Dinner, Hell's Kitchen, Lunch, Manhattan, Midtown West, TakeoutKerry Alaric Cheeseborobake, baked, bar, beer, broccoli, BYOB, cheese, dough, fire, Hell's Kitchen, Italian, Lower West Side, Neopolitan, oil, olive, olive oil, oven, Peroni, pie, pizza, pizzaioli, pizzas, sausage, wine, wood, Zigolinis, Zigolinis Pizza BarComment

Getting Ziggy With It

Dinner, Hell's Kitchen, Lunch, Manhattan, Midtown West, TakeoutKerry Alaric Cheeseborobake, baked, bar, beer, broccoli, BYOB, cheese, dough, fire, Hell's Kitchen, Italian, Lower West Side, Neopolitan, oil, olive, olive oil, oven, Peroni, pie, pizza, pizzaioli, pizzas, sausage, wine, wood, Zigolinis, Zigolinis Pizza BarComment
Zigolinis Pizza Bar | 675A 9th Ave. (bet. 46th & 47th Sts.) | 212.333.3900 | www.pizzabarnyc.com
[mappress]

THERE ARE MANY neighborhoods that I don't get to nearly as often as others. Because of that, when I come across a another restaurant on my "to-PHUDE" list after eating at the intended one, I kind of have to check it out, theoretically killing two birds with one stone.

So was the case when, having just finished an awesome fish sandwich at nearby Xie Xie, I came across a two-month new pizzeria/bar called Zigolinis, a satellite post of the original located in the Financial Disctrict. This place had just popped onto my radar when it was listed in two of my foodie website subscription emails. I just had to go in.

They serve the recently popular and ubiquitous oven-baked Neapolitan pizzas, prepared by a trained pizzaioli. They listed several variations on their menu; summoning up reserve appetite, I ordered one with sausage and broccoli, watching the pizzaioli knead and spread the dough, add the fresh ingredients, and slide it into a wood-fired brick oven for less than ten minutes, slide it back out and present it to me.

A very decent pie this was. A nice, pliable but not doughy crust, with a thin strong fold but without the more the more New York-style "crisp". The cheeses were traditionally rustic and aromatic, the sausage buoyantly spicy and sweet, and all of it drizzled with a clean and earthy olive oil that brought all the good flavors together with each bite.

I could only eat half the small pie (two slices), but, as I left, taking a last gander at the spaces classically comfy decor, looked forward to not only savoring those last two slices hours for dinner, but returning to Hell's Kitchen more than every 6 months or so.

Bun Apple Tea!

.kac.

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Zigolinis Pizza Bar | 675A 9th Ave. (bet. 46th & 47th Sts.) | 212.333.3900 | www.pizzabarnyc.com