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Brooklyn’s Hottest Pizzeria is Reinventing The New York Slice | On The Line | Bon Appétit
“When I first got the pizzeria in 2017, I’d never made pizza before in my life–it was a learning process.” Today Bon Appétit spends a day on the line with Massimo Laveglia, chef and co-owner of L’Industrie Pizzeria in Brooklyn. Blending Italian craftsmanship with the tastes of NYC, L’Industrie is reinventing the classic New York…
Nick DiGiovanni recreates the original Domino’s pizza 🍕🤯
What’s your favorite pizza chain?
Catching 10,000 Shrimp for Shrimp & Grits!!
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The Shed BBQ & Blues Joint Makes High Quality Southern-Style Barbecue #shorts
Siblings Brad Orrison and Brooke Lewis run The Shed BBQ & Blues Joint as well as The Saucery in Ocean Springs, Mississippi, where they specialize in crafting high-quality Southern-style barbecue. With the help of their team, they make ribs, brisket, and more for the restaurant and ship their sauces across the country.
What makes Paulie Gee’s slices stand out from the rest of NYC’s pizzas?
For owner Paul Giannone, his slice shop isn’t about making the best pizza in the city but serving good, humble New York City-style slices inspired by his youth in the ’60s and ’70s. You’ll find classic pizzas as well as creative pies like pepperoni drizzled with hot honey, and upside-down Sicilian slices with a sesame…