Lucali in the 'New York Times'
Address: 575 Henry Street, Brooklyn NY 11231; Carroll Gardens, b/n Carroll Street and First Place [map]
Getting There: F train to Carroll Street Station; walk west to Henry; Lucali is on east side of street, about one-fourth block south of Carroll
Cost: Plain pies (14-inch), $17; calzones, $7; cash only
The Skinny: Using a gas-assisted wood-fired oven that he built himself, owner-pizzaiolo Mark Iacono lovingly crafts pies inspired by legendary Di Fara proprietor Dom DeMarcowith a similar high-quality three-cheese blend and the signature pour of olive oil.
The New York Times checks in with a review of Lucali, the Carroll Gardens newcomer patterned after Di Fara. And, like Di Fara, Lucali appears in the "$25 and Under" column:
The pizza has steadily improved week after week since Mr. Iacono opened, accidentally on Columbus Day. He just figured he’d take the paper off the windows and serve pies to whoever wandered in, then close for a few weeks and refine his recipes. He hasn’t had time to close, because there has been a wait for one of his restaurant’s few tables every night since.
Mr. Iacono gets an incredibly crisp (if not overwhelmingly flavorful) crust out of his oven, and he tops it with a thin wash of sauce made from his grandmother’s “secret” recipe. A mix of mozzarella cheeses goes on next, plus whatever toppings you choose—I thought the pepperoni pie was the best—then some grated Grana Padano.
Skinflint gourmand Nick Kindelsperger of the Paupered Chef, who lives around the corner from the place, told us that there was already a long wait to get in for dinner on any given night. Lord knows what this review is going to do to the line.
$25 and Under: Deep Brooklyn Roots and a Passion for Pizza [New York Times]
Slice on Lucali [Slice Archives]