125427 Wed May 10 15:31:46 -0700 2006 14 8 Midwest 0 680762 I heard a rumor yesterday that a new Punch pizzeria will be opening somewhere near Surdyk's. Can anyone confirm? (Seems like they would be going head-to-head with Pizza Nea in that area, if true.) Wed May 10 15:31:46 -0700 2006 0 Chris Mitra 1 680764 It's true and ticks me off. For crissakes, why does that neighborhood get another place like that? Note to Punch Pizza (or Pizza Nea, Pizza Luce, Bricks, whatever) and/or the cities of Burnsville, Apple Valley and Eagan...get yourselves together and bring some decent pizza to the south metro. Those "suburban downtowns" each community is building, i.e. Burnsville's Heart of the City, scream for a place like Punch. They could even have a spectacular view of downtown from the restaurant window. Or at least call the Roasted Pear in Burnsville, which DOES have a wood oven and teach them how to use real, good quality pizza ingredients instead of the stuff that falls off the Sysco truck. Thank God we at least have Brianno's and reasonable access to Buon Giorno Market. Rant over. Wed May 10 15:50:51 -0700 2006 680762 0 MSPD 1 680769 It's true – Punch is going to be situated in the old Bobino Wine Bar location on E. Hennepin across from Chipotle. I really don't understand why they'd put themselves just doors away from Pizza Nea. Talk about unnecessary competition! Wed May 10 16:52:16 -0700 2006 680762 0 MaggieB 2 680771 I think that the new Punch is actually going to be next door to the old Bobino -- in the former Starlite Lounge space. The Bobino location is owned by the guy who owns Annie's Parlor/the Monte Carlo/Cafe Havana/etc., and is supposed to become a dinerish place called Rachel's. So that block is getting TWO new joints! Wed May 10 17:05:58 -0700 2006 680769 0 McGeary 3 680774 Interesting! After I posted my previous comment here, I started researching a bit about the new Punch and did read something about Rachel's. However what I read was a brief snippet from the Strib from a few months ago so I wasn't sure how accurate it was. I dined at the new Pizza Nea in Uptown a few weeks back and was pretty impressed. Good beer, great food, nice atmosphere. The Uptown location has a little patio in back with a fountain which made for a relaxing meal. The owner happened to be there while we were eating and stopped by to check on us. Really nice guy. I wish them well! I know it's a tough crowd in Uptown. I can see there being a Punch and Nea in the same few blocks in Uptown because there are lots of duplicate "themes" in that area. But the E. Hennepin neighborhood seems a little too small for TWO Neopolitan joints. Only time will tell! Wed May 10 17:22:58 -0700 2006 680771 0 MaggieB 4 680775 Am I the only one who doesn't like the charred bottom of the pizza crust at Punch? I went back a 2nd time and asked if they could do it without burning the bottom. They said yes, they could do it 'less well done'. And it came out coated with charcoal dust from the oven anyway. Is this authentic Neapolitan? Wed May 10 18:20:36 -0700 2006 680774 0 Faith Lubitz 5 680779 Oh, if only we could trade places! I love the burnt parts of a Punch pizza. In fact, it's never burnt enough for me. We usually get the pizza to go, and I take it home and put it in the oven to char it some more. I always have to argue with my husband to leave it in the oven long enough. But you're not alone - my boss says he hates Punch because both times he went, the pizza was way too charred. I heard somewhere that Europeans liked burnt flavors more than Americans do. Maybe I'm really a misplaced European (probably Bulgarian) ... Anne Wed May 10 22:09:50 -0700 2006 680775 0 AnneInMpls 5 680782 Yes, it’s authentic Neapolitan. i was amused by your posting, because I love Punch so much that cannot imagine the opposite – but then again, in Sao Paulo, Brazil (were i grew up) this kind of pizza is the ONLY pizza you'll find. When i moved to the US in 1997 i was shocked that the famous NY pizza was so "thick" with toppings and had such a "pale" crust… and it was loved by so many! Maybe the majority of the Italian immigrants that populated Sao Paulo are Napolitanos, i don't know, but that would explain our ubiquitous pizza. And don’t even try to find a pizza that is NOT made in a wood-burning oven – even tiny take-out joints have them in SP. (That helps explain why Pizza Hut failed miserably in that city of over 16MM inhabitants!) In any case, we have 4 or 5 Neapolitan pizza places per neighborhood, many in the same block, so I think NE Mpls can handle Nea and Punch together =) Thu May 11 00:39:17 -0700 2006 680775 0 MariQ 5 680795 The charred bottom is one of the signatures of a more authentic Neapolitan pie, and like Anne, it is one of the things that draws me in. Same with the big bubbled top (which often also gets charred). This is somewhat hard to find in most of the U.S., although it is much more prevalent (almost expected, actually) in the NY/NJ/CT area. Lombardi's in NY, the first actual pizzeria in the United States, makes an amazing pie (full-sized) in a *coal* fired oven with just the right amount of char! Punch is right up there on par with Lombardi's and other East coast equivalents (although, notably, most East coast places do "full-sized" pies). Can't wait for the trip to Naples next summer! :) Thu May 11 12:43:49 -0700 2006 680775 0 Chris Mitra 5 680805 I'm with you insofar as the charredness of the crust still leaves a wet, congealed mass in the middle. If the dang thing was cooked all the way, I'd happily eat the burnt edges. I only order plain cheese with basil so it's not that it's topping laden. Maybe I'll have to take mine home and cook it, too... Thu May 11 16:20:56 -0700 2006 680775 0 venus_de_mpls 5 680806 I'm with you. I think authentic neapolitan is vastly overrated. I heard one acquaintance describe a favorite pizza in Seattle years ago this way: "It's delicious: thin crust, not too many toppings, not much sauce." My thought was: "Where's the pizza?" In this burg I much prefer Psycho Suzie's, though that's still a little thin, and Fat Lorenzo's (near the 5-8 on Cedar). But this isn't a pizza thread per se, it's a Punch/Pizza Nea thread, so I'll quit while I'm behind. I do look forward to Rachel's in the old Bobino space. If it's as good as Runyon's (another one of Tony's places) I'll be deliriously happy. Thu May 11 16:21:45 -0700 2006 680775 0 Loren3 5 680807 Well, thanks to everyone who responded here, especially to the 2 who agreed with me (hee hee). My final word is that if you're going to have a thin crust and lighter toppings, a charred crust is going to drown out the subtlety. Isn't burnt stuff bad for you? Or maybe it's having a detox effect from the charcoal. Thu May 11 16:29:36 -0700 2006 680775 0 Faith Lubitz 6 680809 OK...coincidentally I had a pizza at Punch today. (Disclaimer: I really like this style of pizza although I pretty much like most styles of pizza). There was one small part of the top of the crust which was charred from the flame. The black stuff on the rest of the crust (aka the bottom) looked to me to be sort of a dusting of ash from the bottom of the oven, not charring of the actual crust. Also, as another poster noted, one of the pitfalls of good Neapolitan pizza is that it can be soggy in the middle. To me, Punch has usually had their toes right on the line of soggy acceptability. This one today wasn't soggy at all (even more amazing since I ordered it "wet"). I don't think it would have slopped over if I sliced it and tried to eat it by hand. It was a very, very good pizza. Whatever the style, I always appreciate a pizza with fresh, high quality ingredients. Thu May 11 17:48:41 -0700 2006 680807 0 MSPD 5 680819 Dirty pizza comes from the oven operator. Variables include how recently the floor has been swept, and how recently a wet towel has been used to mop the floor. Otherwise there are ways to get more or less char depending on oven temp, cooking time, and proximity to the fire. The flimsy variable has to do with the type and quantity of toppings, the consistancy of the dough, the amount of time the dough has been proofing. California Pizza Kitchen has tried to reduce the variables to the extent that their pizza has the soul of a fast food product. The beauty of pizza and all food is that if you don't like it, you don't have to eat it, or insist that they alter their method to suit your tastes. Mangia! Fri May 12 06:38:58 -0700 2006 680775 0 karlitosway 2 680772 Pizza Nea just opened a new location on Lake Street in Uptown. There's a Punch not far from there (although on the other side of the lakes. Wed May 10 17:14:09 -0700 2006 680769 0 Danny