Dellarocco's has been slinging pies for a few weeks now - the Neapolitan-style offerings are from chef Pasquale Cozzolino, formerly of PizzArte in Manhattan. The pies are wood-fired in a brick oven and are served alongside twelve tap beers, calzones and other specials (214 Hicks Street).A lot has been made of Brooklyn's rising culinary scene, but let's put aside the fancy New American joints that are opening and focus on one of the borough's original joys: pizza. Two new pie joints are heating up the ovens, proving that resident eaters want a good slice along with the trendy, local fare of the moment.
Opening October 10, Brooklyn Central will also serve Neapolitian-style eats. You can watch the pizzaolos at work as they take pies from the wood-burning oven, which was placed on an elevated platform within view of the diners. There's 45 seats, and the owners cut their chops (and slices) while working at Sottocasa. This is sure to be a hit with Park Slopers, stay tuned for the opening at 289 Fifth Ave.