Scott Wiener

Scott Wiener is Pizza Today’s Man on the Street. He owns and operates Scott’s Pizza Tours in New York City.

$2,000 pizza, truffle, foie gras, edible gold, squid-ink dyed crust

July 1, 2018 |

Man on the Street: Shock Value

Over-the-top pizzas are good marketing tools if done correctly My life flashed before my eyes as I lifted the slice to my lips. How did I get here, to this moment in which I’m about to eat a pizza that costs way more than my monthly rent? I had heard about this pizza and secretly…Read More

handwashing station

June 1, 2018 |

Man on the Street: How Clean is Clean?

Customers look for certain ‘tells’ when it comes to cleanliness A wave of fear washed over me as I read the headline of a friend’s Facebook post: “It’s a Sad Day for New York City Pizza.” One of New York City’s most famous pizzerias had been shuttered by the Department of Health. Since the DOH…Read More

instagram, likes, pizza, food photography

May 1, 2018 |

Man on the Street: If You Pic It — We Will Come

Pretty food pictures are key Two chef friends were recently talking about what I imagine they always talk about — how to stay relevant in an increasingly fickle food world. The conversation was interesting because the two participants exist at opposite ends of the career spectrum. One is quite famous, with a history of successful…Read More

April 1, 2018 |

The Local Flavor

  Pizzerias find success with regional toppings It should be no surprise that a country as vast and topographically varied as the United States is composed of not one unified culinary identity but a mosaic of regional specialties. Pizza’s position as an infinitely customizable dish makes it the perfect way to experience local flavors in…Read More

pizza slice, toppings overload

April 1, 2018 |

Man on the Street: Topping Pet Peeves

Don’t make these critical ingredient errors I’m a simple man. Give me a cheese pizza and I’m usually satisfied. The majority of my pizza eating is comprised of cheese pizzas, which leads my tour guests to ask if I have something against toppings. NOT AT ALL! I love the basics like sausage and garlic pies,…Read More

Tommy's Pizza, Providence, Rhode Island, pizzeria

March 12, 2018 |

Man on the Street: Trendspotting

The pizza game changes just about daily These are confusing times, my friends. Every day it seems like something new is trending. Today everybody’s talking about thin crust bar pies, but by tomorrow morning we will have moved on to super thick Sicilian. Most of the credit belongs to a combination of clickbait articles and…Read More

February 1, 2018 |

Man on the Street: What’s in a Name?

For those getting ready to open a pizzeria, think hard about your name Before I devoted my life to pizza, I was a music guy. I played in rock bands through high school and college, hopping from drums to guitar to whatever instrument I could fake my way through. You’ve never heard of any of…Read More

chicago style pizza, deep dish, giordano's

January 1, 2018 |

Pizza Styles: Think Thick

What’s the skinny on thick-crust pizza? izza classification used to be so simple; a pie was either thin or thick. A pizzeria was emulating either New York or Chicago, with all other regional varieties attributed to one of the two. Now styles that were once trapped in their respective regions have gone public. But judging…Read More

#pepcups, instagram, social media

January 1, 2018 |

Man on the Street: Keeping the Social in Social Media

Operators are starting to realize the benefits of using their platforms to communicate Do you remember when social media first landed? Lots of us thought it a fad at worst and a chore at best. Pizzerias labored over drab posts advertising daily specials or photos of featured pies. Communications were aimed at current customers with hopes…Read More

December 1, 2017 |

Man on the Street: Passion of the Crust

Pizza newcomers strive to make the perfect pie   “They’ve been around over 50 years, so they must be doing something right.” That’s what most people say about the pizzerias they praise for their longevity more so than they do for their food. These restaurants were founded by resilient, adaptive, hard-working people with the sole…Read More