Day 4, 2022: Filaga Pizzeria (Chelsea, NYC)

Filaga Booth

Exterior of Chelsea Market

Indoor dining area

DAY 4: OCTOBER 4th, 2022

LOCATION: Filaga Pizzeria in the Chelsea Market (75 9th Ave, New York, NY 10011)

GUEST(S): Risa Harms, Matt Shafeek

ORDER: 1/4 slice of Bufalina (Mozzarella di Bufala, Tomato Sauce, Basil), 1/4 slice of Prosciutto (Prosciutto di Parma DOP S/O addobbo 24-18 mesi, Baby Arugula, Cherry Tomatoes, Stracciatella Cheese, Mozzarella) 1/4 slice of Fungi Misti (Mixed Marinated Mushrooms, Fontina Cheese, Mozzarella), 1/4 slice of Tonno (Italian Tuna, Red Onions, Cherry Tomatoes, Basil, Mozzarella, Chili)

REVIEW: 

Ciao down. If Filaga Pizzeria weren't smack dab in the middle of the Chelsea Market in Manhattan, you might think you were in Italy. Everything is authentic. From the recipes to the top tier ingredients to the head pizza chef Michael Masera: all are imported directly from Italy. Even the menu is written in Italian. Here, topping-centric Roman style pizza is king. Upon arrival, it is like entering a gallery. You are immediately greeted with a vast array of signature square pizzas featuring generous portions of superb toppings like Prosciutto di Parma, mozzarella di bufala, and spicy soppressata to name a few. It is a wonder the light-yet-sturdy electric oven baked crust can bear the weight of these culinary works of art. Since Filaga resides in the middle of an upscale food court, expect to pay a little more than a typical New York street slice. While it is not cheap by any means, I found the slices both reasonable and filling. I look forward to returning to Filaga

PHOTOS:

quarter of a Bufalina, quarter of Prosciutto, quarter of Funghi Misti, quarter of Tonno

Slice of Bufalina (cut into quarters)

Slice of Tonno (cut into quarters)

Slice of Dolce Inferno (cut into quarters)

Slice of Funghi Misti (cut into quarters)

Slice of Prosciutto (cut into quarters)

Day 4

VIDEO: 

click to play

MISCELLANEOUS:

Risa Harms, Matt Shafeek, Sean Taylor

1. We reminisced about Pizza Months past. The first time Risa Harms joined me on my Quest for the 31 Days of Pizza, she made me pizza.  It was the first pizza she ever made. It was October 13th, 2004. The first time I had pizza with Matt Shafeek as part of the 31 Days it was October 21st, 2003.

2. Risa, Matt and I all met doing improv comedy around 20 years ago - and we all still love it!

Michael Masera, Sean Taylor

3. I got to meet the head chef at Filaga. His name is Michael Masera and he is originally from Italy. He's an amazing pizza chef and also a nice guy. He went around the dining area asking people about their pizza and even took a snapshot of me and my friends. 

RATING:

 4.03/5

• VALUE:
   3.5/5


• AMBIENCE:
   2.5/3


• TASTE:
   8.5/10


• SERVICE: N/A

14.5/18 = .807 x 5 = 4.03