Marie Guerra Easterby’s father, Gus, is widely known as the father of Detroit style pizza. But when he left Buddy’s in 1953, to open the Cloverleaf Bar & Restaurant, he brought the recipe with him, and the battle for bragging rights began. Today, Easterby and her brother run the bar and restaurant in Eastpoint, where they still lay claim to the original recipe, even if they sometimes take liberties with the pepperoni placement.
There are several new books about pizza coming out – the Modernist Pizza series, most notably (and we’ll have a separate show on that) – but Steve’s latest work about Chicago history is also a must-have guide for any visitor. Meanwhile, Dan Richer (Razza, Jersey City, NJ) is about to launch his cookbook on Nov. 9. Steve talks Chicago tavern thin vs. deep-dish vs. stuffed, then he talks with Dan about how far down the rabbit hole he’s gone on things like sauce matrices, calipers and cheese options.
Matthew Grogan loved the pizza from Grimaldi’s (and later, Juliana’s) so much, he quit his job in finance to help Patsy Grimaldi continue his vision. The New York native has seen Grimaldi through good and bad times, and feels the weight of carrying on that vision well into the 21st century. We discuss the complicated history of Grimaldi’s and Juliana’s, including the special challenges involved in running a coal-fired oven beneath the Brooklyn Bridge.
When Nick Buckland and his partner got around to opening Yard Sale, on the outskirts of London, they were looking to try to improve upon delivery and take-out pizza (this was before Covid-19). Figuring that out has helped them succeed, as they now prepare to open their 8th Yard Sale Pizza. Steve talks to Nick about working with ingredients from nearby Italy, and how that may have shaped Londoner’s thoughts about what pizza should be. He’ll also talk about his unique take on a British pizza using a beloved ingredient.
Adam Kuban‘s dad always aspired to have his own pizza place. Maybe that’s why the writer wound up becoming New York City’s first writer dedicated to covering pizza. Tackling a subject as wide and deep (and occasionally controversial) as NYC pizza is no small feat. Kuban agreed to meet at Scarr’s on the Lower East Side for a couple of slices, and to share some of his favorite slices around the city. This is incredibly important intel if you want to consider yourself an authoritative NYC pizza eater.
After a 19 month hiatus, the International Pizza Expo is back, somewhat diminished due to a raging Delta variant, but still, people from all over the country made their way to the desert to talk shop. I roamed the floor for Days 1 and 2 of the Expo, talking to all sorts of stakeholders about what they’re working on these days.
For 70 years, Denino’s has been one of the most beloved pizzerias on Staten Island. Featured in Pete Davidson’s film, “The King of Staten Island”, the restaurant is a family affair, and owner Michael Burke practically grew up in it. He shares some of the pizzeria’s secrets, and has some great advice for would-be pizzeria owners.
Frank Pinello grew up in Brooklyn and Long Island, and aside from hearing it in his voice, you can tell how passionate he is about creating the best slices. His work with chefs like Nate Appleman and the opening team at Roberta’s were seminal experiences, but it was when they handed him the reigns to Best Pizza in Williamsburg, that he really came into his own as a pizza maker.
All-Purpose is one of D.C.’s best pizza places, and the pies are a result of owner Mike Friedman’s many experiences at restaurants along the Eastern Seaboard. Sourcing only the best flour, tomatoes and cheese, he has elevated the typical New York thin, deck oven baked pizza, by adding hydration and a solid three days of fermentation.
Scott Wiener started out working in the Department of Cultural Affairs in Hoboken, New Jersey, when an impromptu pizza tour for his birthday led to the creation of a full-time business. Today there are 65 pizzerias in the Scott’s Pizza Tours universe, with more than a dozen tours offered every week. On top of that, Scott leads demos, speaks to industry leaders and even holds the world record for the most number of pizza boxes. The man lives his brand. Steve talks to him about what he looks for in a proper NYC slice.
