Creative vegan Italian pizzas and pastas in the East Village with mostly excellent flavors, occasional service hiccups, and moderate prices for NYC.
Double Zero delivers excellent vegan pizza and pasta with creative, flavorful execution that earns genuine repeat visits and strong loyalty. However, inconsistent execution—soggy crusts, sparse toppings, and occasional service delays—prevents the higher reliability expected of grade A establishments. The warm, modern-rustic East Village setting and generally friendly service create a welcoming neighborhood destination, but quality variation and isolated safety concerns keep this solidly in grade B+ territory for plant-based Italian dining.
In the East Village, Double Zero pairs plant-based cooking with a modern-rustic room that feels warm and casual. Service is often friendly, and the brick-oven style pies draw raves like, "This was the best vegan pizza we have had in NYC." Seating can be tight at peak times but the vibe stays relaxed and welcoming. The kitchen leans vegan Italian with cashew-based cheeses, nut-and-mushroom ragus, and thoughtful toppings like squash blossom. Pizzas such as Truffle Cashew Cream and plant-based Pepperoni are the headliners, while eggplant parm and pastas (cacio e pepe, bolognese) round things out. Execution is usually confident, though a few diners reported occasional soggy crusts or brunch menu limits. Families do well here thanks to familiar favorites like margherita pizza, mac and cheese, and vegan ice cream. Portions can be shared, staff is generally kind with kids, and allergen labels (gluten-free and soy-free options) help caregivers. Just note creative flavors may challenge very picky eaters.
Area vibe: Lively East Village corridor with late-night energy, indie restaurants, and vegan-friendly crowd; appeals to casual dates and groups.
Safety: Generally safe with high foot traffic; occasional street encounters typical of dense nightlife blocks.
What's nearby: Near Avenue A/B nightlife, NYU influence, small venues and bars; mix of locals and destination diners.