“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

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

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.

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

We were on the original episode of Bobby Flay’s THROWDOWN on the food network. They used the restaurant to film their pizza throwdown. This isnt us competing against flay but we finally found the footage and it was all shot inside L’asso.

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

L’asso is proud to serve only the finest, most nutritious and delicious ingredients we can get our hands on such as: only the highest quality Unbleached and Unbromated flour,hormone and anti-biotic free chicken, organic gluten free pasta (any way you like it), limited gluten free pizzas and delicious homemade pastries and desserts. Due to our constant researching and experiments our prices and menu items do change

ENJOY!

-Rob

BRUNCH MENU

Our Lunch Menu pricing is for INHOUSE only and does not apply for delivery. We do not deliver the paninis due to wear upon traveling. Come inside and get one.

lunch

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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.