We’d heard a lot of good things about Brick Oven New York Pizzeria. Truthfully, most of them are deserved. The little restaurant was packed when we arrived. A quick 10 minute wait got us a table for two, though for a bigger group the wait may have been longer.
The wings didn’t look like much, but they were crispy and spicy, and the closest thing to good old, American bar style as I’ve had over here. They went quickly, and I had to be convinced not to request another order. We expected the pizza to be pretty good, but this appetizer was the surprise of the night.
One bummer was the price of the beer. They don’t have anything on tap, so it’s strictly bottle prices. I tried the sangria instead, but I found it over-sugary and under-winey. The fruit detracted from the wine rather than complement it. The lemonade Eric ordered was very sweet, but fresh and tasty. Next time I’ll take the teetotaler option.
The pizza was fantastic. When you go, make sure you order a half and half to try several kinds. It’s not printed on the menu, but for a 3000 won fee, they’ll let you split the pizza, even if your choices have different sauces as ours did. I have a deep, longstanding love affair with pepperoni, and while I adore living in Korea, it’s not always easy to find good quality, spicy pepperoni that crisps up just right. This pepperoni delivers on all fronts. The pesto side was almost as delicious, filled with chicken, spinach and feta cheese. It was garlicky and satisfying.
The crust was crisp and thin, just as New York pizza should be. Despite the chintzy taxi cab plates and the glaring fact that they cook their pizza in a commercial pizza oven rather than a brick oven, they seem to have gotten the pizza recipe just right.
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I Can Haz Kimchi? 