NE/Greek pizza in NYC?
December 26, 2007 10:54 AM Subscribe
New England/greek style pizza in NYC?
I grew up in New Hampshire and now live in New York City. Is there any place that serves the New England/Greek pizza style (wikipedia explanation here.) I live in Manhattan, so that's easiest, but obviously for something obscure like this I'd be willing to travel to other boroughs.
I grew up in New Hampshire and now live in New York City. Is there any place that serves the New England/Greek pizza style (wikipedia explanation here.) I live in Manhattan, so that's easiest, but obviously for something obscure like this I'd be willing to travel to other boroughs.
not sure if it's the same, but a lot of pizzerias will serve something called either "sicilian" or "grandma"-style pizza, which is deep-dish with a thick crust.
posted by thinkingwoman at 11:18 AM on December 26, 2007
posted by thinkingwoman at 11:18 AM on December 26, 2007
What about Queens-based chain Singas Pizza?
Their one Manhattan location is in the East Village, 2nd Avenue, between 10th and 11th. They have a "Greek" pizza on the menu, with Calamata olives, fresh spinach, feta cheese, tomatoes, fresh chopped garlic.
posted by kathryn at 11:21 AM on December 26, 2007
Their one Manhattan location is in the East Village, 2nd Avenue, between 10th and 11th. They have a "Greek" pizza on the menu, with Calamata olives, fresh spinach, feta cheese, tomatoes, fresh chopped garlic.
posted by kathryn at 11:21 AM on December 26, 2007
Best answer: Singas is a has Greek origins in Elmhurst, Queens and makes pizzas that are cooked in shallow cast-iron pans. They tend to have a thicker crust than NYC folks are accustomed to, and are only sold in individual pie portions. I can attest that the jalapeno ones are might tasty.
posted by kathryn at 11:25 AM on December 26, 2007
posted by kathryn at 11:25 AM on December 26, 2007
Response by poster: The sicilian style pizza I see is to risen (and the cheese and sauce on NE style pizza tends to be different too).
And while I love feta et al. on my pizza it's not just a question of greek toppings, but of the pan-cooked, crispier, greasier crust, etc.
posted by Jahaza at 11:35 AM on December 26, 2007
And while I love feta et al. on my pizza it's not just a question of greek toppings, but of the pan-cooked, crispier, greasier crust, etc.
posted by Jahaza at 11:35 AM on December 26, 2007
Best answer: Although, I now see that the link from Singas' web site doesn't do it correctly.
Here.
posted by ursus_comiter at 11:44 AM on December 26, 2007
Here.
posted by ursus_comiter at 11:44 AM on December 26, 2007
Response by poster: On not previewing, it looks like Kathryn nailed it afterall!
posted by Jahaza at 12:02 PM on December 26, 2007
posted by Jahaza at 12:02 PM on December 26, 2007
Best answer: Let me assure you that Sicilian style and Greek are not the same. It would be like saying A Gyro and a Donair are the same...
posted by Gungho at 1:27 PM on December 26, 2007
posted by Gungho at 1:27 PM on December 26, 2007
This thread is closed to new comments.
posted by jclovebrew at 11:17 AM on December 26, 2007