www.speedyromeo.com
63 Clinton Street (between Stanton and Rivington Streets)
212-529-6300
376 Classon Ave., Brooklyn, NY. 718-230-0061
Italian. When I first heard the name (which is awesome), I pondered its meaning. Romantic hit and run? Unlikely. Fast delivery? Quite possibly. But if you choose to have your meal sent, you’ll be deprived of the on site experience, one you shouldn’t miss. The lighting, space and atmosphere all invitingly low key.
It’s the ideal environment for some of the best wood oven pizza to grace NYC. Each 12” creation has this Neapolitan crust which translates into the thinnest and lightest of pies.
With no less than a dozen varieties and twice the number of toppings, I went old school by way of the Margherita (San Marzano tomato sauce, mozzarella, basil, oregano, chili flake). The flavor is unforgettable and so is the crunch.
Also guaranteed to make a wondrous impression, the chicken parm (grilled half chicken, mozzarella, parm crumbs, tomato, kale). Yes, kale. It’s as deserving of a place in that dish as the self-named kale apple salad (roasted with goat cheese vin, seasonal fruit, walnuts, crispy freekeh). The taste and texture are a match made in Italy. Even the ice cream they serve (Il Laboratorio Del Gelato) has Italian roots. Each scoop uncontested genius, so you cannot go wrong.
The same is true of Speedy Romeo. Love ’em, yes. Leave ’em, no!
63 Clinton Street (between Stanton and Rivington Streets) 212-529-6300 www.speedyromeonyc.com
Italian. When I first heard the name (which is awesome), I pondered its meaning. Romantic hit and run? Unlikely. Fast delivery? Quite possibly. But should you choose to have your meal sent, you will be deprived of the on site experience, one you should not miss. The lighting, space and atmosphere all invitingly low key. It’s the ideal environment for some of the best wood oven pizza to grace NYC. Each 12” creation has this Neapolitan crust which translates into the thinnest and lightest of pies. With no less than a dozen varieties and twice the number of toppings, I went old school by way of the Margherita (San Marzano tomato sauce, mozzarella, basil, oregano, chili flake). The flavor is unforgettable and so is the crunch. Also guaranteed to make a wondrous impression, the chicken parm (grilled half chicken, mozzarella, parm crumbs, tomato, kale). Yes, kale. It’s as deserving of a place in that dish as the self-named kale apple salad (roasted with goat cheese vin, seasonal fruit, walnuts, crispy freekeh). The taste and texture are a match made in Italy. Even the ice cream they serve (Il Laboratorio Del Gelato) has Italian roots. Each scoop uncontested genius, so you cannot go wrong. The same is true of Speedy Romeo. Love ’em, yes. Leave ’em, no!
63 Clinton Street (between Stanton and Rivington Streets) 212-529-6300 www.speedyromeonyc.com
Italian. When I first heard the name (which is awesome), I pondered its meaning. Romantic hit and run? Unlikely. Fast delivery? Quite possibly. But if you choose to have your meal sent, you will be deprived of the on site experience, one you shouldn’t miss. The lighting, space and vibe are all invitingly low key. It’s the ideal environment for some of the best wood oven pizza to grace NYC. Each 12” creation has this Neapolitan crust which translates into the thinnest and lightest of pies. With no less than a dozen varieties and twice the number of toppings, I went old school by way of the Margherita (San Marzano tomato sauce, mozzarella, basil, oregano, chili flake). The flavor is unforgettable and so is the crunch. Also guaranteed to make a wondrous impression, the chicken parm (grilled half chicken, mozzarella, parm crumbs, tomato, kale). Yes, kale. It’s as deserving of a place in that dish as the self-named kale apple salad (roasted with goat cheese vin, seasonal fruit, walnuts, crispy freekeh). The taste and texture is a match made in Italy. Even the ice cream they serve (Il Laboratorio Del Gelato) has Italian roots. Each scoop uncontested genius, so you cannot go wrong. The same is true of Speedy Romeo. Love ’em, yes. Leave ’em, no!