Ditmas Park

New York Brick Oven Pizza Closed For Good, 1502 Cortelyou Road Is Now For Rent

51

Brick Oven pizzeria for rent 1502 Cortelyou Road

Well, it looks like New York Brick Oven Pizza, after opening last year, moving into the old Solo space, and then reopening under new management, is not going to be coming back: We just spotted a “for rent” sign in the window of the pizzeria at 1502 Cortelyou Road.

Brick Oven pizzeria for rent 1502 Cortelyou

After going on vacation in mid-June, the eatery (where we’d loved the eggplant slices but which landed mixed reviews on Yelp) stayed shuttered – and many neighbors took notice; we received numerous emails from readers asking what was happening with the space.

What are you hoping goes there?

Advertisement
Comment policy

51 COMMENTS

  1. A replacement and decent pizza place would be nice. San Remo isn’t great but I think they’d upped their game a little bit after New York Brick Oven re-opened under the new management (which was actually decent pizza) as well as Dominos (which I never plan on going to).

  2. Yeah the landlord sucks. He should sell the property so a business can stay there for longer than a few months at a time.

  3. I think a sale of this building would be the best thing. There seems to be a lot of negativity with the current owner.

  4. The current owner would probably want some insane price for a sale anyway, so it won’t happen. Before NY Pizza, it was a bar, going back several decades – Monroe’s, Hurley’s, Alexander’s, Boxers, Cornerstone, Solo. It’s a great space to have a drink as the sun sets and the light streams in, and you can people watch from those huge windows. So much potential for the neighborhood ruined by a nutty landlord.

  5. And I wish Mr. Softie would stop parking right by the tot lot – the motor from the truck makes it hard to hear traffic coming up behind you when you’re crossing the street, not to mention – who wants to listen to that while you’re playing?. They need to find a way to dampen the sound of refrigerated vehicles.

  6. I won’t go to Domino’s either. I notice, though, that plenty of other people ARE going to Domino’s. It is quite busy in there at times. Just goes to show that one halfway decent pizza place on Cortelyou could really clean up.

  7. I’m now convinced that this corner is simply cursed. I also don’t think we need another pizza joint in the hood. There are plenty of options if you want a standard NYC style, Neapolitan brick oven style, or the hard to identify mess that is called pizza for around a buck.

    Ice cream or bookstore? Well, unless the proprietor enjoys an eternity of money, it won’t work. We know toy stores didn’t fair well so we can nix that suggestion. We do have adequate cafes, coffee shops, and delis for quick bites so none of that would work. Lets not even discuss the drug store scenario that nearly once attempted to open there. I also don’t think a bar will do since we don’t seem to reach the capacity of our existing lot of watering holes.

    Looking at the place, a few ideas come up. A decent quality diner as the existing bar, floor, and space lend itself well to something that can be open serving food from morning to night. A decent quality Chinese (and I mean Chinese and not Chinese American) restaurant that serves Dim Sum on the weekends as well as hand pulled noodle soups. A Vietnamese place that can do lunch and dinner serving Bahn Mi and Pho as well as other Vietnamese fair. A good quality Italian restaurant that has a bit more of the southern Italian style. A bar and grill wouldn’t be bad either and something that is lest costly than the Farm and keeps things good, simple, and somewhat more affordable. Again, the space lends itself well and it could also serve a wide range of hours.

  8. As long as the current property owner is in charge, it doesn’t even matter what goes in there. It won’t last.

  9. Could someone elaborate on the correlation between this landlord’s business practices and the problems every business in this space has had over the past 10 years? Or, perhaps an “explainer” piece from ditmasparkcorner is needed.

  10. Damn, can’t we have anything good? This AND John’s Bakery gone now?!?
    That being said, we need a great pizza place to replace this one. Di Fara’s aside, by default it would be better than anything else in the area. All the pizza in this neighborhood is surprisingly mediocre.
    If not a good pizza place, maybe some good sushi? Kumo is decent, but their delivery sucks.

  11. Other than DiFara, what other pizza places are good around here? So far I’ve tried San Remo, Lo Duca, and Jr. Bellas; not impressed with any of them.

  12. Those are all pretty much just the standard NYC slice and maybe a bit less in some cases. Wheated on Church is good and Lea’s seem to make a decent tasting, but quite pricey, brick oven pizza. Of that lot, I’ve had the most luck with San Remo, but only on some specialty pies. Regular pies are now made with some really low quality ingredients and it really shows. But at least some of the specialty pies aren’t bad on certain days. I say certain days as consistency isn’t a hallmark around here.

  13. What I heard: The landlord refused to make repairs, there were leaks coming down into the ground floor commercial space from the second floor.

    The pizza spot wanted to renovate and make a nice dining room, but they didn’t want to have it ruined by water damage, and potentially be battling with a landlord forever, so I guess they pulled out while they could.

  14. That’s why i’m saying…. a REALLY GOOD pizza place is needed. I’ve lived in various parts of Brooklyn and Queens my whole life, and I gotta say that unfortunately DiFara aside, this neighborhood has the most mediocre pizza of anywhere I’ve lived. I don’t count the sit-down dinner places like Lea.. I’m talking about a regular, “by-the-slice” pizza shop.

  15. Sorry to disagree but Kumo’s sushi is awful. Forget the pizza, we need a better Japanese restaurant.

  16. Lets not kid ourselves, the legend of the great NYC pizza slice is long gone. The constant cost cutting due to price demands and over the top rental markets has pretty much sunk the old theory that you could walk into any NYC pizza shop and get a good slice. If someone wants to produce a good pie, they actually have to go out of their way to get good ingredients since the general suppliers pretty much offer all the same low grade industrial processes junk.

    Maybe its the reason I don’t care for another pizza joint around here. Just too little hope in that a classically good NYC pizza shop would be done. I won’t say they don’t exist since there are a few remaining in some hoods, jut nowhere near ours.

  17. Something to replace what Market used to be but on a larger scale. With bread since we won’t have John’s and 9 Chains has ridiculous hours. The coop disappoints with its cheese selection, so I don’t see too much overlap there. Something like Green Grape Provisions in my wildest yuppie fantasies.

  18. I haven’t given up hope. Great pizza slices still exist in NYC. I shouldn’t have to go to Park Slope or Windsor Terrace to get a halfway decent slice.

  19. Wheated, Lea, Fina, and Le Paddock are all within a reasonable distance. I can vouch for Wheated and Le Paddock doing them quite well. If you extend to Windsor Terrace & South Slope, you get a few additional options. As expected, not a single one of them will deliver.

  20. Wheated seemed promising before it opened but then came that inexplicable “aged mozzarella” nonsense. There is no such thing as aged mozzarella, can’t imagine where they got that from. The fresher, the better. The crust was also a bit dry and crunchy, so I haven’t felt compelled to go back.

    Lea got me very excited but they’re fiercely intransigent about their menu, which when I went only included half a dozen pizza variations, all of them (except margherita) centered around some funky cheese or another, which I very much didn’t want on my pie. Both times, even just having f***ing parmesan deleted required extensive diplomacy and negotiation , so that’s it for me.

    Didn’t know Fina or le Paddock (wtf? pizza at a french bistro) existed, but since I’m close to newkirk I wouldn’t count them as a local option. If I gotta ride that far out I might as well get on the train and go to Keste or Don Antonio or Luzzo etc.

    So all things considered I still think there’s no good local option for real (read: neapolitan) pizza.

  21. It seems that a few people were put off by Lea’s insistence on no modifications or substitutions, which is overall foolish and leads to unnecessary friction. Your not the only person I have heard comment about oddness of policies and behavior so we can just leave it such.

    Aged mozzarella is just another term for low moisture and can be stored for longer periods before going sour, hence the ‘aged’ name. But no doubt, fresh is best for flavor.

    As for Le Paddock, the oven was there when they moved in so they decided to keep it. Fina is new and I know nothing more than its a recent addition to the mix.

    I do think the crust issue you have with Wheated was actually what they were going for in the first place. They purchased an electric brick oven to produce a more ‘durable’ crust and likely their dough also lends to it.

    The one thing is that I don’t think we could ever have a joint using only fresh mozzarella since patronage around here is never consistent enough to keep material loss in check. Some of the fresh varieties lose out in just three days after production, let alone being sold, delivered, and put onto a pizza.

    I do agree that if you do want upper crust, you will need to leave the hood. That won’t change anytime soon.

  22. Try Gino’s Trattoria & Brick Oven Pizza – Its closer than DiFara and I was pleasantly amazed at how yummy their food has been. 200% better pizza than anything around cortelyou.

  23. If you don’t like wheated or some of the other options around here, I think we are defining “pizza” differently. But personally i am ok with you not appreciating wheated since the line there is so long every night.

  24. Maybe one that’s actually run by JAPANESE people would be a good start. Kumo’s staff is all from China.

  25. The pasta is awesome and the pizza is LEGIT. The sauce and cheese actually tastes pretty good- this is how I judge.

  26. The pasta is awesome and the pizza is LEGIT. The sauce and cheese actually tastes pretty good- this is how I judge.

  27. They also need to find a way to dampen the sound of tots. Their screaming makes it hard to hear Mr. Softee’s jingle.

  28. They also need to find a way to dampen the sound of tots. Their screaming makes it hard to hear Mr. Softee’s jingle.

  29. No offense, but that food is dreadful. I live walking distance and neither myself nor anyone I know ever eats there. The pizza crust is soggy, and the sauce is overly sweet. The pasta sauces are gluey. I will say that if you can get the veggie lasagna it’s tasty. But otherwise, any average Italian restaurant in Bay Ridge or Bensonhurst would put it to shame. It only survives because of the lack of competition.

  30. No offense, but that food is dreadful. I live walking distance and neither myself nor anyone I know ever eats there. The pizza crust is soggy, and the sauce is overly sweet. The pasta sauces are gluey. I will say that if you can get the veggie lasagna it’s tasty. But otherwise, any average Italian restaurant in Bay Ridge or Bensonhurst would put it to shame. It only survives because of the lack of competition.

  31. From a pizza standpoint, I’m not taking the Q to the R to go get pizza in Bay Ridge when I can take the Q to Di Fara for amazing pizza. &Walk to Lo Duca when it’s open for slices. I would go over to BR/ Benson for top notch food on a nice occasion.

    I have never had a bad slice from Ginos, granted it may happen but it hasn’t yet. I order from there and Pinos for a good pie. I do not eat meat so im basing mainly on veggie pasta and pizza that i’ve had from both.

    Also- San Remo blows, think the pizza tastes like crap on cardboard.

    Pizza taste is in the eye of the beholder. You are not a pizza friend of mine, apparently.

  32. From a pizza standpoint, I’m not taking the Q to the R to go get pizza in Bay Ridge when I can take the Q to Di Fara for amazing pizza. &Walk to Lo Duca when it’s open for slices. I would go over to BR/ Benson for top notch food on a nice occasion.

    I have never had a bad slice from Ginos, granted it may happen but it hasn’t yet. I order from there and Pinos for a good pie. I do not eat meat so im basing mainly on veggie pasta and pizza that i’ve had from both.

    Also- San Remo blows, think the pizza tastes like crap on cardboard.

    Pizza taste is in the eye of the beholder. You are not a pizza friend of mine, apparently.

Comments are closed.