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Home > Restaurants > Co.

Co.

Critic's Pick Critics' Pick

230 Ninth Ave., New York, NY 10001 40.747209 -74.000749
at 24th St.  See Map | Subway Directions Hopstop Popup
212-243-1105 Send to Phone

    Order Online

  • Cuisine: Pizza
  • Price Range: $$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    6 out of 10

      |  

    22 Reviews | Write a Review

Photo by Hannah Whitaker

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Official Website

co-pane.com

Hours

Mon, 5pm-11pm; Tue-Sat, 11:30am-11pm; Sun, 11am-10pm

Nearby Subway Stops

C, E at 23rd St.

Prices

$10-$19

Payment Methods

American Express, MasterCard, Visa

Special Features

  • Brunch - Weekend
  • Delivery
  • Hot Spot
  • Lunch
  • Notable Chef
  • Take-Out
  • Teen Appeal

Alcohol

  • Beer and Wine Only

Reservations

Not Accepted

Delivery Area

22nd St. to 26th St., 8th Ave. to 10th Ave.

Profile

When people talk about the tippy top of the New York pizzaioli chain, they talk about Dom De Marco, Nick Angelis, Patsy Grimaldi, Lawrence Ciminieri (of Totonno’s), Anthony Mangieri, and Andrew (as in Franny’s Feinberg). But what about Jim Lahey of Sullivan St Bakery? Although this doyen of dough’s unusual Roman-inspired slices are indisputably delicious, they’ve always flown slightly under the pizza radar, as if they were another species of upper crustiness entirely. That may change with Co., a 54-seat Chelsea pizzeria and the stage for a new Lahey pizza creation—round, thin-crusted, Neapolitanish, and iconoclastically topped. “I’ve had this idea in my head for ten years,” says Lahey, who first test-drove the concept out of a mobile pizza truck at the Union Square Greenmarket. Unlike the square pies at Sullivan St Bakery that are served room temperature, Co.’s pizza is baked at around 900 degrees in a wood-burning oven imported from Modena. And Lahey isn’t afraid to challenge sacred pizza truisms, beginning with a lunatic shot against the tomato-and-mozzarella hegemony: “Tomatoes aren’t even indigenous to Italy,” he says, “so where do we get off saying it has to be tomatoes on top of the bread?” Mozzarella? “A cliché. I’m going to have to control the use of what is an overused ingredient.” Which is not to say he won’t offer a Margherita pie made with buffalo mozzarella from Di Palo’s. But he also offers a frilly seasonal mushroom number with jalapeno, fresh dill and three cheeses, as well as seasonal concoctions like zucchini-anchovy purée with zucchini blossoms. Not exactly old-school, but the undeniable mark of potential pizza greatness.

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