For almost three years, Wood & Fire Neapolitan Pizza has been carving out a place for itself as Pleasantville’s favorite neighborhood pizzeria with its wood-fired brick pizza oven that churns out more than just some of the best pies around.
“I try to create the menu so it caters to everyone,” says Executive Chef Pasquale Abbatiello. Born and raised in Naples, Italy and later a resident of Queens, NY — and having studied at both the French Culinary Institute and in Tuscany — the 27 year-old knows good pizza. This is a sentiment shared by Wood & Fire owner Michael Ferrara, who has almost two decades worth of experience in the restaurant service industry.
“We like our pie still crispy but with that nice blistering crust,” Ferrara says.
Those pies come hand-tossed, loaded with fresh toppings, and perfectly baked. The Roman Pie serves as Wood & Fire’s traditional Neapolitan pizza: stretching dough paper-thin, using sauce made from only San Marzano tomatoes and a blend of fresh herbs, and topped with thin slices of true mozzarella di bufala before baking right on the oven floor to get its signature crisp crust. The Pesto-Buratta pie offers a more modern take on “grandma style” pies, with chewy, hand-stretched dough covered in delicious pesto and twelve-hour slow-roasted beefsteak tomato halves, topped with cool dollops of buratta and sliced prosciutto. A light dusting of parmigiano-reggiano finishes any pie.
Chef Abbatiello’s kitchen and wood-fired oven is also churning out some delicious fare you might not expect from a typical pizza shop. Sesame tuna sliders with avocado, jalapeño, and spicy mayo and house-made cucumber slaw are a fantastic table starter.
Those less open to sharing may prefer the shaved Brussels sprouts salad, sporting more slow-roasted tomatoes along with toasted hazelnuts, shaved manchego, pancetta, and red onion all over a cabbage-beet puree. For the more adventurous, a customer favorite is hands (tentacles?) down charred octopus over a bed of faro mixed with lemon pancetta, grape tomatoes, red onions, olives, and chili. The wood-fired oven helps bring out the salty and savory flavors of the octopus and pair beautifully with the faro salad.
Nearly a dozen pasta dishes — such as spaghetti carbonara with bacon, fresh egg yolk and grated cheese — show off Wood & Fire’s classic Italian fare, while entrées like pan-seared salmon with Dijon sauce and wood fire roasted vegetables display Chef Abbatiello’s New American prowess.
Drop in for Margarita Mondays, or select from a fine assortment of wines for more traditional dinner pairing options, which with half-off all bottles priced under $100 every Wednesday, are quite affordable. For happy hour pairings (4 p.m. to 7 p.m. every weekday) there’s no going wrong with a prickly pear margarita or a bourbon blood orange sunrise, a cocktail just created for Wood & Fire’s new sister restaurant, “Wood & Fire Southern Table” just a few doors down.
“Two-and-a-half years ago, when we opened, there was nothing here,” says Ferrara. “We love the area. We’re opening our second restaurant a block away!”
Wood & Fire opens for lunch at 11:30 a.m. Monday through Friday, and at 11 a.m. for brunch on weekends. While the kitchen closes at 9 p.m. Sunday, 10 p.m. Monday through Thursday, and 11 p.m. Friday and Saturday, the restaurant never closes until the last customer leaves, evoking the warm, community spirit its owners have worked painstakingly to foster.
Wood & Fire is also available for catering, private events, and even hosts weekly brunch from opening until 3 p.m. every Sunday. For classic and modern Italian and more with an elevated rustic twist, visit Wood & Fire Neapolitan Pizza in Pleasantville.
59 Marble Avenue
Pleasantville, NY 10570
Phone: (914) 747-2611