Pasquale Jones
Pasquale Jones in Little Italy, New York, centers on wood-fired Italian cooking, with an open kitchen anchored by twin wood-burning ovens and expansive windows. Chef Ryan Hardy leads a Pizza Omakase – a six-course omakase that channels Japanese attentiveness to micro-seasons through the language of flame, presenting fire-kissed seafood, wild greens, peak-season vegetables and Neapolitan pizza that bookend the tasting. The chef's counter stages this progression of seasonal plates that foreground dough, fire and technique, while the broader menu remains rooted in elemental cooking. The restaurant has been recognized by 50 Top Pizza and has drawn coverage from outlets such as NBC New York and New York Magazine.
Your privacy choices 
