I like the occasional pizza and have been to lots of best places in New York but this one was amazing.
It was daunting in scale - too big for the plate - which at first felt off putting but from the first bite was addictive. Incredibly light. The secret is using little yeast apparently. Scoffed the lot and seriously could have had more. Freshness of ingredients was noticeable - learned that you 'need to keep your tomatoes simple'. Lots of specials on blackboard - reason is it has a small kitchen so what is fresh that day dictates lot of what is on offer. My friends had linguine vongole and were equally enthused by this place. Six cousins have got togeteher to open a sister restaurant called +39 (as in Italian dialling code) and that is on my list now. Definitely coming back here. Yum.
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