I’m fascinated with pizza. (hence this somewhat narcissistic blog)..
I find it incredibly interesting how the simple pizza can be created in so many different ways.
So many different pizza styles, so many different oven types, different pizzaioli, different pizzerias…
All producing what is called PIZZA.
Sometimes these differences are associated with a location. Think “NY-Style”, or “Chicago Deep Dish”, or “Trenton Tomato Pie”.
Sometimes a pizza style is associated with the particular oven type. Gas-deck ovens usually equal “NY-Style” , while wood fired ovens usually equal a “Neapolitan” pie.
Sometimes its a combo of the two, location and oven, that define the pie, like New Haven’s coal fired pizza.
You may not care for some of these pizza adaptations, but they’re all still PIZZA. (I have another post bubbling-away that will address my view on the “definition” of pizza)
I find these many faces of pizza to be fascinating.
What if there were a place where you could try many different versions of the pizza?
Where you could try different styles of pie, made in different oven types, by different types of pizzaioli, in different types of establishment?
All within walking distance..
Wouldn’t that be grand?
I suppose I shouldn’t have been surprised, but sometimes I don’t expect the obvious.
Of course the folks that are super particular about food are going to produce great pizza.
The gang at Clark House Hospitality are very particular about what they serve.
From their fancy-pants Foie Gras, to great wines, cocktails or coffee, right down to the proper selection of mustard to accompany their amazing pretzels, these folks know how to please.
They know hospitality….. Hell, they even make great POPCORN.
You can be confident you’re going to get great food and drink at any of the CHH establishments.
Of course they’re going to put out an amazing pizza.
I’ve been spending the past few months eating my way through the pizza of Troy.
While CHH pizza wasn’t on my initial list, I figured I should give it a try.
I knew they were making square-pan pies. Since this is a fairly easy pie to accomplish, I expected a decent rendition from CHH.
Perhaps this post doesn’t make sense in light of the recent announcement of the closing of Donna’s Restaurant.
Bear with me, this post is not about Donna’s (well not really).
I believe the closing of Donna’s is an abnormality, but still an unfortunate event nonetheless.
I don’t believe it to be indicative of anything greater. We don’t know the full story, nor do I want anyone to speculate.
Restaurants open, restaurants close., for many, many complicated reasons.
I wish the folks at Clark House Hospitality much good fortune. I’m sure they will continue to succeed elsewhere.
Keep in mind, I’ve been poking away at this post for weeks, regardless of Donna’s status.
This post is about a bigger discussion.. At least I think it is..
So why do we love our Italian-red-sauce restaurants?
I’m certainly not the first to pose that question.
We don’t necessarily have an abundance of Red-Sauce-Joints, great or otherwise.
I think we have some mediocre places, a few bad places, and a few that are pretty decent.
But not necessarily an abundance of greatness.
But we do love them, nonetheless. Continue reading
I love “old school” pizza joints; there’s something magical about them.
You can feel the history as soon as you walk through the door.
A really great “old school” joint will capture the history of the neighborhood, almost caught in another time and place.
Quite often they’ll even define the pizza for the area. DeFazio’s is all of that – and more. Continue reading