Monday, September 25, 2006

When the Moon hits your eye...

OK- so now we are going to move on to something near and dear to my Big Guinea heart... Pizza. I never feel more at home than when I have a coupla slices in front of me and (hopefully) a Manhattan Special chaser. I won't begin to try and write about my favorite places to partake of the pie while in New York. There isn't enough room here to impart all the delicious details and, if there was, who really has THAT kind of time?!?? (...I don't know if I could even just LIST all the places... actually, I'm sure I could, but that will have to wait for another day...)

First and foremost, I like my own pizza best while in California. However, I don't always have time to build a fire in the brick oven out back, let it burn for two hours to get the temperature up, break out the dough and everything else involved... Sometimes I just wanna walk in, grab two slices and wash 'em down with a little carbonated sugar water. When I get to feeling that way and I'm in Southern California, there are only a few places "on the outside" that will do.

In Los Angeles, I have found two places that can really call what they make 'pizza' and both are owned by NY transplants. The first one I found was Albano's (officially Albano's Brooklyn Pizzeria), a little place on Melrose Ave, on the north side just west of La Brea. First time I walked in and took a deep breath, I knew I was in the right place. These guys make a great pie. Actually, they make a lot of great pies. My two tops are the plain slice- the benchmark by which you can judge all pizzerias- and their white pie with spinach. Both are pretty heavy on the garlic; not overdone- just enough to carry you back to Brooklyn. Great ambiance too. Plaster walls covered with some Brooklyn love- a picture of MY bridge with MY Towers in the background and the REAL Dodgers. The rest of the wall is covered with signatures, well wishes, and signed headshots. Lotta familiar faces- niiice.

My other LA spot is in Venice- the Abbot's Pizza Company, a pizzeria also started by some guys from NY. This place makes a nice pie, thin crust and just the right amount on top. They also do something I have only seen at one other place (Pietro's in East Meadow LI); they line the edge of the crust with a topping of its own: you get a choice of sesame, poppy, onion, garlic, or "the blend". Because of this "seed "condition, their pizza is often called Bagel Crust pizza. You also get a choice of sauces (Olive pesto, garlic pesto, alfredo, and of course, tomato sauce) I'm a purist- I really don’t delve into the "optional" sauce categories all that much. And Sesame seed is as adventurous as I have gone with the crust. If I wanted a bagel, I'd get a bagel and some lox- that's a whole different animal. In general, I stick with a good old regular crust, the way the good Lord intended us to eat it. I have two favorites here also: their plain pie (of course) and the Popeye Chicken Pie, with spinach, mushrooms, onions, and marinated chicken over the olive pesto sauce. Normally I don't go that far off the block when it comes to pizza, but this one is really good. Definitely worth a try.

Further south in San Diego, I have one more spot that hits home with me. They even got the name right: Bronx Pizza. It is a place started by a few guys from the Bronx (and one guy from Huntington). Are we starting to see a pattern here? These guys started in a little place with a great approach: the "2 slices and a soda" deal. Last time I checked it was $6, which is ok, I guess. You get two slices of any pizza you see and a fountain soda. There is always a good variety in the case, with vegetables, meat, and white pizza available almost all the time. They make a great plain pie and their sausage pie is great, too: lots of meat and great flavor. Plus, it’s about the only place I can go in San Diego and get a little NY attitude. The walls are covered with all kinds of NY memorabilia- a map of the Belmont section of the Bronx (Mom's old neighborhood) and a great mural that you can see from sitting at their "counter" seats are most notable.

Now- here comes the disclaimer: while in Southern California, I can recommend all of these places. They represent the best of what exists in the pizza business in this area. If we were in NY, who knows? Things would probably be a little different. There is more competition and that only brings improvement. Given the option, we all know I'd be in NY eating a coupla slices. I am, however, here... in this place... eating this stuff.

Hey, I love my own pizza, but if I have to go to the "outside", the only three options are Albano's , Abbot's, and Bronx Pizza. 'Cause Johnny Tomatoes says so.

4 comments:

nettreefrog said...

So --I need a comparison. Is there anything out West that compares to Grimaldi's pizza at least in type? Or is it more like Ray's? How about Chicago deep dish?

Johnny Tomatoes said...
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Johnny Tomatoes said...

NTF- All the pizza I have had out here has come from gas ovens (Like Ray's- and by that I mean all Ray's: Famous Ray's, Famous Original Ray's, Original Ray's, and Ray Bari). The only brick oven pizza I have eaten out here comes from my backyard. And strangely enough, I actually just discovered a Chicago style pizzeria in the San Diego area- Lefty's is on 30th St in North Park. I had a deep dish Farmer's Market pizza and really enjoyed it. The elephant garlic was a little heavy, and the half without it was a little easier to take, but all in all a good pie. All this California talk is wearing thin though... I think the next post will be about home...

Ronan Jimson said...
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