Old American Car Driving The Malecon during Hurricane Sandy …
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
Sara Jessica Parker
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”
RICHARD GERE and GWYNETH PALTHROW Former REGULARS at DaSILVANO RESTORANTE, GREEWNICH VILLAGE .. NEW YORK
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.”
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 Friendship Which We’ll Always Cherish,
Thank You Jay for Being My Friend,
God Bless and Rest In Peace
Your Bud, Danny
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.
photo Copyright DANIEL BELLINO ZWICKE
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”