This slice joint with good technique and impeccable ingredients (it’s a joint venture between the Brooklyn Star and Roberta’s) elevates classics like garlic knots, the square slice and white pie. The chicken parm is one for the ages, dark meat dredged in flour and fried to order then served on a singed batard from the wood-burning oven at Roberta’s with marinara and house-made mozzarella. It’s...
"They picked a ballsy name", but this pizza "joint" in Williamsburg (a Roberta's sib) "does itself proud" with a succinct lineup of "excellent" brick-oven pies, slices and sandwiches; paper plate–adorned digs that "leave a lot to be desired" encourage takeout or delivery.
Brick Oven Gallery’s century-old cooker put back to its original purpose, cranking out classic New York pies. Serious skillz in the kitchen between pizzaolo Frank Pinello and Roberta’s and Brooklyn Star backing. Hubris suggested by the name, but the ’za is all that. Available by the slice (try the grandma) or full pies for a nice civilized meal.