Ragazza, the long-awaited second restaurant from Gialina's Sharon Ardalina, opened last night to a steady flow of customers. A large gas-fired Wood Stone oven means pizzas cook quicker here than at Gialina. It also allows for roasted meats, baked pastas, and other things Gialina can't produce.
Thankfully, despite a no reservations policy, and knowing Gialina's reputation for being crowded even on weeknights, there was no sign last night of the crazy lines or priest blessings that greeted the inauguration of Una Pizza Napoletana last week. At around 7:30, with one party ahead of us, we waited only about 10 minutes for a four-top.