After the sad news of the passing of Sal of Sal and Camine's fame, I thought I would pay homage and visit the infamous Upper West Side pizzeria. As of late, I have been disenchanted with the current NY pizza industry with restauranteurs cashing on the recent Neapolitan craze, building restaurant after restaurant and charging $25 for a fucking personal pizza. Not that I hate Neapolitan pizza, but I have my favorites, and I'm not chasing down every new overpriced overhyped joint.
With the new Neopolitan craze, always increasing rents, and dwindling disposable incomes of the average New Yorker, the classic neighborhood pizzerias are slowly closing. I do my part to support my local joints once slice at a time, but I myself don't have the cash to travel and sample every spot. But boy was I happy to scrap together some change to sample Sal and Carmine's. The place is made by one guy, Luciano, grandson of Sal. They don't deliver and pizza is made on the spot not yesterday like the fake Rays' you see everywhere.
The end crust is like nothing you've seen before, not completely round, totally mis-shapen, but completely delicious with the perfect thickness and texture. I wish I could have taken a pic of the whole pie when he pulled out it out of the oven, but I didn't want to look like one of those internet assholes. Each slice has the perfect combo of aged mozz, slightly seasoned sauce, with the perfect touch of salt. Some reviewers complain that there's a drop too much salt, but for me, it's the one slice I can eat without having to dress it up.
Check out the very elusive crust knuckle. Next to the bubble crater, getting that rare buckled crust made by true pizziolos is a treat. It's as close to the first slice I ever had when my Dad took me too the depths of the Bronx as a youngin' while he visited one of his Military buddies. They shot the shit, while I marveled at the idea of what I was actually eating. I fell in love with the simplicity of bread, cheese, & sauce and realized that not every meal required a side of rice.
So head up to Sal and Carmine's and say thanks for grinding out the perfect slice day after day and not charging $5.00 for it. Thanks Luciano. See you soon. I promise to bring an extra dollar to afford the sausage slice next time.
