We never imagined decent pizza could come from the land of cheddar and sidewalk-blocking tourists (otherwise known as Wisconsin).
We’re ready to eat our words (and more) at Nicoletta, opening tonight in the East Village from Michael White (Marea, Osteria Morini).
The Midwestern-style crust has the crispness to satisfy Neapolitan diehards but is chewy and supple enough to require a fold. Create your own or trust White’s carbonara (white sauce, prosciutto, eggs, Romano) and Calabrese (pepperoni, fennel sausage, onions, olives, mozzarella) to do the trick.
Before pies arrive, take in the exposed brick, tall ceilings, and marble tabletops with your eyes and roast calamari and sophisticated meat ’n’ cheese plates with your mouth. Don’t pass on mini beef and pork meatballs (we plan to ask for the nuggets as toppings).
Wine flows on tap and from the bottle; craft beers come from Milwaukee’s Lakefront Brewery. Try the Fernet stout.
Really. Don’t make us badger you.
Nicoletta, 160 Second Avenue, at East 10th Street (212-432-1600 or nicolettanyc.com).
Photo: Jordan Blumberg / DailyCandy