230 9th Ave, New York, NY | Directions 1000140.747197 -74.000822
Neighborhoods: Chelsea, Midtown
Patience is a Virtue! – Warning: Great food with a long wait and rude hostess. Hence the three stars. We purposefully went to Co because it was close to our friend's birthday party at Chelsea Manor. We waited for 50 minutes because we were all in heels and didn't feel like walking around to look for a good restaurant. Anyway, while we were sour about the wait, we were not disappointed with the food. I loved the popeye pizza and market salad. They complimented the red wine that our waitress recommended and were the perfect amount of food. Bottom line: If you can't live without Co, be sure to wear flats and bring a good conversationalist. Otherwise, go to Adrienne's for artisan pizza!
Not What I Expected and Little Value – After reading the reviews, I decided to take my Doll to see what all the fuss is about. Unfortunately, I have to say for what we paid, we received very little. Don't get me wrong, the pies were fresh and had a decent taste, but $18 for a 9" pie with loads of crust, small amounts of topping, and not an abundance of flavor....that's a little much. Truth be told, California Pizza Kitchen and Bertucci's have better pizzas.
LOVED IT – So, I am a huge fan of pizza. I have tried them all and I have very strong opinions on every one. I have to say that this pizza is da bomb. No complaints except I wish there was a little bit more sauce. However, the sauce that is there is sweet, the cheese perfect, and the crust is slightly charred. The crust is really what differentiates this place from a lot of other really good pies. It is not really thin, it has a bit of a fluff to it and a slight crunch. PERFECT. I tried it for lunch to avoid crowds! I guarantee this place will be popular for a while.
Must give it a second chance – I was very exited to stop by today after I watched super cool kind owner(I guess he owns the palce??? )at Martha Stuart's show making an amazing looking spinach pizza I thought he was cool because he was talking to his baby (through the camera) while making the pie, I rushed there after a docto's appointment savoring already that beauty I had just seen on TV earlier in my mind. Walking into the palce is an experience on its own, no kidding!!! I sat in one of the communal tables and was promptly approached by a waitress, I order the piza Margherita and a Glass of Argentinian Malbec, the glass arrived and the delicious spices of the Malbec started to make my afternoon really delightful... But then my pizza arrived to my visual disappointment, it look over cooked my basil was very crunchy ( I am a basil lover, I grow it) but I was also very hungry, so I took a bite, it was good but still a little too smoky from it being over cooked as in looking like charcoal, it was sad that the person in charge of the kitchen wouldn't bother to see that it was burnt, I saw it, was he tired? Well I will give him the benefit of the it was already after 2:00 PM and I saw they were changing shifts, maybe I came at the wrong time? Well we'll see next time, the young lady that served me was very apologetic, and I appretiated that, but I think the manager should have approached me and say something, but I think he was too busy with his Salad... But who can blame him the salad looked wonderful, anyway I would like to go back and have an experience, just like we all deserve when we bother to get out of the house for a good meal (pizza)
Sullivan Street Bakery breadmaster Jim Lahey applies his baking virtuosity to pizza in this wildly popular Chelsea space. – Jim Lahey is to bread what Eric Ripert is to fish or Terrance Brennan to cheese--the city's leading star of the genre. So when the Sullivan Street Bakery founder opened Co., the city's pizza fanatics rushed to see the results, and were not disappointed. The room is strictly a no-frills affair, a cafeteria-like space marked by wood benches and a high noise level, but the nine-pizza menu is the focus. All the crusts are exquisitely charred and yeasty, puffy and smoky in the best possible way (thanks to the Earthstone gas oven plus wood and wood chips for extra flavor), and the pies themselves are covered with ample mixtures of everything from proscuitto and pecorino to caraway and Brussels sprouts. It really doesn't matter what goes on this pie though: the crust itself is worth waiting in line for.
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