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Home > Restaurants > Kesté Pizza & Vino

Kesté Pizza & Vino

271 Bleecker St., New York, NY 10014
nr. Morton St.  See Map | Subway Directions Hopstop Popup
212-243-1500 Send to Phone

  • 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:

    6.2 out of 10

      |  

    12 Reviews | Write a Review

  • Cuisine: Italian, Pizza

Official Website

kestepizzeria.com

Hours

Daily, 11:30am-12am

Nearby Subway Stops

1 at Christopher St.-Sheridan Sq.; A, B, C, D, E, F, V at W. 4th St.-Washington Sq.

Prices

$9-$20 per pizza

Payment Methods

American Express, MasterCard, Visa

Special Features

  • Hot Spot
  • Take-Out

Alcohol

  • Beer and Wine Only

Profile

In the Neapolitan dialect, “kesté” means “this is it,” which, in the fractious world of pizza freaks, has a bit of the ring of a gauntlet being thrown down. Kesté, though, might just be the biggest thing in pizza to hit this town since Gennaro Lombardi. About the oven: crafted by artisans who flew in from Naples, it meets the strictest standards of Neapolitan pizza-making, from the size of the mouth to the shape of the dome to the wood stacked up for fuel. Chef-owner Roberto Caporuscio would have it no other way. A dairy farmer-turned-cheese-salesman who found his calling relatively late in life, Caporuscio is so obsessed with authentic ingredients and traditional technique he presides over the American chapter of a trade association, Associazone Pizzaiouli Napoletana, that certifies pizza makers, much like the older Associazone Verace Pizza Napoletana certifies restaurants. After establishing Neapolitan-pizza beachheads in such unlikely locales as the outskirts of Pittsburgh and Ridgewood, New Jersey, Caporuscio trained pizzaioli in Denver, St. Louis, and Chicago, and after Kesté gets its footing, he plans to launch 10-day, $4,000 workshops for professionals and amateurs alike. Until then, he will focus all his attention on turning out twelve-inch pies in such classic permutations as Margerita, Marinara, and Mast’ Nicola, the first recorded pizza, topped with lardo, Pecorino Romano, and basil. — Rob Patronite and Robin Raisfeld

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6.2 "Mixed Reviews"
Average Reader Rating
on a Scale of 10		 Write Your Own Review
58% Would you go back?
50% Would you take a date?
25% Would you take kids?
41% Would you go on business?
33% Would you go on a special occasion?
Food: 6.7
Service: 6.8
Décor: 6.6
Value: 5.7

A good spot

eje from 10003 | Posted on 10/12/09

Overall Rating: 7 (Recommended)
Food: 7
Service: 6
Décor: 7
Value: 5

We walked right in past the line and got a seat - this probably pissed off the people waiting outside but it made me feel pretty awesome. The pizza was good, it was soggy in the center and the crust was bready. It tasted a lot like the Laffa you get at Olympic Pita. The pizza is tough to eat without a knife and fork. We got a pizza del re and it was like the pizza equivalent of a cheesecake. Very rich. Tasty but meant to be eaten in moderation. The margherita pizza was delicious. The sauce was sweet and simple. The cheese perfectly melted. I wish it had more basil. I also wish it wasnt so soggy. The sauce was really good though. The crust was unique and definitely worth another try. Don't waste your money on their beer. It is not great and overpriced. Hit up the Blind Tiger right around the corner instead.

Very disappointed

jrb819 from 10011 | Posted on 8/19/09

Overall Rating: 3 (Not Recommended)
Food: 3
Service: 5
Décor: 7
Value: 5

I had been looking forward to trying Keste for weeks and sadly was very disappointed. As another reviewer noted, we found the sauce extremely salty and the pizza very soggy in the center with the crust burnt. Won't go back.

Read All 12 Reviews >>

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