6.26
In “On pie”, Dean Allen writes his treatise on the finer points of good pizza. Simple, really: a little skill, a little time, a focus on process, add just a few good ingredients and voila: good pie. Sounds familiar.
6.9
The James Beard awards (aka “the Oscars of the food world”) were good to San Francisco this year. Craig Stoll of Delfina was named the best chef in California and Hawaii and the owners of Tartine were named the best pastry chefs or bakers in America. Mmmmm … both so good and both of them are in the Mission. Imagine that.
FYI: if you have not been to Delfina’s pizzaria you have not fulfilled your mission here on earth.
4.27
On kottke.org, a one-man, one-post discussion – I’ve never seen so many updates in one post – on the real issues surrounding the question of why New York style pizza is so hard to replicate in other parts of the country.
10.16
On a Google map, even.
Now, of course, there are plenty of pizza joints the public thinks are missing form the list and I say “bravo”! to that. The more pizza recommendations, the better.
From EaterSF & gridskipper