The Truth about JOES PIZZA NYC

 

The Truth About JOE'S PIZZA ?

Sorry to say, It SUCKS" !!!

The Most Overated Pizza in New York ?

Joe's Pizza, Carmine Street

JOE'S PIZZA

Greenwich Village, New York

"NOT VERY GOOD"

Despite what you might have heard, Joe's Pizza of Carmine Street is not very good. In fact the pizza is quite "Mediocre" and of just moderate quality. I have felt this for ary long time, every since I moved to New York City 39 years ago. How Joe's Pizza gets rated by many as one of if not the best slice of pizza in New York is beyond me. I just don't get it.  It's not that very the pizza is very good and you could debate of the numerous slices of Pizza in New York City, which of the Top Rated Pizzerias has the best pizza. The Pizza at Joe's is not in the same league as the top eselon Pizza Parlars in New York City. "Not even close. The Pizza at Joe's is merely sub-par, and I would surmise that the only reason that Joe's is rated so highly amongst the media, is for the reason that is often the case, the people writing for magazines and newspapers on food, often are not really qualified to be writing about food, and are put into improtant positions simply because they are writers, and they go along with the crowd ( general public & other writers), simply because it's the easy way out, the can write the piece, though it may be very inaccurate of the facts, as in the case with writers writing that Joe's Pizza is one of the best in the city, and that the Pizza at Joe's is good, it's just not true.

Though I don't really like Joe's Pizza, and never have thought highly of it, I have eaten it numerous times over the past 30 years or so, simply because I have a good friend who likes it, as well as my cosuin, and I'd end up in Joe's many times, eating the pizza, simply because I was along for the ride. Some times it was OK, but it never knocked my socks off. "Never."

I live just one block from Joe's, and for years there was a great Pizzeria called Pizza Box on Bleecker Street, less than two blocks away from Joe's, and that's were I always went to get a slice or two. The pizza at Pizza Box was "Excellent" and that was the Pizza and Pizzeria that made the Best Pizza in the area, and "Not Joe's" And Pizza Box should have been getting all the high praise from magazines and local newspapers, Not Joe's. But they didn't. The under-qualified writers who wrote great things about Joe's, never wrote anything about Pizza Box, as these writers were followers, and went along with everyon else. People who really knew pizza, and lived in the neighborhood, they all went to Pizza Box. And besides having Superior Pizza, Pizza Box was a much nicer pizzeria physically. They had tables that you could sit in, unlike Joe's, which I always hated that you couldn't sit down, and relax while eating your slice. Not good (Joe's) at all. And the Pizza Box had a beautiful garden in the back, where you could enjoy your pizza as well. And for those who love Beer, Pizza Box sold beer as well, and they made great Meatball Parm Sandwiches, and the oner Julio was a real nice man. I

I really miss Pizza Box, a place that made superior pizz than Joe's. Though the Pizza Box is gone, there is an alternative in the neaighborhood, for tasty pizza. Pizza that is superior to Joe's pizza. The place is Artichoke Pizza on Macdougal Street, just one block from Joe's Pizza, and the pizza at Artichoke Pizza is so "much better" than Joe's it isn't even funny. And I'm not talking about the Artichoke Pizza slice that made Artichoke Pizzeria famous, but the regular Cheese Slice, also known as Pizza Margherita. The regular cheese slice at Artichoke Pizza is one of the Best Slices of Pizza in town. And not only is the pizza at Joe's not very good, but it's quite "Expensive" at $4 a slice for just average pizza. "A complete and total Rip-Off" !!!

The regular Cheese Slice at Artichoke, may be $5 a slice, but it's gigantic, almost twice the size of a regular slice anywhere else, including Joe's. And the regular slice is "oh so Tasty" you will absolutely Love it, unlike Joe's, which you will only love, if you're a Followerm and don't know good pizza if it smacks you in the face, then you probably like Joe's.

Well, I've given you the facts on Joe's mediocre pizza, and the much better option for a true tasty slice of New York Pizza at Artichoke Pizza on MAcdougal Street. Now, the decision where you go is your. Mediocre Pizza or one of the Best in Town? You decide which pizza you'd rather eat.

DBZ

LOOKING FOR GREAT PIZZA

"FORGET JOE'S"

Make Your Way to ARTICHOKE BASILE PIZZA

ARTICHOKE BASILE PIZZA

Macdougal Street, Greenwich Village

NY NY

THSI PIZZA is AMAZING !

The PIZZA MATGHERITA at ARTICHOKE PIZZA

"It's So GOOD" !!!

SUPERIOR to a SLICE at JOE'S a block away on Carmine Street

GREENWICH VILLAGE

NEW YORK NY

ARTICHOKE PIZZA made with ARTICHOKES

In CREAM SAUCE

 is the THING that MADE ARTICHOKE BASILE PIZZA FAMOUS

I myself, and most people who really know great Pizza really do not care for

this particular type of Pizza created by cousins Fracis Garcia and Sal Basile.

Their Artichoke Pizza is very popular with the general public, who seem to

just Love it. We don't, but we absolutely LovAnd if youe their regular slice 

Margherita Pizza. It's oustanding, with wonderful Tomato Taste with one of

the Best Sauces on Any Pizza in New York, along, with grated Grana Padana

Cheese, olive oil, and Fresh Basil, this pizza taste "Oh so Good" !!! And if 

you give it a try, and compare it to Joe's Pizza's medicore Slice, you are sure

to Forget Joe's, and find yourself making the trip to Artichoke Pizza, whether

you live in the neighborhood, as I'm so lucky to live, or you are traveling from

futher afield, you sure to Swith from going to Joe's, to opting for a superior

slice of Pizza at Artichoke Basile Pizza instead. Nuff said.

"Be smart and go to Atichoke"

The Creators of ARTICHOKE PIZZA

STATEN ISLAND COUSINS

Francis Garcia & Sal Basile

Real SICILIAN PIZZA Recipe

SFINCIONE

This is Real Authentic SICILIAN #PIZZA

the Kind you find in PALERMO

RECIPE :

• 1 tablespoon dry active yeast
• ¼ cup/45 grams fine semolina
• 2 cups/255 grams 00 flour or all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil

FOR THE TOPPING:

• 2 tablespoons olive oil, plus more for greasing pan and drizzling
• 1 small onion, thinly sliced
• 1 ½ cups plain tomato sauce (look for passata, which is not a thick purée)
•  Salt and pepper
•  Pinch of red-pepper flakes, or to taste
• 1 cup fine dry bread crumbs
• 1 cup/85 grams grated pecorino or other sheep’s cheese (3 ounces)
• 8 anchovy fillets, cut into 1-inch pieces
•  Dried oregano, preferably Sicilian

1. Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.
2. Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don’t add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.
3. Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.
4. Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.
5. Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.
6. Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.
7. Bake for 30 to 35 minutes on the oven’s middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)
8. Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.

.

RECIPES FROM MY SCIILIAN NONNA

CAPONATA

ARACINI (Sicilian Rice Balls)

PASTA con SARDE

MACCHERONI

RAGU SICILIAN

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.

Mulberry Street Italian New York NY

 

Mulberry Street

Little Italy

New York, NY

1900

Mulberry Street is a principal thoroughfare in Lower Manhattan, New York City. It is historically associated with Italian-American culture and history, and in the late 19th and early 20th centuries was the heart of Manhattan's Little Italy.

The street was listed on maps of the area since at least 1755. The "Bend" in Mulberry, where the street changes direction from southeast to northwest to a northerly direction, was made to avoid the wetlands surrounding the Collect Pond. During the period of the American Revolution, Mulberry Street was usually referred to as "Slaughter-house Street", named for the slaughterhouse of Nicholas Bayard on what is now the southwest corner of Mulberry and Bayard Streets, which was located there until the summer of 1784, when it was ordered to be removed to Corlaer's Hook.

Mulberry Bend, formed by Mulberry Street on the east and Orange Street on the west, was historically part of the core of the infamous Five Points; the southwest corner of Mulberry Bend formed part of the Five Points intersection for which the neighborhood was named. Aside from Mulberry, the other four streets forming Five Points were Anthony Street (now Worth Street), Cross Street (now Mosco Street), Orange Street (Baxter Street), and Little Water Street (which no longer exists).

GALIANO ITALIAN BAKERY & PROVISIONS

Mulberry Street

1935

Mulberry is located between Baxter and Mott Streets. It runs north to south, through the centers of Little Australia and Little Italy, parallel to Mott Street one block to the east, and is bound on the north by Bleecker Street in NoHo and on the south by Worth Street in the Civic Center. Near the southern portion of Mulberry Street, the street enters Chinatown, where the street is lined with Chinese green grocers, butcher stores, and fish mongers.

Further south past Bayard Street, on the west side of the street, lies Columbus Park that was created 1897^] The south-west corner of the park (away from Mulberry Street) is the site of the original Five Points intersection. The east side of the street is now lined with Chinatown's funeral homes.

The street was named after the mulberry trees that once lined Mulberry Bend,^[5] the slight bend in Mulberry Street. "Mulberry Bend is a narrow bend in Mulberry Street, a tortuous ravine of tall tenement-houses... so full of people that the throngs going and coming spread off the sidewalk nearly to the middle of the street... The crowds are in the street because much of the sidewalk and all of the gutter is taken up with vendors' stands."

For the urban reformer Jacob Riis, Mulberry Bend epitomized the worst of the city's slums: "A Mulberry Bend Alley" contrasted with "Mulberry Bend becomes a park" were two of the photographs illustrating Jacob Riis's call for renewal, The Battle with the Slum (1902). In response to reformers such as Riis, the city in the 1890s bought out many of the slumlords and replaced tenements with Columbus Park.

Films

• In the movie Donnie Brasco (1997), the character "Lefty" (based on real-life gangster Lefty Ruggiero and played by Al Pacino) says: "... ask anybody, anybody, about Lefty, from Mulberry Street ..."

Donnie Brasco 1997

Johnny Depp & Al Pacino

Filming Donnie Brasco - Mulberrry Street

Little Italy NYC 1997

• 
  
• In the film Gangs of New York (2002), the character Bill the Butcher refers to Mulberry Street as one of the five streets forming the Five Points intersection.

The Godfather, Mean Streets

Little Italy was the locale of the fictional Corleone crime family depicted in the novel The Godfather and the three films based on it. It is also the setting for the 1973 Martin Scorsese film Mean Streets, starring Robert De Niro, who also grew up in the area, and Harvey Keitel, and the 1994 Luc Besson film Léon: The Professional, starring Jean Reno, Gary Oldman, and Natalie Portman. It is also depicted in The Sopranos, in the finale entitled "Made In America" where a character walks down a block and finds himself in Chinatown. It shows how Little Italy has shrunk.

Little Italy (also Italian: Piccola Italia) is a neighborhood in Lower Manhattan in New York City, known for its large Italian population. It is bounded on the west by Tribeca and Soho, on the south by Chinatown, on the east by the Bowery and Lower East Side, and on the north by Nolita.

Little Italy on Mulberry Street used to extend as far south as Worth Street, as far north as Houston Street, as far west as Lafayette Street, and as far east as Bowery.

 It is now only three blocks on Mulberry Street north of Canal St. Little Italy originated at Mulberry Bend south of Canal, in what had formerly been the Five Points area but is now the heart of Chinatown. Jacob Riis described Mulberry Bend as "the foul core of New York's slums." During this time period "Immigrants of the late 19th century usually settled in ethnic neighborhoods". Therefore, the "mass immigration from Italy during the 1880s" led to the large settlement of Italian immigrants in lower Manhattan. The results of such migration had created an "influx of Italian immigrants" which had "led to the commercial gathering of their dwelling and business".

Bill Tonelli from New York magazine said, "Once, Little Italy was like an insular Neapolitan village re-created on these shores, with its own language, customs, and financial and cultural institutions."^[4] Little Italy was not the largest Italian neighborhood in New York City, as East Harlem (or Italian Harlem) had a larger Italian population. Tonelli said that Little Italy "was perhaps the city's poorest Italian neighborhood".

In 1910 Little Italy had almost 10,000 Italians; that was the peak of the community's Italian population. At the turn of the 20th century, over 90% of the residents of the Fourteenth Ward were of Italian birth or origins.^[4] Tonelli said that it meant "that residents began moving out to more spacious digs almost as soon as they arrived." Such a vastly growing community impacted the "U.S. labor movement in the 20th century" by making up much of the labor population in the garment industry".

After World War II, many residents of the Lower East Side began moving to Brooklyn, Staten Island, eastern Long Island, and New Jersey. Chinese immigrants became an increased presence after the U.S. Immigration Act of 1965 removed immigration restrictions, and the Manhattan Chinatown to Little Italy's south expanded. In 2004, Tonelli said, "You can go back 30 years and find newspaper clips chronicling the expansion of Chinatown and mourning the loss of Little Italy."

Before 2004, several upscale businesses entered the northern portion of the area between Houston and Kenmare Street. Tonelli said, "Real-estate prices zoomed, making it even tougher for the old-timers—residents and businesspeople alike—to hang on." After the September 11 attacks in 2001, areas below Houston Street were cut off for the rest of the fall of 2001. The San Gennaro feast, scheduled for September 13, was postponed. Business from the Financial District dropped severely, due to the closure of Park Row, which connected Chinatown and the Civic Center; as a result, residents in Little Italy and Chinatown suffered. Tonelli said the post-9/11 events "strangely enough, ended up motivating all these newfangled efforts to save what's left of the old neighborhood."

In 2004 Tonelli said "Today, Little Italy is a veneer—50 or so restaurants and cafés catering to tourists, covering a dense neighborhood of tenements shared by recent Chinese immigrants, young Americans who can't afford Soho, and a few remaining real live Italians." This sentiment has also been echoed by Italian culture and heritage website ItalianAware. The site has called the dominance of Italians in the area "relatively short-lived." It attributes this to the quick financial prosperity many Italians achieved, which allowed them to leave the cramped neighborhood for areas in Brooklyn and Queens. The site also goes on to state that the area is currently referred to as Little Italy more out of nostalgia than as a reflection of a true ethnic population.

In 2010, Little Italy and Chinatown were listed in a single historic district on the National Register of Historic Places.^[9] Little Italy, by this point, was shrinking rapidly.

Demographics

Since the late 1960s, when the United States allowed immigration from China, Chinatown's traditional boundary at Canal Street has inched northward into Little Italy. By the 1990s, while many Italian business remained, the blocks between Canal and Kenmare Streets had taken on a feel of Chinatown, though locals continue to refer to the area (including Nolita) as Little Italy.^[11]

As of the 2000 U.S. Census, 1,211 residents claiming Italian ancestry lived in three census tracts that make up Little Italy. Those residents comprise 8.25% of the population in the community, which is similar to the proportion of those of Italian ancestry throughout New York City. Bill Tonelli of New York magazine contrasted Little Italy with the Manhattan Chinatown; in 2000, of the residents of the portions of Chinatown south of Grand Street, 81% were of Chinese origins.

Cultural Attractions

Little Italy was home to dozens of restaurants that serve authentic Italian cuisine, but between March 2013 and March 2014, eight eateries closed down.^[14]

Since 2004, Sorrento Lactalis funds neighborhood cultural events in Little Italy.^[4]

The Feast of San Gennaro originally was once only a one-day religious commemoration. It began in September 1926 with the new arrival of immigrants from Naples. The Italian immigrants congregated along Mulberry Street in Manhattan's Little Italy to celebrate San Gennaro as the Patron Saint of Naples. The Feast of San Gennaro is a large street fair, lasting 11 days, that takes place every September along Mulberry Street between Houston and Canal Streets.^[15]

The festival is an annual celebration of Italian culture and the Italian-American community. In 1995 Mort Berkowitz became the professional manager of a community group that had been formed to take over management of the San Gennaro feast. Since then, Berkowitz became involved in other recreational activities in Little Italy, including the summer, Carnevale, Columbus Day, and Christmas events.

ROCKY MARCIANO

 

ROCKY MARCIANO

Rocky Marciano of the 150th Combat Engineers: World Heavyweight Boxing Champion

Rocco Francis Marchegiano, the son of Italian immigrants, was born and raised in Brockton Massachusetts. Rocco, a natural athlete, dropped out of high school in the 10th grade to help support his family. Rocco would go on to be professionally known as Rocky Marciano - the only heavyweight professional boxer to have finished his career undefeated.

According to the Department of Defense: "On March 4, 1943, at the age of 20, Rocky enlisted the Army in Boston, Massachusetts and was sent overseas to Europe. Marciano was assigned to the 150th Combat Engineers and stationed in Swansea, Wales where he helped ferry supplies across the English Channel to Normandy. The 150th went on to receive service stars for Normandy, North France, Rheinland, Ardennes-Alsace and Central Europe."

"Marciano first took up boxing in the service, reportedly as a way to get out of kitchen duty. While awaiting discharge, Marciano, representing the Army, won the 1946 Amateur Armed Forces boxing tournament. After the war ended, he completed his service in March 1946 at Fort Lewis, Washington where he received an honorable discharge from the Army with the rank of Private First Class. Rocky returned home to Brockton, Massachusetts and continued to box as an amateur" -US Department of Defense

"On September 23, 1952, Marciano took on the World Heavyweight Champion Joe Walcott in Philadelphia. In round 13 Marciano knocked out Walcott to become the new Heavyweight Champion. Rocky was 29 years old. The two would meet again the following year with Marciano ending the match in the first round."

"Rocky Marciano would go on to dominate the Heavyweight Division. On May 16, 1955, in San Francisco, Marciano went up against Don Cockell from the United Kingdom, who was also the boxing champion of Europe. Marciano knocked him out in round 9."

"On April 27, 1956, Marciano announced his retirement at age 32, finishing his career at 49-0."

On August 31, 1969, Rocky was a passenger in a private plane that crashed due to bad weather at a private airfield near Newton, Iowa. There were no survivors. Rocky Marciano was 45 years old at the time of his passing. He would have turned 46 years old on September 1.

Private First Class Rocky Marciano lies in rest at Forest Lawn Memorial Cemetery in Fort Lauderdale Florida. Lest We Forget

ROCKY'S MOM COOKING PASTA

RECIPE

ROCKY'S MOM

And ROCKY

MAMA MARCIANO TAKING CARE of HER BOY

COOK LIKE MAMA MARCIANO

SUNDAY SAUCE

WHEN ITALIAN AMERICNS COOK

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JOHN TRAVOLTA PIZZA

BROOKLYN NEW YORK

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