Giuseppina's — Restaurant in New York

Maybe it is because it is August, or that they only serve pizza and calzones or that they only take cash, I can’t understand why there isn’t a line going around the block to get a table at this place. I don’t usually write two reviews for a place but my last visit solidified in my mind that this is the best pizza I have had in Brooklyn and in NYC for that matter. The thin Neapolitan crust that is cooked in their old style wooden burning oven is special, all the ingredients that are used are the freshest and the best. I would put this pizza up against anyone in Brooklyn or the five boroughs. Very non-pretentious, classic Brooklyn pizzeria. One other thing that I would like to add, to truly enjoy this kind of wood burning oven pizza, you must eat it there fresh out of the oven. To get it to go and put it in a box destroys the whole point of this style pizza. Not that I wouldn’t eat it cold and enjoy it but not nearly the best and proper way.

The is an old style neighborhood gem. They make one thing here in an old brick oven and that’s pizza. Except for a very decent calzone it is all about the pie here. These are the kind of thin crust brick oven pies that lend themselves best by being eaten fresh, hot and at one of their cozy tables. To go is probably okay but something is going to get lost in the process. Crust is crispy, tasty with a nice burn to it. Ingredients and toppings were fresh and complemented the crust just fine. It is a little on the pricy side for pizza but they are doing something good here and hopefully keep on doing it for...

Very hard to rate this place on its own having been to Lucalis dozens of times but Ill try and then compare and contrast for those that might care. Lets start with the Pizza and Calzone. Pizza crust turned out a bit too thin. Flavor was really good but it also had a lot of extra flour on the bottom and there ended up being too much liquid in the center of the pizza from the toppings making it lose some of its integrity from the start. Very solid all in all though. Ricotta in the calzone was delicious and the crust was also good. Got the sausage and mushrooms in it and there ended up being too much liquid leaving the crust a bit on the softer side after just a few mins. Also 10$ for the sausage addition seems steep for the amount used in the calzone but it was ultimately a very good calzone. Better than you will find in 99% of places in the country im sure. Its very good pizza and calzone with several bites having me reminiscing about all the wonderful times aIve spent across the canal. However, Lucalis pizza is a bit better, BYOB is better and giving the marinara + parm standard with the calzone is better. 5/5 experience not having to...

First let me say that the pizza here is outstanding! The crust... Amazing! The sauce... Delicious! The toppings... So fresh! There is no fault I could find with the pizza. But don't think you can order something else off the menu... There isn't. And there doesn't need to be, they make amazing pizza. The service was excellent. Only 4 stars... So what's the catch? Well... They have a couple of faults the first I have is the volume. When there is a room full of people the sound reverberates throughout the room. I'm sure there is very little they can do about that. Second fault is how dark they keep the restaurant, when you need the flashlight on your phone to read the menu it's too dark. The staff said that's the way they always keep the restaurant. When I order half hot peppers, I shouldn't have to use a flashlight to see the toppings of my pizza, no matter what wonderful...