The chef behind Nicoletta has already mastered the art of pasta making. Michael White is the best in the business in that department. But can he also own when it comes to dough and sauce?
Sadly, we found menu full of thick, meat-heavy, not-good pies. If you’re from the Midwest and love a deeper dish style of pizza not commonly found at NYC’s fancy Neapolitan pizza joints, you’re going to love Nicoletta. This pizza is like gourmet Pizza Hut. You know that feeling when you wake up in the morning regretting whatever it was you did the night before? That’s been us on multiple occasions after meals at Nicoletta.
One thing that’s for certain is that you’ll never forget where you are - the Nicoletta branding is inescapable. From glasses, to napkins, to modern-style pop-up pizza stands, it’s all covered in Nicoletta’s name. And while it’s a cool looking East Village space, it’s one that’s easily replicated and can work anywhere from a Las Vegas casino to New Jersey mall.
Balls, Michael White style. Not surprisingly, these brick-oven baked Neapolitan meatballs of beef and pork were delicious. Definitely get them on your table.
We enjoy the antipasta at Nicoletta more than the pizza, so make sure to order accordingly. The best item on the menu in our opinion is this confit chicken thigh. It’s rare you find a thin, boneless chicken thigh used for a fried chicken dish, but more people might want to try it. The chicken sits on a bed of broccoli rabe and is covered in an amazing Calabrian hot chili vinegar with Primosale cheese.
Being that this was one of the few seafood options on the menu, we were bummed about this cold salad of octopus, mussels, clams and calamari was put in front of us. The salad itself isn’t bad, it’s just not at the level we’ve come to expect when “Mare” salad is on one of White’s menus. Marea has spoiled us.
This was pushed on us hard by our server as it’s one of their signature pies. A unique pizza with a bottom layer of crushed yukon gold potatoes instead of sauce, then topped with cheese, Wisconsin bacon, caramelized onions, and a potent rosemary and crème fraîche. Sadly, we found this pizza to be nearly inedible. It tasted kinda like laundry detergent.
There is so much thick-cut pepperoni and homemade fennel sausage on top of this pizza that it's hard to eat too much of it. It's solid - it’s just a lot.
Continuing with the whole “it’s a lot theme,” the Porchetta pie is more of the same. The thick pie features sliced Osteria Morini porchetta, and the contrasting crunch of rosemary salted pork cracklings. We absolutely loved it, but you really only need a single slice of this pizza.
Of all the pies we’ve tried at Nicoletta, this was our favorite. Definitely order it.
A pizzeria’s plain pie speaks volumes, and we just didn’t like Nicoletta’s at all. There’s way too much tomato sauce, not enough mozzarella, and an incredibly thick dough.