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I hope Gino's customers are at least saving money.
For better or worse, the change on Nostrand is going to make the change on Franklin look minor.
Brooklynian » Forum » Crown Heights and Prospect Lefferts Gardens »
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I don't believe that Ginos and Petezaaz are currently in competition. They both serve very different demographics.
Ginos is down and dirty simple fast pizza. Extremely similar the the 99 cent a slice pizza that has saturated the city. I see kids there all the time after school lets out.
Petezaaz is gourmet. They make the cheese in house, as well as the sausage. Both are excellent. The dough is amazing, wafer thin yet somehow (glen the dough guy) is able to have the dough retain a thin layer of softness while being crisp on the bottom.
The flavor combos are hit or miss for me, just based on certain foods I dislike.
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They are only in competition in terms of one being an inferior good to the other.
Now that superior pizza is to be had, even those with plebeian tastes may defect from Gino's on occasion.
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
Written up in tomorrow's NYT:
With all the Neapolitan ovens being installed around town, New Yorkers are eating a lot of new, but not much newfangled, pizza. One maverick is PeteZaaz, in Brooklyn. This narrow Prospect Heights shop with its cute takeout window is the work of Glen Hudson (formerly of Pulino’s) and the No. 7 veteran Peter Entner. They make pizza in the same crazy-quilt, globalist style as No. 7’s dishes and subs.
Results are smart and charming. A pie of ancho-chile-sauced carnitas, pickled corn and a hybrid mozzarella-cream cheese burrata, with a lily-gilding Cheez-It-and-lime-flavored gremolata ($17), excels in both the chili and pizza genres. A coconut-crusted tofu, bean sprout and peanut pizza ($14) tastes like the best new use for takeout Thai.
http://www.nytimes.com/2012/03/07/dining/reviews/petezaaz-in-prospect-heights-brooklyn.html?_r=1
For better or worse, the change on Nostrand is going to make the change on Franklin look minor. -
Very artisan.... but I think corn-on-pizza is a bit too much carb-overload for me. Need to balance it out.
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That is the Chile Con Carne Pie. The corn is pickled and the pie sauced with ancho pepper sauce, with slow cooked pork shoulder and topped with cream cheese buratta and finished with the corn and a lime zest Cheez-it Gremolata
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Thank you, sir. I shall give it a chance. Must decide on beer to pair it with.
That is the Chile Con Carne Pie. The corn is pickled and the pie sauced with ancho pepper sauce, with slow cooked pork shoulder and topped with cream cheese buratta and finished with the corn and a lime zest Cheez-it Gremolata
Cheez-it? I am in awe.
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I just had a slice at Nino's last month, right out of the oven. It was heaven.
“When he shall die, take him and cut him out in little stars and he will make the face of heaven so fine that all the world will be in love with night and pay no worship to the garish sun.” -
I hate that the URL isn't petezaaz-in-crown-heights-brooklyn ... boo.
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