Tag Archives: posto

Cracker Pizzas from Posto, not QQ but a nice change.


Posto
310 2nd Ave
(between 18th St & 19th St)
New York, NY 10003

 

If you read my blog, you’ll know that I am a diehard Luzzo’s fan when it comes to pizza (and are probably annoyed with my constant referral to it).  Though, as a pizza-lover with an open mind, I’m always willing to give other people’s favorites a try.  That beautiful piece of work up there is what Posto calls the Shroomtown, a medley of portobello, shitake, button mushrooms, and white truffle oil over a light coat of marinara and cheese.  It could have used more truffle oil (always use more truffle oil) but otherwise was an amazing fungi experience.  I find that real Italian pies have very great but sparse ingredients.  It usually makes me appreciate that one cherry tomato or basil leaf much more.  Posto, on the other hand, really piles on their toppings … in a very American way – excess x 10!  When excess is in the same sentence of mushrooms, I’m all for it.

This is the Salsiccia Dolce, which includes sweet italian sausage, caramelized onions, fresh basil, marinara sauce and cheese.  As you can see from this photo, Posto’s pizza crust is very thin, so thin that this thickness at any other restaurant would probably cause the pizza to become soggy and … well, flaccid.  Posto’s crust is luckily very crisp at the bottom and so manages to keep the pizza in full form throughout your dining experience.  It is a little less cracker-like than Otto’s pizza but does not have the same chewiness as Luzzo’s pizza (understandably due to how thin it is).  I will say that Posto’s toppings are incredible.  They not only use the freshest and most robustly flavored toppings, but they also give you a ton of them on each pie.

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Why Luzzo’s is great and I don’t care if you are a hater.

I’ve mentioned Luzzo’s pizza quite a few times but have yet to write about it … until now.


Luzzo’s
211 1st Ave
(between 12th St & 13th St)
New York, NY 10003

For most people, pizza is usually delivered in a large cardboard box with various 5x5x5 coupons stuck to it.  It usually comes at an ungodly hour when there are few options left.  This changed for me when I moved to NYC and tried Ovest Pizzoteca, Luzzo’s sister restaurant.  I started craving this pie like no other, and would drag people to go with me anytime we wanted to go out for a “nice meal” at an affordable place that is still cool and hip.  Unfortunately, Ovest somehow was not able to sustain a consistency and frequently burned their pies so much that I feared for my health and ate only the toppings.  LUCKILY, it’s sister Luzzo, is just as good/better really and always consistent.

  

Both restaurants serve neapolitan style pizzas, which has two main differences that set it apart from “American” Pizza-Hut-Papa-John style pizzas.  The first is the texture and thickness of the crust.  Luzzo’s pizza is thin and slightly crispy at the bottom, but soft on top.  The end crust is very light and fluffy, and almost a little puffy.  If you like really crispy thin-crust pizza, I would suggest you check out Posto or Otto because Luzzo’s is nice and chewy.  American pizza tends to be thicker and softer all around, hence giving it the ability to fold in half and fit in a frat boy’s mouth in one bite… Continue reading