• 5
• Phenomenal Artisanal Pizzas

00+Co only opened a few days ago, but already got many raving reviews. So we were really looking forward to give it a try. The restaurant is already very popular and was fully booked during the weekend. I sent an email to ask if they could try to accommodate us as we were visiting NYC only that weekend. The manager came back to me right away to inform me that he will let us know about any cancellation. And, to my surprise, he did! He called me on Saturday morning to let us know that he had a table for us the same night. The place was indeed full when we arrived, even their lovely outdoor patio (in February!). We were first very pleased by the vibrant ambiance and urban chic decor. My husband's is a pizza fan and we were accompanied by a professional chef, so we placed the bar pretty high! The service was excellent, despite the crowd. We didn't mind the communal tables seating: it was fun and still comfortable. Our waiter was super nice and knowledgeable. The menu is pretty concise: pizza /not pizza it reads, with good description of each item. Vegan pizza do not have good press: they are usually loaded with highly processed mock meats and cheese. 00+Co takes the whole vegan pizza experience to another level. Be ready to try the best pizza you ever had (even my pizza- specialist husband did agree!). Everything here is artisanally crafted with hight quality ingredients. They make their own nut based cheeses (that melt on the pizza!), their sausage and the pizza crusts are just pure perfection! The result is amazing! We shared every dish and we wished we could have tried everything! We had the farro-fennel sausage cashew mozzarella and the almond cream/ shiitake anchovies/potato pizzas. Both were phenomenal, with a special mention to the second one, for 'out-of-this-world' taste and creativity! We also tried the exquisite radishes plate and the 'caesar' salad. All of us were delighted by the whole experience at 00+Co. We can't wait to be back! Updated from previous review on Wednesday February 24, 2016