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7.5
NYC

Co.

Whether you realize it or not, you’ve probably eaten a ton of Sullivan St. Bakery’s bread. Over 250 of New York City’s restaurants and markets serve this fine yeast, from Babbo to Dean & Deluca to Murray’s Cheese. When you dominate NYC’s dough scene, why not start a pizza joint? Co. (aka Company) is the hip addition to the Sullivan St. Bakery monopoly, and features a more complete menu than other next level pizza-throbs like Motorino and Keste. While the pizza is damn tasty, it’s not of the traditional variety. It arrives in awkward shapes and plays out more like awesome bread with toppings than actual pizza...which is by no means a bad thing.

Small details go a long way with The Infatuation. We feel a soundtrack of MSTRKRFT into Operation Ivy, big time. We feel $25 growlers of Six Points Sweet Action to share, especially when you’re provided with frosty glasses. We feel welcoming, informative service. And we definitely feel Co’s Chelsea friendly “Pie-curious” t-shirts. Before eating a thing, we were already pro-Co. Granted, we didn’t have to wait for a table, which isn’t a Co. diner’s usual fate. It’s first come, first serve and the waits can often be up to an hour. Is it ever worth an hour wait for pizza? We think not. Avoid the crowds and come early for dinner, or late for lunch.

Beet Salad
Big quarters of roasted purple beets tossed with olive oil, pumpkin seeds, scallion and watercress. The best salad on the menu, just be careful not to get any beet juice on your shirt. That sh*t stains.Radicchio Salad
Another excellent salad option, this small plate of radicchio was balanced nicely with shiitake mushrooms and Taleggio cheese and dressed in balsamic vinegar and olive oil.Meatball Pie
Even underneath a the heavy pressure of tomato, buffalo mozzarella, veal meatballs, caramelized onions, olives, aged pecorino, and oregano, this bread holds up well. I liked the fact that the toppings stopped towards the edges, leaving just enough room for the fluffy dough to crust properly. Very well executed.Flambe Pie
One of our favorites, this sweet mess was the gooiest of the pies we tried. Bechamel, parmesan, buffalo mozz, caramelized onions, and lardons. The lardons and caramelized onions provide an intense smoky/sweet flavor.Fennel & Coppa Pie
Flop city right here, we made the wrong play call with this one. Fennel, coppa, buffalo mozzarella, pecorino, parmesan, béchamel, red onions, and lemon zest created one sloppy, unappetizing mess.Popeye Pie
Another stud, this three cheese (buffalo mozzarella, gruyere, pecorino) spinach pie was excellent. The garlic and black pepper add a nice kick.

Food Rundown

Pizza Bianca

An appetizer sized flat bread with only olive oil and salt. Co. wastes no time putting their bread on full display.

Toast

We sampled the Roasted Eggplant which was a little questionable (too sweet) and the Rapini and Ricotta, which was excellent.

Margherita Pie

The pies here are pretty small. We did one each for a table full of dudes and walked away full. The margherita pie is solid, but you should probably entertain other options. There are better pizzas to get dirty with on the menu.

Flambe Pie

One of our favorites, this sweet mess was the gooiest of the pies we tried. Bechamel, parmesan, buffalo mozz, caramelized onions, and lardons. The lardons and caramelized onions provide an intense smoky/sweet flavor.

Fennel & Coppa Pie

Flop city right here, we made the wrong play call with this one. Fennel, coppa, buffalo mozzarella, pecorino, parmesan, béchamel, red onions, and lemon zest created one sloppy, unappetizing mess.

Popeye Pie

Another stud, this three cheese (buffalo mozzarella, gruyere, pecorino) spinach pie was excellent. The garlic and black pepper add a nice kick.

Meatball Pie

Even underneath a the heavy pressure of tomato, buffalo mozzarella, veal meatballs, caramelized onions, olives, aged pecorino, and oregano, this bread holds up well. I liked the fact that the toppings stopped towards the edges, leaving just enough room for the fluffy dough to crust properly. Very well executed.

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