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.


bowboy said...

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.

James C. Taylor said...

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.

Uncle Waltie said...

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

Anonymous said...

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?