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ThisIsPizza

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About ThisIsPizza

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  1. You been to Di Fara? If not, you must get yourself there for the plain slice.
  2. Yeah, the problem with those photos is twofold: 1) My camera at the time was of extremely poor quality. 2) The lighting was very poor, making these shots (and the char) look darker than they actually were (plus, I didn't have Photoshop at the time either). Luckily, I will be returning to Delancey for a full review and reshoot for Slice with my new Canon 60D, so I'll be sure to get the upskirt shot for you.
  3. We all want to talk about good food (and be honest about bad food), and beleive me this board is comprised mostly of incredibly welcoming people, but when one of your first comments is "I'm sorry, but you just don't know what you're talking about." well let's just say it doesn't inspire instant trust & camaraderie... Try to tone it down a bit & I'm sure you'll find everyone here as fun & accepting as I did when I first showed up I get what you're saying. But when someone's first comment to my post is to make a completely false (and negative) statement, borderlining on
  4. No, I don't work there. I just happen to think it's much better than people on this board give it credit for (including many who have never even been there, yet feel completely justified in passing judgment on it). If you read my blog, you'll see it's all about discussing the country's very best pizza. That's my M.O. If you all want to think these pizzas are burnt, fine, that's your deal, and anything I write here is unlikely to change your mind. For all I know everyone here has not only eaten as much pizza as I have, but maybe even more. I just don't know. I do think it's fair to say that
  5. Definitely want to try ANYPP soon. I saw that they were "tied" with Topolino's in Seattle Magazine's pizza roundup. I have eaten at Topolino's, and I could barely comprehend how something so mediocre could warrant comparison to anything considered good, so I'm hoping ANYPP turns out to be much better. Incidentally, Giannoni's in West Seattle is totally decent NY-style pizza, way better than Topolino's and very comparable to the slices I've eaten in NYC. Just stick with the cheese slice or the Margherita and you'll be fine. I have also eaten at Fiamma in B-ham, but it's been years, so I nee
  6. Thanks, NTBS. Anyone tried Brooklyn Bros. up in Everett?
  7. Emphasis added. I'm sorry but this makes no sense at all. Ever heard of BBQ? Those pies are definitely over cooked. A charred pizza crust and carbonized meat are two entirely different beasts, and comparing the two is pointless. I'm not trying to tell you that you don't know what you like. If you don't like pizza cooked to this level, then hey, you don't like it. Nothing wrong with that. But to call the pizzas in the photos above "burnt" is inaccurate, plain and simple. This isn't subjective. Your opinion on what you like is. (But you should join me sometime and try Delan
  8. Wow, tons of places I haven't tried yet! Thanks for the recs, guys. Keep 'em coming!
  9. I understand your frustration with Delancey's reservation policy, and in fact is I find it annoying, too. Problem is, this policy is pretty standard at most of the country's great pizzerias. Look at Apizza Scholls in Portland, or Pizzeria Bianco in Phoenix, or Motorino in New York. Basically the same policy across the board. It sucks, but for whatever reason, it's become the norm. I'm with you, though: let me make reservations for smaller groups! If you have to take my credit card number down and charge me if I don't show up, that's a price I'm willing to pay. Thanks for the tip on Veraci;
  10. Emphasis added. I'm sorry but this makes no sense at all. Ever heard of BBQ? Those pies are definitely over cooked. A charred pizza crust and carbonized meat are two entirely different beasts, and comparing the two is pointless. I'm not trying to tell you that you don't know what you like. If you don't like pizza cooked to this level, then hey, you don't like it. Nothing wrong with that. But to call the pizzas in the photos above "burnt" is inaccurate, plain and simple. This isn't subjective. Your opinion on what you like is. (But you should join me sometime and try Delan
  11. I think Tutta Bella is OK and Via Trib is pretty good. Neither are likely to make you forget what you ate in Naples. IMO, the best Neapolitan style pizza in town is being made at Filiberto's in Burien, but they don't have the Verace Pizza Napoletana cert, so nobody pays attention. I think the VPN certification has gotten slightly out of hand. I've eaten good very VPN pizzas (Tutta Bella and Via Tribunali, for example), but the best Neapolitan-style pies I've eaten came from places that didn't have the certification. By tweaking the rules slightly (or just not caring about obtaining th
  12. @prasantrin: Trust me, it's not too charred. It's just right (but the low light does make it look a little darker than it actually is). You need that level of char to get the smokiness of the wood imbued into the flavor of the crust. I've seen those pics from Di Fara you're talking about, and yes, those definitely soared past charred and went straight to burnt.
  13. Calling out to Seattle pizza fanatics: where do you get your favorite pizza in Seattle? Travel & Leisure Magazine recently released a joke of a list placing Seattle well below such cities as Anchorage, Alaska; Portland, Maine; and San Juan, Puerto Rico (!!!) on their Best Cities for Pizza list. So show some hometown pride and let me know about your favorite Seattle pizzas. My favorite's from Delancey. Where's yours?
  14. Since I find the lack of enthusiasm for Delancey on this forum rather disturbing, I thought I'd post pics of some of the pizzas I've had there. Hopefully these convince those on the fence to get their asses to Delancey post haste. Know right now that while I haven't eaten at EVERY pizzeria in Seattle, I have tried a number of them, and none have come close to the quality of pies at Delancey. But as I said, I still have plenty of pizzas to try. I'm going to start a separate thread asking where you get your favorite pizza. Travel & Leisure Magazine recently r
  15. Yeah, I was living in Portland for the last few years, but I have family in Bellevue, hence my multiple trips to LCdP. I moved to Seattle a couple months ago and I've been eating out as much as possible. I agree, I have lots of other pizza places to try, as well as Mexican places and, well, all cuisines, really! I've been to La Carte de Oaxaca in Ballard and remember enjoying my meal. Haven't been to El Quetzal or El Mestizo, so those are going on the list. Anyway, I don't want to get too off-topic here. A mod should probably merge these subposts to a "Mexican Food in Seattle" thread.
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