Pizza – Bantam NYC http://bantamnyc.com/ Fri, 14 Jan 2022 21:46:00 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://bantamnyc.com/wp-content/uploads/2021/10/icon-40-120x120.png Pizza – Bantam NYC http://bantamnyc.com/ 32 32 Pizza donuts! New mac n cheese donuts also at Chin Up Donuts https://bantamnyc.com/pizza-donuts-new-mac-n-cheese-donuts-also-at-chin-up-donuts/ Fri, 14 Jan 2022 21:46:00 +0000 https://bantamnyc.com/pizza-donuts-new-mac-n-cheese-donuts-also-at-chin-up-donuts/ Mac and cheese and pizza are like donuts – wouldn’t you like to be able to eat them any time of the day? Now you can! Introducing the Pizza Party and Mac & Cheese Beignet! You can only get these delicious dinner donuts at Chin Up Donuts in Scottsdale. Check out the stuffed mac and […]]]>

Mac and cheese and pizza are like donuts – wouldn’t you like to be able to eat them any time of the day? Now you can! Introducing the Pizza Party and Mac & Cheese Beignet! You can only get these delicious dinner donuts at Chin Up Donuts in Scottsdale.

Check out the stuffed mac and cheese noodles inside the mac and cheese beignet in the video above!

You’ve heard of pizza bagels, but THIS is a pizza doughnut! The Pizza Party is the only pizza doughnut in the entire state of Arizona.

THE PIZZA PARTY:

How was the donut pizza born? Donut Owner and CEO Alex McEntire asked, “Pizza goes on pizza dough, why not donut dough?”

“I had fun playing with the cheese and pepperoni! We take our brioche-style dough, which is a nice buttery rich dough on our donut ring, then brush it with our marinara sauce. We top it with a mixture of pizza with grated mozzarella, pepperoni, then we give it a good blowtorch so that it is well melted.”

Macaroni and Cheese Fritters:

“I was trying to make a donut out of it and then I thought, why not a donut? So I can really load it up with all the goodness and cheese! It’s your typical donut. We take our brioche dough and “Let’s load it full of macaroni! It’s full of shredded cheese and mac. Then it’s glazed with a cheese sauce that’s a bit sweet but almost like nacho cheese sauce on top!”

McEntire warns that the Mac & Cheese donut is usually only available on weekends, but it’s still flavor rotations. To confirm that the donuts you want to try will be in stock before you hop in the car, she strongly suggests checking their Instagram for flavor updates first! These special donuts are limited in supply, so once they’re gone, you’ll have to wait for the next batch!

IF YOU ARE GOING TO:
Chin Up Donuts
7325 E Frank Lloyd Wright Blvd. Office 103
Scottsdale, AZ 85260

Business hours:
Sunday – Saturday: 7 a.m. – 3 p.m.

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Help your pizza dough relax with pineapple juice https://bantamnyc.com/help-your-pizza-dough-relax-with-pineapple-juice/ Wed, 12 Jan 2022 12:00:00 +0000 https://bantamnyc.com/help-your-pizza-dough-relax-with-pineapple-juice/ If you’ve ever questioned your baking skills because your homemade bread doesn’t look exactly like the perfect loaves you might find in the bread aisle of the supermarket, don’t worry: there are many additives in the products. purchased in store. breads that don’t typically appear in the average home kitchen. (Unless you regularly stock up […]]]>

If you’ve ever questioned your baking skills because your homemade bread doesn’t look exactly like the perfect loaves you might find in the bread aisle of the supermarket, don’t worry: there are many additives in the products. purchased in store. breads that don’t typically appear in the average home kitchen. (Unless you regularly stock up on preservatives like propionates and EDTA.) And the main thing that keeps these plastic-wrapped breads as soft as a pile of Siberian kittens is a widely known family of ingredients under the name of paste conditioners.

Bakeries use dough conditioners to improve loaf volume, dough handling, crumb structure, crust color and even slicing ability. Their toolbox is vast: to achieve all these effects, they rely on industrially produced emulsifying agents, pH regulators, oxidizing agents, reducing agents, vital wheat gluten, various types of malt and a cargo of enzymes.

If you look hard enough, you can find some of these ingredients at specialty retailers online, but they’re often packaged for those who produce large amounts of dough in commercial settings. If you don’t feel like buying several pounds of paste conditioner just to experiment, there are alternatives that might be in your fruit bowl right now.

Pineapples, kiwis, and papayas, in particular, contain powerful proteases, a class of enzymes that can break down proteins, including long strands of gluten. (It’s what gives your bread structure, but also what can make the dough hard to work with.) The result, if a given enzyme is used in the right proportions, is dough that doesn’t fall back angrily when you stretch or unroll it (a quality bakers call “extensibility”). For pizza, pretzel, and bagel recipes, having a loose dough is a real godsend when trying to shape it.



<h1 classe="Titre">Pineapple Drop Paste – ENCART – GI</h1>
<p><cite class="crédit">Photo by Joseph De Leo, food styling by Micah Marie Morton</cite>” data-src=”https://s.yimg.com/ny/api/res/1.2/5I8.q2BSuq2qDg2ipnoByw–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTEyMDA-/https://s.yimg.com/uu/api/res/1.2 /AbK1Su0xcGTFf0Ssgusniw–~B/aD00MjM3O3c9MzM5MDthcHBpZD15dGFjaHlvbg–/https://media.zenfs.com/en/epicurious_289/6168b63211d8bf1ae2b1d239b35ab31c”/><noscript><img alt=Pineapple Drip Paste – INSET – IG

Photo by Joseph De Leo, food styling by Micah Marie Morton” src=”https://s.yimg.com/ny/api/res/1.2/5I8.q2BSuq2qDg2ipnoByw–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTEyMDA-/https://s.yimg.com/uu/api/res/1.2/AbK1Su0xcGTFf0Ssgusniw –~B/aD00MjM3O3c9MzM5MDthcHBpZD15dGFjaHlvbg–/https://media.zenfs.com/en/epicurious_289/6168b63211d8bf1ae2b1d239b35ab31c” class=”caas-img”/>

Photo by Joseph De Leo, food styling by Micah Marie Morton

But more enzymes does not equal better bread. In fact, if you overdo it, you’ll just turn your batter into a soup. This is why pineapple bread recipes call for canned pineapple or pineapple juice; cooking the fruit denatures the enzymes, robbing them of their protein-munching power. This is why you should always use fresh juice as a dough conditioner.

You may have seen some of these isolated enzymes on the shelves in the supplement section of your local health food store. Bromelain (derived from pineapple) and papain (derived from papaya) have long been used as remedies for inflammation and to aid digestion. Elsewhere in the supermarket, bromelain also appears in some brands of powdered meat tenderizer. (They also tenderize bread dough, but in even smaller amounts because they’re purified – more on that below.) You may have already experienced some of the protein-digesting effects of bromelain if you’ve eaten lots of pineapples in one sitting, which can lead to mouth irritation and a sore tongue.

Lucky for your mouth and your bread, you only need a very small amount of either enzyme to loosen your dough. In modernist bread, authors Francisco Migoya and Nathan Myhrvold recommend between 0.01 and 0.05 percent fresh pineapple juice or 0.03 percent fresh papaya juice for pizza dough, pretzels, bagels and challah. Now those are baker’s percentages, which means if you’re making a pizza dough recipe that calls for, say, 500 grams of flour, you’ll only need 0.05 grams to 0.25 grams of juice . And if you don’t have an extremely well-calibrated scale that is accurate to one hundredth of a gram, you can make do with a drop or two (like a pipette) of fresh juice, which you add to the water in your recipe just before mix it with the dry ingredients. Your bread mileage may vary, so you’ll need to calculate how much juice your dough needs based on the total weight of flour in the recipe.

Another caveat: using fruit juice as a dough relaxer is not an exact science. Depending on the type of fruit you use and its degree of ripeness, it may contain more or less active enzymes. As Migoya and Myhrvold note, “Using fruit as a delivery vehicle for enzymes requires experimentation.” As with salt when seasoning a new recipe, start with less than you think you need; add a little more in subsequent batches if you find your dough is not as relaxed as you would like. And if you use a whole pineapple, you’ll have plenty of leftovers to eat on its own, bake into cakes, or even turn into a tepache, which might also be relaxing.

No-Knead Pizza Dough

No-Knead Pizza Dough

Jim Lahey

Enjoy your meal

Originally appeared on Epicurious

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Which city has the best pizza https://bantamnyc.com/which-city-has-the-best-pizza/ Mon, 10 Jan 2022 19:47:46 +0000 https://bantamnyc.com/which-city-has-the-best-pizza/ Please note that the purpose of this article is to stir up trouble. Or, at least, start a heated discussion. We’re entering the time of year – NFL Playoffs, Super Bowl, March Madness – where a lot of pizza will be eaten, and that is, in fact, National Pizza Week. So the question is – […]]]>

Please note that the purpose of this article is to stir up trouble.

Or, at least, start a heated discussion.

We’re entering the time of year – NFL Playoffs, Super Bowl, March Madness – where a lot of pizza will be eaten, and that is, in fact, National Pizza Week.

So the question is – who has the best pizza in the area – Hannibal or Quincy?

Going through the rankings of the usual sources, TripAdvisor, Yelp and others, I think I should put a condition on the discussion.

Any list of the best pizzas in most communities of any size will include national franchises – Pizza Hut, Papa John’s, Little Caesar’s, Domino’s, Casey’s, Papa Murphy’s, etc. You’ll find them all in Quincy and Hannibal, and they’re all good.

This discussion is more about pizzerias that are locally owned and operated.

Local pizzerias that are considered the best include, with reviews:

Annibal

Brick oven – “We tried the Romano pizza and the Sicilian spaghetti. Ohh boy, the best Italian taste to my palate since time immemorial. The pizza tasted the freshest of Romano sauce, capers, asago and cheese. A crust and better cooked. The have wood-fired oven. “

Due Amici’s – “It’s a pizzeria. A sweet little pizzeria. The food is excellent. The side salads were almost a meal in themselves. The employees care if you are enjoying your meal and having everything you have. need. I would definitely stay there again. “

Palermo – “It was very good. The owners stayed open a bit longer to take care of us as we walked through Hannibal. Very good pizza loaded with toppings. Thank you!”

Quincy

Gem City Pizzeria & Mexican – “Without a doubt, Gem City Pizzeria is a true gem! With a proven history of over 50 years serving Quincy customers, this fine establishment has honed its culinary expertise. Try the All-American pizza … try their “make -your own” pizza, you won’t be disappointed! “

Pizza Tower – “I really can’t get enough of this place when I’m in Quincy. I never miss an opportunity for a Jeff’s Special pizza, and I often freeze and bring half-baked pizzas back to Wisconsin with me.”

Tiramisu – “The food was great. Amazing atmosphere. Honestly, I really love this place, Roberto and his family are so amazing. My wife and I love to come here.”

Hannibal and Quincy

by Cassano – “I ordered the special – 12” supreme – waited about 20 minutes – took it back to our motel and ….. YUMMO! “

Now it’s your turn. Where do you find the best pizza – Hannibal or Quincy?

WATCH: The history of food since you were born

From product innovations to major recalls, Stacker has researched what’s happened in food history every year since 1921, according to news and government sources.

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Pizza Hut adds Beyond Meat vegan sausages to its menu https://bantamnyc.com/pizza-hut-adds-beyond-meat-vegan-sausages-to-its-menu/ Mon, 10 Jan 2022 18:52:59 +0000 https://bantamnyc.com/pizza-hut-adds-beyond-meat-vegan-sausages-to-its-menu/ Pizza Hut pizzas are undergoing a complete plant-based transformation in Canada: the international pizza chain has just announced that it will expand its relationship with Beyond Meat to add vegan sausages to its permanent menus in Canada . Following a successful trial, the innovative new menu items are the company’s attempt to cater to the […]]]>

Pizza Hut pizzas are undergoing a complete plant-based transformation in Canada: the international pizza chain has just announced that it will expand its relationship with Beyond Meat to add vegan sausages to its permanent menus in Canada . Following a successful trial, the innovative new menu items are the company’s attempt to cater to the growing flexitarian consumer base in the country.

The new partnership between Pizza Hut and Beyond Meat aims to attract plant-loving customers by introducing them to a delicious meatless alternative. Pizza Hut will offer three new permanent pizzas, including The Great Beyond, Beyond Italian Sausage Alfredo Loaded Flatbread and Beyond Creamy Alfredo. Although the meat alternatives presented are completely vegan, the cheeses and sauces still contain dairy products.

“After seeing the enthusiasm of Pizza Hut fans in Toronto and Edmonton last summer, we are thrilled to give Canadian fans around the world the opportunity to try and fall in love with these Beyond Meat menu items. said Pizza Hut Canada’s consumer marketing manager. said Amy Rozinsky. “Pizza Hut and Beyond Meat have a shared vision to innovate exciting new products that will delight our customers. Beyond Italian sausage, crumbles offer a delicious plant-based twist on our classic pork sausage that you’ll have to taste to believe.

The companies first tested the new products in Toronto and Edmonton last year, and following widespread positive response, the new meatless pizza will remain a permanent menu item. Pizza Hut’s new plant-based proteins mark the company’s first attempt to reach the nation’s growing flexitarian population.

In 2021, 9.84% of Canadians identify as flexitarians, compared to 7.56% as vegetarians, according to Identity Target Markets. As the plant-based consumer market grows, Pizza Hut’s new meatless protein is designed to appeal to consumers who are torn between meat-based and plant-based diets.

“In terms of mass adoption of a plant-based diet, vegetarianism and veganism remain on the fringe of dietary preferences, although interest in plant-based diets has increased over the past 15 years,” note the report. “Flexitarianism therefore offers an important area of ​​growth for manufacturers looking to attract a new clientele, as flexitarians tend to be less dogmatic about the moral issues surrounding meat consumption.”

Beyond Meat’s partnership with Pizza Hut’s parent company, Yum! Brands continue to bring more plant-based options to the fast food industry. From McPlant to Kentucky Fried Chicken (KFC), Beyond is working to reimagine some of North America’s classic restaurant chains. The latest partnership with Pizza Hut is the first step in re-creating pizza for plant-based consumers. Although cheese and Alfredo sauces contain dairy, Beyond Sausage Crumbles will give consumers the chance to try something new at a fast food restaurant.

The company also boasts that its vegan sausage has 20 grams of protein per serving. The pea-based protein is an appropriate protein source for any consumer, ensuring consumers will get a nutritious alternative to the company’s regular sausage fillings. Beyond Sausage Crumbles will also be non-GMO, soy-free, and gluten-free.

“Through the combined strength of our brands, we continue to increase plant-based protein accessibility for Canadians around the world,” said Deanna Jurgens, Chief Growth Officer, Beyond Meat. “At Beyond Meat, we believe that small changes like choosing plant-based protein on your favorite pizza can have a positive impact on human health and the health of our planet.”

To promote the new meatless pizzas, the Canadian Pizza Hut branch will be running its popular Buy One, Get One offer from January 10-30. Customers will be able to purchase pizzas featuring Beyond Sausage Crumbles at no additional cost when purchasing any other pizza. , allowing consumers to try the new vegetable protein. Following the initial offer, Pizza Hut will offer its $5-$5 offer, allowing people to purchase one to three pizzas for just $5 with a large pizza at regular price. The deal aims to encourage flexitarian pizza lovers to try the new plant-based protein at a discounted price. The deal will run for six weeks from January 31.

Beyond’s plant-based pizza topping is the product of the food-tech company’s longstanding partnership with Yum! Brands – the parent company of KFC, Taco Bell and Pizza Hut. Early last year, the two companies teamed up to create Beyond Meat products for fast food. As the plant-based fast food industry continues to grow, Beyond aims to lead the industry into the future. Prior to Pizza Hut’s launch, the company had already worked with KFC and Taco Bell to create plant-based options, some of which have become permanent menu items in the United States.

“We are excited about the long-term potential for plant-based protein menu items to attract more customers to our brands, especially younger consumers,” Yum! Brands chief financial officer Chris Turner said last February.

The 6 best fast food chains with plant-based options on the menu

Fast food restaurants have finally gotten the message that their customers don’t just come for a burger, fried chicken or beef taco. Many now have plant-based foods and come up with creative and delicious ways to add more greens to the menu. Here are the 6 best fast food chains with plant-based options on the menu.

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Pizza Hut Howell Closed now https://bantamnyc.com/pizza-hut-howell-closed-now/ Thu, 06 Jan 2022 02:03:45 +0000 https://bantamnyc.com/pizza-hut-howell-closed-now/ When it comes to dining options in Monmouth County, there is certainly no shortage of options. A recent sudden closure elicits quite varied reactions from residents. 2021 has been a difficult year for the food industry. It was as if every day we learned that another restaurant was closing its doors. Just yesterday I told […]]]>

When it comes to dining options in Monmouth County, there is certainly no shortage of options.

A recent sudden closure elicits quite varied reactions from residents.

2021 has been a difficult year for the food industry.

It was as if every day we learned that another restaurant was closing its doors.

Just yesterday I told you about Eli’s Hot Bagels in Aberdeen.

This business had been serving breakfast sandwiches since the 1970s.

Due to what they call pandemic-related landlord disputes, they closed their doors for good on Sunday, January 2.

Usually when I write about a pizza place in the area that is closing it sets off alarms, and rightly so. We love our pizza.

This one is a little different.

The Howell Happenings Facebook page announced the closure of Howell Plaza’s Pizza Hut on Route 9. They say “nobody pulls out The Hut pizzas”, but apparently not always.

As you can imagine, the response to this news has been, well, mixed. Pizza Hut is not everyone’s thing.

A member of the group commented:

I haven’t been there for years. Why bother with a corporate pizza chain when we have so many great local pizzerias for moms and dads?

100% agree. Even if sometimes you’re in the mood for Pizza Hut pizza, you know?

I went there all the time until they took away the salad bar.

Yes! The Pizza Hut salad bar. A lot of memories. For some reason, every time I think about eating in a pizza place, it comes to my mind.

The red cups. How many birthday parties have you attended at Pizza Hut? Good time.

It turns out that this is only a temporary closure.

This Pizza Hut is moving here:

This is Bennetts Mills Plaza on W. County Line Road in Jackson.

It’s still unclear where The Hut is going in the plaza or when they plan to reopen.

Do you think Pizza Hut is in the top 50?

YouGov surveyed the country’s most popular restaurant brands and Stacker compiled the list to give readers context on the results. Read on to browse the vast and diverse variety of American restaurants. Maybe you’ll even find a favorite or two.

Holy turn back! 50 famous brands that no longer exist


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Discover their first pizza https://bantamnyc.com/discover-their-first-pizza/ Wed, 05 Jan 2022 00:12:20 +0000 https://bantamnyc.com/discover-their-first-pizza/ It may not have an Italian name, but it will serve good Italian food. “The shop” arrives at Chatham Plaza on Main Street where Café Villa was located. The owners of the boutique Vincenzo Bernardo and Christopher Bezzone tell Patch.com:“We look forward to being a neighborhood dining destination where someone can stop by a few […]]]>

It may not have an Italian name, but it will serve good Italian food. “The shop” arrives at Chatham Plaza on Main Street where Café Villa was located.

The owners of the boutique Vincenzo Bernardo and Christopher Bezzone tell Patch.com:
“We look forward to being a neighborhood dining destination where someone can stop by a few times a week for their favorite lunch or dinner,” Bezzone said, focusing on “pizza, pasta and panino “.

You can also buy special sauces, cheeses and fresh breads at The Shop. They posted their first pizza made for New Years Eve on Facebook and Instagram along with some of their other articles.

According to them Instagram, the store will serve freshly prepared meals, offer BYOB, take out and food. On their page, they mentioned that they are expected to open in two weeks and that they are currently undergoing training with their cooks and staff.

There will also be a more intimate boutique within the boutique called “The Supper Club”, which will offer limited seating with a smaller special menu.

But will it be as good as the old established Café Villa and is no longer there?

If you are looking to be a part of it. The store is also recruiting.

The above post reflects the thoughts and observations of New Jersey 101.5 talk show host Steve Trevelise. All opinions expressed are those of Steve. Steve Trevelise is on New Jersey 101.5 Monday through Thursday 7pm to 11pm. Follow him on twitter @realstevetrev.

Countdown to the 15 best New Jersey weather stories of 2021

WATCH: The history of food since you were born

From product innovations to major recalls, Stacker has researched what has happened in food history every year since 1921, according to government reports and sources.



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The Benefit: Brothers of Paesan’s Pizza honors late father with NYE tip to waiters https://bantamnyc.com/the-benefit-brothers-of-paesans-pizza-honors-late-father-with-nye-tip-to-waiters/ Sun, 02 Jan 2022 16:21:21 +0000 https://bantamnyc.com/the-benefit-brothers-of-paesans-pizza-honors-late-father-with-nye-tip-to-waiters/ ALBANY, NY (NEWS10) – The Scavio brothers, owners of the Paesan’s Pizza chain, reimburse him again. They decided to leave a big tip on New Years Eve to the waiters at Black and Blue in honor of their father who died last month at the age of 90. “They serve us on vacations where they […]]]>

ALBANY, NY (NEWS10) – The Scavio brothers, owners of the Paesan’s Pizza chain, reimburse him again. They decided to leave a big tip on New Years Eve to the waiters at Black and Blue in honor of their father who died last month at the age of 90.

“They serve us on vacations where they should be with their families,” said Frank Scavio, owner of Paesan’s Pizza. “So to see that and the way they treat you with big smiles is the least we can do.”

The family behind Paesan’s Pizza wanted to start the year off on the right foot with an act of kindness. At a New Years Eve dinner with the family, the brothers decided to tip the waiter $ 900 and another tip of $ 900 to be divided among the rest of the staff in honor of their father, who was known for his generosity.

Frank said financially it has been a good year for business, but emotionally it has not been easy.

The Scavios lost their family matriarch, Lorenzo Scavio, on December 11, just days after his 90th birthday.

“My father’s biggest thing was family. We all live together on the same block, ”Frank said. “He had a saying: ‘three can go further than one’. So we are three brothers who have stayed together, and now we want to instill that in our children. “

Lorenzo gave the brothers the nest egg to start Paesan’s first pizzeria. So, with Lorenzo’s generous spirit in mind, Frank said he dreams of the $ 1,800 tip inspiring others to give back, especially at a time when restaurant workers are running out of steam.

“I hope on a larger scale that we like each other. We need each other to get through this pandemic, ”Frank said. “I had to close my store yesterday because we had COVID; we had issues with the staff. So yeah, hopefully people will see this, and if you donate the extra money it makes a difference.

Paesan’s Pizza has found different ways to pay up front since it received a great review from famous Youtuber Dave Portnoy, who helped grow his online frozen pizza business.

Over the past year, they sent overseas donations to troops in Afghanistan, donated $ 10,000 to the Barstool Fund to support struggling small businesses, and left another generous tip.
to a local server at the Lake George Beach Club.

“My message to the community? If we can stick together, we can beat everything, even this pandemic, ”Frank said. “But we have to stay together.”


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Port City Small Bites: Cugino Forno Pizza Moves Next to Hi-Wire, Closed Lunchbox, and More https://bantamnyc.com/port-city-small-bites-cugino-forno-pizza-moves-next-to-hi-wire-closed-lunchbox-and-more/ Sat, 01 Jan 2022 18:00:00 +0000 https://bantamnyc.com/port-city-small-bites-cugino-forno-pizza-moves-next-to-hi-wire-closed-lunchbox-and-more/ Cugino Forno Pizza should enter the suite facing Princess Street, connected to the Princess Hi-Wire building and 11 streets. (Port City Daily / Shea Carver) SOUTH-EAST NC – There is a lot of movement around the Port City regarding new restaurant, foodtrucks, bars and bottle shops openings and closings, as well as the launch of […]]]>
Cugino Forno Pizza should enter the suite facing Princess Street, connected to the Princess Hi-Wire building and 11 streets. (Port City Daily / Shea Carver)

SOUTH-EAST NC – There is a lot of movement around the Port City regarding new restaurant, foodtrucks, bars and bottle shops openings and closings, as well as the launch of organizational and food festivals and events and festivals. non-profit. While Port City Daily already covers the majority of this news, changes and smaller changes sometimes go under the radar.

READ MORE: Follow the other culinary news of the week

“Small Bites” offers another way to inform readers of what’s happening in the local culinary scene: what to expect when it comes to expansions of existing establishments or menu changes, closings. and temporary renovations, overtime or openings, pop-up events and other news of interest.

Cugino Forno Pizza gets comfortable up to Hi-Wire

The Soda Pop District will get its first pizzeria when Cugino Forno Pizzeria opens in the adjacent Hi-Wire Brewing building.

In 2019, Paramount Development Group purchased the 1950s car dealership that operated as Carolina Carburetor Specialists. Built in 1946, nearly 8,000 square feet has become dedicated to Hi-Wire. The Asheville-based brewery opened in December 2020 at the corner of 11th and Princess streets, but the Princess side of the property, Suite A, has been left empty.

According to permits issued by the City of Wilmington, the 3,500 square foot suite is expected to become another location for Cugino. The operation began in Greensboro in 2017 and has launched several pizzerias in the Piedmont and Triad areas of the state, the most recent ahead of Hi-Wire Brewing in Durham in November.

Three Turkish cousins, Joseph Ozbey, Yilmaz Guver and Adam Adksoy, founded the restaurant after studying the art and craft of making Neapolitan pizza in Italy. (Cugino means “cousin” in Italian and forno means “oven”.) [and] found the importance of quality ingredients, ”they explain on the website.

80% of the ingredients in Cugino wood-fired pizzas come from Italy, including San Marzano tomatoes and Caputo flour. Buffalo mozzarella covers each 16 inch pie (except marinara) and pizzas are baked at 900 degrees stone ovens, which come directly from Naples. Cugino’s menu consists of 11 specialty pies, priced at $ 15.95 and up, a handful of salads ($ 8.95 and up), as well as macaroons, cannoli, cakes and ice cream (2, $ 95 and over). The restaurant also serves beer and wine.

It offers pizza-making classes and will soon be offering frozen pizzas to bake at home.

Andy Hewitt, president of Paramount, and the founders of Cugino Forno did not respond to requests for comment; There has been no official announcement or disclosed opening date for the Wilmington location. MW Willard Architect is also listed on the permits.

Bagels on Pointe opened in downtown Wilmington in early December, in the former location of Tony’s Tugboat. It operates daily from 6 a.m. to 2 p.m. (Port City Daily / Shea Carver)

Bagels on Pointe opens a second store in downtown

After taking over the Mr. Bagel Meister store in the Pointe at Barclay shopping complex in April, Bagels on Pointe has now expanded downtown to 106 Water Street. The store moved to the old Tugboat Tony’s space – near the River Place condos – at the start. of December.

Owned and operated by Bronx native John Monaco, the bagel shop serves twenty flavors of bagels and a dozen sandwiches for breakfast and lunch. The downtown location currently offers half the flavors, but will add more as it assesses customer needs.

Bagels on Pointe in Barclay also hosts an auto show, Cars and Coffee, on the first Saturday of the month. Hours of operation are 6:00 a.m. to 2:00 p.m. daily (but only until noon on New Years Day).

Closed lunch box

After operating for seven years, Lunchbox on Shipyard owner Yvonne Inman announced on Boxing Day that the cafe’s last day would be December 30.

“We were actually getting ready to renovate our space,” Inman wrote to Port City Daily. She and her husband, Jeff, were scheduled to start the project the last week of the year, but found the costs to be higher than expected.

A new opportunity also presented itself. Inman had obtained certification three years ago to work with mastectomy prostheses and planned to follow the new career path while continuing to operate Lunchbox. The idea was to put someone else in the managerial position to manage their day-to-day operations.

“This factor, along with the growing challenges facing all restaurants and the fact that our rental agreement has expired, made the decision [to close] easier, ”Inman explained.

Inman will be working at the Pink Hope Mastectomy Shop as part of Atlantic Prosthetic Services in the New Year.

The Inmans said they have received several offers from other people interested in buying the company since the announcement of its closure.

“We can still do a food truck in the future, but for now we’re taking a break from the food industry,” said Inman, who had been a waitress at the Lunchbox before taking over ownership. She said her former owner’s offer was one she couldn’t pass up.

“We decided to take the plunge into the restaurant industry at a time when restaurant management was a bit easier and there was a lot less competition,” said Inman. “We have learned that being patient and consistent is the key to success in everything. We are proud to have made it through the past two years and thank our staff, past and present, and our fantastic clientele. “

Ocean Grill and Tiki Bar closed until February

Carolina Beach’s oceanfront restaurant and tiki bar announced on social media that they would go into a brief winter hibernation as the offseason officially begins. The restaurant has traditionally closed every January and reopens in February ahead of the rise in spring tourism on the island.

Ocean Grill management noted on social media that the annual shutdown allows the property “to take care of certain tasks and give employees a well-deserved break.” Like others in the restaurant industry, he also pointed to the many challenges faced in 2021, listing countless shortages of “labor, alcohol, aluminum, even umbrellas”.

“We thank you for your patience and understanding,” the message continued. “We wouldn’t have had such a good year without our customers, friends and crew.”

The restaurant will announce its reopening in February on its Facebook page, accessible here.

Local beer and cuisine come together again in April

After a one-year hiatus, due to Covid-19, the Cape Fear Craft Beer Alliance will re-launch the annual Cape Fear Craft and Cuisine event on April 2, 2022 as part of Craft Beer Week 2022, which will take place from March 25 to April. 3. The week features special outings, pairing dinners, the Ultimate Brewing Championship and ends with the Craft and Food Event, the region’s premier beer and food pairing event in the South East. from North Carolina.

Taking place rain or shine at the Fort Fisher NC Aquarium (900 Loggerhead Rd.), Tickets for the event are $ 75, available for ages 21 and over, and are expected to go on sale this month. -this. Local chefs will prepare unique and fresh dishes to pair with the best sips from local breweries. Chefs and brewers will come together to discuss the insight and flavor profiles that also drove them to the pairings.

More information is available here.

Cafe in Le Cargo District

On January 1, the coffee and roasting container next to Alcove Beer Garden changes its name. Blue Cup Coffee will change its name to New Town Roastery, according to developer Leslie Smith, who launched the neighborhood in 2017. The same staff will dispense the same beer at the drive-thru or walk-in service.

One block behind Queen Street Barbershop, Drinx will celebrate its grand opening on January 4th. The cafe serves energy drinks made from Lotus plants, also caffeinated from the green coffee bean before it is processed.

“It’s like 21st century coffee but refreshing,” April Walker told Port City Daily. “You still get the caffeine, the energy and the kick without the jitters and the crash.”

Cold drinks come in a variety of “shades” (flavors): red is sour cherry (“it’s the closest flavor to Red Bull,” Walker said), blue is blueberry and blue. Acai, pink corresponds to tart cherry and raspberry, purple corresponds to elderberry and blackberry. , and the purest form, white, has no nuance or flavor while still providing the same benefits.

Lotus concentrate – poured over ice, your choice of Torani syrup and soda or plain water – provides antioxidants and B vitamins for a healthier boost.

Drinks will be $ 5 and over. Drinx is located at 1605 Queen Street, Suite 10. Read the full story here.


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Takeout Test: Pizza takeout and delivery in Miami https://bantamnyc.com/takeout-test-pizza-takeout-and-delivery-in-miami/ Wed, 29 Dec 2021 08:00:00 +0000 https://bantamnyc.com/takeout-test-pizza-takeout-and-delivery-in-miami/ Pizza has been the star food of the pandemic for several reasons. Pizza restaurants were already set up for delivery, they are generally affordable, and diners view pizza as comfort food. Now more than ever, Miami attracts its fair share of pizzerias, ranging from the traditional Neapolitan to New York-style to the inventive gourmet. Between […]]]>

Pizza has been the star food of the pandemic for several reasons. Pizza restaurants were already set up for delivery, they are generally affordable, and diners view pizza as comfort food.

Now more than ever, Miami attracts its fair share of pizzerias, ranging from the traditional Neapolitan to New York-style to the inventive gourmet.

Between football games and coronavirus-induced isolation, chances are you want to stay home sweaty with pizza. So new times anonymously sampled three of Miami’s hottest pizzas to see how they fared from the oven to home.

Below, listed in alphabetical order, are our findings.

Click to enlarge

In the store, Bonci Pizza is cut with scissors and charged by the pound from a daily rotation of choice. But on delivery, you buy pairs of slices from a more limited menu.

Photo by Jen Karetnick

Bonci Pizza (232 NW 24th St., Miami; 786-522-2135; bonciusa.com), originally from Rome, was praised by Anthony Bourdain during a 2011 episode of The stopover. Owner Gabriele Bonci expanded his Roman empire, opening a pizzeria in Chicago a few years ago before adding a place in Wynwood in November.

Bonci makes interesting Roman pizzas, including spicy shrimp and eggplant, and salmon burrata, on a dough that takes 72 hours to rise. Enter and choose from a daily rotation; the staff cut the slices with scissors and charge you by the pound.

Delivery, however, is another story.

Flavors are limited to the standards — four meat, three vegetarian, and three vegan — and you can only order in pairs of slices that read like a sporty cheer: two ($7.50-$13), four ($15- $26) or eight ($30). -52$). This hurts the wallet very quickly. On the plus side, the “Slice” app lets you specify both when and how you want your pizza: “End here to have it delivered hot ready to enjoy” or “End at house so that it is nice and warm when you want it”.

It would be great if this worked, but it all happened 15 minutes earlier with the same cobblestone crust texture and Miami winter weather in the same pizza box (vegans take note). Every slice, from the vegan mushroom to the all beef meatball version, tasted stale. The most intriguing, the lemon ricotta zucchini pizza, was the blandest.

Click to enlarge You can order Eleventh Street Pizza's Sicilian-style pies by the slice for delivery.  - PHOTO BY FCN PHOTOGRAPHY / COURTESY OF ROCKAWAY PR

You can order Eleventh Street Pizza’s Sicilian-style pies by the slice for delivery.

Photo by FCN Photography/Courtesy of Rockaway PR

David Foulquier closed his eponymous downtown restaurant to open Eleventh Street Pizza (1035 N. Miami Avenue, Miami; 786-536-2749; eleventhstreetpizza.com) last February, with his brother Joshua and Danielle Hultman as partners.

Pizza combinations range from classic to contemporary, made with organic Bianco DiNapoli tomatoes and a sourdough crust from a seven-year-old “mother”. The 16-inch New York-style pies and a Sicilian square (16 slices) are pricey ($24-$42), but they’re also sturdy enough to survive both delivery and reheating with a resounding crunch. You can also order the sicilian by the slice, which is large enough to share for two.

There’s not a lot of variety – five round options and four Sicilian options – but the pepperoni version, topped with Calabrian chili paste and tempered with honey, is a clear winner. The same goes for a vegan pie, “la Provençale”, which reinterprets ratatouille with confit garlic, roasted red onions, zucchini, basil and pepperoncini. For the basics, you can order the “Carmine Cheese”, but the more adventurous should try the “Brooklyn Cheese”, an upside-down version where the sauce sits on top of the cheese. An endearing note: A complication developed in our Uber delivery. Rather than ignore it, the restaurant contacted both the app and the customer to propose a solution.

Click to enlarge Sagra Pizza Bar's pies are inventive and bake in 2-3 minutes - and should be eaten just as quickly on the spot.  - PHOTO BY JEN KARETNICK

Sagra Pizza Bar’s pies are inventive and bake in 2-3 minutes – and should be eaten just as quickly on the spot.

Photo by Jen Karetnick

Sagra Pizza Bar (11052 Biscayne Boulevard, Miami; 305-384-4759; sagrapizzabar.com) also opened during the pandemic. Sagra offers Roman pies, baked outdoors for two to three minutes at 700 degrees in an imported wood-fired Valoriani oven.

The 15 affordable, personal-sized options (all $12) range from a savory meatball and fior di latte to a Miami Cuban pizza topped with prosciutto cotto, pork, Swiss cheese, pickles and of mustard.

Even via delivery, the pizzas are pretty wraps, with whole clams still in the shell adorning the vongole and grilled shrimp, spicy artichoke and arugula an eye-catching contrast. The problem is the scab, which turns into a misshapen sponge in the cardboard box.

Reheating these pies is also a major issue, as the crust passes through the oven racks, allowing the fillings to fall down the sides. This is the kind of pizza you should eat on the spot minutes after baking, not 30-45 minutes later, unless you like scooping clams from the bottom of your oven.

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Mountain Mike’s Pizza arrives in Arizona https://bantamnyc.com/mountain-mikes-pizza-arrives-in-arizona/ Wed, 22 Dec 2021 19:18:00 +0000 https://bantamnyc.com/mountain-mikes-pizza-arrives-in-arizona/ Californian pizza chain Mike’s Mountain opens its first storefront in Arizona at the Mesa Riverview Mall, 849 North Dobson Road, Mesa. The franchise is slated to open Dec. 30 for dinner, delivery and delivery, according to Kristyna Otto of Powerhouse Communications, the brand’s marketing team. “. Mesa location. Mountain Mike’s president and chief operating officer […]]]>

Californian pizza chain Mike’s Mountain opens its first storefront in Arizona at the Mesa Riverview Mall, 849 North Dobson Road, Mesa. The franchise is slated to open Dec. 30 for dinner, delivery and delivery, according to Kristyna Otto of Powerhouse Communications, the brand’s marketing team.

“. Mesa location.

Mountain Mike’s president and chief operating officer Jim Metevier said the restaurant’s features, such as an arcade and big-screen TVs, should appeal to families and sports enthusiasts. The menu features a variety of fan-favorite specialty pizzas, as well as bone-in wings, mozzarella sticks, garlic bread, salads, and a selection of wines and beers.

“Mountain Mike’s continues to garner loyal fans across the West, and we are poised to become a staple for families and pizza fans in Arizona communities, starting with Mesa,” Metevier said in a statement. Press release.

Mountain Mike’s has been operating in California since 1978 and has nearly 250 franchises in the Golden State, primarily around Los Angeles and San Diego. There are four franchises in Oregon. The Mesa storefront will mark the first of many upcoming Arizona locations, with several slated to open in the first half of 2022.

Beyond Arizona, a state identified as a prime market, said Otto, the brand recently announced plans to expand into Idaho, Utah, Colorado and Texas.

“There is a tremendous opportunity in Arizona to develop the Mountain Mike’s brand,” according to the press release. “The past two years have shown that the time for qualified franchisees to pursue a successful, resilient and sought after pizza concept like Mountain Mike’s pizza has never been better.”

For updates, follow Mountain Mike on Facebook and Instagram.



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