Emmett’s, a new pizzeria that recently opened in SoHo, specializes in its authentic Chicago deep-dish pizza, a daring move in New York City.
The presence of deep-dish pizza within itself is a breath of fresh air to those who tire of the $1 late-night pizza dives and the high-class, Zagat-rated bistros of the pizza world.
Emmett’s has a simple menu. There are sandwiches, two starter items and four deep-dish pizza sizes ranging from a small ($16) to family size ($28).
Upon entering Emmett’s, customers notice the classic décor. On one side is the quaint and well-lit bar and to the other a small clustering of finely polished tables.
Tisch sophomore Alejandro Sarete said he enjoyed the atmosphere of the restaurant.
“It’s like you’re in a movie in here,” he said.
The fries are well-seasoned and slightly crispy. The main attraction, of course, is the Chicago-style deep-dish pizza, which is slightly spicy, but not overwhelmingly so.
The Chicago deep-dish is always a mess to look at, but no one should care. The messiness implies that the pizza is done right. The unique pie has nuanced flavors. Although the sauce might be a bit too sweet, tableside pepper and cheese help the diners balance out the flavors for themselves.
Toppings ($2 to $4), especially the green pepper, are flavorful. However, they might be a bit too pricy to be worth it.
Tisch sophomore Victoria Duncan said she liked the different style of pizza offered at Emmett’s.
“It was a nice change of pace from the typical New York pizza that we are used to,” Duncan said.
Although Duncan enjoyed the pizza and the space, she said she did not like the openness of the restaurant.
“I wish they had those temporary doors outside of it to keep the cold out,” said Duncan.
Regardless of the cold, Emmett’s promises to be a hot spot for pizza aficionados looking to get a taste of something new, something more Midwestern than a traditional New York slice. From the mouths of Chicago to New York, the deep-dish tradition goes strong at Emmet’s, located on 50 Macdougal St.
A version of this article appeared in the Tuesday, March 4 print edition. Nikolas Reda-Castelao is a contributing writer. Email him at [email protected]