Upper Crust: Promising Pizza At Da Giuseppe

This new pizza restaurant takes over from twice-unsuccessful Hungarian restaurant Budapest (and Norwegian flop 66 North before that) on the second floor of China View at Gongti Donglu. Go there at the first opportunity you get.

With Italian food, the space has hopefully arrived at a formula that might actually turn a profit. Just look at Biteapitta – they made good with what was long considered a "difficult" Tongli space, evidence that a space need not remain haunted by the ghosts of bad business ideas past. Da Giuseppe's cause will be helped greatly by the already acclaimed talents of chef Giuseppe de Stefano. Best known for his work at La Pizza, de Stefano continues to make extremely tasty pizza at this new venture.

As the photo above suggests, Da Giuseppe's pizza is crustier than that at La Pizza. It's a lot crustier, and I think that works to its advantage. The toppings are fresh and the flavors pop out – that basil leaf isn't just dressing. A 33cm Margherita is RMB 58, with most other pizzas falling into an RMB 68-88 bracket. We also tried the Diavola, which, though spicy, wasn't overpoweringly rich. Some people might find the crust hard work on the jaw muscles, but I can't wait for my next visit.

Also try the arancini (RMB 28), balls of rice, mixed with tomato sauce and little chunks of ham, and deep-fried. I could have taken a chicken Kiev-sized portion of these. The penne al arrabiata (RMB 58), one of a respectable selection of pasta and spaghetti dishes, wasn't bad either.

With the restaurant having just opened, it's not particularly busy at the moment, which makes it hard to judge the restaurant on atmosphere or feel. I'm happy to judge the place on its pizza. Thumbs up.

Da Giuseppe Daily 10.30am-2.30pm, 5.30-10pm. 2/F, Bldg 6, China View, Gongti Donglu, Chaoyang District
朝阳区工体东路中国红阶大厦6号楼2层

Photos: Iain Shaw