People always talk about John's Pizza, Grimaldi's or XXX, but there is a little gem on Bleecker Street that I highly recommend: Kesté Pizza and Vino. Serving sublime Neapolitan pizza, one of their best credentials is that their owner, Roberto Capiruscio is the president of the US branch of the Association of Neapolitan Pizzaiuoli (APN - Association of Neapolitan Pizza Makers), that ensures that Neapolitan pizza are made following strict guidelines (water temperature, specific flour, etc. ).

Dining room at Keste Pizza & Vino in NYC, NY

This place, that is not so big, has this warm and rustic feel that highlights even more their authenticity. And if you are curious about how they prepare their pizza, you can watch them make them in the back, where sits their wood fire oven.

We went there on a Saturday with our friend Caleb. For the four of us, we decided to order two pies (each had six slices). The first one was the Quattro formaggi, made with mozzarella, gran cru, caciocavallo ragusano, parmigiano regiano, basil and olive oil.

Quattro formaggi pizza at Keste Pizza & Vino in NYC, NY

The second one was a red pie: the Prosciutto di Parma, made with tomato sauce, homemade mozzarella, prosciutto and olive oil.

Both pizza were delicious: the floppy crust was thin in the center and puffed up on the outside, with a nice char and crispness. The Quattro formaggi had lots of cheese in it, definitely satisfying the cheese lovers. However, I wished the other one had more prosciutto. But still: I was a delicious pizza.

Although my top one is still Luzzo's, I love Kesté Pizza and Vino. If you would like to try or eat a true Neapolitan pizza, this is your spot.

Enjoy (I did)!

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Keste Pizza & Vino

I Just Want To Eat!