#InauguralReview #UndergroundPizza Since 1982 by #BenedettoDavi 3 Hanover Square #Downtown #Manhattan
It's not who you know, it's WHOM YOU KNOW and we are always thrilled to discover a pizza place new to us, namely, Underground Pizza by Founder, Executive Chef and Owner, Benedetto Davi. The name alone is a winner as it is reminiscent of one of the best people whom we ever met, Tony. Originally from Palermo, Sicily, Ben arrived in New York at age 9 in 1971 and he grew up in Manhattan's Little Italy! The country Italy's loss is your stomach's gain. Though it is no longer literally underground, Underground Pizza once was which is how it got its name and today it is located at 3 Hanover Square in Downtown Manhattan. This is our first visit ever here. Downtown Manhattan navigation can get tricky: it's the original spot of the whole city as you probably know, way before the grid. However, we have every confidence you know where Delmonico's is as Peachy has constantly raved about it, so if you stand in front of Delmonico's and turn around with your back to 56 Beaver Street, in front of you you will see this pizza. Obviously, if your nose is working you will also smell the sensational scent.
The first edible we encountered was the traditional building block: the plain cheese 18 inch large. It was cheesy perfection and crisp and piping hot. The truth is it looked so fantastic you know the Pizza Eater in Chief could not wait and she nearly burnt her mouth in enthusiasm. Wait for it to cool a little. Crisp, fresh, piping hot and just what we were looking for, it set the bar high for the rest of what we considered.
Note that absolutely everything here is made to order, and is therefore super fresh.
We also like the cheerful doggie mascot and if you like dogs too, it adds extra fun.
The Caesar Salad was a classic with Parmigiano Reggiano and Pecorino Romano too, and we chose to add grilled chicken. Note everything was well-cut in this example and for everything we ordered, it was well-cut. This is a details aspect that not all pizza places execute. We like nuances like this. This was dressed, as ordered.
We have a lot of experience eating Greek Salads, so we like to see how other people do them. Romaine, feta cheese, olives, tomato and red onions in perfect proportion were the ultimate in fresh in the dead of winter, a feat few pizza places achieve further attesting to the initial excellence we encountered. And believe it or not, Ms. Uberpicky I do not like practically anyone's salad dressing said she liked this one, which is bespoke and made in a proprietary Balsamic method by Benedetto himself. Not all pizza places have Calzones and when they do there are only a couple of choices. The Calzone itinerary here is impressive and we tried for probably the first time- the first time Peachy remembers anyway at the moment: a Meatball Calzone. The Meatballs are all-beef and delicious and enveloped inside along with the cheese. The fabulous Marinara is the party on the side and it gives you the opportunity to play with your food and dunk it with your pinkie out of course. Every tomato sauce item on this menu is crafted with Nina San Marzano tomatoes, adding to the quality.
Shrimp Parmesean is not found everywhere but when we discover it done as well as it was done at Underground Pizza, it is a special highlight. You may look at the picture and say: Peachy, that looks like Chicken Parm. Well, we ate it and can verify that it is indeed Shrimp. Plus, if you have ever met her, you know Peachy's intimidating height brings you an understanding of her natural kinship with shrimp. So naturally, you know she had to try the Chicken Parm and it arrived in all its shining glory as an entree. Avid readers know of our high affection for Chicken Parm done well everywhere (some of the best Peachy's Picks here) and our first encounter with Chicken Parm by Benedetto Davi was a positive one. It was perfectly pounded, luxuriating in sauce and further highlighted by lovely Penne served al dente. They use Barilla pasta.
The pasta section alone could be its own restaurant with around 18 choices.
Penne with Spinach, Chicken, Garlic and evoo is a modern classic to behold and again, every item was in bite-size pieces evidencing the attention to detail we found this trip. The flavor was even better and as springtime comes, this is on the lighter side for a sunny day.
The pizza choices are even more infinite and the only limit is your imagination.
Peachy favors vegetables on pizza all year but especially during Lenten Fridays, and Underground Pizza presented us with exactly what we ordered: spinach, mushrooms, garlic, onions and tomatoes bruschetta-style in perfect tandem waltzing on the fresh, crisp crust that you have to have.
Not all pizza is created equally.
Some is just better!
And we never edit pictures: this is the truth of all we tried and think you ought to try too.
Finally, the simplicity of the Chicken Roll hits the spot as it is surrounded by pillowy dough baked just right ready to cannonball into the spectacularly pleasing marinara.
Underground Pizza really impressed us on our first visit, and we look forward to seeing what they do next.
