The space at Forcella on the Bowery between Bond and Great Jones has been cut in half... proprietor Giulio Adriani is now offering up slices at the appropriately named A Slice of Naples next door ...
Time Out previewed A Slice of Naples:
The rolled-thin specialty is built atop rectangular, meter-long crust and slow-cooked in an imported electric oven. The Naples native turns out five varieties, including the Stracchino-cheese-and-prosciutto Ripiena and a Caprese topped with hand-pulled mozzarella, tomatoes and pesto, plus a rotating pie of the day.
Find their menu here.
4 comments:
Don't these kinds of changes always mark the half-way point of a restaurant? Seeing that it's only been here a year, I'm guessing that is closes for good sometime next summer.
Oh, well if the mozzarella is hand-pulled then count me in!
Who actually falls for this clap-trap?
P.S. A pizza is no place for pesto.
I always wanted an imported electric oven. Then finally I got lucky and got one imported from China. Does that count?
They were always busy. I wonder why start a new concept from a place that was always packed. I live around the corner so I already gave it a try. Another great pizza product but why make something good when you already have something good?
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