December 7, 2009

Keste Pizza & Vino: Neapolitan Pizza in the West Village

There's always a contentious debate amongst New Yorkers on where to get the best pizza in the city.

Relative newcomer Keste  (the eatery opened earlier this year) adds more fuel to the pizza fire by delivering a pretty tasty pie.


Keste's website mentions that it's "the official location in the USA for APN (Associazione Pizzaiuoli Napoletani) whose mission is to protect and preserve the Neapolitan pizza tradition and promote the art of pizza making. The organization also certifies professional pizza makers in the tradition of Neapolitan Pizza."

And only real Neapolitan pizza is cooked in a wood-burning oven - wish we could fit this in our apartment!  (It's larger than our kitchen!)

We chose the Margherita pizza ($12) with fresh mozzarella, tomatoes, basil, and extra virgin olive oil.  We could definitely tell that this was made in the Neapolitan style as the crust is thinner in the middle and thicker around the edges.

The pizza preparation was simple and fresh, which highlighted the natural flavors of the ingredients.  We liked the crust edges - puffy, bready, and crispy with a touch of salt.  The middle of the pie, being thinner in the traditional Neapolitan manner, was wetter as seen in the close-up above.  Though we're used to the New York thin, flat, and crispy style of pizza, we still enjoyed this Neapolitan-style pizza.

Keste is located at 271 Bleecker St. (btwn Morton and Jones Sts.) in NYC.

4 comments:

  1. That is quite an impressive brick oven. I'll have to try this place sometime.

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  2. WOW - I want that oven too! That's a good looking pizza!

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  3. oh I just stayed in a flat on Elridge i should have gone here!

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  4. Is that copper on the top of that crazy big pizza oven? How spectacular! As are the pies, with those gooey puddles of melted mozzarella. Makes me want to book a trip to NY just for one of those pies.

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