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<!--Generated by Squarespace Site Server v5.11.81 (http://www.squarespace.com/) on Mon, 28 May 2012 18:16:19 GMT--><feed xmlns="http://www.w3.org/2005/Atom" xmlns:dc="http://purl.org/dc/elements/1.1/"><title>pizzacentric</title><subtitle>stories about pizza and food</subtitle><id>http://www.pizzacentric.com/journal/</id><link rel="alternate" type="application/xhtml+xml" href="http://www.pizzacentric.com/journal/"/><link rel="self" type="application/atom+xml" href="http://www.pizzacentric.com/journal/atom.xml"/><updated>2012-05-26T02:39:37Z</updated><generator uri="http://www.squarespace.com/" version="Squarespace Site Server v5.11.81 (http://www.squarespace.com/)">Squarespace</generator><entry><title>bien cuit - yearning for pizzette</title><category term="Brooklyn, NY"/><category term="Perspectives"/><category term="Pizza Proxies"/><category term="Places"/><id>http://www.pizzacentric.com/journal/2012/5/23/bien-cuit-yearning-for-pizzette.html</id><link rel="alternate" type="text/html" href="http://www.pizzacentric.com/journal/2012/5/23/bien-cuit-yearning-for-pizzette.html"/><author><name>Michael Berman</name></author><published>2012-05-23T20:17:55Z</published><updated>2012-05-23T20:17:55Z</updated><summary type="html" xml:lang="en-US"><![CDATA[<p><span class="full-image-block ssNonEditable"><span><img src="http://www.pizzacentric.com/storage/2012/bien-cuit/Michael%20Berman-Bien-Cuit1.jpg?__SQUARESPACE_CACHEVERSION=1337963715342" alt="" /></span></span>

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bien cuit - yearning for pizzette
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<p>Smug counter help, lunching ladies who gossip about nannies, and high prices ― all of these things be damned. The bread at Bien Cuit is so good...</p>]]></summary></entry><entry><title>food for thought - soft shell crabs</title><category term="Brooklyn, NY"/><category term="Food for Thought"/><category term="Home Preps"/><category term="Seafood"/><id>http://www.pizzacentric.com/journal/2012/5/9/food-for-thought-soft-shell-crabs.html</id><link rel="alternate" type="text/html" href="http://www.pizzacentric.com/journal/2012/5/9/food-for-thought-soft-shell-crabs.html"/><author><name>Michael Berman</name></author><published>2012-05-09T14:00:33Z</published><updated>2012-05-09T14:00:33Z</updated><summary type="html" xml:lang="en-US"><![CDATA[<p><img class="imageToSwap" src="http://www.pizzacentric.com/storage/2012/softshellsandwich/michaelberman-softshellcrab_1.jpg" alt="" /></p>

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food for thought - soft shell crabs
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<p>It was lunchtime, I was hungry, and I needed cash....</p>]]></summary></entry><entry><title>quick rec: koronet</title><category term="New York, NY"/><category term="Pizza"/><category term="Places"/><category term="Quick Recs"/><id>http://www.pizzacentric.com/journal/2012/4/25/quick-rec-koronet.html</id><link rel="alternate" type="text/html" href="http://www.pizzacentric.com/journal/2012/4/25/quick-rec-koronet.html"/><author><name>Michael Berman</name></author><published>2012-04-25T14:51:13Z</published><updated>2012-04-25T14:51:13Z</updated><summary type="html" xml:lang="en-US"><![CDATA[<a href="http://www.pizzacentric.com/journal/2012/4/25/quick-rec-koronet.html"><img src="http://www.pizzacentric.com/storage/2012/koronet/koronet-pizza-0.jpg?__SQUARESPACE_CACHEVERSION=1335367561129" /></a>



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quick rec: koronet
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<p>As an undergraduate at NYU I rotated through many good pizza options in the Village, but whenever friends at Columbia...</p>]]></summary></entry><entry><title>pizza rustica: is it pizza?</title><category term="NYC"/><category term="Pizza Proxies"/><id>http://www.pizzacentric.com/journal/2012/4/7/pizza-rustica-is-it-pizza.html</id><link rel="alternate" type="text/html" href="http://www.pizzacentric.com/journal/2012/4/7/pizza-rustica-is-it-pizza.html"/><author><name>Michael Berman</name></author><published>2012-04-07T04:25:32Z</published><updated>2012-04-07T04:25:32Z</updated><summary type="html" xml:lang="en-US"><![CDATA[<span class="full-image-block ssNonEditable"><span><img src="http://www.pizzacentric.com/storage/2012/pizza-rustica/3T5D0020.jpg?__SQUARESPACE_CACHEVERSION=1333739698994" alt="" /></span></span>

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pizza rustica: is it pizza?
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<p>We have many names for those elongated sandwiches stuffed with meats, vegetables, and cheese ...</p>]]></summary></entry><entry><title>di fara - the wait</title><category term="Brooklyn, NY"/><category term="Perspectives"/><category term="Pizza"/><category term="Places"/><id>http://www.pizzacentric.com/journal/2012/3/20/di-fara-the-wait.html</id><link rel="alternate" type="text/html" href="http://www.pizzacentric.com/journal/2012/3/20/di-fara-the-wait.html"/><author><name>Michael Berman</name></author><published>2012-03-20T15:45:45Z</published><updated>2012-03-20T15:45:45Z</updated><summary type="html" xml:lang="en-US"><![CDATA[<span class="full-image-block ssNonEditable"><span><img src="http://www.pizzacentric.com/storage/2012/difara-thewait/3T5D5422-Edit.jpg?__SQUARESPACE_CACHEVERSION=1332342485640" alt="" /></span></span>

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di fara - the wait
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<p>The first thing you notice at Di Fara Pizza on Avenue J in Midwood, Brooklyn is how shabby it looks....</p>]]></summary></entry><entry><title>the freedom of pizza</title><category term="NYC"/><category term="Perspectives"/><category term="Pizza"/><category term="Places"/><category term="Washington, DC"/><id>http://www.pizzacentric.com/journal/2012/3/6/the-freedom-of-pizza.html</id><link rel="alternate" type="text/html" href="http://www.pizzacentric.com/journal/2012/3/6/the-freedom-of-pizza.html"/><author><name>Michael Berman</name></author><published>2012-03-07T04:17:00Z</published><updated>2012-03-07T04:17:00Z</updated><summary type="html" xml:lang="en-US"><![CDATA[<span class="full-image-block ssNonEditable"><img src="http://www.pizzacentric.com/storage/2012/intro/MichaelBerman-1102.jpg?__SQUARESPACE_CACHEVERSION=1330664299531" alt="" /></span>

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the freedom of pizza
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<p>Pizza inspires passion....</p>]]></summary></entry><entry><title>rocco's top notch cephalopods</title><category term="Brooklyn, NY"/><category term="Multimedia"/><category term="Pizza Proxies"/><category term="Seafood"/><id>http://www.pizzacentric.com/journal/2012/2/20/roccos-top-notch-cephalopods.html</id><link rel="alternate" type="text/html" href="http://www.pizzacentric.com/journal/2012/2/20/roccos-top-notch-cephalopods.html"/><author><name>Michael Berman</name></author><published>2012-02-20T05:23:00Z</published><updated>2012-02-20T05:23:00Z</updated><summary type="html" xml:lang="en-US"><![CDATA[<img src="http://www.pizzacentric.com/storage/2012/roccos/top_rocco_button.jpg?__SQUARESPACE_CACHEVERSION=1329667669778" alt="" />

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rocco's top notch cephalopods
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<p>The first time I had Rocco&rsquo;s impeccable fried calamari it was because I needed to get my car inspected....</p>]]></summary></entry><entry><title>quick rec: monday, tony's on graham</title><category term="Brooklyn, NY"/><category term="Pizza"/><category term="Places"/><category term="Quick Recs"/><id>http://www.pizzacentric.com/journal/2012/1/30/quick-rec-monday-tonys-on-graham.html</id><link rel="alternate" type="text/html" href="http://www.pizzacentric.com/journal/2012/1/30/quick-rec-monday-tonys-on-graham.html"/><author><name>Michael Berman</name></author><published>2012-01-30T20:42:13Z</published><updated>2012-01-30T20:42:13Z</updated><summary type="html" xml:lang="en-US"><![CDATA[<span class="full-image-block ssNonEditable"><span><img src="http://www.pizzacentric.com/storage/2012/tonysgraham/3T5D3951.jpg?__SQUARESPACE_CACHEVERSION=1327958225605" alt="" /></span></span>

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quick rec: monday, tony's on graham
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<p>It was the old <em>one-slice-turns-into-two routine</em> today at Tony's on Graham....</p>]]></summary></entry><entry><title>pizza it is a-changin'</title><category term="NYC"/><category term="Perspectives"/><category term="Pizza"/><category term="Places"/><id>http://www.pizzacentric.com/journal/2012/1/8/pizza-it-is-a-changin.html</id><link rel="alternate" type="text/html" href="http://www.pizzacentric.com/journal/2012/1/8/pizza-it-is-a-changin.html"/><author><name>Michael Berman</name></author><published>2012-01-08T20:54:27Z</published><updated>2012-01-08T20:54:27Z</updated><summary type="html" xml:lang="en-US"><![CDATA[<span class="full-image-block ssNonEditable"><span><img src="http://www.pizzacentric.com/storage/journal-images/rays/AContactSheet-001.jpg?__SQUARESPACE_CACHEVERSION=1324428634992" alt="" /></span></span>

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pizza it is a-changin'
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<p>At some point during my unhappy junior high years...</p>]]></summary></entry><entry><title>notes on process: cookies &amp; confit</title><category term="Anywhere"/><category term="Home Preps"/><category term="Multimedia"/><category term="NYC"/><category term="People"/><category term="Pizza Proxies"/><id>http://www.pizzacentric.com/journal/2011/12/7/notes-on-process-cookies-confit.html</id><link rel="alternate" type="text/html" href="http://www.pizzacentric.com/journal/2011/12/7/notes-on-process-cookies-confit.html"/><author><name>Michael Berman</name></author><published>2011-12-08T04:57:00Z</published><updated>2011-12-08T04:57:00Z</updated><summary type="html" xml:lang="en-US"><![CDATA[<img src="http://www.pizzacentric.com/storage/journal-images/duckconfit/lahey-9.jpg" title="" />

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notes on process: cookies & confit
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<p>Many pizzamen I&rsquo;ve met have described dough-making as a nuanced process....</p>]]></summary></entry></feed>
