Posted by Adam Kuban, February 24, 2009 at 6:45 PM
New York magazine reports on the opening of Farinella, in Tribeca. The pizzaiolo there is a Roman hip-hop artist who uses a "Tagliavini triple-decker electric oven" to turn out long Roman-style pizzas sold by the slice.
Farinella
90 Worth Street, New York NY 10013 (near Broadway; map)
212-608-3222
My office tried Farinella for lunch last week - we were all pretty satisfied. The crust is thicker than the (similar) slices at Grandaisy, but is pleasantly chewy and crispy in the right places, and the toppings were well chosen. We're lucky enough to be located near both this place and the new Grandaisy.
Not a bad slice. They have some interesting toppings but by the time the it hits your plate it's on the cool side. I tried their eggplant slice right after having a grandma slice from Baby O near Worth and Bowery. I would take Baby's which had far more flavor, but Farinella's is okay if you're in the neighborhood. Have yet to try Grandaisy.
Farinella is yummy. Really like nothing else I've tasted here in NYC. It seems they are really trying to "keep it real" doing things the way they go in Italy. I believe keeping with the Roman style of pizza taglio, you are supposed to eat it straight out the oven or room temperature.
According to NY mag the owner is from Napoli...
Farinella has potential. The area has a mix of Government workers, law school students, and Citigroup workers. Slices are steep in price, and a little rubbery. While the slices look absolutely genuine in Roman style, they sometimes seem like they have been laying there. The sandwiches are served on bread that really cuts the roof of your mouth. The products are great, but they use very little buffalo mozzarella on their "buffala" slice. All in all, when it's said and done, can they survive in the Government/Financial district. I feel like if this place was in the Village would bloom better than it has in recent weeks. Broadway/Worth is a ghost town on the weekends. The staff is attentive and polite, i think most people aren't used to Roman style pie, especially in that neighborhood.
I have to say Farinella is getting better and better as each week goes by. The owner is introducing new things to the menu daily. Fresh gnocchi alla sorrentina, rice balls, potato croquettes, and my personal favorite the napoli calzone with escarole and black olives. The place gets packed for lunch. I'd rather pay for Farinella's escarole calzone any day than to pay $5 for a DiFarra slice. I was skeptical at first, but I see excellent progress thus far, and I see an owner who is dedicated in offering people different options with his daily specials.
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New York magazine reports on the opening of Farinella, in Tribeca. The pizzaiolo there is a Roman hip-hop artist who uses a "Tagliavini triple-decker electric oven" to turn out long Roman-style pizzas sold by the slice. 
7 Comments:
His triple decker oven. I went to the companies website and it is impressive. Each level is independently electronically controlled
http://nymag.com/daily/food/2009/02/farinella.html#photo=3
http://www.tagliavini.com/inglese/Modularpizza.swf
gaffer at 8:46PM on 02/24/09
My office tried Farinella for lunch last week - we were all pretty satisfied. The crust is thicker than the (similar) slices at Grandaisy, but is pleasantly chewy and crispy in the right places, and the toppings were well chosen. We're lucky enough to be located near both this place and the new Grandaisy.
marthagrace at 8:28AM on 03/02/09
Not a bad slice. They have some interesting toppings but by the time the it hits your plate it's on the cool side. I tried their eggplant slice right after having a grandma slice from Baby O near Worth and Bowery. I would take Baby's which had far more flavor, but Farinella's is okay if you're in the neighborhood. Have yet to try Grandaisy.
boomshanka at 12:20PM on 03/02/09
Farinella is yummy. Really like nothing else I've tasted here in NYC. It seems they are really trying to "keep it real" doing things the way they go in Italy. I believe keeping with the Roman style of pizza taglio, you are supposed to eat it straight out the oven or room temperature.
According to NY mag the owner is from Napoli...
hungrymamma at 10:24AM on 03/07/09
Farinella has potential. The area has a mix of Government workers, law school students, and Citigroup workers. Slices are steep in price, and a little rubbery. While the slices look absolutely genuine in Roman style, they sometimes seem like they have been laying there. The sandwiches are served on bread that really cuts the roof of your mouth. The products are great, but they use very little buffalo mozzarella on their "buffala" slice. All in all, when it's said and done, can they survive in the Government/Financial district. I feel like if this place was in the Village would bloom better than it has in recent weeks. Broadway/Worth is a ghost town on the weekends. The staff is attentive and polite, i think most people aren't used to Roman style pie, especially in that neighborhood.
djai695 at 1:00AM on 03/29/09
I have to say Farinella is getting better and better as each week goes by. The owner is introducing new things to the menu daily. Fresh gnocchi alla sorrentina, rice balls, potato croquettes, and my personal favorite the napoli calzone with escarole and black olives. The place gets packed for lunch. I'd rather pay for Farinella's escarole calzone any day than to pay $5 for a DiFarra slice. I was skeptical at first, but I see excellent progress thus far, and I see an owner who is dedicated in offering people different options with his daily specials.
djai695 at 12:08AM on 08/02/09
@djai695: I'll have to try it again now. I had it a couple times early on and thought it was good but not blow-you-away good.
Adam Kuban at 9:04AM on 08/02/09