As long time readers of Feisty Foodie know, we love our pizza. The artisanal pizza “trend” of the past couple of years has been very good for us here in NYC. One restaurant that has been on my list for a couple of years now is Company. This Chelsea pizza place was opened a few years back by Jim Lahey of Sullivan Street Bakery fame. Mr. M&P brought their potato flatbread to our last potluck. CT & I finally made our way there on the super quiet Saturday after Thanksgiving since we couldn’t stomach any more leftovers.
We weren’t the only ones who didn’t want to eat turkey again, so we were told it would be about an hour wait. They had a small bar up front where we waited and had some expensive beers. I hope $8 is not the new $6 when it comes to pint drafts.
After what ended up being close to ten minutes, the hostess informed us that our table was ready. Who were to be upset with not having to wait as long?
We decided to start with the Pizza Bianca ($5) and added ricotta for $3 more. I couldn’t think a better way to preview a pizza by just eating it naked. It was light and airy with just a bit of char from the oven. A very light hand was used with olive oil and salt, which was all that it needed.
The fresh ricotta was the perfect accompaniment. Light and cool, perfect with the crusty pizza.
Since it was still a holiday, CT gave in to temptation and orders the Chicken Liver Toast ($4). I was able to snag a small bite without losing a finger. Although I am not a huge liver fan, even I could tell it was a very good preparation.
CT says: I really enjoyed this, as usual. Creamy in texture and just the perfect amount spread on top of the crunchy toast.
To counteract the chicken liver, we also order a salad, Bibb lettuce ($9). It came with roasted butternut squash, pumpkin seeds, lemon, olive oil and sea salt. It was a great salad full of different flavors and textures. I appreciated how it wasn’t drowned in oil. This was quite an elevated Fall-flavored salad.
The first pizza we had was the Meatball ($18). It had tomato, mozzarella, veal meatballs, caramelized onions, olives, aged pecorino and oregano. I was thrown off a bit by whole meatballs on the pizza as I am used to meatball slices on pizza. While it made folding the slice a little more difficult, I was able to appreciate the meatball more this way. It was a very good meatball full of veal deliciousness. The onions and olives brought some good salty sweetness while the tomatoes and cheese added some tanginess. The crust had even more char than the Pizza Bianca, which was welcomed in my book.
Although our stomachs were well stretched out from the Thanksgiving feast and we had a lot of food already, we decided to go lighter on the second pizza.
Rosa ($9) with crushed tomato, garlic, fresh oregano and chili. The waiter warned us when we ordered that the pizza didn’t have cheese on it. I guess a lot of previous customers don’t know how to read a menu and got upset when their pizza didn’t have cheese?
This was also delicious. It reminded me of Pan con Tomate that is a classic Tapa like we had at Boqueria. This would have also made a great appetizer.
CT says: I really enjoyed both pizzas. The toppings were delicious and nicely balanced, not too heavy for the thin crust. I also appreciated the personal size of the pizzas, making it easier to share. I would definitely come back here to try their other pizzas or even eat more of the same.
At that point, we waved the white flag. No dessert for us. I was glad we brought home that last slice or else the walk home would have been pretty painful.
All in all, Company makes a fine pizza. It all starts with the dough and the obviously have plenty of experience with their baking roots. It hasn’t gotten much press recently as it did when it opened, but seems to be still attracting a good business. If you find yourself on far west 23rd street, stop in for a pizza.