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This Just Might Be The Best Pizza In The World

World Champion Pizza Maker Tony Gemignani with his Pizza Romana.

As former New Yorkers, my husband and I are very snobby about pizza.

So, although we hate to admit it, we may have found the best pizza in the world in … San Francisco?

The pies at Tony’s Pizza Napoletana, which just celebrated its 10th anniversary, are so good, they’re worth a trip from anywhere in the world. And you’d have to stay for a couple of days so you can really taste them all.

Owner Tony Gemignani has won many prestigious awards, including Best Pizza Margherita at the World Pizza Cup in Naples, Italy, and Best Pizza Romana at the World Championship of Pizza Makers in 2011. He was the first and only Triple Crown winner for baking at the International Pizza Championships in Leece, Italy, and was the first American and non-Neapolitan to win the coveted title of World Champion Pizza Maker at the World Pizza Cup in Naples in 2007. He was also a pioneer in bringing several different styles of pizzas and other Italian dishes to the Bay Area.

Since discovering Tony’s, my husband and I have come up with creative excuses for visiting San Francisco on a regular basis because we literally dream about his pizzas and can only go so long without one.

Today In: Lifestyle

Here’s what Gemignani himself had to say when I asked him about all things pizza. Warning: Do not continue reading if you’re hungry. 

How did you get started making pizza? 

I’ve been involved in the pizza industry since 1991. I started making pizza at my brother’s acclaimed Pyzano’s Pizzeria in Castro Valley. Eventually I began working with different independent pizza shops and later went to Italy and traveled a ton. After winning multiple world pizza competitions, I made my way back to the U.S. and started to learn regional styles (think New York, Chicago, St. Louis, New Haven, and more).

Leading with my mission statement, “Respect the Craft,” I’ve devoted myself to learning everything there is to know about pizza, and I’ve aimed to showcase my knowledge and passion with each person that comes in to experience our menu of thirteen regional styles of pizza. This craft has taken me on a great journey that I’m excited to continue.

Did you know right away you wanted pizza to become your life’s work? 

I always loved cooking. Even in high school I took Home Economics courses. Back then I didn’t think anything of it. Then, quickly after high school I started working at my brother’s pizzeria and fell in love with it right away.

I ended up getting my pizza certification in Italy and am an official U.S. Ambassador of Neapolitan Pizza by the city of Naples – a prestigious title only given to three people in the entire world. I am also the first Master Instructor in the United States from the Scuola Italiana Pizzaioli and am the proprietor of the International School of Pizza where I certify chefs from around the world—all through Tony’s Pizza Napoletana.

I’ve had the pleasure of teaching so many great pizza makers, who have gone on to open up their own great pizzerias and make incredible pie. In a sense, they carry on the work for me and it’s a very special process to be a part of.

What is about pizza that makes it so beloved to people?  

Growing up, pizza is every kid’s favorite food. It’s communal, fun, and easy—you can make it your own, whether that’s creating something simple or complex. You can make round, square, thick, or thin.

I think that sense of nostalgia stays with you as you become an adult. Pizza brings people back to when life was a bit simpler. And let’s face it, pizza is delicious no matter how old you are.  

One of the things that makes your restaurant so unique is the variety of ovens. Can you give readers a quick education, please?

Our menu offers a wide variety of Italian and American pizza styles, all cooked in one of seven different ovens. We have the true Neopolitan pizza made in a burning wood up to 900 degrees, to a blistering 1000 degree coal oven, along with an assortment of gas and electric ovens, each perfectly suited to the particular style of pizza cooked in it.   

What are the most popular pizzas at Tony’s? 

That’s a tough question. We have multiple award-winning pies on the menu, including our popular Margherita Napoletana (we only make 73 of them each day), Pizza Porto, Cal Italia, La Regina, Burratina di Margherita, and New Yorker which is coal-fired in our 1000 degree oven.

Which pie is your personal favorite?  

That’s like asking a father who his favorite son is. You know I have one, but I’ll never admit it. And, honestly, I love everything. That’s why I like to explore so many different styles of pizza.

Let’s talk about some other dishes like those incredible squash blossoms. How did you come up with those?

Being in California, we are very lucky to have access to some of the best seasonal produce. The California-style pizzas on our menu are a nod to these seasonal ingredients, and we have fun getting creative with surprising pairings. Last year, we launched the squash blossom & burrata pie inspired by the spring season featuring ricotta stuffed squash blossoms, burrata, prosciutto di parma, crushed red pepper, mozzarella, and shaved parmigiano reggiano.

Other than pizza, what are some of the restaurant’s most popular dishes? 

We make our own pasta and case sausages in-house, and offer a wide selection of pastas, antipasti, salads, and desserts. A few stand out crowd-favorites are the Coccoli (delicious rounds of sea-salted fried dough that can be filled with your favorite ingredients), Meatballs Gigante, Peroni Battered Fried Artichokes, and Housemade Bucatini Pasta.  

We should mention your wine awards, as well. What are they and what do they mean to you?

We recently received Wine Spectator’s Award of Excellence for the 5th year in a row, which is such an honor. Wine Director Jules Gregg ensures that our wine list is as thoughtful and expansive as our food menu. We offer 65 different varietals and 185 wines, highlighting intentional selections from Italy and California.

Mixologist Elmer Mejicanos also provides a full bar program featuring hand-crafted artisan cocktails and an extensive tequila and beer collection.  

Tell us about the process of coming up with recipes. How do you experiment?

To make the perfect pizza, it’s all about the ingredients. I start with flour as the foundation; it’s  the heart and soul of pizza. Balance is important, but it’s really about your dough, sauce, and cheese. I always want to make sure that my dough balances with the other pizza flavors, while taking you through a journey with each bite.  

Describe those award-winning pizzas so we can drool a little.  

·     One of our most popular pies is the Margherita Napoletana (we only make 73 per day), a World Pizza Cup winner in Naples, Italy. It features dough finished by hand using Caputo Blue flour then proofed in Napolitana wood boxes, San Marzano tomatoes, D.O.P., sea salt, mozzarella for di latte, fresh basil and extra virgin olive oil.

·     Pizza Porto, my most recent award-winning pie, won the 2018 All-Stars Pizza Championship in Porto, Portugal. It features Portuguese chorizo, nduja, micro greens, mozzarella, top Sao Jorge cheese, port reduction, crema di port, and smoked sea salt.

·     Cal Italia, a gold medal winner of Food Network’s Pizza Champions Challenge, features asiago, mozzarella, Italian gorgonzola, Croatian sweet fig preserves, prosciutto di parma, parmigiano, balsamic reduction, and no sauce.

·     La Regina, a gold cup winner at the International Pizza Championships Parma, Italy, features soppressata picante, prosciutto di parma, mozzarella, parmigiano, provolone, and arugula.

·     Burratina di Margherita, a gold cup winner at the International Pizza Championships Lecce, Italy, features burrata, cherry tomatoes tossed with fresh basil, extra virgin olive oil, and balsamic reduction.

·     New Yorker, a gold medal winner Las Vegas, features mozzarella, hand crushed tomato sauce, natural casing pepperoni, sliced Italian fennel sausage, calabrese sausage, ricotta, chopped garlic, and oregano.  

How does it feel to have your pizzas named best in the world? How do you top that?! 

It is truly an honor and a blessing. It’s also a bit surreal—especially to have won internationally. It’s one of the best feelings ever, but I’m always trying to make it better. After I win a championship, I look at that pizza and think to myself—how can I make it better?  

What’s next for you?  

I hope pizza lovers will come visit us at our Bay Area and Las Vegas locations in exciting new venues. We also have Tony’s locations in San Francisco’s Levi’s Stadium and Tony G’s within the new Chase Center, and there are more to come soon.  

Do you ever get sick of pizza?

Never.

Follow me on Twitter or LinkedIn. Check out my website.

I believe the world would be a better place if we all traveled more, and I write about everything from luxury spas, cruises and hotels to quirky museums and street food in order to encourage people to get out and explore. When I’m not traveling around the globe—and even when I am— I blog at Midlife at the Oasis, my award-winning website. Over the past 20 years, I’ve written for dozens of magazines and was a Contributing Writer to Entertainment Weekly for more than a decade. In 2010, I was one of the Ultimate Viewers selected by Oprah Winfrey to accompany her to Australia. Since then, I’ve won three BlogHer Voices of the Year awards and become a Travel Expert at USA Today 10Best and a regular contributor to AAA Midwest Traveler and Southern Traveler. I’m a member of Society of American Travel Writers and North American Travel Journalists Association. Join me on my journeys on Instagram and Twitter @loisaltermark.

Source: This Just Might Be The Best Pizza In The World

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21 Incredible Pasta Dishes To Enjoy On National Pasta Day

 

Bucatini Cashew-Kombu Cream at Osteria 57 in New York City.

National Pasta Day is coming soon. While October 17 may be a great excuse to try a new pasta dish, these options are so incredible that we recommend enjoying them all year long. Starting today, ideally.

At Osteria 57 in New York City, this is a vegan pasta dish with incredible Japanese Umami flavor. The dish is made with cashew-kombu cream, Mediterranean pesto, Sorrento lemons and breadcrumbs to give it a fresh, satisfying Mediterranean taste with rich, savoriness from the umami flavor. “It’s uncommon to think ‘vegan’ when you hear of Italian cuisine since most dishes have meat and/or cheese. So I thought of a pasta that I can serve my customers that’s packed with flavor and combines ingredients from my two favorite cuisines- Italian and Japanese. Knowing that a majority of umami flavor in Japanese cuisine stems from kumbu, I decided to create a cashew-kombu cream sauce and flavor it with ingredients that reminds me of the southern region of Italy. There’s fresh basil, parsley, sun-dried tomatoes, white fennel, capers from Sicily, lemons from Sorrento with the cream sauce as a clear tribute to the magic of ingredients,” said chef Riccardo Orfino.

Wagyu Pappardelle

Wagyu Pappardelle at Margot Los Angeles.

Margot

At Margot Los Angeles, this dish is made with Einkorn wheat and ragu Bolognese. “Our Pappardelle is the most unique pasta dish on offer right now at Margot. It’s made from heirloom einkorn wheat that is milled weekly for us by a local grain mill. It’s served with a Bolognese sauce made with wagyu beef that’s simply delicious,” says executive chef Michael Williams.

Today In: Lifestyle

Blue Crab Carbonara

Blue Crab Carbonara at The Wilson in New York City.

Jenna Murray IGC Hospitality)

At The Wilson in New York City, this dish is made with spaghetti, guanciale, Calabrian chilies, basil crumbs. “We make ours with rustichella spaghetti, EVOO, guanciale, garlic, calabrian chilies, and blue crab. Finished with butter, parmesan cheese, black pepper and chives. Garnished with pangrattato, which is bright green basil bread crumbs, and grilled lemon. It’s a fun and modern spin on an already delicious classic,” said executive chef, Stephany Burgos.

Chickpea Pasta

Chickpea Pasta at Electric Lemon at Hudson Yards in New York City.

Electric Lemon

At Electric Lemon at Hudson Yards in New York City, the Chickpea Pasta is a linguini type noodles topped with a fresh tomato sauce made à la minute. Chef Kyle Knall roasts garlic, shishito peppers and basil in a pan then squeezes skinless sun gold tomatoes to make a fresh, vibrant sauce that coats the gluten free pasta without being too rich. The dish is then garnished with fresh basil and halved sun gold tomatoes.  “We wanted to make a true chickpea pasta that was actually gluten free. So we took the ratio that we would normally use for our traditional dough with farm egg yolks and switched out the pasta flour for chickpea. This keeps the dough soft and rich,” said chef Kyle Knall.

Squid Ink Linguine

Squid Ink Linguine at Siena Tavern in Chicago.

Siena Tavern

Forget the lobster roll and the bisque because black is the new… black at Siena Tavern in Chicago with Top Chef alum, Fabio Viviani’s Squid Ink Linguine. Having a celebrity chef behind the Italian restaurant’s menu guests know dishes served there are going to be amazing and delicious which includes his Squid Ink Linguine served with a lobster tail and spicy lobster sauce. Not only is this dish one of the most popular entrees served at Siena Tavern, but it is also eye-catching with its shocking color. Although, the silky black-hued pasta is not the only reason this dish is so popular; the flavor of the dish also credits to its acclaimed fame. Given the extra dimension the squid ink linguine gives off, chef Viviani complements it with a grilled lobster tail served on top while a spicy lobster cream sauce is mixed in with it. “As much as I love making traditional pasta dishes, I knew I needed to make Siena Tavern’s Squid Ink Linguine a little different,” said executive chef Fabio Viviani. “Mixing the squid ink’s rich and briny flavor with a lobster’s mild and sweet flavor, there needed to be a spice to make a lasting impression which I made the sauce to be a spicy lobster cream sauce.”

Duck Confit Risotto

Duck Confit Risotto in New York City at ATRIO Wine Bar & Restaurant.

ATRIO Wine Bar & Restaurant

In New York City at ATRIO Wine Bar & Restaurant, a combination of sautéed butternut squash, wild mushrooms, dried cranberries, and wilted kale folded into arborio rice that is immersed in a rich duck broth. White balsamic pearls are dotted on top for a tangy finish. A major trend we’ve noticed that has returned is the use of duck on culinary menus. This is a bold and flavorful meat that can be used in a wide variety of dishes; we have added duck to our risotto and flatbread for fall,” said executive chef Enrico DeOcampo of Conrad New York Downtown.

Chicken Sausage Rigatoni

Chicken Sausage Rigatoni at Thalia in New Orleans.

Thalia

At Thalia in New Orleans, chefs Kristen Essig and Michael Stoltzfus just gave a seasonal update to the chicken sausage rigatoni. The fall version of the beautiful pasta dish is made with housemade sausage and pasta served with pumpkin, shiso, and sage, then finished with shaved parmesan. This dish embodies what we love about fall. The pumpkin and sage add those flavors that we love about fall, while the shiso adds a brightness.

Not Your Nonna’s Bolognese

Not Your Nonna’s Bolognese at Mi’talia Kitchen & Bar in south Miami.

GBHG

At Mi’talia Kitchen & Bar in south Miami, this twist on a classic Bolognese over delivers on the pasta. Featuring two (!) types of pasta, a slow braised veal, pork and beef Bolognese sauce is mixed throughout pappardelle and ricotta gnudi before being topped with parmesan cheese and fresh basil. The hearty sauce pairs well with the light gnudi, and bright pop of basil. “Italy has always astounded me with its culture and beauty. That beautiful sun-filled country is a huge source for culinary inspiration for me, and Mi’talia dishes are my versions of these flavors,” said chef Janine Booth.

Carbonara in a Jar

Carbonara in a Jar at Siena Tavern in Chicago.

Siena Tavern

If there is something Top Chef alum Fabio Viviani is an expert on making, it’s pasta. The Italian chef’s Carbonara in a Jar served at Siena Tavern is not only cooked perfectly al dente and tastes delicious but also an interactive dish as it is prepped and finalized at the table utilizing a mason jar. The ooey and gooey pasta dish initially fills the mason jar with gemelli noodles and then layers of crispy pancetta, parmesan cream, spinach, egg yolk and pecorino are added on top. The mason jar is served to the table in its deconstructed form and ready to be finalized by the chef who shakes it tableside, ultimately breaking the egg yolk and mixing the other ingredients to finalize the Carbonara in a Jar. “One of my favorite things to do as a chef is go out in the restaurant and talk to the guests who are eating my food,” said executive chef Fabio Viviani. “The Carbonara in a Jar not only allows me to talk to my guests, but I also get to serve them their meal.”

Zucchini Pasta

Zucchini Pasta at HandCraft Kitchen & Cocktails in New York City.

HandCraft Kitchen & Cocktails

At HandCraft Kitchen & Cocktails in New York City,  this is zucchini noodles, roasted kale, charred tomatoes, portobello mushrooms, pistachio nuts and Asiago cheese.  If you follow the Whole 30 diet, you can ask the chef to hold the cheese. If you want to add a little protein, you can request the addition of chicken, steak or pulled pork.  “Our Zucchini Pasta is one of our best sellers and I think it’s because it’s so versatile. It’s a vegetarian dish that you can easily make Whole 30 compliant by ordering it without the cheese, or you can add chicken, steak or pulled pork if you’re a meat-lover.  All these options and it’s delicious no matter how you order it,” said Chad Gaudet, co-owner of HandCraft Kitchen & Cocktails.

House-Made Campanelle 

House-Made Campanelle at The Hive in Bentonville, Arkansas.

21c Museum Hotels

At The Hive in Bentonville, Arkansas, they showcase the unique culinary identity of Arkansas and the region’s farmers and producers. Chef Matt McClure’s cooking pays homage to the High South, highlighting local ingredients such as wild mushrooms, basil puree and pistachio found in the campanelle.

Siamese Agnolotti

Siamese Agnolotti at Casa Nonna New York.

Casa Nonna New York

At Casa Nonna New York, the filling of this house-made two-sided ravioli pasta consists of veal ragu on one side with spinach and taleggio cheese on the other side. The ravioli rests on top of a truffle pecorino fonduta sauce and is finished with beech mushrooms and a drizzle of marsala glaze. “Siamese Agnolotti is one of our most popular pasta dishes as you can experience a vegetarian and meat option in just one bite! The beech mushrooms add a cashew-like flavor and when combined with a drizzle of the marsala glaze and truffle oil, you get a sherry sweet taste. Plus, it’s a great pasta that pairs really well with most known Italian wines like Chianti, Montepulciano and Sangiovese,” said Atilio Ramos, chef de cuisine.

Spaghettini Freddi Benedetto Cavalieri

Spaghettini Freddi Benedetto Cavalieri at La Cucina at Il Salviatino in Fiesole, Florence.

Il Salviatino

At La Cucina at Il Salviatino in Fiesole, Florence, an upscale twist on a classic, this chilled spaghetti dish features fresh prawns tossed in Tuscan citrus fruit delicately served over al dente spaghetti, garnished with colorful edible wildflowers sourced from Il Salviatino’s orto — organic orchard and herb garden.  “I love how refreshing this dish it. We are really lucky to have a big organic garden right on our property grounds where we source fresh herbs and vegetables daily. Almost 100% of our ingredients are sourced from Tuscany; generally we don’t need to go far to find the best quality, most of the time it is right around the corner,” said executive chef Silvia Grossi.

Fettuccine

Fettuccine at La Ventura in New York City.

Alex Staniloff

At La Ventura in New York City, housemade fettuccine with poblano peppers, littleneck clams, garlic, chili flakes and lemon. “Our fettuccine is the perfect way to celebrate National Pasta Month because it gives a nod to classical old school pasta and white clam sauce. It is super garlicky with chili flake, butter and lemon that keeps it packed with flavor the entire way through,” said executive chef Peter Lipson.

Cacio E Pere

Cacio E Pere on New York City at Felidia.

Felidia

In New York City at Felidia, pear and pecorino ravioli with crushed black pepper. “After all these years, I love to make this; it’s such a simple yet delicious dish and is still a favorite among the guests year-round!” said executive chef Fortunato Nicotra.

Rigatoni with Heritage Pork Ragu 

Rigatoni with Heritage Pork Ragu in New York City at OTTO Enoteca e Pizzeria.

OTTO Enoteca e Pizzeria

In New York City at OTTO Enoteca e Pizzeria, rigatoni with Heritage pork shank braised with onions, Calabrian chilis, and tomato sauce. “This is one of our signature pasta dishes that’s perfect to celebrate with on National Pasta Day! There’s no shortage of flavor here, and as a butcher, I love using high-quality meat from our longtime purveyor Heritage Foods!” said executive chef Gaetano Arnone.

Spaghetti Special

Spaghetti Special at Carmine's.

Carmine’s

At Carmine’s, already known for their massive portions, the legendary Carmine’s is serving up a Spaghetti Special for the entire month of October. The special comes with five pounds of spaghetti served alongside a gallon of sauce – pomodoro, bolognese, marinara or vodka. The dish is designed to feed eight-ten people. “What Carmine’s does best is massive portions of food served family-style so this special is designed for even bigger groups to gather and enjoy heaping platters of pasta with their favorite sauce!”  said director of culinary operations Glenn Rolnick

Mezzelune Pasta 

Mezzelune Pasta At Lupa in New York City.

Lupa

At Lupa in New York City, a seasonal pasta dish made with honeynut squash stuffed lune with sage brown butter and toasted hazelnuts. “Honeynut is my favorite Autumn squash. Specifically bred for their sweetness, they make an incredible filling for ravioli. Mezzelune pasta is a great shape because of the crescent moon shape which resembles the fall months and looks amazing on the plate” said executive chef James Kelly.

Pistachio Pesto Spaghetti 

Pistachio Pesto Spaghetti at Gelso & Grand in New York City.

Gelso & Grand

At Gelso & Grand in New York City, toasted pistachio, fresh basil, Parmigiano Reggiano mixed with spaghetti. “Since our restaurant is located in the heart of Little Italy, we wanted to offer a bright-tasting pasta that would whisk guests away from the hustle bustle of New York for a moment and to let the flavors of the dish sink in. The pasta itself is a delicious twist on an Italian classic, that’s traditionally prepared with pine nuts, and perfectly balanced with the freshness from the basil,” said owner Nima Garos.

California Sea Urchin and Angel Hair Carbonara 

California Sea Urchin and Angel Hair Carbonara at Tocqueville in New York City.

Tocqueville

At Tocqueville in New York City, this signature appetizer at Tocqueville has been on the menu since the restaurant opened in 2000. The dish features California sea urchin and angel hair carbonara with sea lettuces and lime-soy butter. “In my opinion Sea urchin and egg yolk is a perfect match, the velvety texture of the softly scrambled yolk with the sauce is pure decadence, against the al dente pasta, it all really works well together!” said chef and owner Marco Moreira.

Linguine ai Frutti di Mare

Linguine ai Frutti di Mare t Primavera Ristorante.

Primavera Ristorante

At Primavera Ristorante, a family-owned and operated Italian restaurant located in Coronado, Calif., will celebrate National Pasta Day with a featured entrée swimming in flavor: linguine ai frutti di mare, made with fresh tomato, shrimp, mussels, and baby clams atop linguine with light saffron sauce. The restaurant will also have an array of signature pasta dishes available, including: portobella alla bianca, portobello mushroom-filled ravioli with sundried tomato and dill cream sauce; pappardelle alla Bolognese with veal, pork and beef ragu, dried chile oil and mascarpone; and spaghetti alla carbonara with sautéed pancetta and sweet peas in a rich parmigiano cream sauce. Buon appetito!

Aly Walansky is a NY-based lifestyles writer with over a decade of experience covering travel and food.

Source: 21 Incredible Pasta Dishes To Enjoy On National Pasta Day

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New DoorDash Payment System Means Customers Who Tip Up Front Will Get Their Food Faster

A month ago, facing widespread criticism over DoorDash’s policy of reducing pay to delivery workers who receive tips, DoorDash CEO Tony Xu promised to introduce a new payment scheme in which delivery workers could keep their tips without seeing their pay reduced. Now that new model is here, and it’s a powerful incentive for customers ordering DoorDash deliveries to add a tip when they order. Preferably, a generous one.

Under the old system, a DoorDash delivery person (or “Dasher”) would be promised a certain fee, say $7, to make a given delivery. If the customer tipped zero, DoorDash would pay $7. If the customer tipped $3, DoorDash would pay $4, and the Dasher would still receive a total of $7. (If the customer tipped more than $7, DoorDash would pay its minimum fee of $1, and the Dasher would keep the entire tip.)

According to some accounts, the majority of customers who use a food delivery service such as DoorDash don’t tip–perhaps believing that most of the fee they pay to the service goes to the deliverer–while others do tip. Thus, the old system created greater predictability for drivers when deciding whether to accept a delivery. (Dashers are independent contractors who accept or decline each delivery as they see fit.)

Some Dashers liked that model, and New York Times reporter Andy Newman, who spent several days as an undercover deliverer for DoorDash, PostMates, and Uber Eats, found that he generally earned more from DoorDash than from the other two services. There was just one problem with that model, which Xu identified in a series of tweets announcing the change: “What we missed was that some customers who *did* tip would feel like their tip did not matter.”

Want your food to arrive hot? Add a big tip.

Well, it’s about to start mattering big time. The new model is short on essential details, but this is what DoorDash has announced: From here on out, all Dashers will keep 100 percent of their tips and DoorDash will no longer reduce their base pay when they do. Xu has vowed that the new scheme will increase Dashers’ pay overall, and to that end the company is doubling its minimum pay from $1 to $2. The company is adding “promotions,” bonus pay for Dashers to work at busy times, and also “challenges,” in which Dashers who work frequently will receive extra pay for reaching certain goals. DoorDash has not yet released the details of these promotions. It also says the new payment system will roll out to all Dashers by the end of September.

The company has made one thing very clear. DoorDash will give every Dasher 100 percent of the customer’s tip without reducing the Dasher’s base pay, and if a customer adds a tip when placing the order that tip will be included in the pay offered for the delivery. Although the Dasher won’t be able to see the tip amount, he or she will be able to see the total payment for the delivery, including the tip, which obviously will be higher than for an untipped delivery job.

Thus, if a customer ordering a DoorDash delivery adds a big tip when ordering, Dashers will likely scramble to grab that delivery job, knowing it will pay better than usual. Conversely, customers who doesn’t add an upfront tip will likely wait a bit longer for their food to arrive since those jobs will be much less attractive to Dashers. A customer may be planning to tip after the food arrives, but since the Dasher can’t know that in advance and most customers don’t tip, he or she won’t bank on it.

That’s what many people who posted in a Reddit forum for DoorDash drivers are saying. For example, one Dasher posted, “The nice part about this is that you will be able to see what the customer tips up front before accepting the order so those big fat 0 tippers even if they’re gonna tip afterwards I’m not risking it.”

And here’s a comment from another Dasher: “My thinking also is that the low-paying offers (from non-tippers) are going to be passed over repeatedly, so the food may be cold and will arrive late. So not only is it a low-paying job, but the odds are likely that you’ll get 1 star for taking the order. Wow, sounds great, huh?”

For the moment, there are more unknowns than knowns about this new payment scheme, but one lesson is clear. If you’re ordering food via DoorDash and you want it to arrive hot, add a tip when you first order. Preferably a big one.

Source: New DoorDash Payment System Means Customers Who Tip Up Front Will Get Their Food Faster | Inc.com

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Booze-infused pudding is the adult Jell-O shots we didn’t know we needed

 

(MORE: This ice cream shop satisfies our inner child’s fantasy)

The inspiration for these creamy spoonfuls of gelatinous booze came from founder Kelli Lipson’s college love of classic Jell-O shots, she told “GMA.”

“I was in college and I used to make Jello shots, and everyone really loved them, so the idea kind of always stayed with me,” Lipson said.

Lipson said she combined her heart for Jello shots with her love of cooking to create her original line of booze-infused pudding and Jello recipes that are sure to be a hit at any adult party.

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We’re such party animals 🎉🦄 @omgdessertgoals is this weekend! Use code SpoonableFriend for $5 off tickets. Link in stories. #omgdessertgoals #spoonablespirits #puddingshots #boozy #pudding #dessert #nycdessert

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“I went to go work for Food Network star Sandra Lee and from there I kind of just built on the idea ad I wanted to create something that adults could really enjoy and that was a treat made for them,” she said.

(MORE: Boozy ice cream cocktails and sundaes that will up your dessert game all summer)

The best part is the flavors — from Spike Cake to Nutella Latte to Cranberry Cosmo — there’s definitely something for everyone. Each shot contains 5% alcohol.

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Shot time! @omgdessertgoals #dessertgoals #spoonablespirits #pudding #puddingshots #boozy #weekend #cocktailtime #nyc #catering #cake #hungry #dessert #desserttable #dessertporn

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They also come in specially packaged, ridiculously Instagrammable mini jars, which is why you may have seen them popping up on your feed.

“We’ve done a lot of collaborations with different influencers,” Lipson said.

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🐶 in this picture are further than they appear 😛

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Source: Booze-infused pudding is the adult Jell-O shots we didn’t know we needed

Visit One Of The Best (And Tastiest) Symbols Of A New York Neighborhood – Gerald Eskenazi

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You catch the aroma on Arthur Avenue as a happy shopper opens the door, left arm holding a huge, bulging bag of bread and cookies. Yes, this is the Madonia Bakery, in its way a symbol of New York as much as the Lower East Side, the High Line, and Rockefeller Center. New York, to New Yorkers, is the neighborhood, and increasingly these areas are being discovered by visitors to the Big Apple. And Madonia Bakery, on one of the iconic streets in the borough of the Bronx, makes the list……..

Read more: https://www.forbes.com/sites/geraldeskenazi/2018/11/04/visit-one-of-the-best-and-tastiest-symbols-of-a-new-york-neighborhood/#524bc3675cba

 

 

 

 

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