Nolita Joe’s in Makati: New York-Style Pizza and Craft Beer Done Right
For many diners, pizza is comfort food. But at Nolita Joe’s Pizza Bar in Poblacion, it is also a culture, a craft, and a community experience. Blending the spirit of a laid-back New York dive bar with authentic New York-style pizza, Nolita Joe’s offers guests a place where they can drop in for a slice, enjoy a cold craft beer, and stay a little longer for the lively atmosphere.
Nolita Joe’s Poblacion, Makati City / IMAGE from Philippine Primer
Nolita Joe’s Pizza Bar in Poblacion brings together two concepts rooted in a love for New York dining culture: authentic New York-style pizza and fresh craft beer. Behind it are Nolita Pizza, which first launched around 2012 in BGC, and Joe’s Brew, a former craft beer taproom in Poblacion. After both concepts eventually closed, the team decided to reopen after the pandemic and unite the two under one roof, creating a spot where pizza and beer could come together in the way they often do in New York.
IMAGE from Philippine Primer
The name itself reflects that inspiration. “Nolita” comes from the New York neighborhood whose name is short for “North of Little Italy,” an area known for its excellent pizzas. “Joe’s,” meanwhile, comes from Joe’s Brew, named after the brewer behind the beer. Put together, Nolita Joe’s captures both the spirit of New York-style pizza culture and the relaxed, approachable atmosphere of a neighborhood bar.
IMAGE from Philippine Primer
At the center of Nolita Joe’s is its specialty: New York-style pizza. Unlike Neapolitan pizza, which is typically smaller and cooked at extremely high temperatures, New York-style pizza is known for its large size, slightly firmer structure, and signature crust. At Nolita Joe’s, the pizzas are baked to achieve a crisp, lightly crunchy bottom while keeping the inside pleasantly chewy.
IMAGE from Nolita Joe’s Facebook page
That structure and texture begins with the dough. Nolita Joe’s uses a strong, well-developed dough with properly developed gluten, allowing the kitchen to create its signature 21-inch pizzas. The gluten structure is especially important for pizzas of that size; without it, the dough would tear easily and fail to cook as intended.
To build that strength and consistency, the dough is fermented overnight, usually 12 hours to begin developing the texture they are after. The process is closer to bread-making, relying heavily on timing, resting, and fermentation to achieve the right balance.
To achieve the desired crust, Nolita Joe’s uses deck ovens similar to those traditionally used for New York-style pizzas. The type of oven and the temperature all matter in getting the texture exactly right. Their pizzas are ideally baked at around 400 to 500 degrees Fahrenheit, a range that allows the dough to cook through properly while creating the crispness Chef Mikko Reyes wants.
Among the restaurant’s best-selling pizzas is the SPM, topped with sausage, pepperoni, and mushroom. It is a flavor combination that resonates especially well with the Filipino market, which often leans toward heartier, meatier choices.
What makes it even more special is the sausage itself, which is made in-house and also used in some of the restaurant’s pasta dishes. It gives the pizza a deeper, more personal touch, one that reflects the kitchen’s attention to quality beyond the usual toppings.
SPM (Php 320/ 21″ Slice) / IMAGE from Philippine Primer
For something more layered yet equally approachable, the Wild Mushroom is another standout. One of Nolita Joe’s vegetarian offerings, it is the kind of pizza that appeals even to non-vegetarians. It combines three kinds of fresh mushrooms, shiitake, oyster, and button, creating an earthy, savory profile with varied textures in every bite. Fresh ricotta sourced locally is added on top for a creamy finish, while cashew nuts bring an extra dimension of flavor and crunch.
Wild Mushroom & Ricotta (Php 300/ 21″ Slice) / IMAGE from Philippine Primer
Then there is the Pepperoni ala Vodka, a pie with a richer and slightly sweeter character. Instead of the usual tomato base, this pizza uses a vodka sauce made with tomato, cream, and a touch of vodka, then finished with fresh ricotta. The sauce gives the pizza a smoother even sweeter profile, while the pepperoni adds a familiar savory contrast.
Pepperoni ala Vodka (Php 210 / 21″ Slice) / IMAGE from Philippine Primer
Other grubs worth trying include the Buffalo Chicken Poppers, made with deep-fried boneless chicken poppers coated in classic buffalo sauce and served with a side of ranch for dipping. Slightly spicy and juicy on the inside, this addictive bar bite makes it easy to keep reaching for one piece after another.
Buffalo Chicken Poppers (Php 360) / IMAGE from Philippine Primer
You may also want to try their Garlic Parm Nojo Fries, made with thick-cut potato chips tossed in a savory garlic parmesan rub, seasoned well, and served with their signature Nojo dip on the side. Crisp, flavorful, and satisfying, it is the kind of bar chow that pairs easily with both pizza and beer.
Garlic Parm Nojo Fries (Php 300) / IMAGE from Philippine Primer
For something more indulgent, the Lay’s Truffled Mac & Cheese offers a playful take on comfort food through Nolita Joe’s collaboration with the well-loved chip brand Lay’s. Made with macaroni and a rich blend of four cheeses—gouda, cheddar, mozzarella, and parmesan—this creamy dish is elevated with white truffle oil and finished with crunchy Lay’s on top for added texture.
Lay’s Truffled Mac & Cheese (Php 480) / IMAGE from Philippine Primer
Finally, guests should not miss the Beef Chili, a hearty and comforting dish topped with cheddar, sour cream, and toasted bun.
Beef Chili (Php 430) / IMAGE from Philippine Primer
Leading the kitchen is Chef Mikko Reyes, whose experience spans a wide range of culinary backgrounds. He studied culinary arts at ISCAHM (International School for Culinary Arts and Hotel Management) in Katipunan in 2007 and later worked at ADB (Asian Development Bank) in Ortigas from 2008 to 2010, where he was part of the team managing the executive dining room.
He eventually opened his own restaurant in BGC, 2nd’s, before joining the Palace Group in Uptown BGC, where he served as executive chef for eight years. After the pandemic, he joined Patrick Santos, owner of Nolita Joe’s, bringing with him years of leadership and kitchen expertise that now shape the restaurant’s food identity.
What sets Nolita Joe’s apart, however, goes beyond the pizza itself. The restaurant is designed to feel like a New York dive bar, the kind of place where anyone can walk in anytime, grab a slice, order a beer, and settle in without any fuss. It is casual, welcoming, and easygoing, whether one comes alone or with friends. That atmosphere is central to the concept, making the restaurant feel less like a formal dining destination and more like a neighborhood hangout.
IMAGE from Nolita Joe’s Facebook page
That spirit is strengthened by the many activities hosted in the space. Guests can enjoy karaoke, video games, sports viewings, and even trivia or quiz nights, turning the restaurant into more than just a place to eat. The craft beer selection adds even more character, with beers served fresh on tap straight from the keg. Combined with generous portions and quality ingredients, Nolita Joe’s offers a value-for-money experience that feels both relaxed and distinctly its own.
IMAGE from Nolita Joe’s Facebook page
Despite its laid-back energy, the space remains intimate enough to feel personal. Nolita Joe’s can seat around 30 guests, while its standing capacity can accommodate up to 50 people, making it suitable for casual nights out, small gatherings, and lively evenings centered on good food, fresh beer, and shared fun.
Reservation rates at Nolita Joe’s are set at Php 50,000 for weekdays and Php 80,000 for weekends, with each package inclusive of four hours of exclusive use of the venue. For extensions, an additional Php 10,000 per hour applies on weekdays, while Php 15,000 per hour applies on weekends.
At Nolita Joe’s Pizza Bar, the appeal lies not only in authenticity but in atmosphere. With its well-crafted New York-style pizzas, carefully developed dough, strong chef-driven kitchen, and community-oriented vibe, it offers a slice of New York that feels right at home in Poblacion.
