Are you a local business?
Brooklyn Central Pizza to Open October 10
Thursday, September 27, 2012 at 2:53PM
While there's certainly no shortage of pizza here in the Slope, there's one pizza-related opening coming up that's worth looking forward to: it's Brooklyn Central, opening Wednesday, October 10th, in the space on Fifth Avenue between First and Second Streets that was last home to Pete's Pizzeria.
What makes this pizzeria different from the others? Namely, the cred: its owners, Matthew Hyland and Roberto Patriarca, met while working at Sottocasa, a Boerum Hill gem that was recently named one of the best new pizzerias in the country by Food & Wine.
The pizza will be Neapolitan-style, cooked in a wood-fired oven, and will be served alongside house-made charcuterie and a selection of local wines. If Brooklyn Central lives up to expectations (and there's no reason it shouldn't), it'll further cement this stretch of the avenue as one of the best restaurant rows in the city (and therefore the world).
Coming Soon in Food, Scoops, Storefronts
Reader Comments (17)
A bit of hyperbole... I love this neighborhood dearly but until Thomas Keller opens up a place or Ferran Adria starts doing a few experiments on Fifth we are still in a different league.
Sottocasa is the best pizza in NYC, hands down.
Theodore, you are singling out one celebrity restaurant. That's different than a 2 mile long stretch of restaurants that run the gamut of nearly every ethnicity imaginable and include some of the best restaurants in New York City (arguably the food capital of the world) I'm looking at you Al di La and Convivum Osteria....
Some people here have no idea how lucky we are to walk outside our doorstep and have great Indian (Aarpan), or Chinese or Vietnamese or Italian or British (Chip Shop) or Thai or Vegan or Japanese or Peruvian or Mexican....whatever you want it's all right here in one neighborhood. It's a beautiful thing and some really take it for granted.
Sottocasa is turning out some good pies. The price point will be key but I'd like to think they have a good shot to hang around for a while.
Im down with Aarpan, Convivium, and Al di la but please let me know where you get good chinese in the neighborhood...thanks.
Sal:
Tofu on 7th/Authentic Szechuan. They now have a new chef and a new Szechuan menu that is excellent. See thread the other day from Mr. Wonton, many people also spoke very highly of the place. Especially the ma po tofu and the twice baked fish and the dumplings are excellent.
For the best Thai around, go to Sky Ice. It's not joke.
we have good restaurants but not the best in the city or the world. if you think aarpan is excellent than you should taste my BMs
Is there any restaurant on 5th that is world class, or even worthy of a NYT's two stars?
Al Di La and Stone Park are NYTimes 2 star rated restaurants. Convivium is one star in the Times as is Fornino. Moim (on 7th Ave) has 1 star also.
Blue Ribbon, I'm not sure but it's a quality place.
World class? I think you're taking the blog a little too seriously. We like to support our neighborhood, it's great. A little hyperbole here and there is all in good fun.
I would say the most "world class" restaurant in the area is Franny's. It's currently in Prospect Heights, but will be in Park Slope in a few months when they move into their new space (the former Blockbuster on Flatbush near 8th Avenue). 2 stars. Still waiting on a review for Talde.
Also, the Terroir in Manhattan has a star from the NYTimes, so it's nice to have them here on 5th now too. There are some hidden gems around too which go unrated: Surfish, Applewood, Lot 2, Giuseppina's, Toby's, Fonda, Ghenet, Bonnie's, Faros, Authentic Szechuan, Bklyn Larder, istanbul Park, Sky Ice, Sidecar, Zito's and Bark to name some of the standouts.
From a pure "food" perspective, there are absolutely places like Talde, Al di La, Rose Water, and Applewood in the neighborhood that don't have to take a back seat to anyone.
There are also places that offer a combination of space, lack of attitude, and good food that are much harder to find in Manhattan which make this neighborhood and, really, much of Brooklyn such a breath of fresh air. This is why places like Bogota draw crowds on weekdays that would be the envy of restaurants anywhere in NYC.
The actual pizza will tell the tale here. They better bring it in order to succeed.
Thank you for reminder about Rosewood and Bogota! Both are excellent! We are so spoiled here! Too much good food, we could go out every night for weeks and still have more to try.
Not Rosewood, Rose Water and Applewood, two distinct places.
Which reminds me, I haven't been to Applewood in about 6 years. How is it lately?
Sounds like a lot of you haven't eaten at Al di La lately. They've gone downhill over about the last 10 months - since they opened up the new place in Prospect Heights. I've loved eating there for the last 10+years and I've given up after 3 bad meals. The food was inconsistent at all 3 meals - the service was horrendous (The waiter never once refilled our wine glasses).
The wine bar has been closed for months and it appears as though it'll be closed for awhile. I hope that they get things turned around because they are only going to lose customers if they continue down their current path.
I've been to Al Di la about 5 times in the last 2 months. As superb as it's ever been. They are renovating the wine bar is what I've heard. I've never had anything but excellent service there.
@ Stephen - At least you get to eat at Al di La... - Its better than being in a situation where you have scrape by month by month to pay your rent...
In this economy...
Everyone on this blog should count their blessings of...
1. Being able to live in such a great neighborhood.
2. Being able to par-take in the variety of great restaurants in the area.
Nuff said.
@Just Shlopin are you telling us we can't complain about bad service and food because we can afford it?
Disappointed with pizza to be honest. Thin crust, but also droopy and in the case of the "new age" pizzas, too much cheese. I want my crust to be able to hold up to the weight of cheese and sauce so that I don't have to fold the pizza on my fork so that all of its contents does not spill back on to my plate.