Brooklyn, New York
February 12, 2005
The entrance is on Smith Street. The first few tables in front of the pizza oven are for slices and parm sandwiches. Go beyond the wood-paneled partition and you'll be seated in a small but cozy area for a real sit-down meal. The menus are slim and simple. Reingold’s by the pitcher are dirt cheap (the Brooklyn hipster scene is currently digging the new Pabst Blue Ribbon and Rheingold craze). Soda comes in the can with a plastic cup o' ice. This place is like the no-frills, old-style pizzerias in Brooklyn without the nasty waiters and grimy decor. The walls are lined with vintage plastic plates in the shape of fish, as well as photographs of what look like the old country.
The main courses include pizza, including pizza-for-one, chicken parm (on bread or as a dish), various delicious calzones, spaghetti and meatballs, baked rigatoni with veal ragu, eggplant parm, and cheese ravioli with portobello mushrooms and red sauce. The pizza crust is a combo of crisp and chewy, the sauce is simple and fresh, and the cheese is sliced fresh baby mozzarella. The food is never too intricate and is what I would call comfort food. Sometimes you just want a bowl of spaghetti with meatballs and a beer without having to make it yourself or go to an expensive restaurant.
Watch out for daily specials noted on the signs outside or inside. Desserts are often different every night and include cheesecake or tiramisu.
I recommend this restaurant for those who are looking for a quick, affordable meal on Smith that is still very tasty and in a cozy atmosphere.
From journal Brooklyn