Next Wednesday, Prova will fire up its custom built Stefano Ferrara oven (the Bentley of pizza ovens) and start serving some of the most unusually topped, and expensive, Neapolitan style pizza known to NYC. Expect uni, truffles, and quail egg pies, and some more traditional options, too. The project is the brainchild of Sushi Nakazawa partner Maurizio de Rosa and restaurateur/TV personality Donatella Arpaia, who are pairing up with the Ribalta team.
For guests who want to watch their pizza being made in that fancy oven, there's a chef's counter, which could get a bit hot. The space, which is lined with exposed brick and unfinished wood beams, also has a whole slew of two tops, a bar, and a table large enough to hold a big party.
Prova Pizza, 184 8th Ave, Chelsea
