You're in NYC.
I've heard tell that no matter the recipe.
Just like beer styles.
Its all about the water.
When I lived in the big dry ditch of LV.
The water was almost undrinkable straight out of the tap.
Full of crap and over chlorinated.
The faucet screens would clog up after 3 months.
My water here north of DFW is not much better.
I've met some pretty good chefly's from NYC.
Et.al. from parts unknown.
They're all in agreement about the water factor.
There is just something about the water where you are.
What say you?