Lucali

REVIEW

August 3, 2010


CUISINE: Pizza
NEIGHBORHOOD: Cobble Hill/Carroll Gardens

 

527 Henry St. (Between Carroll and Summit Sts.)

(p) 718-858-4086

 

We can finally call ourselves true residents of  Broolklyn Heights/ Cobble Hill now that we've eaten at Lucali.  At the request of an adorable young married couple who swear it's their "favorite restaurant, not just favorite pizza, in the city" we decided to brave the wait and test this shiz out.

This is how it goes down: Someone makes the call and is given an estimated wait time, usually between one and two hours.  You'll then have to kill time somewhere in the area. We opted for Bocca Lupa. Eventually you'll get a call from Lucali telling you that your table is ready. CONT'D

 

 

 


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Posted in FOOD on August 3, 2010 10:41am by Jena Steinbach | 8 comments





Emporio

REVIEW

July 8, 2010


CUISINE: Italian, Pizza
NEIGHBORHOOD: Nolita, Soho

 

231 Mott St. at Prince St.
(p) 212-966-123

You probably haven't heard of Emporio. It hasn't received much press, save for its un-hyped inclusion in New York Mag's Top 20 Pizzas of the Moment last June, but that doesn't mean it's not packing some serious heat. And thanks to the lack of buzz, you can expect to be seated right away, sans reservation — something to be cherished in this city.

 

Designed to look like a twenties-era Roman grocery – white tile, rustic wooden paneling and bags of pasta stacked high on shelves — Emporio has a relaxed, welcoming feel strengthened by affectionate Italian staff. CONT'D

 

 


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Posted in FOOD on July 8, 2010 9:26am by Jena Steinbach | 5 comments





Pulinos

REVIEW

May 26, 2010


CUISINE: Italian, Pizza
NEIGHBORHOOD: Lower East Side

photo: Eater.com

282 Bowery at Houston

(p) 212-226-2966

 

I'm not sure if it's fair to judge Pulino's on one pizza at midnight, but I'm going to do it anyway.  Background info: Pulino's is the newest establishment by downtown restaurateur Keith McNally. Working the kitchen is Nate Appleman, who moved from San Francisco just for the job. I actually ate at his former restaurant, A16, when I was in SF two summers ago and it was fantastic. I love McNally's other restaurants –Schillers, Minetta, Balthazar, to name a few — so I was confident this new one was going to impress me.  CONT'D

 

 


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Posted in FOOD on May 26, 2010 12:03pm by Jena Steinbach | 9 comments





Motorino

REVIEW

May 19, 2010


CUISINE: Italian, Pizza
NEIGHBORHOOD: East Village, Williamsburg

 

349 East 12th St. at 1st Ave.   or  319 Graham Ave. at Devoe St. 
(p) 212-777-2644/ (p) 718-599-8899                      

Williamsburg pizza fave crosses the river, parks around the corner from East Village gem, Luzzo's, and easily takes the win. Start off with the fire roasted mortadella — strip of intensely flavored pork sausage, halved cherry tomatoes, raw onions and fresh basil — presented like a salad. It's unbelievable, and it's just the beginning. Cooked in a wood-fired oven, Motorino's personal pizzas are the best I've had in the city.  The dough is soft and moist with black circles of burnt, ashy crust. Unlike Luzzo's, whose pies are sometimes rolled too thin and fall apart, the crust at Motorino manages to be both delicate and sturdy, easily surviving the distance between plate and mouth. CONT'D

 


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Posted in FOOD on May 19, 2010 10:35am by Jena Steinbach | 7 comments





Otto Enoteca and Pizzeria

REVIEW

March 26, 2009


CUISINE: Italian, Pizza, Wine Bar
NEIGHBORHOOD: Greenwich Village, West Village

 

 

1 5th Ave at 8th street

(p) 212-995-9559

 

If you want a taste of Mario Batali's cooking but can't afford (or forgot to call a month in advance) for a reservation at Babbo or Lupa, Otto Pizzeria is a fantastic spot for pizza, pastas, and vino.  To start off your meal order a bottle of wine and a slew of Italian meats, cheeses, and vegetable antipasti like the  brussels sprouts and vin cotto-- it's phenomenal and kid-friendly.  Pastas like the classic Alla Norma with tomato, roasted eggplant, basil and bufala ricotta are made with the freshest ingredients and are only $9. If you're not in the mood for pasta, thin pizzas are done up with homemade sauce and flavorful, lingering, thinly-sliced meats.  The classic pepperoni pizza is among the best...

 


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Posted in FOOD on March 26, 2009 8:05pm by Jena Steinbach | 9 comments