Co. Pizza Recently

[wew]

I was taken there for the first time this Sunday and was surprised by:
The crust - not puffy or soft more near cracker crisp and thin right to the burnt edges. Rich flavors of well made bread
The toppings - Excellent for the basic Margherita and for the sausage. The sauce, cheese, and oil worked together just right. Popeye very good. All the pizzas were sparse to meager on top.
The size - Really small portions of everything including the salad.

All in all I was surprised that I liked the pies a whole bunch given the lack of enthusiasm for Co. expressed on the board. If it weren't for the price size problem I'd be even more forceful in recommending the place. With the reports of irregularity i've read I'll try it again and report the results.

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Co.
230 9th Ave, New York, NY 10001

[hungrycomposer]

I love Co. I also love Motorino and Keste.
Co's pizza bianca is wonderful, just the pizza bread by itself with olive oil and/or fresh ricotta. Not the flashiest item on the menu, but one of the best, and the cheapest.

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Motorino
349 E 12th St, New York, NY 10003

[sarahe1]

I agree that the pie here is delicious and quite underrated. Don't know if it is still on the menu, but I recently enjoyed an INSANELY good Birds Nest Pie there, with asparagus quail eggs and truffles - reviewed it here http://fritosandfoiegras.blogspot.com...

[squid kun]

Sounds (and looks) great, thanks! Just called and was told they'll be making this as long as good fresh asparagus is around.

[erica]

Do you mind telling us the price of the bird's next pie with black truffles?

[sarahe1]

I believe it was $24 - not necessarily cheap, but definitely a fair price considering the luxurious ingredients :)

[ilanars]

the birds nest is my favorite food thing in ny. perhaps.

[erica]

Thanks--sounds like a fair price. I have to get there soon.

[alexinct]

The meatball pizza is my favorite in NYC. I used to love their cauliflower pizza when it was on the menu.

[Blumie]

I prefer Co. over both Keste and Motorino, which seem to be the board favorites.

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Keste Pizza & Vino
271 Bleecker St, New York, NY 10014

Motorino
349 E 12th St, New York, NY 10003

[foodperestroika]

Tough call... Co probably has the best pizza dough, but Motorino is pretty damn good on all fronts, dough, tomato sauce and cheese. Keste's up there too. I had that idea of trying them all side by side, but haven't done it yet.

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Motorino
349 E 12th St, New York, NY 10003

[_emilie_]

We did -- well, not side by side, but right after one another, and although I hated being on the losing end of the bet, I did have to admit Co. was the best (I had hypothesized Motorino). Most interesting/quality toppings, and best dough flavor/texture. My biggest problem with Co. is that they tend to overburn the pies sometimes. A little char is good, but it can easily cross the line into too much/too bitter, so its a bit of a gamble (Motorino is good at getting the char ratio just right with their speckled crust). And I can see how some people might be annoyed at not being able to get every element of the toppings in every single bite, but I actually don't think that's such a bad thing -- keeps it interesting. All three are still fabulous pizza though, so no real losers. I would happily have any of them anytime.

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Motorino
349 E 12th St, New York, NY 10003

[RGR]

You make a very good point with regard to the possibility of overburning the crust. When our pie was placed on the table, part of the crust did look rather burnt. I questioned our waitress, and she said that's the way it was supposed to be. It actually didn't detract much from the tastiness of the excellent crust. You can see the pie in this photos set:

http://www.flickr.com/photos/11863391@N03/sets/72157622373026991/

http://thewizardofroz.wordpress.com

[foodperestroika]

I must say I've always found their pies consistently very good. The meatball pie is my favorite, their veal meatballs are simply delicious, soft and airy. I used to find that the plain pie didn't have enough toppings, but they seem to have improved it recently.