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I suppose I can (sort of) understand why people are making such a big deal about the supposedly bad crust. Its slightly more chewey than your typical NY "Ray's" pizza. But the reviews make it seem as if you're chewing a wad of Bubblicious rather than pizza crust. Pay no mind to their hyperbolic rants.
Truth be told, I thought it was awesome. The crust tasted fresh and the ingredients fresher. We loved the "Keste" Pizza and were quite pleased with the Quattro Fromage as well. Stocking Manabrea beer was a nice touch also. 3 beers, 2 pizzas, $60 (incl. tax and tip). A pretty fair deal in my book.
The service was attentive and polite. It isn't the sort of place where you'd enjoy a 2 hour dinner, but we didn't feel too rushed. All in all, I would go back there without hesitation.
I think a lot of people (falsely) consider themselves pizza connoisseurs and get uppity about which is "the best" pizza in New York and try to belittle anyone who disagrees. Is Keste the best? I don't know, probably not. But its very very good, particularly if you're looking for a more "modern" or "authentic" and fresh style pizza and not the traditional NY (but also very good) stuff you'd see at a John's.
Note: For the people who worry about the speed, the extra-thin crust is cooked at an extremely high temperature, which means that it is cooked far more quickly than the thicker crusts you see at a pizza parlour. My understanding is that none of their ingredients are frozen.
I feel like I might get slaughtered for posting up this review... but I'm afraid the best Neapolitan pizza I've ever had came off the back of a truck (Pizza Moto).
The wait wasn't as bad as I thought it would be for a table for two, and the restaurant has that packed buzzy atmosphere that makes a dinner out feel quite hectic. This is a place for an efficient date, so don't bring that laid back NYU philosophy student you stayed up chatting with until the wee hours of sunrise.
I'd always thought the true test of a good pizza would be to order something simple and classic, where the base ingredients can really shine, so I got the regina margherita. My date was allowed the more exciting choice of the pizza del re. Unfortunately, I was disappointed when my pizza arrived hot and soggy. The pizza del re was far better - less soggy and piled high with mushrooms and proscuitto that cleverly masked the bland crust.
I'm open to coming back and trying some other pizzas, but I think the better choice next time would be the more adventurously topped options.
Went to Keste on a rainy night some weeks ago, and I was quite impressed. Even though it looked busy, my wife and I got a seat right away. Service was prompt, friendly, and quite knowledgable regarding the menu.
This is the closest thing I've found in New York to proper pizza from Naples, Italy, where pizza was allegedly invented. The style is somewhat different from what you're used to, as the pizzas are baked quickly in a brick oven, and tend to be somewhat "wet." You just hunch over your plate and down the things as fast as you can, and there's really no reason not to consume these at a high rate of speed.
The ingredients going into these pies are great, the style is authentic, and I will go back again and again. The wife and I each got a pie and we shared a carafe of house red, so it was pretty reasonable for date night.
NOTA BENE: For those low-rated reviews, below, the reviewers are probably evaluating the pizzas on their own idea of what pizza should be. They're saying, essentially, "I went to this supposedly awesome sushi place, and I couldn't eat anything there... barely any of it was cooked. It was terrible." So please, read with caution, and understand that when you go to Keste, you're going to get a more traditional, more authentic style pizza than you'd find in most NY pizza places.
The Worst Pizza I've ever had , the crust was almost raw in the cente The pizza came to the table MAYBE eight minutes after we ordered. I knew , that's a very bad sign . Good food takes time.
Basically it cost 60. bucks for 2 pizzas that wouldn't measure up
to something frozen. I'm glad I don't work there I 'd be ashamed.
Just leap frogged into my new #2 spot (after DiFara's). It's been on my list since it opened but finally popped in on a recent Sat afternoon with limited time and got a two top right away, no waiting. Our waiter couldn't have been more attentive and friendly...and the pie literally was on our table less than 5 minutes after ordering.
A lovely Keste pie where prosciuitti, grand cru cheese, arugola and olive oil come together and have a symbiotic party in your mouth, not to mention sitting on top of some of the best crust you'll ever have. Hot damn that's some tasty pizzer!
Stop reading this and go...now...no, seriously!
Here are some words to describe Keste's Pizza Crust:
Mush
Mush
Mush
Mushy
Mush
Mush
Mush
Did I mention yet that the crust is mushy and once you go to chew it, the taffy-like texture turns into what I would imagine baby food pizza crust is like?
Time Out NY and New York Magazine, you have steered me wrong. You have steered all of us wrong. Who are you marketing your articles to? From what I observed, yuppy couples trying to impress each other. Tables for two squished up next to each other while you shovel in mushy pizza. Gah-ross.
Time Out and New York Magazine, are you so easily swayed and impressed by the new kid on the block? The "best pizza in New York?"
No. The answer is no. This pizza made me hate pizza. And I love pizza.
Pretentious, over-hyped, and full of themselves. I like my coal and wood fired pizza with extra basil leaves. When I asked for extra basil at Keste, I was met with a snobby response.
"Our pizza chef is very particular, nothing must be changed."
Apparently the pizza chef didn't care that I doused my pizza in red pepper flakes because that was the only way I could eat his garbage.
The two stars are for the sauce (admittedly, very delicious) and the fresh mozzarella cheese (also great). And that is it. If you like mushy crust, you'll love it here. If you are looking for charred crust with fresh mozzarella from Naples, Italy go to Luzzo's instead.
I will not be back. More for you.
The smell alone will drive any man's stomach wild. With a packed house on a Saturday night you will see why this place is number one.
The Pizza Del Re was absolutely divine and unforgettable. What distinguishes this pizza from all others is the truffle oil. The combination of the mushrooms and the mozarella enhances the flavor of the truffle oil while the proscuitto creates the salty but yet delicate balance.
Other dishes were pretty good including the salad plates and the special of the day (white pizza with grape tomatoes, fresh basil and burrata cheese).
High quality/fresh ingredients and excellent service, what more can you ask for? Come here before or after the rush, or else, be prepared for the long wait.
P.S.
The tiramisu speaks for itself considering that we devoured it within 30 seconds.
No wait on Monday at 7:15 pm. How nice!!!
The rave reviews are understandable and the mention about the love/hate relationship for the crust. The pizza's are really good, with quality ingredients. Is it worth dropping $80 + tip for 2 pizzas and some wine and a salad, not so much. My friend was so excited to join me as she loves this place. I understood her devotion for the Neapolitan traditional style of pizza. I liked only half of what we ordered though, so I do need to go back and try more items.
We had a salad with pear and mixed greens and walnuts which had a great light dressing of olive oil and lemon. Also shared the Keste pizza which I would get again as this was the best thing we ordered. We also shared the salsiccia e friarielli with italian rapini (Baby Broccoli?) sausage, smoked mozz and extra virgin olive oil. This one sounded so good, but was eh overall. The smoked mozz was a little too over powering for the other subtle sausage and bitter broccoli.
But I do want to go again and try maybe the basic pizza. And the quick service is greatly appreciated.
Keste makes the best Italian pizza in NYC!!
Their dough is really soft and chewy in the inside and crispy outside with the ideal thickness for me. The ingredients they use are always fresh, which I think is the most important aspect for pizza.
I usually get the Margarita but their original pizzas are great as well.
This place is pretty amazing pizza - feels like you are in italy. I would give it 5 stars except I think it does not have enough of a vegetarian selection.
The pizza here tastes fresh and they use the perfect combination of cheese and sauce. Their brick oven was hand made by someone they called over from italy. Overall, it's always a long wait but definitely one of my favorite places in the village.
I personally like their plain cheese pizza but their exotic pizza tasty.
if you are in the village and looking for some pizza...check out this place.
The pizza was quite good although I personally found the dough to be way too salty - but we were hoping for more - especially given the recommendations and the buzz.... pricey too... and although they're quite funny little Italian servers, their focus is turning tables fast. If it's dinner you're after, there are better dinner options for the money.
Ordered the namesake pie and the one with the rapini. The namesake was just ok, nothing memorable.
The pie with the rapini was pretty much the worst pizza I have ever eaten. It was over salted and overly bitter, the rapini was cooked poorly and the sausage on it was essentially ground meat with a little seasoning.
The crust was mediocre flavor wise, and very soggy.
Overpriced.
We're split on this place. Even though this is NY Mag's #1 pizza joint, one of us loved it while the other one thought that the crust was soggy and too weak to stand up to the watery buffalo mozzarella on the pizza that we ordered. Even the magazine article mentions that the crust at Keste is love it or hate it, and I guess we loved it and hated it too.
This place is small with an OK atmosphere. The pizza is expensive (but inline with similar places) and the wine list is strangely overpriced. We hate the location on that fratter/tourist heavy corner of Bleecker but otherwise, the atmosphere harks of Una Pizza Napoletano.
Go here for:
Amazing Pizza
Generic Wine
Born-and-bred Italian Waiters
Do not go here for:
Beautiful Ambiance
Short Waits
A leisurely 3 hr meal
A haven away from annoying NYU students
Their pizza is really fucking good. I would have given 5 stars if I didn't have to wait over an hour to be seated, though they did bring out a free pizza for everyone waiting outside.
In a few short months, this place has climbed the oft referred NY Mag's pizza rankings to the top spot, and thus has been continuously attracting a constant stream of those seeking to pay homage to the fine handiwork of a Naples-born pizzaiola.
Arguably one of the best pies that The City has to offer, the crust is motherfreaking doughy. Kinda bouncy even. The marinara, sweet and slightly tangy. The cheese, just the right amount (though you can never have enough cheese). The toppings were fresh and phenomenal. We had the Keste and the Funghi.
The Keste's prosciutto tasted like it was just cured, the arugula just picked from the garden, and the parmesan just pasteurized. The toppings were not cooked and the blend between a hot pizza layered with fresh toppings was just so refreshing. The Funghi's was just mushroom on top of a regular pie but Oh Man! The fungi was perfectly plump.
Keste knows how to make a mean pie. The service is great and prompt. The place is definitely tighter than you would ever like it to be as you seem to be a part of anyone's conversation within two feet of you but it's ok. You'll be too busy stuffing your face with pie anyway.
Tip: The waiter told me that he saw a dude scarf down three pies in 45-minutes. He was given his third pie for free because the pizzaiola had never seen such a thing. I'm not sure if I could ever do that but hey, a free Keste pie might just be enough inspiration. Try this place out and you'll see why.
After New York magazine ranked Keste as the numero uno pizza place in New York, it was only a matter of time before I gave it a try.
I finally got my chance when I sat down with a couple of friends and some out-of-towners for a killer Friday night meal last weekend.
I'm not sure if Keste is the No. 1 pizza in New York (I mean, that is some serious shit) -- but we sampled four different pies, each made in the traditional Neapolitan style, and had judges from three continents. And we all agreed this was some damn, damn good pizza.
My favorite was the salsiccia, which perfectly combined italian sausage, basil, extra virgin olive oil and a slightly spicy sauce. I also digged the margherita, which was almost as good -- eating a slice was like licking a garden.
We also tried the quatro formaggio and the prosciutto-laden keste. I loved each one pizza as if they were my children. Each one brought something different to the table, but they were all wonderful and unique in their own special way.
Service was also outstanding. Even when the owner came to kick us out at the end -- as we were just lounging with our vinos and shit-eating grins, while the mobs intensified outside -- he did it with style and warmth.
It was time to leave but we will be back.
With John's across the street it's pretty tough. But Keste rocks..the chewiness of that crust, the sauce..just..beyond words...the best pizza i've ever had. If you think those chains are inedible and refuse to have steel oven pizza bc it tastes like cardboard, then keste's is for you. the chocolate pizza is heavenly..if the line's too log go to john's..but dont forget that keste will change ur pizza world. it'll make you a better human being..we can stop Iran from building nukes if we give them keste...some tell obama..quickly
H-O-L-Y mama mia! I think I may have died and gone to pizza heaven! I honestly don't know how after eating Keste pizza, I can ever go back to the ho-hum days of west-coast pizzerias...even my favorites out here don't hold a candle to the neapolitan wonder I experienced at Keste.
Now, everyone always said NY pizza was the stuff dreams were made of...something about the tap water yielding the perfect dough recipe...but this was beyond even my wildest expectations. Eating here was easily the highlight of our trip to New York. We recommended it to some Santa Cruz friends who came to town the week after us and they had a very similar experience. So we know they're consistent, too!
Honestly, I love places that focus on just one thing and perfect it. Keste is a classic example. Neapolitan style pizza is their main squeeze and they nailed it! This is certainly not "New York Style" pizza...as another yelper mentioned if you come here looking for that you'll be disappointed. Think of comparing apples to oranges. Chicago, New York, Sicilian, Neapolitan...they're all their own unique creatures. After my meal at Keste I am a convert to the Neapolitan is the best pizza EVAR club.
Prices were absolutely reasonable considering the lasting impression. NYW and I shared their namesake pizza, the Keste, and it was 16 or 17 bucks. Super thin crust, light fresh sauce, a small amount of fresh mozzarella, topped with fresh arugula, gran cru (shaved cheese), and prosciutto. SO GOOD! It's a bit narrow and cramped inside, so come at off times and you'll be more likely to get a seat with ease.
Think about it. Awful frozen pizzas and Little Caesar's cost a few bucks. To have the best of the best, you only need pay a 300% markup. As compared to wines, which have 100000% markups at the higher end. This is a steal! GO HERE NOW.
Does it reach the hype? I don't know but it's very high. The crust is super bouncy due to that 00 flour and the charring blasts my taste buds into outer space. The owner, while looking like a German war hero, is actually a sweet guy and is proud of his work and his kitchen.
People are all: "ohhh ohh, it's too wet and soft and limp..."
Just accept it, man. Different pies for different guys. Got some leftover tomato slop? soak it up with that big, salty coastline of a crust.
The tomato sauce isn't my favorite but the other ingredients rest right up with the best of the city. Who's number one? ehh, here's another question: Who give's a fuck?
On the previous visits to Keste, the pizza was definitely good, but never something that belonged in the pantheon of pizza greatness.
Last night, I made my third trip to Keste and the pizza was phe-nom-e-nal. I loved every bite of every pie we ordered (margherita, salame and a prosciutto e arugola). The mozzarella was creamy and salty, but not overly so. The olive oil was plentiful, but not heavy handed. The crust was chewy and packed with flavor. The three primary ingredients were balanced and working together like the '85 Bears. I ate until I could eat no more.
Is it wrong to give a place 5 stars based on the experience I had a 1/3 of my visits? Sure, probably. However, pizza like I had last night is why I keep trying new places and returning to places that don't always hit the home run. I'll eat at 7 different places in a day in the hope of finding that one moment of pizza perfection. When I find it, I will shout it from the rooftops.
Go expecting a 4 star visit, but know there is the possibility that you could be there when the stars align and you're given a glimpse of perfection.
we came early on a friday night and didnt have to wait. the server would blurt out italian words here and there like grazie or whatever they say. trying to keep it authentic i guess.
we ordered a salad which was ok. then the pizza that i cannot forget about. we had the specials. the fresh mozarella with tomatos and basil and then a proscuitto and arugula one. both were so yummy. i keep thinking about them even though im back in sf.
the servers are a bit weird i think. not the friendliest. we gave them the bill with payment and asked for change. two of them went to a corner and went through some little hoopla about the change. and when they came back they didnt bring the change from our payment. not a huge deal but a little weird.
Keste is not your average pizza parlor. It's swanky and has a pretty impressive focal point of a wood burning bell shaped brick oven. Keste is certified by the Associazione Pizzaiuoli Napoletani. But even with all of it's certifications and fancy degrees, I left unimpressed. I guess Keste just isn't for me. I'll take the corner pizza joint and dive over Keste any day.
I remember chewing but I don't remember the flavors all that well. I was underwhelmed by Keste. I was deeply disappointed. I didn't feel like I was eating pizza. I just felt like I was eating bread. In fact the pizza at Keste reminded me of the bialies from Noah's Bagels on the West Coast. A bialy is good because it is a bialy. Keste's pizza is not good just because it reminds me of a bialy.
We got the margherita and prosciutto cotto pizze to share. I found the margherita short on fresh basil and the prosciutto ham too soft. I felt like I was eating deli meat on my slice. If I wanted a ham sandwich, I would have stayed home. The sauce was okay and the cheese was cheese. I guess my biggest gripe was the dough and shape. I'm not a fan. I like things symmetrical and sturdy. The pizza looked beat up and tasted like a pillow of bread. If this is true Neapolitan style pizza, then perhaps I will not be eating a lot of pizza when I go to Naples.
The restaurant is nice and is a great spot for dates and meals. I just hope your party likes this style of pizza. The oven is impressive and the staff does welcome you to take a look and learn about this style of cooking. The bathroom in the back gets hot as Hell because it is behind the oven but when you gotta go, you gotta go.
The only thing that I am curious about trying if I ever return to Keste would be whatever pie or dessert they serve with Nutella. If you make a trip by the oven you will see the biggest and baddest jar of Nutella that ever existed. It's epic. It's glorious. It's Nutella! And I want to know what they do with it.
Move over CPK. Keste is about to knock you square out of NYC.
This place used to be a tasty little bagel shop that just never got any recognition and eventually went under. Although it was a sad day when I had no more coffee and bagel delights in the AM from here, I was curious to see what would be put in its' place. While renovations were nearing completion, a cabana was suddenly up one morning on my way to work-it read "Keste Pizza & Vino". I was not excited. Another pizza place, right across the street from John's and a hop, skip, and a jump from Bleeker Street??? I told myself it would be done within weeks, I told myself the pizza would be whatever, and I told myself "You'll never go there...."
As the weeks went by, and the place opened for business, the crowds started piling up in front...a crowded brand new place in the West Ville at 5:30 on a Tuesday?? Who's eating there, it's all just hype, it won't last, and I won't give in were the thoughts running through my head. Then it was weeks, and then months that passed. Still a crowd on a random weekday early evening? What gives? It was time to read up on this place.
Okay, so it seems like an Italian CPK. Big deal. But that crowd. There's something happening here. New Yorkers don't make a crowd in front of a place if it sucks. I gave in and decided to try it. I went around 6:30 or so on a weekday evening, we put our names down with a busy host running back and forth through the place, and went outside to wait our 30 minutes. John's was empty. I was tempted, but decided to stay and wait. About fifteen minutes into our wait, the host came out with a pizza cut into mini little slices, and told everyone waiting to have a snack, and that he wasn't going back inside until the pizza was done. Everyone waiting grabbed a bite, and boy oh boy was it good. My husband and I just looked at each other wide eyed, and stunned, and then we grabbed another little wedge off of the pizza plate.
We were called in to sit soon after. Cute little set up, you can see the pizzas being made in the back. Small space loaded with as many tables as possible-pretty typical for the smaller restaurants in the area.
The wait staff was polite with wonderful italian accents. They are all running around back and forth,but always nice and smiling when they come to take your order or deliver your food.
We ordered two pizzas, the Keste (a layer of mozzarella, proscuitto, piles of fresh arugula, a thin shaving of gran cru over a fantastic light layer of tomato sauce) and the Padrino (soppresata, caciocavalle ragusano, gaeta olives, and a hearty layer of that tasty tomato sauce). The pizzas were delivered to the table within minutes. The dough was light, and airy, yet chewy, with just the right amount of crispness. My favorite was the Padrino, but both were delicious, and I would definitely go back to try some other options.
If you are looking for a traditional New York style pizza, you won't find that here. But, if you are looking for something different than the standard NY pizza that we all know and love, this is a great option with fresh ingredients, and a Neapolitan twist.
The crust throws this pizza off, it's a bit doughy and reminds me of Pizza Hut. I definitely don't think it's work the annoying prices of $11- $16 for a personal pizza. I tried it twice because of the great reviews and their claim to be voted the best pizza in the city by TimeOut New York and NY Mag but I still hated it.
Go to nearby Spunto or Joe's instead.
The pizza is perfect. The dough, exceptional. I cannot say anything bad about it.
It is not a traditional New York Pizza, and as such, I will still always be partial to John's (right across the street) but for a culinary experience, involving "pizza" it simply does not get any better.
Lou E. quote:
"Keste makes a Neapolitan style pie. Meaning it's smaller, has a soft crust that flops, and hopefully has some char and a bit of crunch on the edge. If you don't like that kind of pie, then you will hate Keste."
Lou E. is definitely right. Couldn't have said it better myself.
I would have to consider this as one of the worst pizza I've had in NYC (Along with New Park and Carmine's). That doesn't necessarily mean you're not gonna like it. I'm just stating that 'I' didn't like it.
The pool of juice in middle, the overly-burnt crust, under-cooked cheese & dough... It may be considered 'authentic' and what have you, but that doesn't mean it's automatically gonna be good.
Would an authentic piece of dog poo taste better than an imitation piece of dog poo?
Hmm,, what qualifies to be an imitation piece of dog poo anyway? Some guy named Jeff O.'s sense of taste, I think.
Apparently he loved it.
Meaning: Jeff likes authentic dog poo.
Anyways, 3 stars for this restaurant because:
-3 for food (obviously)
-1 for price (atmosphere and decor was nice, but the whole place felt too posh for something that wasn't, and it smelled like new carpentry)
+1 for friendly chef (when the flow is slow, he often comes out of the kitchen and greets the customers personally)
+1 he gave us a mini pie to try as sample
The pizza ia good but so is the pizza on the corner for $2 a slice.
I went to Keste on a Sunday afternoon at 3pm (good time to go since there was no wait). After reading New York magazine's review, I was salivating to try this place out. Plus, I had just got back from Rome where I gorged myself with some of the best pizza ever that i was having withdrawals. Needless to say, I was craving for some damn good pizza
Well...hmmm....the pizza was good but don't think it deserved the number one rating. maybe if had tried Keste and wrote this review before I went to Rome I would feel differently but since I tried the pizza after my tasty Roman holiday, was not so impressed.
the dough was too thick for my taste (i prefer a really thin crust) but the sauce and the cheese were quite yummy. some parts of my pizza were too burnt and the bottom was too soggy (too much sauce). sadly, the pizza shop on the corner of st.marks and ave a is just as tasty but sooo much cheaper!!
i still have yet to taste a pizza as good as or better than what i had in Rome...doughy, crispy and chewy with the right amount of sauce, cheese and toppings.
Kesté is yet another example of a vastly overhyped pizza place.
A sign out front proudly calls attention to the fact that theirs has been declared the best pizza of NYC by NY Magazine and TimeOut NY.
If only it were true.
Kesté's pizza IS tastier than the competition's across the street. If you were planning to eat at that other place and, on arriving, find a line of customers waiting to be seated there, turn around and head straight over to Keste's. But that's about where the proper accolades should end.
The cheese on the pie I had was above average, but the sauce was much too sour and needed more salt, the sausage was very, very bland, and the crust was too soggy. Plus, the crust was burnt, not just charred. (I almost invariably eat all of the crust on pizzas, even the ends; but at Kesté, I couldn't bring myself to eat the ends because the burnt taste was too strong.)
The staff, however, really deserve an award for being such a friendly, welcoming group.
(Note to self: Disregard all future "best of NYC" restaurant citations in NY Magazine and TimeOut NY.)
Their pizza is just not my style.
One of the few pizzas I've ever that I actually found unpleasant to eat. I got one of the pizzas that had, I think, arugula on it, and normally I like arugula on pizza, but for some reason the result here was just incredibly sharp and bitter. Maybe because there was just so much of it. Also, I love a good chewy crust, but this may have been too chewy even for me. Basically nothing about the pizza particularly appealed to me.
I'd say due to the hype that maybe I should give them another try, but with their extremely steep prices, I don't think that'll be happening after an extremely disappointing first impression.
Food: If soggy pizza is your thing, go for it. Ordered 5 different pies, all the same result. I rolled up my slice and ate it like a sandwich wrap. Pizza is also on the salty side, extremely thirsty afterwards. Yes, the ingredients are indeed quality stuff but the chef failed to package it into something note worthy. It can be best described as fresh top shelf toppings in a pizza soup. Can't believe it was called best pizza of NYC. John's, Arturo's are all around the neighborhood, in fact all within 3 blocks, are far superior choices in comparison to Keste.
Drink: Had none.
Service: Service was take order bring our pizza. That sums up the extent of service our group of 5 had.
Crowd/Ambiance: New Yorkers at its most jam packed. Listen to wildly rangy conversations as we basically sat on top of one another. Cramp seating in tight quarters. Everything is new so no character/history for the restaurant.
Came to Keste 'cause I'm such an epicurean dork.
In the end, I felt silly eating pizza with a knife & fork.
I understand the Neapolitan is a different type,
But the spongy crust with soggy center is my biggest gripe.
The puffy crust freckled with char is a visual work of art.
When I tried lifting a slice, the center collapsed & toppings fell apart.
The sauce is soupy & extremely mild in flavor.
Taste is so lacking there's not much to savor.
Never had any other Neapolitan-style pizza to compare,
But I certainly won't be coming back here!
C'mon now people. It's preeeetty darn good. The worst part about eating here is deciding which pizza to order! My party of 4 got our name in around 6:45pm on a Thursday and waited no longer than 30 min. Because it's a wood burning oven, your order's in & the pizza's on your table in mere minutes. The only downside is that it's a pretty small place so they're trying to turn tables as quickly as possible. As we sat around chatting for a bit, drinking wine, taking our time to pay the bill and vacate our table, the owner (I think) politely asked us to leave. Granted, he was extremely polite about the entire thing; however, we had been there for less than an hour total. It's one thing if you're just taking up space for hours on end, but c'mon, one hour? This hasn't exactly hampered my overall experience and it's likely I'll be back, but I'm just tellin it like it is.
Best pizza in NYC? Not sure. But it's definitely up there.
To me when eating pizza it's all about the basics. If you can't get a Margherita or Marinara pie right why should I trust you with anything else.
I tried the Margherita pie at Keste. The tomato sauce was delightfully fresh and delicate as was the fresh mozzarella. On the downside the crust was just decent. A little bland tasting and droopy, it had less char and bubbles then I usually like to see.
While Keste is good, Company and Zero Otto Nove are exceptional and offer delicious Neoplitan pizza that just tastes more vibrant and flavorfull. The crust at these places is charred perfectly and incredibly tasty while the sauce and cheese is at least the equal to Keste if not better.
While not authentic Neapolitan, I think even John's across the street serves up slightly tastier pizza than Keste.
Bottom line, Keste is good but for that traditional Neapolitan pizza ala da michele in Naples their are better places to go here in NYC.
First, let's get this out of the way. Keste does NOT make New York style pizza. So don't compare it with that kind of pie. It's just not the same thing. You wouldn't compare a New York slice with a Chicago slice....would you? Good...got that out of the way.
Keste makes a Neapolitan style pie. Meaning it's smaller, has a soft crust that flops, and hopefully has some char and a bit of crunch on the edge. If you don't like that kind of pie, then you will hate Keste.
Keste's pie was great. I thought the dough was perfectly soft, a tiny bit crunchy, savory and melt in your mouth delicious. As for the toppings...they were great too. I had one pie with buffalo mozzarella, tomato and basil. GOOD! I had another with prosciutto, cheese and tomato. GOOD! About the only problem I have with these kind of pies is that because they are using fresh tomatoes and not really a sauce, it can get watery. And for ALL pies that I've ever eaten...I think more than 2 toppings i just not really needed. It's just too much...especially for these thin crust pies. If the dough can't hold it, don't put it on there.
Here's a tip to all these fancy-pants pizza places. Don't put a glop of basil here or there. Or a big leaf here or there. Chop/dice it up and give me and even spread. Why would I want it all in just three places?
Best in NY? Not even close. Bad pizza? Of course not.
Went for lunch and got a margarita pie. Should be fantastic, as these guys are the real deal from Naples, right? Ehhh slow down there. They made some fairly rookie mistakes for such expert pizza-makers. First of all, the sauce was tart , acidic, and bitter, which overpowered the rest of the pizza. Secondly, the basil was unevenly distributed on mostly one slice, which deprived the other slices of a balance of the proper flavors and ruined that one slice. Thirdly, the crust was a bit undercooked. Before you hurl elitist insults of "oh you don't know what an authentic Neapolitan pizza is like", I've been to enough of these places to know that there should be a nice char on the bottom. This had barely any crispness on the edges or char to it, which overshadowed the overwise nicely-aged dough.
Service was good, the oven looked good, but another gripe is that the place was cramped as hell. They should've gotten a much better space for their restaurant. Aside from the rookie mistakes, the pizza did taste good for the most part, and especially the mozzarella and the fluffyness of the crust was great. I didn't immedately enjoy it that much, but as the day went on I graduatlly began to appreciate what I had more as I took it for what it was: a solid Neapolitan pie, nothing more. But even NYMag etc. hype aside, its amazing that Italians fresh off the boat from Naples with all the credentials that these guys have (even if the VPN is bullsh*t) would open just another overhyped pizza place.
I want to now highlight the cardinal sin of this place and others like it. They aren't trying to make a pie that tastes good; they're trying to have their pizza live up to an imaginary Neapolitan ideal of what a pizza is supposed to be. Thus they become lost in their own hubris, and while the pizza that comes out of their 900 degree oven is technically perfect, it doesn't taste nearly as good as it could or should. I do not believe Alan Richman when he claimed that US pizza had surpassed its Italian counterparts, but he does bring up an interesting point. As we also see with Lombardi's here in NYC, just because you originated pizza doesn't mean you make the best pizza. Until these guys get their priorities in order, their pizza will not be as great as it could be.
Also, just to note for those looking to sample a pie, they do a takeout special that gives you a Margarita pie for $6; wish I knew about it before I went.
People who are downrating this place may not know what authentic Pizza Napoletana is supposed to be like.
It's thin, chewy, with a bit of char (that's called "burnt" by some people), and not crisp, except for a tiny bit of crispness on the outer edge.
Why is this? Because authentic pizza cooks for between 60 seconds and a minute and a half, in an oven of at least 900 degrees F. Most pizzerias have their ovens at under 600 degrees, and cook for several minutes. This produces an entirely different style of pizza.
So what's Keste's pizza like? The crust is delicious and chewy, the sauce is fantastic, and there's a good amount of, but not too much cheese.
The place is small and cramped, but friendly. Our first pizza arrived in a flash and got cold before we ate it, because I was waiting for my friend to get in and out of the toilet. When the chef came by and asked how we liked the pizza, I said it was great but we hadn't had it hot, so we'd have to come back another time.
He said not to worry, and made us another pizza at no charge! That's as friendly as it gets.
The second pizza was fantastic, we were happily stuffed and will happily return to Keste.
The new darling of the pizza world... I had to try it! Keste is not one of those delicious huge slices that you have after a night of drinking beer that fills you up and makes you feel warm inside...
It's more of a fancy small round pie pizza that you wait for, then stare at, and then ooh and ahh and convince yourself that it tastes delicious because of all the anticipation.
Objectively, the sauce that they use is very good - the perfect balance of sweet and tangy and salty and the cheese used is fresh and delicious. 4 friends and I shared 4 pies - 2 margheritas, 1 keste, and 1 sausage and the margherita was the best. The ingredients were all fresh, simple, and stood out individually. The crust was thin, chewy, and very flavorful.
It's getting four stars because as good as the pizza is, this place has been pretty hyped up and thus pretty crowded. I went for lunch on a weekday and the place was packed. I can only imagine how it would be for dinner and on weekends.
Not the best pizza in New York (or even Manhattan), but Keste is definitely a top-rank contender for the pizza crown. The crust is the star here; chewy with a lot of flavor and a little char around the edges. I think I might have been happy eating just a plain crust with no sauce or toppings. I'll definitely be back for another try, and with a little work this place could be top-notch.
So, what's holding Keste back? Well, a lot of things. The toppings could have been better and the sauce was too watery. They're pretty inflexible, too. There are about 12 different pies to choose from and the menu clearly states "no changes allowed." You don't want mushrooms on your vegetarian pizza? Screw you, buddy, go someplace else. The pies only come in one size, enough for one person but pricy at $15-19 a pop. I guess all the money got spent on that fancy imported pizza oven, because the tables and chairs are cheap and uncomfortable and the place is cramped and nothing to look at; functional, but not somewhere you'd want to take a date. Soda and water are the only beverages.
N.B. If you don't know your Italian, the "ripieno" is folded over like a calzone, rather than a flat pie. I'm telling you this because the menu doesn't.
Tried two different pizzas here. One was a marinara and the other a traditional margharita. The cheese they use is the best I've ever had on a pizza, however the crust was a little too chewy for my tatse.
All in all a good pizza, better than you can get in most places other than New England or Philly.
You'd probably do better in Brooklyn but if you are in that area you can't go wrong with Keste.
If you're the type of person who kills their pizza with stupid toppings than disregard my review....you're probably an a-hole (or Irish).
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