Waldy's Pizza

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Listed below are links to reviews of Waldy's Pizza from around the web. nymag.com review [report bad link] [more from nymag] "As the chef of Beacon on West 56th Street, Waldy Malouf is used to preparing high-end dishes in a wood oven. In June 2005, he extended this style to a lower-end venue, firing up pasta and flatbread pies with fresh, thoughtful ingredients to take the conce..." salli_vates.blogspot.com review [report bad link] [more from salli_vates.blogspot] "Walking down a Williamsburg street, I caught sight of a large sign advertising free pizza. It turns out that although there is a catch, it's quite a small one!..." search.cityguide.aol.com review [report bad link] [more from search.cityguide.aol] "The crust starts as a gurgling mass of dough, seasoned by the likes of onion and molasses. That's just one of the many secrets that make Waldy Malouf's Roman-style pizzas taste like the real thing...." 2 reviews   slice.seriouseats.com review [report bad link] [more from slice.seriouseats] "My solution was to place two slices cheese side together and pretend I was eating a delicious chipotle chicken club sandwich...." sliceny.com review [report bad link] [more from sliceny] "Since Beacon opened on West 56th Street six years ago, Waldy Malouf has spent much of his time near a wood-burning oven, shoveling food in and out of it with a long wooden peel. The opening Friday of Waldy's Wood-Fired Pizza and Penne, 800 Avenue of the A..." wcities.com review [report bad link] [more from wcities] "Strangely, Waldy"s is more famous for its wood-oven cooking than the pizza itself. Thick, crunchy, oblong crusts encompass a generous dollop of cheese...." Are we missing a review of this restaurant on the web? Click here to let us know.