Bob and Betty's 2

NY-style pizza was wood oven or coal oven,

That sounds expensive. As far as I'm concerned NY Pizza has to be foldable, the grease is just extra. Foldable and Affordable. Mmm, that sounds very desirable.

I will proudly admit to enjoying a slice of greasy pizza at Antonio's on Flatbush, despite it meeting some readers definition of "trash pizza".

However, I see no reason to eat Red Barron when I am outside of Ohio.

Coal and wood cost way more to permit, purchase and install than regular pizza ovens. So no, most NY pizza isn't wood or coal fired. My definition of NY-style pizza is pizza that can be purchased either by the slice or the pie. The Motorino, Patsy's/Grimaldi's, Frannys, Giuseppina's, Lucali, DeFaro, Totonno, etc. are artisanal versions of NY pizza, but they are not true NY pizza as you can't purchase a single slice.

I'm really grateful to have Bob & Betty's, I think they have an amazing selection of things you just can't find easily in our area. However, I have to admit that when I first moved to Crown Heights over 10 years ago I would get really pissed when I shopped there. I had several negative experiences in their market; spoiled milk, rotten meat, and I rarely/never saw fruit that wasn't rotten. But it seems like once Tony took over (or once people with a bit of $ moved in) a few years ago, all of a sudden the supermarket owners seemed to care more about the neighborhood and it's residents and realized that we deserve fresh food. I don't want to sound bitter, because like I said I am grateful and I happen to like Tony and the workers, but it is annoying that a supermarket can get away with treating customers like crap selling substandard food/products until certain types of people move into a neighborhood. But I guess that's everywhere, and maybe I'm wrong and it could have been a few isolated incidents. In any case, he's doing something right now because the place is fantastic. A bit too pricey for me, (I still shop at the smaller produce shops and bigger/ often cheaper markets), but he does stop pretty much whatever I could want from a whole foods (and more).

I bet they opened those places under the belief that customers would buy the pizza and they could make money, without caring whether it was authentic to NY.

Just like Antonio's and the other greasy places.

Sounds like a good strategy.

Thanks, Tony. Any chance of some less industrial meat options being offered at either store? Perhaps some Bell and Evans or Murray's whole chickens?

Huh? That's on 5th.

on a similar thread, pulp and bean wrote on Feb 26, 2013:

pulpandbean said:

The first step was opening the law office (now open) . The second step is opening The pulp and the bean prob 3wks to a month away. And third, will be opening b&b. This will be abit longer but the project is still active.

When you open Bob and Betty's II, will it be similar to Bob and Betty's I?

How will it be different?

Tony how are u going to deal with the lower income people in that area. You know the dead stare u always give them.

pulpandbean said:

The new BB will be very different. I will be offering a full service deli catering to the teachers and local population. I will have a a cheese counter. There will be more organic and locally produced goods. I will post the floor plan online when ihave some time

Thanks. There are a lot of health care workers too. They seem dominantly female. You can see their nursing scrubs.. Many of them seem to love salad, so you might want to have a by the pound ready to eat salad section and some stools for folks to eat at. Good profit margins there.

Thanks, but I'll stick to my 9-5. I have worked for small businesses before and they are far too much work and risk for my tastes.