334 Bowery New York, New York 10012
(212).466.3300
NoHo is almost as chic as SoHo and especially the Bowery area which is now truly easing itself into the modern upscale versions of luxury lofts and a quaint restaurant scene. Gentrification brings its rewards and this time it is in the form of an Italian Pizzeria that is staking its claim to the traditional Neapolitan style. On a Sunday afternoon I found myself there observing the giant black and white tiled oven that was bringing out fresh pizzas.
Just to make sure that I did not gorge myself on the pizzas straight away, I decided to start with a nice 'Amalfi' salad, that had honey balsamic vinaigrette, Radicchio, Arugula, Gorgonzola cheese and decorated with sliced pear and walnuts. Lovely combination that freshened the palate very nicely and prompted me to dig into the next dish.
Sometimes I feel that the eggplant is a very unique vegetable that can take any flavor you give it to and the eggplant parmigiana di melanzane that was my next dish was rich in its layered presentation along with Mozzarella and Parmesan cheese. There was a bit of crispness in the top layers and a full texture taste in the tomato soaked bottom layers.
Smoked mozzarella has a nice smell that when matched with mushrooms creates a very non-tomato tasting pizza. Made with Tarfuto mushrooms and truffle oil this pizza was soft in the center and crisp and risen on the outside. The hot dripping mozzarella tasted salty and smoky giving me a very unlike pizza taste which was I must say was a good change. A few bites later I was ready to try the evergreen tomato version which I had read was not to be missed.
(212).466.3300
NoHo is almost as chic as SoHo and especially the Bowery area which is now truly easing itself into the modern upscale versions of luxury lofts and a quaint restaurant scene. Gentrification brings its rewards and this time it is in the form of an Italian Pizzeria that is staking its claim to the traditional Neapolitan style. On a Sunday afternoon I found myself there observing the giant black and white tiled oven that was bringing out fresh pizzas.
Smoked mozzarella has a nice smell that when matched with mushrooms creates a very non-tomato tasting pizza. Made with Tarfuto mushrooms and truffle oil this pizza was soft in the center and crisp and risen on the outside. The hot dripping mozzarella tasted salty and smoky giving me a very unlike pizza taste which was I must say was a good change. A few bites later I was ready to try the evergreen tomato version which I had read was not to be missed.
The Margherita version that Forcella serves is made with Buffalo milk mozzarella, Parmesan cheese and extra virgin olive oil that is sourced from a protected designation of origin in Italy. Garnished with fresh Basil leaves, this pizza was pure taste. The cheese melted and mixed with the tomato sauce in a correct consistency making every mouthful fulfilling. One thing I must say about the pizzas here is that they are individual sizes with four pieces to a pie, so if you do not like to share, you will be ordering two next time like I did.
What Italian meal is complete without a cappuchino. The barista at Forcella produced for me a beautiful looking cappuchino which my server had made sure was real hot even with the milk froth. Served in modern white ceramics it was a good ending point for the meal. This place was also with lively music and had families and couples coming in for quick bites with wine or coffee. A good find to add to my list.
