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When Paulie Gee's opened on Greenpoint Avenue in 2010, a new day in delicious wood oven-fired pizza dawned in Greenpoint. The alternately sweet, spicy, veggie- and meat-packed pies were composed of surprising flavor combinations, served fresh off the flames, and were, in a word, fantastic. The man behind it all, Paulie Giannone, was an enigmatic wonder: Walking casually around the dining room, perpetually ball-capped, he'd affably ask every single table, "how about them pizza pies." But eventually, those pizza pies...
It's been a minute since we've talked about pizza, and in Brooklyn that is kind of a long time. So thank goodness Emily—Clinton Hill's stellar pie joint—has stepped in with some welcome news about baked bread and cheese with their planned expansion. While Emily first announced in November a planned second operation just a few buildings down from their original Fulton Street location—and that that version, Emmy Squared, would focus on Detroit style pies (thicker, squared crusts...
Brooklyn has a ton of pizza, and it just so happens to be the best that can be found basically anywhere. Think: Barboncino, Roberta's, Saraghina, Motorino, Franny’s, Emily, Speedy Romeo’s, plus the newest wood-burning oven installment, Parkside, in Prospect Lefferts Gardens, which was opened by a Franny's-alum, and is already teeming with people hungry for more thin-crust Neapolitan slices. And in Greenpoint, Paulie Gee’s assumes the neighborhood mantle for most delicious wood-stove pizza. But here’s the thing...
From ice cream sundaes to apples dipped in honey—and so the transition from summer to fall begins. Although to be fair, Rosh Hashanah isn’t that much of a let-down as far as post-Labor Day celebrations go—especially if you ditch the apples until October, and usher in a sweet New Year (and season) with honey wine, honey beer, and yes, honey ice cream instead. Paulie Gee’s/Roberta’s/Emily: Trickling honey on pizza has become such an accepted practice,...

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