Traditional recipes

New York Pizza (and Drinks!) Come's To Atlanta

New York Pizza (and Drinks!) Come's To Atlanta

New Timeone's restaurant opened this week in Atlanta to give people real New York pizza and drink menu.

New Atlanta pizza joint, Timone’s, opened this week and has a surprisingly awesome drink menu. Ron Eyester’s new restaurant is open for dinner daily and weekends for lunch. It’s located near Ron Eyester’s other restaurant – Family Dog – on the same stretch of North Highland.

The atmosphere of the restaurant is to have a distinct energy. The bar is right when you walk in, and the kitchen is completely open which gives customers the whole pizza dough in the air experience. The pizza and restaurant both have a “New York” vibe.

The bar is minimalistic and clean with both beer and wine on draft. There is also old-fashioned soda and house-made sodas. The menu has drinks like grapefruit spritzers. Venetian spritz’s, old-school egg creams, Mexican Coke, and even a wide arrange of coffees to enjoy with house gelato and biscotti.

The photography on the walls is from New York streets and restaurants, and most light fixtures are all handmade by the owner, except the Tiffany chandelier- that’s from Eyester’s childhood home on Long Island.

Weekly Recipe: Easter Pizza di Pasqua by Lucciola's Chef Michele Casadei Massari

Here comes the Easter bunny hopping back into our lives as we celebrate another spring, and with our furry friend comes the expectation of a grand feast. While you may be planning some lovely glazed ham or some roast lamb, and certainly prepping for all those chocolate eggs, Chef Michele Casadei Massari hopes to inspire you with some international flavors.

As owner and head chef of Lucciola restaurant in New York City's upper west side, Chef Massari knows a thing or two about authentic Italian cuisine. He infuses his menu with tradition and timeless technique, and the same is true for his holiday favorite.

"The Pizza di Pasqua is a typical preparation from the regions of central Italy, Umbria and Marche in particular," he says. "It's a perfect dish to celebrate Easter and Easter Monday&mdashcalled, La Pasquetta in Italian&mdashand the first warming rays of the sun with a nice picnic in the park."

Pizza di Pasqua, also known as Crescia di Pasqua or torta di Pasqua, is a thick and rich Italian cheese bread molded in a dome shape similar to the panettone you're used to having a Christmas. Parmigiano Reggiano is a main ingredient alongside the bready staples of flour and eggs. The warm, comforting concoction is usually served as an antipasto, often with a side of cold cuts or boiled eggs. Massari says it's a must-have for any Italian Easter picnic.

"Italian picnics are not like ordinary &lsquopicnics,&rsquo" Massari says. "They are elaborate, multi-course al fresco banquets that often involve a little nap in the grass&mdashwhich is so Italian! I think that Pizza di Pasqua can be enjoyed any time, and the same goes for quick naps."

We teamed up with Chef Massari to bring you his go-to Pizza di Pasqua recipe, so you can share the joy of Italy with your friends and family. It's sure to impress your guests, and it might just become a new tradition.

"I love this quick and easy recipe," he says, "because it is prepared with dough using instant yeast which makes it simpler and faster, yet it retains all the great qualities of the savory bread."

Ingredients (For 6 People):

  • 4 large Organic brown eggs
  • 12 Oz flour 00
  • Half a glass of seed oil
  • Half a glass of whole milk
  • 10 oz of Parmigiano Reggiano PDO 24 months
  • 5 oz of Parmigiano Reggiano PDO 14 Months cut in small cubes
  • 1oz of instant yeast for pizza
  • Your favorite Dutch oven pot
  1. With the help of an electric whisk or a mixer, first work the eggs with the oil.
  2. Gradually add the flour, milk and grated Parmigiano Reggiano 24 Months.
  3. Add the yeast and the pieces of Parmigiano Reggiano 14 Months.
  4. Grease your Dutch oven pot and bake the pizza di Pasqua dough in a preheated oven at 350F for 45 minutes.

If you want to cook it grandma style

  1. Skip the Dutch over and grease an aluminum 3mm casserole pan very well.
  2. Insert the dough, cover with the lid and cook it on a stove top for about 45 minutes with a flame spreader. Use high heat for the first three to four minutes, then put the stove on low and cook slowly.

Aperitivo Pairing: Otto's Kin (Dark rum, Campari, Chinotto Lurisia, Orange juice, Lime juice, Parmigiano Reggiano 36 Months Peel)

Wine Pairing: A clean, fresh red wine like Ciliegiolo di Narni, from Umbria.

Beer Pairing: A persistent Italian Pale Ale with pink pepper, like the Almond '22 Pink IPA.

Recipe Summary

  • 1 teaspoon active dry yeast
  • ⅔ cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 (10 ounce) can tomato sauce
  • 1 pound shredded mozzarella cheese
  • ½ cup grated Romano cheese
  • ¼ cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes
  • 2 tablespoons olive oil

Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.

Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.

When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.

Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.

Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.

The essential part of Neapolitan pizza is the pizza dough. Alex and I have been working on our recipe for over 10 years. In honing our dough recipe, we’ve learned a few things from some of the premiere pizza restaurant chefs in America, who themselves have studied the pizza in Naples!

  • Use Tipo 00 flour. Tipo 00 flour is the type of Italian flour that Neapolitan pizza restaurants use. It makes for a beautiful, supple and fluffy dough. You can find it at your local grocery or online. If you can’t find it, you can use all-purpose it will still make next level pizza!
  • Refrigerate the dough 2 to 3 days before baking (optional). If you can, we recommend placing your pizza dough in a sealed container and refrigerating it for 2 to 3 days. This naturally ferments the dough and brings a nutty, complex flavor to the dough. Of course, this is optional: sometimes it’s not possible to think ahead!

28 Things You Need To Eat In ATL Before You Die

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Atlanta is home to some of the best Southern food in the country, but that’s not all this city is known for. From BBQ joints, to authentic Italian pizza, to basic brunching, Atlanta has it all.

Just in case you can’t tackle every restaurant in Atlanta’s massive food scene, we’ve narrowed it down to the top 28 things you need to eat in ATL before you die. And there was just no possible way for us to rank these, so you must visit them all.

1. Fried Chicken at Mary Mac’s

Photo courtesy of Rebecca Son

If you want real, Southern fried chicken, this is the spot. For over 70 years, Mary Mac’s has been considered the epitome of homestyle, Southern cooking. It was even officially declared as Atlanta’s Dining Room by the Georgia House of Representatives. Now that’s legit.

2. A Hotdog at The Varsity

Photo courtesy of The Varsity

“What’ll ya have?” A hotdog. That’s what you’ll have.

3. A Burger at The Vortex

Photo courtesy of The Vortex

If you just turned 21 and you’re feeling super edgy, this is the place for you. Posters of half naked girls, smoking bar, and killer burgers. You can’t go wrong.

4. An Avenue A Bagel at The General Muir

Photo courtesy of Sara Kotcher

We may not be in New York, but these bagels are just as good. Trust us.

5. Chicken Parm at Gio’s Chicken Amalfitano

Photo courtesy of Eric Solomon

Mama Mia! This will seriously make your mouth water. Like ours is. Right now. Looking at this picture.

6. Pizza at Antico

Photo courtesy of Anabelle Kaplan

This is hands-down the best pizza in Atlanta. Or basically anywhere. It even scored a spot on Business Insider’s “The Best Pizza in 10 Big Cities Around The US”.

7. A Cheeseburger at Holeman and Finch

Photo courtesy of Holeman and Finch

Previously only available at 10 o’clock, this bad boy is now available all the time. So now you have no excuse to not try this burger.

8. A Popsicle at King of Pops

Photo courtesy of Danielle Ball

Whether you’re at a farmer’s market, Whole Foods, a local festival, or even on campus, you can always find the ever-enticing rainbow umbrella that sells the most delicious popsicles ever. Chocolate Sea Salt is our personal favorite.

9. The Oshi Roll at Miso Izakaya

Photo courtesy of Eric Solomon

If you’re trying to stack up some Insta likes, this looks really pretty. This beautiful sushi masterpiece tastes better than it looks.

10. Any Sandwich at Sawicki’s

Photo courtesy of Danielle Ball

Literally all of them. One of them even has french fries in it. Yes.

11. Texas Fries at Fox Bros. Bar-B-Q

Photo courtesy of Danielle Ball

Fries drenched in BBQ sauce, covered with chopped brisket or pulled pork, jalapeños and melted cheese. If this doesn’t get you going, you’re wrong.

12. Chicken And Waffles at 10th & Piedmont

Photo courtesy of 10th & Piedmont

Do you like corn dogs? Do you like chicken and waffles? If you answered yes to both of these questions, this is your dream dish.

13. Maple Bacon Cheddar Doughnut at Sublime Doughnuts

Photo courtesy of Lois Johnson

We know this sounds so bizarre, but we promise you won’t regret it. Only sold on Saturdays, so get out of bed and inhale at least four of these doughnuts.

14. S’more Bread Pudding at Saltyard

Photo courtesy of Olivia Sahlman

You know that feeling when you think you’re super full, and then you look at the dessert menu and you’re suddenly ravenous. This is what that feels like.

15. Acai Bowl at Kale Me Crazy

Photo courtesy of Danielle Ball

Kale me crazy for wanting to be healthy, but we didn’t know what love was until we tasted this.

16. Nutella Pancakes at Rise-n-Dine

Photo courtesy of Sara Kotcher

17. Brown Butter Almond Brittle at Jeni’s Splendid Ice Creams

Photo courtesy of Anabelle Kaplan

The flavors are so unique, that it will take you at least 10 tasters before you can decide which flavor you’ll get.

18. Grilled Cheese at Folk Art

Photo courtesy of Eric Solomon

Ooey. Gooey. Toasty. Crispy. Buttery. Folk Art has everything you’ve ever wanted in a grilled cheese, plus more.

19. A Steak at Bones

Photo courtesy of Morgan Goldberg

You’ll probably only go here when your parents are in town, so order the biggest, juiciest piece of meat on the menu.

20. Spicy Tuna Crispy Rice at Umi

Photo courtesy of Sara Kotcher

Ladies/fellas. If you’re trying to impress your significant other, get out your wallet and treat that beautiful person to some spicy tuna crispy rice at Umi.

21. Sesame Fries at Takorea

Photo courtesy of Takorea

Step 1: Order them. Step 2: Drench them in Chipotle ketchup. Step 3: Devour them. Step 4: Repeat steps 1-3 as many times as you deem fit.

22. Chicken 65 at Zyka

This chicken will forever hold a special place in your heart.

23. Eggs Benedict at West Egg Cafe

Photo courtesy of Rebecca Son

You might have to wait two hours for a table, but trust us when we say that this breakfast is totally worth it.

24. Crispy Brussel Sprouts at Yeah! Burger

Photo courtesy of Danielle Ball

Now you can call your mom and tell her you that you really have been eating your vegetables (but don’t tell her that they’re covered in cheese).

25. Lobster Macaroni and Cheese at Poor Calvin’s

Photo courtesy of Poor Calvin’s

Are you familiar with Southern comfort and Thai fusion? We weren’t either. But OMG we are so glad that Poor Calvin’s exists. Especially because of their lobster mac.

26. Beet-cured Salmon at Buttermilk Kitchen

Photo courtesy of Eric Solomon

If you love smoked salmon, you can’t miss this. We wouldn’t steer you wrong.

27. Bubble Tea at Sweet Hut Bakery & Cafe

Photo courtesy of Sweet Hut

With flavors ranging from Honey Jasmine Green Milk Tea to Taro Milk Tea, you’ll definitely become a regular at Sweet Hut.

This New York City Coffee Shop Wants You to Eat Pizza for Breakfast

The American palate is endlessly fascinating, especially when it comes to breakfast. Many people I know won&apost think twice about devouring a chocolate-dipped granola bar or a cinnamon bun dripping with frosting in the morning, but they&aposd never grab a slice of pizza on their way to the office. But why not?

Jordan Baker, owner of Baker&aposs Pizza & Espresso in Manhattan, agrees with me. Baker opened the slice and coffee shop (which starts serving pizza and coffee at 8 a.m.) as an offshoot of his restaurant Baker’s Pizza to try to subvert most Americans’ expectations of what breakfast can be.

When I told Baker that the only times I ever recall seeing pizza on a morning menu is at brunch, he had two very strong hypotheses regarding the reason. “I think there&aposs a pragmatic reason and an emotional reason,” he wrote in an email. “Pizza ovens use a lot of space and a lot of energy, and it usually doesn&apost make sense logistically for a restaurant that isn&apost a pizzeria to invest in the equipment.” He explained that while some restaurants may make flatbreads in a convection oven, to make a real pie, a restaurant will need to invest in a large pizza oven.

The other reason Baker suspects is simple: Habits are hard to break, especially food habits. He mentioned that when it comes to breakfast, people are even more inclined to be creatures of habit. “You&aposre usually on autopilot, and pizza isn&apost the first thing you think of. We&aposre trying to change that.”

A good way to ease people into the idea of pizza for breakfast is to incorporate classic American breakfast flavors into the pies. Baker and his executive chef Jamie Cacace developed three breakfast pies when the restaurant opened in August. All of the early-morning pizzas come with a kind of egg: Their Southwest pizza seems inspired by a breakfast burrito, with scrambled eggs (as well as vegetables, cheddar, and salsa), and their Benedict pie is, perhaps unsurprisingly, a wondrous creation of over-easy eggs, Canadian bacon, and hollandaise. Even if you’re not an early riser, you can certainly get your fix of classic pizza for breakfast: after 11 a.m., the restaurant serves more typical slices, like Margherita, mushroom, and pepperoni.

Of course, when customers do make the choice to try a slice for breakfast, they’re delighted. “They feel like they&aposre indulging, and breaking their usual monotonous morning routine,” Baker said. 𠇋usiness professionals in their 30s are coming in and they&aposre smiling like high school kids who are playing hooky from school.”

5. Botica

Chef Mimmo Alboumeh, the former owner of Red Pepper Taqueria, recently opened Botica in the former Watershed space. The chef melds some of the more savory dishes he created for the menu at Red Pepper Taqueria with flavors and ingredients in dishes reminiscent of those he grew up eating while living in Lebanon, Italy, and Spain. Look for a wide selection of tacos on the menu here, including a falafel taco and another incorporating lamb birria braised and smoked on a Big Green Egg, along with Spanish octopus, grilled chorizo potatoes, and churros. Masks required.

Is New York Water Really The Secret To The Best Bagels and Pizza?

There are few questions that have plagued human existence for centuries: What is the meaning of life? What happens to us after we die? How come baby animals are so darn cute? Then, there is maybe the most hotly debated question of them all: Does New York City tap water really make the city&aposs bagels and pizza taste better?

At times, emotion and bias have co-opted the question. But according to science, the answer is a definitive. yeah, kind of. While the city’s water is certainly unique and has defining qualities, the impact it has on the actual taste and texture of bagel and pizza dough may be more minimal. In fact, the production techniques are likely what makes these signature New York items taste better.

But first, the water. As the largest unfiltered water supply system in the US, New York City tap water comes from the southeastern part of the state, from what is called the “NYC watershed.” While there are three distinct areas it can come from, 90 percent of the water the city (and surrounding areas) consumes comes from the Catskill and Delaware Watersheds. Mostly collected from precipitation (rain & snowfall), the state of New York calls the water from the NYC watershed the 𠇌hampagne” of drinking water.

Then, of course, there is the water’s long journey from the Catskills to the city’s nine million residents. It travels through a century-old system of pipes, tunnels and streams to get from the mountains to one’s mouth (or in this case, a pizza crust). According to a recent feature in the New York Times, that system is in serious need of repairs. The water takes anywhere from 12 weeks to a year to travel from the watershed to the city. Before arriving however, it lands at Hillview Reservoir (what the Times calls a 900-million gallon bathtub) where the water is treated with a variety of chemicals - like chlorine, phosphoric acid and sodium hydroxide - to disinfect and raise pH levels. From there, it enters the city and passes through a 6,800-mile-long network of iron and steel pipes (while the city has tried to replace all the lead pipes, they concede that it’s likely a few have been missed especially in old homes and buildings).

Along the way, the water can pick up a variety of minerals, elements and components, not to mention the added minerals from Hillview and the natural deposits from the Catskills. This could include sulfate, radium, thorium, radon, fluorine, magnesium, lead, bromine, calcium, chlorine, bromate and chloramines.

Every city’s water differs slightly, depending on where the water comes from. New York water is considered to be “soft,” meaning it has low concentrations of calcium and magnesium due to the makeup of the water that flows into the Catskills and Delaware Watershed. According to the American Chemical Society the only American city with “softer” water is Boston. This makes a difference on several levels. For one, it’s easier to create lather and suds with soft water. Soft water tastes slightly different than hard water, perhaps even saltier due to the increase in sodium ions. Beyond the taste though (and most important for our pizza and bagels) the difference in water also has an effect on the gluten in dough. The presence of calcium and magnesium in hard water strengthens the gluten in the dough, making the finished product tougher and stronger. With very soft water, the dough tends to get soft and sticky. As Smithsonian Magazine puts it, New York City tap water is sort of the “Goldilocks” of water when it comes to dough-making.

While this scientific proof will give many of the city’s residents another reason to brag, the American Chemical Society makes it clear that this isn’t the only reason - nor, likely, the main one - that the city’s bagels are so good. The production process, most importantly the proofing of yeast and the boiling of the bagels prior to baking them, is what better defines the texture and taste of signature New York bagels. As for pizza, there’s a reasonable theory that the people who make pizza in New York are just really good at making it due to decades of practice (and a knowledge of how important fermentation is in bread making).

So, yes, New York City water is unique and does contain properties that likely make it more conducive to better dough for bagels and pizza. That isn’t to say that one can’t make quality dough-based products outside of the city - after all, one can artificially make water softer, and a bagel chain that stretches from Florida to California and backed by Larry King is doing this and using it as a selling point. But come on, Florida bagels? Let’s just say no one is writing songs about those.

The Pizza-and-Beer Train: New York City’s Hidden Railroad

Most New Yorkers have not heard of the New York & Atlantic Railway, a freight line in the middle of New York City. But the line is growing, as rail freight emerges as a viable option.

Credit. Joe Carrotta for The New York Times

Ask a New Yorker about their opinion regarding trains and you will likely get an earful about the sputtering subway system or the less-than-reliable commuter rail lines that stretch into the suburbs.

But few New Yorkers have ever glimpsed, or even heard of, the New York & Atlantic Railway, a freight train that would seem more familiar rumbling across the Great Plains, not chugging through crowded city neighborhoods in Queens and Brooklyn, bearing cars loaded with food, scrap metal, construction materials and even beer.

Now the little-known railroad’s profile is about to get much bigger.

City officials have been working to reduce the inundation of trucks on New York’s streets. The trucks carry about 90 percent of the city’s freight, more than most major American cities, contributing to the city’s worsening gridlock and pouring greenhouse gases into the air.

By contrast, the city’s rail lines transport just 2 percent of New York’s cargo.

To change that, city officials are investing tens of millions of dollars to upgrade the freight train’s corridors, including modernizing several rail depots.

The railway will also handle more freight because another little-known piece of the region’s transportation network will soon be expanded: a service that floats rail cars from New Jersey across New York Harbor by barge to Brooklyn, where they connect with New York and Atlantic’s line.

“That rail line has an important but unsung job of diverting truck traffic, and it is key to the future of freight transport for New York City,” said Representative Jerrold Nadler, a Democrat who has long advocated rail freight, including supporting building a tunnel under New York Harbor connecting New Jersey to Brooklyn.

The New York & Atlantic line now is in the surprising position of having its big diesel locomotives — and the sooty, graffiti-strewn boxcars they haul — pegged as a progressive, environmental choice for New York.

“Anything with rail freight in New York City has to come through us,” said James Bonner, the railway’s president. “We’re the conduit to a lot of growth. It all kind of hinges here.”


New York & Atlantic operates on a handful of freight-only lines in Queens, Brooklyn and eastern Long Island mostly by sharing commuter lines run by the Long Island Rail Road, per a 1997 agreement.

The short-line railroad receives most of its loaded cars from trains operated by CSX Transportation, one of the nation’s largest freight railroad companies, and other railroads from north of the city. They snake down through the Bronx and over the Hell Gate Bridge into Queens, to New York & Atlantic’s cramped rail yard in Glendale, which has the Manhattan skyline for a backdrop.

New York & Atlantic then takes the cars and distributes them to businesses along its lines where they are often taken onto tracks leading to a customer’s property. Some trains end up at rail-to-truck hubs, where goods are transferred to trucks for local deliveries.

The hubs are vital to rail freight expansion since trains cannot reach all parts of the city. Several truck transfer points along the railway’s Brooklyn line will be improved under a $100 million plan by the city’s Economic Development Corporation to upgrade the city’s maritime and rail freight distribution system.

“New York City’s rail infrastructure provides significant untapped capacity, whereas our aging highways are at maximum capacity, which limits our ability to remain globally competitive,” said Ryan White, director of freight initiatives for the Economic Development Corporation.

New York & Atlantic’s volume has grown to 30,000 cars, from roughly 10,000 cars in 1997, Mr. Bonner said.

Since one rail car can haul as much as four tractor-trailer trucks, those 30,000 cars eliminate some 120,000 truck trips.

Trucks, and the traffic they cause, helped rally support for a recently approved plan to charge drivers to enter Manhattan’s busiest neighborhoods. A congestion pricing panel formed by Gov. Andrew M. Cuomo last year recommended imposing the highest fees on trucks.

New York & Atlantic, which serves about 80 customers in the city and in Long Island, has about 60 employees, including eight train crews that must obey strict traffic restrictions and follow a timetable scheduled around the Long Island Rail Road, the country’s busiest commuter rail.

Most deliveries are done at night when there are fewer commuter trains. “We have to operate in a very tight window,” Mr. Bonner said.

In many ways, the train crews practice railroading as it was done a century ago, from assembling the train in the yard and coupling one car to another, to climbing down to the tracks to maneuver heavy hand switches.

As they lumber along through the dense urban landscape, passing highways, parks, cemeteries and shopping centers, the freight trains draw curious stares.

Ingredients of Sicilian Pizza

An authentic Sicilian pizza or sfincione is made with a thick, spongy dough. This mixture of flour, water, yeast, and olive oil is left to rise and then pressed into a well-oiled square baking pan. The crust is then topped with a sauce made from onions sautéed in olive oil, chopped anchovies, tomatoes, and spices like oregano and crushed red pepper.

The sauce is covered with breadcrumbs and grated caciocavallo cheese and then baked in a hot oven. The spongy dough will soak up the olive oil at the bottom of the pan and create a crispy, charred bottom, while the middle will remain soft and spongy.

For New York-style Sicilian pizza, the same kind of spongy dough is pressed into a well-oiled square baking pan but topped with tomato sauce and mozzarella cheese, preferably fresh.

Watch the video: Johnny Ts NYC Tourist Tips (December 2021).