Giuseppina's Brooklyn

Maybe it is because it is August, or that they only serve pizza and calzones or that they only take cash, I can’t understand why there isn’t a line going around the block to get a table at this place. I don’t usually write two reviews for a place but my last visit solidified in my mind that this is the best pizza I have had in Brooklyn and in NYC for that matter. The thin Neapolitan crust that is cooked in their old style wooden burning oven is special, all the ingredients that are used are the freshest and the best. I would put this pizza up against anyone in Brooklyn or the five boroughs. Very non-pretentious, classic Brooklyn pizzeria. One other thing that I would like to add, to truly enjoy this kind of wood burning oven pizza, you must eat it there fresh out of the oven. To get it to go and put it in a box destroys the whole point of this style pizza. Not that I wouldn’t eat it cold and enjoy it but not nearly the best and proper way. The is an old style neighborhood gem. They make one thing here in an old brick oven and that’s pizza. Except for a very decent calzone it is all about the pie here. These are the kind of thin crust brick oven pies that lend themselves best by being eaten fresh, hot and at one of their cozy tables. To go is probably okay but something is going to get lost in the process. Crust is crispy, tasty with a nice burn to it. Ingredients and toppings were fresh and complemented the crust just fine. It is a little on the pricy side for pizza but they are doing something good here and hopefully keep on doing it for a long time.

Amazing pizza here, this spot is owned by the brother of Mark Iaccano of Lucali's, my favorite pizza in NYC. This place is almost as good as Lucali's but not quite there. It is much easier to get seating though so if you don't want to wait forever, it's a good option. They also sell a Nutella calzone for dessert and it's a must try.