Arinell’s in Berkeley is the best NY style pizza in the Bay Area. Just reading these comments makes me want to go there this weekend.
I worked near them for 12 years and ate there twice a week the entire time. They are that good.
NYC Slice
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Re: NYC Slice
#532Earlier quoted context omitted.
Just want to say you took the words out of my mouth on this one. I was given the exact same advice re: Parisian croissants, and I feel exactly the same way about Arsicault in SF. I’d I’ve never had a better one in the US, let alone SF. Note to others: Arsicault is worth the visit if you’re in SF! Also don’t be a sucker and wait in line for an hour on a Saturday morning. Just go at like 11am on a Tuesday and walk righ…
My neighbors still remember my shrieks of rage when I read Arsicault got rated.
Sorry, what do you mean that it got rated?
Re: NYC Slice
#533Earlier quoted context omitted.
There are a number of foods that are supposedly only being amazing within a certain geographic location, but the best ones I've had were far outside if that location. The best shrimp poboy I had was in Tampa; nothing I could find in New Orleans even came close. There was a New York style pizza place in Shanghai which people that went back to America would talk about missing (better than any pizza I've had in NYC). An…
Homeslice in Shanghai is fantastic
There are a lot of good pizza places in Shanghai because China is a big food country and restaurants that serve bad food can't survive here
Re: NYC Slice
#534Earlier quoted context omitted.
Not to mention they have typically been making the regional food for centuries, if not millennia. The selection can be more limited in the EU, but the quality is incredible, and at a very low price point compared to US. You can get cheese and wine made in the US ~ as good as French, but it’s 5x as expensive.
I don’t know about the cheese but I disagree with you about the wine. For example Californian wine is excellent, and you get a much higher quality for the money than with French wine for anything below $150. French wine is in much higher demand so all the lowest quality is sold too, instead of being made vinegar or discarded, becoming the entry level. French wine is subjected to strict rules that don’t allow them cor…
In a place like New York, it's hard to find a good restaurant that doesn't have a relatively severe price premium