Chef Giovanni Barbieri, who honed his skills at the Università della Pizza in Padua, Italy, creates a crispy, light crust. The secret is “biga,” a 19th century fermentation process that makes the dough airy and moist inside.

Toppings range from classic Margherita to the Gorda (hand-crushed tomato sauce, fior di latte cheese, spicy salami, gorgonzola, shaved leeks) and the Veneta (tomato sauce, fior di latte, spicy salami, Italian ham, mushrooms). There’s a fast-casual-style selection of base crusts, including a multigrain round pie, a long, rectangular slab that can serve 20, and a panini-style bread.

Barbieri offers a few non-pizza small plates, including assorted salumi, and salads, such as Sfiziosa with tuna and hard-boiled eggs.

For now, it’s necessary to bring your own alcohol. The restaurant expects to receive a beer-and-wine license in the coming weeks.

The place seats 48, including 10 at the bar. The corner space has big windows overlooking the street and an open kitchen with the vibe of an old school pizza joint.  


By Kate Krader
source: https://www.bloomberg.com/news/articles/2019-04-05/one-of-the-great-party-restaurants-comes-to-new-york-at-hasalon

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