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Grandaisy UWS - Oven Working!

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At long last it's up and running. First batch due out around 1:30 or so this afternoon...

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  1. it's there now. i saw it on the trays. go for it!

    2 Replies
    1. re: nativeNYer

      finally. i'm walking over now. and i just got home from brunch.

      1. re: FattyDumplin

        hey move out of my way...making a bee line for the counter...whew..out of breadth...me first!!

    2. If it's a new oven, they should throw away the first few pizzas.
      That new-oven smell will definitely permeate the dough.

      1 Reply
      1. re: il Trifulau

        you are absolutely correct. the new oven smell in there is horrible. the workers were even commenting. i think they ditched the first few batches i saw from the window earlier because there was nothing until 2:30pm and those slices looked uncommonly flat. i don't think they allowed the dough to rise enough b/c they probably feel pressured to begin selling these. the dough for the pizza bianca is not quite ready yet, they said. thus, i have not tried anything just yet and may wind up waiting until tomorrow or monday.

      2. i've been there to try it out but the line was too long,guess its worth the wait...

        1 Reply
        1. re: EastSideDoll

          was there around 3pm. couldn't eat a full slice but tried the zucchini, potato and cauliflower, which i'd never had. and they were all fresh out of hte oven which was another new twist. thank you con-ed. better late than never, i guess.

        2. Good news.

          1. Just wolfed down my first piece of Pizza Bianca. I dunno. Wasn’t the same. I didn’t have the madeleine moment I anticipated. Don’t get me wrong; it’s still great. Just not as great as what I thought I remembered. This had less oil (I used to be able to lick my fingers all the way back to the office), a tad less rosemary, and was salted unevenly (seemingly the same large-grained sea salt, but concentrated more on the edges rather than evenly scattered). I’ll very definitely be back. Maybe they’re just getting their pizza legs, or maybe they’re having trouble keeping up with initial demand. We’ll see. Or maybe it’s just me. Anyone else even the teeniest bit disappointed?

            11 Replies
            1. re: JoanN

              i'd never had the pleasure of eating these straight out of the oven. and had never tried the cauliflower or pecorino pizza. enjoyed every moment of the 3 slices i had on saturday and the two more i had today for lunch.

              1. re: FattyDumplin

                Finally had my bianca slice today. It was pretty darn good. No real complaints. However, the best slice I had was on Sullivan St. - piping hot - earlier this year. I had never tasted it that good and could have eaten the whole 6 foot slab myself at one time. Although I really love this place, I do have to admit that the pomodoro is way too expensive to the point where it is ridiculous. It is very, very good but the $3.75 slice is tiny and extremely thin . I think they should double the size and charge $2.50-$3.00. That would be more reasonable.

                1. re: nativeNYer

                  agreed on the pomodoro slice. its so good but i rarely buy it because i can't justify paying that much for flatbread with some tomato sauce. silly, i guess, but seems like i should, for the same price, opt for a slice with some toppings.

                  1. re: FattyDumplin

                    sorry to nitpick but the pomodoro is $3.25 (still ridiculously expensive, its a little more than 1/2 the size as a regular slice of pizza). Given the weather, inside grandaisy is cold thus making the pizza cold (went twice), not even room temperature. I did not ask if they would throw it back in the oven for a minute. BTW, the place was empty at 5:30 today. they had pomodoro, mushroom, cauliflower, and onion (i think it was onion) plus the pecorino and plain foccacia...

              2. re: JoanN

                JoanN, After a second taste of the bianca and then a Sesamo, I must agree with you. It seems that both breads are far less porous than they have been, especially the Sesamo. Both seem considerably more heavy/dense and, when the Sesamo is sliced, those random "air pockets" are practically nonexistent.
                This was a very key and unique quality of these breads for me. I hope they are able to replicate this soon.

                Cpalms, I appreciate the price correction.
                -NativeNYer

                1. re: nativeNYer

                  Do they deliver in the area?

                  1. re: idia

                    I'd be very surprised if they do. It's not a pizza place, it's a bakery.

                    1. re: JoanN

                      Well then, do they take phone orders for pick-up do you think?

                      1. re: idia

                        I would think they'd be willing to take phone orders. They are very accommodating. Here's a phone number which may be for their downtown location: 212.334.9435

                        1. re: nativeNYer

                          Thanks. I am grateful to you.

                          1. re: idia

                            Happy to help. Please let us know if they accept your request to deliver. I'd also like to hear your opinions on whatever you try.

              3. Was there around 11ish yesterday and bought 4 slices: cauliflower, bianca, mushroom and potato. Cauliflower was the only warm slice - crispy on the bottom and the florets were cooked perfectly, meltingly tender. This slice had the best texture (probably because it was warm), however I thought it was the weakest slice in terms of flavor. It needed fresh herbs or sea salt or something. Was overall pretty bland. Bianca was fine, probably sould have warmed it up before eating, but not as transcendent as I had expected based on reviews. Had an excellent texture. Mushroom was good - covered in black mushroom and crystals of salt. The star of the show was the potato with rosemary and salt. Wonderful flavors. I would happily eat a slice of this every day.

                4 slices were $12, and the purcahse process reminded me of buying pizza in Italy, where a square is cut from the larger pie for each order. Help was very friendly and knowledgable. I was told pizza comes out of the oven late morning and is usualy gone by 5 to 6.

                The owner, Monica, was there getting interviewed by a jounralist, who kept saying how brave she was to open in such a cursed location. This place is such a fabulous addition to the nabe we should all support it.

                3 Replies
                1. re: Almondine

                  What is so cursed about the location?

                  1. re: selizara

                    No idea. That's just what I overheard the interviewer saying repeatedly.

                    1. re: Almondine

                      The previous tenant was Cremalita until the whole chain imploded and before that a sushi takeout that didn't last very long. In general the north/south block of 72 between Col and Amsterdam is not kind to places.