I noticed that a new place opened shop late last week on Henry Street between Carroll and 1st Place. Popped my head in on Friday night to check it out. At the moment, all they are doing are brick oven pizza's (plain only) and calzones as they are in "soft launch" stage. Decided to grab a pie to go.
The setup is very open. A large wooden table separates the dining area from the kitchen. This table is serving as their assembly area for the pies and calzones. It felt old world, in a good way.
It was explained to me that each pie has three different cheeses, pizza and fresh mozzarella as a base finished with a healthy dusting of grana once it’s pulled from the oven. More on this later.
Part of the decoration on the table was a unopened large glass jar of quality anchovies. While they said no toppings, I begged that they crack that jar open and lay some of those tasty babies on. After a moment of hesitation, the pizza chef agreed and we decided that the best way would be to add them once the pie was pulled so as to avoid burning. They took my cell # and promised to call in 30 minutes.
Call they did, right on time. I was pleasantly surprised given the place was 3/4 full and we all know how restaurants fair early in their lives in service. As I walked home with the pie, the aroma was great, boding well for our meal. Cracked the box once home and saw a thin crusted pie that looked great. Flavor was excellent, sauce tasty and the cheese combination excellent. There was a nice meatiness imparted by that "pizza cheese", brightened by the fresh mozzarella. The grana added a nice sharp and salty bite. The anchovies were excellent.
My only complain was the center of the pie was a touch underdone (read soggy), but I imagine they will work out this kink.
Cost for the pie was a bit above market ($20 with the anchovies), but the pizza was very tasty and is something I will have again.