Posts Tagged ‘pizzaria’

You’re invited to the L’asso PIZZA PARTY

Wednesday, October 14th, 2009

L'asso Pizza Party

We are celebrating our 5 year anniversary by throwing a huge party.  This year with CMJ come to the L’asso Pizza Party Oct. 23rd and 24th from 8-11pm at the PUREVOLUME HOUSE.  Friday night we have performances by L’asso Favorite Bands: Lavalier, Mother of Three and the Bowery Riots. then on SATURDAY at 8pm stand up comedy by NYC’s famous HEART OF DARKNESSS comedy show with performances by world famous: Rob Cantrell, Mike O’rourke, Greg Barris, David Cope and Victor Varnado w/ band Mother of three. Then at 10 special screening of EVERYTHING IS TERRIBLE the movie! all free all for you.  plus free pizza and booze.  Come party with us! go to purevolume.com to RSVP. LOCATION 169 Bowery at Collective Hardware.

New L’asso Head Chef Danny Riviera making news

Wednesday, October 7th, 2009

L’asso Hires Chef Daniel Riviera to Expand Menu

  • by Daniel Maurer NY MAG’s GRUBSTREET

L’asso Hires Chef Daniel Riviera to Expand Menu

Photo: Hatti Lim

Not content with merely being named the best pizza in Lower Manhattan by the 5 Boro Pizza Tour, L’asso has installed a head chef, Daniel Riviera, in its basement kitchen with the aim of introducing a menu that goes beyond pies and pasta. Riviera — who is Puerto Rican — has been bumping around kitchens in New York and New Jersey since graduating from the New York Art Institute with a degree in culinary arts. A month into his tenure, he’s added one dish to the dinner menu: a skirt steak marinated in primitivo, then grilled and topped with a chimichurri sauce. For $15, it’s served with an arugula salad of shaved Parmesan and aged balsamic. By December, there’ll be five more entrées, including a fish dish and a linguine with littleneck clams, as well as an expanded brunch menu. L’asso isn’t really hurting for customers, but this should help it hold its own against a trio of ambitious newcomers in its immediate vicinity — the Mott, Civetta, and Travertine.

L’asso in Daily News as “Best Pizza in Manhattan”

Thursday, September 24th, 2009

“Sure the wait staff is of the hipster genus, but who’s to fault them on appearance? When the sweat of the tomatoes and cheese hits you, it is second to none. The crust is tops as well. The owner is a stickler for perfection and L’Asso reaches it as close as any pizzeria can. These pies are in the Ultimate top-tier of pizzas in NYC.” -Jeffrey Tastes

photo by Jeffrey Tastes

photo by Jeffrey Tastes

Pizza DOC

Tuesday, August 25th, 2009

Made with tomato, fresh buffalo mozzarella, basil, and olive oil, the Margherita DOC follows the strict legal standards the Italian government now demands of all “Pizza DOC.” Also known as “Pizza Napolitana Verace,” it is the definition of genuine Neapolitan pizza. Despite being thousands of miles away from Italy, L’asso proudly follows the “Pizza DOC” in hopes of finally bringing a more traditional and “legal” version of pizza to New York.

The “Pizza DOC” consists of the following:

1. Tomatoes must be San Marzano

2. Mozzarella must be Buffalo-Milk

3. Oil must be Olive Oil.

4. Use of natural salt, not imitation.

5. The oven must be domed, made of bricks and wood-burning at between 790-900 degrees.
(420-480 degrees C)

6. Dough must be kneaded by hand. Use of
blenders or rolling pins are not permitted.

L’asso Family

Friday, August 7th, 2009
the ritter family eats the pizza

the ritter family eats the pizza

This is our new add in the ONION. get a copy, cut it out and put it on you’r fridge. These are the Ritter’s. Noah in the middle has been coming to L’asso for a couple of years. He met his wife Clariza, fell in love and ate a lot of slices. Nohli, their little baby, is the product of pure pizza love. She is one of the L’asso Test Babies; eating the pizza while still in the womb and devouring any slice the comes near here ever since. This is another great photo by the one and only world famous Keith Major.  EAT THE PIZZA

Fresh Blossoms from mama

Wednesday, July 29th, 2009

Zuccini Blossom Pizza

Rob is stealing blossoms from his mother’s house and putting them on pizza.  Check our twitter and we’ll send an update when Rob bring’s them in.  They go right away and we only have enough fresh ones for about 2-3 pies a week.  Right now we’re making it with fresh mozzarella, Gorgonzola,provolone, fresh shaved parmesean, zucchini, zucchini flowers and olive oil.  MAN. My great uncle Pete used to get fresh blossoms from the farmers market, deep fry them and eat em with blue cheese. He was maverick in his field.

Ray Parisi’s Pizza CRAWL

Saturday, July 25th, 2009

This was made by our friend Ray Parisi.  He and some friends went on an nyc pizza crawl. You should do the same.

YouTube Preview Image

MEATBALLS

Tuesday, June 30th, 2009

Meatballs

We now have Meatballs up and going:
After 5 years Rob’s mom, through a sacred ceremony including chanting and proclamations of secrecy, passed onto him her recipe for meatballs. They are delicious and should be ingested in the near future. Get’ em on pizza, pasta,  by themselves or on a sandwhich.

$8 for a meatball sandwich for lunch. Three meatballs on a Sulliven St. Bakery Panino Roll, L’asso Tomato Sauce and regular mozzarella.  Obie likes it with pickels.  fyi:we  have pickles.

photos by: Joel Barhamand

Dinner Menu

Friday, October 24th, 2008
dinner_11
dinner2
dinner3
dinner4

Lunch Menu

Friday, October 24th, 2008

lunch2