The pizza landscape of New York City is witnessing a fresh and unique addition with the opening of Moody Tongue Pizza in the East Village. As per a report by Eater New York, the new establishment, situated at 123 St. Marks Place, offers a Tokyo-Neapolitan style of pizza, a gastronomic crossbreed that blends the quintessential Neapolitan tradition with a Tokyo twist.

Owners Jared Rouben and Jeremy Cohn, known for their two-star Michelin restaurant, Moody Tongue in Chicago, unveiled this latest venture along with 16 of their beers accompanied by sushi creations from chef Hiromi Iwakiri earlier this year. The unique pizza style, which originated from Japan's adoption and adaptation over the past two decades, features "a delicate dough" with a light body and a crisp underside, designed to strike a balance between the ingredients, according to a statement obtained by Eater New York.

Time Out New York further describes the pizzeria's menu, which includes an array of dishes crafted by executive chef Vincenzo Santoro. His offerings range from classics like Marinara and Margherita to more experimental combinations such as Genovese with short rib ragu, marrying the elements from both Italian and Tokyo-inspired flavors.

The pizzeria also prides itself on its beer selection, directly sourced from Moody Tongue Brewing Company, which introduces Asian ingredients into their craft beers. "We primarily achieve this profile within our crust through our flour blend and fermentation process," Jared Rouben told Time Out New York, referencing the unique Tokyo-Neapolitan style they've brought to NYC.

Currently, Moody Tongue Pizza is reported to be open for dinner from Wednesday to Sunday, and the interior reflects the 'dark and moody' aesthetics familiar to fans of their original Chicago location. For those keen on exploring the new haunt, the establishment beckons with an innovative touch to the familiar and beloved pizza.