All Reader Reviews of...
349 E. 12th St., New York, NY, 10003
nr. First Ave.
So much Hype
By HiLowBrow on 4/26/2010
After hearing so many rave reviews about the pizza, I went with a few friends. What a disappointment. The pizza had very little flavor both in the sauce and crust. We all had different pies and all of us were shocked at how poor the pies were, especially when considering the cost. I don't know what burnt-taste buds are eating here, but there are plenty of places in the surrounding area that offer a lot more. The staff (or owner) was pretty rude and arrogant. I understand the whole kitsch factor with characters like "the soup nazi"... but have something to back it up with.
By pjegan on 8/16/2009
Folks, we just tried to pay a visit here on Aug. 15, 2009 - and sadly it is closed. Unclear whether it's closed for good or (we hope) just for a renovation?
By blahblahblahblah on 3/8/2009
the pizza more authentic than anything i ever ate in italy. the service is not five star but with pizza that good it doesnt matter
Pure P.R. Driven Hype-Another Emperor Without Clothes
By thewiseking on 11/10/2008
tons of p.r. driven hype claiming "best pizza/most authentic in NYC" . lines outside; bad attitude and service inside. weird vibe with a list of house rules; no toppings, no substitutions, no plates for sharing (?!) an angry tattooed psycho making the pies. first; sour wine served in a dirty utility glass. then; a soggy little disc laden with gummy cheese and too much salt and or garlic. totally unmemorable sauce. you lift the slice and the cheese slides right off and theres a puddle at the center leaving the crust wet. and the price; $21.00 for a 12" tiny plain margherita? are they kidding me? strangers at adjacent tables were commiserating over how bad a ripoff the place was and agreeing on how we had all been suckered. the tab; 2 mini pizzas, sodas/1 glass wine; around $75. Never again. leave this one for the tourists. btw if in the neighborhood and in the mood for some authentic italian style pizza but served with good service and fair prices, go around the corner to Luzzos on first and 13th. i have alot of friends who are italian expats and they all consider it their fave.
A lot of misinformation here...
By stormholloway on 10/3/2008
Look, I've been to Naples. I've eaten at all of the great pizzerias in New York and several in Napoli itself, including Da Michele, Di Matteo, and Sorbillo, considered the finest in the world. People saying this isn't pizza or isn't what Neapolitan pizza is like are talking from their you-know-whats and are clueless about pizza, period. Una Pizza Napoletana makes the finest pizza in NYC and probably in the country. Neapolitan pies are supposed to be slightly thick around the edges and medium-thin inward. This isn't debatable. It's in Italy's official DOC code for pizza. Downsides to this place? There are plenty, and they are huge. Rude service, high prices, and stupid hours. At Da Michele, the finest pizza in the world, a pie costs 3 euros, 4 if you want a large. They are nice and can turn tables very quickly. At Una, a pie takes way longer than it should to come out. These people are terrible at service, and they are complete snobs which is very unNapoletano, but the pizza cannot, repeat, cannot be questioned. Grimaldi's is a far better value however.
For People In the Know...
By ray10002 on 7/26/2008
I lived in Italy 6 years obsessively seeking true to the original regional cuisine. If you want a Neopolitan pizza, soft spongy slightly burnt crust in a setting that recalls equally simple places in Naples, then come here. If you want the realness without spending the airfare, then this is it! It is different from what is considered "real" brick oven crispy thin pizza that has invaded our pizza establishments, which is also the dominant type in Italy. So, naturally, those accustomed to the crowd-pleasing texture of a crunchy pizza and equates it with being the best, may or may not understand it. So, my suggestion for those who want to try and not be disappointed by the ultra-simplistic aesthetic (can be transcendental for some or bland for others) of a margarita pizza, is to try instead the filetti pizza - more of a crowd pleaser with its usage of garlic & fresh cherry tomatoes. No lines and better service during off times Also worth mentioning is La Pizza Fresca, certified by Associazione Vera Napoletana (the "pizza police" from Naples) - more different types and good alternative intro, done a bit differently, less real? You be the judge. Buon appetito!
Not a pizza
By sgolpon on 4/11/2008
We had the most disgusting pizza ever at this place: salty, tasteless, partly burned base with more salty topping, including some rubbery mozarella. The whole thing (and whatever it is, this is not a pizza!) was drenched in oil! This is what baked bogey must taste like. We had to wait for more than an hour for the pizzas to arrive and the bill of $42 for two pizzas felt like daylight robbery! The staff was unprofessional when we complained.
dont' go dont go dont go
By jacfoti on 7/30/2007
I am italian born and raised. we went to this place since luzzo was too packed we went in 8 italian guys... we never been trated worse in our life. the pizza is made from people who never been to Italy. it is the totaly pricy (21 dollars for asmall one...) and in top of all I ve asked some olive oil, which for me it is like soy sauce for sushi, and the guy said NO! DO NOT THINK THIS IS AN ITALIAN GOOD PIZZA BECAUSE IT IS NOT. and in top of all the rudest people I ever met in NY. dont go. rude people and full of themselves dont deserve to be in the business. sincerely.
not for americans ?
By marcello on 4/21/2007
absolutely not the best service in town and overpriced maybe, but as far as pizza is concerned, this is what a pizza napoletana should be. if you are looking for a patsy's, lombardi's or grimaldi's pie (excellent, but different), this is not the place. i am from naples, born and raised; a lot of small pizzeria in italy looks like this and the traditional pizza napoletana is not supposed to be thin and crusty as in other italian regions. if you don't understand it, please help the ones who really love it to shorten the wait.
Emperor's New Clothes
By nilex on 3/1/2007
Honestly - this is not the fantastic 'authentic Napoletana' pizza that some would claim. The ingredients may be authentic but the pizza should not be this bland and doughy. Add to this underwhelming experience the fact that the service is distracted at best. The prices are high - $21 for a 12'' - but don't let this fool you into thinking you are getting a quality product - the high price IS the product.
- The best reviews give a clear sense of why you liked or disliked a restaurant, bar, or store. And that means details. Mention specifics dishes, type of crowd, pros and cons...
- If it's helpful to compare one place to another, go for it.
- Come up with clever, funny, pithy subject lines, and write in the first person.
- Don't forget to read the user rating guidelines and rules.
- Scientists â€‹Pretty Sure Humans Could Eat Food Grown in Martian Soil
- Another Restaurant Bites the Dust on Clinton Street
- A Talented Pastry Chef Will Open a New Bakery in the Rockaways
- This 3-D Food Printer Actually Makes Pizza So You Don’t Have To
- Bergen Hill Relocates to Noho With a Seafood-Heavy Menu