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Not that it'll be that hard. Jumbo Slice-bashing aside, former Top Chef contestant Spike Mendelsohn is planning to branch out from his signature Good Stuff Eatery's burgers into another facet of the upscale fast food trend: pizza. He's been eating his way through New York's pizza in order to "research" the new establishment, which will open in the next three to four months, according to a journal he kept last week for New York Magazine.
And not to be outdone by D.C.'s other resident Top Chef, Carla Hall, who may be looking for new digs in Columbia Heights, Spike also recently shot the first two episodes of a new web series for the Food Network. The show, called, "Kelsey and Spike Cook,", pits bad boy Mendelsohn against the sugary sweet Kelsey Nixon from the network's The Next Food Network Star. We hope Spike's pizza is better than the two chefs' dialogue...
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Pretty much the only thing that this guy will learn from eating NY pizza is that it sucks. The only good 'New York Pizza' comes from the European restaurant chain of the same name. Strangely, the pizza that the chain serves is far better than anything I've found in NYC.
If you want real pizza, go to Italy, or at least Chicago fer chrissakes. I'll take a regular-crust pie from Giordanos over anything from NYC any day.
Yo you want the real deal on Pizza? you gots to go to Sweden. In Sweden they put tuna, salmon, shrimp, any and all kinds of seafood on their pizza. Can your vaunted Chicago deep dish do that? Bring in Chicago!!
SnyckorByxen!!!
I don't really care for the Chicago stuffed pizza, personally. I prefer the regular crust.
Or really, any pizza baked cooked on a stone hearth in a wood-fired oven is OK by me. Vapiano actually makes a decent pie.
Or maybe another rule of thumb would be, if they don't serve a Pizza Margherita, then it's not a 'real' pizza place.
Chicago pizza? NY pizza? Ugh. If you want real pizza, you have to go to Japan, where you can get it with cherry shrimp, squid, dried benito, octopus, cabbage, yakisoba and okonomiyaki sauce.
Mmmm.... what about Vace in Cleveland Park? yummm.
Last time I ate at Good Stuff I had some sort of comatose reaction to the mushroom burger.(What kind of mushrooms are they using there?) It was really weird. I can't imagine what Spike is going to spike (ha!) the pizza with.
I went this weekend and was completely disapointed in the size of my burger. I went with one other person and the total $30. We bought two burgers, one fry, and two milkshakes - My burgers were the size of a kids meal. I will never eat at Good Stuff ever again. I can get a better burger at Ruby Tuesdays.
Shaw is under-served in the pizza department, so my fingers crossed that Spike considers Shaw for his new place. In particular:
There's an old carryout at 9th and O that'd make for an awesome pizza place with outdoor seating.
There's also a convention center retail space at 9th and N that would make for a neat pizza place with outdoor seating.
Hey Spike! You ain't got nothing on my DEEP'S Deep Dish Dumpster Pizza. So fresh.....you can still smell the dumpster. I use only the freshest dumpster ingredients.
100's of toppings. My pizza is so good...you'll voluntarily pump your own stomach just to have more.
Crazy toppings. Natural toppings. Organic toppings. Mystery flavors. So come on down... behind the dumpsters of Columbia Road and savor the flavor. It's like a tetanus
shot full of joy. Deep's Deep Dish Dumpster Pizza.
Capital Spice wrote about Spike's pizza place this morning. The place he talked about buying is Zack's Taverna, next door to Good Stuff Eatery.
Looks like whatever kind of pizza he's bringing, it will be to Capitol Hill.
buying out zack's? that would be a very serious bummer.
i know zack's doesn't have great food (far from it, actually), but many hill folk might remember the old zack's, where the 18th amendment bar now is. man, that was an awesome, rockin locals' bar. and while it's true that zack's new bar digs on the tavern's second floor is no replacement, it's still a great neighborhood bar where you can down a cheap beer, play some pool and not have to push through crowds of legislative assistants to take a piss.
whereas good stuff is just a shitty, overpriced, celebrity-driven fad.
The best pizza is in Norway, hands down. Especially in the small towns. Ummmmm. Just posting this makes me want to go out and get a fresh pie with whale meat, seal meat, and horse meat toppings!
Jumbo Slice Gives You the Runs for Your Money
Sorry Island, but what they serve in Chicago ain't pizza.
Whatever they do serve sucks rubber donkey lungs. It's basically fat served on a lump of uncooked dough to people with no taste buds. Years ago Maggie's and Armand's used to serve this "Chicagp-style" poison but thankfully they've both faded into relative anonymity. Armand's tasted like someone put Ragu and Cheez Whiz on a Krispy Kreme donut and stuffed it in a microwave.
Upscale Pizza - greaaat. Just what we need - a $99 "pizza" made in an arugula-fired oven with tomatillios, rare caviar and kopi luak coffee beans.
HEY! I've got an idea...wait for it....upscale cupcakes on a pizza! I can hear the twitterblogging, man-children of DC cumming in their pants....
The essence of good pizza lies in its simplicity. A decent THIN crust, sauce (optional) and mozzarella is all that's needed. Any more than two toppings and even the best crust gets lost in a soggy mess.
The only real pizza I've found in this area is either Vace or Mamma Lucia's. Amy's sucks ass.
Like I said, I don't care for the Chicago stuffed-style pizza myself. But they have excellent 'regular' pizza in Chicago as well. It is thicker than the pizza you get in NYC, and has a crispy crust rather than a soggy one.
In order to stay true to Napolitano style pizza, it should have a thin, crispy crust. Ideally it will be baked for around 8 minutes in a very hot, wood-fired, brick or stone oven. I really think that the oven is the key to good pizza.
I had a pizza proscutio (sic) at Vapiano (on 19th or 18th St. NW - I forget) and it was very good. Basically the same as you would find in Florence or Rome (never been to Naples, myself).
oops - Chicago.
It wont be as good as the Pizza Hut in Olongapo Phillipines where the crust tasted like day old bread, the sause was ketchup and the cheese Cheeze Whiz.