Crispy Thin Crust Comes to Cortland

Nestled on the stretch of Cortland Street that's tucked under the Kennedy Expressway is a new pizza pub that boasts a homemade pie using thin, whole-wheat crust.

Owner Brad Paladino brings 35 years of restaurant experience to Pizza House No. 1647, which opened mid-month at 1647 W. Cortland St. All pizza components are whipped up in house.

"We make our own dough, our own sausages and our own pizza sauce," Paladino said on March 15, just after the restaurant opened to the public. "We use all fresh ingredients on the pizzas."

The crust—Paladino says its crispy, through and through—has a cornmeal bottom and is cooked in a revolving oven. There's room for about 40 people to sit inside but takeout is available for on-the-go diners. Delivery is also an option. Pizzas are made in 8 inch, 10 inch and 12 inch sizes, he said.

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The restaurant didn't yet have a liquor license when it opened but does now.

"There's no sit-down bar, per say, but we do have beer, wine or draft sodas," he said. " … We're still working out certain details but eventually, we'll be open for lunch."

Current business hours start at 4 p.m. and end at 11 p.m. Starting May 1, Paladino hopes to be serving high-end coffee and breakfast pastries. Much of the inspiration behind the restaurant's food hails from his Sicilian roots.

"I used to be in the pizza business years ago," he said. "It's all about using the best ingredients, as far as I'm concerned."

Paladino is part owner of Club Lucky, he said, and the former owner of Webster Avenue's O'Fame. 

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