No. 28

No. 28

Owner

So what is the secret of Numero 28 success? Simple - the restaurant produces pizzas using only natural and fresh ingredients, and it employs tried and traditional methods for preparing and raising the pizza dough. This combination of the great and the good has earned Numero 28 a 'Pizza DOC' stamp of approval. The DOC is to pizza what DOC is to wine - a signature of quality awarded by a central body. The pizzas are not just loved by the people of the Village; in fact they have drawn the attention of the Italian glitterati as well as a few international big hitters.

Kathleen Squires

Citysearch

The Scene
There's no mystery as to the specialty here: A brick oven entirely dominates one room while the black-and-tan dining room features the history of pizza scrawled on one wall. Ceiling fans lazily whir, echoing the pace of the casual service and young, dressed-down clientele.

The Food
The pies here are purely Neapolitan, which means baked hot and fast with a thin, chewy, smoky crust. There's no better model than the Bufalina D.O.C., topped with creamy buffalo mozzarella and a sauce bursting with fresh tomato flavor. The staff loves to recommend the pizza alla pere for its unique blend of pear, gorgonzola and walnuts. But while it's easy to become attached to the pies, don't overlook the lasagna with meaty bechamel sauce, the piadine (pizza bread) stuffed with arugula, mozzarella and prosciutto, and especially the zeppole, tiny, grape-sized rounds lightly dusted with powered sugar--a world apart from the familiar street-fair doughnuts.