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"  So last night, in New York City&amp;#039;s East Village, which has a lot of fancy pizza places, Esquire co-hosted the opening-night party of Chef Michael White&amp;#039;s new fancy pizza place, Nicoletta. And, really, the East Village has never seen fancy pizza like this. White, of course, is famous for making some of the best Italian food in America, at Marea and Ai Fiori and the late Convivio (Best New Restaurant winners all). But the guy&amp;#039;s from Wisconsin \u2014 and wherever it is that Italy and Wisconsin meet, it has something to do with 12 slices, perfect mozzarella, and a sog-free middle. Too many of these other places have too many ingredients and too-thin crust; your rabe of the day and your kale and six kinds of sausage all piled upon a foundation that never holds, and cheese that doesn&amp;#039;t much hold up itself. Michael White&amp;#039;s pizza never droops \u2014 well, maybe a little \u2014 and it just tastes like what you wish more fancy pizza would, which is to say not too fancy at all. Plus, Ted Allen and Josh Ozersky and Pat LaFrieda thought so last night, too, and we tend to agree with them. Also: good beer, good cheese balls. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/restaurants/a14426/nicoletta-pizza-nyc-9645274/>