Pizza by Cer Te Finally Opening Today

It’s been almost a full year since we first reported that Cer Te (on 56th btw. 5+6th) would be opening Manhattan’s first “green” pizzeria.  And after a whole lot of waiting, the day is finally here… Pizza by Cer Te (on 56th btw. Park+Lex) will open to the public today.  We’re guessing it will be similar to the pizza at Cer Te, but the new spot will have far more choices and some brand new items like socca (a gluten free chick pea flatbread), “bakers” (whatever that is) and a list of sandwiches as well.  Check out the entire menu here.

We’ve never really posted about “preview” parties (it’s never a good representation of what the food will be like for us real folks), but if you just can’t wait any longer to see the inside of the place or photos of free samples of pizza, Chubby Chinese Girl (yes, that Chubby Chinese Girl) went to their friends and family party on Tuesday night and posted her report here. Looks pretty damn good, but we’re more interested in hearing how it is today!  Early adopters, let us know what you think in the comments…

Pizza by Cer Te, 132 East 56th (btw. Park+Lex)

86 Comments

  • Guys thanks so much for ALL of the feedback! Keep it coming, you know it is your voices that we have always valued in adjusting our service and food! I am in touch with our managers and staff over at the pizzeria (actually heading there soon myself) and have them aware of the discussion going on. We are working out all of these immediate issues and are taking in all of these comments.

  • I had the ‘shroom and capo pizza and ate in-store so didn’t have any problems with the temp. From a technical perspective the crust was great, almost borderline coal oven like, with a very good char and slightly springy bite. I use Luzzo’s as my litmus test of a good char, and Cer-te came close to that.

    Taste wise, both pizzas were amazing. The capo was like a pepperoni slice on steroids, and the ‘shroom pizza was beautifully earthy and rounded.

    Given the fact that Cer-te’s price is on par with your avg Ray’s slice, but with far superior quality, it makes this a slam dunk for me.

    I’ll definitely be returning to try the bianco and another slice of the ‘shroom pizza.

  • @rosie. I got there exaclty at 12 and it was gonzo!
    next time, FOR SURE!

    • It was pretty awesome with that whole potato chedder vibe going on. Like I said, I could have used a few more scallions to cut it a bit, bc it was so rich, but whatever. It was divine.

  • Did anyone try the Green Veggie Alforno or the Buffalo Artichoke? Next on my list…

  • they didnt have those out…i could have waited, but i was in a rush to get back and eat. my goal is try all of them!!!!
    the saw-seech is what i really went there for.

  • guys: looking at the menu..What’s a “bakers?” is that a thicker crust?

    • I think the “bakers” is the rectangle grandma like style (also like a thin sicilian). Although I admit I found the menu bit confusing too. It was easier to just see what was out and pick what looked good. I had what the Godfather and it was pretty good. The selection was pretty slim when I was there at around 12:20. I’ll be back to try some of the others (and am looking forward to the Brooklyn Cheesesteak).

      • ohh..ok…yes, the menu IS a little confusing.
        Seems every one’s experice with selections were different! We always get the godfather sandwich when he cater. What meats were on it? They put mortadelo in the sandwich, which i hate, and cant imagine that on top of a pizza. was the meat tossed on after or cooked with the pizza?

      • Bakers is thin sicilian- similar to a Grandma slice

  • …it’s a pizza…..calm down.

  • Keep in mind that if they made a pizza crust slathered simply with a good butter, Rudy would be all over this place :-)

  • i wanna try one of their brekfast ciagles ricotta and the coagle with proscuitto, egg and gruyere.

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    Can you place an order beforehand and just pick it up? Would save waiting for your pizza.

  • street, i wanna hear about it if you do.

    • You certainly will, kc. Hope to stick to the pizza plan. I’m not too far from the place so I can go anytime for lunch. Hopefully there will be a nice selection when I check it out.

  • From CCG’s report:
    “I had to find out about the $2 Filtered Water they had on the menu. Miguel swears by their filtered water, it has a higher PH level than Fiji water!!! (Theirs 8.5PH, Fiji 7.5PH).”

    LOL, funniest thing I’ve read all day. Why not go extreme and have some lye on the rocks?? MORE Ph!!!! (BTW, if their “filtered water” has more antioxidants than a glass of OJ, it ain’t water you’re drinking.)

    • That’s what he told me… according to wiki answers :

      “Pure water is neutral, with a pH = 7. Things with a pH lower than 7 are considered acidic, and things with a pH higher than 7 are basic.”

      wrong wording.. should say “water acts as a powerful antioxidant.. more powerful than a glass of fresh OJ”

      • I highly doubt that last statement, but would be curious to see any support for it. I am not aware of any property of watter that would make it a more effective antioxidant (in the bioactive sense) than the vitamin C present in OJ.

        Also, higher pH just means more basic–it doesn’t mean it is “better.” There are poisonous substances that will raise the pH of water–and kill you. And a high pH water can taste rather chalky.

  • speaking of OJ..they’re giving away free samples of it on the corner of 53rd and mad.

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    What time do they open in the morning? Would like to check out their breakfast…

  • 7am-9pm and i confirm that the farmer pizza is RIDICULOUS!! SO incredible. PERFECT!
    what a difference a few hours makes in that place….more pies, different packaging, more desserts….they had that spinach pie out; i didnt try it though

  • well it was opening day…go…regardless; pizza is great.

  • it really is…bianco being my fav, then farmer

  • OK— Today, I was a Certe Man— For Breakfast, I had the Make your own fritatta— I had procsciuto, Spinach, Goat Cheese and Herbs… Delicious but pricey. It does come with a Ciagel, which was a small but dense roll. Just OK. Then for lunch, my office split 2 pies. One Margarhita and one Bianco with Meatballs and pepperoni. They both were great but the bianco was far superior. The crust of the pizzas was spot on. Bottom line, Apikoros is happy with Pizza by Certe

  • agreed….bianco is the shiznit. So you had them put meatballs and pepp on the bianco?…interesting. ;-)

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