Love, love, love their authentic brick oven pizza flavorful. The brick oven is from the 1800s.I had the Calabrese. I’d compare to Artichoke or Princes Pizza in the village of Manhattan. Step aside Paulie Gee Pizza ?.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Calabria
Sandeep Balabbigari
Fantastic food, fantastic vibes, fantastic staff.Highly recommend the melanzana, montanara, and
Atmosphere: 5
Food: 5
Service: 5
Kimi R.
It's good, it's eclectic, and it's expensive. As regulars of our former beloved Pizza Moto, we're happy to have you, but when you asked if we'd been there before, and your response of, "Well, the oven may be the same but we're very different," -felt a little cold. The salad was delicious, and of the three recommended pizzas, one was good, the others trying too hard, like sausage & mashed potatoes? A red cheeseless pie wit tomato sauce and capers? More like starters than $22 pies. Go crazy, suck it up and FFS, add a simple Margherita with pepperoni for the kids, it won't degrade you and will keep the kids coming back. As a group we were 50/50 on the food, and the service good/slightly pretentious, especially for a Hamilton Avenue/Red Hook Pizzeria - and bringing the check with an already added 20% gratuity was extremely presumptuous. And last, if your guests bring half the food home, you might want to ask, "Was everything alright?"
Meri K.
Adult pizza place. We chose an app, a pasta (on special), and a pizza. Our simple palettes chose the Margherita pizza, the pasta assasina (assassin's pasta), and the fried calamari & zucchini app. First of all, every ingredient in everything tasted extremely fresh, down to the basil on the pizza. The calamari is now on my list of favorite calamaris out there! It was light, tender, piping hot and fresh, and the zucchini mixed in was a nice added flavor. It came with lemon wedges and some kind of mayo-based-tasting sauce. Fantastic! The pizza was rustic, purposely irregularly shaped, and fresh. It was thin on the bottom with a toasty tasting crust. With the other 2 dishes also ordered, we split this approximate 10" pie. We likened it to Patsy's. The assassin's pasta was described as cooked in sauce rather than water and then baked with some cheese and chili oil. It was crunchy, and flavorful, but not something I'd order as my meal. It was a good crunchy side to the pizza, and was kinda reminiscent of frying leftover spaghetti to a crunchy texture. The chili oil added a pleasant twist. There are many other pizzas on the menu, but we chose the simple, non-fussy one. But if you're into pizza that's a little different you'll enjoy it here! The small dining room was warm and rustic, and the service was great!
christina sepe
had a perfect meal and even got to meet and chat with the owner michael. what an experience!! we had numerous pizzas, apps, pastas and it was all absolutely amazing!! we love this place and will be coming back for more!
Atmosphere: 5
Food: 5
Service: 5
Scott Dolan
Food was amazing. The pizza, the mortadella, the calamari, the wine were all absolutely perfect. Michael, one of the owners, even showed us the kitchen and their 200 year old stove! Amazing spot and a must try. I will be back, and back, and back again.
Atmosphere: 5
Food: 5
Service: 5
Gabrielle Evans
We were greeted by Brad who was kind and welcoming, even though we had a crying toddler with us. He made amazing recommendations and everything we tried was insanely delicious. I do have a feeling that every item here is delicious regardless of what you order. We got the Campania pizza, meatballs, kids pasta, and Tiramisu. Each item more delicious than the next. Great atmosphere, wonderful Italian music, and authentic homemade food. Oh and the house wine they decant and serve from tap. Chefs kiss.
Atmosphere: 5
Food: 5
Service: 5
Natalie T.
Food was good but dear god the service was so slow. The server checked in maybe one time, Not a good dining experience.
Jack Steele
Truly memorable one of a kind pizza. Don't shy away from the almond cream, apricot jam, and capers... yes it works yes it's wildly delicious!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Margherita, Puglia, Supplí, Melanzana Al Forno
Daniele
ABSOLUTELY THE BESTAs an Italian living in NYC, I can guarantee this is the best pizza I ever eat in this city.Chef Antonio is extremely passionate of his job, there is love in every single dish served here, the quality of ingredients are so authentic and genuine, he truly bring the real flavors of the traditional Italian cuisine.Not only the pizza is superb, but also the specials of the day and a la cart dishes are prepared with passion and knowledge. I had the pleasure to try a lot last night!I highly recommend the chef table for the whole real experience.Skip this restaurant if you are not foodie or you are not able appreciate the genuineness.Vegetarian options: Chef Antonino will find the way to make you happy. But let him do it don’t be strict!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Marinara Con Alici, Lazio, Montanara Di Mortadella
Memorable Tender Verve Entering Farina on 333 Hamilton Avenue, Brooklyn find seven smallish tables in close proximity, with three chairs at each table; one larger table, empty this evening, can seat ten or more. Sound is pleasant and not over loud. The kitchen is uniquely visible from the tables, making people feel involved in the cooking process and timing. Treat yourself to the totally delicious Melanzana el forno appetizer: roasted eggplant, San Marzano tomato, stracciatella, evoo, bread crumbs. The food has potential to magnetize your eyes. Marinaro con Alice pasta shines most brightly. The much less colorful pose of Campania pasta, however, had a more memorable taste. Three Farina tables each with two people seated make for interesting proximity: close-ups of other diners are more than feasible, allowing everyone at a table to experience the particular verve of those nearby,quite intimate architecture. Three people adorn the table nearest to ours. Two woman sit opposite each other, one man between them at the table head. Eminent top rows of teeth of both women interestingly reach out far forward as they speak facing each other, gazing quite seriously while the man between steadily emits light smiles. Plentiful waitpersons speed by. One friendly table cleaner, un hombre, efficiently cleans our table. Prices fairly fit the quantity and quality of each dish. Leaving the area, one is re-shocked by prices of $4.59 per gallon of gas (34 cents in 1968!) at the gas station next door to the restaurant. LOL
Alan S.
I can't deny it, of course I'm a sucker for a brightly-lit pizzeria featuring an 1800's-built oven in an unlikely section of Gowanus underneath an imposing highway overpass. What more could you want? My favorite pizza was by far the tre pomodori, which is served without cheese but achieves peak umami through a rich tomato sauce, capers, olives, and a hefty portion of garlic. The pizza was also generously doused in EVOO. Maybe our order of the Campania - mushrooms and fior di latte - was a bit underbaked, but I just didn't find it that special.
Gregor J. Rothfuss
The pizze were great, unique crust that has way more flavor than crusts often do. That said it took 40 minutes to make 2 pies in a nearly empty restaurant. NYC diners typically don't have the patience for that.
Atmosphere: 4
Food: 5
Service: 3
Xavier P
Great service. Amazing place, and the food was amazing. Best pizza ever in Brooklyn. It is a must-try.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Margherita
LioniGirl D.
Great dining experience and relaxed atmosphere! The food is truly authentic southern Italian. Chef Pisaniello, Michael and staff have created a transformative experience for their patrons. Our mortadella, pasta and pizza dishes were created with fresh ingredients and absolutely delicious. The pizza crust was thin and crispy. The toppings were balanced and flavorful. The combination of fresh ingredients, wood fired brick oven and talented Chef create the perfect dishes. Red Hook/Carroll Gardens Brooklyn has another culinary gem!
Love, love, love their authentic brick oven pizza flavorful. The brick oven is from the 1800s.I had the Calabrese. I’d compare to Artichoke or Princes Pizza in the village of Manhattan. Step aside Paulie Gee Pizza ?.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Calabria
Fantastic food, fantastic vibes, fantastic staff.Highly recommend the melanzana, montanara, and
Atmosphere: 5
Food: 5
Service: 5
It's good, it's eclectic, and it's expensive. As regulars of our former beloved Pizza Moto, we're happy to have you, but when you asked if we'd been there before, and your response of, "Well, the oven may be the same but we're very different," -felt a little cold. The salad was delicious, and of the three recommended pizzas, one was good, the others trying too hard, like sausage & mashed potatoes? A red cheeseless pie wit tomato sauce and capers? More like starters than $22 pies. Go crazy, suck it up and FFS, add a simple Margherita with pepperoni for the kids, it won't degrade you and will keep the kids coming back. As a group we were 50/50 on the food, and the service good/slightly pretentious, especially for a Hamilton Avenue/Red Hook Pizzeria - and bringing the check with an already added 20% gratuity was extremely presumptuous. And last, if your guests bring half the food home, you might want to ask, "Was everything alright?"
Adult pizza place. We chose an app, a pasta (on special), and a pizza. Our simple palettes chose the Margherita pizza, the pasta assasina (assassin's pasta), and the fried calamari & zucchini app. First of all, every ingredient in everything tasted extremely fresh, down to the basil on the pizza. The calamari is now on my list of favorite calamaris out there! It was light, tender, piping hot and fresh, and the zucchini mixed in was a nice added flavor. It came with lemon wedges and some kind of mayo-based-tasting sauce. Fantastic! The pizza was rustic, purposely irregularly shaped, and fresh. It was thin on the bottom with a toasty tasting crust. With the other 2 dishes also ordered, we split this approximate 10" pie. We likened it to Patsy's. The assassin's pasta was described as cooked in sauce rather than water and then baked with some cheese and chili oil. It was crunchy, and flavorful, but not something I'd order as my meal. It was a good crunchy side to the pizza, and was kinda reminiscent of frying leftover spaghetti to a crunchy texture. The chili oil added a pleasant twist. There are many other pizzas on the menu, but we chose the simple, non-fussy one. But if you're into pizza that's a little different you'll enjoy it here! The small dining room was warm and rustic, and the service was great!
had a perfect meal and even got to meet and chat with the owner michael. what an experience!! we had numerous pizzas, apps, pastas and it was all absolutely amazing!! we love this place and will be coming back for more!
Atmosphere: 5
Food: 5
Service: 5
Food was amazing. The pizza, the mortadella, the calamari, the wine were all absolutely perfect. Michael, one of the owners, even showed us the kitchen and their 200 year old stove! Amazing spot and a must try. I will be back, and back, and back again.
Atmosphere: 5
Food: 5
Service: 5
We were greeted by Brad who was kind and welcoming, even though we had a crying toddler with us. He made amazing recommendations and everything we tried was insanely delicious. I do have a feeling that every item here is delicious regardless of what you order. We got the Campania pizza, meatballs, kids pasta, and Tiramisu. Each item more delicious than the next. Great atmosphere, wonderful Italian music, and authentic homemade food. Oh and the house wine they decant and serve from tap. Chefs kiss.
Atmosphere: 5
Food: 5
Service: 5
Food was good but dear god the service was so slow. The server checked in maybe one time, Not a good dining experience.
Truly memorable one of a kind pizza. Don't shy away from the almond cream, apricot jam, and capers... yes it works yes it's wildly delicious!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Margherita, Puglia, Supplí, Melanzana Al Forno
ABSOLUTELY THE BESTAs an Italian living in NYC, I can guarantee this is the best pizza I ever eat in this city.Chef Antonio is extremely passionate of his job, there is love in every single dish served here, the quality of ingredients are so authentic and genuine, he truly bring the real flavors of the traditional Italian cuisine.Not only the pizza is superb, but also the specials of the day and a la cart dishes are prepared with passion and knowledge. I had the pleasure to try a lot last night!I highly recommend the chef table for the whole real experience.Skip this restaurant if you are not foodie or you are not able appreciate the genuineness.Vegetarian options: Chef Antonino will find the way to make you happy. But let him do it don’t be strict!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Marinara Con Alici, Lazio, Montanara Di Mortadella
Restaurantji Recommends
Memorable Tender Verve Entering Farina on 333 Hamilton Avenue, Brooklyn find seven smallish tables in close proximity, with three chairs at each table; one larger table, empty this evening, can seat ten or more. Sound is pleasant and not over loud. The kitchen is uniquely visible from the tables, making people feel involved in the cooking process and timing. Treat yourself to the totally delicious Melanzana el forno appetizer: roasted eggplant, San Marzano tomato, stracciatella, evoo, bread crumbs. The food has potential to magnetize your eyes. Marinaro con Alice pasta shines most brightly. The much less colorful pose of Campania pasta, however, had a more memorable taste. Three Farina tables each with two people seated make for interesting proximity: close-ups of other diners are more than feasible, allowing everyone at a table to experience the particular verve of those nearby,quite intimate architecture. Three people adorn the table nearest to ours. Two woman sit opposite each other, one man between them at the table head. Eminent top rows of teeth of both women interestingly reach out far forward as they speak facing each other, gazing quite seriously while the man between steadily emits light smiles. Plentiful waitpersons speed by. One friendly table cleaner, un hombre, efficiently cleans our table. Prices fairly fit the quantity and quality of each dish. Leaving the area, one is re-shocked by prices of $4.59 per gallon of gas (34 cents in 1968!) at the gas station next door to the restaurant. LOL
I can't deny it, of course I'm a sucker for a brightly-lit pizzeria featuring an 1800's-built oven in an unlikely section of Gowanus underneath an imposing highway overpass. What more could you want? My favorite pizza was by far the tre pomodori, which is served without cheese but achieves peak umami through a rich tomato sauce, capers, olives, and a hefty portion of garlic. The pizza was also generously doused in EVOO. Maybe our order of the Campania - mushrooms and fior di latte - was a bit underbaked, but I just didn't find it that special.
The pizze were great, unique crust that has way more flavor than crusts often do. That said it took 40 minutes to make 2 pies in a nearly empty restaurant. NYC diners typically don't have the patience for that.
Atmosphere: 4
Food: 5
Service: 3
Great service. Amazing place, and the food was amazing. Best pizza ever in Brooklyn. It is a must-try.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Margherita
Great dining experience and relaxed atmosphere! The food is truly authentic southern Italian. Chef Pisaniello, Michael and staff have created a transformative experience for their patrons. Our mortadella, pasta and pizza dishes were created with fresh ingredients and absolutely delicious. The pizza crust was thin and crispy. The toppings were balanced and flavorful. The combination of fresh ingredients, wood fired brick oven and talented Chef create the perfect dishes. Red Hook/Carroll Gardens Brooklyn has another culinary gem!