CELEBRITIES SPOTTED At CARBONE

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CARBONE SIGN When It Was Still ROCCO RESTAURANT  “Prior To CARBONE Being Superimposed In NEON Over ROCCO ... Photo Daniel Bellino-Zwicke

Remembering back to My Days at DaSilvano .. I was the Maitre’d and DaSilvano was Thee # 1 Single Hottest Celebrity Spotting Restaurant of All .. No Place could touch it. “And I mean Nobody.” Back then and up to Silvano’s Drop from New York’s Hot Celebrity Spot was back in 2008 when Vanity Fair Magazine Editor In Cheif Graydon Carter opened his restaurant The Waverly Inn with Hotel and Night Club Impresario Eric Goode … The Waverly Inn Instantly Became Thee Celebrity Restaurant to Be Seen and Seen At … Carter Stole Silvano’s Thiunder and Has not been the same since.

When I was Manager / Maitre’d at Da Silvano from 1998 – 2001 Da Silvano was the place for the “Movers And Shakers” in the Movie, Record and Music, Publishing, and Fashion Worlds. Da Silvano saw at it’s tables Movie Stars, Rock Stars, Famous Writers and Everyone Who Was Anyone as they say. Over my years there, I schmoozed with and took care of the likes of regulras; Gwyneth Palthrow, Richard Gere, Paul McCarteny, David Bowie, Calvin Klein, Ethan Hawke, Keith Richards, Nick Tosches, Dominic Dunne, Griffin Dunne, Francesco Clemente, Madonna, and-on-and-on … The list is too long to name everyone … There was a lot of Energy in The Joint, and I for One Just Loved it. As did all the Celebs that packed in to Da Silvano each and every night.  

Da Silvano was on Top. But No More. Now it’s places like Minetta Tavern and Carbone, both just two short blocks from the once “capital of New York Celebritydom” These two restaurants have taken over were DaSilvano left off. Wait a minute now. I almost left out BAR PITTI, of which Silvano Marchetto once owned 50% of before the famous feud with ex-partner and fellow Florentine Giovanni Tognozzi .. Bar Pitti is 3 in The Triangle of Celebrity Hot Spots in Greenwich Village, all 3 places just 2 blocks from one another. And Bar Pitti is directly next door to “Arch Enemy” DaSilvano .. 

SPOTTED at CARBONE

Beyonce

Jay Z

Sara Jessica Parker

Matthew Broderick

Jake Gyllenhaal

George Stephanopoulos

Jerry Seinfeild

NOT QUITE AS IMPRESSIVE as The CELEBS We Had at Da SIvano One Upon a Time …

But Then Again “Nothing Is As Good as It Used to Be” Especialy Music and Cars “Both AWFUL”

Daniel Bellino-Zwicke

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RICHARD GERE and GWYNETH PALTHROW Former REGULARS at DaSILVANO RESTORANTE, GREEWNICH VILLAGE .. NEW YORK

Italian-American New Yorkers and Their Food

Italian-American New Yorkers and Their Food

NY TIMES DEMOTES DANIEL 3 STARS

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RESTAURANT DANIEL DOWN To 3 STARS as PETE WELLS STEALS STARS

Pete Wells has taken Restaurant Daniel “Down A Notch” and it seems the main reason to be un-democratic service. Restaurant Staff notices Wells and he gets extra pampering while his friends sitting at another table have the same exact meal, excellent service but not pampered as much as Wells which starts the moment when he leaves the restaurant and a staffer offers to get him a cab. Wells loved the food but not being overly coddled, “Picky Picky Picky Peter.”

 

 

“Farewell My Friend” John Jay Fahy

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John “Jay” Fahy    1954 – 2013

Jay Fahy was a childhood friend and practically brother to me, we were even roommates for a year and a half when I first moved to New York City, Jay was then an Assistant DA in Hudson County and then became a US Attorney before being appointed the Bergen County DA by Governor James Florio.
Jay was one of those extra Special people who every one who met him, instantly wanted to be his friend. If you were Jay friends, your life was instantly elevated with happiness and security of having such a great friend.
Jay was the essence of a “Good Time Charlie” At parties or in a bar, Jay uplifted the whole feeling and spirit of any room he was in. In bars or at parties Jay would always lead us in sing along’s of Harry Chapin’s wonderful song “Taxi,” American Pie, various Irish Songs like; Molly Mallone and The Wild Rover .. Many times I did this with Jay swaying to and fro, arm and arm, Shoulder-to-Shoulder, and you can bet if you had any problems in life or you were in some trouble, your buddy Jay would be there shoulder-to-shoulder helping you out. We sang these songs many a time at McSorley’s Ale House on East 7th Street in New York, McGovern’s in Newark, on our numerous trips with Jay’s brother Richie Fahy up to see our friend Eddie Stoppa in Montreal, at The Million Dollar Cowboy Bar on our Legendary Trip to Jackson Whole Wyoming and our many Ski Trips to Vermont and Hunter Mountain.
Jay has a multitude of friends who loved him dearly, a wonderful wife Ann, and his fine family of Mother, Brothers and Sisters (Father diseased).
Words can not describing our great loss of losing Jay, he will be missed greatly a million times over. But we will keep his memory alive. We, his close friends and family will gather, we’ll go to McSorley’s and other places, and do what we often did with Jay. We’ll get a couple beers, we’ll drink, and Sing Along just as we always did. We’ll tell stories of Jay, the many wonderful times spent together. We’ll miss him so. But Jay will be there with us. Watching from above, he’ll always be there in spirit with us, Our Good Ol Friend.

Farewell My Good Friend,
We Will Miss You,
We Will Not Forget You
We Will Celebrate You,
All The Dear Times,
Your Smile,

Your Friendship Which We’ll Always Cherish,
Thank You Jay for Being My Friend,
God Bless and Rest In Peace
Your Bud, Danny

 

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IT’S A BOY

IT'S A BOY

TOWN CRIER ANNOUNCES ROYAL BABY
“IT’S A BOY”

PRINCESS KATE GIVES BIRTH TO BABY BOY

PRINCE WILLIAN IS A FATHER and HIS FATHER PRINCE CHARLES BECOMES A GRANDFATHER

BABY’S NAME YET To BE ANNOUNCED ..

CONGRATULATIONS KATE and WILLIAM

HISTORY of NEW YORK PIZZA

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NEW YORK PIZZA

The most common and now quintessential form of NY pizza has thus become the type that is cooked in gas ovens rather than the Neapolitan-American type cooked with coal. NY style pizza is sold either as whole pies or by the “slice” — a triangular wedge cut from a whole pizza. Typically, an 18″ NY pizza yields eight slices. With the exception of Patsy’s, none of the original coal oven pizzerias sell pizza by the slice. The availability of slices of pizza fundamentally changed the nature of pizza in NYC, liberating it from the restaurant and substantially lowering the financial barrier of entry. NY style is virtually defined by the low cost of entry, the immediacy of service, and the portability of the product.

The NY style pizzas tend to have far more cheese than Neapolitan-American coal oven pies. The cheese typically covers the entire pie, with sauce only poking out along the circumference. A low moisture mozzarella is used rather than fresh mozzarella, which is not well suited to the lower temperature and longer cooking times of the gas ovens. Gas fired pizza lacks the sooty exterior that is a hallmark of coal fired ovens, but it still has plenty of crunch and snap to go along with the pliancy and springiness of the dough.

The Original JOE’S PIZZERIA
 
 
Corner of CARMINE & BLEECKER STREET
 
Has Moved a few Doors Up to 71 CARMINE STREET
 
in GREENWICH VILLAGE
 
 
The QUINTESSENTIAL NEW YORK SLICE
 
at JOES
 
 
 
MANY CONSIDER JOE’S The BEST SLICE in NEW YORK
 
 
For GAS FIRED PIZZA
 
 
“I Beg to DIFFER” 
 
“PLEASE !!!” 
   
For ME
It’s The Pizza Master Mr. Dominic DeMarco
of DiFARA PIZZA
Brooklyn, NEW YORK
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The MASTER HIMSELF
Mr. DOMINIC DeMARCO
DiFARA PIZZA
 
 
The MAESTRO at Work
Another Perfectly Crafted PIZZA PIE
by Mr. Dom DeMARCO
DiFRA PIZZA
photo Copyright DANIEL BELLINO ZWICKE
BROOKLYN , NEW YORK
 
 
 
 
The Classic SICILIAN SQUARE
 
 
In addition to the classic round pizza, most every pizzeria also sells Sicilian style pies and slices. Characterized by a rectangular shape due to being pan cooked, with a crust that is generally over an inch thick, this style of pizza originated in the bakeries, not the pizzerias, of Sicily, where it is sold as Sfinciuni. In Sicily, Sfinciuni is topped with a tomato sauce spiked with anchovies and onions under a canopy of breadcrumbs rather than the tomato sauce and cheese we see in NYC. That latter recipe is the result of the American melting pot effect of throwing Neapolitans and Sicilians together into lower Manhattan. You can find a version of Sfinciuni sold at Prince Street Pizza as the Broadway Breadcrumb and also at Famous Ben’s as the Palermo slice. Some of NYC’s most storied pizzerias specialize in square slices like L & B Spumoni Gardens in Brooklyn and Rizzo’s in Astoria, Queens.
 
 
 
L&B SPUMONI GARDENS
 
the UNDISPUTED CHAMP of THE SICILIAN SQUARE
 
BROOKLYN, NEW YORK
 
 
 
And DON”T Forget to Get the Namesake Dessert
 
SPUMONI
 
 
 
  
The BIGGEST QUESTION of ALL
WHO MAKES NEW YORK’S BEST PIZZA ???
LOMBARDI’S
AMERICA’S First PIZZA
 
 
LOMBARDI’S is the ROOT of ALL GREAT PIZZA In AMERICA
 
 
GENARO LOMARDI With PIZZAIOLO ANTHONY PERO (Totonno’s)
 
Lombardi’s thrived in Little Italy, feeding legions of factory workers and immigrants longing for a taste of home. It was so popular that Lombardi soon dispensed with the groceries entirely and started selling pizza exclusively. Numerous employees struck out on their own, fanning out across the city and spreading the distinctive style of pizza.
 
 
TOTONNO PIZZERIA NAPOLITANO
Neptune Avenue
BROOKLYN , NEW YORK
Since 1927
According to the owners of Totonno’s Pizza, sisters Cookie Cimineri and Antoinette Balzano will not tolerate anyone telling them someone besides their grandfather Anthony “Totonno” Pero brought pizza to America. They don’t want any money, so much so that if you disagree, they’ll probably kick you out before you can order.
 
 
 
A BRIEF HISTORY of NEW YORK PIZZA
 
 
In 1924, Lombardi’s employee Anthony “Totonno” Pero opened Totonno’s in Coney Island. Five years later, John Sasso, also an employee of Lombardi’s, opened John’s Pizza on Bleecker Street. 1933 saw Pasquale “Patsy” Lanceri, reputed to have been a Lombardi’s employee, open Patsy’s in Harlem. Lombardi’s, John’s, Totonno’s, and Patsy’s are all still around today and represent cornerstones of the original NY style of pizza. (Lombardi’s closed in 1984 and reopened a decade later in a different space on the same block.)
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1905: Gennaro Lombardi’s opens America’s “First Ever Pizzeria” at  53 1/2 Spring St. in Lower Manhattam, New York, NY .. Some famed Pizzaioli  (Pizza Makers) work there over the years;Anthony Pero founder of Totonno’s Coney Island, John Sasso of John’s Pizza Bleecker Street, and Pasquale Lancieri aka “Patsy” who opens “Patsy’s Pizzeria in Eats Harlem. A Pizza cost a Nickel at Lombardi’s in 1905 ..
1924: Anthony “Totonno” Pero opens Totonno’s in Coney Island. Establishes unusual ritual that some Pizzerias carry on to this day. When the dough runs out, the Pizzeria close for the day.
1929: John Sasso opens John’s Pizzeria on Bleecker Street.
1933: Pasquale “Patsy” Lancieri opens Patsy’s in East Harlem.
1956: Average cost of a slice of New York pizza: 15 cents. Price keeps pace with cost of subway fare, seen as a kind of an economic indicator.
1959: Ralph Cuomo opens Ray’s Pizza on Prince Street.
1964: Di Fara Pizza opens in Midwood, Brooklyn.
1977: Saturday Night Fever: John Travolta double-slices it at Lenny’s in Bay Ridge.
1990: Three Ray’s owners, none of them named Ray, band together, form a coalition to trademark the name, and eliminate impostors, or make them pay a fee.
1994: Seventy-nine people are arrested for operating an international drug ring out of a midtown Famous Original Ray’s.

2004: Anthony Mangieri opens Una Pizza Napoletana. Some cal him “The Pizza Nazi” 

 2004: Zagat awards Di Fara 28 rating for food along with Le Bernardin and Jean Georges; Di Fara also receives lowest rating ever for décor: 5.
Daniel Bellino Zwicke
 
 
Just had to Show you a picture of one of the Best PIZZAS I’ve ever had.
SALAME PIZZA
PIZZA at da MARTINO RESTORANTE / PIZZERIA
NAPOLI , ITALY
“FRIGGIN AWESOME” !!!
Right around the corner from The HOTEL EXCELSIOR
NAPLES ITALY
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SUNDAY SAUCE
No PIZZA HERE !
JUST LOTS of OTHER GREAT RECIPES
by Daniel Bellino “Z”
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The RAGU BOLOGNESE COOKBOOK
 
SECRET RECIPE
 
by DANNY BOLOGNESE
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