said they grow fresh mint, parsley and
basil for the house-made pesto.
Customers have the option to enjoy
wine and beer with their meal, which
elevates the restaurant from the typical
pizzeria experience in New York City.
LoGiudice said that he has worked in
the pizza business since childhood. Before
opening Centro, the restaurateur worked in
his father's Queens pizzeria for 20 years.
In the future, LoGiudice said that he
wants to expand his business and open
other establishments, but for now, his
focus is on Centro.
"I consider it Centro a baby," he said
and added that he'll consider expansion
as they continue to grow.
Although Centro is a business, LoGiu-dice
takes a warm and familial approach
to running it.
"I love feeding them customers
and I want them to come and be
comfy and feel like they're home,"
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