Is Lucali worth the wait?

– It’s definitely worth the wait. It’s definitely worth getting there at 4:30 even if you’re not going to eat until 7:30. – We got here at 4, my buddy Riley planned the strategy out and said, “You gotta get here at 4 and put your name in at 5,” and we waited about an hour more or less.

Who owns Lucali Brooklyn?

owner Mark Iacano
Lucali owner Mark Iacano is credited with opening one of the best pizzerias in Brooklyn, even if his wood-fired pies are some of the toughest to get ahold of. The no-reservation restaurant starts accepting names for dinner at 5 p.m., but by 4:45 p.m. most days there’s already a block-long queue down Henry Street.

Does Mark Iacono own Lucali Miami?

Lucali is a pizzeria founded by Mark Iacono in 2006, located in Carroll Gardens, Brooklyn, New York City.

Who owns Lucali pizza?

Mark Iacono
Mark Iacono, the chef and owner of the incomparable Lucali, has walked by Torrisi Italian Specialties many times with his eyes closed.

What cheese does Lucali use?

Iacono uses a combination of cheeses on his pies: first a low-moisture mozzarella, and then some dabs of imported buffalo mozzarella on top.

What time should I get in line at Lucali?

5 pm
The celebrity pizzaiolo grows his empire with square slices and the lines have followed him. Waiting in line for a pie at Lucali in Brooklyn is practically a rite of passage for any New York pizza obsessive (you have to get in line right at 5 pm for even a chance at a table.)

When was Lucali founded?

Accidental pizzaiolo Mark Iacono opened Lucali in 2006 as a labor of love, to save the local candy store of his Carroll Gardens youth from an uncertain, generic fate (i.e., becoming a Subway or Dunkin’ Donuts, he feared).

How do I make a reservation at Lucali’s?

You can call 718-858-4086 to make a reservation starting at 2pm every day except Tuesday.

Is Lucali Wood Fired?

The process is reminiscent of the famous DiFara’s pizzas. However, unlike the iconic DiFara’s, Lucali’s pies are baked in a wood-fired oven that chars the crust gives them a more rustic Italian character.

What kind of cheese is on NY Pizza?

mozzarella
Unlike a Neapolitan, which uses fresh mozzarella, New York-style pizza uses grated, dry mozzarella—the kind you can get sliced on a meatball sub or wrapped in cryovac blocks near the milk.

How do I get a seat at lucali?

When should I get in line for Lucali?

If you plan on heading to Lucali, your rule of thumb should be that a spot in line near the Bodega pretty much guarantees a table at 9 PM or later.