At Cucina Alba in Chelsea, NYC, one of the city’s best new pizzas is creating quite a buzz despite being hard to get. Priced at $28 and limited to only 15 pies per week, available on Mondays only, this Neapolitan-style creation with a crispy New York slice-style bottom has garnered high demand. The dough usually sells out within an hour of the restaurant’s early opening time of 5 p.m.
The unique pizza offering at Cucina Alba has attracted a devoted following over the past month, although it is only available on Monday nights. The limited availability and exclusive nature of the off-menu deal have made it a sought-after experience in the neighborhood. The inspiration for this special pizza came from the desire to create a pie that combines the best of both Neapolitan and NYC styles, with a focus on a classic, crispy crust reminiscent of old-school pizzerias.
Chef Adam Leonti, known for his bread baking skills and cookbook “The Flour Lab,” wanted to create a gourmet pizza that retained its crispiness while incorporating modern techniques. The pizza features a special sourdough crust that is ultra-hydrated and baked twice to maintain its texture. Toppings include a blend of three different mozzarella cheeses, fresh raw tomato chunks, and a unique mix of herbs and spices. The result is a pizza that is both crispy and soft, with a flavorful kick.
Despite the high demand for the weekly pizza offering, only a limited number of pies are made each night due to the labor-intensive process involved in their preparation. Chef Leonti personally oversees the entire pizza-making process, from preparing the dough to baking the pies. The restaurant has reported a significant increase in Monday night traffic since introducing the special pizza, drawing customers in with its rare offering and exquisite presentation.
In addition to the limited availability of the pizza, Cucina Alba adds a touch of luxury to the dining experience by serving the pies on Versace platters imported from Italy. This unique presentation sets the pizza apart from other offerings and adds an element of exclusivity to the overall experience. Despite the premium presentation, the restaurant aims to maintain a democratic approach to pricing, ensuring that the $28 pizza remains accessible to customers.
For those who miss out on the weekly pizza offering, the restaurant goes above and beyond to help customers secure a reservation for the following week. Additionally, Chef Leonti plans to introduce a dessert day on Sundays, featuring an extravagant dessert cart filled with Italian pastries and treats. As Cucina Alba continues to generate buzz with its unique offerings, they are proving that a limited-edition approach can create lasting excitement among patrons, turning Mondays into a highly-anticipated dining experience for pizza lovers in NYC.
