August 27th, 2011

Yote Button

Coyoty eats a Sicilian "NY Special" pizza with jalapenos.

Wood-fired "NY Special" Sicilian-style pizza with jalapenos added, from NY-NY Pizza Restaurant on Franklin Ave. in Hartford, Conn.'s "Little Italy". Kajmak cheese spread, smoked beef, mozzarella, garlic, spices, and jalapenos.

I can get used to wood-fired pizza. The crust was toasted on top and tasted like good dark toast. The rest of the pizza was also nicely browned on top, and the smoked beef was a surprise. I was expecting standard ground beef, not strips of actual smoked beef. This is one of the better pizzas I've had.

Even though this is a Sicilian pizza restaurant, there's a significant Balkan influence. There are several Slavic dishes and ingredients such as kajmak, cevapi, pljeskavica, and ajvar, and some of the pizzas have unexpected ingredients such as peas, hot dogs, and eggs. They serve breakfast, including a Balkan omelet with smoked beef. There are also Greek dishes like gyros, souvlaki, etc.

This was my first delivery from them, but the menu makes me want to visit them for a sit-down dinner.

  • Current Mood
    happy happy
Yote Button

Coyoty eats leftover "NY Special" pizza with bacon and blue jack cheese.

I don't normally post about leftover pizza, but this was amazing. Before reheating yesterday's pizza, I added bacon and Trader Joe's Blue Granite Jack cheese. The original pizza was great, but with the bacon and blue jack cheese, it was greater. The cheese is strong and sharp and not for everyone, but that means more for the rest of us. It really brings out the flavors of cured meats and other cheeses. Because it's strong and sharp, though, it's best to apply it in small pieces spaced apart instead of in full slices. I used one slice of cheese divided in four, a quarter per slice of pizza, and broken up and spaced evenly. It was so good, I had to take a picture and talk about it.

  • Current Mood
    happy happy