50 Top Pizza

"50 Top Pizza Europe Awards 2020: No.26 - Guillaume Grasso la vera Pizza Napoletana. Guillaume Grasso’s pizzas are thin, soft and melt in your mouth, with a light crustiness. The crusts are rounded but not excessively so, because as Guillaume enthusiastically explains, the real Neapolitan pizza, if you want to respect the tradition, has a crust which is no more than 2 centimeters."

Le Fooding

"Clearly, we wouldn’t come here for the fake slate walls or the grey Formica tables. On the other hand, we would come here time and again for Guillaume Grasso and his vera pizza Napoletana, as he’s the worthy descendant of a century-long line of pizzaiole… The magic formula? A gigantic brick oven, plump dough that’s kneaded twice daily and ingredients straight from Italy! The night we went, in the packed dining room: a generous Emilia-Romagna pizza made with eggplant, Parma ham and 24-month Parmesan.... Read more

Le Fooding

"Clearly, we wouldn’t come here for the fake slate walls or the grey Formica tables. On the other hand, we would come here time and again for Guillaume Grasso and his vera pizza Napoletana, as he’s the worthy descendant of a century-long line of pizzaiole… The magic formula? A gigantic brick oven, plump dough that’s kneaded twice daily and ingredients straight from Italy! The night we went, in the packed dining room we ordered a classic vegetarian pizza with grilled and marinated vegetables."

Emily Monaco

"The menu divides the pizzas on offer into two sections: d’autore and classiche. The one we order, dubbed the Emilia-Romagna, came from the former category and featured tomato sauce, Fior di latte mozzarella, eggplant, 24-month aged Parmesan and prosciutto, and balsamic cream. It was well-balanced and full of flavor, boasting an airy, chewy dough that rivals some of the best I’ve tried in both Italy and New York."