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Entries tagged with 'Pizza Mezzaluna'

Pizza Mezzaluna: Decent Pies Without the Fuss

Slice: New York J. Kenji López-Alt 3 comments

There is no shortage of great New York style pies and slices in the West Village just south of Washington Square Park. For Neapolitan pies, on the other hand, your options are a bit more limited. You can walk up to Olio e Piu, hope for a seat at Numero 28, or wait in line to get into Kesté. Most of the time, I'd say all three of these options are worth the fuss, but I've been in that area several times trying to convince friends to put up with the hassle it takes to get great pizza in New York, but either time or inclination precluded that option. At those times I wish I'd known about Pizza Mezzaluna, one street over on West Houston. More

'Grub Street' Does Crowd Check on Crop of Recent Pizzeria Newbies

Quick Bites Adam Kuban Post a comment

Grub Street checks in on the recent gaggle of new pizzerias to see which is busiest (and presumably best—or at least most hyped) on a Friday night between 8 and 9 p.m. From least- to most-crowded: Tonda, Veloce, Pizza Mezzaluna, Spunto, Kesté, San Marzano, and Co. Company.... More

Pizza Mezzaluna's $5 Individual Wood-Oven Pies

Adam Kuban Post a comment

Ed Levine visits Pizza Mezzaluna in Greenwich Village for his review this week on Serious Eats New York, where the thing to get are the small, $5 individual pies: The 12-inch pies ($14 to $17) that come out of the oven are minimally puffy, light-crusted beauties with fine hole structure. (In my perfect pizza world the cornicione would be another inch higher, however.) In style, these pies fall smack dab in the middle of the wood-oven New York Neapolitan-style pizza tradition of Pizza Fresca, Luzzo's, and yes, Mezzaluna. If you do the crust-tearing thing here, you will find that... More

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