Roman hideaway: Pizza spot opens today at the end of Red Hook

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Get a slice of Rome in Red Hook!

A new Roman-style pizza joint and Italian eatery will take over a historic Red Hook warehouse this weekend. Hoek, which opens on Aug. 2, takes its name from both the neighborhood’s Dutch roots, and from its location at the end of Red Hook, said one of its co-owners.

“When Dutch settlers first put down their roots in Red Hook they named the place ‘Rood Hoek’ because of the color of the soil and shape of the land. Hoek means point or corner, and that’s why we named our restaurant Hoek, because it’s on the corner of Red Hook,” said Anna Solomon.

She and her husband and co-owner, Kenny Solomon, live just a few blocks from their new pizza spot, and most of their staff also lives in the neighborhood.

Kenny Solomon grew up in Rome, Italy, and felt that his new neighborhood could use a taste of his homeland, said his wife.

“Kenny has worked in the industry his whole life, but this is his first venture in opening his own place, and feels like Red Hook reminded him of home. He knew that it was the right spot to open up and dedicate a place to serving authentic Roman food and pizza,” said Anna Solomon.

Roman style pizzas have a thin crust, with toppings that extend to the edge. Hoek uses a special “double zero” flour for its dough, which means that diners will not feel bloated after devouring the gooey slices, said Anna Solomon.

The pizzas feature special cheese options, including fior di latte and buffalla mozzarella, and the couple have created a white pizza topped with gorgonzola dulce, pancetta, and potatoes.

The restaurant will also include an extensive wine list, beer options, salads, and sandwiches, which eaters can enjoy while looking out on the Statue Of Liberty and Red Hook’s Valentino Pier.

“We really want to be the place locals can come after work and relax in a beautiful atmosphere,” Anna Solomon said.

Hoek (177 Ferris St. at Van Dyke Street in Red Hook, Open Sun, Tue–Thu, noon–11 p.m. Fri–Sat, noon–midnight. Closed on Mondays.

Reach reporter Chandler Kidd at or by calling (718) 260–2525. Follow her at
Posted 12:00 am, August 2, 2019
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Reasonable discourse

Paul from Bushwick says:
Double-0 flour means diners won't feel bloated? 00 is simply the Italian grade for how finely the flour is milled. It has NOTHING to do with how it will feel in your stomach. It's only of interest in terms dough-handling and hydration ... technical stuff for bakers. Which is to say that Ms. Solomon is lying to you and her customers. Who cares about a colorful little lie about pizza flour? I wouldn't, except she also lied to the police to have our (mostly brown-skinned) friends ejected from the restaurant, when they had the gaul to point out that the pizzas they ordered hadn't been served. Ms. Solomon has some seriou problems, and they don't bode well for the future of this place. As far as the pizza ... has anyone ever had delicious pizza in Rome? I haven't. I've had much better experiences in places doing a lousy job copying Naples than in places doing an ok job copying Rome. Maybe when they figure out their craft a little bit the pizzas will be ok. But they should work on the racism problem first.
Sept. 24, 2019, 10:31 pm

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