This Hip Williamsburg Pizza Parlor Further Cements the $5 Slice Era

[{ "selector": ".djnrj-a", "duration": "1000ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": "1"} ] }, { "selector": ".ebmql-a", "duration": "1000ms", "fill": "forwards", "delay": "1000ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": "1"} ] }, { "selector": ".rwcpt-a", "duration": "500ms", "fill": "forwards", "delay": "2000ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": "1"} ] }]

Okay, so Fini is a neighborhood slice joint with lawn chairs out front, almond ices in the freezer, and a website that greets you with a slick video of a staffer in noise-canceling headphones walking the streets of Brooklyn in shiny custom swag.

[{ "selector": ".klduw-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": "1"} ] }]

Because, hey, you can't get a $49 burger with fries at a "Dimes Square" pub every day, it's a nice spot to spend $25 on two Neapolitan-style cheese slices and an IPA.

[{ "selector": ".nzxpn-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": "1"} ] }]

One wouldn't be wrong to dismiss such an upscale Williamsburg pizzeria out of hand, labelling it a byproduct of the neighborhood's growing mallification (check out the upcoming Hermès store).

[{ "selector": ".wtuex-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": "1"} ] }]

But everybody who stops by Fini for lunch is aware that something delicious is occurring there, although for $5 per slice, which is becoming the norm for ambitious varieties of pizza.

[{ "selector": ".rwnpo-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": "1"} ] }]

Will Unseld, a former chef de cuisine at Misi, and Sean Feeney, the finance expert behind Misi and Lilia, the popular Italian restaurants they own with Missy Robbins, haven't just started a new pizza.

[{ "selector": ".wkqwr-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": "1"} ] }]

Instead, the pair has contributed to the city's continuing slice revival with inventive twists on traditional favourites, occasionally sprinkling their pies with 'nduja and lemon zest.

[{ "selector": ".nssag-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": "1"} ] }]

Think of Fini as a neo-nostalgic homage to the pizza joints in Brooklyn and Jersey that served homemade Orange Julius smoothies and had boxy letterboard menus. Spoiler:

[{ "selector": ".rwgdm-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": "1"} ] }]

Consider the exceptional white slice ($5.25): Local pizzaioli usually heap copious amounts of ricotta and mozzarella on top of the dough, along with some broccoli rabe for colour.

[{ "selector": ".pinsa-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": "1"} ] }]

A richer method is used by Fenney and Unseld, who spread a parmesan-fontina layer over the mozz. The cheese smells like fondue or Alfredo sauce and oozes like nacho sauce.

[{ "selector": ".ztssd-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": "1"} ] }]

South Austin Pasta Truck Will Open Italian Restaurant in North Austin

[{ "selector": ".euiqg-a", "duration": "500ms", "fill": "forwards", "delay": "1000ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": "1"} ] }, { "selector": ".kwtmj-a", "duration": "1000ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "transform": "translateY(-134px)", "opacity": "1"}, {"offset": 1, "transform": "translateY(0)", "opacity": "1"} ] }] Click Here

A richer method is used by Fenney and Unseld, who spread a parmesan-fontina layer over the mozz. The cheese smells like fondue or Alfredo sauce and oozes like nacho sauce.

[{ "selector": ".zjrrj-a", "duration": "500ms", "fill": "forwards", "delay": "0ms", "keyframes": [ {"offset": 0, "opacity": 0}, {"offset": 1, "opacity": "1"} ] }]

This Hip Williamsburg Pizza Parlor Further Cements the $5 Slice Era

EXPLORE

Okay, so Fini is a neighborhood slice joint with lawn chairs out front, almond ices in the freezer, and a website that greets you with a slick video of a staffer in noise-canceling headphones walking the streets of Brooklyn in shiny custom swag.

Because, hey, you can't get a $49 burger with fries at a "Dimes Square" pub every day, it's a nice spot to spend $25 on two Neapolitan-style cheese slices and an IPA.

One wouldn't be wrong to dismiss such an upscale Williamsburg pizzeria out of hand, labelling it a byproduct of the neighborhood's growing mallification (check out the upcoming Hermès store).

But everybody who stops by Fini for lunch is aware that something delicious is occurring there, although for $5 per slice, which is becoming the norm for ambitious varieties of pizza.

Will Unseld, a former chef de cuisine at Misi, and Sean Feeney, the finance expert behind Misi and Lilia, the popular Italian restaurants they own with Missy Robbins, haven't just started a new pizza.

Instead, the pair has contributed to the city's continuing slice revival with inventive twists on traditional favourites, occasionally sprinkling their pies with 'nduja and lemon zest.

Think of Fini as a neo-nostalgic homage to the pizza joints in Brooklyn and Jersey that served homemade Orange Julius smoothies and had boxy letterboard menus. Spoiler:

Consider the exceptional white slice ($5.25): Local pizzaioli usually heap copious amounts of ricotta and mozzarella on top of the dough, along with some broccoli rabe for colour.

A richer method is used by Fenney and Unseld, who spread a parmesan-fontina layer over the mozz. The cheese smells like fondue or Alfredo sauce and oozes like nacho sauce.

South Austin Pasta Truck Will Open Italian Restaurant in North Austin

A richer method is used by Fenney and Unseld, who spread a parmesan-fontina layer over the mozz. The cheese smells like fondue or Alfredo sauce and oozes like nacho sauce.