That looks like a real nice pizza parlour from the outside.....Your video was most enjoyable to me...Good job.....Now, I never had a white pizza so I really can't comment on it, but I do like anchovie pizza, only the ones I get have broken pieces of the fish scattered lightly on the pizzas to not overwhelm your taste buds with strong salt.....Your score looks reasonable to me...Good job Antonio....
New Park was my friends favorite pizza place then I took him to Brothers in Fresh Meadows and he's been a fan ever since. Brothers is similar to Luigis in Brooklyn.
What a great surprise- not just a pizza review, but one with the Cali Kid and the parents. The flop and the cheese overload seem to be the trademark points for their pizza. It does look like it's probably pretty tasty, though. It did appear to me that they left a little too much flour on the cornicione, but that could have just been the lighting. I was a bit surprised at the amount of char, as I don't recall seeing that much before. But I've heard their oven does run at a really high temp. I believe their oven is similar to the one used by Modern Apizza. Pretty appetizing pizza overall, if a bit sloppy. And those prices are quite reasonable.
He and Yvette were here for a total of 3 days, it was nice to get Cali in a video. That oven is so old, the place has been around since 56'. Not sure if the oven is oil fired, like Modern. I noticed a pretty huge flame gushing into the side of the oven.
I think the crust is 8.1/10...I agree with your Dads score, however (2). White pies are usually over-cheesed and without a good flavor. Best one I had was at Pizza Rosa in New Rochelle, NY which is a place owned by the owner of Best Pizza in Brooklyn. They are known for their white pie.
@@pizzareviewsonthego The workers might not even know themselves. It specifically looks like a Universal (brand) coal oven a la John's or Totonno's. It obviously flopped like crazy. But it was probably just overtopped for that crust to withstand it. But the bake on the bottom is great. Does not discourage me at all from heading out there to try it.
I love my subpar Italian slices throughout Italy. I can't wait to go back to the subpar life😂 I miss Italy and Portugal. The lifestyle is perfect and ideal.
Best reviews on UA-cam!, if u keep it up ur gonna get huge
Appreciate the vote of confidence, thanks.
I’ve had it many times. Yummy 😋. Thank you Antonio. Great job. 😊
My pleasure. I absolutely will visit here again someday.
I really like the crust on that pizza. The char looks amazing. Anchovies on pizza are good too. Cheers, Antonio! 👍🏻👍🏻✌️
I don't mind anchovies from time to time.
That looks like a real nice pizza parlour from the outside.....Your video was most enjoyable to me...Good job.....Now, I never had a white pizza so I really can't comment on it, but I do like anchovie pizza, only the ones I get have broken pieces of the fish scattered lightly
on the pizzas to not overwhelm your taste buds with strong salt.....Your score looks reasonable to me...Good job Antonio....
Glad you concur Norman. Not all anchovies are the same, that's for sure.
I haven't had good pizza in months... This review has me drooling!
New Park was my friends favorite pizza place then I took him to Brothers in Fresh Meadows and he's been a fan ever since. Brothers is similar to Luigis in Brooklyn.
I’ll get to Brothers eventually
Nice looking place! I like that vintage cash register.
Charming spot, it’s been there for decades. And the pizza is truly unique.
What a great surprise- not just a pizza review, but one with the Cali Kid and the parents. The flop and the cheese overload seem to be the trademark points for their pizza. It does look like it's probably pretty tasty, though. It did appear to me that they left a little too much flour on the cornicione, but that could have just been the lighting. I was a bit surprised at the amount of char, as I don't recall seeing that much before. But I've heard their oven does run at a really high temp. I believe their oven is similar to the one used by Modern Apizza. Pretty appetizing pizza overall, if a bit sloppy. And those prices are quite reasonable.
He and Yvette were here for a total of 3 days, it was nice to get Cali in a video. That oven is so old, the place has been around since 56'. Not sure if the oven is oil fired, like Modern. I noticed a pretty huge flame gushing into the side of the oven.
@@pizzareviewsonthego yeah I doubt the oven is actually oil fired. I think it’s a propane fired oven. But the basic design is similar, I think.
Feeling fresh 😊
I think the crust is 8.1/10...I agree with your Dads score, however (2). White pies are usually over-cheesed and without a good flavor. Best one I had was at Pizza Rosa in New Rochelle, NY which is a place owned by the owner of Best Pizza in Brooklyn. They are known for their white pie.
Oh yeah, I gave the white pizza over at Best Pizza a 9.5
Best pizza in Queens.
Rosa's makes a great upside down square, and Nick's makes a great pie too.
0:32 Would not be shocked if that was a coal oven that was later converted to gas.
I wish I would have asked. It looks like a coal oven.
@@pizzareviewsonthego The workers might not even know themselves. It specifically looks like a Universal (brand) coal oven a la John's or Totonno's.
It obviously flopped like crazy. But it was probably just overtopped for that crust to withstand it. But the bake on the bottom is great. Does not discourage me at all from heading out there to try it.
suds....pie....yeah... now that's a good time
There regular pie was better in the 90s early 2000s then it is now didnt try the white slice but might have to next time I'm in the area.
So I've heard...
I could see why they rated it low. The pizza throughout Italy is on a different level!
Neapolitans yes, but all other styles are sub par. Even my Italian relatives say it.
I love my subpar Italian slices throughout Italy. I can't wait to go back to the subpar life😂 I miss Italy and Portugal. The lifestyle is perfect and ideal.
Goodfellas better bro
Agreed. I just had their Vodka pie today.