Dominick’s Deli’s Dante’s Inferno

domincks-dante-inferno-dish-2020No. 46: Dante’s Inferno from Dominick’s Deli “Is it just us, or are the places that make a solid old Italian sandwich getting fewer and farther between? Because a really good sub is a science, and superior makers consider not just the flavor combination, but also the meat-to-bread ratio and how the thing holds up when you eat it–you don’t want your toppings making your bread soggy before you finish, and you don’t want your stuffing to slip out of the sides of your stack. Dominick’s Cafe, an old Upper East Side joint that’s been sating the neighborhood with hot heroes and prepared Italian foods for a couple of decades, nails this. Consider the Dante’s Inferno: Dominick’s cuts a slit in a chewy Italian loaf and then tightly and thickly layers in hot sopressata, pepperoni, prosciutto, smoked meat, and peppery jalapeño cheese. Hot pickled peppers, tomato slices, and a little vinegary house salad add the crowning touch before its wrapped in white deli paper and passed your way. Each bite brings perfect harmony among all ingredients, and the roll stays in tact until your final bite.” [. . .]    –Laura Shunk, Village Voice, August 22, 2013.

Dante’s Inferno Food Truck (Green Bay WI)

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See the whole “Dante’s Inferno Food Truck” Facebook page here.

Pizzeria Drago Verde (Firenze)

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Photo taken at Pizzeria Drago Verde, Florence, Italy (January 17, 2019).

Dig In

“Something’s Awry Productions is a small animation studio that has worked with Funny or Die, NBC Universal, Disney, and even LEGO. Now, they have a new animated short they’re trying to make called Dig In about a boy who dives into his giant birthday cake in something reminiscent of Dante’s Inferno.

“‘Dig In is a 7-minute CG animation about a boy who receives a birthday cake so huge that he has to descend through its layers, in the style of Dante’s Inferno, to rescue his pet lizard. He travels through 9 distinct layers of a cake where the stakes get higher as he gets closer to the bottom.'”    –Tommy Williams, GeekTyrant, April 6, 2020

“Dante’s” Passes the Taste Test

“Kelly Mita-Skeet dips a tasting stick into a pottle of sweet-tart kawakawa jelly; she tries a little bit, suggests it would be good with lamb. She has a kamokamo pickle and horopito and lemon sauce to taste as well.

“We dip and eat and decide that the punchy horopito and lemon would be perfect with fish, and the kamokamo pickle has a chow chow quality to it. Maybe a match for a cheese and corned beef sandwich?

“The condiments are from the Manaaki range made at Omaka Marae, near Blenheim, and Mita-Skeet will shortly be selling these at her Cambridge store, Dante’s Fine Foods, so she’s figuring out their finer points.” […]    –Denise Irvine, StuffNZ, April 12, 2018

The 9 Layers of Thanksgiving Hell

–Rae, Peas and Cougars, November 22, 2011

Dante’s Kitchen – Dante Street, New Orleans

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Dante’s Kitchen Website