Nicoletta

I am a huge fan of Mark White's restaurants. Unfortunately, not this one. The meal started off with an unfriendly server followed by good, not great, meatballs soaked in a sauce that tasted like if came out of a store bought can. Salads were small and blah. Finally, the pizza, what we came for, was thick crust, extremely greasy and overly complicated. Fix the service, the sauce and keep it simple. You don't need 8 ingredients on every pie.

Nicoletta is remarkably consistent: Disengaged staff, poor - albeit overpriced, foodstuff - with a lackluster menu in an unpleasant environment. Oh, and do enjoy your experience at the front door with a "hostess" who would make Rush Limbaugh appear a veritable Santa Claus. DELETE en masse. Our group was roundly disappointed. We were all local fans of the old Cento Sette (the previous restaurant in this locale) and were all hoping this would be a new favorite. It ain't. It ain't the old place - and it just ain't.

Went the other night had some beer and wine, pizza and gelato. Pizza is really good thick cut pepperoni sausage made in house so is the gelato, great crust nice and light a little pricey for pizza but I would definitely go back.

Came here over the weekend after becoming a Michael White fan through Marea - Nicoletta lived up to the hype. The Carbonara pizza is the best slice I've had in my entire life, period (in-house made chili oil is a must). Also had the Tartufata (no skimping on the truffle flavor there). Ordered the Arancini (Rissoto balls with braised short rib inside and parmesan fondanto), Calamari stuffed with zucchini and squash blossoms and Pollo en Aceto (fried confit chicken thigh with a spicy vinegar sauce) and all were equally impressive "impact food" - Amazing flavors. Finished the meal with a Fanta infused gelato float (an insane creamsicle). Will definitely be back.

Welcome addition to our neighborhood. The pizza was excellent. We had the sausage and it was more than enough for 2-especially since we shared the succulent stuffed chicken thigh to start. No reservations but they take your name and phone you when the table is ready. Good idea now but its going to be awfully cold walking around the East VIllage in December!

There are lots of restaurants in New York that open to much fan fair that I am often left wondering why. Being a huge fan of Chef Michael White, I got nervous with all the hoopla around his opening of a pizza place. Early reports were nothing short of amazing, so it was with excitement and a little trepidation that I went to Nicoletta with MNPC tonight. Having just opened last week, I wondered, have all the kinks been worked out? I've also read a lot about the dough still being perfected. That being said, it's Michael White after all, what could be bad? The menu of pizzas is short (10) but you can also get a classic and add your own toppings. The hardest part was deciding only four. Taking the advise of our waitress, we narrowed down our choices and ordered. I have to say that for being open less than a full week, all the kinks seem to have been worked out from my perspective. Our waitress was knowledgeable and friendly. She helped steer us toward some great choices and our pizzas were timed perfectly. (We ask for them to be staggered so they don't get cold as we eat.) I also liked that we weren't rushed when it looked like we might have been finished. For 'just a pizza joint' the service is on par with his high end restos like Marea or Ai Fiori. For pizza, we got the Tartufata, Calabrese, Brocolo, and Classica In the words of my friend, the first bite was "god damn delicious," as was every subsequent bite. No law of diminishing returns here. The dough is a little dense so definitely order less than you think you need (or not and take home the leftovers), but it's really tasty, chewy and crispy and not too sweet, the perfect vehicle for toppings. Everything seems to be taken into account here too. We all noticed sliver press able dots on either end of the table. What are they we asked our waitress. They are the spots where the pizza trays go into. No metal tray holders taking up valuable table space here. If you're looking for classic New York or Neapolitan style pizza, this isn't your place. If you're looking for really good pizza that's different, make this a must.