Mama's Too
pizza
We hold 623 venues in New York, NY and could score 353 of them. This one is not among them, so it has no position — not a low one.
There is no score breakdown to show: nothing we read about this venue earned points in any of the four categories, so a bar chart of zeroes would look like a verdict on the kitchen rather than on what it publishes. What we did read is below.
v1.7.4 0.0/100 = sourcing 0.0/50 (named-farm 0 distinct, named-region 0 distinct, attribute 0 distinct, buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 0.0/18 (capped at 35% of the 0.0-point evidence base).
Buzzwords only. This venue uses sourcing language ("farm-fresh", "locally sourced") but names no farms, regions, or verifiable attributes.
Local authority
- Best Pizza in New York City | Eater NY ↗
Eater NY
Local authority“tps://www.instagram.com/pugsleypizza/) Mama’s Too Open for: Lunch and dinner Price range: $$$$ for whole pies In an impossibly small Upper West Side space, the luscious square slices are on full display, each of them thicker, greasier, and more lushly topped than the one before. The crusts are crunchy, too, and the tomato sauce is slightly sweet. Note the stylish cupping pepper”
- NYC Pizza Delivery and Coronavirus: Restaurants Still Open With Slices and Pies | Eater NY ↗
Eater NY
Local authority“Mama's Too! Owner and pizzaiolo Frank Tuttolomondo’s critically acclaimed pies benefit from a slow fermentation and carefully selected ingredients. The standout pepperoni pie comes glistening with chile oil and topped with bronzed, bubbly mozzarella. For something less conventional, order the cacio e pepe, which is flecked with cracked black pepper and oozes whipped mascarpone,”
- The Best Place to Eat a Slice of Pizza in New York City | Eater NY ↗
Eater NY
Local authority“n opening day. Luke Fortney/Eater NY Mama’s Too What to order: House slice ($4.75), square slice with pepperoni ($6.50) Frank Tuttolomondo comes from a pizza-making family. For decades, his parents ran the Upper West Side pizzeria, Mama’s, but he wanted to serve a different kind of slice, one that was “more about the dough,” he says. He opened a small slice shop around the corn”