Time Out says
Friendly warning! We're working hard to be accurate. But these are unusual times, so please check that venues remain open.
New York brims with cocktail speakeasies, but clandestine pizza joints are harder to come by in our fair city. On the second floor of a Little Italy building, pizzaiola Salvatore Olivella (L’Asso, No. 28) fires up the ovens for his old-school pies. The Naples native follows the strict D.O.C. code of pizza-making: Dough is formed with San Felice flour, the sauce with San Marzano tomatoes, and cheese is fior di latte (cow’s-milk mozzarella). Modern riffs include a pie topped with Gorgonzola, Parmigiano, pear, walnuts and honey, and a round with prosciutto di cotto, mushrooms, basil and white truffle oil. Snag an Italian beer (a dry, hoppy Birra del Borgo Re Ale; a peppercorn-spiced Almond '22 Pink IPA) and post up near the open kitchen to see Olivella sling his charred creations from the colorfully tiled 1,000-degree oven.
180 Hester St
|Cross street:||at Mulberry St|
|Transport:||Subway: J, Z, N, Q, R, 6 to Canal St|
|Price:||Average entrée: $18. AmEx, Disc, MC, V|
|Opening hours:||Mon–Wed, Sun 11am–midnight; Thu–Sat 11am–4am|
|Do you own this business?|