Last week, pizza-fiends in Bay Ridge got a new option when the wood-fired stove heated up at Vicolo. The pies are by pizzaiolo Luigi Olivella, who has manned ovens at joints ranging from
Zigolini's in Hell's Kitchen to
L'Asso. It's the only joint in the neighborhood that serves individual sized Neopalitan pizzas, and they keep things authentic with an oven that was built in Naples and ingredients imported directly from the mother country. There are other menu options as well - think Italian fare like grilled baby octopus and Tuscan steak. It's now open for lunch and dinner, and brunch is set to launch soon (8530 3rd Ave., Brooklyn; 718-833-0043).
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