On a stretch of Bleecker Street that many consider the most legendary pizza block in America, opening a new pizzeria is not something you do casually. It’s a place defined by decades of pizza tradition, where every slice is compared to icons. Yet that challenge is exactly what inspired the creation of Aria Nova, a modern pizzeria built on craft, precision, and a deeply personal story.
For the owner, Jon Abusamra, pizza has always been more than a business. It’s something tied directly to family. “Both of my pizzerias are actually named after my kids,” he explains. “Three years ago I opened Marko’s Pizzeria, named after my son Marko. It’s located on East 23rd Street by the East River, and coincidentally Marko was three years old when that shop opened.”
When the opportunity came to open another pizzeria, the decision felt obvious. “When the opportunity came along to open another pizzeria, I wanted to continue the tradition, so this one is named after my daughter, Aria. And funny enough, Aria was also three years old when Aria Nova opened.”
Opening a pizzeria anywhere in New York is ambitious. Opening one on Bleecker Street carries a different level of expectation. “Pizza has always been something personal for me,” Jon shares. “Opening on Bleecker Street is both exciting and humbling because it’s one of the most iconic pizza streets in the world. There are legendary shops here that have been doing this for decades, so if you’re going to open here, you have to come ready to compete.”
At Aria Nova, the approach to pizza begins with a simple philosophy: do fewer things, but do them exceptionally well.
“Great pizza comes from repetition and precision,” he explains. “Instead of a huge menu, we focused on a smaller lineup that we could really perfect.”
That focus led to months of experimentation before the pizzeria even opened.
“Before opening, we spent months running hundreds of dough tests and adjusting ingredients until we landed on the recipe we serve today,” he says. “Our dough ferments for 48 hours, which gives it the flavor, structure, and texture we were chasing.”
For him, restraint is part of the craft.
“I’ve always believed it’s better to be amazing at a handful of things than average at a lot of things. Our goal is for every pizza we serve to really stand out for taste and quality.”
The foundation of the menu starts with the classics. A proper Margherita still anchors the lineup, honoring the traditions that made New York pizza famous. But once that foundation is right, creativity begins to take shape. “The foundation is always traditional—good dough, great tomatoes, and the right bake,” he explains. “Once that’s right, you can start to have some fun with ingredients.”
That philosophy shows up in signature pies like the Pistachio Mortadella, a slice that balances creamy, nutty, and savory elements in a way that feels both surprising and natural. “We kept the classics like Margherita, but we also created a few slices you don’t normally see in most pizzerias,” he says.
Still, no topping matters if the base isn’t perfect.
“The dough. Everything starts there,” he says. “A great slice needs a crispy bottom, a light interior, and enough flavor in the crust that you’d enjoy eating it on its own. Once the dough is right, everything else—sauce, cheese, toppings—just has to stay in balance.”
Balance also defines the menu philosophy. Rather than stacking toppings endlessly, the kitchen focuses on letting exceptional ingredients speak for themselves. “We try not to overload our pizzas,” he says. “When the ingredients are great, you don’t need ten toppings. A well-fermented dough, good tomatoes, and great cheese already get you most of the way there.”
One of the slices that’s quickly becoming a favorite among regulars is the Vodka Arrabbiata.
“The Vodka Arrabbiata slice has become the most talked-about one,” Jon shares. “It’s creamy, spicy, and made with Calabrian chilis that give it a really distinctive kick.” Ingredient quality plays a major role in that flavor. “We use top-of-the-line ingredients and make our fresh mozzarella in-house every day,” he says. “That adds a richness and freshness you can really taste.”
The same thoughtful approach extends beyond the food and into the space itself. The pizzeria’s design preserves the character of its historic building while introducing subtle modern touches.
“The building already had incredible character, and we wanted to preserve that,” he explains. “We kept the brick walls, brick floors, and even the brick ceilings.”
At the same time, the space was designed to feel bright and welcoming.
“We wanted the shop to feel clean, open, and inviting,” he says. “That approach mirrors the philosophy of the food—rooted in tradition, but refined and thoughtful.”
For a new pizzeria entering one of the most competitive pizza neighborhoods in the world, the goal is clear and ambitious.
“Our goal is simple: we want to make the best slice on Bleecker Street,” Jon shares.
He knows that’s not an easy standard. “That’s not an easy goal because some of the best pizzerias in New York are right here and have been for years,” he says. “But we love that challenge.”
Yet great pizza is only one part of what he hopes to build.
“Customer service is just as important to us,” he says. “We want our neighbors to feel welcomed when they walk in the door. Getting to know the people in the neighborhood and becoming part of the community is a big part of what makes running a pizzeria special.”
In the end, the experience he hopes guests take away from Aria Nova is simple but powerful. “We want people to take one bite and immediately know they’re eating something special,” he says. “Whether someone grabs a quick slice or sits down with friends for a few pies, the goal is simple: great pizza and a place that feels welcoming.”
On a street where pizza history is written every day, that first bite might be exactly what keeps people coming back.
