Daniel B., Albany’s Yelp Ambassador, was gracious enough to invite me to participate in a burger tasting. He knows I’m a big fan of the form, and I’d enjoy judging a few burgers. Initially, I was a bit hesitant, but ultimately decided I’d do it, and I’m glad I did. It was a blast. There were four judges in total, and besides Daniel and me, Josh D. the Syracuse Yelp Ambassador, and Yelp Elite Thomas C. also took part in the fun.
But this was no ordinary burger tasting; we’d be judging the “Best Burger in New York” contest, run by the NY Beef Council. It’s a contest they do every year, and the goal is to highlight local beef producers and the businesses that sell their product. That’s great, and a noble cause in my opinion.
The restaurants all happened to be in Central NY, between Utica, and Syracuse, which meant a long day, with lots of driving. Daniel picked me up at 9:30 am, and we didn’t get home until 11 that night (after a little side trip to Utica for pizza). It was indeed a lot of driving and of course, a lot of eating.
Continue reading “Death by Cheeseburger VII – Best Burger in NY State”
Have you seen the video series Upstate Old School Vic Christopher is doing for Two Buttons Deep? In the first episode, he visits O’Scugnizzo’s Pizzeria in Utica. O’Scug’s makes a form of Utica tomato pie, and the place is the second oldest continually operating pizzeria in the US. The video is less than four minutes long. It’s worth a watch.
Barely one week after Vic’s video was posted, Daniel B. and I had some business together in Central NY (more about that at a later date), and after seeing the video, both of us were curious to visit O’Scug’s and experience the pizza.
I was not impressed, and frankly, perplexed as to why O’Scug’s is popular.
Continue reading “Pizza Pilgrimage V – Six Days in the Fridge”
Notice the title of this post is not “The Best Pizza in the 518.” “Best” is subjective, and when it comes to pizza, everyone has their favorite style or favorite pizza joint. I’m willing to accept that my favorites are not necessarily the best, but instead, merely those I like most. I’m sure it won’t be hard for anyone to take issue with my favorites, and that’s fine. You are welcome to disagree with me.
With one exception, my favorite pizzas are all cooked in a wood oven. To produce the light, tender, and chared crusts I prefer, requires temps of 800 degrees or higher, temperatures a wood oven has no problem reaching. Wood also imparts some flavor into the crust. Wood oven = more flavor.
So, without further ado, my favorite pizza in the Greater Capital Region:
Continue reading “My Favorite Pizza in the 518”
Back in March, I stumbled on a Syracuse-based news article that profiled one of the owners of Dinosaur BBQ. The article focused on the new pizza place they were opening directly across the street from the original Dinosaur location; Apizza Regionale.
According to the article, they’re cooking the pizzas in a wood-fired oven imported from Naples. They claim to have cooked one thousand test pizzas before opening. They’re going for Neapolitan style pizza, made with ingredients sourced from New York State producers. The flour for the dough, for example, comes from a mill in Ithica.
I ‘m a sucker for Neapolitan style pizza, and it made for a great excuse to make a day trip out to Syracuse to try the pizza, and visit a couple of other iconic places since I’d be out that way. Wegman’s immediately came to mind as a must stop. And since I’d be passing through Utica, I thought it’d also be cool make a detour there and have chicken riggies and Utica greens for lunch.
Things didn’t quite work out as I had envisioned. It’s a day I won’t soon forget.
Continue reading “Pizza Pilgrimage IV – Dinosaur Pizza”
Currently, I’m a fan of Neopolitan style pizza. I’m fascinated with it mainly because I love its bubbly charred crust. When done right the crust is light and airy, with a delightfully soft and tender chew, but it still has crispness due to the super hot wood fired oven in which it’s cooked. Toppings are usually kept to a minimum and applied with a light hand because the crust is the star (though that’s not always the case of course).
It’s important that you call it Neopolitan style. Because to be a true Neopolitan pizza, the restaurant must be VPN certified by the Associazione Verace Pizza Napoletana [link] which sets strict guidelines on ovens, ingredients, and techniques used for those claiming to serve true Neopolitan pies. Interestingly, there are surprisingly few VPN certified pizzerias in America, only about 75, and only two in NY State, both in NY City.
There’s controversy surrounding the VPN certification because it doesn’t necessarily ensure one makes great pizza, and it’s viewed as a marketing gimmick by some because there are many pizzerias that are not certified but are making fantastic Neopolitan style pizza. Serious Eats has a good piece on the subject if you’re interested in reading more about it.
Volturno is not VPN certified, but they are making top notch Neopolitan style pizza.
Continue reading “Pizza Pilgrimage III – Volturno”
I’m slowly becoming more and more enamored with simple foods. And I’ve discovered simple foods generally are created on a triune foundation. Three components that come together to make delicious magic. I want to elaborate on this more at some point and hope to write a full post about it in the future.
I found myself with the opportunity to spend a full day in Manhattan, and I decided while I was there I would eat a couple of copycat items that are attempting to elevate themselves above their inspiration. I found a restaurant that’s making copycat Five Guys burgers, and one that’s making a copycat Chik-Fil-A sandwich.
Continue reading “Manhattan Copycats”
Did you know fried pizza is a thing?
Yes, fried pizza. I know it sounds gratuitous, but stick with me. I first discovered it a couple of months ago. I was surprised to learn it’s not new, it’s been around for awhile. And it’s not gimmicky, as though it were something you’d find at a carnival food stand. Trust me, it’s a heck of a lot better than it sounds. I’m even inclined to use the “D” word—delicious—and that wouldn’t be an embellishment for the sake of dramatic effect. In fact, I’d love to see an Albany area establishment create a fried pizza of their own. More about that in a moment.
Continue reading “Pizza Pilgrimage II – Fried Pizza”