My Brunch in the New Age with Francis Harris & Sruly Lazaros
Sun Nov 15, 10am
Gowanus
Vinyl-only new age brunch
"you can feel the experience and passion of chef Antonio"
The fior di latte is made fresh in-house daily
Try the Lucania with pecorino, fried egg, and spicy sausage
Step into a dining room warmed by a 157-year-old wood-fired oven, where Chef Antonio Pisaniello turns out irregular Neapolitan square pizzas with house-made fior di latte and seven-grain dough. The crust is light and yielding, the perfect canvas for toppings like broccoli rabe, spicy sausage, and fried egg.
Recommended by:
Google
(104)
4.8
"you can feel the experience and passion of chef Antonio"
The fior di latte is made fresh in-house daily
Try the Lucania with pecorino, fried egg, and spicy sausage
Step into a dining room warmed by a 157-year-old wood-fired oven, where Chef Antonio Pisaniello turns out irregular Neapolitan square pizzas with house-made fior di latte and seven-grain dough. The crust is light and yielding, the perfect canvas for toppings like broccoli rabe, spicy sausage, and fried egg.
Recommended by:
Google
(104)
4.8
What are you into?
- Historic wood-fired oven
- Neapolitan square pizzas
- House-made fior di latte
- Warm neighborhood gem
- Farina nyc
- Red Hook
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