“It’s a very different kind of slice.”
Founded a slice joint in 1959, Sal and Carmine’s used to refuse to deliver. Now a grandson must do what he can to sustain the business.
Even without enrolling in Bello’s (very worth-it) class, you can learn from the master in this video as he demonstrates his signature “DJ technique” dough technique.
For eco-minded eaters, Midtown East has long been tough territory for takeout. But on 56th Street near Lexington Avenue—the land of both Bloomingdale’s and Bloomberg News—sits the two-yearold Certe Pizza, an oasis for hungry locavores.