grabbing a slice in new york for the first time
whenever that is whoever you are
is a transcendent experience
a life event with details you may or may not remember
but know this
to me it means freedom.
who could try them all who would try them all
even the average spots they still make me smile
at least momentarily they fulfill my yearning
to relive that virgin slice experience
and to reach higher plateaux along my trail toward pizza heaven.
you can go nearby or venture somewhere by train or car
follow up on a review utilize a tip from someone you know
find yourself feeling hungry in an unfamiliar area
pizza is there.
in excess not so healthy but shit it’s gotta be better for you
than fast food hamburgers
myself i try to limit it to 1 slice at lunch
dinner is another story.
must check out super thin cracker crust or thick square sicilian style
naples plate-size circumference fork and knife focaccia sfincione
grandma brick oven staten island bronx gas oven coal-burning wood-burning
900 600 500 degrees
bubbly charred bottom original famous rays stracitella robiola truffle
it’s only a matter of time
before the 5 inch foie gras caviar pie will debut at $79 a pop
or perhaps it already has
the food writers and gourmets will talk it up
wealthy people love pizza too.
must check out the classics
places that claim to be the first
families that have known cheese for decades descendants churning out pies
sometimes at odds over whether the business should expand
to accommodate all the cousins
first they must remain true to the ideal the quality and the history
and to that framed picture of grandpa and great uncle up there on the wall
men who wore black bow ties fedoras and white baker’s aprons.
neighborhood joints where owners still work dough
remind me of old town bars only the counter is formica not mahogany
the bartender is spreading sauce baking pies not straining vodka
and the habit of course
cheesy saucy crunchy chewy dime-saving Italy-beckoning all-empowering pizza pies.