Despite literally being the “brother restaurant” to Lucali, this spot isn’t nearly as popular. And while their pies may not be quite as good, they’re pretty darn close. A minor miscommunication while ordering over the phone, they put red peppers on my pie. I was hoping to rate the cheese pizza and had high hopes for it; but the peppers were fine, might be affecting my score slightly as it was more difficult to taste the flavor in the cheese & sauce. But like Lucali, they use a delicious blend of bufala & low moisture mozzarella, just wish there was a bit more spread around. The sauce is old school Italian, loaded with a mix of terrific spices and plenty of zest. Cooked in a wood-fired brick oven, the dough is super thin and a little cracker-like with lots of crisp. The crust, or cornicone as it’s referred to in Italy when describing artisan Neapolitan style pizzas, is much thicker but still light and airy. The bread crumbs spread underneath the pie help reduce moisture and keep it crispy. Despite missing some fresh basil on top, there is plenty of parmigiano reggiano sprinkled about to give some added flavor. While it’s not quite Lucali, it’s still excellent pizza.
