Bob Demonstrating the iPhone 3G, originally uploaded by Aaron Landry.

Apple today posted a new guided tour of the iPhone 3G with our pal Bob Borchers with all the hand gestures. I bounced around through it because most of the content is very close to stuff about the original iPhone. I decided to watch the GPS portion about twenty-five minutes into it.

Bob explains that the iPhone will know his location by hitting the tracking button and it shows him where he is: on Pineapple Street at Hicks Street heading towards Henry Street in Brooklyn Heights, New York. He says, "I'm going to look for pizza!" Great idea!

This is something I have recent personal experience with. Less than two weeks ago I was only a few blocks away from where Bob was: stuck in a queue in front of Grimaldi's. Not wanting to wait around, I pulled out my iPhone, had it find where my current location was and did a search for "Pizza." I saw a few places in the area I recognized such as the well-reviewed Fascati Pizza and Oven, which I eventually decided to walk to and later blogged about. It was great pizza and I'd certainly go again, especially if I happened to be at Pineapple and Henry Streets looking for pizza. After I was home, I realized there were a few more very well-reviewed pizza places in that part of Brooklyn that I'd like to try the next time I'm in New York. Most of them were within walking distance of where I was.

On the iPhone 3G guided tour, after Bob searches for pizza the iPhone becomes littered with pins all across Brooklyn, Queens and Manhattan and the default selection is John's Pizzeria near Times Square over five miles away. What the hell? He picked the default selection and decided it was where he was going. Idiot!

In the video, it shows the map track literally over the Clark Street station, where he could have picked up the 2 or 3 train that would take him a couple blocks away from John's Pizzeria. Ignoring that option, he proceeds to get driving instructions and traffic information. The route takes him across the Brooklyn Bridge and then driving through Manhattan all the way up to 44th. The traffic information he pulled up did not contain much useful information as he was going to drive over both the Brooklyn-Queens Expressway and Franklin D. Roosevelt Drive where traffic information is provided. There isn't live traffic information for the Brooklyn Bridge. It does show, however, that there is nasty traffic at the Lincoln Tunnel right near his route which brings us back to the question: why the hell is the iPhone 3G suggesting you drive to Times Square for pizza?

Why didn't it suggest John's Pizzeria of Bleecker Street? It's the original John's Pizzeria and has one of the few coal-fired brick ovens in New York. It's been around a lot longer and it is a couple miles closer. In fact, even closer yet is No. 28, which I think would be a better choice. Why not Otto? Lombardi's? Una Pizza Napoletana? Luzzo's? Artichoke? They're all closer and from my experience and what I've read, better, more popular choices.

In fact, watching the GPS track, Bob literally drives past some fantastic pizza. After the turn on Clark Street, both Fascati and Oven would have been sitting in the rear view mirror. There were so many great options for pizza but instead Bob is going to be stuck in a car for awhile followed by trying to find a place to park near Times Square... on an empty stomach.

I think the iPhone 3G failed you, Bob.

The guided tour of the iPhone 3G is on apple.com.

Update: Slice chimes in plotting the proposed route as well as posting the relevant part of the video.

Margherita Reginella from No. 28 Pizzeria, originally uploaded by Aaron Landry.

After a strong recommendation from Nichelle, on my way out of New York I stopped at No. 28 Pizzeria for lunch.

I show up and a waiter gives me a blank stare. I asked if I could sit anywhere and he shrugged. So I sat down on one of the tables on Carmine Street and waited a few minutes. Impatiently, I found and took one of the yellow take-out paper menus. He showed up a couple minutes later with another menu and I told him I was ready to order my pizza , ordered it and I asked for water as well. Without saying anything he leaves. A couple minutes later he clumsily dumps off a jug of ice water on my table without filling my glass or saying a word. It was funny that after a couple weeks in New York I was actually waiting for this kind of service. There are twenty different pizzas at No. 28 (or as it's called by others, "Numero 28," "Number 28" "N. 28" or "№ 28"). There was three versions of the Margherita: "Margherita Plain" with Tomato and Mozzarella, the "Margherita Original" with Tomato and fresh Mozzarella and the "Margherita Reginella" with Tomato, Mozzarella di Bufala and Basil. Not wanting a Margherita with the not-so-fresh Mozzarella and wanting something closer to an authentic Neapolitan pie, I ordered the Reginella version, which is six bucks more expensive than the ten dollar "Plain." After about fifteen minutes my pizza showed up and right away I was surprised with how beautiful it looked. The mozzarella and basil spread out nicely, the crust crispy and fluffy on the edges and charred slightly on the edges. I noticed the sauce first while tasting it - it was sweet and very fresh. I was using my napkin frequently as a couple times when trying to bite through a clump of cheese it wouldn't separate and it'd come off the pizza and end up on my chin with the other half hanging out my mouth. Very tasty cheese at that, though. Maybe I should have used my silverware more but it was so tempting to hold it as it was pre-cut into four slices. When I finished, it took about five minutes to be noticed while trying to make eye contact with any of the servers and about another five minutes to get my bill. Overall a very, very satisfying and tasty Neapolitan-style pizza and seemingly quite true to tradition. I'd go back, despite the service. No. 28 Pizzeria 26 Carmine St New York, NY 10014 212-463-9653

Margherita Pizza at Celeste, originally uploaded by Aaron Landry.

A couple blocks away from Aaron and Cara Lynn's new place in the Upper West Side is Celeste.

A smaller menu and a good take on Neapolitan. My Pizza Margherita, fired up in their wood fire oven had a nice crisp crust, very fresh basil (Cara Lynn commented right away on enjoying simply smelling the basil) and a lot more cheese than I'm used to on a pizza of this style. I almost never complain about extra cheese -- I was just surprised.

Service was decent. Overall a great dinner and paired with great wine.

Celeste
502 Amsterdam Ave
New York, NY 10024
212-874-4559

L&B Spumoni Gardens, originally uploaded by Aaron Landry.

After an unsuccessful attempt to visit Totonno Pizzeria Napolitano in Coney Island, I wandered around and then with a storm rolling in I jumped on a N train and made my way to a historic slice of Brooklyn's pizza history, L&B Spumoni Gardens.

I was surprised as to how large of an operation they are: a pizzeria, restaurant, a separate section for Italian ices to go and a large tent with rows of red and white benches. I felt like I was at a Brooklyn version of pizza Oktoberfest. Also, to say that the dress here is "casual" may be implying something more dressy than it is.

I got what they're known for and what everyone else there seemed to be eating: their square sliced Sicilian pizza. Before I show the pizza, I should warn you that it is the most foul-looking piece of pizza I've ever photographed. Ready? Here.

As ugly as this thing might be, it was actually quite tasty. A very chewy and thick piece. All the oil from the cheese and and some of the sauce atop of it was soaked into the crust. I have to say, I was surprised! It's one of the only two stops on A Slice of Brooklyn's Pizza Tour and after experiencing it myself, I see it is for good reason.

L&B Spumoni Gardens
2725 86th St
Brooklyn, NY 11223
718.449.1230

Sun-Dried Tomato and Garlic Pizza at Angelo's, originally uploaded by Aaron Landry.

After he got out of the Personal Democracy Forum a few blocks away, I took Noah Kunin of The UpTake out to Angelo's for pizza.

Angelo's is one of the few coal fired oven pizzerias in the city. We were promptly seated upstairs and and we ordered a large pie with sun dried tomatoes and garlic. Large leaves of basil topped an interesting mix of cheese and sauce. I couldn't figure out how in places the sauce was above the cheese and in others the sauce was below it. No matter though, it tasted fantastic. The crust was crispy but yet chewy, and charred just enough on the bottom. Thin, but still easy to eat with one hand. Overall, very fresh and amazingly well balanced. One of the best pizzas I've had in New York.

We couldn't finish the entire thing ourselves so Jason Barnett, also from The UpTake, joined us to finish off our last slice.

It's tempting to go back there again for another pizza before I leave New York.

Angelo's Pizza
117 W 57th St
New York, NY 10019
212-333-4333

Inside the Chocolate Chip Walnut Cookie, originally uploaded by Aaron Landry.

For Emily's birthday we went to Levain Bakery for a couple cookies. Probably the thickest cookies I've ever had in my life. They weighed almost a half pound each. She had the pictured Chocolate Chip Walnut Cookie and I had the Dark Chocolate Chocolate Chip Cookie.

Quite tasty. Moist and chocolaty with a nice crispier edge. The chocolate was rich and sweet and kept together well. I was expecting a large snack but this really served as lunch for us. They had a bunch of other yummy baked goods as well but we were here for the cookies. Pastries for next time. Either way, strongly recommended.

Levain Bakery
167 W 74th St
New York, NY 10023
212-874-6080

Tomato, Buffalo Mozzarella and Basil Pizza at Franny's, originally uploaded by Aaron Landry.

I've been meaning to catch up with my cousin Bridget and her husband Travis while I'm in New York so I invited them to the Cupcakes Take the Cake Picnic in Central Park last weekend. Unfortunately due to my lack of water and hiking a few too many miles through Manhattan on a hot and steamy day, I became ill from heat exhaustion and wasn't very fun. Right after they arrived, I left in a taxi to cool off and get better. Sorry.

Anyway, I made up for it today by taking them out to Franny's which is just north of Prospect Park in Brooklyn. Franny's pride themselves on their environmentally conscious business and they generally source locally grown and organic ingredients.

We were seated in the back patio where you are teased by their wood fire oven on the way through. I was told that their pizzas were small but in my opinion, they are not. They are served Neapolitan style and uncut but they're larger than most of this style that I've had. I ordered their tomato, buffalo mozzarella and basil pizza, which is their take on the Margherita. Bridget and Travis ordered a couple other pizzas and the first thing I noticed, other than the size was how difficult the crust was to cut! I had a fun time trying to use my knife without shaking the table and Bridget joked about how she felt if she slipped the wrong way the pizza would fly off the plate. It wouldn't be hard being the plates were smaller than the pizza itself. None of this got in the way with enjoying the very fresh cheese, mildly sweet sauce and basil. The crust, on the edges was chewy and even just smelling the pizza was satisfying. Heck, just looking at it was satisfying. Very balanced overall and a pizza I'd strongly recommend. It's a good and very tasty take on Neapolitan style and just as important, it's supporting sustainable and environmentally friendly practices. I wish there were a lot more places that ran like this around here (such as Habana Outpost which I visited later in the day).

We took our time eating and chatting and by the end, this pizza eater couldn't even finish it. Bridget and Travis were able to take a half pizza home too. Go, and bring an appetite.

Franny's
295 Flatbush Avenue
Brooklyn, NY 11217
718-230-0221

Quattro Formaggi at Otto, originally uploaded by Aaron Landry.

After a wine tasting at Union Square Wines with Aaron and Cara Lynn, we decided to walk down to Otto Enoteca Pizzeria.

After a couple appetizers and being assured that Aaron's pick of wine paired well with our pizzas, our pizzas arrived. Otto's pizzas are very thin and crispy, cooked on an iron griddle. My Quattro Formaggi had bufala mozzarella, taleggio, cacio and ricotta segmented into quadrants. Going through the individual cheeses resting on their thin tomato sauce was a real treat. While I could eat it with a fork and knife, it worked just as well holding on the edge of the crust. Quite enjoyable and a good single serving of pizza.

We shared tiramisu afterwards and overall Otto is a great experience with great pizza and service.

Otto Enoteca Pizzeria
1 5th Ave
New York, NY 10003
212-995-9559

Chocolate Dragon Devil's Food Cupcake, originally uploaded by Aaron Landry.

Rachel from Cupcakes Take the Cake and I decided to check out Batch as neither of us had been.

Batch has a cute storefront and inside has a small place for a couple people to sit and the aroma is appetizing. There's chandeliers for sale and behind the glass are the yummy treats.

I chose first to have the Chocolate Dragon Devil's Food cupcake, which quite honestly is one of the best cupcakes I've ever had in my life. The cake was moist but not wet, the frosting was quite creamy and atop were crunchy chocolate bits. Inside was a caramel surprise that complimented everything quite well. It was rich and sweet and right up to my lines of "too rich" and "too sweet" without going over. They nailed it. If I threw a cupcake party in New York, I'd just get a bunch of these. Wow.

One of the others I sampled was their vanilla bean cupcake, which appeared unsuspecting and simple, but this cupcake is a secret sleeper -- a yummy taste of lemon awaits inside.

Service was fantastic too, although it may not be fair to judge as we were treated like rock stars when they quickly realized who my cupcake eating partner was.

We tasted a few other cupcakes as well but I'll letand Rachel do did a more formal review on Cupcakes Take the Cake. I'll update this page when she posts it. In the meantime, g Get your mouth watering with this yummy slideshow too.

I love this place. If I'm in the area before I leave New York I'm getting another cupcake here.

Batch
150 W 10th St
New York, NY 10014
212-929-0250

The Classic at Oven, originally uploaded by Aaron Landry.

Even though I had been to Grimaldi's a few years ago, it is one of those places I keep getting told I have to visit again. No doubt, it is great pizza, but I can't say I was thrilled about going down just to say I had it again. So I went and was greeted by a long queue. I decided to go down and take a couple photos and when I came back the line was longer.

Thankfully I remembered that Oven was just a few blocks away so I decided to go there instead -- and I'm glad I did! It was empty when I arrived mid-afternoon on a weekday and I was served promptly. No waiting at all. I ordered their Classic.

The fresh dough bubbled up and made a thicker crust that's quite chewy. The tomato-basil sauce was very tasty but there wasn't much cheese. In fact, it seemed like there was more basil than cheese. No problem though because it was overall quite yummy, and not very similar to other pizzas I've had in New York. They're beautiful too.

Towards the end, even though I was the only patron it was difficult to get my server to come back. To give him the benefit of the doubt it seemed like he was training a new employee in. A lot to eat and I took more than half of it back to where I'm staying to share. Good pizza and atmosphere -- I'd take a date here.

Oven
60 Henry St
Brooklyn, NY 11201
718-468-6836‎