Description
Opening a pizzeria in New York City is a challenge, given that a decent slice is within arm's reach anywhere. But setting up shop on Bleecker Street-already home to Kesté and John's Pizzeria-well, that takes balls. And not just the dough kind. But this new slice joint isn't offering the floppy pies this city has grown to love. Instead, along with a selection of salads and small bites like arancini and lasagna, it dishes up Roman-style squares made from a dough that's risen for 96 hours, which the restaurant claims makes it lighter, healthier, and more digestible. The pies, which can be topped with mushrooms, zucchini blossoms, or potato slices, among other choices, won't convert Neapolitan die-hards, but are decent options when lines at Pizza Roma's neighbors snake down the block.
