Pizza @ Pizzarte

69 West 55th Street, New York, NY 

Finding a good pizza in Midtown is an almost impossible task. Most of the places offer pizza by the slice: a quick bite of dubious quality for lunch breaks at the office and for tourists rushing between Central Park and Times Square

Pizzarte is an appreciated exception to this general rule, and also a good reason for adventuring above 23rd Street.

The location is 40% pizzeria, 40% restaurant and 20% art gallery. The “Pizzarte” name obviously combines the pizza and the art gallery concept, but it is also a statement about the approach to the preparation of pizza.

The tomato sauce is lightly sweet and dense, blending properly with the melted mozzarella. The mozzarella did not release water, leaving the baked dough with a balanced texture (even though I would expect it to be a little bit fluffier, for a Neapolitan pizza).

They also have a magnificent pizza tartufata and delicious fried pizza. The wine list is really interesting: it helps with the challenging task of pairing wine with pizza. The service was  polite, efficient and entertaining.

This is one of the few places in midtown where it is worth to come back again and again.

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Pizza @ Via Tribunali

122 Ludlow Street, New York, NY 

A few years ago we observed the first signs of a “pizza renaissance” in New York, with several good pizza places opening in the East Village and in the Greenwich Village. Now, the picky foodamentalist can benefit from this trend, finding good pizza in almost any neighborhood. The beloved Lower East Side makes no exception.

“Via Tribunali”, in Ludlow Street, takes its name from one of the main street in Naples. The pizza – prepared in neapolitan style, of course – comes actually from the West Coast, where the first “Via Tribunali” locations were opened.

The ingredients used in the pizza are top quality: rich of flavors without being to heavy. The “salsiccia and friarelli” is a rare find outside of Italy: our compliments to “Via Tribunali” for daring to include this pizza in the menu, and for being successful in the execution.

The dough is the only area of improvement: it seems to be not soft enough, requiring excessive effort to chew it. This is particularly noticeable in the crust surrounding the pizza.

Overall, there is one more good reason to go the Lower East Side.