worked at the Spotted Pig, and La Pino Forchetta in Park Slope when I worked and lived in BK. Also DiFara if you just take it for what it is...a slice joint, not pizza nirvana.

As for DC...I'm stumped. If have to compare Alberto's or jumbo slice with wise guys when sober or drunk to evaluate.

  • Like 1
Link to post
Share on other sites

Full Red Fully Prepared Pizza Sauce

As for killer slices in New York, I often inhabited Bleecker Street (especially their Sicilian) when I worked at the Spotted Pig, and La Pino Forchetta in Park Slope when I worked and lived in BK. Also DiFara if you just take it for what it is...a slice joint, not pizza nirvana.

As for DC...I'm stumped. If have to compare Alberto's or jumbo slice with wise guys when sober or drunk to evaluate.

Really dumb question. Partly because my tastes shifted to Neapolitan-style pizza as an adult (from NY style slices years ago) and thus never really considered ingredients in NY style pizza as I do with most anything now.

Is Full Red "extremely low quality" because it's industrially produced and canned? Or, is it respectable since the ingredients are relatively few and clear? (i.e., seemingly no additives, artificial flavors or chem labs).

Can't expect NY slice type shops to be making their own sauce on site? Or should we? Honestly have no idea about this.

Link to post
Share on other sites

[Let me *lightly* make a pre-emptive comment as moderator: I don't think anyone disagrees here. It's a matter of quality vs. comfort - there's room for both, and I actually find myself agreeing with every post I've read.]

Oh, totally.  Jonathan and I are in agreement about the quality of the pizza.  I just meant that even when I was in NY, I nearly always opted for the convenience of the mediocre slice down the block vs. the good slice a subway trip away, and Wiseguy fills that same role here in DC.

Full Red Fully Prepared Pizza Sauce

As for killer slices in New York, I often inhabited Bleecker Street (especially their Sicilian) when I worked at the Spotted Pig, and La Pino Forchetta in Park Slope when I worked and lived in BK. Also DiFara if you just take it for what it is...a slice joint, not pizza nirvana.

As for DC...I'm stumped. If have to compare Alberto's or jumbo slice with wise guys when sober or drunk to evaluate.

Agree re: DiFara.  I only went a handful of times over my years in NY.  It was indeed a "good" slice, and not the revelation it was built up to be.

Can't expect NY slice type shops to be making their own sauce on site? Or should we? Honestly have no idea about this.

DiFara's did, as did some of the better slice joints around town, but I think they were in the minority (but I don't know that for sure).  You could definitely tell differences in quality even among the lesser spots.  Some had terrible sauce that was typically way too sweet.  Even though Wiseguy uses canned sauce, I don't find it to have that particular quality.

Link to post
Share on other sites

Wow:  Wiseguy opening in Arlington is great news to me.  I'm always in the hunt for convenient NY styled Italian food, and in my experience there are few foods that come close to meeting  an elemental craving like NY styled pizza slices.  Hooray.  As to pizza in general, I agree with the above commentary:  there is room for all types of pizza;  and while NY style pizza slices are tops in my book...and have their own large following other terrific styles offer wondrous taste experiences.

In fact, from a leasing, location, and small business perspective I can't think of a better move by a food operator to take advantage of a large sized more or less underserved market for at least lunch pizza than that location. Lower Rosslyn has one of the largest concentrations of office space and office workers in the region, a relatively high density of office and other high rises, a large number of hotel and short stay rooms, and is sorely served for food, while focusing on an obvious midday clientele.  An above average to good operator like Wiseguy can kill in this area.

On top of that the daily Tripper (and other buses) that leave for NYC from the nearest corner can potentially add up to several hundred pizza slice eaters on a daily basis.  They already populate the Cosi's and Starbucks and other middling food places on that block.

I think that is a smart move by Wiseguy.  I hope they do well.  I know they'll get some of my pizza loving money.  ;)

  • Like 1
Link to post
Share on other sites

I was actually under the impression that Wiseguy made its mozarella fresh in-house daily. That's according to their website and also what they told me in person when I asked. Could that have changed or are they just fibbing? Or am I misunderstanding the comment about the ingredients entirely? Probably the latter.

Link to post
Share on other sites

Oh, totally.  Jonathan and I are in agreement about the quality of the pizza.  I just meant that even when I was in NY, I nearly always opted for the convenience of the mediocre slice down the block vs. the good slice a subway trip away, and Wiseguy fills that same role here in DC.

...You could definitely tell differences in quality even among the lesser spots.  Some had terrible sauce that was typically way too sweet.  Even though Wiseguy uses canned sauce, I don't find it to have that particular quality.

I was actually under the impression that Wiseguy made its mozarella fresh in-house daily. That's according to their website and also what they told me in person when I asked. Could that have changed or are they just fibbing? Or am I misunderstanding the comment about the ingredients entirely? Probably the latter.

Glad I'm not alone. I'm a big ingredient hound; fellow readers who've read my posts in other topics know that. But, this (NY Pizza) is just a realm I've given no thought to in years.

Surely, if Wiseguy does, in fact, make its own mozz, that must be better than the bevy of cheese-product type things that roll off Sysco trucks across the land?  And, likewise on the sauce.  I'm near certain homemade should be better than canned/jarred/boxed because that's true with most anything. But, all cans aren't alike and the ingredients label on the Full Red seems relatively honest.  Need some expert opinion on this. Maybe something like that guy making the truly awesome pies at Ghibellina?   :D

Link to post
Share on other sites

This thread makes this Brooklyn gal want to head off to Wiseguy's as soon as possible.  I walked by last week and saw that they had Mexican Coke (that means the original Coke to oldsters like me).  A "real" Coke and a NY pizza slice--just like when I was a kid.  I hope to experience that nirvana when I go to Wiseguy's.

  • Like 2
Link to post
Share on other sites

Surely, if Wiseguy does, in fact, make its own mozz, that must be better than the bevy of cheese-product type things that roll off Sysco trucks across the land?  And, likewise on the sauce...

Just because it is made in a restaurant's own kitchen does not guarantee good quality or taste, at all.   Sysco doesn't make anything, they are just a distributor and while it is fashionable and all but mandatory to goof on them, they sell Paula Lambert mozzarella which can't be any worse than commodity stalwarts BelGioioso or Sorrento "“which many use.

Wiseguys alleges "house made fresh mozzarella" in addition to offering the grande variety. "Making" mozzarella is mundane and rather easy if you buy the curd, which most do. Making  it from raw milk is another matter entirely and, like other cheeses, dry cured meats and products where time, environment, and experience are integral variables of success, are best left to those who do it regularly and know the dance moves.  Perhaps Wiseguys has St. Uguzon on the payroll.

  • Like 2
Link to post
Share on other sites

OK.  I'm going to WiseGuy soon now!  As always, great to see a new business participating here so thank you, "wiseguy NY Pizza."  And, welcome to donrockwell.com. Really great to have you here.

No doubt Chef Copeland will reply for himself but, as a huge fan of neapolitan pizza (but with experience and fondness for NY style as well), I know Ghibellina's pie is one of my favorites in the region.  Looking forward to trying wiseguy and suspect someone there knows a thing or two about pizza too.  It's all good in my book.  ^_^ 

  • Like 2
Link to post
Share on other sites

I'm from St. Louis--to say that NY Pizza and the obsession with it bewilders me is the understatement of the year. But Mr. BLB is a NYer and I have done more detours through various parts of Manhattan in search of that perfect slice for him than any nice girl from the midwest should...

I know I've mentioned that Wiseguy is afew blocks from his office but I don't know if he's tried it. I will have to nudge him to go.

  • Like 1
Link to post
Share on other sites

Few years ago I had the pleasure of meeting Tony Erol through a mutual friend. At the time I was trying to open my own eatery and I wanted his advice. As far as independent restaurant owners goes, Tony Erol is one of my role models. And even though I`m not even close to being a pizza or NY pizza connoisseur, I judge my experiences by delicious-o-meter, and everything I had the pleasure of tasting from Wiseguy's scores high for me. 

  • Like 3
Link to post
Share on other sites

For some reason Wiseguy Pizza had fallen off my radar screen, so was happy to learn that they had located to Arlington, making it a must visit, for this pizza lover.  Of note a week or two before I had stopped at Rosslyn's new quick-serve version of Pizza, SpinFire Pizza slightly up the hill.

Wiseguy has enormous slices.  Really large.  Two slices of margherita pizza and a fountain soda came at about $10 and change....right around the price of a "specialty" pizza at SpinFire with its own fountain soda.   Size wise two slices of Wiseguy are not materially different in total size from a personal sized pizza at SpinFire.

Now I'm a fan of NY style Italian food, and a big fan of pizza slices.  I bring up SpinFire, if only because I didn't determine an enormous difference between the two places.  The crusts were similar as were the base sauces.

Dang dang dang.  I'll have to go back again and again to try and determine which is better.  Life is tough!!!!!!  :D

Link to post
Share on other sites

Hey Jonathan,

You haven't responded yet that must be because of Mother's day weekend business.

Today me and my wife had a dinner at Ghibellina  for the first time and now I feel your pain. I think you are just mad because you are not getting the recognition you deserve for serving great Neapolitan Pizza.  And the strange thing is somewhat I was ready to criticize your pizza but I end up loving it.

It was really good not much different than best I had in NY, CA and in Napoli and it wasn't soupy as some of them..

But let's not mix NY Pizza with Neapolitan Pizza, they are different pizza and each style has its own characteristics and charisma and can't be compared. I love them both when it's good.

With that said ring-edge was little too thick which made bottom crust to be little thinner. But still dough was perfectly proofed/fermented so edge was not doughy at all.  Also dough stretching issue could happen to any pizzeria so I am not deducting any point for that.

  However I still want to see a better quality grated cheese especially when you are talking about quality. You are using Grana Padano and Pecorino Romano and yet Parmigiano Reggiano is better quality and more expensive and will be perfect match for your Neapolitan Pizza.  It will just make it better.  We use Parmigiano Reggiano all over in our Pizzeria.

Also I did not like the oil you served on your table. It did not taste like Extra Virgin Olive Oil, It tasted like Soybean Oil.  I am sure you are using E.V.O.O on your Pizza why not use the same oil on tables.

Little note: The calamari/fish appetizer wasn't great.

The  question is; if you are serving a great Neapolitan Pizza, perhaps one of the best in the area then why are you not getting the recognition you deserve?

Here is my 2 cents;

Because consumer doesn't think you are an authentic Pizzeria.

Based on my dinner experience at Ghibellina it's the wrong place to prove your pizza because the whole setup is like a bar not a Neapolitan style Pizzeria. Yes the whole restaurant is beautiful and I can see they spent good amount of money for renovation but design is not for a pizzeria.

I had pizza almost in all the Neapolitan Pizzeria in the region and why do you think I never visited Ghibelllina until today? Because I had no idea you were serving great Pizza. Every time I pass by from there I am thinking it's a restaurant that focused on selling more alcohol then food.

So if you want the recognition of "Best Neapolitan Pizza" in DC then the restaurant should look like pizzeria and to get some idea I can suggest you to visit few Neapolitan Pizzerias:

In NY; Keste, Motornio, Paulie Gee, Roberta's and Lucali(none traditional Neapolitan)

In CA, I can recommend Pizzaiolo, Pizzeria Mozza

IN AZ. Bianco Pizza

If you want to go oversees in Naples:Napoli I could recommend, Pizzeria Presidente, Da Michele, Pizzeria Trianon

I have been to all those places and it will give you lots of ideas how the Neapolitan Pizzeria should look like. The common thing for all these pizzerias are they all showcasing their oven right in the dine in area and they all serve the best Neapolitan Pizza in my book.

To CanY: I did not know someone  would follow me the way you said it. So thanks for your kind words and good luck.

Owner

Wiseguy

Nuri Erol

  • Like 8
Link to post
Share on other sites

Today me and my wife had a dinner at Ghibellina  for the first time and now I feel your pain. I think you are just mad because you are not getting the recognition you deserve for serving great Neapolitan Pizza.  And the strange thing is somewhat I was ready to criticize your pizza but I end up loving it.

Owner

Wiseguy

Nuri Erol

I apologize for not responding earlier, I actually did not see Tony's first post until this morning.

And Tony, thank you for graciously coming in to Ghibellina and eating dinner. I'm glad you enjoyed our pizza. I am not the owner of Ghibellina, and do think you have nailed it when it comes to our lack of recognition for our pizza. Ghibellina is intended to be a GastroPub with pizza. My enthusiasm, passion and dedication to the craft has made the pizza what it is today.

Pizzeria 101  or should I say a PHD in Pizzeria discussions!!!!!

BRAVO!!!!!!!!!

Link to post
Share on other sites

Jonathan,

No problem at all thanks for responding.

I was mainly disappointed with your feedback regards to you saying; we are using extremely low quality products.
However can you please give me a product name (tomato sauce, flour, cheese) thats better and more expensive than what we are using for NY Style Pizza?  I am just curious.

Also it's okay you did not like my pizza , not everyone likes my pizza which is perfectly normal but I am staying firm on thinking that your taste buds stuck with Neapolitan type of pizza.

You were looking for burned/ leopard spots edges and bottom crust like Neapolitan in NY Pizza but it is not possible in traditional Ny Pizza. Because that slice picture from "JSnake" has every characteristic of NY Style Pizza.  I think you just couldn't differentiate the different characteristic of each styles.

Todd Kliman only expressed his thoughts of our NY Style  Margherita Pizza  like many other Yelp reviewers who shared the same thoughts as him.
I am in this business over 20 years and it's not so abnormal to get some recognition say last 1,5 year for my NY pizzeria that's less than 3 years old.

Also I am not saying  we are  making the perfect Pizza every single time. No one can say that, it's impossible because there are way too many variables, for example: pizza man decides to pulls out the pizza too early, putting less sauce than necessary or putting more cheese than required, oven temperature is not there because pies after pies makes the stone to cool off........

Restauranteurs fallows certain type of styles because of proven success in taste and then some adds their own spin to it. That's what makes it more unique instead of staying strict regulation and standards given by VPN.
So it's not about marketing.

Some pizza hardcores also criticize me for using  chicken on pizza and yet I have 4 pizzas with chicken and we sell them a lot.  Buffalo Pizza being on the top of the list among them.

Pizza is love and it's spreading fast and getting better and better everyday by people who puts their heart and soul to it.

  • Like 5
Link to post
Share on other sites

Any way you slice it....hehehe...pizza is amazing and I love how it elicits great passion in people here and around the world.

Pizza is love and it's spreading fast and getting better and better everyday by people who puts their heart and soul to it.

You guys are great for having the above conversation.  Thanks.

  • Like 2
Link to post
Share on other sites

Since learning of Wiseguy I've had slices of Margherita and then some of the meat oriented pies and the mushroom truffle.  The more I've had the better its been.  Quite authentic to the NY slice style and it thoroughly satisfies a craving.  Good garlic rolls too.   Thanks wiseguy, I've been missing "this" for about 30 years.  ;)

  • Like 1
Link to post
Share on other sites

I finally made it to Wiseguys today.  I was there around 12:30pm and the line was about 6 people ahead of me.  It's a small space so it doesn't take long for the "line to be out the door."  Anyway, the line moved okay fast and the pizza was delicious.  I had my usual childhood meal of 2 cheese slices and a Coke.  And it was Mexican Coke I got or as I like to call it Original Coke.  The crust tastes like real bread.  Outstanding plus the slices were big.  In fact, the pizza guy replaced a skinny slice to give me 2 big slices.  That is what I call customer service!  Many people get it for takeout to eat in their office so I was able to sit at their indoor counter.  Does this mean I will abandon my old faves, Bronx Pizza and Piola.  Nah, I like the variety.  This may be my new carryout pizza pie place to replace Joe's Pizza and Pasta (way inferior).  Too bad they don't deliver.

  • Like 5
Link to post
Share on other sites

Just a quick note to say that we suffered through mediocre pizza from We The Pizza tonight only because they deliver, and Wise Guy does not.  We are not the only Hill family to do so, and this isn't the first time we've done this.  Wise Guy is really missing out by not having delivery.  With all the outside services (Caviar, Postdates, Door Dash), I can't think of a good reason not to offer the service.

Link to post
Share on other sites

Just a quick note to say that we suffered through mediocre pizza from We The Pizza tonight only because they deliver, and Wise Guy does not.  We are not the only Hill family to do so, and this isn't the first time we've done this.  Wise Guy is really missing out by not having delivery.  With all the outside services (Caviar, Postdates, Door Dash), I can't think of a good reason not to offer the service.

3 out of the last 4 orders I placed using Postmates was for WiseGuy NY Pizza. Recently, I completed a move to Navy Yard area, and too tired to cook WiseGuy came to my rescue with great pizza, meatballs, and garlic knots. Also, I noticed they updated their website and it looks beautiful with great pictures of the menu items.

  • Like 1
Link to post
Share on other sites

3 out of the last 4 orders I placed using Postmates was for WiseGuy NY Pizza. Recently, I completed a move to Navy Yard area, and too tired to cook WiseGuy came to my rescue with great pizza, meatballs, and garlic knots. Also, I noticed they updated their website and it looks beautiful with great pictures of the menu items. 

Dammit! I had no idea they were on there now.  I checked the WiseGuy website before ordering tonight in hopes of delivery news, but there is no indication that they deliver or participate in a delivery service.  Thanks CanY.

Link to post
Share on other sites

Dammit! I had no idea they were on there now.  I checked the WiseGuy website before ordering tonight in hopes of delivery news, but there is no indication that they deliver or participate in a delivery service.  Thanks CanY.

Do you know what I've noticed about Wiseguy? It's the same thing I've noticed with Flippin': No matter how I try to reheat it the next day, I cannot make it good. Does anyone have any suggestions? I've tried 1) oven directly on rack. 2) oven on baking sheet (I don't have a stone), and 3) microwave. All three times ... not good.

I wonder if this is simply pizza designed to be eaten then-and-there.

Link to post
Share on other sites

Dammit! I had no idea they were on there now.  I checked the WiseGuy website before ordering tonight in hopes of delivery news, but there is no indication that they deliver or participate in a delivery service.  Thanks CanY.

I don't believe the postmates service works like this. It doesn't depend on restaurants participating in it. They will basically deliver from anyone.

  • Like 1
Link to post
Share on other sites

Do you know what I've noticed about Wiseguy? It's the same thing I've noticed with Flippin': No matter how I try to reheat it the next day, I cannot make it good. Does anyone have any suggestions? I've tried 1) oven directly on rack. 2) oven on baking sheet (I don't have a stone), and 3) microwave. All three times ... not good.

I wonder if this is simply pizza designed to be eaten then-and-there.

I preheat a skillet on medium for a few minutes, throw a slice on there, COVER THE SKILLET and let it cook for about 6 minutes. Yes this means reheating your pie one slice at a time but it's really the best way I've found. Sometimes the slices come out of the skillet even better than when they were made fresh.

  • Like 2
Link to post
Share on other sites

I preheat a skillet on medium for a few minutes, throw a slice on there, COVER THE SKILLET and let it cook for about 6 minutes. Yes this means reheating your pie one slice at a time but it's really the best way I've found. Sometimes the slices come out of the skillet even better than when they were made fresh.

Wow, okay! I was honestly worried that the ghost of Jonathan might be coming back to haunt us; I have found no quality pizza that could not be reheated the next day into something at least decent, and was honestly worried about WiseGuy. I'm happy to hear this!

Thank you, JSnake!

Rocks

  • Like 1
Link to post
Share on other sites

I don't know about the Postmates system, but you could write Doordash and ask them to add Wiseguy as one of their restaurants.  I'm not sure if their regular delivery charge is $5 or $6, but it's lower than what you're quoting.

They say:  Email dc@doordash.com with the subject: "Merchant Recommendation"

(And Doordash is adding new restaurants frequently, so it's possibly already in the pipeline.  It can't hurt to ask, though.  They're now delivering from DCity Smokehouse, even though it wasn't one of their listed restaurants less than a week ago.)

Link to post
Share on other sites

I just noticed that Wiseguy's redesigned website has an excerpt of my review in this thread posted on their front page under the press section. I'm flattered. Wonder if I can use that to get some free pizza (kidding ;))

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...