>There’s also a strong geographic connection between the subway and pizza: Of all the pizzerias in New York City, 79% (1438 / 2290) are within a 10 minute walk of a subway entrance.
according to that map (and common sense) basically everything in New York is a 10 min walk from the subway even if it isn't a pizzaria.
Not quite: this map [1] illustrates that there are large swaths of eastern Queens, southeastern Brooklyn, the Bronx and even parts of Manhattan that are more than a 10 minute walk from the subway. Since blocks between avenues are 1/3 of a mile long (and 1/20 of a mile between numbered streets), at 10th Av and 23rd St, you're about a 10 minute walk from both the 23rd ACE and 34th 7 stations (assuming you can walk a mile in 20 minutes).
What a lot of people don't realize is that the subway is not all that convenient to where large parts of the population in the city lives and a lot of people take busses (or a combination of a bus & a train) to get where they need to go.
Edit: a version of the map I posted is in the article.
Restaurants in general might not be evenly distributed. If the claim is that the subway exerts an influence on pizza places above and beyond its general effect on restaurants--then I'd be interested to see the percentages for some other kinds of restaurants.
>What a lot of people don't realize is that the subway is not all that convenient to where large parts of the population in the city lives
Um, how many people actually live in those islands you found? A lot of those narrow islands could be eliminated by just increasing the walk time to ~12 min. Even more should be covered by the recent 2nd ave extension. The whole strip on Manhattan's East side will be covered once the 2nd Ave line is finished. No one lives in Newton Creek. Many of the other transit dead zones are functionally low rise suburbs. I wouldn't be surprised if the population on those islands you found is dwarfed by NYC population overall.
A huge portion of northern, eastern and southern queens, eastern brooklyn, and staten island is more than a 10 minute walk from the subway. I live in Queens and am a 40 minute bus ride from the nearest subway station. Swaths of brooklyn are the same.
35% is higher than I would have guessed but not out of bounds of my expectations. Also like a typical New Yorker I'm completely ignoring Staten Island. In terms of commuting patterns and geography it would make more sense to unify PATH with the subway, make Hoboken a borough, and cede SI to NJ in exchange.
There are a fair amount of large housing developments outside of a 10-12 minute walk to a subway station. Co-Op city in the Bronx is huge (and according to Wikipedia, has 46K residents), LeFrak City in Queens is mostly out of that boundary and, the one on Pennsylvania Ave in Canarsie (whose name escapes me at the moment) are all large developments without easy subway access. You could probably also includes parts of Stuy Town/Peter Cooper Village and those Union Sponsored Mitchell-Lama towers in the LES as being farther than 10 minutes from a subway.
The map I see is this: https://imgur.com/h74uIJB I'd say there's a pretty large land area not within 10 minutes of a subway station.
Unless what you're trying to say is "places that don't have the public transport to support high-density housing don't have high density housing" - if that's what you're saying, I agree with you!
When you resale the map by the presence of commercial space, practically every store front you could buy would be within 10 min of a subway. Transit makes a city.
Pizza is interesting. Last year I spoke with the head of r&d of a major water filtering company based in italy, the birthplace of pizza.
A little unknown fact is Water quality makes a difference on the taste of pizza. There is a saying in the states that you cant replicate true new york pizza unless you use new york water, etc.
Good pizza water tastes awful if you drank it as is. I dont recall which elements were added inside of it, but its there. Another interesting tidbit is pizza quality is sometimes compared to coffee quality for water enthusiasts.
Sometimes called "waves". A first wave coffee shop is like getting a awful espresso shot at a hotel. 2nd and 3rd wave is like starbucks. 4th wave is when a coffee shop sources their own products and knows the history behind its goods. 5th wave is everything - these are generallly operated by famous baristas who have basic chemistry knowledge and expertise operating a espresso machine.
Pizza is the similar in ratings to coffee in this regard.
The most important lesson I took from living in new england was to never argue food with anyone from Boston, Chicago or New York. Pizza and the regional opinions surrounding it, are more part of their identity than language or religion.
Baseball and politics are the safe topics. An article about pizza and subways ... say far away.
The examples shown are all quite traditional and conservative.
If you go to a lot of college towns you can get a pizza topped with taco ingredients, or fried chicken and bleu cheese, or even pesto sauce and cheese-filled tortellini.
But it's usually labeled with the regional descriptor intact, e.g., New York Style Pizza or Chicago Style Pizza. I think OP was just referring to the fact that pizza's region is Italian by default, and they are taking exception to the article omitting "New York Style", even though it was heavily implied, and apparent to all but a pedant.
There are quite a lot of foods and beverages which have a protected name bound to the ingredients that are allowed to be used to create it in a specific way. Take Mozzarella in general or for a local example beer in Germany(Reinheitsgebot).
It is not far fetched that Italian Pizza could be a candidate for a TSG marking. There are individual pizzas which already are protected, take Pizza Napoletana for example.
New York style pizza is frickin horrible. those thin floppy slices can't support any reasonable amount of toppings. I actually prefer Domino's over most New York style pizza, and Domino's is pretty bottom of the barrel. The worst offender is the New York style cheese pizza which is basically just an oversized soggy triangular cracker which appears to have been dipped in oil. Blech.
But outside of New England "New York Bagel" is polite code for Jewish bagel, ie the type using unleavened bread. It means actual bagel, not bagel-shaped bread.
(I say jewish rather than kosher, because many of the best bagel places don't qualify as kosher. At Vancouver's best bagel place (siegels) you can get cheese on your Montreal smoked meat bagel.)
All bagels are leavened (real bagels with yeast, whether commercial or sourdough, but I'd be surprised if even 1% of bad bagels are made with non-yeast leavening). The difference between an airy bagel and a tough bagel is the type of flour (high gluten) and the cooking process (boiled then baked).
A Jewish bagel weighs about three times as much as a non-Jewish bagel, and is about three times as dense. It doesn't have the airy, bread-like consistency that a non-Jewish bagel has. As my Jewish friends like to say (paraphrasing), "If I can throw it at your head and risk knocking you out, then it's a Jewish bagel."
I've never had a bagel that was "airy", but I've also never had one that was made without yeast. They're normally pretty chewy, but definitely not unleavened. You boil and then bake them.
No, they're referring to real bagels (chewy, with a shiny exterior) as "Jewish", as opposed to fluffy-white-bread-roll-with-a-hole that is sometimes marketed as a bagel.
I am certain that "chewy with a shiny exterior" bagels that I get at a bakery are made with yeast. They aren't some sort of secret or rare thing any place I've been, from New York to Arizona.
The mass-produced-in-a-factory-with-lots-of-preservatives bagels (e.g. Lenders) are very different, but also obviously made with yeast, and they don't really resemble fluffy white bread IMO.
When I go to my local grocery store in the northeastern US (the chain is in fact owned by a Jewish family), both kinds are available, the one in the bakery area and the other on the shelves with rolls.
Talking about these as though the dividing line was Jewishness or the use of yeast strikes me as both weird and incorrect.
according to that map (and common sense) basically everything in New York is a 10 min walk from the subway even if it isn't a pizzaria.