First Look: Neo Pizza Napoletana

I caught up with Neo/Olivella’s owner Charlie Green last week, just as his Neo Pizza Napoletana was opening for its first day of business. Green has added thick panini-style sandwiches and fresh pastas to the menu mix, including a classic spaghetti with homemade meatballs (a traditional mix of pork, veal and beef), and ravioli topped with a ragu of tomatoes, sausage, eggplant and onions.

Me? I’m sticking with the terrific pizzas, constructed on soft, chewy, blistery crusts that you can fold over so you don’t dribble any of the creamy, gooey mozzarella that Neo makes in-house every morning.

Unlike most of the rest of Victory–and Olivella’s in Snyder Plaza– Neo’s spacious, edgy design makes you want to linger: a lounge in the back, glass hanger doors than swing open to bring the outdoors in, salvaged mirrors and doors, big patios, reclaimed shiplap wood, white subway tiles, exposed brick walls. Alas, there’s no by-the-slice option.

“We couldn’t exactly replicate what we were doing at Olivella’s,” Green says of the design. “It wouldn’t make sense.” Good choice.

(There’s free 2-hour parking across the street.)

Check out the video here.

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