WHY IT'S NOTEWORTHY
This is a great name for a fairly good, consistent pizza shop, except for one thing: it's a misnomer. It's thin-crust pizza, crisp on the bottom, and restrained in its application of ingredients--all hallmarks of the New York style. But it's not quite that, and people acquainted with the best pizza in New York might be disappointed. After thirty years in a cramped location, it moved in 2009 to a much more pleasant space down the street. The move also allowed a major expansion of the menu, turning it into a more important resource.
WHY IT'S GOOD
The quality of the raw materials has always been well above typical. Fresh vegetables, whole-milk mozzarella, dough made in house--all these were rarely encountered in other pizzerias when this place opened. In the new premises, they're making more out their dough and offering pasta and sandwiches.
Wayne Del Corral opened New York Pizza in 1980 on a Magazine Street corner. It quickly became the hip place to get pizza--particularly among Tulane students, many of whom are from the Northeast and hungered for the pizza they remembered from home. In 1992 a second location opened on Carrollton just off Canal, but it didn't reopen after the hurricane.
Bright, spacious, and a bit stark, the new dining room is much more amenable to having a full meal than the old one. There are a few tables on the sidewalk. The service staff varies widely in its hospitality. A rather cool metal Statue of Liberty stands at the front door.
Cappellini pasta with marinara.
Baked feta cheese.
Snooie bread (like bruschetta with cheese and tomatoes).
Salads (wide range of them).
Meatballs or sausage with pasta.
Pizza by the slice or pie (with red sauce, olive oil, or garlic butter).
FOR BEST RESULTS
Don't come in here thinking you're eating at Ray's in Manhattan. And know that the most common complaint voiced about the pizza--that it seems oily--is what happens when the richer whole-milk mozzarella is used. The pizzas that come closest the the ideal of the name are the plain cheese pizza. My favoprite: cheese with fresh garlic. one with
OPPORTUNITIES FOR IMPROVEMENT
They're still getting the service act together.
FACTORS OTHER THAN FOOD
Up to three points, positive or negative, for these characteristics. Absence of points denotes average performance in the matter.
- Dining Environment
- Consistency +2
- Value +1
- Attitude +1
- Wine and Bar
- Hipness +1
- Local Color +1
- Sidewalk tables
- Open Sunday lunch and dinner
- Open Monday lunch and dinner
- Open after midnight
- Open all afternoon
- Good for children
- Easy, nearby parking
- No reservations
This review was updated with new information on 5/5/2010.
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