You've had enough pizzas in your day to know that there's good pizza, and then there's great pizza.
But you've probably never had a Naples certified-great pizza with a side of pie-making acrobatics—that is, until now…
Welcome Tony's Pizza Napoletana, the new pizzeria backed by Italy's oldest pizza school and brought to you by Tony Gemignani—nine-time world pizza champ and Guinness World Records book's pizza acrobatics holder—opening tomorrow off of Washington Square Park.
Whether or not you've seen Tony demonstrating his dough-tossing skills on The Tonight Show, you'll get a live, firsthand demonstration from your booth facing the open kitchen—with the wood-burning Cirigliano oven imported from Naples in plain sight.
There are actually three pizza ovens (the gas-fired brick oven and Italian electric are in the kitchen), knocking out just about every style of pizza you can think of—Neapolitan, Roman, Sicilian, New York, Chicago and California. If you had only one visit, we'd recommend his limited run (he only makes 73 a day), award-winning Margherita (voted best Neapolitan pizza at the pizza equivalent of the Olympics by an esteemed panel of Neapolitan judges with centuries of pizza-inspecting running through their veins).
And while this all-encompassing pizza joint has your back pie-wise, it doesn't stop there. In addition to the wine and beer list, you've got a full bar at the ready, serving up classics like the negroni and prosecco-based Italian 75.
In other words, you've got options.
But you've probably never had a Naples certified-great pizza with a side of pie-making acrobatics—that is, until now…
Welcome Tony's Pizza Napoletana, the new pizzeria backed by Italy's oldest pizza school and brought to you by Tony Gemignani—nine-time world pizza champ and Guinness World Records book's pizza acrobatics holder—opening tomorrow off of Washington Square Park.
Whether or not you've seen Tony demonstrating his dough-tossing skills on The Tonight Show, you'll get a live, firsthand demonstration from your booth facing the open kitchen—with the wood-burning Cirigliano oven imported from Naples in plain sight.
There are actually three pizza ovens (the gas-fired brick oven and Italian electric are in the kitchen), knocking out just about every style of pizza you can think of—Neapolitan, Roman, Sicilian, New York, Chicago and California. If you had only one visit, we'd recommend his limited run (he only makes 73 a day), award-winning Margherita (voted best Neapolitan pizza at the pizza equivalent of the Olympics by an esteemed panel of Neapolitan judges with centuries of pizza-inspecting running through their veins).
And while this all-encompassing pizza joint has your back pie-wise, it doesn't stop there. In addition to the wine and beer list, you've got a full bar at the ready, serving up classics like the negroni and prosecco-based Italian 75.
In other words, you've got options.
