East Village Pizza in the Press
East Village Pizza has been featured by some of the top food publications, local guides, and media outlets covering New York City’s legendary pizza scene. From our signature vodka slice to our classic New York pies, see what writers and critics are saying about one of the East Village’s favorite pizza spots.
New York Lifestyle Magazine
ENTREPRENEUR’S CORNER - Frank Kabatas: The Rise Of NYC’s Pizza Mogul
Frank Kabatas is the owner of East Village Pizza, a popular New York-based pizzeria where tradition meets innovation. Here is where Frank went from being a delivery driver in 1997, being fired after just six months, to later becoming the pizzeria’s owner in 2003, highlighting his passion for the craft and his embodiment of the power of hard work and determination.
Chowhound
Mistakes You're Probably Making With Your Pizza Oven
As a general rule, Frank Kabatas, Owner and Operator of East Village Pizza, told Chowhound that 14 to 17 coals will bring the pizza oven temperature to around 300-325 degrees Fahrenheit, and 23-25 coals will raise it to between 500 and 550 degrees Fahrenheit.
New York Post
All the best Pi Day deals and freebies: Pizza Hut, Taco Bell, more
For one day only, on March 14, East Village Pizza is offering a limited-edition 24K gold-speckled Margherita pizza. The premium offering is a luxurious twist on their best-selling classic, featuring carefully placed 24K gold flakes. The golden pizza will cost $150 per pie and will not be sold by the slice.
PMQ Pizza
Once Fired from the Pizzeria He Now Owns, Frank Kabatas Plans Slice Giveaway August 6
Frank Kabatas started out as a delivery driver in 1997 for East Village Pizza, a renowned landmark pizzeria in New York City. Then, he got fired after just six months on the job. Five years later, he bought the joint—and became one of Manhattan’s best-known pizza guys.