900 Degrees, New York 10014, Restaurant/cafe

900 Degrees

Restaurant/cafe

29 7th Avenue South
10014 New York
United States

Phone: (212)-989-9880

Opening times:
Sun 11:00 am - 1:00 am
Mon 11:00 am - 1:00 am
Tue 11:00 am - 1:00 am
Wed 11:00 am - 1:00 am
Thu 11:00 am - 1:00 am
Fri 11:00 am - 2:00 am
Sat 11:00 am - 2:00 am

Respect The Craft

900 DEGREES:
Together pizza aficianados Bruno DiFabio and Tony Gemignani, owners of the famed Tony’s Pizza Napoletana in San Francisco, and longtime restauranteur Hanz Canko are pleased to announce their first Manhattan restaurant 900 Degrees, a cutting-edge neighborhood pizza concept opening today in the West Village.

The restaurants name refers to the temperature reached in our wood-burning oven, which was imported from Naples. 900 Degrees offers four styles of pies—Napoletana, Americana, Romana, and Siciliana—each prepared using a different dough recipe, different ovens, and specific toppings. In 2007, Tony Gemignani became the first American to win Best Neapolitan Pizza at the World Pizza Cup in Naples — here he’s installed his longtime apprentice chef Audrey Pagnotta Sherman. Audrey will be preparing a limited amount of award winning Margheritas each day.

The menu boasts a selection of Napoletana-style pizzas including the Spacca Napoli, Marinara, and signature Margherita (limited to 73 pies a day). Americana-style pizzas, including the Lamb and Eucalyptus (free range New Zealand lamb, fresh marjoram, feta cheese and eucalyptus), and the 900 (fire-roasted pulled pork and tamarind, habenero and serrano peppers, citrus, tomato, agave nectar, cactus salsa and queso fresco), are all finished in the Cirigliano wood-burning oven.

Additionally, 900 Degrees offers a variety of antipasti, insalata, house made pasta, burgers, italian dinners and more. Meatball garnishes range from fresh burrata, wild mushrooms and sweet ricotta, to a farm fresh egg and calabrese peppers. House made pastas such as the Buccatini served with pork ragu cream sauce, calabrese peppers, ground beef and sausage, and the Tagliatelle served with wild mushrooms pancetta, white wine cream sauce and truffle oil are made using the “in giornata” method meaning the sauces are made to order. Highlights from the dessert menu include Zeppole with limoncello dipping sauces and Tiramisu.

ABOUT THE TEAM:
New York native Bruno DiFabio, developed his passion for Italian cuisine during a trip he took to visit numerous family-owned tomato farms and canneries throughout Modesto, California, where the farmers’ dedication to using only the best tomatoes for creating superior quality sauces, astonished him and inspired DiFabio to learn more. After years of traveling throughout parts of Italy, South America and California, studying and mastering the art of pizza making, DiFabio met Tony Gemignani, who soon became his good friend, mentor and business partner. In the past 10 years, DiFabio and Gemignani have opened nine restaurants 8 of those in Westchester County, as well as founded the International School of Pizza in San Francisco, California. Together, the team plans to continue their journey in teaching others about their dynamic approach to pizza making.