Monday, November 4, 2013

A Slice of Naples now open on the Bowery



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.
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4 comments:

  1. bowboyNovember 4, 2013 at 2:32 PM

    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.

    ReplyDelete
  2. James C. TaylorNovember 4, 2013 at 5:15 PM

    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.

    ReplyDelete
  3. Uncle WaltieNovember 4, 2013 at 10:07 PM

    I always wanted an imported electric oven. Then finally I got lucky and got one imported from China. Does that count?

    ReplyDelete
  4. AnonymousNovember 5, 2013 at 1:10 PM

    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?

    ReplyDelete

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