Susanna Pizzeria

Susanna Pizzeria

Photo: Cititour.com

Contact Info:

Address: 182 Bleecker St (Sullivan & Mac Dougal St)
City: New York, NY
Zip: 10012
map: View the Map
Phone: (646) 678-3466
Website: http://susannanyc.com/
Hours:
11am-12am daily

Food Info:

Menu: View the Menu            
Cuisine: Pizza
2nd Cuisine: Italian
Takeout: Yes
Delivery: Yes
Payment: Accepts Credit Cards

Cititour Review:

In what once housed a short-live sausage spot comes Susanna, a slightly more upscale restaurant  where your waiter may garnish a thick Italian accent.  The space is clean and fresh, complete with a pizza bar and large garden area perfect for couples sharing a bottle (it was BYOB at the time of this writing) or for larger groups.

Aside from a few salads, including one made with tuna, tomatoes and green olives ($9), and some antipasti, the menu is dedicated primarily to pizza.  But not just in the traditional sense.  Susanna is serving something that they call Pizzacci.  It resembles a flat bread and is super thin and crunchy. they are filled with everything from prossciutto and buffalo mozzarella to cream cheese and poppy seeds with a drizzle of extra virgin olive oil.

Pizzas arrive in three categories: tradizionali, particolari and bianche.  The tradizionali includes classics like a Margherita with basil and tomato, along with Prosciutto e Funghi made with mushrooms and Italian ham.  I tried the Alpina with tomato, sausage and scamorza cheese.  The flavors were great, but the crust is super thin making it a bit difficult to handle.  The pies come in two sizes, 13 inch and 17 inch with prices ranging from $9 to $29.  A small pie is large enough for two to share.

Susanna is also offering calzones and a few pasta dishes like spaghetti with tomato sauce or pesto, and gnocchi with gorgonzola.  Desserts include a chocolate souffle and pistachio cheesecake.  The restaurant still has some kinks to work out but with friendly service, a lovely outdoor space and interesting menu choices it is worth checking out.

 

Review By: Thomas Rafael

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