Entrance
Stepping into the inconspicuous interior of NA Slice, located just minutes from Washington Square Park and NYU, my first impression was, quite truthfully, slight disappointment. When I had heard of the opening of a new pizzeria that was sporting traditional Italian fare, I was imagining a dim, dusky, interior, white cloth-clad tables, and waiters milling about, explaining the menu in thick accents. Instead, I was greeted to a bright interior, bar-stool style seating, and Doordashers running in and out, picking up orders.
The casual but beautiful interior
I set my bar ever so slightly lower, but this meant that I was even more impressed upon learning about what NA Slice truly has to offer.
Background
With a name created by combining the words Napoli and slice, I soon learned that NA Slice was about as traditionally Italian as it gets. Owner Luigi Gallo, a passionate and hardworking man, was raised in the heart of Italy, in the city of Napoli, and spent years perfecting his childhood experiences with food and learning all that he could about the cuisine with other great chefs. With over twenty-five years of hands-on time with core Italian dishes and ingredients, Luigi is authentic through and through.
Luigi Gallo in front of NA Slice
He has now grown to beyond a restaurant owner— he is one of the largest suppliers of premium Italian ingredients and goods in NYC, working directly with his connections in Italy to import fresh, delicious items directly to his warehouses, and then to his customers. It is the logical next step to maintaining his status as the source of all things premium and top-tier, but even with such a big role in NYC’s food scene, Luigi remains humble; he is friendly to all, and understands that he can continue to improve. While other owners eventually upgrade their living conditions upon finding the smallest amount of success, he chooses to live in the apartment directly above his restaurant, allowing him to be in the kitchen in a matter of seconds and instantly behind the counter, offering a smile to the next customer.
In Bocca
His was the first face I saw as I entered, and right away he greeted me with a firm handshake.
Burrata and Truffle Pie
He asked me what I wanted to start with, and I asked him to surprise me, but that I was vegetarian. “We have plenty of vegetarian and vegan options. I think you’ll like the black truffle burrata pie first!” he replied. And oh what a pie it was. First, I could see right away the authenticity of the food: this was not an everyday, typical NYC pie. This was the original Italian pizza; a seven-inch width, with a think, fluffy crust, Italian tomato sauce, and amazing, creamy, D.O.P. mozzarella sorrento, all topped with the most wonderful burrata I have had in a while.
The experience of taking my first bite, cut with a fork and knife, really brought me back to my time in Italy, and I savored each bite of cheese, sauce, and truffle with extreme fondness and appreciation.
The next several plates were no different; Luigi brought out each dish with the happiest grin, and made sure I was thoroughly enjoying my meal.
Next, I got a burrata and basil pesto pie, covered in the most amazing cherry tomatoes and the amazing burrata once more (I am a sucker for burrata!). This pie was my personal favorite, and I took in each bite with gusto, but also slowly to not rush to an empty plate too quickly. Last, I adventured through a plate of porcini mushroom tagliatelle, little bundles of mushroom, parmigiano reggiano cream, and fresh-made pasta. This was as true-to-roots as it gets, and I was absolutely loving it.
Burrata and basil pesto pie
A Talk
After my meal, I sat down with Luigi Gallo to gain a little bit more understanding into what drives him, and what his plans are for the future of his business. He gave a little bit more of his backstory, explaining that he started laying down the foundations for his name as a supplier when he was still in Italy. “I began exporting Italian foods [to] Japan, Korea, United States, a little company with great products,” he explained.
That has led him down the road of constant growth, since his products are constantly in demand, and he now owns ten companies. This never let him stray from his mission to keep all his ingredients authentic and fresh, however: “Ninety percent of the products are from Italy, so everything we eat here, the flour, the mozzarella, the burrata, the mortadella, everything is from Italy.”
Past made fresh daily
He explained that he keeps everything in a warehouse in New jersey for easy access, and this allows the products to remain fresh and be delivered the same day. “It’s all certified and D.O.P. I’m not the biggest supplier in America, but I definitely am in Japan and Korea,” he says in a bit of proud assessment of his success. We finished off the interview with some light thoughts about the future of his pizzeria. “I definitely need to make it look more Italian!”, he exclaimed. “Too many people enter thinking it will be a cheap and quick slice, and too many people looking for authentic food don’t find it. I need to add a live musician or something!”
Closing Thoughts
NA Slice is a gem in NYC, a restaurant often overlooked, but fondly remembered upon visiting. The owner, Luigi Gallo, is a maestro when it comes to Italian fare, and is completely committed to his mission to spread authentic cuisine to anyone he can. His love for food clearly shows.
He gives back to his community, even partnering with the 2024 Summer Fancy Food Show, where he will offer his teachings to newcomers in the food scene. I implore anyone who is looking for a little change from their normal pizza to step into a slice of Italy, and visit NA Slice as soon as possible.
