Pasquale Jones

Restaurants, Italian Nolita
4 out of 5 stars
4 out of 5 stars
(3user reviews)
 (Paul Wagtouicz)
1/5
Paul WagtouiczMargherita pizza at Pasquale Jones
 (Paul Wagtouicz)
2/5
Paul WagtouiczClam pizza at Pasquale Jones
 (Filip Wolak)
3/5
Filip WolakPork shank at Pasquale Jones
 (Filip Wolak)
4/5
Filip WolakPasquale Jones
 (Filip Wolak)
5/5
Filip WolakPasquale Jones

Pasquale Jones, a sequel to Ryan Hardy, Grant Reynolds and Robert Bohr’s jaunty, wine-charged Soho spot Charlie Bird, is a touch warmer than neo-Italian brethren like Café Altro Paradiso. That might be due to Reynolds’s graciously priced wine list or the Prince hits on heavy rotation overhead (what Charlie Bird did with blaring hip-hop, Pasquale does with foot-tapping funk) or to the actual glow emanating off a pair of wood-burning ovens in the nimble open kitchen, the promise of pizza within.

Manned by San Francisco chef Tim Caspare, those roaring hearths produce one of the city’s best new pies: the clam pizza ($28), a char-puffed beauty covered in briny littlenecks, parsley and a delicate garlicky cream. Finish it with a few oily, lip-swelling chili peppers from an accompanying crock for the kind of bite that will make you forget that you’re eating at a cramped counter, with the blaze of a 900°F pizza oven giving you a secondhand sunburn.

Alongside first-rate za, those ovens produce mains like a lardy, fennel-flecked pork shank for two ($48), which slinks off the bone at the sight of a fork prong, and even the kitchen’s sole dessert, a gorgeous singed-soft rhubarb with mascarpone gelato and toasted pistachio ($8). That wood-fired power is a small difference between Pasquale Jones and the other restaurants occupying New York’s latest nuova scuola of Italian trattorias, but it’s those differences that render Pasquale formidable and others forgettable.

By: Christina Izzo

Posted:

Venue name: Pasquale Jones
Contact:
Address: 86 Kenmare St
New York
10012
Cross street: between Mulberry St and Cleveland Pl
Opening hours: Tue–Thu, Sun 5:30–11pm; Fri, Sat 5:30pm–midnight
Transport: Subway: 6 to Spring St (Lafayette St); J, Z to Bowery
Price: Average pizza: $20
Do you own this business?
Static map showing venue location

Average User Rating

4 / 5

Rating Breakdown

  • 5 star:1
  • 4 star:1
  • 3 star:1
  • 2 star:0
  • 1 star:0
LiveReviews|3
1 person listening
tastemaker

Loved this place. We sat at the bar and they were able to seat us right away on a Saturday night with no reservation. They have a big open kitchen so you can watch them make the pizza. We got the ricotta appetizer, margarita pizza with prosciutto, and the suckling pig pasta. Everything was delicious. Best part is tip is included in the prices. Definitely will go back. 

tastemaker

I wasn't super impressed by the food at Pasquale Jones, but that might have to do with the limited vegetarian options- I split a pizza (Margherita) and pasta dish (I'm not seeing it on the menu any more) with a friend who's also a vegetarian. It was good, but I didn't think it was worth the price tag or the hype. That being said, I did really like the ambiance and overall aesthetic, and the hot pepper infused olive oil for dipping crusts was a nice touch. Overall, its worth checking out if you're in the neighborhood, but I wouldn't consider it a "must". 

tastemaker

Being a huge fan of Charlie Bird, I knew Pasquale Jones had a lot to live up to (as everyone who has tried Charlie Bird already knows). Fortunately Hardy and his team were up for the challenge and they delivered. 


Everything we ate was delicious--starting off with two awesome glasses of wine (they're known for having an extensive and affordable wine list)--charred cauliflower, the Diavolo pizza (they give you hot pepper infused olive oil for dipping your crust-win!), the farm egg tagliatelle and the tortelloni (taleggio and fiddlehead ferns). Like I said, everything was delicious, but I'm still dreaming of the tortelloni. The dessert of the night happened to be wood-roasted pineapple with olive oil ice cream and I didn't know pineapple could taste this good. 


Let's just say I'm trying to go back next week...