BY MIKE PUCKETT

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The New Yorker is located on 4^th Street between Market and Island, just blocks from the Marriott, Convention Center and Petco Park. Right off the bat (no pun intended) I have to say it is one of my new favorite spots to grab a slice and craft beer downtown.

I had heard of the New Yorker, but hadn’t tried it yet. When you walk up, you get a good idea of what to expect. When we arrived, the sign in front was all lit up and I could tell this was going to be good!

As you walk in, the first thing you notice is the décor. They’ve gone the extra mile here to provide an ambiance which seems to transport you right into New York City. There is graffiti on red brick and bright neon signs throughout. The back wall is decorated to look just like a fire escape. They open it up at night and use it to host DJ’s… yep, this ain’t your average pizza joint!

The bar is long, full and really impressive. As we sat down, we received friendly smiles from a couple of ladies who looked so comfortable here that they must have been regulars. I can definitely see myself becoming a regular too as The New Yorker pretty much knocks out my top three: craft beer, wings and pizza pies!

Speaking of craft beers, we ordered a Ballast Point Sculpin (one of my all-time favorites) and another local craft beverage, a Coronado Orange Wit. My Sculpin was tasty after a long day. It was good to be in a place that felt like home.

So by now, you know how I do it.

We ordered the Caprese Salad, made with fresh mozzarella, tomatoes, basil, extra virgin olive oil and balsamic vinaigrette. This app is a must! The mozzarella on top of the fresh tomatoes with drizzled balsamic… forgettaboutit. A great start to an incredible meal!

You know your boy had to order the wings. As I’ve said before, I am a wing fanatic! The wings came out piping hot, Buffalo-style with the tangy vinegar taste that I just love. It seemed like these little birds just melted into the blue cheese. What a delight!

Now, a buddy of mine recommended I try the Sliders. I can’t say that is the norm for me at a pizza joint, but I was totally impressed. As you can see in the photography, they were built with Angus beef, provolone cheese, crispy onions and served up with Artisan sweet potato fries. Cooked to perfection and full of flavor… yum! Thumbs up for something I wouldn’t have tried otherwise.

And now, coming up on stage three… men put your hands together for the main event; Pizzaaaa…! So far, so good! I gotta tell you that one thing I really enjoy about pizza is all the fresh vegetables and flavors you get all wrapped into one.

We ordered four different styles of pizza to see the range here at The New Yorker. I know that is a bit much, but my philosophy has always been… why just try one, when you can try them all! We did just that; well, not all as the specialty pizza list at The New Yorker is pretty extensive, but the beautiful thing is they will let you go half and half.

So, on the first pie we got the BCR: crispy New York style crust topped with mozzarella, fresh garlic sauce, Romano cheese, bacon, chicken, caramelized onion and Ranch dressing. The BCR was so rich. I mean, call a spade a spade, we have bacon, caramelized onions and Ranch, what more could you want? It makes my mouth water just thinking about it.

We also enjoyed the San Diego: mozzarella, fresh garlic sauce, Romano cheese, fresh spinach, pepperoni, bacon and Gorgonzola. The succulent flavors of the BCR along with a pie topped with even more bacon and pepperoni, too. What a combo! I love it!

Ok, now here’s what I have been waiting to try. I’m a meaty kind of guy and love my meat lovers. Soooo, the Meat Lover: Marinara sauce, mozzarella, Romano cheese, ham, sausage, pepperoni, and bacon. It’s hard to put this into words, so I will use just one. Prodigious!

Desserts arrived, yes in the plural. I absolutely crave Italian desserts on a daily basis. As a kid, I never ate dessert much, but now I just can’t seem to get enough! Take a look at the photography and you’ll understand why. We had the Tiramisu and the Chocolate Lava Cake. Both were topped with fresh strawberries and were absolutely amazing!

Like I said in the beginning, the experience here at the New Yorker is something special. I know this won’t be the last time you’ll find me in this little jewel in the Gaslamp. I might just become a regular. The New Yorker will be staple downtown for years to come… I’m sure of it!

 

Good Eats San Diego Recommends…

Appetizers

Buffalo Wings

Hot buffalo style wings served with celery and ranch dressing

 

Paired with: Pale Ale .394

Pale Ale style beer by AleSmith Brewing Company

American hop flavor and aroma, with a subdued bitterness and a malty sweet finish

Caprese Salad, made with fresh mozzarella, tomatoes, basil, extra virgin olive oil and balsamic vinaigrette.

 

Sliders

Angus beef, provolone cheese and crispy onions. Served with Artisan sweet potato fries

 

Paired with: Joel Gott 815 Cabernet Sauvignon 2015

Joel Gott Winery, California

Aromatics of roasted blue fruit, sweet blackberry and cherry cola with hints of graham cracker and vanilla. The wine enters with dark, concentrated fruit on the palate, velvety tannins on the mid-palate, followed by a long, vibrant finish

 

Salads

Caprese Salad

Fresh buffalo mozzarella, tomatoes, basil, extra virgin olive oil & balsamic vinaigrette

 

Paired with: Hess Chardonnay 2015

Shirtail Creek Vineyard, Monterey, USA

A touch tropical, our Chardonnay is crisp and clean, bright with balanced acidity, that lets the signature lemon-lime and a touch of apple flavors of Monterey shine through

 

Pizzas 

BCR

Crispy New York style crust topped with mozzarella, fresh garlic sauce, Romano cheese, bacon, chicken, caramelized onion and Ranch dressing 

 

Paired with: Longfin

Lager, Ballast Point Brewing Company

A solidly balanced Helles that finishes clean with a hint of hops

 

San Diego

Mozzarella, fresh garlic sauce, Romano cheese, fresh spinach, pepperoni, bacon and Gorgonzola  

 

Paired with: Allagash White

White Ale, Allagash Brewing Company, Portland, Main

Spiced with a special blend of coriander and Curaçao orange peel, White upholds the Belgian tradition of beers that are both complex and refreshing

 

Meat Lover

Marinara sauce, mozzarella, Romano cheese, ham, sausage, pepperoni, and bacon

 

Paired with: Horny Devil

Belgian Strong Pale Ale, AleSmith Bewing Company, California

Fruity and spicy aromas include notes of orange, banana, and peppercorns. Coriander seeds add refreshing citrus notes which meld seamlessly with the beer’s delicate malt. Horny Devil finishes with a lively carbonation and a refreshingly dry finish

 

Greeky

Spinach, tomato, red onions, kalamata olives & feta

 

Paired with: Saint Archer IPA

American IPA, Saint Archer Brewery, California

Hop-forward, yet civilized. Bitter but balanced. Citrus/tropical notes from Amarillo and Simcoe hops backed up by a chorus of Centennial, Chinook, Columbus, Simcoe, and Citra Hops

 

Desserts

Chocolate Lava Cake

Served with vanilla ice creme

 

Tiramisu

Topped Ladyfinger crumble

 

Both paired with: Graham’s 10 Year Old Tawny Port

Port, Graham’s Winery, Portugal

Rich, ripe and fruity with good acidity as well as a bite of spirit and old-wood aging. It is well balanced, keeping the freshness of a 10-Year-Old while also showing good signs of its wood aging

 

PHOTOGRAPHY: MIKE PUCKETT