New York Food Anywhere

Pizzeria Prima Strada Making Great Pies in Victoria B.C.

Posted on January 15, 2012 by admin

I find nothing more satisfying than finding quality New York food in the most remote places. So when my in-laws were coming for a visit and my wife suggested a ferry trip to Victoria Island, British Columbia I couldn’t help but search for purveyors of New York style food. One restaurant that kept popping up in multiple web searches was Pizzeria Prima Strada. Now that I had a target all I needed to do was a pay a visit.

Now Pizzeria Prima Strada had A LOT going against it. First of all it’s in Canada! Second of all it’s about the furthest part of Canada from New York. Finally it’s in Canada … oh wait I already said that. But never fear, if I let something as simple as a restaurant being in Canada stop me from trying their food, I would never be able to write this blog.

Now after a fairly short ferry ride from Seattle to Victoria and a few days of begging my family to let me get some pizza I finally made my way to Prima Strada. From the second I walked in the door I had a strong suspicion I was in for something really good. There were two pizzaiolos slinging pies like they were truly devoted to their craft. Additionally this pizzeria contained a beautiful looking wood burning oven. Unfortunately having two kids, my wife, and my in-laws waiting in the car did not leave me a lot of time to debate what to order. So I ordered a Margarita and a being enamored with the Margherita pizza it turns out my family was enamored with the Salsiccia Piccante (sausage and roasted peppers) pizza and took them back to our rental house to eat.

As soon as I opened the boxes I was overwhelmed by the look and smell of these pizzas. The crust looked like the perfect width, it had just the right amount of char, and it wasn’t loaded with cheese. I went straight for the Margherita and I was in love. The sauce was that perfect blend of savory and sweet. The curst had great texture and that awesome slightly charred flavor from the wood burning oven.

Meanwhile while I was busy being enamored with the Margherita pizza it turns out my family was enamored with the Salsiccia Piccante pizza. It is a good thing I looked when I did because there was only one slice left. The Salsiccia was also amazing. The fennel sausage added great flavor to the pizza. And the roasted red peppers complimented the sausage perfectly.

Pizzeria Prima Strada was downright fantastic. I drag my family on a lot of crazy excursions for New York food and more often then not they have been unsuccessful. But this time I hit a homerun. I loved it, my wife and kids loved it, and my in-laws loved it. So if you find yourself on the very far west side of Canada on the beautiful island of Victoria I strongly urge you to pay Prima Strada a visit. It might just be the best reason to visit Canada!

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I Love “I Love New York Deli” in Seattle, WA

Posted on November 28, 2011 by admin

I Love New York Deli

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First things first … where the hell have I been?!? Well with a wife, two kids, and a day job sometimes life gets a little busy which prevents me from indulging in my true passion, which is seeking out the finest New York food outside of New York. I know what you are thinking … the same thing my Grandma Millie thought when I gave a lame excuse … “Gai kakhen afenyam”(roughly translated from Yiddish to English: go shit in the lake). But I hope you’ll forgive me and read on.

Speaking of my Grandma Millie, I can tell you one thing she really loved was a pastrami on rye sandwich, and I am hear to tell you I think I found the best Pastrami on Rye in Seattle and dare I say outside New York. I Love New York Deli is a tiny deli stall in the economy section of Pike’s Place Market. It is so small that if you walk too fast you might miss it. I heard of this place a few years ago when it opened but I never got a chance to pay a visit. I recently started a new day job in downtown Seattle which created an opportunity to walk 5 blocks for lunch and hit up the I Love New York Deli.

When I got to the deli I checked out the menu and I was happy to see a variety of New York kosher deli options including knishes, blintzes, and deli sandwiches. What stuck out most was three stacks of rye bread including a marble and seeded rye bread. I am not sure where they get their rye bread from but I haven’t seen a seeded rye in ages and never in Seattle. Having very fond memories of the seeded rye breads my parents used to keep around the house I opted for a traditional pastrami on rye sandwich.

I watched the gentleman behind the counter slice my pastrami on demand. As you can see from the photos he was very generous. Just the right size for a New York sandwich. Besides a sandwich I also noticed they had an assortment of Drakes cakes and I couldn’t help but continue reliving my childhood so I ordered a package of ring dings to go with my sandwich.

I took my food back to my desk at work and immediately tore into the sandwich. Let me tell you that sandwich was awesome! The rye bread tasted just like the seeded rye bread of my youth. The pastrami was just the right temperature, not to hot and not to cold and I also found the pastrami was sliced to just the right thickness. I even loved the pickle that came with it. I could have eaten that sandwich three times over. After finishing my sandwich I indulged in my ring dings and while I would hardly ever rave about the taste or quality of a pre-packed cake product, it still brought back fond memories of the countless ring dings my mom stuck in my lunch box as a kid. And for better or worse it put a huge smile on my face.

I Love New York Deli is fabulous. My only complaint is that they were out of Knishes the day I visited, but the sandwich was good enough to make me go back and attempt to get one next time. They also carry a load of other New York favorites including Dr. Brown’s soda, black and white cookies, and much more. So if you find yourself in Seattle craving a pastrami on rye sandwich stop by the I Love New York Deli and nosh on some classic New York kosher deli food.

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Mandelbrot Recipe (without the Mandel!)

Posted on August 9, 2010 by admin

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My mother cooked very often when I was a child and she had a fairly significant repertoire, but there are really only a few dishes that I consider to be family heirlooms. One of those dishes was Mandelbrot. Mandelbrot was a staple in our household. It made an appearance for almost any special occasion, including anytime we had company, visiting day at sleep-away camp, and to this day when I come home for a visit. Not only was Mandelbrot special in our household, but my Mother shared the recipe with almost everybody she knew and it was staple food for my parents’ entire circle of friends.

For those of you not familiar with Mandelbrot (sometimes called Mandel Bread) you can best describe it as Jewish biscotti. There isn’t an enormous amount of historical information about the origins of Mandelbrot, so it isn’t clear if it influenced Italian biscotti or vice-versa. What I can tell you is that I have been making a derivative (dare I say improved) version of Mandelbrot ever since I moved out on my own. Several years ago I prepared some Mandelbrot for some German friends of ours and I was asked where the almonds were. After a few minutes of me appearing slightly confused my friends alerted me to the fact that Mandelbrot actually means “Almond Bread” in German (and Yiddish). Loaded with this new information I called my mother and asked her how come there were no almonds in her Mandelbrot recipe. Her answer was quite simple …. “ I didn’t like almonds so I took them out of the recipe”.

So without further ado … I present my (slightly improved) mother’s famous Mandelbrot recipe (without the Mandel)!

Ingredient List

3 large eggs

3/4 cup of oil ( I believe the original recipe called for Shortening)

2 cups of all purpose flour

1 cup of granulated sugar

1 tsp of baking powder

1 tsp vanilla extract

3/4 tsp salt

1/2 tsp cinnamon

1 tbsp espresso

1 12 0z. bag of semi-sweet chocolate chips

Preheat the oven to 350 degrees. Put all wet ingredients (eggs, oil, and vanilla) in a mixing bowl and mix with a paddle attachment for 1 or 2 minute until everything is well blended. In a separate bowl mix together your dry ingredients (flour, sugar, baking powder, salt, cinnamon, and espresso). With the mixer running with your wet ingredients slowly add your dry ingredients until everything is incorporated. You should have a very wet dough. On a low setting mix in the chocolate chips (or stir in by hand).

Place the finished dough in the refrigerator for at least one hour (this will make the dough easier to work with). After an hour take the dough out of the refrigerator. Split the dough into two equal portions. On a baking sheet take each portion and make a log approximately 3 inches in width . Place the baking sheet in the oven and bake for 20 – 25 minutes (or until the edges start to brown). Remove from the oven and let cool for 15 – 20 minutes (leave the oven on). Once the Mandelbrot has cooled slice it into ~1 inch slices. When finished slicing turn all the Mandelbrot pieces on their side and put the baking tray back in the oven for an additional 10 minutes (only 5 minutes if you want a less crisp texture). After the 10 minutes remove the Mandelbrot from the oven. Let cool and serve.

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Brooklyn Bros Pizzeria: A Taste of Brooklyn in Everett, WA

Posted on August 4, 2010 by admin

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Have you ever experienced something that blurs the line between dream and reality? Well this past weekend I had a New York Pizza experience that did just that.

On Sunday I was invited to participate in a charity golf event in Marysville which is about an hour north of Seattle. Sometime ago I had read about a pizza place in Everett called Brooklyn Bros. Pizzeria which is in the same general direction as Marysville. So I figured this would be an excellent opportunity to give it a shot. After a nice morning with my family I headed out early for the golf event hoping I would have enough time to stop at Brooklyn Bros. Pizzeria.

With two children ages two and a four I don’t get a lot of time to myself, so a long drive on my own was very attractive. On this given Sunday we happen to be having a traditional Pacific Northwest cloudy and overcast day. There was hardly a car on the road and between the weather and the sheer lack of sound, I found myself in Everett in what seemed like five minutes. The exit off the I5 into Everett takes you immediately to the very appropriately named Broadway Avenue. The streets of Everett were practically desolate on this day. I parked my car about a block away from the pizza place and when I stepped out of the car all I could hear was the sound of seagulls.

The first thing I noticed when looking at Brooklyn Bros. Pizzeria was that it is located in a gorgeous old building that looks like it might have been taken straight out of New York City and plopped here in the Pacific Northwest. After admiring the building for a while I walked into the pizza place and was greeted with the sounds of Frank Sinatra singing “My Way” . I walked straight up to the counter and said seven words I haven’t said in a very long time ….. “Give me two slices and a coke” (ok it was two slices and a “diet” coke because my metabolism isn’t what it used to be).I ordered a plain cheese slice and a “Bowery” slice which had Molinari Pepperoni, Coscioppo Bros. Sausage, and roasted garlic. I watched the gentleman behind the counter warm the pizza up in one of the strangest pizza ovens I have ever seen. It was a large oven with multiple levels of rotating stones. The pizza was delivered to my table in about 5 minutes and from just the look of the pizza I was excited.

The pizza crust had a beautiful char and the hole structure was excellent. I started with the cheese slice and I was immediately in heaven. This was a true New York slice, floppy and foldable but slightly crisp. The sauce had just the right level of sweetness and it was perfectly seasoned. There was perhaps a little too much cheese but overall it was an amazing slice of pizza. I followed up my cheese slice with my “Bowery” slice. The flavors of the “Bowery” were great. The pepperoni, sausage, and roasted garlic really melded together nicely. My only complaint about the “Bowery” slice is that it was fairly oily. But then again I have rarely had a slice of pizza with pepperoni on it that wasn’t oily.

So what’s the final verdict? Well I definitely had it “My Way” at Brooklyn Bros. Pizzeria. If Delancey is the epitome of the new arrogant, snobby New York pizza culture than Brooklyn Bros. Pizzeria represents the best of New York Pizza culture. It’s a no-holds-barred type of place where you can walk in at any time and order a couple of slices.

I walked out of Brooklyn Bros. Pizzeria and headed on my way to my golf event. By the time I finished playing golf and made the hour long drive home I was exhausted. When I woke up the next morning my trip to Brooklyn Bros. didn’t even seem like it had actually happened. It seemed too good to be true. All I can say is one way or another I will be making my way back to Brooklyn Bros. Pizzeria either by car or in my dreams.

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Posted in Everett, Pizza, Review, Seattle | Leave a comment

Jersey Mike’s Subs: Italian Deli in Bellevue, WA (and all over the USA)

Posted on July 27, 2010 by admin

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Normally I have avoided chain restaurants on this blog but with a name like Jersey Mike’s Subs I would be doing you all a disservice if I didn’t cover it. Especially since they have locations all over the United States.

Let me get straight to the point and say that if the “Arthur Avenue Cookbook” is my “Hustler” than the deli case at Jersey Mike’s is my “Over 50”. I mean look at the meats in the deli case below … they don’ even look real. Have you ever seen a rectangular shaped ham? What is “hot ham? Is it pepperoni, sopressata, or some Frankenstein cured pork product? And what the hell is prosciuttini ? I don’t know but my best guess is cheap prosciutto.

Anyway as the saying goes, you can’t judge a book by its cover. So how does it taste? Well I have had numerous sandwiches at Jersey Mike’s over the years and honestly I find the food mediocre. I would best describe it as a New York themed version of Subway (I know it is called Jersey Mike’s but New Jersey is really just one giant suburb of New York City). The cold deli sandwiches are in the right vein, but as you can tell from the deli case the quality of the meats are pretty horrific. The bread is soft and mushy, and they are skimpy on size (vertical size). Jersey Mike’s also makes hot sandwiches including my favorite chicken parmesan. The best I can say is at least the chicken is breaded, and that is a step in the right direction for the west coast. But they use the same mushy bread, the sauce is way over seasoned, and they use provolone cheese instead of mozzarella.

So what is the verdict on Jersey Mike’s Subs? Well if you are desperate for something New York Italian deli “like” or something that resembles a chicken parmesan hero then give it a shot. Otherwise if you have access to someplace better (e.g. Salumi in Seattle) I suggest you do the same thing you should do the next time you find yourself in New Jersey … drive right past it till you get to New York City (food)*.

*NOTE: No New Jersey natives were hurt in the making of this article … only slightly insulted which they are used to anyway.

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Di Prima Dolci: New York Style Italian Bakery in Portland, Oregon

Posted on July 22, 2010 by admin

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When I was just about four years old my mother was working in the yard and wound up chatting with a nice couple who were looking to purchase a house in our neighborhood. My mother being a very typical New York Jewish mother with only the slightest understanding of personal boundaries invited that couple in to see the inside of our house. That nice couple happened to have a son who was about to celebrate his fourth birthday and they kindly invited me to his birthday party. And so began an “arranged marriage” with my oldest of friends. Well like all great friends we tend to have one mind so it shouldn’t surprise you to learn we both left New York and wound up both living in the Pacific Northwest … No longer a block away but only a short three hour drive to Portland, Oregon.

So what the hell does any of this have to do to with New York food? Well thanks to my good friend I have a pretty solid excuse to drive to Portland fairly often. And on my last journey I finally decided to stop at an Italian Bakery I had read about in the northern outskirts of Portland. The Bakery is called Di Prima Dolci, and like most restaurants I found it online by searching for New York Style Italian Bakeries in Portland. Di Prima Dolci’s modus operandi … Well the owner is originally from New York and her parents are Italian immigrants and her goal:

… to share the richness of my Italian heritage, to offer products not currently available in the Portland area, to provide a neighborhood meeting place offering top-quality baked goods, lunch items, dinners and coffee drinks …

What else could you ask for?

Di Prima Dolci is a sight to behold when you walk through the door. The first thing you notice is the pastry case full of Italian pastries which is a rare sight anywhere on the west coast. The two items that really caught my eye were the Cannoli’s and the black and white cookies. The case only had empty cannoli shells which is an excellent sign because as any reputable New Yorker knows a cannoli needs to be made to order. Well we ordered up an assortment of pastries to take back to Seattle with us including a cannoli, black and white cookie, tiramisu and a bunch of Italian cookies. Before we walked out the door I noticed a sign indicating that they also served pizza at his establishment. On this fine day they were serving Sicilian pizzas and so I couldn’t help myself and I ordered a slice to eat before we headed out the door.

The Sicilian pizza was really good. I haven’t had a slice of Sicilian pizza in ages because it is even rarer than an ordinary slice of pizza in this neck of the woods. The sauce was incredibly fresh and the crust had that perfect crispy bottom while staying chewy at the same time. When we finally made it back to Seattle we dove into our box of pastries. The cannoli was excellent … creamy and sweet and still with a crisp shell. The cookies and tiramisu were all amazing. My only disappointment was the black and white cookie which was iced on the top ( a pet peeve of mine … a true black and white cookie is iced on the flat bottom side) and the black icing really just wasn’t that good.

Overall Di Prima Dolci was really good. A true New York Italian bakery in the Pacific Northwest. And to top it off their pizza was excellent. It also looks like they have an excellent lunch and dinner menu which I will try next time I am in town. So if you also happen to have your best friend of 31 years in the Portland area (or you just happen to be in Portland) and you have a hankering for a really good New York style Italian pastry or a good slice of New York pizza stop by Di Prima Dolci. I highly recommend it.

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Posted in Cannoli, Cookies, Italian Bakery, Pizza, Portland, Review | 1 Comment

Book Review: The Arthur Avenue Cookbook

Posted on July 15, 2010 by admin

The Seattle metropolitan area has a population of approximately 3.5 million people and the guy in the office next to me is from Yonkers … go figure! Upon returning from his most recent trip back to New York my coworker was generous enough to bring me back some bread from the Madonia Bakery on Arthur Avenue in the Bronx. This got me thinking about two things; first how am I going to repay this man with New York food in kind and second how am I going to get my hand on Arthur Avenue food more often.

Well my repayment will come in due time, but let’s keep that part a surprise. As for regular access to Arthur Avenue food I started a web search for any Arthur Avenue stores that will deliver food via mail order. However before I even got a chance to find a mail order place I stumbled upon a cookbook titled The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy by Ann Volkwein. Intrigued I placed an order on Amazon and a few days later it was on my desk.

Before I get into the details of this book let me tell you something about myself. I have a porn problem. Not your normal run of the mill porn problem … I have a food porn problem. That is right …. I get incredibly excited looking at pictures of food! Well the first thing I can tell you about The Arthur Avenue Cookbook is that it just might be my Hustler. The second you open this book you are inundated with incredible photos of cured meats, pasta dishes, and all sorts of New York Italian food goodies. Those photos alone make the book worth it.

Now onto what is generally considered the more important component of a book … the words. This book is really a godsend for someone with my interests. The book goes well beyond a normal cookbook and dives fairly deep into historical information about the Arthur Avenue neighborhood and many of the iconic food purveyors in the area. To top it off the book offers recipes straight from the owners and operators of these fine establishments. A lot of these recipes are for dishes you may have seen before but the devil is in details. There are probably a million New York style tomato sauce recipes on the internet but if you want to know one of the secret ingredients that makes Mario’s Filetti Di Pomodoro taste so awesome … read this book and you will discover that it is lard!

This book covers a host of famous Arthur Avenue foods providers including:

Recipes I am dying to try include:

Yankee Stadium Big Boy
Gnocchi Di Patate with Filetti Di Pomodoro
Capellini with clams
Cannolis

Fairly early in the book the author Ann Volkwein captures the following quote from Sal Biancardi of Biancardi Meats:

“This is not Italian cooking here, this is influenced by Italian cooking but has become something else.”

And that quote really sums up what I have been saying all along. That New York food while derived from some very well known ethnic foods has really become a cuisine of it’s own. And this book is a portal into it’s history and some of it’s finest recipes. Without a doubt I recommend The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy for any lover of New York style Italian food and New York food in general.

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Posted in Book Review, Cannoli, Italian Deli, New York | 1 Comment

Delancey Wins … Yankees Lose

Posted on July 12, 2010 by admin

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We have some fabulous friends who happen to have season tickets for the Mariners baseball games. Knowing my love for all things New York especially the Yankees (and my wife’s crush on Derek Jeter) they always give us an incredibly generous gift of two tickets to the ballgame when the Yankees are in town. I have also been dying to get to Delancey, a relatively new New York style pizza place in Ballard. So I figured I would combine an evening of New York pizza and New York baseball for one hopefully incredible New York evening!

We arrived at Delancey on the early side because I had heard it can be incredibly busy and we didn’t want to be late for the Yankee game. At about 5:40 PM we put our name down on a list and we were told there would be a 15 minute wait unless we wanted to sit a communal table which had some children sitting at it (ahem … not while I am paying for a babysitter). They took our cell number and suggested we get a drink at the bar across the street. So far a very nice start to the evening.

Sure enough by 6:00 PM we were sat … at the communal table but without the children this time. We ordered fairly quickly and this is where my my one and only major complaint comes about. It took over 30 minutes to get our two pizzas. As a pizza aficionado and a bit of a pizzaiolo myself I know you can cook a pizza in a 900+ degree brick oven in under 5 minutes. There just aren’t enough tables at Delancey to warrant that long a wait for two pizzas. Our waitress was fairly apologetic but nobody offered to comp a pizza or even one of our drinks. I was fairly annoyed because we were now going to be late for the Yankee game. By the time our pizza’s arrived all I could think was “This pizza better be awesome”.

Well sure enough the pizza was beyond awesome … I thought it was fantastic (does fantastic exceed awesome?). We ordered two pizzas, the Brooklyn which had aged mozzarella and Grana Padano cheese and the Salami which came topped with salami and fennel . The crust on both pizzas had a beautiful flavor and a very nice char. Admittedly for my wife and I there might have been a little too much char on some areas of the pizza but I am well aware of the complexity of cooking in ovens that hot. The sauce and cheese just had that perfect mix of sweet, salty and savory flavor. Honestly it was addicting. I could have kept eating that pizza for hours. I thought the fennel flavor could have been a little stronger on the Salami pizza but it was otherwise heavenly.

Despite my annoyance with the wait I would be lying if I didn’t tell you I will definitely be back at Delancey. Honestly the pizza was so good I would have probably waited two hours and skipped the Yankee game. However I do hope the folks at Delancey will up their service game a little bit. The truth is there should be nothing stopping them from nailing flawless service on top of the great food. And so for the time being I officially crown Delancey as the best New York pizza in the Seattle area but if you are going to give it shot make sure you aren’t in a rush! And by the way … we did finally make to the Yankee game and as the title suggests they lost. So a great day for New York pizza and a bad day for New York baseball.

website: http://www.delanceyseattle.com/
menu: delancey-sample-menu.pdf

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Posted in Pizza, Review, Seattle | 2 Comments

Ed’s New York Pizza in Galway, Ireland

Posted on July 7, 2010 by admin

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I have the fortunate luxury of being married to a citizen of the great nation of Ireland. In general this means we make a pilgrimage to the emerald isle at least once a year. When planning our last visit I finally decided it was time to scour the place for New York food. I figured Ireland has been sending immigrants to New York for well over a century so some of that New York food goodness had to have made its way back across the pond.

Before we left on our journey I did a little investigation on the Internet and I stumbled across a place in Galway called Ed’s New York Pizza. With a promising name in hand I researched a little more and found Ed’s official website. The website says right on its homepage:

New York Pizza … actually made by a New Yorker!

What else can you ask for? Well upon further review of the site I discovered that beyond Pizza Ed’s also served all my favorite heroes, Sicilian pies, and even stuffed pizzas. But the words that really got my juices pumping were on the “about us” page where it says:

I severed an apprenticeship at my cousin’s New York restaurant/pizzeria, Posa Posa …..

Lo and behold there was a pizza place in a town near where I spent my formative years with the exact same name. A pizza place I gladly ate at daily while working next door at the Service Merchandise. Could it be? There was only one way to find out.

Well we finally arrived in Ireland with my family and arranged for my in-laws to watch my children and I dragged my wife from Dublin to the opposite side of the country for a slice of Pizza (and yes I know I must have a very understanding wife!). We finally made it to Ed’s New York Pizza. The restaurant itself is fairly nondescript. It is setup much like a lot of Irish restaurants. The place is two stories and there is a place to order downstairs and a seating area upstairs.

There was only one person working that day and thanks to the luck of the Irish (or is it the luck of a Jew married to an Irish girl?) it was Ed himself. I immediately approached Ed and asked him the two questions I had been dying to ask; Are you really from New York? And is the Posa Posa you mention on your website the same pizza place I grew up adoring? The answer to both questions … a resounding YES! I had a chance to chat with Ed for quite a while. Beyond the above facts I learned that Ed took his craft very seriously. He imported several of his ingredients because as I can attest, quality ingredients for making a pizza are hard to find in Ireland. But best of all he actually sent some of his Galway tap water back to Posa Posa to have some pizzas made to see if the water really made a difference . The conclusion … little or no difference at all!

Well now that you have the full back-story let’s get down to the food. Let me make this simple for you … if you are in Europe and you are looking for a New York style pizzeria my guess is you better make your way to Galway because it is the only place were you will find it. I ordered a regular pizza, a Sicilian slice, and a chicken parmesan hero. The regular pizza was quite good. The pizza would easily hold it’s own against a standard New York City pizza slice. Same goes for the Sicilian. In fact both were very reminiscent of the pizza from Posa Posa. The pizza had a nice crust with a decent char on the bottom and the sauce was that perfect mix of sweet and savory. What blew me away the most was the chicken parmesan hero. It is hard enough to find a decent chicken parmesan sub an hour outside New York City none-the-less in another country. But Ed really has it down. The bread wasn’t the best bread I have had but it’s far superior to most of the bread I had eaten in Ireland. The Chicken was crispy and the sauce was excellent.

Simply put Ed’s pizzeria is absolutely awesome for what it is … a New York Pizza place in Ireland. If you are like me and are slightly obsessed with New York food and your wife is as tolerant as mine then the next time you are in Ireland skip the Guinness and head to Galway for Ed’s New York pizza. Better yet … have a Guinness with your pizza. You will be pleasantly surprised.

	Ed’s New York Pizzeria
	3 Prospect Hill
	Galway, Ireland
	Phone: +353 91 530893
	Website: http://www.edsnypizza.com
	Menu: http://www.edsnypizza.com/html/menus.html

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Posted in Chicken Parmesan, Ireland, Pizza, Review, Sicilian | 4 Comments

Happy Independence Weekend

Posted on July 5, 2010 by admin

Ok it is the day after July 4th but I still wanted to make a post in honor of the holiday. What better way to celebrate than to honor our very own government. If any of you have been watching the Elena Kagan Supreme Court confirmation hearings, I will remind you that she is a tried and true New York Jew. And in true form she gave some of our less privileged southern congressman a little information on where New York Jews eat on Christmas. Enjoy!

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New York Food Anywhere

Pizzeria Prima Strada Making Great Pies in Victoria B.C.

I Love “I Love New York Deli” in Seattle, WA

Mandelbrot Recipe (without the Mandel!)

Brooklyn Bros Pizzeria: A Taste of Brooklyn in Everett, WA

Jersey Mike’s Subs: Italian Deli in Bellevue, WA (and all over the USA)

Di Prima Dolci: New York Style Italian Bakery in Portland, Oregon

Book Review: The Arthur Avenue Cookbook

Delancey Wins … Yankees Lose

Ed’s New York Pizza in Galway, Ireland

Happy Independence Weekend

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