After seeing it mentioned on this board a while ago, we had pizza at Ottimo this weekend. The chef is indeed the same guy who used to be at La Pizza Fresca (a place where initially I LOVED the pizza and visited religiously once a week, and then it went way downhill and last time I was there, while the pizza was not terrible, the place was actively depressing). The pizza at Ottimo rocks--definitely the real Neapolitan thing, with a high "cornicione" and cooked in a wood-burning oven.
The restaurant was very Italian, in both good and bad ways. What I mean is, in Italy, with a few exceptions for fancy places, the food's the thing. That's the case at Ottimo, too. The decor is fine, if generic, and the service is also perfectly fine, but brusque at times, and they don't speak English incredibly well. The menu is huge. We had a couple appetizers that were very tasty: spinach with raisins and pine nuts and scamorza and pancetta melted in the wood-burning oven. This is an odd complaint, but the font on the menu is very small in order to fit everything, and therefore a little hard to read. There was a veal chop special that looked and smelled amazing as it went by to another table, and I'd be curious to try some of the other Neapolitan dishes (linguine alle vongole, fish in acqua pazza), but I think I'd have a hard time going back and not ordering that pizza. (I had one with mushrooms; the SO had one with sausage and broccoli raab.) Pizzas were inexpensive ($11, I think), other stuff a little less so.
It's in the old Follonico space, 24th between 5th and 6th.
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