Dishin': The Pagliacci Slice
Sometimes we just want a slice of pizza. Not a pie. Not a square. Not a round. We’re talking a slice – one that you can grab with a hand, fold inward, and then tilt downward to watch the grease drip to the paper plate before you take that precious first bite
No forks and knives for us, thanks. We’re doing it New York style.
And given our East Coast sensibilities, we know not to expect the same quality here. Still, we’d like something close. Everyone’s got a favorite. We’ve had decent days visiting A New York Pizza Place, Post Alley Pizza, Piecora’s, and Pizza Brava. But most reliable is Pagliacci. As often as we’re tempted by the toppings du jour, we ultimately realize it’s best not to get all Wolfgang Puckish, and instead go for ol’ reliable: the simple cheese slice (or, at most, pepperoni - a real New Yorker never does more).
We’re not quite ready to render decisions on the trendy Tutta Bella and Via Tribunali joints. And we wouldn’t dare to compare our fare to the wonder that is Di Fara Pizza in Brooklyn. (If you’re looking to make the pilgrimage, act quickly; septuagenarian Domenico De Marco is the only one to make the pies, and after 40 years, who knows how many more he’ll make?) But if it’s a serviceable slice you seek, a slice is nice at Pagliacci.
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Jay Friedman
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berkun
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Charles Redell
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GroundedGirl
