AlwaysInformed: Harry’s Italian Pizza Bar

The Gluttoness — June 05, 2009

Eggplant Parmigiana Hero at Tuesday’s Dine Around Downtown

Gold St. may have seemed like a good idea in theory, but the 24-hour diner/bar/sushi concept wasn’t exactly embraced by locals in the financial district. As previously reported, the father-son team of Harry and Peter Poulakakos, is refurbishing the 2 Gold St. space and reverting to their successful “Harry’s” brand, this time with an Italian spin: Harry’s Italian Pizza Bar. If the term “pizza bar” sounds familiar, that’s because they’re also responsible for the perennially packed, Adrienne’s Pizza Bar.

We’ve gotten the early word on some of Harry’s new signature dishes. The menu will elaborate on Adrienne’s and include its renowned Old-Fashioned Pizzas. Aside from pizza, the big draws will be: family-style pasta portions (fitting considering this family-owned venture is under Peter’s management), a Meatball Hero, Steak Pizzaiolo, Stuffed Artichokes and Baked Clams. If you can’t wait until the June 15th opening, assuage your cravings for Italian at Adrienne’s in the meantime. Try the eggplant topping on your next old-fashioned pie— the thin slices make for a great Eggplant Parmigiana Pizza.

AlwaysInvestigating: Faicco’s Spinach Bread

The Gluttoness — April 06, 2009

AlwaysHungryNY has been a huge fan of Faicco’s Spinach Bread for years. Simply photographing our favorite Faicco’s speciality would not have done the dish justice, so we had to track down owner, Eddie Faicco, and get the scoop on the Spinach Pie.

Faicco’s (pronounced fah-ee-kos) opened as an Italian butcher shop in Brooklyn in 1900. Over the past forty years, the scope of their business began to expand, as many of their competitors were getting into the prepared food game. Customers were looking for a quick bite that wouldn’t require cooking. Fifteen years ago, in an effort to keep up with the times, and to give vegetarians a reason to come to the otherwise meat-centric shop, Vegetable-Stuffed Breads were added to Faicco’s repetoire. Some combinations like the Escarole & Olive and Broccoli & Cheese never made it, but the Eggplant, and even more so, the legendary Spinach, have become signature dishes.

The Brooklyn flagship is responsible for the baking, and delivers the foot-long loaves a few times a week to the Bleecker Street location. Faicco’s claims that their in-house recipe is very simple. The dough comes from Mona Lisa Bakery in Brooklyn, and it is lacquered with egg wash and sprinkled with poppy seeds before baking. The filling includes seasoned, chopped spinach, which is mixed with a “little bit” of olive oil to keep the mound of spinach moist and juicy. Beneath the spinach, a thin layer of white American cheese lies along the bottom crust. Eddie admits that some people frown on the use of American cheese, but after experimenting with Mozzarella and Provolone, American simply tastes the best.

At the end of the day, what matters is, that this is one of the great New York dishes. You can buy take it home and warm it in the oven or you can eat it cold on the spot. Whether you are in Brooklyn or on Bleecker, the product is equally quality, and at $8.99/pound, it is recession proof as well. If you have never had one, drop what you’re doing, and go get one.

Faicco’s Pork Store
6511 11th Ave
Brooklyn, NY 11219
718-236-0119

Faicco’s Pork Store
260 Bleecker St
New York, NY 10014
(212) 243-1974