Davinci Pizza Restaurant

I’ve been to a lot of utility slice joints in this city, my favorite hands down is DaVinci’s. The pizza as others have mentioned is not too thin and the cheese sauce ratio is just right. But more so than the pizza, the garlic knots here are head and shoulders above any I have had anywhere else in this city. They’re not soaked in oil, there’s no parsley, just delicious garlic and parmesan. They’re rarely overcooked either so you’re getting a perfect batch every time.

The pizza here is really really good. I arrived earlier this week and have had my usual slices and one of my coworkers suggested I give the place a try and «boyee» they did not disappoint. I would recommend this place to everyone.

I have eaten at every slice joint in the FiDi, and Davinci is the best. In fact, the three best pizzerias in down here are all a stone’s throw from one another: Davinci, Pranzo, and Justino’s. Add in Adrianne’s and you have close to a week’s worth of pizza lunches.
What makes Davinci the top dog? For starters, the pies. They are emblematic of a New York slice. Their crusts are thin, but not thin to the point that they droop when you fold it. Quality cheese, and a rich, slightly tangy sauce. It’s a well-​run operation. It feels like a neighborhood joint, adrift in the canyons of high finance. Like Juliana’s, the owner is a constant presence, something that adds to the expectation of quality in the pizza. If there’s an element that’s missing from Pranzo and Justino’s this is it. The city has enough indifferent pizzaiolos, so the presence of someone you know cares about what’s being served shows through. The food is consistently high quality.
Ultimately, it comes down to whether I would be willing to eat here every day. For Davinci, that’s a solid yes. I could eat a regular slice here every day. Either grabbing a couple slices and taking a load off, or picking one up to eat on the run, I’ve never had a bad experience at Davinci Pizza, the best pizzeria in the Financial District.

Let me start by saying that I have never stepped foot inside this restaurant. I have however eaten a great deal of their pizza — all delivered to our office. Understand; I don’t live in NYC. I do however manage a staff of 36 born and raised New York City residents and when it comes time to order food everyone gets a say. When pizza is the craving if the day — to a person — they demand that it be from Da Vinci’s.
I understand that pizza standards are personal and subjective. Thin, thick, saucy, cheesy, pan, stone, stuffed, stuffed crust (They don’t sell those in real pizzerias BTW.), chewy, crispy… the adjectives go on and on. Here’s where Da Vinci nails it. Their motto is «Unforgettable, fresh pizza». It is indeed just that. EVERY SINGLE TIME!!!
I don’t know how they do it. Their pizza arrives as hot as if you were eating it there. The hottest it’s ever been was when we had guests in from VA. They had heard all about how great NYC pizza is (Which isn’t always true. There is a LOT of bad pizza out there.) and couldn’t wait to try it. They weren’t disappointed.
Those pizzas not only had to travel blocks, on foot. They were delayed at security, sat while someone went down 39 floors to the lobby to get them, THEN had to be brought up those same 39 floors. Plates, cups and utensils were divvied up and when those boxes were finally opened, that pizza was hot enough to burn the roof of my mouth — which it did. Mine and a few other folks.
The flavor is magnificent and they are substantial. Two slices fill me up and I’m typically a four slice guy. The chicken topping is a staff favorite. Chunks of breaded & fried chicken cutlet distributed evenly and generously on the pie.
Another thing about pizza is that it’s the little things that add up to a great one. Da Vinci’s is completely cut all the way through — evenly. It’s never burned nor raw. The toppings are evenly distributed and the crust doesn’t intrude into the topping «landing zone». (Wide crusts are a way to cut costs as they diminish a pizzas ingredient area, leaving you eating more bread than sauce, cheese or toppings. They’re also an indication of a novice pizza maker who fears ingredients sliding off the crust and into the oven. Excessive flour on the bottom is also another novice give-​away. None of that business at Da Vinci’s.
Maybe one day I’ll go there and try out their other food. I’m told their chicken rolls are good. Until then… anyone up for pizza?

Stopped by this place becasue i was too lazy to walk to underground pizza. What a mistake, this is prob the worst pizza I’ve had in NYC. They put the slices on aluminum foil when reheating and makes the crust soft. Other places just put them in the oven with nothing and they come out with a somewhat crispy crust. If you dont want to take the walk to underground then at least go to Pranzo right down the street, you will thank me.

I went twice and both times the food was horrible. Riceball was cold tasteless and grandma slice was gross. Never again.

Place is pretty decent for the young professional on a budget. They have decent dishes for a very fair price. This was a pretty frequent place for when I was an intern trying to grab a cheap quick bite.
The Ziti and Pizza were the best food they had.

definitely a better pizza shop than those run-​of-​the-​mill, imposters that let their pizza sit in the window for 24 hours and try to re-​heat it. Always ask for a combination or topping you don’t see, they are very friendly.

It was okay. I had two buffalo chicken slices and a coke which came to $ 9. There are better places around here that are similar in price. I would go again if with a group, but probably wouldn’t go out of my way to eat there.

What can I say it’s okay when you get then freshly made from the oven
What can I say meal is OK like there different pizza even the veggie one but you got to catch then when the are freshly made.

Looked clean so we went in. Pizza looked good. Family bought several slices but was disappointed. Pizza was mushhy, tasted old. Oh well

I am givng them a 3 and a half, but don’t know how to do that. I come here frequently because they are across the street from my office. They are reasonably priced and have a good slice. What I like about them in particular is that they do not use a lot of sauce on their thin crust pizza. I don’t like a lot of sauce, I actually prefer that there is as little as possible without losing the flavor. So I would definitley recommend this place, and I will be going back. It is not Adrienne’s but it’s good if all you want is a slice.

I frequently visit this establishment when the rigors of work become overwhelming and I am in need of lard infested consumables.
Having sampled a multi-​array of courses available at this restaurant (Garlic Knots, Sicilian Squares, Chicken Rolls, Pasta Entrees, etc…), I would recommend that any patron visiting this establishment stick solely to the Fresh Mozzarella Slice. All other slices of pizza or entrees fail to meet to their standard wtih the exception of the Fresh Mozzarella.
Fresh Mozzarella Slice: For a slice of Pizza, this Fresh Mozzarella slice packs a punch. The tastes presented by the Fresh Mozzarella consumes each single bite of this slice. Accompanied by Fresh Basil that’s applied only minutes before the pizza is ready to be served, a consume will find that the pinpoint execution in the application of each of the individual items on this dish combined to create a perfect slice.
There are numerous Pizza establishments found in the Financial District but for a truly unforgettable Fresh Mozzarella Slice, stick with this place!

So I have to revise my review here. I *think* I reviewed this restaurant thinking we’d had delivery from here and it was another restaurant. Yikes and oops, so I would like to re-​post (2÷20÷08).
Having just gotten back from here, I’d like to up the original 2 stars for who-​knows-​what-​restaurant to 3 stars for what I *know* is the right restaurant. Is it fancy? Nah. Does it looks like it should be? Nah!
Good stuff. I had their pizza rolls — one veggie (primarily spinach and garlic — mmmm delish, wanna kiss? hah) and the other pepperoni. The cheese was far superior to the mozzarella crap-​o-​la you usually find at low-​grade pizza stops. So instant upgrade in my book.
Quick, fast, and pleasant service. Thumbs up and belly full!

I am growing increasingly desperate in my search for new places to eat in the financial district. Along those lines this afternoon I entered Davinci Pizza.
To be fair, if this were almost anywhere else in the country Davinci would get a 4 or even a 5 for their undercooked dough, overly generous use of ricotta, and garish red and green neon signs. People would say «My god!!! This pizza is like 6,345 times better than the dog pooh I normally eat at Dominoes.»
In fact, if Davinci Pizza relocated to Tokyo they could charge $ 20 a slice and receive the prestigious «Mario & Luigi award for most bizarre Japanese appropriation of Italian culture». They would be revered as tortured pizza God geniuses.
But this is NYC, baby! We’re used to Difara, Grimaldi’s, New Park, etc… so you gotta do something really nice to earn our pizza love.
Davinci, you need to either step it up or relocate to Burlington VT, where people will be in awe of you.
The hunt for good food in the Financial District continues…

Relatively large amount of seating and efficient ordering. I ordered a calzone which they made by taking a small 7″ round pizza, shallowly cutting it into 4, and folding it in half. That’s pathetic. It was accompanied with a side of «tomato» sauce which smelled more like preservatives than tomatoes.

They’ve got good pizza, the counter is really small and the place probably has 4 tables but it’s a good place to get your pizza, then walk across the street to where I work and go to the open concourse which they just fixed and open to the public to get a tan while eating your pizza and watching the helicopters take off. Yeah, another restful lunch.