I was in town on business, and made a point of selecting a hotel that had a good selection of restaurants nearby. The fact that this was highly rated on the site showing my hotel and in walking distance made my travel itenerary much simpler.
It also made my visit much more plesant. At the end of a busy day, I walked over to their restaurant, saw what looked like classic NY pizza slices in a varierty of toppings, and then saw they had a great looking cheese pie at the top of the display once the counter server pointed it out to me. (For a 6 footer or taller it would be easy enough to see, but at 5'9", it was a bit higher than eye level.)
So I ordered a slice, and also got a bottle of diet pepsi, as I hadn't even noticed the specials, which included 2 slices and a can for only slightly more than I paid for 1 slice and a bottle.
Thankfully, the slice, reheated quickly in a classic NY wide steel pizza oven, was very good. While it didn't have anything speciific to knock it for, it was just what you'd want from a regular NY slice - a sauce that had a wel lbalanced flavor, not too sweet, not overwhelming the other ingredients, golden melted mozzarella with aa int of other pizza cheeses blended in, and a firm crust that a NYC dwelller would be happy to fold. (I am a lifelong NYer from the NYC suburbs who has never bothered with the fold. I appreciate the look of the classic NY slice and the thermodynamics that make the fold slightly problematic for a fresh slice when you don't want it to burn your mouth by being too hot.)
While eating my slice near the hieght of dinner hour, at least a dozen other customers came in and out ofthe store anwere quikly and efficiently served slices and pies that were either called in aahead or ordered on walk in. This was clearly a pizzeria that had earned its popularity with a very good product.
So, I treated myself to a second slice when the opportunity to order one in the crowd lull presented intself. This gave me the chance to notice a few more details about their pizza. The crust, not only baked well with a nice golden brown color motled across the bottom, had the faint but unmistable texture of having been baked on a wire rack. I had learned of the importance of wire racks from an old friend, Jeff Goldman (RIP), a long time Albany area native I'd met in college when he was operating his first pizzeria, JG's on Lark street, during my freshman year of college in the 80s. Jeff went on to found and operate 3 successive Jeff's pizzas in the 8-s and 90s before passing away in 1999 or 2000 from a heart attack. His death was a tragic loss for the area, and for area pizza. It was good to see another pizzeria carrying on the wire rack method and making a very good slice. It might not have been uite up to Jeff's level of excellence, but it holds up very well against what NYers expect of pizza. Area residents, and SUNY U of Albany attendees, many of whom are downstate NYers, should be very pleased with this pizza.
It's good to tste a good NY slice that any NYer would be pleased to eat. And I knew where to get brunch before leaving town, since they open at 10 am. It's a way beter choice than the included continental breakfast at the hotel. read more