Photos: Francesco Sapienza
SIMÒ, known for its Neapolitan pies, now has a second New York City location in the heart of Greenwich Village. Simone Falco, the Naples-born chef, is the force behind the first location in the Meatpacking District and Eataly’s pizza concept Rossopomodoro.
The traditional 12-inch pies, called Pizze, made with Caputo flour sourced from Naples, San Marzano plum tomatoes, and Sicilian olive oil. Highlights include a traditional Margherita with San Marzano tomato and mozzarella di bufala; Pesto e Pecorino with house-made nut-free pesto, mozzarella di bufala, pecorino romano, and fresh basil; Diavola with spicy soppressata; and Cacio e Pepe with mozzarella di bufala, pecorino and freshly ground black pepper.
SIMÒ also offers a variety of Neopolitan dishes, including Insalata di Tonno with tuna marinated in extra virgin olive oil, mesclun greens and castelvetrano olives; Polpette al Ragu with house-made beef meatballs and Gnocco alla Sorrentina with house-made gluten free potato gnocchi in a san marzano tomato sauce and topped with mozzarella di bufala and fresh basil. There are also house-made desserts like Panna Cotta alla Nutella, and Cannollo Siciliano with ricotta and pistachios. Beverages include beer, wine by the glass and bottle, as well as traditional Italian beverages like the Simo Spritz, with Cappelletti, prosecco, and orange.
The restaurant is centered by an open kitchen, along with a chef's counter of green Italian marble countertops, custom birch plywood paneled kiosks and volcanic stonewall shelving lined with imported Italian ingredients.
SIMÒ is located at 75 University Place, New York, NY
For more information, visit simopizza.com
NEOPOLITAN PIES AT SIMO IN THE MEATPACKING DISTRICT