“the cheese is so fresh, there is not enough unless you get extra.”
“The service is decent, but for a pizza place it is way above average.”
An Upper East Side pizza parlor gets a new name and new look, but the beloved pies remain unchanged..
The upholstery and Formica make it look a bit like a suburban, strip-mall restaurant, but the coal-fired brick-oven pies please the crowds regardless. Simple "marinara" is wrought with tomato sauce, fresh mozzarella and a yeasty crust. Elaborate toppings are available as well, like bitter broccoli, rabe-sweet sausage and garlicky shrimp. Non-pizza options include seafood pastas baked in the brick oven under a cover of pizza dough, and dishes like chicken marsala and parmigiana.
Fast Delivery, Soggy Crust. Definitely get 'extra cheese'... otherwise you won't get any... and the crust was pretty soggy, probably from the vegetables. But otherwise, pretty good. Definitely a nice change from Ray's and others like it.
pie oh my!. Thinnest crust in town -- you can literally see through it as you sit there and watch them throw the dough. Now known as Bella Sera, at last the service here (both in-house and delivery) is approaching the quality of the food -- though I'm hard-pressed to think how anything could be better than a large mushroom-garlic-and-anchovy pie from this place. It'll completely ruin you for those Ray's greasebombs, sorry to say, but life's too short to eat inferior pizza. Eat here instead!
The real thing!. One of the few pizzerias in town, which still has a coal burning brick oven. Best pizza you can get outside of John's on Bleeker. Ask for extra cheese. the cheese is so fresh, there is not enough unless you get extra.
Not your average pie. The pizza is the best on the upper east side. One pie feeds two people, but you will eat the whole thing. The slices are thin, they use real mozzarella, but very sparsely (read:order extra cheese) but the sauce and the crust are great. The service is decent, but for a pizza place it is way above average.
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