Paulie Gee's officially opened last night and I went with a group early in the evening. If you don't recognize the name, you probably are not pizza obsessed and/or following the Slice blog. Long story short Paulie Gee turned his passion for pizza and his backyard wood burning oven into a professional occupation. His new place is in the former Paloma space on Greenpoint Ave, completely redone. Very cool interior (same designers/contractors did Manhattan Inn, another cool 'reclaimed' space)
Pizza is Neopolitan style and made in an oven he brought over from Italy. Crust has a lot of char, good chew, and pretty good flavor. If you don't like char on your pizza, this probably won't be your place. There are a set number of regular topping offerings plus a couple of specials a night. We tried most of what was available. Standout for my group was the Arugula/Prosciutto/Parmesean and lemon juice topping. The lemon was a nice twist I had not had before. Only let down of the night was the onion and orange slice salad. It was like 90% onion and basically a condiment. Had it been the other way around, 90% or even 75% orange slices, it would have been a tasty simple salad. Not sure if that was the correct preparation for it. We did not complain.
All in all, I have the same feeling I had when I first tried Motorino when it opened. There is a lot of potential there and it is a solid pie, especially when you consider it was the first night open. A definate must try for the pizza obsessed. I know I will be going back.
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