bottega

[riboflavinjoe]

We had some good pizza at bottega tonight. Anyone else been there? We had the quattro formaggi and the rucola pizze, very good crispy thin chewy crust out of their wood oven. 65 st zotique east.

[iharrison]

Haven't been yet but several people have raved to me about their pizzas ...

[Peter Horowitz]

I had read about it and wanted to try it, seeing as James MacGuire consulted on the crust and the guy actually went to Naples to learn how to make pizza.

But . . . I now hear the lineups are crazy and I won't wait in line for pizza. I also wonder of the quality will be any less due to the increase in business - I would hope the owners are realistic about considering how many high-quality pies they can turn out per hour (or day) without sacrificing quality.

For now I will make my own . . . and wait until the hype simmers down or they open for lunch.

[Venusia]

Is it worth making a reservation or will you still have to wait? I tried calling numerous times on a Friday night b/w 5 and 6pm, always got the machine or no answer.

[riboflavinjoe]

I made the reservation a month in advance... although you probably don't have to take a whole month to set a reservation.

[Salomon]

I went there a while ago. The ambiance and staff is very nice and friendly, pretty upscale. The pizza was good, but not great to my taste. Maybe it's because I haven't tasted the original italian stuff...

[Venusia]

Went there at 9:30, after the rush. Our pizzas were excellent, and the closest to Italian-style pizza we've ever found here: no tomato paste or heavy spices in the sauce, very few toppings, and a crust that is crispy without being hard.

I thought the lighting was very good: even, soft (and flattering!). I am prone to light-induced headaches so that is an important consideration for me.

Edited March 18, 2007 by Venusia (log)