Charlie Bird in Greenwich Village is one of those essential New York restaurants; now it's expanding, and this time, throwing some wood-fired pizza in the mix.

King Street's Charlie Bird has become one of those quintessential New York restaurants that just does everything right. Thankfully, Owners wine consultant Robert Bohr and James Beard-award nominated chef Ryan Hardy are not content to rest on their laurels and have opened a new venue over in Nolita and have pulled in Tim Caspare, previously chef de cuisine at Quince and Cotogna in San Francisco, to get busy in the kitchen. 

While the dining room has around 50 seats, it's divided between banquettes, big tables, and a dining counter, keeping a feeling of intimacy throughout the hubbub, meaning you can really focus on their gorgeous food. With two wood-fired ovens, they've split up the heat with one focusing of pizzas and the other of roasted meats. 

In true form, the wine list is pretty incredible, along with the soundtrack (hip-hop), and overall design. While it's only just opened, this is sure to be a new favourite. 

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