Day 2, 2017: &pizza (NoMad, NYC)

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Interior

DAY 2: OCTOBER 2nd, 2017

LOCATION: &pizza (15 West 28th St, New York, NY 10001)

GUEST(S): Rob Penty

ORDER: 3 slices of O.G. (classic tomato, mozzarella, tomato, olive oil, basil), 2 slices of O.G. with pepperoni, 1 slice of Dirty Bird (garlic ricotta, shredded mozzarella, jalapeño, chicken, buffalo sauce, banana pepper, romaine, blue cheese, red pepper flakes)

REVIEW: 
A fast-food pizzeria comes home! The idea for &pizza's assembly line made-to-order business model was conceived in New York City but hatched in Washington DC. Now, &pizza is all grown up and back in the Big Apple! Founders Michael Lastoria and Steve Salis meticulously tested pizza-making techniques by scientifically engineering dough preparation, precisely calibrating the conveyor oven for both time and temperature, and designing pre and post-bake topping stations to create a system that not only works, but scales to accommodate the highest volume of demand. Did I mention that it tastes good? At &pizza, the toppings are king and among the industry's best. Not only is the fresh mozzarella made in house, the vast array of freshly sliced vegetables and savory meats provide an infinite number of pie possibilities. The courteous staff will also add additional amounts of each and every topping per request - making each pizza so customizable that if you don't like the end result, you have no one to blame but yourself. With the overwhelming amount of possibilities, I highly recommend the signature pies. Whether you want the more traditional Italian style O.G. or a spicy taste bomb like the Dirty Bird, you will soon be presented a fully cooked 17" slab of flatbread with some high quality ingredients packed with flavor. The thin crust is surprisingly filling like a burrito and the flat rate of $10 makes it about the same cost of a burrito, prepared in about the same amount of time - no wonder they call &pizza the "Chipotle of pizza" and no wonder I can't wait to go back!


PHOTOS:

Slice of Dirty Bird

Underside of O.G.

The Dirty Bird

The O.G.

Post oven pizza options

Pre oven toppings

The cafeteria line

Pre-oven topping options

Day 2

MISCELLANEOUS:

Rob Penty

1. Rob Penty is not only an awesome storyteller and improviser, he's also my improv team's new coach!  The name of our troupe is Junior Varsity and we perform at the Magnet Theater on Thursdays at 8pm.

2. After pizza, Rob and I walked 28 blocks down Broadway on what turned out to be a beautiful New York night. Along the way we discussed the secrets to life which I could write here but then they wouldn't be secret.

RATING:

 3.61/5

• VALUE:
   3.5/5


• AMBIENCE:
   3/3


• TASTE:
   6.5/10


• SERVICE: N/A

13/18 = .722 x 5 = 3.61