Of course, we’re talking about pizza pie here, which is making a comeback since Wolfgang Puck ripped it away from Napoli and put some salmon and cream cheese on it, then added just about anything else you can think of. The results then were, well, interesting for a while, but now serious pie is back. We tried it last night in Seattle at Tom Douglas’ latest eatery – Serious Pie. If you’re within three miles or so of the place, don’t miss it. I don’t know what it is with this Douglas guy but he seems to do almost everything well … even Greek food. The pizzas at Serious Pie were some of the best I’ve eaten.
Next stop: Mozza in LA. This is the new Nancy Silverton-Mario Batali upscale pizza joint, which is currently the hottest seat in my home town. I have tried to get in several times at weird hours, but so far no luck. I take this to be good news for my waistline, since sooner or later the traffic will lighten up and I will find myself in front of one (or six) of their pies.
OOPS: Typo in the above. I meant three hundred, not three, miles from the restaurant. I wrote that in a hurry before catching a plane back to LA. Note to promoguy: I like Patsy D’Amores too. THere’s a branch in the Farmers Market, as you probably know.
Only a Hollywood type would try to get into a Hollywood pizza place several times.
Try d’amores, sherman oaks. Great pizza and you don’t have to go back several times to “try” to get in.
You are sooooooooooooooo Hollywood, LOL
Roger.
Any thoughts on the late president?
I take this to be good news for my waste line…
Hey man, waste not, want not.
*snort*
That’s not real pizza. Real pizza can only be acquired in Chicago. The pinnacle would be a Bacino’s stuffed spinach and mushroom, although Edwardo’s and Giordano’s are right behind with their versions of spinach and mushroom…
(Just gorged myself at Bacino’s this afternoon, in fact!)
Roger,
Mario Batali is one of my heroes. These cold and dark winter mornings, when conditions outside discourage my daily three-mile hike, I turn on Batali and watch him while I hit the treadmill.
My mother was a gourmet chef (trained at the California Culinary Institute), and Mario’s style very neatly fits the kind of cooking I was brought up with, and have become fairly good at — for an amateur — myself.
Of course it helps to live within shouting distance of some of the best restaurants in the world!
Jamie Irons
“waste-line” LOL–
How ’bout “Want-not, Waist-not” ?
Farm boy home from college.
Pa: What did you learn in college son?
Son: Well, pa – look at the stock pond there – the area of that pond is pi r squared.
Pa: That’s crazy son. Pie are round. Cornbread are square.