An Attempt At Good Pizza?
— By Kevin Montgomery (@kevinmonty) |
As someone who used to work in “the kitchen” of a grubby-ass New York-style pizza place back east, I like to consider myself a pizza snob (we’re being honest here). To date, I think the slice shops in the city straight up suck and have generally lost hope, but that’s because I generally am skeptical of any place that calls itself a “New York-Style Pizzeria” that doesn’t have cooks chain-smoking in the kitchen, a whale of a Italian mother screaming in the backroom, and a proprietor with the last name “Danelli.” In 9th grade when I worked as a dishwasher in a second pizza place, I learned that men named Luigi are far more juvenile and perverted than any high-schooler could ever dream of. I place the blame for my excessive use of the words “fuck,” “cocksucker,” and “elephant fucker” on the Greek people.
Anyways, the point is that pizza places in SF sell small, weak-ass slices of pizza and you never feel like you’re going to get a complimentary knife wound with your mushroom + black olive. Pizza Di Mano, while doesn’t look like a place to get murdered in, does look sufficiently cheap and creative. It can’t possibly be as good as real New York-pizza because the slices are not as big as a newborn child and the pictures indicate that they premake all their slices (a disgusting practice. Would you eat a premade burrito from Farolito? Of course not), but could help fill the void in the Mission. Importantly, if I ate meat, I’d be fucking pumped to try this slice: “ ‘Viva la Mexico’ pizza with chorizo, jalapeno, and chipolte sauce.”
Anyone hungry?
