Carlo's Pizzeria & Restaurant

7402 Metropolitan Ave., Middle Village, NY 11379 Directions
Today 11:00 AM - 12:00 PM Closed All Hours
+17188947915
Be the first to recommend this place!
88% of 102 customers recommended

Now This Is Something Special

Carlo's Pizzeria & Restaurant has a treat for you!
Catering Discount
10% off a catering order

About this business

Tips

250
Verified
Report | 2 years ago
Thanks for a wonderful experience. We will definitely come again.
Verified
Report | 2 years ago
The mozzarella cheese used should not be part of a mozzarella/tomato appetizer. Sliced mozzarella works for parmigiana dishes but not on its own with tomato.
Verified
Report | 2 years ago
Good customer services
Verified
Report | 2 years ago
This is the best Italian food I've ever had in the NY city area. Everything is so fresh, and they make their own mozzarella. This must be what authentic Italian food is supposed to taste like.
Verified
Report | 2 years ago
Good service, nice people
Verified
Report | 2 years ago
nice place to eat
Verified
Report | 2 years ago
It was our first time, the place looks ordinary and there was probably 2 people eating. but then after about 15 min. people started to come by, by the time we left the place, there was a lot ot people ordering take-out and eat-in. The food is fabulous, although there is only one server, she is very courteous and polite and always a smile on her pretty face. The serving is huge and fresh.... i would definitely recommend this place to everybody.
Verified
Report | 2 years ago
The food was delicious, portion was great and my waitress was very friendly and knoweledgable. This was very far from where I live but the food and service was so good I would go back tomorrow. Keep up the good work.
Verified
Report | 2 years ago
will return!
Verified
Report | 2 years ago
The staff was friendly and welcoming. We'll definitely order from here again.
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From Our Editors

The cook looks at the order. Another classico brick-oven pizza. This one with extra cheese. He instinctually ladles plum-tomato sauce onto the dough and spreads it out evenly. He sprinkles basil and mozzarella—and then another gob of mozzarella—before sliding the whole concoction into the oven’s intense heat.

The team at Carlo’s Pizzeria & Restaurant has been perfecting this method of pizza making since 1966, when pizza making finally became legal. But brick-oven-baked pies populate only one page of the menu. The other two pages catalog a surfeit of hero sandwiches, stromboli, pasta dishes, and meaty Italian entrees such as chicken cacciatore and veal parmigiana.

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Sun-Sat
11:00 AM - 12:00 PM
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