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.

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Entry from March 17, 2014
Speckenwolf Pizza (Specken Wolf Pizza)

Roberta’s restaurant, at 261 Moore Street, Bushwick, Brooklyn, opened in 2008. One popular pizza has been “Specken Wolf” or “Speckenwolf”—mozzarella, oregano, onion, mushroom and speck. The Speckenwolf pizza became popular in 2014, when it was featured on the food blogs Serious Eats and Eater.


Roberta’s
261 Moore St Brooklyn,NY

Serious Eats
Roberta’s: The DIY Pizzeria
Ed Levine
JUN 10, 2008 10:55 PM
(...)
COMMENTS
pauliegee
8:34AM ON 09/23/08
(...)
We had four pies; two Margheritas, a Millenium Falco and the one that knocked my socks off, The Specken Wolf. Fresh mootz, red onion slices, sliced mushrooms and speck. Not to be missed.

flickr
Paulie Gee
Millenium Falco and The Specken Wolf
September 21, 2008

Eat to Blog
Roberta’s For Dinner
By Donny On December 11, 2009
(..)
Anh’s friend got the Specken Wolf, speck, mushrooms, oregano, onions, and mozzarella.

Tiwtter
Brian Park
‏@brianparkphoto
Photo: Specken Wolf pizza at Robertas #foodie http://tumblr.com/xrpkgyj3j
4:18 PM - 3 Oct 2010

Twitter
sam horine
‏@samhorine
@nickbilton the one and only roberta’s...also had the #speckenwolf >> http://twitpic.com/4oo7ae
7:47 PM - 23 Apr 2011

flickr
The tablehopper
Roberta’s: the Specken Wolf pizza
mozzarella, speck, mushrooms, onion, and oregano
June 14, 2011

Two Slices Please
Friday, March 2, 2012
Paulie Gee’s Brooklyn
Paulie Gee’s is a relatively new pizzeria, that opened in 2010, that is generating a lot of buzz
(...)
Spectacle 261 – Our tribute to Roberta’s killer pie, the Specken Wolf - Fior di Latte, Speck, Sliced Cremini Mushrooms and Sliced Red Onions
16
(...)
Paulie Gee’s
60 Greenpoint Avenue
Brooklyn, NY 11222
(347)987-3747
Posted by Melodie at 10:25 PM

Google Books
Roberta’s Cookbook
By Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock
New York, NY: Clarkson Potter
2013
Pg. ?:
SPECKENWOLF mozzarella, oregano, onion, mushroom, speck

Serious Eats
COOK THE BOOK
Speckenwolf Pizza With Mozzarella, Oregano, Onion, Mushroom, and Speck From ‘Roberta’s’
Kate Williams
FEB 18, 2014 9:05 AM
For those who are unfamiliar with the restaurant, Roberta’s started out as a hip, easy-going pizza restaurant in pre-Girls Bushwick, Brooklyn. Cooking with basically only a wood-fired oven (read: no gas or heat), chef Carlo Mirarchi managed to attract the attention of the New York Times. One thing led to another, and the restaurant has now expanded into a sort of culinary compound, serving everything from their now-famous pizzas to sea urchin roe with stracciatella, caviar, and nasturtium granita.

The Roberta’s cookbook also begins with pizza, so we too will kick off our week with a pie. The Speckenwolf is a mainstay on their menu. It’s a simple white pizza topped with paper-thin slices of smoky cured speck, creamy fresh mozzarella, earthy mushrooms, and sharp red onions. It’s the tiny sprinkle of oregano, though, that totally makes the dish.

Eater
The Speckenwolf Pizza at Roberta’s in Brooklyn
Monday, March 17, 2014, by Hillary Dixler
At essential Brooklyn pizzeria Roberta’s, playfulness with a healthy measure of perfectionism is the order of the day. “We use a lot of traditional techniques,” says pizzaiolo Anthony Falco, “but Roberta’s is not in any way an Italian pizzeria. We’re an American pizzeria.” Case in point: the wildly popular Speckenwolf, a pizza topped with speck and mushrooms that was inspired by tarte flambée (an Alsatian dish made with lardons, creme fraiche, and onions) and the desire to build a pizza around speck. Falco says while tradition mandates that cured meats like speck stay out of pizza ovens, Roberta’s quickly discovered that the meat takes on new life when it gets crisped.
(...)
Eater NY editor Greg Morabito explains the allure of the Speckenwolf pie:

“Roberta’s excels at unfussy dishes where all the ingredients work together, and this pizza is no exception. The saltiness of the speck is cut by the acidity from the red onions, and the mushrooms add an earthy kick. It’s like a good antipasto plate, in pizza form.”

Posted by Barry Popik
New York CityFood/Drink • Monday, March 17, 2014 • Permalink