A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from August 08, 2013
Pizzagiana (pizza + parmigiana)

Quality Italian Steakhouse opened in 2013 at Sith Avenue and West 57th Street in Manhattan. One specialty of the menu was “Chicken Parmigiana (For Two),” but the dish looked like a giant pizza. The New York (NY) Post‘s Steve Cuozzo wrote on August 7, 2013:

“What might be called ‘chicken pizzagiana,’ a round, 13-inch-diameter replica of a Ray’s pie at new Quality Italian, is the summer’s runaway whimsical hit — good, clean fun in a season of neo-molecular, quasi-Korean and counterfeit Latin departures.”


Quality Italian Steakhouse
57 WEST 57TH STREET, NEW YORK, NY 10019 212.390.1111
(...)
The Quality Italian $26pp
Chicken Parmigiana (For Two)

Thrillist
Quality Italian This is basically the biggest chicken Parm that man has ever seen/eaten
By Andrew Zimmer
Published: July 30, 2013 at 11:00pm EDT
(...)
It’s a 14in chicken parm that’s delivered to the table atop a pizza rack. It’s blessed with seasoned breadcrumbs, mozz, Parm, and Pecorino, it gets sliced with a pizza cutter at your table, and comes with spices like dried black olives you can shake on top. It’s meant to be for two but, when developing it, they never saw anyone finish it.

New York (NY) Post
Like pizza? Grab a wing at Quality Italian
‘Chicken pizzagiana,’ a pricey spin on the classic Parmesan dish, is summer’s surprise hit

By STEVE CUOZZO
Last Updated: 10:42 AM, August 7, 2013
Posted:  11:10 PM, August 6, 2013
You’ve tried the rest, now try the best — not pizza, which touts its alleged superiority on every box, but chicken parmigiana that only looks like pizza.

What might be called “chicken pizzagiana,” a round, 13-inch-diameter replica of a Ray’s pie at new Quality Italian, is the summer’s runaway whimsical hit — good, clean fun in a season of neo-molecular, quasi-Korean and counterfeit Latin departures.
(...)
Breast meat is ground with house-dried spices, spread out on a round pan and caked in fresh, spiced breadcrumbs. It’s fried, topped with fresh-made San Marzano tomato sauce and Pecorino, Parmesan and mozzarella cheeses and basil before a turn in the oven.
(...)
It’s served with Ray’s-style jars of sprinkle-on black olives, garlic powder, peperoncino — and a bowl of honey from Union Square Greenmarket’s Andrew’s Honey. Sourced from Central Park hives, it’s cut with dried Calabrian chili.

Food Republic
Aug 8, 2013 10:00 am
What’s With This Hybrid Food Craze That Has Taken Over New York City?
Cronut. Ramen burger. Pizzagiana. Will it stop?

By George Embiricos
(...)
A pizza-shaped version of chicken parmigiana is the main subject of an article about the city’s Quality Italian restaurant in this week’s New York Post. Critic Steve Cuozzo is so gaga over the two-fer that he anoints it “the summer’s runaway whimsical hit” and claims that it “blows away” the highly acclaimed veal parmesan at hotspot Carbone.

Posted by Barry Popik
New York CityFood/Drink • Thursday, August 08, 2013 • Permalink