"Most New York pizzerias make a big deal of their oven, and Boerum Hill's Sottocasa is no different: They flew in a two-ton behemoth from Naples, and after realizing it was too-many-tons for the floors of their ground-level townhouse space to bear, they craned the oven up and over the roof and finally installed it in the backyard. The Italian owner cut his teeth working at the Italian-run Kestè on Bleecker Street, so the Neapolitan pizzas bubbling in Sottocasa are, to say the least, credentialed. Emphasis rests easy on fine ingredients, so trust that bubbly crusts will shine with organic tomatoes, Fior di Latte Mozzarella, and a custom-labeled olive oil from Sicily." - Andrea Whittle, Jessica Kelly
