First, it was Pudgy’s, then Rebel Monkey, and since both have closed, Williamsburg Pizza emerged. New York-style pizza is a hard concept to master, but not when you’ve been working in the home to it.
The company’s founder, Aaron McCann, was originally born in Omaha but started the business back in New York City. The original location did not have a single pizza shop within a 12-block radius. McCann’s initial test in the pizza market succeeded and near after he opened several more within the heart of Brooklyn, but he wanted to take his business back to his hometown.
I had high expectations after hearing about how widespread this chain was up in New York City and that the owner didn’t forget his humble beginnings. The only way to get your hands on it is to either call ahead and pick it up or walk in.
As far as timing, it only took around 30 minutes after calling ahead. Williamsburg only carried medium and large sizes equivalent to around 12” and 14” respectively. My family ordered a medium Margherita, Cup and Char Grandma, as well as garlic knots.
This was a tad on the pricey side with the Margherita being $19, the Cup and Char Grandma $21, and the garlic knots $6.50 for four. Despite the fact the total was $49.06, it was somewhat fair based on reasonable service time, and extremely friendly staff who greeted me the second I walked in.
Located just off 168th and Harrison in Harrison Village, the interior was fairly small but it splits the building with a Jimmy John’s so it made sense. Little sitting room was available, but everything seemed very standard for your typical pizza parlor. The entire ride back the aroma had filled my car and I couldn’t have guessed how good it would’ve been.
Starting with the garlic knots, they were easily some of the best I’ve probably ever had, and although a tad greasy, it wasn’t that distracting. Warm and inviting, the melted mozzarella inside was just the exact perfect amount. It wasn’t to the point where it was gooey, but not dried out either. The marinara was a bit watery, but still flavorful.
The Margherita was easily another one I’d rank on the higher end of quality but the appearance was compelling. Unlike a large amount of Margherita pizzas, each slice was split down the middle with cheese and sauce topped by oregano. The crust was thin, but not paper thin, falling in that sweet spot. The color was enticing and overall it was pretty high quality taste-wise.
Finally the Cup and Char Grandma. This was the big ticket item that everyone was crazed about, solely based on reviews and from what I’d seen on social media. The slices were on the larger side scale for a square pizza being divided into only six total slices. After the first initial bites, I understood every positive review this had going for it. This was incredible, the sauce was not overpowering and let each respective part of this slice do its job. Nothing clashed against each other on this. The cheese was gooey, the crust was crunchy and not burnt. My main concern was how when typically having pepperonis in cup form, the grease collects in them and makes you just feel awful eating it, Williamsburg soothed my nerves.
Although my initial concern was the price, after trying a small variety I’d say it was almost fairly worth the cost. I can’t recommend this place enough, and I mean it when I say run, don’t walk to try out Williamsburg; Somewhere I will definitely be going back to.
4.7/5
