Archives: Podcasts

Rony Stark grew up in Italy, with an appreciation for homemade pasta and pizza. But when he moved to Nashville several years ago, he saw an opportunity to create something no one had done before: Roman pinsas. At ⁠PennePazze⁠ he offers both handmade pasta and these light and airy pizzas, and is expanding the business.

A pair of Filipino cousins joined forces with their Mexican friend to open a unique pizzeria in the Pilsen neighborhood of Chicago. ⁠Novel Pizza Cafe⁠ combines both of the partners’ cultures, but also thinks of itself as and all-day cafe. We took a closer look at how they make both a Chicago thin pie as well as a deep-pan.

We revisit this wonderful pizzeria from the Upper West Side of NYC, now that they have a second location downtown. Frank Tuttolomondo’s square slices at ⁠Mama’s TOO! ⁠are incredible.

 

We revisit ⁠L’industrie⁠ in NYC this week, after they came in 80th in the world from the 50 Top Pizza organization. We are revisiting this classic because they now have a second location in the West Village, but we spoke with owner Massimo Laviglia way back in 2020, when he was still finding his footing.

For nearly 80 years, Rose Barraco George has been a part of legendary ⁠Vito & Nick’s ⁠in Chicago. A true blue collar joint since it’s inception as a bar in 1920, the bar/restaurant continues its tradition of making one of the finest tavern style pizzas in the city.

Four years ago, we had Thomas McNaughton on the show, talking about his new concept, ⁠Flour + Water Pizzeria⁠ in the Mission District in San Francisco. Since the pandemic, he and his co-Chef/Culinary Director, Ryan Pollnow, moved and expanded the operation, tweaking the recipe, and deciding to set up a commissary in the new store that will ultimately support additional stores. Meanwhile, they operate a sit-down pizzeria in front and a slice shop in the back. That’s where I met Pollnow, to talk about the evolution of their pizzeria, and how they nailed one of the best gluten free slices I’ve ever had.

A Chicago native who grew up on NYC slices, Don Hernandez traveled around the country, ending up in Nashville several years ago. He never intended to open a pizzeria, but he found that it was recession and pandemic-proof, and the community just outside of town, in Madison, was incredibly supportive. His NYC-inspired slices at ⁠Pinky Ring Pizza⁠ go a few steps further, employing not one but two all-natural starters.

Jason Vincent (Giant, Chef’s Special) has worked in Chicago as a Chef for nearly 20 years. After stints at Lula and Nightwood, he struck out on his own and despite running two successful restaurants in town, decided to pursue pizza in a serious was during the pandemic. At ⁠Pizza Matta,⁠ he offers both an E. Coast-inspired thin as well as a Midwestern tavern style.

Kim Hayes’ background as a culinary employee at Macy’s and Marshall Fields laid the groundwork for her lifelong dream: to open a pizza farm with her husband, Brad. They’ve spent the last 10 years renovating the ⁠Alpha & Omega Farm ⁠in Princeton, MN, about an hour north of Minneapolis, creating “Pizza Nights” on Thursdays and Saturdays in the Summer and Fall. Steve spent the day with Kim as she prepped for a recent dinner service.

Ryan Ososky has worked for some of the biggest chefs on the West Coast – Bradley Ogden, Michael Mina, Wolfgang Puck – and when he decided to go out on his own, he felt the most appropriate use of his skills would be pizza. Not just any pie though, he had to make the Detroit style pizzas he remembered growing up Michigan. But Ryan’s pies at ⁠Dtown⁠ go way beyond just pepperoni; he now offers a $100 pie with A5 Wagyu and caviar…