HARRISON, N.Y. -- Harrison restaurant Porta Napoli was reviewed by The New York Times and overall receiving a "good" rating.
The establishment replaced Rue des Crepes, regarded for "its theatrical Parisian décor," while Neopolitan, rather than Parisian is what the owners would like patrons to think about there, according to The New York Times.
Authentic aspects of the restaurant would include its wood-fired red oven for pizza, menus written in Italian, and the "00" pizza dough it uses as necessitated by the Associazione Verace Pizza Napoletana, as well as a strictly Italian wine list, says the article.
. Read the rest of The New York Times article here.