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Dees
10723 Metropolitan Ave
Forest Hills, NY 11375
Uber
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Main Menu
Appetizer
Roasted Chicken & White Bean Chili With Freshly Baked Focaccia
$14.00
brick oven roasted pulled chicken, white bean, monterey jack cheese
Point Judith Calamari Fritto
$13.00
served with a spicy tomato coulis
Mediterranean Mix With Freshly Baked Focaccia
$14.00
hummus, fava beans in sauce, eggplant & peppers caponata
Spinach Artichoke Dip And Fresh Baked Focaccia
$13.00
artichoke, spinach, mascarpone cheese, pecorino
Hummus With Freshly Baked Focaccia
$9.00
chickpeas mousse served with focaccia
Salad
Tri-color Salad
$9.00
baby arugula, radicchio, endive, red onion, dee's vinaigrette
Dee's Salad
$10.00
mixed field greens, blue cheese, candied pecans, granny smith apples, dee's vinaigrette
Masculine Roasted Beet & Artichoke Salad
$11.00
oven roasted beets, artichoke, masculine green, dee's vinaigrette
Caesar By Dee's
$10.00
romaine, red onions, multi grain crouton, parmesan, dee's velvety dijon dressing
Greek Salad
$10.00
romaine, scallion & dill, tomato, feta cheese, kalamata olives, dee's vinaigrette
Burgers
Grilled Angus 10oz Burger
$14.00
angus beef burger, toasted sesame bun, french fries
All American Cheeseburger
$15.50
angus beef 10oz burger, american cheese, toasted sesame bun, french fries
Wild Mushroom - Cheddar Burger
$17.00
slow braised wild mushrooms and herbs, sharp cheddar cheese, 10oz angus beef burger, toasted sesame bun, french fries
Greek Philosopher Burger
$17.00
crumbled feta cheese burger, hummus spread, tomato, toasted sesame bun, french fries
House Of Blues Burger
$15.50
aged blue cheese, toasted sesame bun, french fries
Entree
Chicken Parmesan
$24.00
fresh mozzarella, parmesan, dee's marinara, linguini with garlic and oil
Chicken Milanese
$20.00
topped with tricolor salad, dee's vinaigrette dressing
Salmon By Dee's
$26.00
pan seared salmon, nested on roasted garlic mashed potato, curry infused onion rings, roasted red pepper sauce
Sesame Crusted Tuna
$27.00
sesame crusted tuna, linguini with shiitake mushrooms, sauteed bok choy, tomato, caramelized onion, teriyaki
Pan Seared Tilapia
$24.00
pan seared tilapia - roasted tomato, onions, mushrooms, nested on a bed of linguini, tomato beurre blanc sauce
Pasta
Rigatoni & Shrimp
$17.00
sauteed shrimp, broccoli, roasted red peppers, tomato, onion
Penne Tuna Putanesca
$19.00
sauteed tuna, tomato, capers, kalamata olives, onion, basil, extra virgin olive oil
Linguini By Sea
$17.00
sauteed shrimp, calamari, pei mussels, spicy plum tomato sauce
Bow Tie Pasta & Salmon
$20.00
bow tie pasta, sauteed salmon, peas, roasted zucchini &
squash, asparagus, dee's marinara, cream
Linguini & Baby Clams
$16.00
sauteed clams & minced clams, (choice of sauce: white wine & garlic or dee's marinara)
Browse Nearby
General Info
About Us
In the fall of 1993 I opened Dee’s Brick Oven Pizza, a restaurant featuring authentic wood burning brick oven pizza. The philosophy behind our pizza is that it is authentic, meaning that everything is fresh and natural. To begin with, our oven was crafted by hand, each brick mortared together to form a perfectly domed cooking chamber. The oven is fueled entirely by wood and reaches temperatures of up to 800 degrees to ensure a crisp crust with a moist center. Pizzas can be cooked from start to finish in under four minutes. Toppings for our pizzas start with the freshest ingredients. Our tomato sauce is made of imported plum tomatoes, hand-milled to produce just the perfect texture. Our fresh mozzarella is handmade for us five times a week. All the toppings are market fresh, from the kalamata olives to the artichokes to the roasted red Holland peppers. At DEE’s it’s not just the pizzas! We also feature innovative pastas, great Mediterranean salads, appetizers, and a newly added grill section featuring Angus burgers, Australian lamb chops, Argentian skirt steak, and fresh fish, like our salmon by Dee's or our pan roasted red snapper. I was trained at the French Culinary Institute in New York under the direction of three of the most renowned chefs today, Jacque Pépin (TV personality and author), André Soltner (Lutece), and Alain Shailac (Le Cirque).