Coal ovens are rare in New York City, where laws prohibit constructing new ones, but Sicilian native Charlie Verde found himself with a grandfathered-in oven located in his construction company office. When the building market took a dive, he restored the 105-year-old coal-fired beauty and transformed his former office into a full-fledged pizzeria. Channeling Brooklyn circa the early 1900s, the narrow tavern is outfitted with exposed-brick walls, a Carrera marble bar and shelves lined with antique bric-a-brac (old radios, kitchen utensils, record sleeves). The self-taught pizzaiolo turns out thin-crust pizzas with primo ingredients, like San Marzano tomatoes and fresh ricotta and mozzarella from Spatola Latticini. You can find 11 classic pies, including Margherita, artichoke and broccoli rabe with sausage. Freshly baked ciabatta and baguettes, Italian-style sandwiches and coal-fired biscotti are also available.
Verde Coal Oven
|Venue name:||Verde Coal Oven||Contact:|
254 Irving Ave
|Cross street:||between Bleecker and Menahan Sts|
|Opening hours:||Daily 10am–midnight|
|Transport:||Subway: L, M to Myrtle–Wyckoff Aves|
|Price:||Average price for whole pizza: $11. Cash only|