Tag Archives: cheese pizza

Taster's in Snowmass

Snowmass Pizza: Taster’s

Back in June, Mark and I spent a relaxing week hiking, swimming, reading and eating in Snowmass, Aspen and Denver, Colorado. We were lucky enough to stay at The Timbers Club in Snowmass – a gorgeous property right on the side of the mountain with a friendly and accommodating staff, comfy big beds, our own grill, afternoon cookies and multiple hot tubs to choose from.

One night for dinner, we popped across the street to a tiny strip mall with an excellent gourmet grocery store and a pizza place called Taster’s. (There’s one in Aspen too I think.)

We got a carry-out cheese pizza and ate it on the couch in front of a roaring fire and a flat screen TV.

Taster's cheese pizza
Taster’s cheese pizza

We had heard mixed reviews from people who had eaten there before, and I think it lends itself to be that kind of pizza place.

Overall, it’s kind of what you would expect from a ski-town pizza place. It was warm and doughy and filling, with a good flavor and a lot of cheese. It wasn’t gourmet pizza by any stretch, and it wasn’t really even New York thin crust. It was kind of like a puffy bread with sauce and cheese and grease and spices. Quite comforting.

Would be good on a snowy afternoon when you don’t have to wear a bathing suit afterwards.

pizza The Timbers
Taster’s in Snowmass
Turnstyle The Pizza cheese pizza

NYC Pizza Review: Turnstyle

Recently, a new underground shopping mall and food court has opened in the Columbus Circle subway stop. It’s brightly lit, well decorated and has some excellent options for coffee and dining, including Starbucks, FIKA, Dylan’s Candy Bar, Doughnuttery, Pressed Juicery, Casa Toscana and many more.

There are cute handmade jewelry stands down the center aisle, and all manner of shops from a wine store to a shop that has a mishmash of random novelty gifts and home goods (like a giant gummy bear piggy bank).

Inevitably there is a pizza place down there. And it is just called: Turnstyle The Pizza, as in, there is only one pizza place down here, and this is it.

So of course we were going to get pizza from there. It was only a matter of time being that it’s literally on our commute home from work.

One night, Mark stopped and picked up a large cheese pizza for dinner.

Looking good so far in its extra large New York pizza way:

Turnstyle The Pizza cheese pizza
Turnstyle The Pizza cheese pizza

But then I went to pick up a slice:

cheese pizza from Turnstyle The Pizza
bye bye cheese

Ehhhhhh I can maybe even forgive a cheese slide, but I was overall disheartened at the way the cheese was kind of lumpy and crumbly and the sauce was particularly sweet and oversauced and the crust was particularly dry.

I mean, I ate it, duh. And maybe if you were really craving pizza, grabbing a slice down in the subway makes sense. But generally we can do better. That Italian Casa Toscana looks interesting to me, and they have gelato, so that might be the next place to try down in Turnstyle.

Has anyone else tried any of the other food down there?

Killer Bee pizza from B Side

NYC Pizza Review: B Side

I pass by B Side in Hell’s Kitchen at least once a week on my way to yoga. I knew it was a pizza place but the name didn’t inspire anything in me, so it wasn’t truly on my radar until a friend’s Italian boyfriend said it was one of his favorite pizza places in the neighborhood. Well now…

B Side is owned by a Hell’s Kitchen restaurant group that includes Vynl (the name B Side making more sense, as it is tucked around the corner from Vynl which is on 9th Ave and serves comfort food), El Centro (Mexican), Hell’s Kitchen (modern Mexican) and B Squared (another outpost of B Side farther down 9th Ave).

Mark and I went for dinner one evening and sat at the bar. I love the neighborhood feel of this place. It’s tiny, with mostly high top tables and a wrap around bar that provides a lot of seating. The front garage windows were thrown open this evening, and there is more bar seating along with window ledge. The decor is sleek wood with bright modern light fixtures shaped like star bursts along the wall.

We split the Marge (traditional cheese pizza) and the Killer Bee with sopressata, honey and chili oil.

Killer Bee pizza from B Side
Killer Bee pizza

Both pizzas were great! Chewy bubbly crust and not too soggy in the middle like some Neapolitan pizzas can be (I know, I know, they’re supposed to be like that).

I think my preference was for the Marge, just because the Killer Bee had a lot going on with it, and I didn’t love the sweet honey on this one as much as on other honey pizzas I’ve tried.

Also, the wine list is short and to the point, but includes some solid glasses. I had a light dry rose that was perfect for the early spring evening and the fresh hot pizza.

And they do carry-out. All wins!

matzah pizza!

Hannah’s Passover Staple: Matzah Pizza!

Even though this week is Passover and so bread and leavened products are off the menu, doesn’t mean that I have to miss my weekly pizza fix! The solution is easy: matzah pizza!

And, as you might expect, this is a super duper easy recipe for a delicious pizza treat.

Step 1: Choose your matzah. I would suggest whole wheat or regular as egg matzah can sometimes be sweet or slightly soft.

Step 2: Place your matzah on a sheet of tinfoil.

Step 3: Choose your pizza sauce, which can be either canned pizza sauce or jarred pasta sauce. Or even better, make your own homemade sauce by mixing canned crushed tomatoes with a smidge of olive oil and whatever herbs you like (oregano and garlic for instance) and then throwing all that in the blender. For tonight’s dinner, I used straight roasted crushed tomatoes from the can.

Step 4: Don’t use too much sauce! A light spread is all that is needed, otherwise the matzah will get soggy and break. On the other hand, make sure all the matzah holes are covered with at least a little sauce (otherwise the cheese will melt through the holes and stick to the tin foil which becomes a total mess).

matzah with sauce
matzah with sauce

Step 5: Sprinkle the sauce with toppings – whether that be garlic, oregano and crushed red pepper only, or also chopped mushrooms, other veggies or pepperoni.

Step 6: Cover the top of the matzah pizzas with shredded mozzarella. Again, don’t use too much because it will weigh down and break the matzah.

Step 7: Bake at 350 for 10-15 minutes until cheese is melted to your preferred doneness.

Step 8: Throw on some more crushed red pepper for extra spice and eat up!!!

matzah pizza!
matzah pizza!

Anyone have any other non-traditional Passover food traditions?

Bella Vita cheese pizza

NYC Pizza Review: Bella Vita

In my ongoing quest to try all the pizzas, we ordered delivery from Bella Vita Pizzeria on 58th Street last week. It was recommended to me by my Aunt Laurie, who had tasted it at a recent party. It is what one might consider traditionally classic New York pizza.

And it didn’t disappoint!

We ordered a standard large cheese pizza as that really is the best way to compare apples to apples across all the pizza places.

NYC-style thin crust cheese pizza
NYC-style thin crust cheese pizza

When it came, the light color on the cheese and crust had me worried that perhaps it was slightly undercooked. But indeed it was not.

It definitely hit the spot in terms of what I look for in that comforting thin crust za of growing up: HUGE slices (I still ate 4 – oops), chewy crust that is easily foldable (and doesn’t crack per my dad’s instruction), lots of cheese and sauce, and pre-spiced with oregano – although that doesn’t preclude adding my own “toppings” of oregano, garlic and crushed red pepper.

Bella Vita cheese pizza
Bella Vita cheese pizza

Thanks for the rec A.L., and look forward to ordering from here again 🙂