If pizza grew in fields, it would look something like the pies at Pizza Beach.
There’s a pizza made almost violet with a mess of roasted beets, dots of fresh chèvre and sprigs of micro arugula ($19). The purple kale and butternut squash pie ($19) makes a beloved combination even better, and swoops of Japanese eggplant update classic cherry tomatoes and basil ($18). Gluten-free crusts are available for every pizza as well.
The menu is clearly and helpfully marked with symbols for vegetarian (more than half of the pies offered are vegetarian-friendly) and vegan options like a cannellini bean hummus ($12) served with radish, snap pea and fennel crudités.
This Upper East Side spot by the Martignetti brothers (the same family behind Clean Plates’ picks The East Pole and Brinkley’s) is decked out in whitewashed brick walls, strings of lights, surfboards and copious plants.
The vibe here may be relaxed retro surfside chic, but this pizza joint is stringent when it comes to sourcing: all of the meats and cheeses are free of hormones and antibiotics. That slight bit of sweetness in the dough is courtesy of Hudson Valley Harvest honey. The lamb merguez in the impressive combination of sausage, shishito peppers, fresh cilantro and Oaxaca cheese ($20) is made with grass-fed lamb from the Catskills and contains no nitrates or other preservatives.
The brothers say, “All in all, we like to think our pizzas are as healthy as pizzas can possibly be, without being a carrot!”
With a location that is well situated near The Met and Central Park, this is a place to know about and remember.
See you at the Beach.