Moody Tongue Pizza Brings Tokyo-Neapolitan Style to NYC
Tokyo-Neapolitan Pizza Arrives in NYC: Moody Tongue Brings a Unique Slice to the East Village
New York City’s pizza scene is a melting pot of styles, from classic New York slices to Detroit-style deep dish. Now, a new contender has entered the arena: Tokyo-Neapolitan pizza.
Moody Tongue Pizza, which opened its doors in the East Village last Friday, is serving up this unique fusion of Italian and Japanese culinary traditions.Located at 123 Street Marks Place, the pizzeria is the brainchild of co-owner Jared Rouben, who was inspired by the popularity of Neapolitan pizza in Japan.
“There is variation in the interpretation of the Tokyo-Neapolitan pizza style,” Rouben explains. “Some chefs incorporate an extra salt punch, some chefs add an extra char to their crust, and some chefs crimp their dough. From my research and travels in Japan, though, the primary distinguishing feature is the combination of an incredibly light, airy crust with balance amongst all of the ingredients.”
At Moody Tongue, this delicate balance is achieved through a carefully curated flour blend and a meticulous fermentation process. The result is a pizza crust that is both light and crispy, providing the perfect foundation for the restaurant’s creative toppings.
Leading the kitchen is Executive Chef Vincenzo Santoro, a pizza virtuoso who boasts an extraordinary resume, including the title of 2024 World Pizza Champion from the International Pizza Expo. Santoro’s menu seamlessly blends Italian and Japanese flavors, offering a tantalizing array of options.
Diners can start with appetizers like the Fluke crudo, featuring crispy shallots, or the Yuzu-marinated Togarashi Lemon Pepper Wings, sprinkled with furikake. the pizza selection ranges from classic Marinara and Margherita to the more adventurous Genovese,topped with a rich short rib ragu.
Of course, no pizza experience is complete without a perfect pairing. Moody Tongue Pizza offers a rotating selection of 16 beers from its sister brewery, Moody Tongue Brewing Company. Many of these brews incorporate Asian ingredients, such as the Toasted rice Lager with baked lychee, the Yuzu Lager, and the Juice Lychee IPA. To-go packs are also available, featuring pizzas paired with beers like the Shaved Black Truffle Pilsner and the Orange Blossom Belgian Blonde.
Moody Tongue Pizza is a welcome addition to New York City’s vibrant culinary landscape, offering a unique and delicious take on a beloved classic. So, grab a slice and experience the fusion of Italian and Japanese flavors that is taking the East Village by storm.
Tokyo Meets Naples: An interview with Moody Tongue Pizza’s Jared Rouben
NewsDirectory3: The NYC pizza scene just got a whole lot more fascinating with the arrival of Moody Tongue Pizza, bringing “Tokyo-Neapolitan” pizza to the East Village.Jared Rouben, co-owner, can you tell us more about this unique style?
Jared Rouben: Absolutely! Tokyo-Neapolitan pizza is a fascinating fusion. While neapolitan pizza is hugely popular in Japan, it’s developed its own nuances. Some chefs focus on an extra salt hit, others on a more charred crust, and some even crimp their dough. But the core element, from what I’ve seen and tasted in Japan, is achieving an incredibly light and airy crust with perfectly balanced flavors in every bite.
NewsDirectory3: How are you capturing that essence at Moody Tongue?
Jared Rouben: we’re meticulous about our flour blend and fermentation process. This allows us to create a crust that’s both incredibly light and satisfyingly crispy. It’s the foundation for all the creative flavors we’re bringing to the table.
NewsDirectory3: Speaking of flavors, with Executive Chef Vincenzo Santoro, a world Pizza Champion, at the helm, the menu sounds unbelievable. Can you give us a taste?
Jared Rouben: Chef Santoro is a true pizza maestro. He’s crafted a menu that seamlessly blends Italian and Japanese inspirations. Alongside classics like Marinara and Margherita, you’ll find more adventurous creations like the Genovese, topped with a rich short rib ragu. and our appetizer selection is equally exciting, with Fluke crudo and Yuzu-marinated Togarashi Lemon Pepper Wings offering unique flavor experiences.
NewsDirectory3: It sounds like a feast for the senses. What about drinks? What pairs well with this unique style of pizza?
Jared Rouben: We’re fortunate to have a sister brewery, Moody Tongue Brewing Company. our beer selection rotates but always features 16 unique brews, many incorporating Asian ingredients. Think Toasted rice Lager with baked lychee,Yuzu Lager,and Juice Lychee IPA. These beers create perfect pairings that enhance the pizza’s flavors. We also offer to-go packs with curated pizza and beer combinations, like our Shaved Black Truffle Pilsner with a specific pizza.