Experts' Choice Award Nicoletta Pizzeria
8 expert reviews
“The Fior di Zucca, available in the summer, is topped with zucchini flower, ricotta, basil pesto, and Parmigiano, while the Calabrese gets the fennel sausage, pepperoni, red onion, tomato treatment.”
– New York Magazine
Zagat3.9
"East Village pizzeria, a “no-frills” joint (“so different from Marea”) for “tasty” thick-crust pies topped with intriguingly “different combinations”, along with “standout” meatballs and wings." Full review
Gayot13.0
"Wisconsin meets Italy in the East Village." Full review
Village Voice "For three years, chef and Wisconsin native Michael White was the restaurant industry's golden boy. Using Convivio as a springboard, he opened a string of celebrated Italian restaurants..." Full review
Time Out "The “Parmigiana,” with fresh ricotta and thick slices of breaded eggplant, is among the more successful signature pies (it tastes just like the dish that inspired it)." Full review
Tasting Table " Thick without being doughy, crisp with lovely blisters and bubbles, this brick-oven crust is thicker (and way more filling) than any you’ve eaten during New York’s current Neapolitan pizza reign." Full review
The Infatuation6.1
"The chef behind Nicoletta has already mastered the art of pasta making. Michael White is the best in the business in that department. But can he also own when it comes to dough and..." Full review
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Pollo All’acetoWe enjoy the antipasta at Nicoletta more than the pizza, so make sure to order accordingly.
New York Times "The crust is as strong as epoxy, and Mr. White piles it up with an abundance of toppings that would buckle an ordinary pie." Full review
