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MY RUSSO'S COAL-FIRED PIZZA PIX : PURE TORMENT

August 19, 2008

Cook's Tour: Alison Cook


So I'm back from Maine, and already I am wishing I had time for a run out to Russo's New York Coal-Fired Pizzeria.
The sliced sausage and red onion pie at Russo's New York Coal-Fired Pizzeria.
The sliced sausage and red onion pie at Russo's New York Coal-Fired Pizzeria.
The coal-fired sausage and red onion pizza, up close.
The coal-fired sausage and red onion pizza, up close.

Instead I am just going to have to content myself with staring at a couple of photographs I took of my favorite sliced sausage and red onion pizza, an example of the simpler-is-better principle for ordering here.

I was going to set one of these photos as my desktop background, but I realized if I did I would never get any work done. Too Pavlovian.

I haven't forsworn my allegiance to the thin, high-style Italian pies at Marco Wiles's Dolce Vita Pizzeria Enoteca, but there's something about the no-nonsense, blue-collar appeal of the Russo's Coal-Fired pies that calls to me, even from 25 miles away.

And boy, was I happy to see in the comments section of my Russo's Coal-Fired restaurant review last week that the owners went out and purchased two wine coolers, so now their reds will be served at cellar rather than room temperatures. It makes me even gladder to be home.

* photos by Alison Coo


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