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San Matteo Pizza and Espresso Bar, NYC - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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San Matteo Pizza and Espresso Bar, NYC

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  • San Matteo Pizza and Espresso Bar, NYC

    I ran into this place while tooling around the Upper East Side. Usually, the UES is fairly barren when it comes to really great food. This place is an absolute exception. The pizza was phenomonal, the wine list great, excellent coffee, and the first panuozzo I've ever had (more in a minute).

    I ended up going twice this past week, once for dining in and once for take out. Eating-in means sitting in a tiny little space that's dominated by an absolutely gorgeous Neapolitan oven. I had a pizza with creamy burrata, porky pancetta, and plump little cherry tomatoes. My wife had a diavola with spicy sopressata, crushed San Marzanos, fresh basil, and some really milky mozzarella. The crust was the standard soupy Neapolitan pie in the center, but firmer and crunchier towards the cornicione. Excellent crusts, if a bit salty. For dessert I had what they call a caffè crema: milk, cream, sugar, espresso, and a touch of chocolate (which isn't mentioned in the ingredients). All stirred with a little crushed ice to make it really cold. Heaven.

    The next time I went, I ordered a panuozzo. I'd never had one before, since I've never been to Salerno. This is cool enough that it's going in my regular oven repertoire. You take a dough ball, stretch it into kind of an oval, and bake it till the outside is crispy and a little charred. While it's still hot, slide it like a pita and stuff it with whatever you want. I had mortadella, smoked mozzarella, and marinated eggplant. It takes the panini concept to an entirely different stratosphere.

    It's pricy, as are all places in upper Manhattan. But it's really great, and the people are wonderful southern Italians.

    Stan
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