According to a post dated Feb. 25 on the Piola New York Facebook page:
To our valued customers: the restaurant is undergoing reconstruction. The new restaurant will reopen in mid march in the same place. Thank you very much for your continued support, we are looking forward to seeing you soon!
The new place is now open... something called Ribalta, and its apparently the first U.S. branch of an Italian chain of sorts...
Grub Street had the place by the numbers on Friday: "[T]here are 90 seats, 25 different pizzas, three ovens (for three various styles), two highly decorated master pizzaioli ... and one on-premises pizza school, plus antipasti, pasta, and Stumptown-enhanced tiramisu for dessert."
2 comments:
" . . . on-premises pizza school . . ."
Eh?
"...two highly decorated pizzaioli..." Oh give me a break! Am I alone or have NYers lost sight of what pizza is? We have two choices these days; over priced artisanal pizza, or over priced string cheese vehicles. The price of a slice used to keep pace with the price of a subway token...oh yeah, and it used to be good.
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