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 | | From: | Mike Christensen | | Subject: | Re: Me-N-Eds Pizza - Hillcrest | | Date: | 29 Nov 2004 11:49:26 -0800 |
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 | bos34@aol.com (Bos34) wrote in message news:<20041123190415.06709.00000937@mb-m15.aol.com>...
> Just tried Me-N-Eds; I had a slice of regular cheese and also some deluxe
> veggie.
>
> This is real NY-style pie. It's not the best I've ever had, but it's a great
> addition to San Diego. Thin crust, baked right on the oven floor, and good
> cheese.
I don't think MNE would pass muster as NY-style, at least relative to the
various Ray's in Manhatten, which are the ones I use as benchmark for NY pizza.
MNE crust is a bit too crispy to fold over, and most NY-ers seem to prefer
to eat their slices to go folded...
Mike
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| | From: | Jim Lane | | Subject: | Re: Me-N-Eds Pizza - Hillcrest | | Date: | Mon, 29 Nov 2004 21:38:46 -0800 |
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| Mike Christensen wrote:
> bos34@aol.com (Bos34) wrote in message news:<20041123190415.06709.00000937@mb-m15.aol.com>...
>
>>Just tried Me-N-Eds; I had a slice of regular cheese and also some deluxe
>>veggie.
>>
>>This is real NY-style pie. It's not the best I've ever had, but it's a great
>>addition to San Diego. Thin crust, baked right on the oven floor, and good
>>cheese.
>
>
> I don't think MNE would pass muster as NY-style, at least relative to the
> various Ray's in Manhatten, which are the ones I use as benchmark for NY pizza.
> MNE crust is a bit too crispy to fold over, and most NY-ers seem to prefer
> to eat their slices to go folded...
>
> Mike
So what do they prefer when dining in and not to go? Foldable or not?
jim
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| | From: | Bos34 | | Subject: | Re: Me-N-Eds Pizza - Hillcrest | | Date: | 30 Nov 2004 08:31:11 GMT |
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| Mike Christensen wrote:
>> I don't think MNE would pass muster as NY-style, at least relative to the
>> various Ray's in Manhatten, which are the ones I use as benchmark for NY
>pizza.
>> MNE crust is a bit too crispy to fold over, and most NY-ers seem to prefer
>> to eat their slices to go folded...
>
I'm not sure that this is a valid or fair comparison. Ray's--at least the one
in Greenwich Village (Ave of the Americas by 11th) was for years considered the
"best pizza in New York." Most pizzas in New York don't come close to that
standard, let alone a branch of a chain here in San Diego. But the pie I had at
MNE was indeed a New York-style pie, however much its shortcomings relative to
Ray's (and those places which have surpassed Ray's in recent years).
If Mike's crust was too crispy to fold over, that's more than likely a sign
that they left it in the oven about one minute too long.
I'm in agreement with a previous poster who found their tomato sauce their
weakest link.
Still, though, I have to look around and take notice. Back in the 70s (let
alone before then), there was not a single slice of decent pizza to be found in
this city (if by pizza you meant Neapolitan, or thin-crust pizza). We had
Square Pan Pizza by SDSU and the Carnegie A440 Pizza House in Del Mar, both of
which are no more--but neither was what anyone experienced in East Coast pizza
would qualify as "a decent slice." Today, we have close to a half dozen places
(Bronx, MNE, City Pizzeria on 6th, New York Pizza on C St, and that new place
in Golden Hill on 25th) just within a few miles of Downtown that serve real
slices. While none of them yet rises to greatness, they do provide something we
never had before... a real slice of honest-to-goodness pizza. BTW, while I can
enjoy a San Diego-style pizza as much as the next guy, a wedge of this
Sicilian-influenced creation is not a "slice" as afficionados of New York pizza
understand it.
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| | From: | Mike Christensen | | Subject: | Re: Me-N-Eds Pizza - Hillcrest | | Date: | 30 Nov 2004 09:41:20 -0800 |
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| Jim Lane wrote in message news:<1101793125.595509@news-1.nethere.net>...
> So what do they prefer when dining in and not to go? Foldable or not?
Of the ones I've been to, most only had (at best) a counter to stand at.
Mike
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