Founded in Treviso, Italy in 1986, Piola has finally arrived in New York after expanding to Argentina and booming in Brazil. The stylish yet casual restaurant— decorated with navy blue banquettes, zinc tables and multicolored glass hanging lamps—specializes in thin-crusted, wood-oven–baked pizzas. And they are serious about their pies: The menu lists a staggering array of about 60 crispy options with eclectic toppings such as Parma ham, smoked salmon, Brie and catupiry, a creamy cheese from Brazil. Antipasti, pastas and beef carpaccios are also available, but this place is really all about pizza...and cocktails. The drink list features caipirinhas and three kinds of caipiroskas (vodka-based libations).
|Venue name:||Piola (CLOSED)||Contact:|
48 E 12th St
|Cross street:||between Broadway and University Pl|
|Transport:||Subway: 4, 5, 6, L, N, Q, R, W to 14th St–Union Sq|
|Price:||Average pie: $10. AmEx, MC, V|
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