Thursday, September 24, 2009
American Pizza has a lot to learn. For all of its strengths, it's still a cocky, messy, "gluteny", overstuffed, wreck. And I'll let you in on a little secret, it's days are numbered. Informed restaurant owners are finally starting to catch on to the fact that European style Pizza, most notably Neapolitan, is what the majority of us want. With the health and fitness craze still going strong and the Atkins diet continuing to be modified and adapted by people all over America, it's getting harder and harder to justify eating a Pizza that has more than two days worth of calories and more fat forming, sleep inducing Gluten than just about any other food item.
No, the tide is turning and we're now seeing gorgeous, European style, Thin-Crust Pizza taking over and kicking the crap out of the conventional thick crust, calorie laden American Pizza. Even the bountiful Chicago Style, Deep Dish Pizzas, are taking a hit as more and more European style Pizza joints are opening up in the Windy City. I will be in Chicago on Saturday and I plan to go to one of these newly established Pizza joints that are attracting so much attention. In a city whose Pizza roots are heavily planted in the Deep Dish soil, this changing of the guard should be an interesting battle to watch. It may not happen, but I think it might. As American's develop their taste buds a bit more and refine their sense of what is and isn't good, I think the winner will undoubtedly be Neapolitan, or some other form of European, Thin Crust Pizza.
Anyway, that is Chicago. I haven't eaten there for a while and that is for another blog next week, or possibly the following week. For now, let me tell you of a place a little closer to home. My home anyway. It's called Posto. And as the tag under their name implies, they make "Thin Crust Pizza." And they make it really, really well. Located on 18th and 2nd Ave. in NYC, Posto has been around since 2004 and they have proven ultra thin crust Pizza is now the "in thing." When I say thin crust, I'm talking seriously thin. Credit card thin. But, that doesn't mean that the toppings fall off onto your lap while you're trying to eat a slice. Somehow they manage to stay on... most of the time. I ordered the Formaggio Bianco with Fresh Ricotta, Fresh Mozzarella, Spinach and Fresh Basil. It was ready in about 15 minutes and before I knew it, I was folding a slice into a nicely formed "Double-Decker, Pizza Sandwich."
All the ingredients in Posto's Pizzas are as fresh as can be and they really shine in the final product. The Mozzarella is especially fresh, with none of that gluey crap you get at the big Pizza chains. The Basil tasted like it was grown on the roof top garden of someone who lives on the Upper East Side, very fresh. And the Ricotta was rich, creamy and delicious. When I finished I didn't feel bloated and full, like I do when I eat badly made Pizza from most downtown Pizza Joints. No, I felt like I had just eaten something really special. A Pizza that should be the new norm in this country. And probably will.
My professional photography website: Taylor Young Photography