Review

Known for New York-style pies, Pizzeria Mazzie eschews industrial yeast using only organic flour, water and sea salt to create a double-fermented natural levain dough. The result is award-winning pizza of the highest order. Established in 2017 by Big Apple native Jon Spearman and sporting modern décor and an open kitchen, Mazzie also serves a selection of Mediterranean-inspired delicacies, small plates to share, premium pastas and charcuterie boards and salads in various iterations. Beverage options cover international beers, heady cocktails and a wine list that includes organic and biodynamic varietals. Start with caesar salad comprising butterhead lettuce, roast pork croutons, onsen egg and grana padano robed in a superb anchovy dressing and pair it with rigatoni ragù featuring gragnano pasta topped by all-beef ragù dressed with tangy pecorino romano cheese. The pizza selection includes the recommended ‘plain but different’ which is actually anything but plain given its toppings of American tomato sauce, fresh garlic, wild oregano, basil, capers, anchovy and black olives. Also spectacular is the ‘tough guy’ featuring smoked fior di latte, Gruyère, pecorino romano, maitake mushrooms and house-made bacon. The substantial pizzas are ideal for sharing. A delightful dessert of pots de crème made with 72% dark chocolate and vanilla crème is a great way to end.