Posts tagged with pizza
Cooking with Harry’s Pizzeria: Short Rib Casserole
“People would show up early. In Miami, that’s quite an accomplishment.”
It takes a lot to surprise Miami chef and restaurateur Michael Schwartz these days. With four restaurants in his portfolio, and a fifth — a more formal room with an old Florida atmosphere called The Cypress Room — just open, he’s a pretty unflappable guy. But Harry’s Pizzeria, the affable, overachieving middle child in his family of restaurants, has the ability to confound expectations — even those of its owner.
Photographer Ray Potes on iPhonography & the Power of Zines
Ray Potes doesn’t consider his work over the last decade anything special. And yet the 37-year-old — the man behind Bay Area photo book, publishing house, and magazine Hamburger Eyes — is constantly creating culture. Originally from Honolulu, Potes works from a back-alley headquarters in San Francisco’s Mission District, where he grew his photo journal from a Xeroxed zine — made during his graveyard shift as a clerk at Kinko’s — into a glossy, black and white bi-annual, distributed worldwide. Now with a publishing house of the same name, as well as a series of exhibits and art shows, Potes has become a kind of indie icon among a certain breed of Bay Area trendspotter.
So you really started this thing while working the graveyard shift at Kinko’s? Is it crazy to think about how it’s grown?
It’s a trip because there were no intentions. I had been making zines since high school, when I started working at a fast food place called Del Taco. I actually loved that job but didn’t get enough hours. Across the street was Kinko’s. I randomly applied and got the job. Then I started making more and more zines. One day I made one called “Hamburger Eyes,” and it was more popular than any of the others. I don’t know why. so, we kept it going.
What’s a hamburger eye?
It was just something my friends and I said to one another all the time. “That girl is giving you hamburger eyes. Go talk to her.”
Pizza That Never Sleeps (Even in a Hurricane)
When Hurricane Sandy, with her innocent name, plunged New York City into infinite darkness, officials warned New Yorkers to be prepared: Stay inside. Stock up on tuna. Do whatever it took to feed yourself when the bodegas shut down. But in the city that never sleeps, there are certain things held to be self evident — even in a hurricane. One of them is that you’ll always be able to get a slice of pizza.
New York City Pizza makers didn’t take that expectation lightly. All over the city — whether they were operating on a car battery, a generator, or just giving out slices cold — pizzerias worked to keep New Yorkers fed. At Motorino, in the East Village, owners operated by candlelight. At Joe’s, in Soho, staffers used flashlights to peer into gas-fed ovens to see when their crust was baked. At 11B, in Alphabet City, they gave out slices cold. And at Lombardi’s, in downtown Soho — the first licensed pizzeria in America, opened more than 100 years ago — manager Gilbert Soto walked in, found a bit of coal in the oven, and decided to abandon the electric mixers and begin producing Lombardi’s famous thick-crust dough by hand. “They were just happy to come here,” Soto says of his staff, who trekked in from all over the five boroughs. “They said, ‘Hey, if we got a way to get there, we’ll make it.’”
At first, Soto’s pizza men worked under candelight and headlamps. Then they rigged up a power inverter to a car outside to fuel a few light bulbs. By Thursday, they had an intricate setup of batteries to power lights both inside and outside the restaurant.
Staying open through a blackout and a storm? It’s probably not the most cost-effective strategy. But in the city that never sleeps — and the pizzeria that’s fed it for more than a century — New Yorkers could find a bit of comfort in Lombardi’s perfectly cooked crust covered in melted cheese and tomato sauce.