Polpettina

The pizza is one of the best locally. I follow David Portnoy and he gave Polpetina a very high score and it was well deserved. If anything, I thought the score should be higher. I liked it better than Johnny's in Mt. Vernon. I ate a whole large pie by myself and stole a couple of slices from the other pie I bought for my family. I will be going back soon and often. My new favorite pizza place.

Great neighborhood spot. Expect a little bit of a wait (5-20 minutes, depending on your party size) and a crowd. The space feels tight and a little chaotic. Service was attentive, though food came out as it was prepared, meaning that we got our appetizers after our pizza was served. Pizza is the way to go. We ordered a small classic Neapolitan and a square slice of the Fig. Both were great. We were less impressed with the clam appetizer; good flavor, but the clams were sandy. We will likely go back to try some other things, and definitely do pizza takeout.

I had heard good things about this place but found myself disappointed. I ordered a pizza online for pickup and specified a later time than their standard ASAP (25-30 minutes) because I didn't want it sitting before I got there. I had to circle the block several times to find a parking spot and walked in 1 minute before the scheduled pick up time. The guy at the counter was kind of a jerk and the pizza I got was Ice Cold before I even left the store. There was no heat on the bottom of the box, which indicated to me the contents were not hot. They had obviously ignored my pickup time request and threw the box onto the giant pile of pizza boxes (probably all cold) on top of the pizza oven. Needless to say the Pizza was Ice Cold when I got home and while it may have been tasty I will never know for sure. TL;DR - Don't charge $32 for a cold pizza and be a jerk about it.

I had the opportunity to eat here twice in the same evening and was very impressed with each seating. I started off with their pizza, regular grandma and the fig prosciutto and was blown away. NOT BLAND! Exceptional crust, perfect mixture of cheese to sauce. The crust was almost as good as the slice. You must try the fig slice, the sweet and salty mixed with a crunch are heaven in your mouth. Next was the frittes with a sunnyside egg and bacon sprinkles. Wow! The egg was cooked spot on and the fries were scrumptious in a medium size sercing. Impressive draft and bottle selection with KCBC IPA, Bronx No Resolutions, Allagash white & a house pilsner. Salute to the beer manager with varied styles and current (KCBC was a NE IPA). My wife had a Babe rose from a can, then moved on to the Negroni and Old Fashioned from their own aging barrels at the end of the bar. Large red and white wine selection too. Small quaint olace that goes left to right in two rooms rather than deep into the building. Dozen or so 2 tops along the windows facing the street and 7 or so spots at the bar. Unisex bathroom with fresh towels instead of paper towel machine (reducing carbon footprint one hand wash at a time) After picking up my daughter around the corner, I returned shortly thereafter to have dinner. Truffle carbonara with sautéed mushrooms on rotini pasta made my eyes roll back and loud pleasure groan. My wife had spaghetti and their famous meatballs. My wife is a very picky eater and rarely finishing her meal, except today. The marina with fresh basel was NOT BLAND AT ALL. In fact, this was the first time she did not use any salt or extra parmesean because the food was cooked perfectly. For dessert, I recommend the zeppoles with espresso marscepone to blast you off into food nirvana. Yes, the dessert was that good. Kristen the bartender was wonderful chatting us up, keeping my daughter involved along with detailing the evolution of the restaurant. A true master of her craft making Old Fashions and processing endless on line take out orders. The neighborhood loves the place and the food. Will go back for a date night and friends soon.