Classic NYC pies at John's of Bleecker St

John's of Bleecker St is a classic NYC. An 850 degree coal fired brick oven pizzeria that serves thin crust with no frills. Sheila and I have already succumb to hipster movement of new age farm to table high end pizza joints. But John's of Bleecker St is it's old school, founded in 1929 and still in the same location with seating in time-worn graffiti-filled booths surrounded by photos of celebrities such has Jack Black, Regis Philbin, and Billy Crystal. On a recent trip to NYC, we decided to go back to NYC's pizza roots in the West Village.

It was Friday during lunch and place was starting to fill up, but Sheila and I got a nice booth near the storefront windows. The interior is warm and inviting, the sort of gritty NYC establishment that you'd see on TV. The menu was straightforward, pies and calzones made to order with your choice of ingredients. It was a no brainer for us get the classic cheese and tomato pie straight up - 14" six slice pizza for $14.50.

The pizza came to our table piping hot within 10 mins of ordering. The crust was slightly chewy with hints of char from the brick oven. The flavor balance of the dough was perfect - not too much gluten and only pinch of salt. I guess it true, NYC's water just makes things taste better. The sauce was true freshly crushed tomatoes and not a cooked down sauce; not overwhelmed with seasoning. The cheese was amazing - classic naturally salted mozzarella cooked with a few blisters from the 850 degree even.

Despite there being six large slices, Sheila and I had no trouble finishing off the medium pie. We'd definitely go back again, smack dab in the middle of the West Village, it's a great atmosphere in and around John's of Bleecker St. So if you're looking for classic New York style pizza, don't miss John's as it get's my 8 out of 10 rating. 

keste's pizza nyc felt much like sf

Yes, I am a pizza snob. Let me re-phrase, I am a pizza monster. Wait, perhaps pizza obsessed. SF is a great city to live in for this craving - as you've picked up on from previous blogs. With recent trips to NYC, the opportunities to eat pizza have now increased! Backing up for a minute, I've noticed that SF prepares high-end (bordering on pretentious) pizzas made with the freshest of ingredients and cooked in wood burning showpiece ovens. NYC (also using fresh ingredients) prepares no frills, simple pizzas in a old-world Napoli and Roma kind of way. So how to compare? For me, it's about appreciating the differences - or so I thought.

This past May, Sheila and I hit up NYC and, of course, ate our way through Manhattan. On a Sunday afternoon, we ventured onto Bleecker St in the West Village for a meal at Keste, on the top 10 NYC pizza list of several publications. We were promptly seated by the hostess halfway down this narrow restaurant. The ambience was relaxed and the decor was modern Italian with old world Italian accents in the photos and accessories. The menu had a great selection of vegetarian salads, pizzas, and desserts. In the end we decided to share a meal since the days prior consisted of lots of heavy meals.

First up was the Toscana salad - spring mix, fresh pear, walnuts, lemon, and evoo. There were a burst of flavors from the pear and citrus infused evoo, but it was balanced by the nutty walnuts. The portion was large enough for us to share, but I suspect that must people would order it as a single portion. My only negative comment was that the pear ratio was rather low. By the time we were at the bottom, the only things left were greens and walnuts.

Next up was the Regina Margherita pizza - tomatoes, buffalo mozzarella, cherry tomatoes, basil, and a sprinkle of evoo. The cheese was melt in your mouth soft, the crust was crispy on edges and chewy on the inside, the cherry tomatoes added subtle sweetness. The drizzled evoo came through with each bite and provided a smooth finish. Just like everyone claims, included the cast of Entourage, the secret to the dough (and taste) is in the water. Suffice to say I could a have eaten the entire pizza by myself. My recommendation, go with a groups of friends and order several to share, oh and invite me!

Last up was the tiramisu - it's appearance was much more like espresso and rum whipped cream because we couldn't see the lady fingers. Taste-wise, the tiramisu was light and not overly sweet. In fact it was slightly bitter if you didn't combine it with the cream topping. No deep rum tones (a good thing), which can be the case with tiramisu gone wrong. I'd say order this if you're looking for an out of the ordinary tiramisu.

Final thoughts - Keste, in ambiance and pizza style, reminded me more of SF than of NYC. Alas, it will never to confused with Gramaldi's or Lombardi's. I did enjoy the simplicity of each dish and the perfectly cooked pizza (oh the amazing crust). However, next time we'll try a slice house to eat the way that New Yorkers enjoy - folded in half, eaten from below, hanging off a paper plate, standing on the sidewalk. I'm hungry, can't wait go back to NYC!