Jaffe

Restaurant of the week

This past weekend I felt like pizza. Not the kind of pizza you get when you grab a quick slice from the local pizza place, but a real, Neapolitan pizza. Fortunately, there's a place I'd been to a couple of other times that I knew would satisfy my craving. The true test, however, was whether Teo, an Italian friend from lab, would enjoy it.

Numero 28
28 Carmine St. @ Bleecker St.
New York, NY 10014
212-463-9653

People in the Naples region claim that the secret to a real Neapolitan pizza is in the water, which gives the crust its light, soft texture. Funny enough, the local water is the reason New Yorkers believe makes their bagels the best. I'm not sure if anyone has compared the water in the two cities, but it may be similar enough to make a pizza in New York that would satisfy the most discerning Italian.

The dining area of Numero 28 is split between two rooms, the smaller of which is dominated by the traditional brick oven where you can see the Pizzaiolo do his thing.



Numero 28 makes the traditional round pizza, as well as pizza al metro, which means 'pizza by the meter' - a fun, social way to enjoy a couple of different flavors on the same pizza. We went with a pizza al metro with two different sets of toppings: Margherita Reginella (tomato, basil, and buffalo mozarella) and San Daniele (prosciutto crudo San Daniela and arugula).



Teo made friends with la Mamma, who explained that her family is from Calabria, and that her son was a lawyer who now owned Numero 28 and another pizzeria in Rome. After we were finished enjoying our pizza, la Mamma brough over some of her homemade panna cotta to round out the meal, and told Teo to call next time so she can reserve a table for us.

Put it on your speed dial, Teo, and let's go back soon!

Labels: food

posted by Aron @ 8:02 AM