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After rescinding his Italian pizza parlor in favor of Espoleta, a Spanish small-plates venture with former Sueños toque Sue Torres, Forcella pizzaiola Giulio Adriani returns to his dough-slinging roots by way of a slice speakeasy opening January 6. Tucked inside the tapas bar behind a wooden door labeled “no vacancy,” the pint-sized restaurant has the chef creating as many as six ’za riffs at a test-kitchen–style counter. Pies change daily—the only repeat options are traditional Margherita and Adriani’s signature fried Montanara (house-made mozzarella, grana padano)—but all are pulled from a wood-burning Neapolitan oven and paired with a selection of Italian wines curated by master sommelier Ariel Lacayo (Patria, Babalu). 334 Bowery between Bond and Great Jones Sts (212-466-3301)
Take a look inside:
Forcella pizza at SROPhotograph: Courtesy of SRO
SROPhotograph: Liz Clayman
SROPhotograph: Liz Clayman
SROPhotograph: Liz Clayman