Past issues
The Paper in print
RSS feeds
Print edition (PDF)
Email Alerts RSS Feeds
The pizzeria, named for the couple’s daughter Layla and son Jones, offers pan pizzas that O’Keefe says are “thin and crisp” because they’re baked in shallow metal pans. The pies, available whole or by the slice, can be topped with roasted plum tomatoes, grilled portabella mushrooms, artichoke hearts and homemade meatballs. Once inside the rustic, brick-walled, tin-ceilinged dining room, which O’Keefe describes as “very pizza parlorish, but nicer,” diners can tuck into their pies or a pasta dish such as penne in wild mushroom sauce or spaghettini with artichoke hearts and sun-dried tomatoes.
Salads are available in appetizer or entrée sizes and there are also “presses,” panini-like sandwiches. Until the wine and beer license is granted, there’s a B.Y.O.B. policy with no corkage fee. Come spring, diners can enjoy a meal al fresco in the garden behind the eatery.
©2007 The Brooklyn Paper
By submitting this comment, you agree to the following terms:
You agree that you, and not BrooklynPaper.com or its affiliates, are fully responsible for the content that you post. You agree not to post any abusive, obscene, vulgar, slanderous, hateful, threatening or sexually-oriented material or any material that may violate applicable law; doing so may lead to the removal of your post and to your being permanently banned from posting to the site. You grant to BrooklynPaper.com the royalty-free, irrevocable, perpetual and fully sublicensable license to use, reproduce, modify, adapt, publish, translate, create derivative works from, distribute, perform and display such content in whole or in part world-wide and to incorporate it in other works in any form, media or technology now known or later developed.
Print this story
digg
del.icio.us