Don’t expect to leave this modern, clean-cut, diner-style restaurant any more enlightened as to what makes a pizza ‘New York’ in style. What matters is that the main act is well thought out, with a thin crust and a chewy base. This crisp outer ring surrounds a smattering of almost anonymous sauce topped by a thin layer of evenly spread cheese – neither intrusive enough to take away from the fresh, chunky toppings.
Starters span both ends of the satisfaction spectrum, from dismal pizza-style garlic bread (burnt in the middle, overly crunchy on the edge, with a paltry spread of garlic butter and raw garlic chunks) to fantasic meatballs. You get four of them, split in half and immersed in a tasty tomato sauce – it would be difficult to do better in London. Service is young, friendly and efficient, and staff cope well with the invariably busy weekends when large groups nestle into the six-seater booths.