Skip to main content

For an Update on “Adrienne’s Pizza Bar”


Back in 2011, the first year of my blog, I listed all of the places that make NYC a place I love (https://bit.ly/2Hdl0lj). Similarly they are the reasons you should come and visit to see why I am right.

When it came to food I had a simple list of musts. In the seven years that have past there are many more I would add but interestingly enough none I would remove. 

Adrienne’s Pizza Bar was on that list. 

Although I have been there countless times I haven’t been in the last couple of years. With all of the pizza I have been trying lately I was curious. Would it still hold up?

Adrienne’s serves an array of Italian favorites as well as a thin crust individual size pizza. But what they are best known for is their square panned pizza. It is like Detroit style pizza had a baby with a Sicilian pie. It is square, but not doughy, but does not have thin crust either. It is its own special entity in the pizza world. 



Adrienne’s Pizza Bar was created by Harry and Peter Poulakakos who coincidentally own the nearby bar Ulysses, which I have also had many fun nights at. When Adrienne’s opened in 2005, the financial district had been brought to a great halt due to the events on September 11, 2001, but I am proud to say that the city that never sleeps has made a full recovery. Not only have classic downtown restaurants managed to keep up their business, there are many new exciting places for tourists and locals alike to try. 

It was a gorgeous Friday afternoon when I revisited and this place was beyond packed. They had set up tables in the alley way just as the other restaurants and bars do on that block. I opted for a table inside and was seated right away.





Since I was revisiting a place I loved I also ordered my usual; an old fashioned (square) pizza with half-pepperoni and half-mushrooms. 

When that piping hot pan was brought to our table, it looked and smelled as good as I remembered. I was also pleasantly surprised it tasted just as delicious. The mushrooms appeared to be cooked ahead of time - my new must for mushrooms on pizza. I also loved how the pepperoni was slightly charred and shrunken, just how I liked it.

The pizza itself was a perfect blend of soft, crunchy, and salt all rolled into one delicious bite. I had at least half of the pie, which is easy to do when you work at one slice at a time.  

My experience at Adrienne’s was exactly as it hoped it would be. 

I now know that once I like something, I can stand behind that statement for almost a decade. 

For More Information:







Comments

Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For Find Out Friday - How Do You Milk An Almond?

Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free.  During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above.  Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”? Logically I am aware that no actually “milking” is taking place.  I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen. So, what is the actual process?  How long does it take?  When / where / who was the first to successful develop this product? When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth

For a Doughnut Worthy of Food Network Glory: “Dun-Well Doughnuts”

All because I wanted a Boston creme doughnut. That is how this blog truly began. It was Father’s Day weekend and although I was initially thinking of myself, I knew my father wouldn’t mind having a sweet treat for dessert. Brooklyn is synonymous with great pizza, bread, and of course bagels. But it also has many great bakeries producing some of the most delicious doughnuts you have ever tasted. Just to name a few, there is: Doughnut Plant , Peter Pan Donut & Pastry Shop and Dough .   On the day of my craving, I did what any of us do countless times a day - I opened Google. When I Googled “best Boston creme doughnuts in Brooklyn” Dun-Well Doughnuts appeared high on that list. Intrigued I researched it further and learned that it had won the Canadian  Food Network’s contest called “Donut Showdown” in 2013. That was enough information for me to decide to visit the very next day.  Dun-Well Doughnuts was opened by Dan Dunbar and Christopher Hollowell in December 2011. Despite