East Longmeadow, MA, tasted on July 18, 2004 —
Ultimately opinions about food are just that... opinions. Nobody is
really an authority, nobody is an expert, and nobody is objective.
And even more importantly, when someone's childhood memories come
into play, it's almost impossible to weed out the judgments of the
food vs. the feelings of comfort and happy memories. But in order to
provide this service, we must wade into that quagmire. Of course,
we're discussing one of the most difficult and contentious topics in
the food world...
The humaneness of foie gras? No.
The fairness of the Michelin star allocations? No.
The accuracy/shittness of Doug Psaltis' comments on Thomas Keller
and his walk-in? No. We're talking of course about... pizza. At
last - something truly important.
So much about food has to do with expectations. I would
claim that while there are a wide variety of styles of pizza in the
United States (and of course across the world), that there is still a
leader in terms of the style of pizza that represents the iconic perfect
pizza in the U.S. It's a crust with medium thickness, and a balanced and
integrated combination of cheese and sauce. No one part distinguishes
itself over the others. The key is balance. Personally my favorite pizza
is a little closer to the Italian style where the ingredients are
integrated but still have their own identities. Pizza where you can
almost see the original shape of the slice of mozarella before it melted
and oozed all into the sauce and on the crust.
"pizzeria and restaurant" in western Massachusetts - East Longmeadow to
be specific. Debbie grew up in nearby Springfield. First I'll let her
wax rhapsodic. According to
Debbie: "It's real New York style pizza. And it has the perfect
balance of sauce cheese and crust. It's simple. The crust is crispy
without being brittle. It's got the perfect singed (not charred), nice,
floury, slightly burned aspect to it. The sauce is not too sweet which
is the downfall of most pizzas. And there's a perfect amount of it. And
the cheese is congealed enough so that you could take it all off in one
fell swoop but its not too rubbery. It's just awesome."
It's clear she loves this pizza. For me I thought it was
very good. In fact one of the best examples of a classic iconic American
pizza that I have ever had. The sauce had excellent flavor (not overly
herbed which is the biggest crime I usually notice). Either way, if you
find yourself heading through western Massachusetts for some crazy
reason, you can't go wrong stopping at Patsy's for a slice, or better
whole pie. We got an entire pie.
On an unrelated but still delicious note, when
not causing riots, Peyman
and DebDu are eating their
way through Paris one arrondissement at a time. Check out their
latest yummy post. The diagrams are perfect!