“ Solid pizza place on the upper west side. The interior has some tables and a bar and there is an outdoor shed. There is one single bathroom in the back. Fast service for my large group. Got the funghi pizza. While the mushroom variety and toppings did not blow me away, it was the soft and chewy dough that had me impressed. Some people didn't like that the pizza is on the soft side, so this might not be your pizza if you are a crispy pizza fan. Before leaving the restaurant, you must try the olive oil. ”

“ Amazing pizza. Has the Napoletano and it was insane. The real deal. Ordered a couple of glasses of Pinot and the calamari appetizer. ”

“ My friend just recently moved to the neighborhood and recommended this spot for a dinner reservation. We shared a few appetizers, Neapolitan style pizza, and lots of laughs over wine. The service and food were absolutely phenomenal and very reasonably priced. If you're a soccer fan, this is your place, the walls are adorned with murals of Maradona. ”

“ Love love love the food and the atmosphere here. The pizza is incredible: just the right thickness of dough, the crust is light and fluffy, and the sauce is amazing (not sweet). The gnocchi was just as good. It tasted like my Nonna's! The atmosphere here is also very vibey. I have been to the Houston location before and that restaurant felt a lot more causal. This location was nice enough that I chose it for my birthday dinner. Friendly staff, good wine. Made for a great night! ”

“ Song E Napule serves by-the-book Neapolitan-style pizzas that are justifiably lauded for their exceptional crust: a perfectly risen balance of tender and glutinous, baked in a scorchingly hot 800 to 900 degree F oven* for a little over a minute. The result is a classic, puffy, spotted cornicione and slightly wet center that requires attack with a fork and knife. (Somewhere in the middle of the slice, my barbaric, anti-utensil children found the pizza structurally stable enough to pick up with their hands.) * The mosaic-covered oven here is drop dead gorgeous, FYI. It's worth a trip to the one gender-neutral bathroom in the back just for a peek. The trick, when you have such a perfect crust, is to keep it simple. You want to avoid messing it up with too many topping, bad toppings, etc... To a large extent, SEP succeeds, there. Ingredients are of high quality. The tomato sauce used on the rosso pizzas are simply seasoned, but flavorful. Mozzarella fior di latte is used on most pizzas; mozzarella di bufala on the Bufalina. Each pizza comes with a tiny ball of the fior di latte in the center so you can sample the high quality of the cheese by itself. As for the other toppings... my young spice-heads liked the Calabrian spianata salami on their Diavola ("Tomato Sauce San Marzano Rega DOP & San Marzano Slow Food Eccellenza Nolane, Fiordilatte cheese, spicy spianata salami from Calabria, fresh basil, evoo"). It was legitimately spicy, quite salty, and had high fat content -- a great approximation of the 'Murrican pepperoni they usually go for. A pizza parmigiana ("Tomato Sauce San Marzano Rega DOP & San Marzano Slow Food Eccellenza Nolane, Provola cheese di Agerola, fried eggplant, Parmigiano Reggiano fondue, oregano, fresh basil, evoo") was not, at first glance, something I'd usually go for: I look upon fondue-drizzled pizzas with extreme suspicion. But the result, a pie lightly speckled with bits of crisp eggplant parmigiana, was surprisingly balanced, neither overloaded nor overly soggy. I was a bit less charmed by the non-pizza items we tried from the menu. A main course of polpo alla Luciana ("Baby Octopus, Piennolo tomatoes sauce from Vesuvio, Datterino tomatoes from Corbara, anchovies, capers, black olives homemade crostini, evoo") was very, very salty -- almost as saline as the ocean -- and unpleasantly "fishy." I couldn't eat more than a few bites, though the texture -- tender, almost buttery -- was excellent. I suspect the dish was at one point appropriately salted, but that reheating had reduced the sauce so much that salt levels became unpleasantly concentrated. Main courses do not come with vegetables or other things on the side, so we ordered a contorni of broccoli rabe with Calabrian chiles. This dish was also on the saltier side, though otherwise nicely seasoned, speckled with chile flakes. It was large enough to share. The pizzas merit a return visit. ”

“ Had higher expectations for the pizza here. The main dish was much better CAPRICCIOSA Tomato Sauce San Marzano Rega DOP & San Marzano Slow Food Eccellenza Nolane, Fiordilatte cheese, prosciutto cotto, mushrooms, artichokes, black olives, fresh basil, evoo. I like more cheese and sauce of my pizza. 3.5/5 SCALOPPINE DI POLLO Pounded floured chicken breast, sauteed mushrooms, broccoli rabe, mashed Potatoes, evoo. Solid recommendation by our server. 4.5/5 ”

“ Great italian food for a great price. We have no complaints after coming here recently for a friends birthday. All the food was great quality and the service was great too. ”

“ Pizza crust is very good...thin, crispy, airy. Napoletana - Anchovy was very good. Not too salty, just the right amount of fishyness. Porcini - very very good. Light, truffle flavor but delicious. Parmigiana - eggplant was very good as well. The favorite is Napoletana with Porcini a close second. ”

“ I always walk past here and I've been wanting to stop in so I'm glad I came for lunch today. You can't best a $15 lunch special and the menu is extensive with a nice variety of dishes, pizzas and sandwiches. On 82nd and Amsterdam, there are always people inside and outside and as you walk by the food always looks really good. Started with complimentary bread and olive oil. Nicely toasted Italian bread that's crisp on the outside. And served with a nice high end oil. Pizza was my first choice especially when I spotted the wood-fire stone oven. All pizzas are 12 inches and sliced into 4 pieces. It's big and easily shareable. The Quattro Fromagge was a nice white Pizza with plenty of flavor and not overloaded with too much garlic. The char on the crust is proof of the wood-fired oven. My son had the Chicken Milanese. A nice thin chicken cutlet served with a salad and topped with Parmigiano Reggiano. Everything was very good. Service was nice and attentive and it's only a few blocks from my son's apartment so I know I'll be back. ”