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Midtown South / Chelsea >
Posted by anonymous on 06/18/2009
pizza was decent, but the staff left a lot to be desired. our waiter was completely inattentive and clueless.
Posted by deb cuffaro on 05/29/2009
This is by far the best pizza NY has to offer. Sullivan Street Bakery no knead crust topped with a delicious assortment of creative toppings, fabulous salad combinations. If you're looking for a cheap slice -- this is not the place for you. If you're interesting in changing your defination of pizza - I challenge you to find better.
Posted by jodido194 on 05/29/2009
If you're looking for overpriced pizza in an extremely noisy environment with very slow service, this is your place.
Posted by Michael Picon on 05/01/2009
We were all excited to try the new pizza place in Chelsea that everyone was lining up for. But what a bad experience it turned out to be. Had our waiter only explained that pizzas are brought out as soon as they're ready--and not necessarily when the entire party's pies are ready--we would have ordered appetizers and pizzas to share. Instead, we ordered individually--as the waiter suggested--and expected the pies to arrive more or less at the same time. We were puzzled when the waiter started dropping the pizzas one at a time (5-10 minutes apart) but we waited patiently, thinking it was just the fault of a busy kitchen. But when friend got the wrong pie and another was left waiting 15 minutes, I really wanted an explanation and called over the manager. He was defensive and less than helpful, explaining gruffly that this is how it's done at Company. Fair enough. I applaud the artisinal touch of bringing out food when it's hot and ready, but that should be explained up front. Of course all would have been forgiven if the pizza had been as good as promised. It soooo was not. The pies were uniformly burnt, flavorless, and forgettable. (The fennel on mine was charred to a crisp and the sausage was dry and rubbery). The noisy, buzzy scene was typical New York--over-hyped, over-priced, and really unsatisfying.
Posted by CuisineCrazy on 04/22/2009
I guess that Co. is trying to emulate Otto. The pizza I ordered had a very creamy, very tasty cheese that unfortunately was cold, having just come out of the refrigerator. The dough was lukewarm and the other ingredients included tomato and fresh arugula. When I commented to the waitress regarding the temperature of the dish, she brought out the chef, who, after some conversation, said "Get him a Margherita" (pizza not cocktail). It was forgettable. When I returned home, to cap off the experience, I realized I was overcharged $1.00 Stick with Otto.
Posted by maditalian on 04/19/2009
Food quality is decent, but nothing has any intrinsic taste except the added salt! The $3 piece of bread is tasteless with a wimpy crust. The $5 piece of Pecorino is about the size they give out at Di Paolo for free tasting! The best thing at the table was the $2 dish of Olive oil! The whole experience made me mad!
Posted by Hungry Mike on 04/11/2009
You get a slice, it's heavy with cheese and oil, about to run down your arm. Fold it in half, flip back the tip, and chow down. This is heaven to many of us Manhattan ites, and Brooklynites too, where the best pizza is made. Don't expect that here; Pizza the way they do it in Naples is not made here. Here, the crust is thin, the dough has a flavor rarely found in NY, as few pizza lovers pay much attention to the crust; they want heaps of toppings. There is some sticker shock too, and in these hard times, I expect the chef will make a few changes. I hope so, I want this place to survive.