BEST PIZZA IN UNION SQUARE/FLATIRON
Naples became the birthplace of modern pizza sometime in the late 18th century with the essential addition of tomatoes to flatbreads – quite clever paesanos, eh? And while great New York-style pizzerias and delicious grab-and-go slices are (thankfully) a dime a dozen in the city, get back to the roots of pizza at Ottimo, a Neapolitan restaurant in a Flatiron brownstone that has garnered much acclaim for its delicious thin-crust pies. Chef Salvatore Esposito, a Naples native and James Beard Foundation-recognized chef, uses exclusively imported Italian ingredients, such as buffalo mozzarella, San Marzano tomatoes, spicy salami and prosciutto di Parma. Neapolitan-inspired pastas and risottos – spaghetti with clams or mussels sautéed in white wine, or risotto with porcini mushrooms, butter, onion and pinot grigio, for example – round out the menu and are a welcome alternative to the oversaturation of Tuscan fare citywide. Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.
Where the Locals Eat Rating
Best Pizza in Union Square/Flatiron
Top 100 Restaurant, New York City
"Chef Salvatore Esposito, formerly Head Chef at the Naples landmark, La Fazenda, and a member of Italy's prestigious Federazone Italian Couchi, has brought his renowned culinary talents to his own New York restaurant, Ottimo. In his few years in New York City, Chef Salvatore cultivated an ardent following at La Pizza Fresca before opening Ottimo. ... At Ottimo, you will find the true Italian cuisine, because we use only imported Italian products and the freshest first quality ingredients. The restaurant's ambience is both elegant and comfortable with a staff that makes everyone feel like family ... in a charming landmark brownstone that has been home to restaurants since 1910."
– Ottimo website
"In the former Flatiron premises of Follonico, Neapolitan chef Salvatore Esposito ... continues to ply his traditional buffalo mozzarella and San Marzano tomato pizza trade. Should one ever tire of authentic Neapolitan-style pies – an unlikely scenario – there's plenty of seafood and other mostly southern-Italian fare."
—New York magazine