Review: If you have walked the streets of Manhattan, you have undoubtedly seen the ubiquitous pizza shops with those humungous slices nearly as big as the babies no one in Manhattan bothers to have anymore. If you have partaken of one of those slices, you know New York pizza is different from other American pizza genres. It is, in essence, a cross between Neapolitan pizza (characterized by thin crust and the balance of few quality ingredients) and American pizza (characterized by thicker crust and larded with cheese and toppings). And it is, in essence, good stuff.
Este Pizzeria attempts to recreate the New York pizza experience in Salt Lake City. My buddy and I ordered the "pink pizza" (marinara mixed with ricotta, hence the pink, topped with mozzarella) with sausage. The ricotta and tomato mixture is a personal favorite, and is actually quite common in Italy. Este uses very small curd ricotta, so the mixture took on a creamy textured feel. The mozzarella was good, and I enjoyed the thick-cut saltiness of the sausage. The crust, which is what a pizza is really all about wasn't exactly New York style because it was too thick, but is was toothsome and tasty.
Too be honest, Este's pizza isn't really New York pizza. And while I usually downgrade a food if it isn't what it says it is, I enjoyed Este's pizza for what it was: good pizza.
Rating: 6/10 (5/10 is average).