“Kesté” reads like “this is it” in Neapolitan dialect. The naming is the appropriate answer to a critical question: are you looking for a good Neapolitan-style pizza in the Greenwich Village? Kesté: this is it!
As usual, the Margherita is the first choice to prove the overall quality. In this case the experience is outstanding. The crust starts thick on the borders – crunchy outside and soft inside – and it becomes thinner in the center. The tomato sauce and the mozzarella do not release too much water: this allows for a thin crust that can hold all the ingredients without becoming soggy. The buffalo milk mozzarella is tender and loaded with flavor: it blends with the pizza and melts in your mouth.
If you want to try a different type of pizza, I recommend the Burrata, a special that may not be always available and that could be shared, considered that “burrata” is a soft cheese heavier than mozzarella.
Pizza by the slice did not benefit significantly from the pizza renaissance that took place in New York. The triangle-shaped thick slices are still dominant while the rectangular shaped slices – typical of the Italian tradition – are a rare find.
Pizza Roma is one of the few places where the slices are rectangular and the crust is true pizza rather than a bagel-bread hybrid.
The pizzaiolo makes pizzas with many different toppings: a true symphony of flavors where I recently enjoyed a memorable “crescendo”.
Start “adagio” with pizza bianca: a classic that will let you appreciate the quality of the dough. Accelerate to “andante” with the mosaic of zucchini and the hidden layer of melted cheese. When the margherita comes, it is time for an “allegro” of mozzarella and tomato sauce. And finally the “vivace” flavor of the porcini pizza, where the mushrooms are true porcini with their unmistakeable fatty texture and fully developed flavor. “Bravo, maestro!”.
South Brooklyn in Manhattan is not an oxymoron. At least it is not an oxymoron since when this pizzeria appeared in the East Village a few years ago.
The place is small but it has all that is needed for a great pizza by the slice. There are two types of pizzas: round and rectangular. The latter – also called Sicilian-style – is the one you should try.
Since the baking takes longer, the rectangular pizza is available in more limited quantities. In case there was a customer like me immediately before you, you may need to wait for a new batch to come out of the oven. Rest assured that the quality of the pizza is worth the short wait.
The Sicilian pizza has a crunchy crust at the bottom and a tender layer of dough at the center. Tomato sauce all the other ingredients are really top-notch.
You can check the quality of the cheese by contemplating the windowed refrigerators located below the countertops place on one side and on front of the window. Additional sauces – spicy, garlic, and others – are available at the countertop tables.
The Sicilian-style pizza is also good for a home delivery. It can be re-heated quickly and without loss of quality in an electric oven (avoid microwave, for this delicate task).