DAY 2: OCTOBER 2nd, 2011
LOCATION: Capizzi (Hell's Kitchen, NYC)
ORDER: half of a personal Margherita, one quarter of a Sicilian Eggplant, and one quarter of a Pepperoni, Portabello, and Onion
GUEST: Bob Kern, Zohar Adner
Port Authority to Port Authenticity! Nestled beneath the Port Authority bus terminal, amidst several dollar slice pizzerias sits Capizzi, one of the most authentic Italian style pizzerias in Manhattan. Cooked in an Italian wood-fired brick oven overseen by employees speaking Italian, with Italian tomatoes, and imported Italian cheese, the pizzas might actually think they're in Italy. The fact the crust it a bit more well done and cut into slices are the only indicators the pie isn't being cooked in the city in Sicily by the same name. Capizzi is also a wine bar so that, combined with the trendy decor, late hours, and amazing pizza makes it a great place to take a date. I will be back.
4.29 out of 5
18/21 = .857 x 5 = 4.29
1. Zohar and Bob are both on Team Coltrane, an improv team I coach and performs ~weekly at The Circuit.
2. The chef behind the counter is right from Italy. So much so, that he wrote down his uncle's name for me to look up when I'm in Palermo, Sicily.
3. I still do not have my voice back. I'm hoping 29 more days of pizza will do the trick.