Jimmy's New York Pizza Q2

Name: Jimmy's New York Pizza Q2
Address: 29 Nguyễn Bá Lân, Thảo Điền, Quận 2, HCM, Thao Dien, Thu Duc City, Ho Chi Minh City, VN
Telephone: +84 896627099
Rating: 4.4

★ 4.434 reviews29 Nguyễn Bá Lân, Thảo Điền, Quận 2, HCM

Daily 09:00 – 21:30₫119K–569KDelivery / Menu available+84 896627099

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About this place

Jimmy's New York Pizza Q2 is a pizzeria located at 29 Nguyễn Bá Lân, Thảo Điền, Quận 2, HCM. Available for both dine-in and delivery, its signature menu highlights include Tuna salad, Chicken salad, Mozzarealla sticks.

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Menu & Prices

✓ Verified Menu & PricesSource: Google Maps · GrabFood · Delivery KMenu verified: 2026-11-01

Prices are listed in VND based on Google Maps, GrabFood, Delivery K and official store menus. Actual dine-in or delivery prices and seasonal items may vary slightly.

Signature & Popular Highlights (Official Menu)SIGNATURE8 items

BESTTuna salad
159,000 VND
Iceberg, tomato, cucumber, onion and tuna in oil
POPULARChicken salad
159,000 VND
Iceberg, tomato, cucumber, onion and chicken breast
POPULARMozzarealla sticks
129,000 VND
5 sticks of fries mozzarealla, served with marinara sauce
New York Cheesecake
119,000 VND
Inferno Pizza - Personal (8inch/20cm)
235,000 VND
Including pepperoni, sausage, mushroom, black olives, fresh chili, chili flakes, chili oil.
Inferno Pizza - Medium (12inch/30cm)
399,000 VND
Including pepperoni, sausage, mushroom, black olives, fresh chili, chili flakes, chili oil.
Inferno Pizza - Large (18inch/46cm)
569,000 VND
Including pepperoni, sausage, mushroom, black olives, fresh chili, chili flakes, chili oil.

Culinary origin & dining guide

Get to know the food

Dish origins, culinary background, and how to enjoy the signature menu.

Heritage of Neapolitan Wood-Fired Pizza & Fresh Artisanal Pasta

Recognized by UNESCO as Intangible Cultural Heritage, Neapolitan pizza making (*Arte del Pizzaiuolo*) and handmade *Pasta Fresca* rely on time-honored fermentation and fresh dairy craftsmanship.

Long Cold-Fermented Dough & 450°C Wood-Fired Ovens

24–72 Hour Cold Fermentation: Slowly fermented Tipo 00 flour dough develops complex wheat aroma and high digestibility.
Airy Cornicione Crust: Baked for just 60–90 seconds at 450–485°C, creating the signature blistered "leopard-spotted" rim (*cornicione*) that is crisp outside and pillowy within.

Dining Tips: Fresh Burrata, Olive Oil & Pairing Order

Cutting the Burrata: Slice open fresh burrata right before eating so the creamy stracciatella interior spreads evenly across every slice.
The Neapolitan Fold: Because true Neapolitan pizza has a soft, tender center, fold the tip slightly inward (*a portafoglio*) to hold the warm tomato sauce and melted cheese.
Crust Dipping: Tear the blistered *cornicione* crust to dip into extra-virgin olive oil, garlic-chili oil or pasta sauce.