Numero 28 Pizzeria Napoletana

176 2nd Avenue New YorkNY10003
Open
Sunday
12:00pm-11:00pm
Monday
12:00pm-11:00pm
Tuesday
12:00pm-11:00pm
Wednesday
12:00pm-11:00pm
Thursday
12:00pm-11:00pm
Friday
12:00pm-11:59pm
Saturday
12:00pm-11:59pm
Payment Methods: Visa, MasterCard, American Express, Discover, Diners Club
Average Rating
4
Total Reviews
(94)
Recommended 0
Not Recommended 0
Average Rating Over Time
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Description

Welcome to Numero 28 - voted the "Best Pizza in New York" by Citysearch.com readers. We specialize in authentic Neapolitan pizza, baked hot and fast in a brick oven to achieve a not-too-thick, not-to-thin chewy, smoky crust made from a recipe that's been handed down through five generations of pizzaioli (pizza makers). Our one-of-a-kind dough is then stretched into an oblong shape, topped with...
by mapquest on November 29, 2013 from mapquest

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Owner Message

Do you own Numero 28 Pizzeria Napoletana? Contact us to connect with your diners.
by menuism on June 15, 2019 from menuism
Welcome to Numero 28 Pizzeria. We are specialize in authentic Neapolitan pizza, baked hot and fast in a brick oven to achiev...e a not-too-thick, not-to-thin chewy, smoky crust,made from a recipe that's been handed down through five generations of pizzaioli (pizza makers).The meticulous selection of our products makes our creations unique every time. The Vesuvio's organic tomato,the D.O.C....
by facebook on July 12, 2015 from facebook
Bite into cheesy pizza topped with crisp vegetables and Italian spices at Numero 28 Pizzeria. The pizzas are made as per age-old Italian recipes and are as mouthwatering as ever. There is a range of other Italian treats too, like pastas, antipasti and soup. The Margherita Reginella pizza with tomatoes and basil is very tasty. Wine is also served, though it is a bit costly. They do not accepts...
by yahoolocal on June 04, 2015 from yahoolocal
Welcome to Numero 28 - voted the Best Pizza in New York by Citysearch.com readers. We specialize in authentic Neapolitan pizza, baked hot and fast in a brick oven to achieve a not-too-thick, not-to-thin chewy, smoky crust made from a recipe that's been handed down through five generations of pizzaioli (pizza makers). Our one-of-a-kind dough is then stretched into an oblong shape, topped with...
by yahoolocal on March 23, 2014 from yahoolocal