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Wednesday, June 3, 2015

Joe's Brooklyn Pizza Review and $30 Gift Card Giveaway

While I always look forward to trying new places - and I've got more coming up, soon - at some point I always return to old favorites.
Which is why the other day I stopped into Joe's Brooklyn Pizza for lunch with a couple of friends.
I always have a tough time at Joe's, deciding between its classic, New York style thin-crust slices and its thick-crust Sicilian squares. Add on top of that the stuffed-crust pizza and it can be a real, if happy, dilemma.
This time around, I went with a thin-crust "old fashioned" tomato pie slice, and a thick-crust grandma's slice. The toppings are similar: both include tomato sauce, extra virgin olive oil, garlic, shallots, basil, and pecorino Romano cheese, but the grandma's pizza adds processed mozzarella. Sometimes I want two contrasting slices, like a red and white slice, or a minimalist and loaded slice, but this time I went with my gut, and this is what I wanted.
I don't think I can say much about these that I haven't said before, because Joe's is consistently good. But this blog is an account of my pizza experiences, so I'll describe them.
The thin slice was crisp but foldable, black-blistered but not burnt. The toppings both balanced the crust and blended together beautifully. The red sauce built a base of tomatoey sweetness, offset by a sharp edge from the cheese. Add aroma and flavor from shredded basil, garlic and thinly sliced shallots, and I was in pizza heaven. 
As good as that slice was, it had a strong competitor in my "grandma's" slice. Although "New York style" is often thought to be synonymous with "thin crust," thick, pan-baked, Sicilian-style pizza is commonly found in NYC, and Joe's produces a fine example.
At my request, they cut this slice in half, because I thought I might save half for later, but that proved unnecessary, as I ended up eating both on the spot. But that's why it looks like two triangular slices in the photo.
A lot of "sheet" pizza is soft or oily, or both, underneath. This was neither. The underside was crisp and crackly, and the interior was chewy and breadlike. The addition of mozzarella added an extra dimension of flavor and texture that helped balance the thicker crust.
I didn't sample my friends' pepperoni slices, but I've included a photo. They've accompanied me on prior trips to Joe's, and they were as happy as ever with their slices. In fact, as I look at the photo, I'm Jonesing for a pepperoni slice.
This barely begins to describe the pizza options at Joe's. They also offer Buffalo chicken pizza, BBQ pork pizza, and several white pizzas. I've reviewed some of them before, here, for example, but I may tackle more of them next time. They also offer wings, which I have yet to try. That's another one for my to-do list.
The best way for you to sample Joe's offerings would be for free, right? So enter now to win a $30 gift card from Joe's. The card is good toward anything on Joe's menu, and it's good at both Joe's locations. I haven't been there yet -- yet another item on my list -- but Joe's has opened a second location at the corner of Routes 31 and 250 in Fairport.
To enter, send me an email at ROCPizzaGuy@gmail.com. Put "Joe's" in the subject line. Please include your name and address in the message. I will NOT use your information for anything but the contest, or give them to anyone else, ever. You may comment on this post here on the blog, but that will not get you entered in the giveaway.
I'll pick a winner at random, using random.org, on Wednesday, June 10, a little after noon. So email me by noon on June 10 to get your entry in. Win or lose, do yourself a favor and get to Joe's. And when you go, do me a favor by letting them know that you read about them on The Rochester NY Pizza Blog.

Joe's Brooklyn Pizza, 1100 Jefferson Road, Henrietta
585-424-JOES (5637)

Perinton Square Mall, 6720 Pittsford-Palmyra Road, Fairport
585-364-0361


Mon., Tue. 11 AM - 9 PM
Wed. - Sat. 11 AM - 10 PM
Sunday noon - 8 PM

2 comments:

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  2. I agree with you about the Grandma's pizza; it's my favorite!

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