 1994 "Industry's Best Pizza" Finalists Goodfella’s Brick Oven Pizza Café Pizza a la Vodka A LOT HAS HAPPENED TO E. JAY MYERS AND HIS CREW at Goodfella's since they won the first "Industry's Best Pizza" Contest in 1993, in New York City. Myers' wife, Leslie, had a baby girl, Lucy, and Goodfella's opened its second location in the Bay Ridge section of Brooklyn. And Myers' New York-style Pizza a la Vodka won its second straight contest, capturing the $1,000 first prize. "We're happy to win two years in a row. We're proud to prove to the rest of the country that the best pizza in the nation does come from New York," said Myers, president of Goodfella's. The catchy, unusual Pizza a la Vodka includes a blend of vodka cream sauce, fresh mushrooms and prosciutto, which was created by Scot Cosentino, vice president of Goodfella's, and Myers' brother-in-law. Goodfella's first opened for business in Staten Island in January of 1993, with its 8-by-8-foot hand-built Rinascimiento woodburning oven the centerpiece of the operation. Myers and co-owners Scot and Marc Cosentino have since expanded the original store and will soon be releasing a new "blockbuster" pizza, according to Myers. Myers and company came from different professions before getting into the pizza business. "Scot opened a carpet-cleaning business in Brooklyn, I was working in Macy's and Marc was a New York City police sergeant who wanted to be an actor," explained Myers, who is married to their sister. "We offer traditional New York-style pizza and gourmet pizza as well," says Myers. "All of our dough is made on the premises and is a combination of semolina flour and hi-gluten flour along with a vodka cream sauce. The cheese we sue is fresh homemade mozzarella, and we use the finest tomatoes in the world. "All of our toppings are fresh, and we cook many of our ingredients in the oven itself," said Myers. "I think the best are the roasted peppers. Each pizza gets a drizzle of Colavita Extra Virgin Olive Oil and Pecorino Romano grated cheese. We are also one of the few brick oven places which makes large pies as well as small pies. "We're very happy for our employees who have worked very hard to get us where we are, as well as our customers who wished us well and gave us a lot of support before we came out to Las Vegas," said Myers. "Without them, Goodfella's wouldn't be where it is today." |
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