WORD OF MOUTH: September 17, 2009 

Pin It

We want you! Tell us about your interesting eats. Send reports of recent dining experiences, recipes or food-related anecdotes to tscheffler@cityweekly.net

Displaced New Yorker Ron Tucker has found real New York pizza here in Zion. He writes: I left my hometown near New York City more than 40 years ago and have been on a quixotic quest to find real New York pizza ever since. Finally, my search succeeds in Salt Lake City at Nuch’s Pizzeria and Restaurant (2819 S. 2300 East, 801-484-0448, NuchsPizzeria.com). I’ve tried about every New York-style pizza place in Salt Lake City and a few have been “pretty good” or “kinda like” the pizza I remember from home. Nuch’s is different, exactly the pizza I remember: it’s not “NY-style,” it is NY pizza! Chef/owner Heath Koltenuk has put together the right combination of dough, stretching technique, sauce, cheese, brick oven and high baking temperature that no one else in Salt Lake City has been able to attain! While I hold the traditional NY red sauce pizza sacrosanct, my wife, Sharon, hails from Upstate NY and actually prefers a “white” pizza and calzone (I forgive her and love her anyway). She raves about Nuch’s White Pizza (house-made Ricotta, fresh garlic, mozzarella, and Parmigiano-Reggiano) and calls the cheese calzone, “the best I’ve ever had.” There is one big difference between Nuch’s and a traditional NY pizzeria, however: Nuch’s has great decor and ambiance, a small, quiet, intimate seating area and a super-friendly staff. I must be getting old; I don’t miss the noise and abuse that came with the pizza in NY!

From City Weekly staffers:

Stephen Dark: Since I’m “sausaged-out” as the barbecue season winds down, I’ve been searching for new ways to open up the dining experience from my charcoal grill. The following was a pleasant surprise: Marinate for an hour some asparagus and spring onions in lemon juice, a squirt of olive oil, fresh herbs from the garden, and freshly milled pepper. Grill lightly over medium coals, along with thickly sliced french bread. Rub a garlic clove over the bar-striped bread, load it up with the green stuff and top with freshly-grated parmesan. It’s a perfect and elegant-looking starter.

Pin It

Speaking of Word Of Mouth, Ron Tucker

  • Eva, With Aplomb

    City Weekly digital news editor/staff writer Jesse Fruhwirth found a versatile downtown restaurant, perfect for restricted diets of various sorts ...
    • Oct 21, 2010
  • Poplar Street French Dip & Beer Pizza Recipe

    A great sandwich at great place for beer, and a great way to make pizza using beer.
    • Jun 18, 2010
  • Butternut Squash Pasta Sauce & Probars

    A tasty way to marry butternut squash and pasta, plus energy bars that don't taste like fuel.
    • Jun 11, 2010
  • More »

More by City Weekly Staff


    Sackerson Theater, Jann Haworth has organized Work In Progress, and more
    • Oct 19, 2016
  • Practical Baggage

    A reliable, classic bag is a must-have, whether you're biking to work, walking to class or heading out on a hike.
    • Oct 19, 2016
  • Funding Second Chances

    SOL is committed to making sure everyone has a chance at long-term sobriety.
    • Oct 12, 2016
  • More »

Latest in Wine

  • Sipping Fuissé

    Getting to know Pouilly-Fuissé, France's other white Burgundy
    • Nov 4, 2015
  • Zincredible

    Exploring Zinfandel, a uniquely American wine
    • Oct 14, 2015
  • Alsatian Sensations

    Getting to know the other white wines of France
    • Sep 23, 2015
  • More »


Subscribe to this thread:

Add a comment

Readers also liked…

  • PC Wine Classic Preview

    The 11th annual Food & Wine Classic returns to Park City
    • May 6, 2015
  • Sipping Fuissé

    Getting to know Pouilly-Fuissé, France's other white Burgundy
    • Nov 4, 2015

© 2016 Salt Lake City Weekly

Website powered by Foundation