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\nPhotograph: Morgan Carter| Outside of L’Industrie Pizzeria in Little Italy
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The team looked at over 20 different locations before landing in Little Italy<\/p>\n
The latest project is a partnership between Massimo Laveglia, Nick Baglivo and former manager turned partner Manuel Jimenez. Jimenez, who has a long-standing affinity for pizza\u2014his first job ever was delivering pizzas in Harlem\u2014joined the L\u2019Industrie team five years ago, moving his way up to general manager before officially becoming a partner.\u00a0<\/p>\n
Following the success of the West Village location<\/a> that opened in 2023, the team started scouting for a third. But it certainly took a while, as over the course of three years, the team looked at over 20 locations all across the city. And yet the team was patient, with Jimenez remarking, “It was just waiting for the right place, the right moment, [and] the right time.\u201d<\/p>\n The restaurant space on Grand Street marked number 25 in the search, but it proved to be a fit. One, the space previously functioned as a pizzeria, specifically Margherita NYC. That, and the new spot is relatively equidistant between the two, only a 20-minute train ride from the West Village locale and a 30-minutes from Williamsburg, making for easy drop-ins to check quality control.\u00a0And while the plan wasn\u2019t necessarily to land in Little Italy, Laveglia is well aware of the touristy nature of the area, the trio saw their presence as a way to inject life into the area.\u00a0<\/p>\n \u201cLongevity-wise, I think bringing a really good quality slice can bring excitement to Little Italy,\u201d says Jimenez. Plus, he admits, \u201cL\u2019Industrie Little Italy has a ring to it.\u201d<\/p>\n It sits right next door to a New York icon<\/p>\n That\u2019s right, L\u2019Industrie is situated right next door to Ferrara Bakery & Cafe<\/a>, the 134-year-old institution that has fed New Yorkers all the Italian classics: cannoli, lobster tails and a bevy of cookies for the <\/a>holidays.<\/a> In fact, you can see the iconic Ferrara gelato cone statue from the window of the new pizzeria (making for ripe for competition as L\u2019Industrie has gelato and sorbet of its own). <\/p>\n Much like the others, don\u2019t expect seats<\/p>\n The new L\u2019Industrie follows the same ethos as the others, as it functions as a stand-up\/grab-and-go slice concept rather than a sit-down something. The flow is a simple one: the counter is front and center, flanked by a cold fridge stocked with mille feuille and pistachio tres leche on the left, and a glass partition to the right filled with pastries, bombolini included. A metal counter lines the entire space, making it easy to stand while you eat. And there is even an option to park yourself right in front of the kitchen to watch the chefs toss dough and sauce pies. <\/p>\n RECOMMENDED:\u00a0Where to find the best pizza in New York City<\/a>\u00a0<\/p>\n
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