In response to my recent blog, my good friend “West Coast Karl,” who grew up as “East Coast Karl,” said that he remembered the day when slices in Brooklyn went from 15 to 20 cents. Now Karl is a few years older than me, but I do remember my pizza-buying days when I started high school back in 1969. My buddy Mike and I used to walk the shopping district along Broadway in Bayonne as our cool thing to do as new teenagers. There was a pizza joint on just about every block and back then the going rate for a slice was 25 cents in Bayonne. Except for this place Mike liked somewhere around 25th Street (its name escapes me) that was only 20 cents. To me their pie wasn’t the best and I would have paid the extra nickel, but for some reason he thought this place was the hip place for us to be seen so we went there.
For whatever reason, the quarter a slice managed to remain the going rate for as long as I could remember. I was going to high school at St. Peter’s Prep in Jersey City and the place for us Preppies to eat pie was a hole in the wall near the Journal Square Path train station called Three Guys from Italy. They too were 25 cents a slice and my goggling tells me that they are still around (at $1.75 a slice) but have moved a few blocks away off of the Square. (A future visit for the Snob.)
The “Inflation Calculator” (I love the internet!) tells me that $0.25 cents in 1969 would be $1.47 in 2010, so it looks like the price of a slice seems to be out-running inflation. Slices in New York City now seem to be going for $2.75 (Roios’s prices are pictured below) and are about $2.00 in Bayonne and $2.25 here in Music City. What are slices going for in your neck of the woods?
Also, I have spotted a few $0.99 slice joints while walking around Manhattan. I have yet to investigate any as I get a bad vibe of small, crummy slices. Next trip I will have to check it out to see. A March 15, 2010 story in the New York Times (http://www.nytimes.com/2010/03/16/nyregion/16pizza.html)states that “Dollar pizza shops have been accused of using frozen dough, skimping on the cheese and sauce and cutting slices too small.” Anybody tried these?
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