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  • I lived in New York for years and it has some of the best food in the world.

  • I invited my man Harry Kirsch over from the UK to show him how we do things in NYC.

  • We're visiting five of the best pizza places in the city all in one day to see if we can find New York's best pizza.

  • This is Food Tours.

  • First stop of the day, Bleecker Street Pizza.

  • So we're at Bleecker Street Pizza.

  • Yes.

  • Why are we here?

  • Okay, so TripAdvisor said this is one of the best slices of pizza in New York City.

  • Food Network said this is the best slice for the past three years.

  • I mean, come on.

  • The place is normally just packed.

  • We're here early.

  • Thank God to get our slice of pizza.

  • So I thought I had to take you here.

  • I'm liking Bleecker Street so far.

  • It's a friendly vibe in here.

  • Very cold.

  • I can see.

  • You need to get this on camera.

  • Can you see my breath?

  • It's freezing in here.

  • So how are we categorizing the pizza places that we're hitting today?

  • Glad you asked.

  • Now obviously there's a bunch of different variations of what New Yorkers would consider pizza.

  • All fantastic.

  • For this, I want to make sure we're getting the authentic New York cheese thin slice, right?

  • Not doing the square cut, not doing the grandma cut or whatever it's called, the Sicilian grandma cut or whatever that it is.

  • We're not going to Domino's.

  • We might do some variations depending where we go.

  • Yay.

  • Thank you.

  • There we go.

  • New York slice.

  • Talk me through some like key components, key elements here that I should be looking out for and judging.

  • All right.

  • So first of all, the crust, it's going to have this thin yet crackery, but not too brittle texture to it.

  • Now the mozzarella they use here in New York, like this low moisture cheese, the way they do that is even though it has like a greasy top on it, it kind of makes it so it melts a lot more evenly and doesn't burn as quick.

  • Because it's like good cheese coverage.

  • It's like full, full coverage when it comes to the cheese.

  • You know, okay, so it's floppy, but it's not breaking.

  • It's not like, it's not white.

  • Yeah.

  • It's still like crispy on the bottom.

  • Yeah.

  • But I mean, the thing that makes it great is its taste.

  • So you want to take a bite?

  • Yeah, I really, really do.

  • Can we?

  • Give it a try.

  • All right, get in there.

  • It alludes to the rest of the world of how to make pizza that's good.

  • It really does, right?

  • It's distinct.

  • This is like, unlike most of the pizzas that I've had in London, there isn't really anywhere doing pizza like this in London.

  • I really like the crispy crust.

  • Again, like not something you find in the UK a lot.

  • And the texture contrast you get with that is lovely.

  • It's not very greasy.

  • Like if you make a pizza at home and you go to some places that aren't so great, it's just grease.

  • There's nothing wrong with a little bit of grease.

  • It's fat, it's flavor.

  • I'm liking it.

  • And also, as you notice, it's also like portable, right?

  • You just like take this on the train, take this down the street, take this to work.

  • Which again, in the UK, not something we do.

  • I don't know if you can catch that, but Dax Shepard said this was the greatest slice of pizza he's ever had.

  • It's a weird way he said it.

  • That was the greatest slice of pizza I've ever put in my mouth.

  • What's he done with the other good slices of pizza?

  • I just recently found out you eat pizza with your mouth.

  • Really, Dax.

  • Game changer.

  • Thanks for saying goodbye.

  • Real game changer.

  • Yeah, yeah, yeah, yeah, yeah.

  • Look at the steam coming off of this.

  • Okay, that's steamy.

  • Yeah, I don't know if the pizza is exceptionally hot or if it's just extra cold in here.

  • Both.

  • Maybe.

  • Let's go.

  • Can I bite?

  • Your cake's stuck.

  • You got the shots, guys.

  • Patience, Joe.

  • Patience.

  • No.

  • It's New York, damn it.

  • I don't got time.

  • This thing looks like scaldingly hot.

  • I'm going to wait for you to bite and see if you scald your mouth or not.

  • Okay, got the thumbs up.

  • Right?

  • I'm going to tell you.

  • I'm going to tell you.

  • The first casualty.

  • This is delicious.

  • I'm going to say something that sounds kind of weird, but the sauce on this is the star of the show.

  • Yeah.

  • It is so flavorful.

  • You can see they've even got the tomatoes in there.

  • Because it isn't a, the distribution is a bit differently, like they put the cheese in the first and then ladle the sauce on there.

  • Yeah.

  • Oh, it's so good, though.

  • I want the sauce to almost be the star of the show.

  • I think, obviously, in the ideal world, everything is good, everything works together, but a really flavorful sauce where you actually taste the tomato is, yeah, crucial.

  • I love the basil in here as well, but yeah, this is a really good slice, Dan.

  • Is this the same cheese?

  • Because this feels, like, way stringier.

  • We're getting, like, cheese pulls here.

  • So they're doing two different types of cheese.

  • The sauce is different, but they use the regular cheese and then a second cheese.

  • You can kind of see, because it's, like, bubbled up a lot more, you get those, like, caramelized bits.

  • They really cheesed it up on this one.

  • That's the...

  • Not as easy to eat on the go, this slice, is it?

  • No.

  • That's the best.

  • Yeah, this one you've got to take a seat for.

  • Yeah.

  • This one you take the deck, shepherd booth.

  • Just Dax's usual spot, please.

  • Yeah, Dax, which is just this one, the chair facing the wall.

  • All right.

  • Hey, hey, hey, hey, hey, we're going to, like, seven other places.

  • Calm your ass down.

  • True, but also I'm really hungry.

  • All right.

  • We'll still be hungry at the next place.

  • All right.

  • This was really good.

  • As far as starting points go, pretty, pretty excellent benchmark. Literally just across the street, our next stop, John's of Bleecker Street.

  • Now, I want to talk about something very interesting.

  • Please do.

  • Pizza ovens.

  • I love pizza ovens.

  • Let's go.

  • When pizza first started popping off in New York City, they were using, almost primarily, coal ovens.

  • Then the gas ovens got introduced sometimes, I think, in the 40s or 50s.

  • A coal oven cooks way hotter.

  • Now, this is important for pizza.

  • Pay attention now.

  • As you're aware, Italians really upped their butt about how pizza should be and, more importantly, should not be made.

  • It's all nonsense.

  • But they cook it at 850 degrees Fahrenheit, way hotter than a standard gas oven can get.

  • So imagine it like this is a New York-style slice cooked like the traditional Neapolitan Italian way.

  • So it's like the best of both pizza worlds.

  • Fusion cuisine.

  • It's like when the Cheesecake Factory has Southwest Egg Rolls.

  • This is the Southwest Egg Roll of pizza.

  • Yeah, thank you.

  • Coal-fired ovens aren't much of a thing in the UK.

  • If you're going to a pizza place, it's generally wood-fired ovens.

  • Which is weird, because you guys are the land of chimney sweeps.

  • You guys know soot real well, it seems like.

  • Tiny Tim just clearing it up for us.

  • Dick Van Dyke's going to come out here in a top hat and a face full of soot to bring to our pizza.

  • What also sets this place apart is they don't do pizza by the slice.

  • Can't get pizza by the slice here, so we're getting a full pie.

  • Nice, yeah.

  • Traditional definitely seems like the vibe of this place.

  • Sit down, these tables and chairs have been here basically since they opened as well.

  • Oh, I forgot.

  • No, this place wasn't vandalized.

  • Apparently the thing to do here is to take out a really sharp knife and carve your initials, your name, something you want to do, somewhere in the wood.

  • Recognize this right here?

  • Yeah, I think pepper flakes?

  • No.

  • Red chili pepper flakes.

  • You know the Chili Peppers, the band.

  • This is them in flake form.

  • Ah, got it.

  • I have seen it occasionally, whereas it's pretty much everywhere here.

  • So much so when you get pizza delivered, they'll have little packets of this and little packets of Parmesan as well.

  • The Red Hot Chili Peppers.

  • Yeah, they suck.

  • You just love them.

  • Really?

  • Yeah, they suck.

  • The guitar, like everyone else in the band is like legit an amazing musician and can play, and they write like these really well intricate songs.

  • And this dumbass comes in, he's like California.

  • Someone has to step in and stop this band.

  • This has to stop.

  • There we go.

  • Oh, wow.

  • That's not the way you want to put it in the bag.

  • No, I think this is good.

  • I want you to call your attention to how much harder cooked the crust is.

  • Yeah, man.

  • Old school inside the cheese pull.

  • Why don't you get your plate ready?

  • There we go.

  • All right, already just by looks, what are you thinking?

  • Not like maybe as homogenous in terms of the classic New York slices where the mozzarella and the sauce kind of blend together.

  • I like the fact that the mozzarella here as well has got like a bit of that caramelization on top.

  • It's kind of like bubbling.

  • I quite like this because generally speaking, when you get the patches, you get like a bit more flavor contrast.

  • You get like a nice sort of like crispy burn bit.

  • You're learning.

  • I'm getting that.

  • It's like this guy's hosting it.

  • The sauce isn't as flavorful as the other places, but the cheese, the gooeyness is incredible.

  • I agree.

  • The cheese like sets us apart.

  • There you go.

  • Yeah, let's spice it up, huh?

  • Hit me up.

  • Maybe not quite that many.

  • For my weak British palate.

  • A little Anthony Kiedis for you.

  • Let's go.

  • The other pepper.

  • And you know what?

  • A little salt.

  • This is why British food tastes bland to you guys because you put about 8 different seasonings on every mouthful.

  • Yeah, that's why.

  • I think it's your wimpy palate or the tea you're drinking.

  • The slices, obviously we've got a full pie, so the slices are smaller.

  • So even though we're eating a whole pie, I feel like this is equivalent of like 3 New York City slices.

  • Yeah, I'd say so.

  • Even though it's a full pizza, this is our medium.

  • Yep.

  • We go at least one bigger over here.

  • That in the UK is comfortably a large.

  • This is a big pizza.

  • I think you could happily feed two people off of this on its own.

  • Like do you notice the effect of the coal oven when you eat this?

  • Like how does this differ from what we're eating? My theory on that is this.

  • What?

  • Because it was cooked so much faster, the cheese is gooier, it hasn't mixed so much with the sauce, and I feel that the dough, and you can only see, I mean, and the crust, you can see where it's a little burnt here.

  • It's a lot crispier.

  • Right?

  • You can even see the dustiness of the coal here. Like, I mean, it's got Dick Van Dyke all over it, buddy.

  • I could break off this slice and like write on the concrete with it.

  • That's how charcoaled it is.

  • Everyone's got these annoying pizza rules that come from who cares what can and can't be on a pizza, how you're supposed to cook it, it's pizza, just eat it.

  • I don't, I can't stand like all these like BS rules.

  • You're only saying that because you're from Chicago and everyone hates Chicago style.

  • Yeah, maybe.

  • But pizza can be so many wonderful things if you just kind of ease up on the made up parameters.

  • It's funny I mention that because the next place we're going to is a very specific, outside the box, sort of slice of pizza.

  • I don't know any other place that makes it, either in New York or in the world in general, so.

  • But if I find something that's breaking all the pizza rules, baby.

  • Okay, the rule book's going out the window right now.

  • Right out the window.

  • Let's do it.

  • All right.

  • All right, all right, all right, all right, all right, all right, now I think some people watching this might give me a little bit of attitude about this, but this is a really special slice that I think that everyone who comes to New York should try.

  • Again, I'm mixing my Red Bull and my Coke, all right?

  • What is going on here?

  • Is this an American thing?

  • No, this is, this is me.

  • New York place, Artichoke Pizza, started here, almost all of it is right here.

  • This slice deviates a little bit from what we said before about trying the classic cheese tomato sauce, but I have to take you here because this slice is so ridiculous and so delicious.

  • I think it is important for anyone who visits New York to try this slice.

  • As you can see, not tomato sauce, it's a white sauce, cheese, and of course, artichoke.

  • Yeah, I mean, this doesn't look like anything that we tried today.

  • This is way thicker.

  • It feels like it's got like depth to it as well.

  • Yeah, yeah, yeah.

  • This is a little less thicker.

  • This is a thick slice.

  • Maybe the biggest slice we've had today.

  • This thing is ridiculous.

  • Cheers, buddy.

  • Oh my God.

  • Creamy, right?

  • It's got a really savory flavor, the artichoke.

  • Have you ever tasted anything like this?

  • Right?

  • That's crazy.

  • Isn't it crazy how good this is?

  • Man, that is so like buttery.

  • Yeah, buttery.

  • Decadent, like rich.

  • Yeah.

  • I'm already kind of full.

  • Yeah, man.

  • One slice of prosciutto.

  • Man, that is, that's wild.

  • I don't know what I was expecting, but that's like fantastic.

  • That's really great, right?

  • Yeah.

  • Definitely a must make them in New York.

  • Yeah.

  • It's weird because, you know, Biola counts of the pizza purists, so I'm just projecting all this negative attention towards, I don't know who I'm talking about specifically.

  • I mean, yeah.

  • No tomato sauce.

  • Artichoke is obviously not a common topping.

  • It's a lot bigger than your New York City slice, so I can see a lot of people being like, oh, it doesn't count.

  • But then they taste it.

  • It's like, yeah, but it's... As far as taste goes, absolutely fantastic.

  • Some people seem to just innovate for the sake of it, whereas this, I think, there's a purpose to it.

  • I think, yeah, like buttery is my adjective.

  • Genuinely, just like so velvety and rich.

  • That's kind of wild.

  • This is a slice that, if you love it, nothing else, I can't think of anything else you can get, any other pizza.

  • I don't know any other place doing pizza like this.

  • Was that like a share?

  • In the corniest song possible.

  • You have those moods where you're craving like a specific food.

  • Yeah.

  • If you're craving like a slice of cheese pizza.

  • Yeah.

  • A lot of places that you can get it from, whereas I guess, yeah, if you're craving an artichoke pizza.

  • Yeah.

  • They've got you cornered.

  • I used to live by the one in Bushwick and it was, it was a problem.

  • That's dangerous.

  • Yeah.

  • So, I mean, like, obviously it's a slice of pizza.

  • Yes.

  • And we're in New York.

  • We're in New York.

  • Some people might say this isn't a New York slice.

  • Would you say this is a New York slice?

  • Yes, I would, Harry.

  • But, you know, I'm not really into like following a specific set of rules just for the sake of rules. That seems to be your vibe.

  • You're the bad boy.

  • Don't play by the rules.

  • That's right.

  • This jacket and a collar.

  • Straight up.

  • All right.

  • Enough of this.

  • We got more pizza to eat.

  • I got more Red Bull and Cokes to make.

  • I hate that so much.

  • Ready to go?

  • Come on, let's go.

  • The Red Bull's kicking in, baby.

  • All right.

  • Our next stop might be the favorite for the tourists.

  • It's Joe's.

  • All right, buddy.

  • So, I got, of course, a slice of the classic cheese.

  • Then I got their fresh mozzarella slice.

  • And then the reason I'm holding this like this is for two reasons.

  • One, I only have two hands.

  • Two, you see how it's dangling down over there?

  • I do.

  • See the dangle, the tongue, the pizza tongue?

  • Big slices.

  • I don't want to put this on the table.

  • No.

  • That has never been cleaned.

  • Because it's New York City.

  • And then you take the top one, maybe.

  • My only concern with this situation is that this happens.

  • And now I've got pizza on my hands.

  • But that's fine.

  • New York City, baby.

  • That's New York.

  • The reason I'm taking to Joe's is Joe's is arguably the most famous in New York.

  • Yes.

  • It's very good.

  • But this one is almost pop culture famous.

  • It was in Spider-Man.

  • I'm trying to remember which Spider-Man film it was in.

  • I feel like there's a lot of pizza in Spider-Man.

  • It's Spider-Man 2.

  • Is it the Tobey Maguire one?

  • Yeah.

  • A bit of trivia about Joe's that is not really food-related is that it's so famous in this city that pizza places will open up with Joe's in the name.

  • Like, Little Joe's.

  • Joe Junior's.

  • Yes.

  • So Joe's is always having to, like, sue places.

  • Pizza places will be like, original Joe's.

  • It's like, nah, that ain't happening.

  • Joe himself hops on the horn.

  • It's like, nah, man.

  • So notice how this slice, a little bit flimsier, but they didn't cut it in half.

  • A lot of color on the bottom there.

  • This is quite a good char going on.

  • Like, it looks a little more saucy.

  • Yeah, it does.

  • Which is good.

  • But this slice, I mean, this is a tourist destination.

  • There's a good reason why.

  • I mean, other people are shooting videos in here, so, you know, it's the spot.

  • He's dressed a lot more smartly than we are.

  • Are we supposed to dress up for this?

  • I'm feeling underdressed now.

  • Yeah, dig in, buddy.

  • Okay, here we go.

  • Good enough for one of the Spider-Mens.

  • Toby McGuire, the best one.

  • Mmm.

  • The sauce, right?

  • The sauce.

  • Right?

  • It's thin and it's floppy, so it deceitfully looks like it's going to be a simple slice.

  • Nothing simple about this.

  • No.

  • The flavors of the sauce, it's perfect.

  • Yeah, yeah, yeah.

  • I'm into this.

  • This is really good.

  • Well-seasoned, like, nice and salty.

  • Satisfying, savory.

  • So you can imagine why there's pizza places open up all over the city that's like, yeah, we're also Joe's.

  • Mm-hmm.

  • Like, I want to call everyone's attention to, like, it's pretty well-cooked, right?

  • It's pretty crispy here.

  • Very much so.

  • It isn't breaking, it isn't falling over.

  • It's a really weird mix of, like, crispy, but also kind of soggy.

  • And while you're working on that, I want to tell you about this next slice.

  • This is the fresh mozzarella, fresh mozzarella slice.

  • As you can see, a little more generous with the sauce, not so much in the cheese.

  • What I like about this slice is exactly what we were talking about before.

  • This is, like, almost all sauce.

  • Yes.

  • Saucy boy right here.

  • Talk to me about the pronunciation of mozzarella.

  • Oh, that's how they call the Sopranos.

  • I'm excited about the amount of sauce on this.

  • Yeah, yeah, yeah.

  • This is going to be a floppier.

  • A full, it's going to be like a full fold.

  • All right, ready?

  • Go.

  • Let's go.

  • I'm actually going to say, I think I just prefer the classic cheese.

  • Wow, really?

  • Yeah.

  • I wasn't expecting myself to, because I think...

  • It's crazy, man.

  • I figured you for a sauce set.

  • I thought you were going to be like, give me the sauce.

  • I kind of am, but for some reason, the combination of the cheese and sauce on this one is working better for me.

  • Me personally, I'm going to say that, as much as I love the flavor of this slice, when you talk about a New York slice, it isn't just eating it, it's how you're eating it. I could eat this one-handed, you know.

  • I'll surf the internet on my phone.

  • This one requires a little more attention, so...

  • Yeah, it's this one.

  • No contest.

  • Wow.

  • Stick to the classics, if you're coming to Joe's.

  • It has to be regular.

  • It has to be Joe's Pizza.

  • Not Little Joe's.

  • Not Duke of Joe's.

  • No.

  • Not Classic Joe's.

  • Famous Joe's.

  • Original Joe's.

  • Duke of Joe's.

  • Yeah, right?

  • When are we going to Harry's Pizza?

  • Is that the next stop?

  • I never heard of this.

  • Have fun.

  • I need that dump.

  • So, I mean, this is like a wildly popular tourist spot.

  • Yeah.

  • But honestly, I'm kind of into it.

  • I was worried it would be a complete tourist trap. Really bad quality, cheap.

  • I feel like you can't get complacent just with the sheer amount of competition.

  • Yeah.

  • If you got even a little bit complacent, someone else is like zooming in and stealing it.

  • You still want to have some more pizza?

  • I know we've eaten a lot.

  • I can always eat pizza.

  • Yeah, me too.

  • Okay, let's go to the next spot.

  • Come on.

  • Let's leave it there.

  • Leave it there, that's fine.

  • The pigeons can have it.

  • I don't know where Harry went.

  • He's out on his own.

  • He's from the wild.

  • I think he'll figure out the train system.

  • I want some of that pizza.

  • We're right by the Brooklyn Bridge, as you saw.

  • We're in the town of Jumbo.

  • Named after the elephants.

  • It's one of the biggest chains.

  • There are like 43 locations of this chain, so we're doing pretty well.

  • Speaking of.

  • Yes.

  • Thank you.

  • Look at these.

  • I forget to mention this, but here in New York, people think that one of the reasons why New York City pizza is so good is the water.

  • Yeah, I've heard this.

  • I've heard this too.

  • Some people say yes, some people say no, but in 2010, they got a bunch of scientists together to actually examine the water.

  • Okay.

  • And then all their other locations, apparently they have this machine, this proprietary machine or process where they can remake New York City water Wow. at their location, so when they make the dough, it's with the special water.

  • That's pretty cool.

  • Now, I personally think that's nonsense, but good on them for doing it.

  • I mean, it's cool.

  • I mean, the pizza's been pretty good today.

  • Maybe it is the water that's making a difference.

  • Who's to say?

  • So these look amazing.

  • What have we got here?

  • So we've got the classic like cheese margarita.

  • The signature of the Brooklyn Bridges has sausage, ricotta, tomatoes.

  • Mmm.

  • Fantastic.

  • Oh wow, that's very good.

  • Very good.

  • Look at this guy.

  • Man, you got a cheesy slice.

  • Cheers, my man.

  • A few sips of Mr. Vermin, I don't know where they went.

  • The sauce is the star of the show.

  • Reminiscent to me of the flavor a lot, like John's.

  • Yeah.

  • Looks like they really scorched this pizza at high heat.

  • It's like gooey and kind of melted.

  • So it's another coal-fired one like John's?

  • Yeah, it's another coal-fired.

  • So you can see like the burnt top, but also like how the stuff kind of melted together but stayed separate.

  • They have when it cooks so fast, they don't blend right away.

  • I like it.

  • Almost like a stronger cheese taste than some of the places today.

  • Yeah.

  • The cheese itself has a bit more of a flavor.

  • I mean, I'm curious about the Brooklyn Bridge one.

  • I might just jump into this right now.

  • Want a slice of this?

  • Yeah, absolutely.

  • Why not?

  • I touched it, I'm sorry.

  • That's so cheesy, man.

  • Surprise.

  • Speaking of, even more cheese to your cheese.

  • It's maybe not as strong, a kind of like coal-finished charred flavor.

  • I personally, I think, want more of that.

  • Me too.

  • I want to feel like I literally just took off the coals.

  • Like I'm just biting into a piece of charcoal.

  • Yeah, do this.

  • I've noticed the bubbles here.

  • Oh, wow.

  • That's all that flavor.

  • I love the like charred bits.

  • It's so tasty.

  • They didn't put charcoal in it.

  • Like that's really popular with like soaps and toothpastes and stuff.

  • Is that a scam?

  • Does that actually do anything?

  • Like activated charcoal?

  • I'm certain it does nothing.

  • My wife, she used the charcoal toothpaste.

  • Sure.

  • And all it did was turn our sink black.

  • Instead of like the white foam, it was like black foam.

  • It's like, please stop doing this.

  • That's just how it looks when the average British person brushes their teeth anyway, so it's fine.

  • Such a cup of tea.

  • Why is it all so stiff?

  • Well, you do it only on Sundays.

  • I do, I brush my teeth once a week, whether it needs it or not.

  • Whether it needs it or not.

  • These are the best pizza places I felt like taking you today in New York City.

  • But what are some of your vibes?

  • Where are you at?

  • I mean, overall, I think we've had some fantastic slices.

  • I think we've like covered quite a few vibes as well.

  • I like the vibe in here.

  • It's a bit more of like old school, like red and white tablecloth, family joint.

  • And then obviously we've hit the slice shop where you just grab, go.

  • Very authentic New York experience.

  • So I think between all of these, we've covered like what feels like a lot.

  • I'm thinking just like the top ones, when they get like a good sense of what New York City has to offer.

  • Pizza consumption just in general for a lot of people is how much meat you can put on it or how many different varieties of things and eating a lot of it.

  • But with all the places, when here, most part of it is just sauce, cheese, bread.

  • Main element.

  • I think that's a great point.

  • Just given how few ingredients there are, the small differences are really noticeable.

  • The little differences in the crust or the type of cheese or how you're cooking it really can make a very, very different experience.

  • I think in terms of the best individual slice we've had today, the Nonna Slice at Bleaker Street is probably my favorite.

  • Okay.

  • However.

  • However.

  • But wait, there's more.

  • I wasn't blown away by their cheese slice.

  • I think if I were to come back to New York or if a friend of mine were visiting and wanted a pizza recommendation, I think I'd actually go with John's of Bleaker Street.

  • I think that coal-fired pie was fantastic.

  • You think better than this coal-fired?

  • I think better than this one.

  • I think the sauce and the cheese tasted better.

  • And you got more of the coal-fired, smoky flavor.

  • The char on it was lovely.

  • I just like the vibe in there as well.

  • I think this is the best slice we've had today.

  • Really?

  • Because before I thought John's was going to win it.

  • I've strangely become smitten with this sauce.

  • It has a flavor to it that I absolutely love.

  • And even though we've been eating pizza all day, I'm struggling to not grab this slice and shove it in my face.

  • I feel like often as we go through the day and we get more full and more sick of eating pizza, the later places might struggle, but you've had the opposite.

  • Now I want to point out that our two favorites were from the coal-fired oven.

  • You know what?

  • I'm kind of not surprised by that.

  • Maybe because it gave it a distinct flavor you don't get normally, but I would argue that a coal-fired oven just produces better pizza.

  • I just really like these little charred bits.

  • I think for me that's almost the highlight of pizza.

  • That slice is yours.

  • You keep touching it.

  • Just fiddling around with the little bad bits.

  • All right, we get it.

  • It's yours.

  • It's fine.

  • We've also given our favorite slots to whole pizza places rather than a pick-up-and-go slice spot.

  • Is grabbing a slice and walking around actually not the move?

  • I didn't even think about that thing.

  • You're right.

  • But maybe it's just sitting down.

  • Maybe we just like that because we get to sit.

  • I do love sitting down.

  • How about for next time I'm in town we try and find a place that does coal-fired pizza by the slice?

  • You can do that research.

  • I don't want to.

  • It's fine.

  • I'll do it.

  • I'll see you for part two.

  • Okay.

I lived in New York for years and it has some of the best food in the world.

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