The landmarked Bleecker Street space that for 80 years held A. Zito & Sons bakery had been vacant since 2004, but as of this past weekend, the ovens are blazing once again this time with pizza.
A trio of Roman-born restaurateurs have brought their small Barcelona-based chain Stateside for the first time, and they're poised to latch onto the wholesome pizza trend. Co-owner Andrea Franchini writes in to say that the dough is allowed to rise for 96 hours, which he attests makes it "healthier, lighter, and more digestible." He also tells Grub Street that the focus is on imported Italian ingredients, and that antipasti, arancini, and stuffed and dessert varieties of pizza are available. Current hours are 11 a.m. to midnight daily, with plans to add a Roman breakfast ("caffe, cornetto, e cappuccino," as Franchini describes it) in coming weeks. See the lineup for yourself and glimpse the space and some food in our slideshow.
Pizza Roma, 259 Bleecker St., nr. Cornelia St.; 212.924.1970