Ops
Photo by Cole Saladino for Thrillist

Ops

Brooklyn
Pizza Place
$$$$
Available for Reservations
Tuesday
5:00 PM - 12:00 AM
Wednesday
5:00 PM - 12:00 AM
Thursday
5:00 PM - 12:00 AM
Friday
5:00 PM - 12:00 AM
Saturday
12:00 PM - 12:00 AM
Sunday
12:00 PM - 12:00 AM

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Named for the Roman goddess of the harvest, Ops stays true to its muse with fresh, high-quality ingredients stacked on a naturally leavened pizza dough that is fermented for 26 hours. Margherita pizzas are adorned with house-made mozzarella, and seasonal pizzas are topped with special limited-time treats like asparagus and ramps.

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Celebrating its sixth anniversary this year, this pizza bistro continues to serve up the puffy, chewy sourdough Neapolitan pies they’ve become renowned for. Helmed by chef Mike Fadem, and partners Marie Tribouilloy and Gavin Compton, Ops prides itself on its natural leavening process, fermenting the dough for 26 hours, and using all organic ingredients, including a flour blend composed of spelt, wheat, and semolina. All pizzas are fired in a wood-fueled hearth for two minutes and are accompanied by an impressively lengthy natural wine list stocked with chilled reds and orange varietals.

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This hipstery pizza bistro has won rave reviews for its Neapolitan pies, helmed by chef Mike Fadem, and partners Marie Tribouilloy and Gavin Compton. Celebrating its sixth anniversary this year, Ops continues to leaven its pizza dough naturally, fermenting the dough for 26 hours, and using all organic ingredients, including a flour blend comprised of spelt, wheat, and semolina. Pizzas are fired in a wood-fueled hearth for two minutes, which includes the signature Cicero, topped with preserved tomatoes, “many onions,” provolone, mozzarella, and oregano.

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Read The Full Article
Tuesday
5:00 PM - 12:00 AM
Wednesday
5:00 PM - 12:00 AM
Thursday
5:00 PM - 12:00 AM
Friday
5:00 PM - 12:00 AM
Saturday
12:00 PM - 12:00 AM
Sunday
12:00 PM - 12:00 AM

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