One of our favorite Italian eateries in NYC. We came for the pizza but found so many amazing Italian specialties. We loved everything!

Love love love - our server (Luka) was a hoot, the food was phenomenal, the ambience was on point, and just generally worth it.

Very good Neapolitan pies paired with slightly clubby vibes ostensibly geared towards the NYU crowd. (Read: birthday celebrations entail the lights being shut off and "In Da Club" being played at top volume.) The best components of the pies we ordered were the dough (naturally) and the succulent mashed eggplant on the parmigiana pie. Those two items alone are enough to warrant a return visit!

The Nutella pizza is a must try if you visit Song E Napule. It large enough to be shared with 3 people and it will hit the spot after a nice meal at the restaurant.

Best Neapolitan pizza I've had in a long time, and the best I've had in NY so far. I make Neapolitan pizza and I know how challenging it is. Their dough was perfection. Crispy, airflow, and had a lovely stretch and chew. Perfect sauce as well. We also had a couple pastas and they were also fantastic.

The service was great, everyone was really friendly and attentive. The atmosphere was so cute, it was like I was back in Positano with the tiles and lemon decor. The croquet was so good! I hadnt had one before with that much delicious gooey cheese inside! We got 2 pizzas the Buffalina and Cotto E Funghi and both were delicious. I asked for a side of parm cheese and olive oil and their EVOO was very tasty. I def recommend trying this place!

Seventeen months ago, this establishment graced me with the most precious moment. Eating Margherita pizza with guttural noises of approval from my compatriot Jackson, we spotted a girl no older than six roaming the restaurant with immense comfort. Hugging workers legs and peering onto the open kitchen counters. We thought this was surely blood to the owner, but it was cuter than that. Every Sunday this little girl would join her father for lunch at Song E Napule. She'd been coming here for hundreds of Sundays! Our waiter brought her over like the celebrity she is and introduced this little legend. Initially shying away, I asked to hear her favorite slice. In very American English she says "cheeeese" and then in very Italian English "and Margherita!" I affirm her by saying (in American English) that Margherita is my favorite too. Her response (in very Italian English) was "No! Mar-guh-reeta!!" Cute, adorable, sweet, all of the above. Shoutout that dad too, you rock. Our party came to share a Margherita pie and was met with the same familial hospitality. When your waiter hits you with a "there you go family" while he sets down a circle of oven-fired heaven then you've made it. Savor that moment and any future seat in this place. A final anecdote, tummies were a bit shambolic after a lot of previous restaurant stops. The lemon baking soda concoction that coats mustaches and drips onto your shoes single-handedly revived my guy Dom's stummy. Song E Napule deserves your time. Much love!

This is my answer to the often asked--"what is your favorite pizza place in Manhattan?" Song'E Napule serves, by far, the best Napoli-style pizza I've had outside of Napoli. Take it from those in the know. Almost half of my fellow diners were speaking Italian. We ordered the delightful Diavola and Primavera pizzas and finished with a Nutella panacotta. Everything was fantastic. We come here often enough that I also have to address the birthday celebrations. They are wild and fun. The staff will bring out whipped cream and spray the birthday celebrant's face while throbbing Italian pop booms through the restaurant. It is an experience. Also, if you're curious what the Napoli/Neopolitan style is (it's not chocolate/strawberry/vanilla, for one), I'll quickly explain because it is not your standard New York slice. If you're not curious or already know what Napoli pizza is, all I have to say is this: Song'E nails it. Napoli explainer: In Neopolitan pizza, the key is simplicity. The thin crust is made of very few but extremely fresh ingredients. Bubbles should appear in the crust and there should be a slight char to the bottom. The sauce is also simple and the cheese (fresh buffala mozzarella) is in reduced proportion but still packs a flavor punch. The pizza has to be cooked at a higher temperature and for less time, so a specialized oven is required. And, famously, the first bites of every slice need to be eaten with a fork and knife, rather than by hand.