(07-10-2016 05:39 PM)MemphisTigerFreak Wrote:  I may have to go pick up Mellow Mushroom for dinner. The Mighty Meaty is calling my name.

My man!


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You're welcome, America!

https://www.loumalnatis.com/ship-lous

If I moved from Chicago, I would have a Lou Malmati's pizza shipped once in a while.

I love New York pizza. Chicago style is good, too.

Adriaticos in Clifton

LaRosa's and it aint even close

(07-09-2016 03:01 PM)JHG722 Wrote:  There's actually quite a number of good BBQ places between NYC and Philly.

Yes, I've noticed that when folks want to rank great BBQ restaurants, they center their search between NYC and Philadelphia. Long time home of the nations best slow smoked BBQ........the NE corridor. :)

Want a great cheesesteak or plain pie? Come to Memphis. :)

....all in good humor.

Now for some sane conversation; there is a really good BBQ restaurant at Times Square. I can't recall the name of it, but it's the only 2 story BBQ place I've ever been in. It's walls are filled with pics of old Memphis BBQ joints. We stayed at the Times Sq Double Tree suites tower one Christmas and it was less than a block away.

My parents were at a BBQ competition in South Jersey over the weekend. There were judges from KC and all the major BBQ places present.

UConn wins.

http://www.thedailymeal.com/eat/101-best-pizzas-america
#1 Frank Pepe's
#5 Sally's
#13 Modern

http://gawker.com/the-pizza-belt-the-mos...-743629037

You're welcome.

Gawker is worse than Bleacher Report

(07-10-2016 11:56 PM)oldtiger Wrote:  

(07-09-2016 03:01 PM)JHG722 Wrote:  There's actually quite a number of good BBQ places between NYC and Philly.

Yes, I've noticed that when folks want to rank great BBQ restaurants, they center their search between NYC and Philadelphia. Long time home of the nations best slow smoked BBQ........the NE corridor. :)

Want a great cheesesteak or plain pie? Come to Memphis. :)

....all in good humor.

Now for some sane conversation; there is a really good BBQ restaurant at Times Square. I can't recall the name of it, but it's the only 2 story BBQ place I've ever been in. It's walls are filled with pics of old Memphis BBQ joints. We stayed at the Times Sq Double Tree suites tower one Christmas and it was less than a block away.

I don’t spend too much time in the Time Square area but I know Virgil’s BBQ is in that area and is supposed to be good, but again I think that may be a chain.

Let me throw a bit of a curve ball to my southern, mid-south and southwest BBQ friends.

Jongro BBQ at 22 West 32nd street in NYC. Its outstanding Korean BBQ open until 2:30AM weekdays 4:00AM on weekends and you can get out for under $15.00 per person. If you haven’t tried Korean BBQ I highly recommend giving it a shot!

I haven’t tried the Korean BBQ in Philly yet but it’s on my agenda after the Temple Army game Sept 2nd, I just need to find a good spot.

(07-11-2016 07:00 AM)Hank Schrader Wrote:  UConn wins.

http://www.thedailymeal.com/eat/101-best-pizzas-america
#1 Frank Pepe's
#5 Sally's
#13 Modern

The seafood pizza at Modern is the best pizza I have ever had.

Tampa has a few good joints. I grew up in Indiana and went to Chicago many times... I am a big fan of Genos Eastside! (and for those that say Deep dish isnt pizza...um, its actually the closest thing to real italian pizza. Its supposed to be more like a dinner pie) but I am also a NY style fan. Cant compare, they are different but both really good.

If you are in Clearwater (Just west of Tampa) I suggest Post Corner Pizza. Its a greek family that makes a mean Pie. In tampa, I really like Eddie and Sams. I think their crust is about perfect. Also check out Grimaldis. Every bit as good as Eddie and Sams but with a different vibe. Love both.

(07-11-2016 09:45 AM)mtmedlin Wrote:  Tampa has a few good joints. I grew up in Indiana and went to Chicago many times... I am a big fan of Genos Eastside! (and for those that say Deep dish isnt pizza...um, its actually the closest thing to real italian pizza. Its supposed to be more like a dinner pie) but I am also a NY style fan. Cant compare, they are different but both really good.

If you are in Clearwater (Just west of Tampa) I suggest Post Corner Pizza. Its a greek family that makes a mean Pie. In tampa, I really like Eddie and Sams. I think their crust is about perfect. Also check out Grimaldis. Every bit as good as Eddie and Sams but with a different vibe. Love both.

This guy gets it

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I love almost any and all types of Pizza. Not as picky as many of you it seems. Adriaticos is my favorite place in the Cincinnati area, but I love going to Pequads in Chicago for some deep dish, whatever BearcatsUC says, Larosas always hits the spot as well. Plenty of good pizza options in the Cincinnati area... hell I don't even mind most the chains (Papa Johns probably is my least favorite chain pizza, but I still enjoy it). I'm sure NYC and eastcoast has plenty of good pizza options. Had a slice or two the few times I've been up there and enjoyed them as well.

(07-11-2016 09:45 AM)mtmedlin Wrote:  Tampa has a few good joints. I grew up in Indiana and went to Chicago many times... I am a big fan of Genos Eastside! (and for those that say Deep dish isnt pizza...um, its actually the closest thing to real italian pizza. Its supposed to be more like a dinner pie) but I am also a NY style fan. Cant compare, they are different but both really good.

If you are in Clearwater (Just west of Tampa) I suggest Post Corner Pizza. Its a greek family that makes a mean Pie. In tampa, I really like Eddie and Sams. I think their crust is about perfect. Also check out Grimaldis. Every bit as good as Eddie and Sams but with a different vibe. Love both.

Wow, closest thing to real italian pizza? Have you been to italy? Sicilian pizza, I suppose but that is a clear subset.

NOLA pizza is a real mixed bad, mostly bad IMO as I grew up in the northeast. Besh has a few places that are solid higher end options and Pizza Delicious is very very good. There has also been a few deep dish places spout up, they are ok. For some time folks tried to brand "New Orleans Style Pizza" which was basically normal think crust pizza with the kitchen sink thrown on top of it. Has not worked IMO.

Brick ovens that use coal for the heat makes the difference, anything else isn’t pizza. They get hotter than gas and even wood burning ovens. They get close to 1000 degrees and give you a thin crispy almost charred crust and a slightly smokey flavor. The ovens are what separates pizza from good pizza.

Patsy’s on 117th street (the original) is a classic and Totonno’s in Brooklyn are two of my favorites but honestly there are a lot of good coal fired pizza places in NYC and Northern NJ.

(07-11-2016 12:00 PM)wavefan12 Wrote:  

(07-11-2016 09:45 AM)mtmedlin Wrote:  Tampa has a few good joints. I grew up in Indiana and went to Chicago many times... I am a big fan of Genos Eastside! (and for those that say Deep dish isnt pizza...um, its actually the closest thing to real italian pizza. Its supposed to be more like a dinner pie) but I am also a NY style fan. Cant compare, they are different but both really good.

If you are in Clearwater (Just west of Tampa) I suggest Post Corner Pizza. Its a greek family that makes a mean Pie. In tampa, I really like Eddie and Sams. I think their crust is about perfect. Also check out Grimaldis. Every bit as good as Eddie and Sams but with a different vibe. Love both.

Wow, closest thing to real italian pizza? Have you been to italy? Sicilian pizza, I suppose but that is a clear subset.

NOLA pizza is a real mixed bad, mostly bad IMO as I grew up in the northeast. Besh has a few places that are solid higher end options and Pizza Delicious is very very good. There has also been a few deep dish places spout up, they are ok. For some time folks tried to brand "New Orleans Style Pizza" which was basically normal think crust pizza with the kitchen sink thrown on top of it. Has not worked IMO.

I have and am going to be spending a couple weeks next year. Doing a 4 city tour for my summer vacation.
Pizza was more of a casserole originally and included whatever leftovers ya had in the icebox. Many times there were toppings that most of us wouldn't dream of.... broccoli or brussel sprouts.

When i was a social studies teacher I used to assign the "Pizza Project". We had the class research how many continents and countries it took to make a pizza. For example, most people dont know that tomatoes aren't originally from the Mediterranean. they came from south America. I made them do the origins of the ingredients of a "supreme" pizza. Kids actually liked the project.
Every year it was rated as their second favorite part of the class... runner up to "Useless Fact Friday".

(07-11-2016 05:28 PM)mtmedlin Wrote:  

(07-11-2016 12:00 PM)wavefan12 Wrote:  

(07-11-2016 09:45 AM)mtmedlin Wrote:  Tampa has a few good joints. I grew up in Indiana and went to Chicago many times... I am a big fan of Genos Eastside! (and for those that say Deep dish isnt pizza...um, its actually the closest thing to real italian pizza. Its supposed to be more like a dinner pie) but I am also a NY style fan. Cant compare, they are different but both really good.

If you are in Clearwater (Just west of Tampa) I suggest Post Corner Pizza. Its a greek family that makes a mean Pie. In tampa, I really like Eddie and Sams. I think their crust is about perfect. Also check out Grimaldis. Every bit as good as Eddie and Sams but with a different vibe. Love both.

Wow, closest thing to real italian pizza? Have you been to italy? Sicilian pizza, I suppose but that is a clear subset.

NOLA pizza is a real mixed bad, mostly bad IMO as I grew up in the northeast. Besh has a few places that are solid higher end options and Pizza Delicious is very very good. There has also been a few deep dish places spout up, they are ok. For some time folks tried to brand "New Orleans Style Pizza" which was basically normal think crust pizza with the kitchen sink thrown on top of it. Has not worked IMO.

I have and am going to be spending a couple weeks next year. Doing a 4 city tour for my summer vacation.
Pizza was more of a casserole originally and included whatever leftovers ya had in the icebox. Many times there were toppings that most of us wouldn't dream of.... broccoli or brussel sprouts.

When i was a social studies teacher I used to assign the "Pizza Project". We had the class research how many continents and countries it took to make a pizza. For example, most people dont know that tomatoes aren't originally from the Mediterranean. they came from south America. I made them do the origins of the ingredients of a "supreme" pizza. Kids actually liked the project.
Every year it was rated as their second favorite part of the class... runner up to "Useless Fact Friday".

Public schools need more teachers like you, mtmedlin. Students are sponges, but it takes priming the "thirst" to get them to absorb and seek. Not every teacher is resourceful like you were.

(07-11-2016 03:54 PM)NYCTUFan Wrote:  Brick ovens that use coal for the heat makes the difference, anything else isn’t pizza. They get hotter than gas and even wood burning ovens. They get close to 1000 degrees and give you a thin crispy almost charred crust and a slightly smokey flavor. The ovens are what separates pizza from good pizza.

Patsy’s on 117th street (the original) is a classic and Totonno’s in Brooklyn are two of my favorites but honestly there are a lot of good coal fired pizza places in NYC and Northern NJ.

I couldn't agree more. I'm 100% southern, but eastern brick oven pizza is tops in my opinion. Best pizza on earth is a plain (cheese)pie with a hint of smoke/burned flavor on the edges.

Not in Greenville but if you're passing through Goldsboro North Carolina about 40 minutes southwest of Greenville there is an unassuming pizza place in the Walmart parking lot on spence Avenue called Brooklyn pizzeria. It the most authentic New York style pizza you will get in eastern North Carolina for sure.