Every chef here hails from the same pizza joint in Italy, so what they serve up on 2nd Avenue looks, smells and tastes exactly like what they once served abroad.When the owners of Numero 28 says their East Village location—the Napoletana location—makes authentic Naples-style pizza, they mean it. Yes, the pizza artists (and we feel good deeming them that) are creating the real thing, down to the last detail. And you can trust, they know what they're doing: every chef here hails from the same pizza joint in Italy, so what they serve up on 2nd Avenue looks, smells and tastes exactly like what they once served abroad.
Here's how: every pie starts with high-quality flour and the fresh ingredients, including the produce, which is local, and the mozzarella that's shipped in daily. It then gets baked up to order in Numero 28's wood-fired oven, a rarity in the New York pizza scene. If you've had "authentic brick oven" pizza before, take note. It's the wood that makes the magic. Indeed, the pizza here is phenomenal: it comes out of the fire and onto your table on a long rectangle plank of wood, crust flawlessly charred, every ingredient in fragrant harmony. Whether you go for the classic margherita or you opt for one of the rotating seasonal specials (or you can combine two different types into one epic 29-inch pie), what you'll get will make you a believer without having to purchase a plane ticket to Naples.
Margherita Plain Pizza, $10/$18/$27
5 Formaggi Pizza, $15/$25/$33
S. Daniele Pizza (Prosciutto, Rucola, Mozzarella), $15/$25/$33
Rigatoni alla Bolognese, $13
Sunday-Thursday, 11 a.m. - 11 p.m.
Friday-Saturday, 11 a.m. - 12 a.m.