The chunks of breaded chicken are beautiful and the tomatoes thick and juicy. The chew is long and flavourful. I’m in Mezza Luna Pizzeria in New York City.
When it comes to travel and food, I hardly claim to experience ‘the best’ because the world is full of amazing food. As for pizza and a fantastic slice, well that relies heavily on the favours of the end-user. Such as:
- the number of toppings
- the type of toppings – meat or veg or both
- crust thickness
- baking style/dough thickness, et al
One of three Manhattan Mezza Luna Pizzeria locations stands at 98 – 8th Avenue and 15th Avenue. The hunter green facade looks like any other business; there’s a sign, windows spotted with hand-written signs on bright bristol board, and a door. Inside is a low-ceiling, odd tables and chairs, mirrors, and of course the pies guarded by finger-printed plexiglass casings.
As for atmosphere, the employees appear to enjoy their work; talking, teasing, joking, laughing, and yelling! The greet is immediate and welcoming while the customers already seated, chowing down, look pleased.
The first bite of a slice is often one of my favourites. The chicken is cooked perfectly, the tomato’s fresh. My bites are huge, I like the crust and my belly is full.
That’s Mezza Luna. That’s pizza. And that’s all you need to know.
Contributed by Matt James.