I am very familiar with this type of pizza and looked forward to eating at Keste. I have eaten at Tony's Pizza Napoletana in San Francisco (he won a pizza competition in Italy). Two couples(my wife and I were visiting and the other couple live in Brooklyn) went on a Saturday and were the first in the restaurant when it opened. We had a decent table and were not crowded. The service seemed disjointed. After we ordered, the pies came out slowly--first 2 arrived, then 1 a little later, and the final one about 10 minutes later. The waitress said there had been a problem with the final pizza due to it being gluten free and something about the basement. We did wait a few minutes after the first 3 pizzas arrived so maybe we contributed to the soggy crust. Flavor wise, they were ok just not quite as flavorful as we expected. We noticed that other tables with multiple diners seemed to experience the same pace of 1 pizza then a little while later another appeared. I know the oven can only cook so many pizzas at a time but it would seem that one table's order should be cooked at the same time. I understand that no two pizzas cook exactly the same but we're talking a seconds in time due to the high temperatures. When I paid the bill, I asked the waitress to break a $20 so I could leave a proper gratuity. She did that but didn't return the remaining money from my paid bill. Like I said, it was disjointed and it makes me question if I'd return on my next visit to New York City. I don't like rating a place on one off visit.