Gimani: A Slice Bar – Albuquerque, New Mexico
“You better cut the pizza in four pieces. I’m not hungry enough to eat six.” ~Yogi Berra In New York City, pizza by the slice is as ubiquitous as towering skyscrapers. Many of the city’s nearly 2,000 pizzerias serve pizza by the slice. Most have been doing so since the end of World War II when recently returned American veterans who had served in Italy craved the sliced pizza they had enjoyed during their service. Heck, in the Big Apple, you can even find pizza by the slice proffered by sidewalk vendors. According to my friend, the late, great Italian chef Mario D’Elia of Poppy’s Pizza & Italian Eatery, pizza is a street food. “That’s so you can eat it while you walk,” he explained. At about three bucks a slice, it’s usually pretty decent thin-sliced pizza blanketed with cheese. The ubiquity of pizza by the slice doesn’t mean the practice is universally approved of. The other school of thought snubs its nose at the thought of serving by the slice, the triangle-shaped, tomato sauced pie Americans consume at the rate of 100 acres a day. Many traditionalists, particularly artisan pizzaiolis with coal-burning oven pedigrees disdain the practice of pizza…