Toby's Public House

Every single time I've been here, the pizzas have failed to disappoint. Awesome service with a smile and lots of beer to choose from. Outdoor umbrellas to boot, what more can you also for?

Food is consistent and very delicious. Seriously some of the best pie I have had in the city. The bar tender is super friendly and an excellent host.

Neapolitan bliss meets rock and roll at this authentically Brooklyn (incredibly) undiscovered gem that is completely worth the extra few blocks from the mainstream fare. Sit at the bar and hang out with "Bam" who might as well have been in Guns n' Roses. He's a bit cold at first but buy his "separate check" home-made beef jerky when u sit down and he is your best friend (and actually a cool dude). And whilst his jerky is good, save plenty of room for the absurdly good everything on the menu that is almost exclusively made in their cobbled together deep brick oven that took a year to build . The limited menu sports DOP ingredients (look it up) that are used as expertly as you would find in Italy. Your eyes will roll back in your head and you will make noises better set for the bedroom as you enjoy the food at awesomely reasonable prices.

This place is really cool! Dark wood everywhere, tiled ceiling, craft beer, outdoor seating, and a red brick wood fired pizza oven. My kind of place. Server and bartender were a bit hipstery, but I never hold that against anyone as long as they're friendly and competent. I was early for dinner, so I grabbed a Stoudt's Lager (good) and ordered what I had planned on ordering. I got the smoked pancetta pie, which also had fresh mozzarella, sauce, porcini mushrooms, and the real reason I got this: black garlic. This is something I haven't seen used on a pizza before, and its superb. It tastes sort of like roasted garlic that's been soaked in balsamic vinegar. They used it sparingly here as its a very strong flavor, but I almost wish there was more. The crust here is a great example of the NY-Naples hybrid style: well fermented, crisp, airy end crust with a soft, wet under crust. The smoked pancetta I should've mentioned already, as they weren't stingy at all; it was absolutely covering the pie. It could've been a little more reservedly applied and crisped up a bit more, but this was high quality stuff. The porcini mushrooms added a bit of meatiness, the fresh mozzarella a nice milkiness, and the tomato sauce added nothing. It didn't have much flavor to begin with, and was completely overshadowed by the quality of the other ingredients. The pie could've even done without it altogether, as it already had enough flavors contending for the spotlight. Tomato sauce aside, this pizza had flavor to spare and more than enough going for it. If it was constructed a bit more carefully, we'd be talking best-in-city. That a place like this in a well internet-literate area could go under the radar is a testament to 2 things: how much hype figures into restaurants getting coverage rather than merit, and how great Brooklyn pizza is.

Great beer selection and a staff that will offer you a sample if you're not sure what you're in the mood for at the moment.
It was crazy packed on an early Wednesday evening but I was able to grab a few stools at the bar before the regulars came in. I ordered a meat and cheese plate that was simply amazing, with not one item I didn't enjoy. The meatballs took a bit long (say, 45 minutes after I ordered) but they were good, coming with so much sauce that ordering more freshly-baked bread was a necessity. I definitely have to return to try the famous pizza, of which I smelled non-stop during my visit.