First, check out my Ride & Review HERE:
This spot is pretty good. I might go back for the fried chicken bites and perhaps to try the burger, which looked good when it came out to another person’s table.
BETTY
193 Henry St.
New York, NY 10002
Tag Archives: bagel
Via Della Pace
UPDATE: This place is now CLOSED
Food promo titans Eaters Drinkers and The Creative Shake put together a great pizza tasting event at Via Della Pace Pizza, a cozy East Village joint that slings some really creative and unique pizza pies. I’m generally a traditionalist when it comes to pizza, but I was sold on these puppies.
Giovanni Bartocci and Marco Ventura co-own both Via Della Pace (another nearby restaurant) and Via Della Pace Pizza (this place).
With the support of his family in Italy, Giovanni Nasti, the pizza chef at VDP Pizza, has employed creative ways to get color into the dough without using a single drop of food coloring. Essentially, he has invented colored pizza dough! As such, the thrust of this event was to showcase VDP Pizza’s multi-colored dough pies, of which we tried four (black, red, green and yellow).
For black he uses squid ink. For red: beets and red wine. For green, it’s spinach. And for yellow, the key is saffron. Pretty smart, and completely natural.
Each colored dough has it’s own set of toppings. As you can see in the pic above, the toppings and dough components compliment and highlight one another to make for great pops of flavor.
The yellow saffron dough is topped with pomegranate seeds, guacamole and asparagus. The cheese is mozzarella. Very pretty!
The green spinach dough is topped with mozzarella, tomato sauce and basil. Super simple and traditional, but for the green dough. Absolutely wonderful.
My two favorites (couldn’t choose a winner) were red and black. The red beets/wine pie is topped with gorgonzola, mozzarella, sausage, polenta and shaved black truffles. This baby was super earthy and savory. Definitely my kind of pie.
The black squid ink pie is topped with red cabbage, smoked salmon, poppy seeds, sour cream, chives, mozzarella and tomato sauce. It may sound odd, but I assure you it works in every way. The day of the event was apparently both National Pizza Day AND National Bagel & Lox Day. As such, this was a perfect mash-up of epic Jewtalian proportions. I thoroughly enjoyed this, and I highly recommend that my readers give it a try. It’s so unique and tasty!
The good people at VDP also put out some non-colored dough pies from their pizza menu. The first was the Vespasiano, which is topped with fior di latte, burrata, mixed vegetables and olives.
The second was similar to their Augusto pie: prosciutto, olives, arugula, mozzarella and shaved parmigiano. Absolutely delicious. A perfect balance of savory-sweet and salty.
This third one came out as I was about to leave for the night. It’s a shame, too, because it looks like my kind of pizza! Very traditional. Oh well. I guess that just means I will be back for more…
For dessert, which came out a few minutes before that last pizza, we had these extremely addicting “Zoccolette alla Nutella Fritte.” These are nutella-filled zeppoli-like creations: fried pizza dough with hazelnut chocolate spread inside. Pop these babies with some ice cream or gelato and prepare to grow a few belt sizes.
That about covers it. I categorize this as a type 1 pizza joint (they sell pies only – no individual slices), with a nice selection of food items aside from just the pizza. It’s a full restaurant.
VIA DELLA PACE
130 St. Marks Pl.
New York, NY 10009
Cured and Smoked Salmon
Let me take a few moments to explain why I love this shit so much: Salmon that has been fucked with in some way (whether smoked or cured) is one of the few fish items that has an almost meaty persona. When you start sucking down slices of that beautifully bright colored shit, you almost feel like you’re eating raw beef. The texture of it, the chilled temperature, the addition of some capers, onion or a little olive oil… it’s difficult not to see the similarity to something like beef carpaccio. Just imagine this picture being a red color instead of pinkish-orange:
One thing I’ve come across in my chowing of this delicious stuff is that it is called by many names. Lox, cold-smoked salmon, Gravlax, etc… and then there is almost invariably a location element, which is sometimes just a way to add descriptive and fresh sounding words to a menu item: Nova Scotia, Scottish, Wild Alaskan, etc. What does it all mean? Check out the essentials below:
Lox: In the days of old, this was strictly sourced from salmon belly only, though now other parts of the fish are used. It is either brined or salt-cured, usually for a few weeks, but it is not smoked or cooked in any way. This would be the purist’s pick.
Gravlax: This shit is the Scandinavian version of lox. Dill, peppers, sugar, juniper berries, horseradish and even liquors like brandy or aquavit are used while curing to accent the flavor. It is not smoked, and it is often pressed while it cures, to eliminate moisture.
Nova Lox: This lox is cold-smoked after brining/curing, and, as the name obviously suggests, it hails from Nova Scotia. That being said, the words “Nova Lox” are increasingly being used to specify the curing process as opposed to being a strict geographical marker. Fuck that. Words have meaning, people. Let’s not get too crazy.
Cold-Smoked Salmon: Essentially it is Nova Lox that comes from a place other than Nova Scotia. Any part of the fish can be used (not just the belly), and “cold” is somewhat of a misnomer, as the temperature is typically about 80 degrees while it is exposed to smoke
Hot-Smoked Salmon: This is essentially BBQ’d salmon. The salmon gets completely cooked through. Like poached or grilled salmon would, the meat will flake apart. It has a smoky flavor but a more firm, dry texture.
So now you’re armed with the lingo, and you’re no longer a Nova Lox Novice: You’re a cold-smoked pro, and you know what to expect from your salmon. Which do you prefer?
What do I like? Pretty much all of it except for hot-smoked. I generally don’t like my salmon to be cooked, unless it’s on crispy skin. My ideal preparation would have all the spices and flavors from the Scandanavian Gravlax preparation, but it would also be cold-smoked to add a little more manliness. Fuck yeah… and with some capers, red onions and a little bit of olive oil or truffle oil on top…
Black Seed Bagels
I don’t understand the infatuation with Black Seed Bagels. They’re small, incredibly overpriced, and taste no better than any other good bagel shop in Manhattan. This satellite location at Hudson Eats was understaffed. It took way too long for my bagel to come out, because there was only one person making orders (and there were only two people ahead of me on line when I walked up).
Complaints aside, I did like my bagel. I ordered an everything bagel toasted with cream cheese, salmon, tomato, red onion and capers. The bagel wasn’t very toasted and came to me kind of cold. Not the worst sin (I like my salmon and cream cheese to be cold), but a toasty bagel would have been titties.
BLACK SEED BAGELS
Brookfield Place
200 Vesey St.
New York, NY 10080