As Californians, we're very picky about our pizza. And we have a lot of options. I personally have about a dozen choices between my place and Joe's, but if I want real New York-style pizza, why settle?
For every beautiful thing that happens in this city -- and there are many -- at least a few things a day make you question what you're doing living in the steaming pile of disease that is the Big Apple.
Within the last year, the new Neapolitans have pushed the envelope, exhuming something their grandmothers made, adapting it, and driving pizza-mad New Yorkers madder still with -- are you ready? -- deep-fried pizza, called montanara.
The fried dough puffs into an amazingly soufflé-light disc and topped with an intense tomato sauce and imported smoked mozzarella di bufala known as provola, and then popped briefly into a volcanically hot oven.
I am still blown away each time I speak with a New Yorker who has not eaten at Kesté Pizzeria. This tiny eatery in the West Village has the most authentic Neapolitan slice I've ever tasted here in NYC -- and it's damn good.