Pre-opening, the sage gentleman behind Wiseguy NY Pizza is taste-testing his product with 100 "pizza snobs", which he defines as people in the 'za industry or anyone from New York, so at least you know when not to go in there
After that, the tin-cieling'd parlor should be safe though, despite the prominently displayed tommy gun, part of a collection of Big Apple nods including B & W city photos, an old-timey radio, and a 7ft replica of the Statue of Liberty (so pretend to be Godzilla, then eat a ton of pizza and actually become him). The perfect "thin, crispy, lightly-charred" crust starts with a custom-made water filtration unit that softens the hard, PH-loaded DC water going into the dough, which is then cooked in 2in thick "old-school" deck ovens. Everything's made with Tuscan-imported extra virgin olive oil & housemade mozz, which you can then top with stuff like house fennel sausage, hot sopressata, and organic farm eggs, or go the signature route with the ricotta/ Kalamata olive/ pesto/ "Ray's", or the square-cut "Grandma" -- bring a box to the party for excellent social security
Of course there're also the requisite calzones & rolls, plus bruschette and a bunch of heroes, or what people from New York call, anyone from New York.
New York-style pizza is its own animal, and here in DC, only Wiseguy NY Pizza in the Mount Vernon Triangle manages to replicate it. It imports its Parmigiano-Reggiano and olive oil from Italy; makes its own marinara sauce from canned tomatoes imported from Italy; and, best of all, uses a specialized filtration process (seriously) to replicate New York water, which serious pizza aficionados consider essential to the New York slice. The tin-cieling'd parlor features plenty of knickknacks like a prominently displayed tommy gun, part of a collection of Big Apple nods including black and white city photos, an old-timey radio, and a 7ft replica of the Statue of Liberty.