I pass by B Side in Hell’s Kitchen at least once a week on my way to yoga. I knew it was a pizza place but the name didn’t inspire anything in me, so it wasn’t truly on my radar until a friend’s Italian boyfriend said it was one of his favorite pizza places in the neighborhood. Well now…
B Side is owned by a Hell’s Kitchen restaurant group that includes Vynl (the name B Side making more sense, as it is tucked around the corner from Vynl which is on 9th Ave and serves comfort food), El Centro (Mexican), Hell’s Kitchen (modern Mexican) and B Squared (another outpost of B Side farther down 9th Ave).
Mark and I went for dinner one evening and sat at the bar. I love the neighborhood feel of this place. It’s tiny, with mostly high top tables and a wrap around bar that provides a lot of seating. The front garage windows were thrown open this evening, and there is more bar seating along with window ledge. The decor is sleek wood with bright modern light fixtures shaped like star bursts along the wall.
We split the Marge (traditional cheese pizza) and the Killer Bee with sopressata, honey and chili oil.
Both pizzas were great! Chewy bubbly crust and not too soggy in the middle like some Neapolitan pizzas can be (I know, I know, they’re supposed to be like that).
I think my preference was for the Marge, just because the Killer Bee had a lot going on with it, and I didn’t love the sweet honey on this one as much as on other honey pizzas I’ve tried.
Also, the wine list is short and to the point, but includes some solid glasses. I had a light dry rose that was perfect for the early spring evening and the fresh hot pizza.
With the advent of iPhone restaurant ordering apps, it doesn’t matter anymore if a particular restaurant delivers or delivers to your area because you can just place your order through this third party and they’ll pick up your food from pretty much any restaurant and delivery it to your door.
Now the problem arise when you choose to order from a pizzeria on the opposite side of New York City during rush hour on a weeknight. Not only does it take forever for your delicious pizza to arrive, but inevitably your pizza is cold.
Not to say that it’s not worth doing this, because obviously if the pizza is amazing, then it is. And the situation can easily be rectified by planning ahead so that you’re not ordering at 7pm, getting your cold pizza at 8:30pm, and by factoring in some oven-lovin’ time for the ‘za prior to consumption.
So last week, we downloaded one of these ordering apps and conjured up some classic Neopolitan [sic] wood-fired pizzas from Lil’ Frankie’s in the East Village.
I, of course, ordered my standard go-to pizza margherita and I got Mark a pizza salame piccante.
Even though they arrived cold, after some reheating, they were both thoroughly demolished. Obvi.
As you know, I really enjoy wood-fired pizza, and this was no exception with the chewy outer crust that you really have to rip hard with your jaw, super thin middle and perfectly portioned dollops of mozzarella and sprigs of basil. I also was pleasantly surprised by the very European touch of a black olive placed in the center of the pie.
I was, however, slightly confused by the image on the box….