Had terrible, truly terrible, pizza at 50 Kalo last summer. Perhaps in retaliation for their screw up during the seating process, but that is no excuse (obviously). @Carmenere and I could not understand it. Big disappointment. We had other amazing food in Naples though, including Sfogliatella. 
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I believe you but the photo looks great and my friend said it was the best pizza sheās ever eaten. Perhaps you hit them on an off day.
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Not rushed at all.
In fact I had to tell my friend that we needed to vacate the table because I could see the crowd at the door, but our sever didnāt make any motions for us to get going even 10-15 mins after we had paid. And it was busy, towards the end of pre-theatre peak dining.
Thanks, good to know.
I recently compared two pizza places new to the Village, Mamaās Too and LāIndustrie, and there was no comparison in preferring Mamaās Too way over the other. Maybe the Brooklyn location is happening, but their version in the village was over salty and the flavors didnāt pop at all. Tried 3 different slices at LāIndustrie and 6 different flavors at Mamaās Too, over two days, and we wouldnāt return to LāIndustrie. Maybe theyāre still gaining their footing after recently openingā¦
Don Antonio has been my local favorite for over a decade. Iām no @DaveCook (less goodlooking, and less knowledgeable ā by way far) but rummaging through my records I find that I first had a Diavola pizza from them on Oct 4, 2012, soon after they opened, and have had 56 since. There have been many hundred others of other types in this period.
Everything has always been very good, at worst. We take people there for hurried meals, and, perched as they are on the precipice of the Theater District, there have been many. The pizza takes 2-3 minutes to emerge from their hot ovens. A rush job for pizza delivery, but I too have never felt rushed by the staff.
Enough about their pizza. Whatās this, an NYC Pizza thread?
Their apps are superb. Enough so that when I put together a surprise 25th anniversary party for my spouse at our Manhattan HK pad I put them in charge of the appetizers (and Hemant Mathur in charge of half the mains). I recommend to all their Potato Croquets ($2.5 then / $8 now), Arancini (also 2.5/8), and especially their Fritattine (3/9).
To stay on topic, go for the pizza (but save room for the apps).
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I was at LāIndustrie in williamsburg a couple of times when they were still messing with their formulation and bakes, I didnāt care for it but a pizza guy who was with us confidently stated theyād make their mark. Iād guess itās just a matter of time til they get it right in the village.
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I make a lot of pizza at home and i find that itās usually a disappointment when i go out, but i am consistently impressed with Crosta in park slope. The owner told me they put dry milk in their 3 day sourdough crust. The sausage and kale pizza is excellent. Itās an upscale pie place, with a decent amount of seating.
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Dried milk contributes to crust coloration but typically has no effect on flavor. Makes sense to use it for long fermentations where the yeast may consume all the sugar resulting in a pale crust.
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At this point, I think theyāve gotten it right; and I believe the original Scarrās pizza guy is making the pies in the w Village.
Did anyone mention the classic Luigiās for slices?
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went to LāIndustrie in the Village last week.
Good, but nothing that qualifies the wait line.
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I like Luigiās but last time I was there experienced long waits fueled by social media, not going back unless it gets better, certainly not worth the wait.
I guess no one has posted this yet:
- Lucali
- website: https://www.lucali.com/
- location: 575 Henry st, Brooklyn
- style: ny artisanal style, whole pies
- comments: an awful lot has been written about this place, not sure what to add other than the pizza is great and Iāll never wait on their absurd line again. I believe if you live nearby theyāll call you when your table is ready, I suppose one can wait at a local bar but Iām gonna guess we waited 2.5 hours and it was only that short cause we were there with a famous pizza guy. If you go, make sure to try the calzone.
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Wow! Looks amazing, and I particularly love the look of that calzone. Many years (decades) ago, there was a pizza place in Princeton, NJ where I ate calzone that looked like that! Iām going to have to impose on my daughter before she has to move to take advantage of her location to try that! Thanks!
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hmm we tried lucali when they first opened and not since. It was ok, the dough was fine the whole thing carefully made but too restrained in toppings and seasoning for me. bland. Maybe I like more salt, grease and char!
When I mentioned Lucali to my kids, they said they havenāt been but really love Aromi (I think thatās what they said, but Iāll double check and get back to you).
itās not your typical NY slice, maybe it was an off day for them.
we visited 8 places that day, three of our group were in the pizza business, and the rest of us were knowledgeable about all things pizza. when we put it to a vote, lucali narrowly carried the day over a then unknown mamas too.
Of course, thereās no right answer, Iāve come to believe, after following colin Hagendorfās journey, we unconsciously look to the pizza of our youth as our benchmark.
It has never been my favorite. I prefer Samās.
sams was voted number 3 on the same crawl, I posted about it upthread. we did the crawl before scarrās and lāindustrie was still experimenting with different dough formulations at the time and was bottom 1/3rd.
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I have never been very into the typical NY slice (not being a born NYer and having little pizza in Ohio other than that my Mom made (an excellent bakers iowa improvisation on the theme of pizza, actually good, very atypical) growing up) tho we folded the dollar slices over at lunch time sometimes - I would guess my formative experiences were either in Italy or New Haven . After that, when we moved to Brooklyn we found Spumoni Gardens (early 80s) which smelled like pure Italy to me. Maybe you have a point on the pizza of youth, I still like pizza with fresh chopped onion and herbs (she used fresh parsley) like my Moms, sausage and excellent crust, . You would think then I would like Lucalis but no.
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