Today, find the perfect

April 13, 2012

Perfect Pies: Ribalta Dishes Out Pizza 25 Ways

Ribalta Offers 25 Different Types of Pizza Served in Sleek, Modern Digs

Get ready to kiss your favorite pizza spot goodbye. Meet Ribalta, a new East Village eatery that takes pizza making to a whole new level. In fact, the space also doubles as NYC’s first and only Scuola Italiana Pizzaioli—a renowned pizza university straight from Italy.

But let’s get to the main attraction: hand-made pies served piping hot from 3 types of ovens: wood-burning, brick and steel convection. There are 25 (yes, 25) different slices to choose from including the Classica (crispy and light crust), Pizza in Pala for two (the dough is baked twice to create a crust that’s crispy on the outside and soft on the inside) and Napoletana (a thicker crust topped with hand crushed San Marzano tomatoes). You can watch the expert pizzaiolos spin and mold the dough, which is imported from an Italian mill and aged about 48 hours before baking. Prices start at $10 for a classic Margherita to $28 for the pizza in pala for two (a great option for date night!).

The slices are served in sleek and modern digs, outfitted with a gleaming white bar, plush red seats, and an open kitchen. To compliment the pies, try the antipasti and insalate selection (starting at $11 for salads), pastas ($14 and up), and main courses including chicken Milanese ($16). We also loved the Focaccia breads loaded with cheese, Parma ham, grilled veggies, to name a few. For dessert, you can sip on Stumptown coffee and sample traditional tiramisu ($9).

Just be warned: you’ll never look at your old neighborhood pizzeria the same way again.—CHASE ROSEN

Ribalta| 48 East 12^th Street (Bewteen University Place and Braodway)|212-777-7781