A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

Recent entries:
Entry in progress—BP (11/30)
Entry in progress—BP (11/30)
Entry in progress—BP (11/29)
Entry in progress—BP (11/29)
Entry in progress—BP (11/29)
More new entries...

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Entry from January 10, 2019
Grilled Pizza

Entry in progress—B.P.

Al Forno Restaurant (Providence, RI)
Al Forno Restaurant opened on January 2, 1980. Chef-owners Johanne Killeen & George Germon bring simple renditions of food rooted in the various regions of Italy to their riverfront restaurant kitchen. Dishes are re-crafted to reflect the products of New England’s farms and waters cooked in blazing hot ovens and on grills over hardwood charcoal fires. Their training in the fine arts is evident in the original, creative techniques used for signature dishes such as Grilled Pizza, High-Heat Roasted Veggie Entree, Dirty Steak with Hot Fanny Sauce, Clams Al Forno, a unique collection of Baked Pasta, and made-to-order desserts such as Hand-Churned Ice Cream, Fresh Fruit Tarts, Baby Cakes, and the Grand Cookie Finale. The innovative cooking at Al Forno has produced a trail of George and Johanne’s dishes all over the world.

24 February 1950, (Troy, NY), pg. 17, col. 5 ad:
Entirely New Delicious
(Turf Inn, 793 Pawling Avenue.—ed.)

24 October 1986, Providence (RI) Journal “Does R.I. have its own pie? Try Al Forno’s grilled pizza” by Wiliam K. Gale, pg. D-2:
At the Al Forno restaurant, at 7 Steeple St., they grill pizza - and the owners, Johanne Killeen and George Germon, believe nobody else in the world does that, except in a few Boston restaurants that Killeen and Germon say have borrowed the technique.

Al Forno puts its pizzas on a large, heavy grill, directly over a fire; there’s no pan involved. The result is not only a doughier texture, but pizza that comes out in free-form shapes.

Google Books
Food & Wine: The Guide to Good Taste
Volume 14
Pg. 222: 
“Grilled pizza,” says Johanne Killeen, owner-chef, with her husband, George Germon, of Al Forno in Providence, Rhode Island. “That’s the best way to explain our approach to Italian food.

Grilled Pizza
Published on Oct 8, 2010
Chef Tony shows you how to prepare one of his favorites, grilled pizza.  Wanting to satisfy all of his followers, he prepares one loaded with vegetables and another loaded with meat.  Once prepared, Chef gives you the option of how he will grill his pizzas.  By selecting the appropriate link, Chef will either grill his pizzas on a gas grill or a charcoal grill the decision is all yours.

The Grilled Pizza Margarita at Al Forno in Providence
Welcome to a Pizza Week-themed edition of Eater Elements, a series that explores the ideas and ingredients of noteworthy pizzas.

by Hillary Dixler Canavan@hillarydixler Mar 19, 2014, 10:25am EDT
Al Forno in Providence, RI is known not just for being the birthplace of grilled pizza, but for proudly serving their unique and essential take on pizza since they opened over 30 years ago and earning themselves a place on the Eater Pizza 38. Married chef/owners George Germon and Johanne Killeen were inspired to create their famous style in an effort to take advantage of every piece of equipment in their restaurant, including its wood-fired grill.

Together they figured out how to build a pizza on the grill, and discovered that as with Neapolitan pizzas, cooking the pizza “as hot and as fast as you can” resulted in an exceptional pie. Germon explains that the high heat of his grill is part of what makes his grilled pizza great: “When the crust explodes and the inside is pully and chewy. There’s a real magic.” And with the menu staple Grilled Pizza Margarita, that magic is also about paying attention to the details and the balance.

OCLC WorldCat record
Grilled pizza the right way : the best technique for cooking incredible tasting pizza & flatbread on your barbecue perfectly chewy & crispy every time
Author: John Delpha; Ken Oringer
Publisher: Salem, MA : Page Street Publishing, 2015.
Edition/Format: eBook : Document : English
The Secret to The PerfectPizza Is Your Grill!John Delpha shows you the easy yet incredible way to make pizza on the grill gas orcharcoal to create a unique, crispy crust with a little chew and an unforgettable smokyand cheesy flavor. With just a few minutes and a little technique, you will be serving pizzaoff your grill inspired by Al Forno in Providence, RI, where John worked and where theowner, George Germon, famously invented the grilled pizza thirty-five years ago. Depha offers up his terrific dough recipe for purists, and also uses store-bought dough forabsolutely delicious results. His cheese blend is simple, balanced and perfectly tangy pairedwith his favorite topping combinations assembled in this amazing collection of pizza recipes. Everyone who tries this pizza raves about it. It’s simple, fun, delicious, amazing andunforgettable made the right way.

The Pioneer Woman
How to Grill Pizza
by Meseidy on July 29, 2016
Today, I’m going to show you how to grill pizza, taking you through the steps, so you can enjoy crispy charred pizza at home.

Grilled Pizza
Published on Sep 15, 2017

Eater—New York
Emmy Squared Chef Delves Into Grilled Pizza and Seafood at Violet, Opening Thursday
Violet serves a style of pizza rarely found in NYC, plus seafood

by Carla Vianna Jan 8, 2019, 1:41pm EST
The chef behind some of New York’s most packed and popular pizzerias unleashes yet another new restaurant this week, this time betting that New Yorkers will dig Rhode Island-style pie. Matt Hyland, of Emmy Squared and Emily, pivots to grilled pizza and seafood in his new restaurant Violet, opening in the East Village this Thursday.
He’s pulling inspiration from one of his favorite Rhode Island restaurants Al Forno, known as the birthplace of grilled pizza. The style is a rare find even in pizza-packed New York, though a grilled margherita is offered at Fresco by Scotto and a grilled white clam pie at the Clam.

Emily team’s new restaurant Violet is all about grilled pizza
The menu pays homage to the famed Providence restaurant Al Forno.

By Meredith Deliso
Updated January 9, 2019 6:19 PM
“Al Forno is my favorite pizza out there, I think it’s the best pizza there is,” Hyland says. “I kind of want to do an homage to that and not drive four hours to Providence every time I want it.”

At Violet, that means thin, unevenly shaped pies that are grilled over a hybrid gas-wood grill and lightly topped with ingredients like grilled winter squash, broccoli and pistachio pesto, clams, roasted garlic pickle and tahini duxelles. Scissors are served for cutting slices, in a departure from the Al Forno experience.
Violet is located at 511 E. Fifth St. For more info, visit violeteastvillage.com.

Josh Beckerman
Wow. First bite back in #NYC is at the new, and great, Grilled Pizza joint, violeteastvillage ! Here’s what I learned: I love grilled pizza! #foodiemagician @ Violet - East Village https://www.instagram.com/p/BseuhmjAmcX/?utm_source=ig_twitter_share&igshid=e8ythcf5logm
11:01 PM - 10 Jan 2019 from Manhattan, NY

Posted by Barry Popik
New York CityFood/Drink • Thursday, January 10, 2019 • Permalink