Perhaps you’re a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there’s plenty of other places in the Bay Area to snack on this delightful Chinese fare.
The pizza chain is closing 155 stores. Sure, malls have been hit hard, but Sbarro’s problems are bigger: These days, diners are more likely to opt for “fast casual” options like Chipotle.
This weekend, the conservative justice weighed in from Chicago on a national pizza controversy. For months, Stewart and Chicago mayor Rahm Emmanuel have been dueling over whether Chicago’s deep-dish style constitutes pizza.
New York City’s newly minted mayor found himself at the center of a minor scandal Friday after eating pizza “like a tourist.” His offense? Tackling a slice with — gasp! — a fork and knife. Turns out, he’s got some plausible deniability, Italians say.
Bouli Bar, the offshoot of longtime Ferry Plaza Boulette’s Larder, has been open since July. Although it has been described in the press as a more casual sibling to the Larder, Bouli Bar still has an upscale sensibility, as it ferries carefully composed wood-fired pizzas and artful salads across its elegant dining room. How does its food stack up to the original? BAB sent Kate Williams to investigate.
Domino’s Pizza has developed a prototype for aerial pizza delivery. A promotional video follows a custom-built, remote-controlled helicopter as it soars above the countryside carrying two large pizzas. But aviation rules make it unlikely that drone delivery will arrive anytime soon.
Restaurants reviewed: Chef Chu’s (Los Altos), Lanesplitter (Oakland), chiaroscuro (San Francisco)
Video interview (in ASL) with Melody and Russ Stein, of Mozzeria, San Francisco’s first deaf-owned restaurant, highlights not only their traditional and creative pizzas and innovative Italian fare, but the impact of this popular new eatery on their deaf and hearing diners.
Del Popolo, a custom-mobile-pizzeria-on-wheels, is due to roll out next month from self-proclaimed “dough guy” Jon Darsky. He is most recently known to pizza fans for his gently blistered, thin-crust, award-winning pizzas from flour + water. BAB caught up with Darsky for an interview.
In Ms. Basitanich’s new book “Lidia’s Italy in America,” which she wrote with her daughter Tanya Bastianich Manuali, the focus is on the unique ways Italian American immigrants interpreted dishes from their homeland throughout the United States. Watch “Lidia Celebrates America — Holiday Tables & Traditions” on KQED TV.