Tappo Thin Crust Pizza

An Inviting Atmosphere that Invites So Much More

Stepping inside Tappo, you can see—and more importantly, feel—what draws people in. The vibe is casual and warm. Intimate booths line the walls and cutlery clinks over the comforting murmuring of diners. It’s the kind of place that invites long conversations that last well past after the final slice has been eaten.

Tappo’s comforting atmosphere is expansive, and, along with sister locations Vezzo and Brado, has served as the backdrop to some of Karene’s big life decisions. “I feel at home and centered here,” she says. “When I’m in tune with myself, I can make better decisions.”

Comfort is Better with Company

For Karene, a night at Tappo is never complete without the company of a close friend. “Tappo is just one of those places perfect for bringing people together.”

A typical dinner begins with a bottle of red wine before graduating to another favorite, the bocconcini salad: a medley of arugula, fresh mozzarella balls, and olives tossed with a creamy lemon-basil vinaigrette. Then, the main star arrives: the Shroomtown pizza, always shared. The evening ends on a sweet note of dessert or after-dinner liqueur.

All the Right Things in Perfect Harmony

Growing up in an Israeli household instilled in Karene an appreciation for life’s simpler pleasures: good food, red wine, and slow living. As such, quality ingredients are a must-have for her and every meal at Tappo fulfills that standard.

“They use really fresh ingredients, so you know you’re eating quality. Even the sauce—you can really taste the fresh tomatoes.” And finally, that special last touch: “When I first saw “truffle oil’ on the menu, I knew I had to try it.”

Karene is as big of fan as Tappo’s sides, the bocconcini salad in particular, which she always orders alongside the Shroomtown. “It’s a beautiful pairing.”

The Crust that Holds it All Together

When owner and founder Antonio Gomez opened his first restaurant in 1999, he set out to introduce the absolute thinnest, thin crust pizza to New York City. Eventually, they arrived at the perfect balance: flavorful and light, yet with enough heft to hold all its toppings.

“We’ve been doing the same thing for 23 years: making the highest quality pizza using the highest quality ingredients.”

Indeed, the recipe for the Shroomtown hasn’t changed since day one. That includes the coveted razor-thin crust. And while the formula for is top secret, Gomez shared the key ingredient: high-quality, high-gluten flour. “Elasticity and strength are crucial to the thinness.” The result is a veritable unicorn of pizza crust: crispy on the bottom, yet still bendy and soft.

“I love many types of pizza, but this is my pizza.” Karene declares.

Home in every sense

Finding Tappo was like finding a second home—a place where Karene could truly relax and be herself—a rarity in such a fast-paced city. That special sense of ease is part of what keeps her coming back.

Antonio wouldn’t have it any other way. “We want each of our restaurants to be a part of the community,” he says. “A place where people can gather, share food, and really feel comfortable.”

Even after fourteen years, Tappo, and its sister restaurants like Vezzo and Brado, are where Karene goes to create new memories with loved ones over her favorite dish. “You can really take your time here. It’s really hard to find a place like that.”