[Patty55]

Originally Posted by Shimpy

There is a car wash in Inverness, corner of 44 and 41, a half hour west of here, that's called NY Car Wash. I guess they also use NY water. Everybody is trying to attract the homesick NY'ers.

I think they use two squeegy guys with a greasy rag-lol

[Cfcara]

Originally Posted by bluedog103

We were there this afternoon. The place was very busy and they have a pretty good menu. The service was good considering how new NYPD is and how busy they were. Slow but that's because of the crowd. I expected that. The pizza, unfortunately, was disappointing. Definitely not NY style pizza. I just had pizza in NY last week so it's not like I've forgotten what it tastes like. Maybe it'll improve. I'll give them another chance in a few weeks.
Interesting sideline, as we sat there one of the servers sat at a table across the aisle from us rolling the silverware in the napkins. As she worked she checked the silver for marks and rubbed them off with her fingers. When she saw bit of caked on food she scraped it off with her fingernail and rolled it up in a napkin, ready for another customer. I think I'll stick to food I can eat with my fingers.

When I read your post I was gravely concerned. This is unacceptable and was immediately
addressed with corrective action and immediate re- training. Each staff member is
required to have a safe-serve certification which covers many things with an emphasis on
cross-contamination, proper hand washing technique and food safety. Thank you for bringing this to our attention.
I take responsibility and apologize for your less than satisfactory experience at our restuarant. Our two top focuses are on quality of food and customer service, we may not get it right 100% of the time but please know we are determined to reach our goal.

Sincerely,
Cara Fitzgerald, Owner

[lovesports]

It's great to have the owner post. Thanks.

Great that you sell it by the slice. When on the run, makes a great lunch.

[shcisamax]

Originally Posted by Patty55

Are you from real NY or upstate? If you're from NYC/LI area I trust your judgement, upstate-not so much.

[mickey100]

Originally Posted by Patty55

Are you from real NY or upstate? If you're from NYC/LI area I trust your judgement, upstate-not so much.

Actually we central and upstate NY'ers feel we are from the real NY; NYC is kind of like their own little country, lol!

[shcisamax]

Yeah, but what a country. And let's face it, they are pizza king.

[graciegirl]

Originally Posted by shcisamax

Yeah, but what a country. And let's face it, they are pizza king.

SAY WHAT???? I always heard Chicago was PIZZA KING. New York does cheesecake and Boston does scrod...or is scrod.

[shcisamax]

Oh my, Let the pizza war begin

[shcisamax]

A little history for those interested:
Pizza in the United States

Main article: Pizza in the United States
Pizza first made its appearance in the United States with the arrival of Italian immigrants in the late 19th century. This was certainly the case in cities with large Italian populations, such as New York City, Chicago, and Philadelphia where pizza was first sold on the streets of Italian neighborhoods. In the late 19th century, for example, pizza was introduced by peddlers who walked up and down the streets with a metal washtub of pizzas on their heads, selling their wares at two cents a chew. This was the way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. It was not long until small cafes and groceries began offering pizzas to their Italian-American communities.
The first printed reference to "pizza" served in the US is a 1904 article in the Boston Journal.[25] The first pizzeria in America was founded by Gennaro Lombardi in Little Italy, Manhattan, and the large, wide pizzas made in the city would become known as the New York-style. Gennaro Lombardi opened a grocery store in 1897 which was later established as the first pizzeria in America in 1905 with New York's issuance of the mercantile license. An employee of his, Antonio Totonno Pero, began making pizza for the store to sell that same year. The price for a pizza was five cents but, since many people could not afford the cost of a whole pie, they would instead say how much they could pay and they were given a slice corresponding to the amount offered. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island called Totonno's. While the original Lombardi's closed its doors in 1984, it was reopened in 1994 just down the street and is run by Lombardi's grandson.

Pizza was brought to the Trenton area of New Jersey very early as well, with Joe's Tomato Pies opening in 1910, followed soon by Papa's Tomato Pies in 1912. In 1936, De Lorenzo's Tomato Pies was opened. While Joe's Tomato Pies has closed, both Papa's and Delorenzo's have been run by the same families since their openings and remain among the most popular pizzas in the area. Frank Pepe Pizzeria Napoletana in New Haven, Connecticut, was another early pizzeria which opened in 1925 (after the owner served pies from local carts and bakeries for 20–25 years) and is famous for its New Haven style Clam Pie. Frank Pepe's nephew Sal Consiglio opened a competing store, Sally's Apizza, on the other end of the block, in 1938. Both establishments are still run by descendants of the original family. When Sal died, over 2,000 people attended his wake, and the New York Times ran a half-page memoriam. The D'Amore family introduced pizza to Los Angeles in 1939.

Before the 1940s, pizza consumption was limited mostly to Italian immigrants and their descendants. The international breakthrough came after World War II. Allied troops occupying Italy, weary of their rations, were constantly on the lookout for good food. They discovered the pizzeria, and local bakers were hard-pressed to satisfy the demand from the soldiers. The American troops involved in the Italian campaign took their appreciation for the dish back home, touted by "veterans ranging from the lowliest private to Dwight D. Eisenhower."
Ric Riccardo pioneered what became known as the "Chicago-style" deep dish pizza when, in 1943, he and Ike Sewell opened Pizzeria Uno in Chicago. In 1948, the first commercial pizza-pie mix — ‘Roman Pizza Mix‘ — was produced in Worcester, Mass., by Frank A. Fiorillo. The introduction of a 1957 broadcast on Canadian television documents the dawn of pizza's North American success.[clarification needed]
With pizza's rising popularity chain restaurants moved in. Leading early pizza chains were Shakey's Pizza, founded in 1954 in Sacramento, California, Pizza Hut, founded in 1958 in Wichita, Kansas, and Josey's Pizza founded in Newnan, Georgia in 1943. Later entrant restaurant chains to the dine-in pizza market were Bertucci's, Happy Joe's, Monical's Pizza, California Pizza Kitchen, Godfather's Pizza, and Round Table Pizza.[26]

Today, the American pizza business is dominated by companies that specialize in pizza delivery, such as Domino's, Papa John's Pizza, Giordano's Pizza, Pizza Ranch, Mazzio's, and Godfather's Pizza. Pizza Hut has shifted its emphasis away from pizza parlors and toward home delivery. Another recent development is the take-and-bake pizzeria, such as Papa Murphy's.
[edit]

[ugotme]

Always a battle between Chicago pizza & the REAL pizza New York style.

Sorry - had to. From a REAL New Yorker - Born in Brooklyn, Moved to Long Island . . . Family - ALL OVER THE AREA !

[Patty55]

Originally Posted by mickey100

Actually we central and upstate NY'ers feel we are from the real NY; NYC is kind of like their own little country, lol!

Thank you for clarifying. I lived for several years up near Saratoga. I have found that most of the upstate areas have a different standard of excellence than I and were maybe born without a palate.

Have you tried Red Sauce? I believe they are from the Albany area, I've heard they are allegedly CIA trained. I guess they know how to really cook, they just choose not to.

[bluedog103]

Originally Posted by Cfcara

When I read your post I was gravely concerned. This is unacceptable and was immediately
addressed with corrective action and immediate re- training. Each staff member is
required to have a safe-serve certification which covers many things with an emphasis on
cross-contamination, proper hand washing technique and food safety. Thank you for bringing this to our attention.
I take responsibility and apologize for your less than satisfactory experience at our restuarant. Our two top focuses are on quality of food and customer service, we may not get it right 100% of the time but please know we are determined to reach our goal.

Sincerely,
Cara Fitzgerald, Owner

Thank you Cara, your post says a lot about you and your business. I wish you success. We definitely need a real NY style pizzeria in The Villages and I sincerely hope that pizzeria is NYPD. I'll definitely be back.

[Shimpy]

Originally Posted by ronsroni

Not polite.
wouldn't happen in NY. .

I'm still laughing at that one....I guess New York is the politeness capital of the world.

[saratogaman]

Originally Posted by Patty55

Thank you for clarifying. I lived for several years up near Saratoga. I have found that most of the upstate areas have a different standard of excellence than I and were maybe born without a palate.

Have you tried Red Sauce? I believe they are from the Albany area, I've heard they are allegedly CIA trained. I guess they know how to really cook, they just choose not to.

For us, in that area, our co-favorites were Andy's & Public House (both in Malta).

[jblum315]

I tried Red Sauce once. Prego in a bottle is better than their red sauce.