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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

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  • Cuisine: Pizza
  • Price Range: $$

    Key to Prices and ratings

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  • Reader Rating:

    6 out of 10


    22 Reviews | Write a Review

Photo by Hannah Whitaker

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Official Website


Mon-Fri, noon-10pm; Sat-Sun, 11am-10pm

Nearby Subway Stops

C, E at 23rd St.



Payment Methods

American Express, MasterCard, Visa

Special Features

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


  • Beer and Wine Only


Accepted/Not Necessary


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 pie with a mushroom-and-caramelized-onion purée, and one topped with cured pig cheeks. Not exactly old-school, but the undeniable mark of potential pizza greatness.

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