Time Out says
Friendly warning! We're working hard to be accurate. But these are unusual times, so please check that venues remain open.
The oven at CentoPizze has a devil’s face—a warning that the pies coming out are hot as hell. At this casual pizza bar, an offshoot of Centosette, chef Nicola Bortolotti creates classic pies (tomato, mozzarella, anchovies and oregano) as well as more inventive ones (pancetta, mascarpone, radicchio and Parmesan). His wood-burning oven also produces arancini (risotto balls) and rich pasta al forno with peas and prosciutto. Tables have been added (to go with the counter and stools), so you don’t have to eat and run.
201 E 10th St
|Cross street:||between First and Second Aves|
|Transport:||Subway: L to First Ave, 6 to Astor Pl|
|Price:||Large plain pizza: $12. AmEx, MC, V|
|Opening hours:||Daily 9am–1am|
|Do you own this business?|