How’s this for a story to tug on your heartstrings. Matthew Hyland fell in love with making pizza after stints working at Pizzamoto and Sottocasa, so he and his wife Emily decided they’d have a crack at starting their own joint. They were, however, without a pizza oven and short on funds. One successful Kickstarter campaign, raising $15,000, and one custom copper-plated pizza oven later, the restaurant was ready to go. Then Matthew went and named it after Emily (what a charmer), and it opened happily ever after.
It’s cosy and simple on the inside, with a hockey-stick bar and wood block stools and tables. There is, however, the odd concession that they’ve made to Brooklyn-ize themselves and appease the neighbours — namely that cluster of old-timey fixed-gears on the wall. Speaking of neighbours, there’s a hell of a lot of pizza places in this part of town, so how do Emily’s offerings hold up in such competitive climes? Very well indeed, as it turns out. For a start they’re reasonably priced: A Margherita will set you back around 10 bucks, and as you up the topping stakes the price climbs accordingly. That oven makes all the difference, too. The pies come out bubbled, crisp and flaking at the edges.
Toppings-wise, there’s two main roads you can travel, either red or white (i.e. do you want a tomato-based pizza, or a non tomato-based pizza), and on either stretch there’s some humdingers coming straight out of the leftfield. The eponymous Emily, for instance, is topped with mozzarella, taleggio, pistachios, truffle sottocenere, and honey. If you pushed us to single one out for special praise, we’d nudge you in the direction of the Angie — dried fruit compote, blue cheese, cured ham, and arugula. To be honest, though, if you closed your eyes and pointed towards the menu at random you’d have a hard time going wrong.