Gothamist

A non-profit newsroom, powered by WNYC.

Gothamist

WNYC Listen Live

Donate

 

 

Food

New Restaurant And Bar Openings: From Full Spectrum Pizza To Crepes On A Roof

By

John Del Signore

Published Jun 2, 2011

Modified Jun 3, 2011

Share

FacebookTwitterRedditEmail

Never miss a story

 Email address

By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .

Noah Fecks900 Degrees: Self-proclaimed pizza aficionados Bruno DiFabio and Tony Gemignan (of the famed Tony’s Pizza Napoletana in San Francisco) have given NYC another desperately-needed Napoletana-style pizza restaurant. But that's just for starters; 900 Degrees also specializes in Romana-style pizzas, which are made using a three day method known as "Poolish," in which the dough is made and allowed to set for two full days before being stretched and finished in the Italian brick oven. There are three to choose from on the menu, plus a variety of Americana-style pizzas, including the Lamb and Eucalyptus (free range New Zealand lamb, fresh marjoram, feta cheese and eucalyptus), and the 900 (fire-roasted pulled pork and tamarind, habenero and serrano peppers, citrus, tomato, agave nectar, cactus salsa and queso fresco). There are also Sicilian-style pizzas to choose from. Depending on what kind of pizza you order, it will be made in either a customized 900-degree, wood-burning Cirigliano oven imported from Naples, Italy, or an Italian Cuppone brick oven. The New York tomato pies, in which the dough is made more flavorful by a process known as “biga," come out of the brick oven, as do the Americana and Sicilian pizzas. 900 Degrees seats about 60, with 7 seats surrounding the open kitchen. They've got seven beers on tap and a wine list made up of both Italian and California varietals, plus specialty cocktails. The Savanna, made with fresh mint, Bulleit bourbon, peach puree and crushed ice, sounds like just the thing right about now. 29 7th Avenue South, at Morton and Bedford Streets; (212) 989-9880

 

Gothamist

View all 6

By

John Del Signore

Published Jun 2, 2011

Modified Jun 3, 2011

Share

FacebookTwitterRedditEmail

We rely on your support to make local news available to all

Make your contribution now and help Gothamist thrive in 2026. Donate today

Gothamist is funded by sponsors and member donations

Click through on the photos for the latest restaurant and bar openings around town, which include pizza of all varieties at 900 Degrees in the West Village, Crossbar in the Limelight Marketplace, The Creperie at Le Bain, gelato at Amorino on University Place, and haute comfort food at Eighty-Four on Seventh in the West Village. And check out our photo spread on the al fresco Beekman Beer Garden Beach Club down by the South Street Seaport.

Tagged

900 degrees

amorino

crossbar

dining

eighty four on seventh

gallery

le bain

new restaurant and bar radar

new restaurants

pizza

restaurant openings

John Del Signore

Twitter

Originally from the Albany area, John Del Signore has called NYC home since 1995. In addition to his thousands of meticulously-crafted bespoke blog posts for Gothamist, his writing has also been published in The Awl, Deadspin, The Nervous Breakdown, and performed at The Brick Theater in Brooklyn.

Read more

Gothamist is funded by sponsors and member donations

Gothamist is funded by sponsors and member donations

MORE food

10 dishes that demonstrate the delicious diversity of curry in New York City

The global dish is shapeshifting and ubiquitous.

By

Robert Sietsema

Published Sep 12, 2026

Frozen yogurt is back in New York City. So are the super long lines.

Is it worth the high price and ridiculous wait? Gothamist needed to find out.

By

Sonia Rao

Food

Frozen yogurt is back in New York City. So are the super long lines.

Is it worth the high price and ridiculous wait? Gothamist needed to find out.

By

Sonia Rao

5 NYC banana puddings as good as Magnolia's

By

Hannah Frishberg

Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian

By

Robert Sietsema

Can a congressional candidate's dumpling diplomacy win over Queens’ immigrant communities?

By

Caroline Shin

Never miss a story

Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.

Sign upEmail address

By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .