The other day, I was in the mood for pizza so I decided to visit my friends at Ah’Pizz, a Neapolitan style pizzeria, in Montclair, NJ. Ah’Pizz is VPN (Vera Pizza Napoletana) certified, which means they are striving to make authentic pizza the way it’s made back in Napoli. The centerpiece at Ah’Pizz is their Stefano Ferrara, wood-fired oven (they use no gas) that cooks a pizza in about 90 seconds time.
Monday night, my wife and I headed into NYC for a late dinner. Since opening this past Friday (March 11), I was eager to try Angelo Sosa’s new restaurant Social Eatz (232 East 53rd Street in NYC). If you’re a “TOP CHEF” fan, you’ll remember Angelo from “TOP CHEF D.C.” and “TOP CHEF ALL-STARS” . When we arrived at the restaurant, it was packed. We waited a few minutes for a table to be ready. The restaurant’s interior is extremely modern. They have a bar, but are currently waiting on the liquor license. I would consider the seating semi-communal.
Last week after long last, I visited D. Coluccio & Sons on 60th Street in Brooklyn, New York. Coluccio’s is a third generation Italian importer, distributor & supermarket. I’ve always heard great things about Coluccio’s but never made the trek out to Brooklyn from New Jersey. To be honest, in my 28 years I’ve only been to Brooklyn a handful of times.
I was in a slider (mini-hamburger) kind of mood last weekend. My wife just wanted a plain slider with griddled onions, but me I wanted to elevate the slider to a higher gastronomic level. Being it was Sunday, I was in the mood for Italian, but didn’t want to spend the whole afternoon making sauce. So what I did was make my sliders Italian style. My inspiration for these sliders was Insalata Caprese, which is a salad of fresh mozzarella, ripe tomatoes, basil, sea salt, pepper and extra virgin olive oil. I put a twist on these ingredients and used them as topping for the sliders.