217 Eldridge St., New York, NY, 10002
nr. Stanton St.
By jordan on 7/15/2003
for a small neighborhood place apizz is getting a lot of talk, i had to find out why.. its clear to me as an ny foodie snob bigger is not always better, a small rest. gets to concentrate on the little things that count to some of us, like being personal and polite to your customers, and they got that memo unlike some of the hipper places near by, the food here was delicious, the pizza was so nice and simple and has a taste i couldnt quite get, untill the waiter informed us it was their use of buffalo mozzarella which causes this unique woodsy flavor, the veal chop is not only huge for a small place but right on with some of the best i have had, salads are just fine not their strong point, all and all i am glad to say its worth the trip down here to a street i have never been on to enjoy a wonderfull meal.
By gordon on 7/7/2003
i like this place because they serve food the way i would, a nice portion plated nice, and not to expensive,also they use fresh homemade sauce and cheese, it really shows in their pizza,
By missy on 6/27/2003
loved the warm glow of the wood oven, the food is great,
By georgiana on 6/23/2003
my new favorite place to turn friends on to, they get a kick out of where this place is, hidden between lower eastside tenements, and the food is divine,very hardy tasty italian food, great wines under $30...smart
By johnpaul on 6/20/2003
THIS PLACE BECAME OUR NEW FAVORITE ALONG WITH ALL MARIO BATALI RESTAURANTS, THIS PLACE HAS A UNIQE STYLE OF COOKING WE LOVE, A WOOD BURNING OVEN THAT THEY COOK EVERYTHING IN, INCLUDING WHOLE FISH, VEAL CHOPS, AND OF COURSE PIZZA, WHICH WE FREAKED OUT OVER, NICE INTAMIT VIBE.
By claude on 6/19/2003
ny mag is right on as far as restaurants go, this place is just what they said, old italian favorites done in a new modern way, the open ravioli with morels is incredible, the pizzas are outstanding, not the same as every brick oven joint in town,and the room is so cool,
By micheleB on 6/17/2003
you try this food and your blown away, i mean those meatballs were huge, but so tasty, the veal chop was so impresive i thought no way it will be as good as it looks, and it was, also i love the pizzas , they have a fresh new taste to them which i am told comes from the use of buffalo mozzarella instead of cow mozzarella, which everyone uses, mostly cause cow mozz. is like half the price , anyway we just loved it, the only thing they need to work on is the service a little slow at times and not to informative,
By gregoryH on 6/15/2003
i have lived down here for 8 years, this place made me feel like i was somewhere else , at least during dinner, a real good thing, the food was sublime, pizza very fresh, crispy crust,and fresh cheese, steak was intresting and loved the meatballs the most.
By karen on 6/14/2003
its small inside, but that seems to be a good thing, the food is teriffic, the vibe was like eveyone who was there had to have been part of the same club other wise how would you ever have found it.The brick oven is great to gaze at during dinner, its vey big, dont miss the meatballs.
By ellerie on 6/13/2003
i have a background in the food industry, and its so nice to see a place do something simple and unique and still serve old favorites like lasagna but instead of chop meat they use wild boar, and a meatball dish that is made up of 2 huge softball size meatballs made of veal, pork, and beef, they are amazing, also the pizza is so refreshing with buffalo mozzarella, and a simple sauce of chopped tomato, oh yeah they put house sauce and ricotta cheese on the table with great bread,