I had the best pizza I've had in a long time and maybe the best New York-style pizza I've had ever at Nizza la Bella in Albany the other night.
It was one of the daily specials, a "Festa di San Gennaro," house-made chunky southern Italian style pork sausage and bell peppers, ordered well-done (the owner's strong preference, but if they serve it that way most customers object, so they cook it California-style blond unless you say otherwise). Reminded me of John's of Bleeker Street before it went downhill. I've had pizzas at Nizza before and liked very much, but this was a pizzepiphany. Might even be better than Tomasso's ... hard to say since they're such different styles, I guess that question calls for further research.
Full disclosure, I know the owner (not coincidentally the author of "The Pizza Book" and a regular contributor to Pizza Today), but I don't cut them any slack on that account.
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