FADE IN...
Saturday. 3am. Your phone: dead. Your spirit: dirty. Your body: pizza-deficient.
Your usual solution: a desperate little mushroom-topped slice that may or may not have been sitting under a heat lamp since 6pm (Tuesday).
You deserve more. You deserve better.
You deserve...
... Nicoletta, a single-minded brick-and-wood house of cheese and sauce on crust from Italian food maestro Michael White, opening Friday in the East Village.
Think of a place whose sole purpose is to give you the ideal pizza-eating experience (which, yes, includes being able to get it at 3:30 in the morning). Space-saving cantilever trays. Outdoor seating. Beers developed specifically to pair with your pie. And if you need credentials, it’s from the guy behind Marea, Osteria Morini and Ai Fiori (he seems to enjoy Italian-ness).
The pizza: not too thick. Not too thin. Not too chewy, but not burned. Everything is just right. And, okay, a little more than just cheese and sauce on crust. Depending on your pie, there are also the bone marrow, sunny-side-up egg, fennel sausage and braised octopus toppings to consider (with a firm “if you ask nicely” mix-and-match policy).
To top it off: you’ve got draft wines and beers here. And that’s great. But you’ve also got draft root beer. And Italian soft-serve (vanilla only). And thus, you’ve got a pretty delightful off-menu float.
It is, however, BYO crazy straw.
Saturday. 3am. Your phone: dead. Your spirit: dirty. Your body: pizza-deficient.
Your usual solution: a desperate little mushroom-topped slice that may or may not have been sitting under a heat lamp since 6pm (Tuesday).
You deserve more. You deserve better.
You deserve...
... Nicoletta, a single-minded brick-and-wood house of cheese and sauce on crust from Italian food maestro Michael White, opening Friday in the East Village.
Think of a place whose sole purpose is to give you the ideal pizza-eating experience (which, yes, includes being able to get it at 3:30 in the morning). Space-saving cantilever trays. Outdoor seating. Beers developed specifically to pair with your pie. And if you need credentials, it’s from the guy behind Marea, Osteria Morini and Ai Fiori (he seems to enjoy Italian-ness).
The pizza: not too thick. Not too thin. Not too chewy, but not burned. Everything is just right. And, okay, a little more than just cheese and sauce on crust. Depending on your pie, there are also the bone marrow, sunny-side-up egg, fennel sausage and braised octopus toppings to consider (with a firm “if you ask nicely” mix-and-match policy).
To top it off: you’ve got draft wines and beers here. And that’s great. But you’ve also got draft root beer. And Italian soft-serve (vanilla only). And thus, you’ve got a pretty delightful off-menu float.
It is, however, BYO crazy straw.
