Chef's Pick $26
Pistachio & Burrata
San Marzano base, fior di latte, Sicilian pistachio cream, fresh burrata, basil oil, lemon zest.
Since 1974
Our Story
Marco Russo grew up in the kitchen behind this very restaurant, watching his grandfather Giovanni shape dough with calloused hands and a quiet confidence. The wood-fired oven at the back wall — the same one Giovanni had shipped from Naples in 1974 — is still the heart of the operation.
After studying under a master pizzaiolo in Naples and returning to New York with a deeper reverence for the craft, Marco took over Napoli's in 2003. He sources 00-grade flour from a mill in Caputo, uses San Marzano tomatoes grown in volcanic soil near Mount Vesuvius, and imports his fior di latte fresh every week.
He believes a perfect pizza needs nothing more than great ingredients, a hot oven, and fifty years of family memory.
"Fifty years. Same oven. Same dough recipe. We do one thing, and we do it right."
Est. 1974