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Forcella: Two words: fried pizza. Yes, you read that correctly. Your drunchie dreams are coming true over at Forcella, a Lorimer St. pizza spot peddling Neapolitan pies that are lightly fried and seriously delicious. The carb-loaded creations are the brainchild of Italian pizzaiolo Guilio Adriana (Olio Pizza e Piú), who flash-fries and oven-finishes his pizze frittes until they’re light and crispy, like fried fare you’d find at the Feast of San Gennaro. Grab a bottle o’ vino from the wine shop across the street (bar’s currently BYOB) and snag a spot in the small 50-seater near the open kitchen, where they’re pulling piping hot pies from a large, mosaic-tiled oven imported from Italy. The pizza de résistance is the montanara ($10), a fried dough wonder whose zesty tomato sauce and creamy house-made mozzarella should have you hopping on the L to Brooklyn, pronto. But this nouveau Neapolitan pizzeria isn’t simply banking on a gimmick—their traditional pies are the real deal, too. The margherita ($11), basically an un-fried version of the montanara, is scrumptious even sans the crispy coating, but purists should snatch up slices of the marinara (tomato sauce, sprinkled with garlic and oregano, $9) for simplicity at its best. The menu gets cutesy when veering into brunch (ex. the egg-topped pizza alla Carbonara, $12) and dessert (pizza alla Nutella, $10), so stick to the standards, fried or otherwise. Mangia!
Reviewed 10/25/11 |
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