A NYC Marathon - Fueled by Pizza
Recently spent some time in NYC for the marathon, here's some of the pizza highlights
Hi there!
I love running and I love the culture around running. The marathon in particular is the most emotionally charged sporting event I’ve encountered. Humans are built to run, but seeing hoards of humans pushing past assumed limits, challenging their bodies, breaking down in front of thousands of spectators…that’s the good stuff.
There is a vulnerability to running a race. You are performing. Performing for yourself, a loved one, a stranger. There happen to be expectations too - will you rise to meet the goal time? Will you finish with dignity? Will your bones, muscles and hamstring support your 26.2 mile journey? It’s very easy to begin to doubt yourself. When doubt creeps in, you believe in yourself a little less, you loose an ounce of self-esteem and soon your cramping coming down from the Queenboro Bridge at mile 16.5.
My favorite running technique is the power of positive thinking. Believing in yourself goes a long way to keeping those doubts at bays and buoys performance. Even putting on a fake smile while running will help the body push through the wall. Tricking your mind for 26.2 miles is an endurance test within an endurance race.
When things get really tough I drudge up great pizza memories. And in my past NYC visit I developed a few more moments to plumb from the depths when the body wants to shut down. “No, don’t fall apart yet, remember that great slice of pizza we had after visiting the Statue of Liberty?” And with that thought in my head I’m good for another four minutes of running.
Let’s talk about some of those miraculous pizza moments during the NYC Trip.
Pittsburgh Pizza Parked at Pittsburgh International Airport
My first blush with pizza was at 5 am the morning of my flight. The Pittsburgh International Airport is undergoing an evolution, shedding its old skin and replacing it with a brand new airport. Many upgrades have focused on dining and now we have a generically named “PGH PIZZA CO.” taking over a spot that has previously served generic Mexican food.
They weren’t open that early and I can’t find any information about who owns it or what kind of pizza they serve. I’m worried this will give visitors a bad impression of Pittsburgh pizza. Can’t believe they couldn’t get a local shop like Slice On Broadway to be our pizza ambassador to travelers.
Carnegie…Pizza University??
On the way to Times Square to catch a show of Sweeney Todd, my sister and I walked by Carnegie Pizza! We did not go in, but thought it was a curious shop.
F&F Pizza Stop
F & F pizza is one of the best pizza experience I’ve had in the city. We get it almost once a trip and this time I got to stop by the slice shop for a collection of thick, roman-style slices.
The collection of slices is extravagant, each pizza more decadent than the last. A contest to make the most decorated pizza, an arms race of toppings. Whoever wins…well we win in this case.
My sister and I grabbed three slices. She wasn’t even going to get one slice, but after seeing what was on offer who could resist? We got a Sicilian, focaccia and a focaccia with onion, peppers and olives.
The focaccia was my favorite, but I’m a focaccia addict! It was chewy, fun, delicious, bright, and immensely satisfying. This would be my last pizza indulgence prior to the marathon. The race was the next day and I needed every single carbohydrate to power me through all five boroughs.
Post-Marathon Pizza Excursion
The marathon went okay for me. I went out what I thought was conservative, but I didn’t have it in me the finish fast the last eight or so miles. Barely finished under three hours crossing the line around 2:58. Hey, that’s the marathon. Not incredibly awful considering I ran a marathon three weeks prior, so I’ll take it.
Post-race, I met up with my crew, Kerry and Eric, and we made our way back to Brooklyn like the Warriors trying to get home to Coney Island. The path was wild and our train’s path was obstructed so we had to bail on that. Eventually we got back to the Carroll Garden area. Just in time to grab a cocktail from the Clover Club and a slice from Smith Street Pizza.
Smith Street Pizza
Smith Street pizza has an army of slices ready to do your bidding. I was curious how they handled the Buffalo Chicken slices and have to admit it was quite good. This slice was crispy, the chicken was lightly fried and soaked in hot sauce. The ranch complemented the hot sauce nicely.
The other pizza was hitting the spot. After a marathon everything taste better, but the salty cheese and easy to digest crust was what the body needed to start the recovery process.
Life, Liberty and the Pursuit of Pizza
The day following the marathon, Kerry, Eric, Bettie and I traveled to the Statue of Liberty to conquer the 160 steps up to the crown of the colossal monument. My legs were feeling great and we heroically made it to the crown without issue. All that climbing of course requires a post-adventure pizza. We made our way back to DUMBO thinking that Grimaldi’s might be a fun treat.
Unfortunately, Grimaldi was “stoking” their oven and were not open. Kerry and I went around the corner to Ignazio’s.
Ignazio’s is a less-famous pizza spot in DUMBO, only because they don’t have a marketing company. I loved the pizza here. Paired with a frosty glass full of Peroni and I gotta admit - this was heaven on earth.
The pizza is sauce-forward, the cheese is barely noticeable. If you know me, you know I like a saucy pizza. Kerry and I discussed the rating of this pizza - I think I’d give it a 5 sauce, 1 cheese, 2 crust.
What a nice, seasoned slice. Definitely check this place out, an underrated gem overshadowed by some of the more “famous” places in the area.
What a fun trip! Always good to venture outside of Pittsburgh and sample slices in another area. The delta of quality between Pittsburgh and NYC pizza is basically erased, I don’t think I had anything there I couldn’t replicate with a pizza here. The density and convenience factor is certainly different.
Great trip, great time.
Pizza ya later!
-Dan Tallarico, Pizza Journalist