Is lucali worth the wait?
– It’s definitely worth the wait. It’s definitely worth getting there at 4:30 even if you’re not going to eat until 7:30. – We got here at 4, my buddy Riley planned the strategy out and said, “You gotta get here at 4 and put your name in at 5,” and we waited about an hour more or less.
What time should I line up for lucali?
If you plan on heading to Lucali, your rule of thumb should be that a spot in line near the Bodega pretty much guarantees a table at 9 PM or later.
What part of Brooklyn is lucali in?
Lucali is a pizzeria founded by Mark Iacono in 2006, located in Carroll Gardens, Brooklyn, New York City. The pizzeria serves brick oven pizza and calzones.
How do I reserve lucali?
Reservations are currently open online or you can call 212-554-1515 to book a table.
What cheese does lucali use?
Iacono uses a combination of cheeses on his pies: first a low-moisture mozzarella, and then some dabs of imported buffalo mozzarella on top.
Who owns Lucali pizza?
owner Mark Iacano
Lucali owner Mark Iacano is credited with opening one of the best pizzerias in Brooklyn, even if his wood-fired pies are some of the toughest to get ahold of.
Who owns lucali?
Who owns Lucali?
Who is the owner of Lucali?
Mark Iacono, the chef and owner of the incomparable Lucali, has walked by Torrisi Italian Specialties many times with his eyes closed.
Is Lucali Wood-Fired?
The process is reminiscent of the famous DiFara’s pizzas. However, unlike the iconic DiFara’s, Lucali’s pies are baked in a wood-fired oven that chars the crust gives them a more rustic Italian character.
What cheese does Lucali use?
Who owns Lucali Brooklyn?
Lucali owner Mark Iacano is credited with opening one of the best pizzerias in Brooklyn, even if his wood-fired pies are some of the toughest to get ahold of. The no-reservation restaurant starts accepting names for dinner at 5 p.m., but by 4:45 p.m. most days there’s already a block-long queue down Henry Street.
What kind of cheese does lucali use?
He lays a perfect line, of a perfect blood-red and uses the back of his ladle to radiate it out into a perfect circle, infinitely symmetric. Iacono uses a combination of cheeses on his pies: first a low-moisture mozzarella, and then some dabs of imported buffalo mozzarella on top.
When did Lucali Brooklyn Open?
The lowdown Accidental pizzaiolo Mark Iacono opened Lucali in 2006 as a labor of love, to save the local candy store of his Carroll Gardens youth from an uncertain, generic fate (i.e., becoming a Subway or Dunkin’ Donuts, he feared).