Aside from that, the pizza is just not that good. In a city with hundreds of places that serve pizza -- and only pizza -- what is an upscale restaurant which has gotten rave reviews doing serving sub par pies? To me, it would appear that they're hopping on the pizza bandwagon. Pizza is in now. It's cool to do something like dedicate a night to pizza at your restaurant. But the competition in New York City is stiff. There are so many places out there that do pizza well, that anything less than exceptional -- especially at a place at Colicchio & Sons -- doesn't cut it.
The general consensus of our group seemed to be that the toppings were flavorful. The pies -- and the combination of ingredients used were creative and mixed well together. The problem lies in the crust. And with the oven they have there, that's not surprising. I'm no oven expert, so I won't write about the oven in detail, but I can tell you that the crust was tough, almost stale tasting, and more bubbly than... well... the Gazillion Bubble Show. I'm told that's a result of the gas fired wood stone oven they use. I like a puffy, airy, and chewy crust and this was the exact opposite. Also, because the pies are so small it's possible to get a slice that is almost entirely a bubble.
Caramel Ice Cream Affogato with Amaretti
House Made Zeppoles W/ Ricotta