Giuseppina's

Okay a controversial review. The pizza was very good. A really good classic brick oven pizza. Very light. Great sauce. Now my friend Elroy goes in there and is waiting to pay for the apizza. Elroy is an inpatient man. He likes his pizza hot and ready. So he wasn’t sure if I paid already through the phone or online. So he just grabbed the pizza and left like the pizza rat. We eat the pizza and Elroy says he never paid. I says to him that’s no good. That’s no good Elroy. We pay. El Prez pays. That means we pay. Plus Elroy is black and he’ll definitely get arrested for stealing pizza. It’s also a fat bastard move to catch a case for a dine and ditch. Elroy went back in there and paid for the apizza. All debts were settled. A lesson to be learn though. Do not leave a hot pie on the counter unattended. And if the pizza wasn’t good, we would had kept driving right back to Park Hill (that’s where Elroy lives)

Rookie score. Pizza, calzone and a Manhattan Special. Just a shade below cousin Lucali, but still an excellent pizza without the crazy line to get it.

Preferred the special toppings pie over the regular. Both very good though. Do yourself a favor and get a calzone too.

Not an 8.1, everybody knows the rules. The sauce tastes like pasta sauce. Amazing flavor and crust.

If you’ve had Lucali before, your pizza pie might look a bit similar here. That’s because Mark Iacono’s brother Chris Iacono is owner and chef at this spot. The brothers actually make pies at both establishments, so you’ll notice similar styles, aesthetics and tastes. Truthfully, this place is nearly as good as Lucali but without the front page coverage and long waits. Thin slices with mouthwatering sauce and cheese are a staple of these pies. Save Lucali for a special night, but come here just about anytime for a great pizza.

Review 376. Had a nice blend to it. Thin a little floppy But for brick oven could have been a bit more crisp on slices crust was very good

Very very good. Light fluffy and flavorful.

So close to an 8. Sauce and cheese is of high quality. However, the crust was a bit too cracker like for me. Overall a good light pie.

Very light and the sauce is phenomenal

Thin crispy pie from a brick oven. Fresh ingredients. Had the white pie as well which was very good. Finished it off with the dessert calzone. Couldn’t go wrong with any of them.

Had the square before but the round is thinner and crispier

Had Lucali only a week earlier, so still fresh in my memory to compare. Crust is almost identical to Lucali, great crisp and flavor. Cheese and sauce are lacking a bit of depth compared to it’s sister pie, but still quite good. Worth a trip for sure.

Very good pizza and the owner is an absolute sweetheart

What can I say I came from the dead bc of how good this is- Beethoven

Gotta go 9.0 given how good the sauce was. Aromatic sauce with generous amount. Excellent clean mozz that gets flavor boost from sprinkled parm after cooking. No basic on it which is different than lucali. Crust was a bit too floury for my liking if that makes sense. I think the challenge of wood fire type thin crust is being not too floury. Regardless that’s really my only critique. Excellent pizza.

First off the sauce, the fucking sawce is crazy!! Like Gary Busey crazy but with enough garlic to kill Kiefer Sutherland. The only thing holding it back from the 9s is it could’ve been cooked just a minute or two more. Crust tasted great just not enough crisp and char that the big brother has. Cheese off the wall very similar to big bro. I’d prefer lucali but would be very happy to have this anyday. Sure you want Shannon Elizabeth but you’ll settle for the band geek just as much.

Unsurprisingly Lucali-esque, given that the owner’s brother runs Lucali. No ridiculous wait or difficult COVID-era takeout policy. Definitely a bit pricy, but a great pizza with a charred crust that resembles the best coal oven places in the city. Cheese has a sharp flavor due to use of both mozzarella and Parmesan.

Ordered a pie came on time got ice cold pizza, very disappointing