The old Camilya's Mediterranean Cafè in Quail Plaza has closed but it looks like a new NYC pizza place is going in. New pizza ovens, subway tile walls and a water filtration system to get the dough just right. Rumored to open at the end of September and will be selling pizza by the slice. Anyone got any insight into this one ?

Dado's Pizza. It's the guys from the Hamilton.

https://www.facebook.com/dado'spizzaokc

They actually bought a machine that replicates the NY water. They told me they hope to open by the end of this month, but that seems optimistic.

It's a funny location set back in Quail Plaza (NE corner of Hefner & May) a few doors down from Old School Bagel.

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Weird spot but look forward to trying it, esp since its NY Style. I probably would pass it over normally due to location but considering it's from solid operators I expect it will be good.

They have alot of work to do inside, I doubt they will open in 2 weeks

Had the chance to try this place tonight for their soft opening. I actually just picked it up to go, so can’t speak to the indoor experience, but wow. This is some great pizza. I personally think it competes with Empire, and may end up being better when all is said and done. The only pizza I’ve had in OKC that actually tastes a bit like Joe’s in NYC.

They were planning to open by the end of the week but had a delay and now it looks like next week if all goes well.

Dado's brings authentic NY pizza to OKC (https://www.okctalk.com/content.php?r=868-Dado-s-brings-authentic-NY-pizza-to-OKC)

Want authentic New York-style pizza? Dado's Pizza opens today (Friday 11/18) and they even bought a special water machine to duplicate NYC water's high mineral content which causes the dough to ferment in a unique way.


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The local owners also learned their pizza-making craft at the original Dado's in Harlem.

Located at 10942 N. May in the Quail Plaza shopping center, you can order a NY slice or whole pie. Also, mozz sticks, garlic knots, wings, and salads.

Hours are Sun-Thu 11 AM to 10 PM and Fri & Sat 11 AM to 11 PM.

Dine-in or carry out; delivery will be added in the near future as will additional locations.



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This is very close to where I work several days a week, so I will definately be trying this one!!

Hearing great things about their pizza.

Pete, how big is the inside as far as seating goes? Is it a small hole-in-the-wall type place (which would also be pleasantly authentic)?

Pete, how big is the inside as far as seating goes? Is it a small hole-in-the-wall type place (which would also be pleasantly authentic)?

Yes, quite small inside. They do have that front patio and also a small courtyard (to the left in the photo below).

Here is a wide shot:

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This looks legit.

I think it is kind of hilarious that some of this locations pricing exceed the NYC prices. I look forward to trying it, hopefully it isn't too floppy, and they really get the texture of the dough right.

I think it is kind of hilarious that some of this locations pricing exceed the NYC prices. I look forward to trying it, hopefully it isn't too floppy, and they really get the texture of the dough right.

Just got back from Italy. Prices for NY size pizzas were generally $8-12. Food was way cheaper all over.

These days it seems OKC restaurant prices are higher than just about everywhere I travel. Must be the high real estate and labor prices :)

30 minute to 1 hour wait at 1:00 pm today. I assume that is for a whole pie. I did not think to ask about slices until we were gone.

I will root hard for a NY focused pizza joint in OKC, but those prices are rather ridiculous. Johns of Bleecker in Manhattan, considered by many to be the best NY style pizza in the country (including myself), is priced below Dado's in OKC.

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Dado's prices are comparable to Empire Slice Shop and I haven't heard anybody complaining about their prices, just talk about how good it is.

I will root hard for a NY focused pizza joint in OKC, but those prices are rather ridiculous. Johns of Bleecker in Manhattan, considered by many to be the best NY style pizza in the country (including myself), is priced below Dado's in OKC.

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Dado's pizzas are substantially larger. At least 20" vs. 16" at John's.

That's a difference of more than 50% in total size.

Johns of Bleecker in Manhattan, considered by many to be the best NY style pizza in the country (including myself), is priced below Dado's in OKC.

according to the menu you posted, a large *cheese* pizza is $23 at john's of bleecker. each topping is an additional $5. on that exact menu, their supreme pizza is literally $49 which is almost the price of 2 pizzas from dado's with toppings.

larger version of the menu: Menu (johnsofbleecker.com) (https://www.johnsofbleecker.com/menu.html)

Dado's prices are comparable to Empire Slice Shop and I haven't heard anybody complaining about their prices, just talk about how good it is.

Agreed. The only reason I mentioned the pricing was I thought it was funny the Jamaican meat pies and the beer were both $1 more in OKC vs NY.

Agreed. The only reason I mentioned the pricing was I thought it was funny the Jamaican meat pies and the beer were both $1 more in OKC vs NY.

Seems more like a quantity of vendors in NYC compared to here. More options and competition means lower prices. True capitalism at its finest. There are so few NY pizza places here, that the prices can be higher.

$4.50 for a huge slice of quality pizza is not a high price to pay.

A freaking Big Mac is now $6.89 in OKC.

Not to mention they probably dont need tech cause the water is from the source...

Dado's prices are comparable to Empire Slice Shop and I haven't heard anybody complaining about their prices, just talk about how good it is.

Empire is also a full service restaurant. Dado's does not appear to be.

Empire is also a full service restaurant. Dado's does not appear to be.

Empire Slice Shop (not the location in the Plaza) is setup very similar to Dado's.

Empire is also a full service restaurant. Dado's does not appear to be.

Understood. My apologies for getting those mixed up.

With that said, as a comparison, a large 20" pepperoni at Empire Slice Shop is $23 (in Nichols Hills) compared to $28 at Dado's. $28 is still considerably too much in my mind, but again, I hope they have great success and this genre of pizza can continue to expand in OKC.

$4.50 for a huge slice of quality pizza is not a high price to pay.

A freaking Big Mac is now $6.89 in OKC.

This ^

How’s the flop or lack thereof?

...

How’s the flop or lack thereof?

We need to get Portnoy in here to tell us and give a full review

Is it me or the pizza looks old in the picture?

We need to get Portnoy in here to tell us and give a full review

Best post of the day.

We need to get Portnoy in here to tell us and give a full review
Ah, a fellow person of culture I see!

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Understood. My apologies for getting those mixed up.

With that said, as a comparison, a large 20" pepperoni at Empire Slice Shop is $23 (in Nichols Hills) compared to $28 at Dado's. $28 is still considerably too much in my mind, but again, I hope they have great success and this genre of pizza can continue to expand in OKC.
LOL. Just got back from a trip to Italy. Pizzas of that size were generally $10-15. And they were great.

Is it me or the pizza looks old in the picture?

That’s how most NY “by the slice” shops work, they’ll premake pies and reheat the individual slices in the oven. Rare to get a cut from a fresh out of the oven pie unless it’s a peak time where slices are sold faster than they can cook them.

If you order a full pie they will make it fresh out of the oven for you. Looking forward to trying this next time I come
To OKC.

LOL. Just got back from a trip to Italy. Pizzas of that size were generally $10-15. And they were great.

That's due to the exchange rate as the dollar is very strong against the euro right now. I've been to Italy several times nothing was cheap compared to the U.S.

Besides, what on earth do prices in Italy have to do with Dados Pizza on N. May Avenue in Oklahoma City?

$28 initially strikes me as being a bit high. We order a 20" NY pizza at Fat Sully's in Colorado Springs every time we go and it's only $20.

Any reports on how long the line is this morning? I’m assuming they will be busy af today.

As for the prices, they look to be inline with Empire and other similarly situated pizza huts.

Any reports on how long the line is this morning? I’m assuming they will be busy af today.

As for the prices, they look to be inline with Empire and other similarly situated pizza huts.

As posted above, they ran out of dough yesterday and are closed until Monday.

Looks like plenty of people don't have an issue with their prices.

As posted above, they ran out of dough yesterday and are closed until Monday.

Looks like plenty of people don't have an issue with their prices.

Prices are subjective. I think the pricing is high but if it is like Empire....it is worth it due to the quality of what you are getting. Apparently others agree. We love empire and get it often We order Dominos just as much as we don't always want to spend that much on pizza. when feeding a group. Also, these are enormous pizzas and when comparing...may not be that much more expense when looking at size. Similar to sometimes we go to Outback and sometimes we go to The Ranch. A Hyundai will get you from point a to point b just the same as a porsche and do it much cheaper but the experience won't be the same.

Can't wait to give it a try when the lines die down some.

Excited to try it. It’s about 500 ft from my office. That might be dangerous. 😊

I stopped by yesterday, early afternoon and bought a plain cheese pie. Here’s my feedback. Whoever designed the kitchen/restaurant did an awful job. Workers were literally tripping over each other trying to get pizzas out. The pizza maker was crunched up against the oven with little room to move. Not a great layout for production flow. I would have put all the seating up front, turned the ovens 90 degrees and pushed it to the back so workers have room to produce. Now on to the pie. I’ve lived in NY and spent a lot of time in the city and upstate and had plenty of NY pies. For the pie I got I would give that pie maybe a 4 out of 10. Not something I would go out of my way for. Prices: 24.00 for a plain cheese pie and goes up from there which I think is rich based on what I received. I might try in another 6 months. Anyway, my 2 cents.

They are open today and not busy, but only selling cheese and pepperoni slices on " training dough". I enjoyed my cheese but wife's pepperoni was burnt so bad all you could taste was char. It was right out of the oven and the first slice. Will not hold it against them, given the circumstances, and will go back.

I stopped by yesterday, early afternoon and bought a plain cheese pie. Here’s my feedback. Whoever designed the kitchen/restaurant did an awful job. Workers were literally tripping over each other trying to get pizzas out. The pizza maker was crunched up against the oven with little room to move. Not a great layout for production flow. I would have put all the seating up front, turned the ovens 90 degrees and pushed it to the back so workers have room to produce. Now on to the pie. I’ve lived in NY and spent a lot of time in the city and upstate and had plenty of NY pies. For the pie I got I would give that pie maybe a 4 out of 10. Not something I would go out of my way for. Prices: 24.00 for a plain cheese pie and goes up from there which I think is rich based on what I received. I might try in another 6 months. Anyway, my 2 cents.

It sounds that you have street cred discussing this cuisine. Thanks for the insights and review.

I stopped by. The base pizza itself I thought was better than the likes of whats available here (empire and rendezvous), but their topping game could use some improvement. You don't get a lot and what you do get I think could be better. HOping I went on an off day cause I've seen pictures that looked better than what I got. I ordered a slice of margherita and pepperoni, and the person I went with got a beef patty and mentioned the beef was actually seasoned!

Something I also just remembered, they were on limited supply and some they were only selling the whole pie.

We ordered take out tonight Large pepperoni, wings and garlic knots. Garlic knots were very good with a lot of garlic on them The wings were very similar to naked baked wings would would get at any pizza place running wings through the pizza oven. Cooked perfectly, no seasoning and the blue cheese had been watered down to point it didn't have any flavor. With the addition of maybe a sauce or seasoning or at least a blue cheese dressing not watered down....the wings have potential as they were cooked perfectly.

The pepperoni pizza had a great crust that was crispy and held up to the large slice. Seemed to good from crispy bottom to the sauce without really any soft crust between. My wife and I both commented on the the great flavor but thought is seemed too thin. Good hearty sauce and good pepperoni. Toppings were a little thin for the price point but good quality.
The general consensus from the four of us. (two college kids M/F and me and the missus) was that we enjoyed the pizza and would go again but....we all preferred Empire as it seemed more substantial. For lack of better description....it just seemed very thin overall to all of us but had great flavor.

I was of the teeming hundreds who visited on the first day. The two slices of pepperoni I got were fantastic, with the water apparently doing its job. They were bombed, and that led there to be no diet soda in the soda fountain, which didn't have Diet Pepsi anyway, only regular. Not an important detail as far as pizza quality, but I wish it was available. My friend and I ordered a beer, and he had to request that the three inch head in the red Solo cup be corrected for his; that there be a little less foam from the hasty pour. Mine was poured slower. The house lager is otherwise very good.

I stopped in today for a slice of pizza and was disappointed. This was my third trip and every time they have had some issue that impacts what they are able to offer. My favorite pizza is Margharita and all they had for slices was cheese, pepperoni and sausage/green pepper. I asked if more choices were coming out soon and was told they were short handed and those were the only three choices they were going to have. I ordered the sausage/green pepper and even though it was the first slice out of the pizza AND he stuck in the oven for a few seconds, it was still like eating pretty old pizza. There was very little to the toppings, maybe one whole piece of sausage and a few crumbles here and there. The edge of the crust was delicious, as was the sauce, but overall, it was disappointing.

There seems to be potential there, but in all three times I've visited, they've failed to really deliver on that potential.

Is it expected they should have more than a couple of options for slices? Especially if the pizza is sitting out long enough to taste old that's only going to get worse if they have more pizzas sitting out.

Pizza by slice in NY is only cheese and pepperoni, they go through slices so fast you normally can get fresh slices out of the oven. I don't think OKC could ever support a true by the slice operation because we don't have foot traffic, period. Dado's wins out over all places simply because they have the NY water maker. No other pizza place in OKC can obtain the consistency or flavor that Dado's has. They literally could bake up their dough with nothing on it and it would still be just as good as any slice from Empire. Their carry out business must be strong because we went about 2 weeks ago and the wait for a whole pie was 45 minutes, so we just got slices and garlic knots.

Now, if Empire or Papa Angelos were to install the NY water maker system, then Dado's would need to step up their game.

Pizza by slice in NY is only cheese and pepperoni, they go through slices so fast you normally can get fresh slices out of the oven. I don't think OKC could ever support a true by the slice operation because we don't have foot traffic, period. Dado's wins out over all places simply because they have the NY water maker. No other pizza place in OKC can obtain the consistency or flavor that Dado's has. They literally could bake up their dough with nothing on it and it would still be just as good as any slice from Empire. Their carry out business must be strong because we went about 2 weeks ago and the wait for a whole pie was 45 minutes, so we just got slices and garlic knots.

Now, if Empire or Papa Angelos were to install the NY water maker system, then Dado's would need to step up their game.

The crust (and sauce) were delicious! Some of the best I've ever eaten. Next time I'll just get a cheese slice.

Is it expected they should have more than a couple of options for slices? Especially if the pizza is sitting out long enough to taste old that's only going to get worse if they have more pizzas sitting out.

They are set up for at least six pizzas available by the slice and I've seen at least six in the cabinet, both in person and in photos online. It may just be a matter of not enough by the slice volume to justify that many offerings.

They were out of pepperoni slices last night (fairly early in the evening) which, in my view, is a bit of a cardinal sin for a pizza hut.

Tried the white and Margherita. Both were pretty f’ing good, although not demonstrably better than Empire imo. Would be very curious to taste stock empire vs empire made with nyc water.

I've stated before that I don't like pizza by the slice because it is so rarely fresh. This may just be a function of Oklahoma City where they aren't selling enough (and/or trying to provide too many options) to get a slice straight out of the oven.

It sits out under heat lamps and then they cook it again to heat it up. Really dries out the pizza and it often isn't very good.

I'd rather have fresh good pizza than anything reheated. I don't like any sort of buffet for the same reason.

The flavor of the pizza I had was good, but the crust required so much chewing it actually made my jaw hurt. I will definitely give them a 2nd/3rd/4th try, but I've never had a slice that "bad" from Empire. It was still better than most fast food pizza.

I stopped in today for a slice of pizza and was disappointed. This was my third trip and every time they have had some issue that impacts what they are able to offer. My favorite pizza is Margharita and all they had for slices was cheese, pepperoni and sausage/green pepper. I asked if more choices were coming out soon and was told they were short handed and those were the only three choices they were going to have. I ordered the sausage/green pepper and even though it was the first slice out of the pizza AND he stuck in the oven for a few seconds, it was still like eating pretty old pizza. There was very little to the toppings, maybe one whole piece of sausage and a few crumbles here and there. The edge of the crust was delicious, as was the sauce, but overall, it was disappointing.

There seems to be potential there, but in all three times I've visited, they've failed to really deliver on that potential.


Good on you to give it multiple chances. The topping discrepancy has me hesitant until I see photos on photos of sufficient toppings

We finally tried it last night, got a 1/2 margerhita w/pepperoni added and 1/2 white pie. The margerhita was pretty good, the white pie needed some work IMO. Overall we thought it was good, not great, was hoping it would be better honestly. I'm sure we'll give it another try at some point but would not rank it in our top few spots for sure

I ordered 2 pizzas for the superbowl. One supreme and one pepperoni. There definitely was no discrepancy on toppings. Very different from when I got 2 slices. Glad they were able to work with me last minute

Got a slice of cheese and margherita and some wings. Wings were overcooked, sauce was about what I expected. The pizza was okay, but at that price point I would rather eat an Empire slice. Empire pizza when ordered extra crispy so it isn't too floppy is up there with any slice you can get at a good pizzeria in NYC.