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.