205631 Thu Nov 27 17:18:11 -0800 2003 3 18 Manhattan 0 1096097 Is it true that NYC regulates the number of brick pizza ovens? I heard that there's a ban on new brick oven construction. This came up during a discussion of Patty's Pizza. At first, this factoid struck me as a likely urban myth. Why would anyone pass a law like that? Then I started thinking about the current interest in indoor air quality and occupation health, or maybe fire safety issues. The merits of these arguments aside, it seems like something NYC might actually legislate. Anyway, is there such a law? Or have I been had? Thu Nov 27 17:18:11 -0800 2003 0 Lindsay B. 1 1096098 The law is against coal-burning ovens (and the air polluntion they produce). Wood-burning brick ovens can be built, asuming ventilation meets the city's standards. That's why there are many restaurants with (wood-burning) brick ovens, but only a few pizzerias with coal ovens, in the city. The coal ovens were grandfathered when the regulations were introduced. Thu Nov 27 17:30:32 -0800 2003 1096097 0 Caitlin McGrath 2 1096099 Thank you, Caitlin. My curiosity has been sated. Follow-up question: Do pizzas from coal burning ovens taste different than pizzas from wood burning ovens? How much different? Better? Thu Nov 27 17:53:20 -0800 2003 1096098 0 Lindsay B. 3 1096101 Lindsay, Please repost your question on General Topics, as it is a general food query and does not pertain specifically to Manhattan chow. Thanks. Thu Nov 27 20:44:15 -0800 2003 1096099 2 The Chowhound Team