i do not mind paying more for something fine. There are elements of Lucali that remind one of fine things. They have taken extra effort to create an interesting super thin crust pizza. It is not an Italian pizza(they do not use parmesan in the cheese mix anywhere in Italy to my knowledge and the crust is wobbly as opposed to crispy), but it is an interesting Brooklyn pizza.
They have topped the same said pizzas with quality ingredients (in our case, especially flavorful pepperoni).
They have even added quite good salads.I liked the fennel and celery root a lot.
All of this is to make you forget that a stripped down version- no frills , no toppings is 24 dollars. And a pizza and salad and wine can (and did) run 100 dollars.
Unfortunately, for all the pretense of excellence, if you burn (really burn , so it is visibly black) several parts of the crust, then this just does not work.
Perhaps they will adjust the formula to non-NY price levels or at least get the execution down a tad better. Then I might come back.
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