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Restaurants & Bars


Christian Hunter | Sep 1, 2000 08:09 AM

Hi everyone. I have tried several of the spots mentioned on this site and I want to thank you for enriching my life.

The only time I have ever been to Staten Island I literally stumbled upon Hancock St. by accident, and found Lee's Tavern. Jim's review was right on. The place feels "neighborhoody" in a way those of us in manhattan find quaint. It's the kind of place where everybody knows each others name, just not yours, and I was "made" by them as an out of towner before I even reached my barstool. The pizza is great though, just as Jim said. Really thin crispy crust, great overall integration and different and maybe better than what I am used to. I would eat there all the time if it weren't so far...

I Went to Difara's twice so far, and it is great also. It wasn't the pizza that got me, though it is quite good. The veal parm hero I had was UTTERLY delicious.

I have come to recognize the fact that the idea of identifying the "best pizza anywhere" contains an element of folley. So much depends on the weather, the mood of the stickman, and probably the alignment of the stars, but for my money patsy's pizza on 118th and first is the best, PROVIDED that you order it with the FRESH cheese. They offer both fresh, and non-fresh, I guess. And another thing: The good stickman's day off is Saturday, and the guy who fills in for him cooks at a lower temperature, it was explained to me than the during the week guy. It was interesting to me to see the effect that lower cooking temperature had on the outcome. Quite a large effect indeed. I believe that oven temperature is one of the crucial aspects of pizza making, and that electric ovens CANNOT get hot enough to cook a pizza properly, wherever that electric oven may be...


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