in-person ⬝ dining experience

There’s a lot of pizza in NYC, sure, but when you raise the bar to really darn fantastic pizza, the list gets a whole lot shorter. Ops in Brooklyn (far worth the trip for anyone wondering) makes Neapolitan-style pizza that not only hits that mark, but far exceeds it. They’ve wowed us time and time again with their naturally leavened, wood-fired pizzas and impressive natural wine list, and we couldn’t be more PSYCHED to bring this class to you!

Join Ops Co-Owner, Mike Fadem, for lunch and a little edutainment on how they make the pizza magic happen. As if the lunch and learn could get any better, they’ll be pouring natural wines as you nosh on all their insanely delicious pizza.

P.S. Our favorite is the “Juno” pizza.

On The Menu

• Assorted Natural Wines

• PIZZA!

About Your Guide

Mike Fadem

Owner, Ops Pizza

“The restaurant is the work of Mike Fadem, Marie Tribouilloy, and Gavin Compton, a trio who’ve spent time at Achilles Heel, Estela, and Buvette. Fadem, who grew up in St Louis, uses a custom blend of flour that includes 10 percent whole wheat from upstate New York and 5 percent durum from Sicily. The dough is naturally leavened from a sourdough starter, mixed at 76 percent hydration, and cooked for about two minutes in a wood-fired pizza oven at 700 to 800 degrees.”

-Ryan Sutton, Eater