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April 21, 2008

Jumbo Slice: pizza heaven?

Midnight Sun Sam, always the gourmand, has posted a blog entry on Jumbo Slice, the pizza concept in Adams Morgan in DC. I had never heard of it, but then Sam stays up later and parties harder than I do.

I was hoping I would find a link to a particular Web site, but instead I'm going to link you here because these are some of the finest comments I've ever read on another food blog. Such as: ...

Sure, it's an oversized greasy mess, but when you have had -hell, I'll  just be honest- like 3 too many with some shots to boot, this food is like salvation on Sunday! Lydia M.

and

Bleh!  How can you eat this stuff?  You have grease trickling down your chin, stains on your shirtsleeves. It is 2 am...all of your friends know better--none of them will take a bite...can you finish the whole thing? first, fold it over in two.  Then, tip up the crust end and let the grease flow into your mouth.  You will need plenty of grease to digest that surly dough.  Napkins?  forget about them.  Wipe your hands on the crust, or else on the grass of Kalorama Park. You're going to regret this, tomorrow...John B.

Posted by Elizabeth Large at 1:27 PM | | Comments (6)
Categories: Pizza
        

Comments

Juuuumbo! Juuuuuumbo!

Midnight Sun is mention on D@L?

Worlds are colliding!

There's not actually a place called "Jumbo Slice," but there are a few joints that serve them in Adams Morgan. Now, who has the original/best jumbo slice out there? That's a whole different discussion.

I get it. Thanks. I'll correct. EL

See, this is what happens when you allow (steal from) amateurs thread space. Mr. Sessa: shame for incomplete information.

Jumbo Slices are amazing at 3 in the morning when the bars let out.

They have jumbo slices in Hampden - Angelo's. They also make huge party pizzas of the jumbo slices and I'm pretty sure that city south of Bmore doesn't, soooooo.....who wins again? Baltimore.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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