".... I wrote that in November of 2002 in the New York Times. The title of the story said it all: 'The State of the Slice.' A few months ago, I started wondering about the state of the slice in 2018. So much has changed in the last 16 years. While we've certainly witnessed a revival of the New York slice, you could also argue that it's been reinvented, all because of five perhaps inseparable factors. ... Take Frank Pinello, who may be one of the best examples of this convergence of most, if not all, of the points above. When he opened Best Pizza in 2010, it set the standard for what I and my like-minded pizza obsessives have come to call the 'revival slice shop'—that is, an establishment that specializes in selling pizza by the slice, the old-school way, but with particular attention paid to the ingredients used and the techniques employed. ..."
Serious Eats
2014 June: Pizza, 2014 October: Viva La Pizza! The Art of the Pizza Box (NYC), 2016 July: Q&A: Antoinette Balzano and Cookie Cimineri of Totonno’s, 2017 September: The Pizza Show, 2017 November: A Priceless Pizzeria in Brooklyn
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