From NY with love
Pizzeria Mazzie may not be all big and glam but it's not plain and simple either. Located at Park Lane Ekkamai, the resto is small yet furnished with the likes of an Italian marble countertop for the "bar" where you can watch your pizza being made in full view, as well as Coach leather seats. If you're with friends and family, there are a number of tables for you to get comfortable at, but I strongly suggest sitting at the "bar" where you can converse with owner and chef Jon Spearman while he makes your pizza from scratch before putting it into the Napolitan Acunto oven. He'll frequently be greeted by a number of regulars coming in for dinner or for a takeaway, and he'll say a quick hello to new customers filing in, which really gives the place a homey, welcoming feel. That's something you don't feel at a lot of restaurants these days and it's something that really made me love Pizzeria Mazzie -- and we haven't even gotten to the food yet.
Carrot + ricotta salad.
Obviously, pizzas are the name of the game here. Chef Spearman was born and raised in Brooklyn, so you can be assured he knows his New York-style pizza. Also, he's always at the restaurant and makes the pizzas himself so you can be assured (and you can brag) that a true New Yorker made your pizza.
To prep myself though, I started off with the Carrot + ricotta salad (B290++), which is the right way to begin a pizza fest. It's sprinkled with a honey and mustard vinaigrette with an apple cider vinegar base, so it's not too strong, and topped off with a generous amount of ricotta. Continuing with the non-pizza dishes, Mazzie's meatballs (B430++) can either be a starter or a side dish, but it's a dish you have to try. The meatballs are a mixture of different kinds of beef and is succulent and juicy. And of course, it's served in marinara sauce that you will no doubt mop up with the toast once you've finished the meatballs.
The main event: the pizzas. Arguably, the main thing that determines whether a pizza is good or not is its dough, and the dough chef Spearman uses is dang good. Naturally leavened, it's already good enough to eat just as bread so you can just imagine how good it is when toppings and cheese are added onto that bad boy. Also, fair warning: if you're thinking the pizzas comes out picture-perfect, they don't. Chef Spearman likens them to the food featured on the Netflix documentary Ugly Delicious, which ironically is the best way to describe them. Sure, there are air pockets in random places and there are blackened spots because the dough reacts differently each time it's placed in the oven. But is it good? You betcha.
The pizzas are separated into two sections: "red" because it uses sauce and "white" where it's more olive oil-based. I started off with something simple: the Brooklyn classic cheese (B350++), which is a "red" pizza. If you want a good ol' fashioned New York cheese pizza, this is the one you want. The cheese is chewy and though some may want more on their pizza, with Pizzeria Mazzie's dough, this enough for me when I just want a simple, classic pizza. There are, of course, fancier alternatives. For a hint of truffle, opt for the simply named No. 3 (B450++) on the "white" side, which also features crispy ham on top to give it a bit of saltiness. Finally, if you want a little spice on your pizza, look no further than the "red" Hot Hipster (B510++), which is a mix of sweet and spicy.
No. 3. & Classic Cheese.
Pizzeria Mazzie has an impressive selection of wines and beers, which they rotate every week. You can ask for a wine list and you can check out their list of craft beers, written on a pillar. They also do deliveries through LINE Man.
VALUE & VERDICT
Pizzeria Mazzie isn't your run-of-the-mill pizza place nor does it serve up run-of-the-mill pizzas. Aside from the pizzas, which are all delicious and well-made, it's the homey feel that makes me want to come back regularly. Sure, you're going to have to cough up some dough (wink wink) but it's worth it for a good meal and a good chat. g
The Hot Hipster.