This list captures the best of the best Italian restaurants in New York City — serving up all the pasta, pizza, and seafood a New Yorker could want. Pizza, introduced to New York in 1905 by Gennaro Lombardi, who saw it as a way to use up the day-old bread in his Spring Street grocery store, has long been the affordable, satisfying food of choice for peripatetic New Yorkers of every age, sex, race, and class. Some exceptionally service-forward pizzerias will even ask, "Hot or warm?" Post whatever you want, just keep it seriously about eats, seriously. The sauce is barely evident. The title of the story said it all: "The State of the Slice.". 7 Carmine Street (Avenue of the Americas), Greenwich Village; 212-366-1182; Old-school pizza slices are having a moment in New York City, and no place best exemplifies the trend more than Paulie Gee’s Slice Shop, a spinoff of the venerable Paulie Gee’s. There are few New York City foods more iconic than the humble slice, perfected by pizza-making legends from Brooklyn’s Di Fara to Manhattan’s Joe’s Pizza. Too short a fermentation yields too little sugar for browning (and not enough alcohol and by-products for flavor). The long-cooked sauce is famous for two things: It goes on top of the cheese and it once sparked an interborough pizza dispute that involved alleged members of two mob families. Scarr’s is decorated to look like a survivor from the Koch Administration, but there is serious modern pizza know-how at work. There's a bougie-looking dad and son, plus a large multigenerational family there for the non-pizza food (which I understand is also quite good). This is easiest to see in a Sicilian slice or in the end crust of a regular slice, where the crust is obviously at its thickest. Fold and go. Mike and his brother, Pete, employ long fermentations (which enhance flavor) of their dough, which is noticeably wet (making the finished product light and airy). This is the New York–iest of New York slices. Opening hours, dress code, pictures, maps and much more. Joe's is so consistent in all its locations (a bunch of NYC shops and one in Shanghai) that I have dreams of it replacing every mediocre Famiglia in airports and malls and train stations everywhere. Until 2008, 27 Prince Street would have been Ray's, where you’d get awesome pizza made by Ralph Cuomo, who was in the mob. The quintessential Upper West Side slice joint, located on Broadway between 101st and 102nd Streets. The few seats at the counter are never not filled, and there's a line out the door at lunchtime, at dinnertime, at 3:30 p.m. on a weekday, at midnight on a rainy Friday when the streets are otherwise empty, and at 10 p.m. on the coldest night of the winter in 2015, when I first visited after looking at an apartment nearby. Scott calls it "the pilgrimage pizzeria of NYC.". This is followed by a dusting of grated Romano cheese all over, especially along the edges, where it bakes into the crust, creating a kind of accidental Parmesan stick—you know, like those breadsticks that have just a dusting of baked-on cheese. Roberta’s. California Pizza Kitchen ’s “BBQ” chicken pie (14.7 ounces, $6.19): The late Ed LaDou is one of the most overlooked U.S. pizza chefs. Ed prefers "discrete areas of sauce and cheese. Finally, let's talk about reheats. He's also a pizza consultant, developing pizza programs at pizzerias, restaurants, and bars. Ed finds the regular slice excellent, with perfect balance and seasoning, and he calls the grandma slice "snappy." A New York slice (or pie) has a thin crust that's crisp yet flexible—you can fold it without shattering it like a cracker. Pete Wells, our restaurant critic, on old-school pizzerias. No grated Romano on the slice, but they have a shaker full of the salty stuff on the counter. These pizza-themed gifts are the best way to show a pizza lover you care. Here you'll find the best NYC rooftop bars, with all info you need about each venue. What more is there to say about Di Fara that hasn't been covered in this epic 2009 post, "All You Need to Know About Di Fara, 2009"? Etsy. Pizza Birthday Parties. When My Pie first opened in its original spot in 2013, astute pizzaheads would have noticed a Bonci cookbook on proud display, alongside a wood pizza peel bearing the mark of Bonci. Agreed, Joe’s is classic and the best slice around in my opinion. Some HTML is OK: link, strong, em. Super-fast and efficient service, and you can almost always find a seat. (Max Bernstein did a great series of Breadmaking 101 posts that delve deeper into this—go read them!). Little Italy Pizza offers the best pizza pies in NYC and more. They're usually all about the asker testing for BS on our part, seeing if our answers jibe with theirs and whether they can trust our judgment. Where the cheese and crust meet, the two become one. But after eating our way through all five boroughs, I made an executive decision and changed course. 156-71 Cross Bay Boulevard (157th Avenue), Howard Beach, Queens; 718-641-3082; In the dining room, they offer a choice of fresh or low-moisture mozzarella—the only coal-oven pizzeria to do so—but at the slice counter next door, LMM is the default. And, ultimately, this body of slices represents the pizza you need to eat to comprehend the New York slice experience. But the Sicilian? Ed's called co-owner Mike Bergemann "the mad scientist of pizza" for the way he's experimented with various cheese blends and artisan flours in crafting the square pies that lend the stand in the Gotham West food hall its name. Sauce is applied as if with a paintbrush to the thin and somewhat floppy crust, and the pizza is lightly charred in one of the city’s last coal-heated ovens. New York City is arguably one of the best cities in the world when it comes to rooftop bars and terraces. For regular slices, we mostly limited consideration to those made only with what's known in the industry as, Many of the entries in the list are a synthesis of notes by, and. The slices are slightly bready, with just a hint of crunch on the bottom, and they are very cheesy, so much so that the dreaded slice-blotters have a field day at Sal & Carmine. As mentioned, one of our ground rules was that we'd judge only on plain slices, and these plain slices pass. Naples 45 might be rightly known for its certified-authentic Neapolitan pizzas, but its slice counter makes a phenomenal New York–style pizza that's perfect for the kind of grab-and-go eating that seems to be the rule in Midtown during lunch hours. And there's a bonus on each slice: a couple of nubbins of fresh basil. The place is so old-school, there's still a non-functioning slice window in the front. These pizza slice spots offer a unique taste of what the city can offer — greasy New York slices for less than the cost of a subway ride. We're leading with the revival places, the places to try out if you want to discover where slice culture is in 2019. Scott estimates that he has eaten 5,000 slices of pizza in the last five years (that's 2.75 a day). As with Joe & Pat's, its signature look is the whole discrete-areas-of-sauce-and-cheese thing. There are more than 1,700 pizza parlors and slice … We've seen it here in NYC with Wilson Tang at Nom Wah Tea Parlor, Niki Russ Federman at Russ & Daughters, and Jason Wang of Xi'an Famous Foods. Shot through with air bubbles but golden and crisp on both top and bottom, the Roman squares at PQR are the antithesis of thick, pillowy Sicilian slices. One tell is seeing a slice absolutely blanketed in cheese. [Photograph: Courtesy the Mastro family]. Best Pizza in N.Y.C. The plain slice and white pie made with aged mozzarella (The Mooz) are models of the form but the pepperoni with spicy honey (The Hellboy) is a show-stealing innovation. It really should get more attention than it does. Nope. I don't … We went back and forth on whether we should include toppings—and which styles we would consider. No one, and I mean no one, has been to more slice joints or eaten more slices of pizza in the last 10 years. Mama, Mama, you know I love you Mama’s Too makes pizza that is so good it makes me want to sing, but the real testament to the product is the fact that this slice joint all the way out in the Upper West Side has quickly become something of a pizza mecca. Gap bridged. “It's freaking Joe's. Step inside, though, and you're greeted immediately and enthusiastically by Louie. ... "Everyone just casually strolling by is the best part. Too often, the story of decades-old mom-and-pop restaurants ends with the youngest generation "moving up" in the world and out of the business. 21 West Eighth Street (Washington Square West), Greenwich Village; 212-388-1831; Best December in New York City Activities. This article was created by the Serious Eats editorial team and brought to you by Capital One®. 22 Orchard Street (Canal Street), Lower East Side; 212-334-3481; For the second question, we'll either have a neighborhood pick to toss out, or we'll end up learning something new from a local (which is always a good thing). Best Pizza in New York City, New York: Find Tripadvisor traveller reviews of New York City Pizza places and search by price, location, and more. The L&B Sicilian slice really is its own thing. The crust's flavor is excellent, and the crispness is on point, verging ever so slightly into crunchy territory. ... “) and is a classic NYC corner pizza shop style slice. Before we go any further, let's define our terms. Louie's is a community hub. ... 3 NYC Pizza Rescue Kit. "What's the best way to set New Yorkers to bickering? Tommy DeGrezia and Matthew Porter opened Sofia in 2016 in an area of Manhattan that sorely lacked a fine slice. "I knew I couldn't change the pizza there, or regulars would be upset," Frank said. Nicky Hilton enjoyed a slice of pizza in New York City on Tuesday. The crust is super thin, crisp, and light, with a generous helping of sauce, though be forewarned: Their semiofficial hashtag is #sweetsauce. When it comes to the thoughtful reinvention of the classic New York slice here in the city, Frank Pinello may be Patient Zero. For the longest time, I mistakenly believed that a grandma was simply a "thinner Sicilian," one that typically had a lot of garlic (but sometimes not) and that often had the sauce painted on in diagonal stripes (but not always). And at $5 for the whole thing, it’s a steal. A fierce debate has erupted over the correct way to slice ham, with hundreds divided over whether you should be doing it from the top or the side of the festive treat. It's all topped sparingly with whole-milk mozzarella and grated cheese, and when you add up all the details, it makes for a diminutive slice of heaven in Throgs Neck in the Bronx. Restaurants Pizza Greenpoint. Thi rd Ave.; 212-388 … Fermentation, where pizza dough is concerned, is the chemical breakdown of flour by yeast, which yields sugars and alcohol. Over the course of three consecutive evenings there, I saw several of the same faces, all of them bantering with Louie and often with one another. When neoclassical slice-shop owners say they emulate … As we've said, none of us really rank pizzerias, so to the first question, you're apt to get a long-winded answer filled with several options. But Rizzo's takes it to a whole new level—you can almost imagine them meticulously laying on one two- by three-inch rectangle of sliced cheese per slice. He may have lost a step, but so does every great athlete before they retire. Joe’s Pizza. It's a rectangular slice sparsely topped with sauce and cheese. Reviews on Best Slice Pizza in New York, NY - Prince Street Pizza, Koronet Pizza, Joe's Pizza, Slice Joint, Sforno NYC, Patzeria Perfect Pizza, Manero's Pizza, Marinara Pizza New York City Tourism New York City Hotels Bed and Breakfast New York City New York City Holiday Rentals ... Best Western Hotels in New York City; The crust should have good coloration—a golden-brown to dark-brown hue tells us the dough was likely fermented properly, which means good flavor. Ed Levine is the founder and overlord of Serious Eats and author of multiple books, most recently Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption. But there's a great counter-narrative to that, and it's one where fresh blood pulls the business into the present while honoring the past. Toppings, like potato with rosemary and guaciale or fresh porcini and toasted mozzarella, show a thoroughly Italian sense of what tastes good. The slices have some of the old-time flavor you get at John’s of Bleecker Street or Totonno, both rigidly antislice. When someone talks about an "L&B–style slice," they're often talking about the way this legendary Gravesend pizzeria assembles its square pizzas: dough, slices of low-moisture mozzarella, then the sauce. Let's use the superb, just-thin-enough slice at Louie and Ernie's to talk about topping distribution, because something they do there illustrates this concept perfectly: They put a little pinch of black pepper in the center of the pie, so your first bite has that zing. Located across from Penn Station and Madison Square Garden, the place is always busy, so you're all but guaranteed a fresh slice that hasn't been sitting. For 62 years, New Park has been a trusted pit stop on the road to Rockaway Beach. Perfect. We've watched brothers Mike and Pete Bergemann, in partnership with Ivan Orkin (of Ivan Ramen fame), open Corner Slice, serving their own unique take on Sicilian pizza made from artisan flour. Any ambitious New York slice shop opening in 2019 or beyond will have to do the same if it hopes to distinguish itself in a pack of truly superlative peers. Our founder and CEO Ilir Sela started Slice to solve the digital challenges his family’s NYC pizzerias faced. There are the cops—it is very cop-heavy—picking up dinner for themselves and colleagues. The sugars that the yeast helps release end up browning the crust. 2575. and/or "I live in [Mister Rogers' Neighborhood], what's the best slice near me?". There's also a bit of cornmeal on the underside here, which offers some extra texture. The foodie scene in this city is second to none and the pizza in Queens is among the best in NYC. Deals and promos available. For folks who grew up in deep Brooklyn, Delmar in Sheepshead Bay often serves as a litmus test. In 2016, Ed was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America. It's got a dense edge, more cheese than many a New York slice, and nice color on the underside. Unlike its beloved original location, which … The mozzarella is good-quality—it had a nice pull to it when we visited—and there's a good amount of Romano on it, enough to lend the slice a salty, tangy note. Some pizzerias even under-bake their pies somewhat, so the final slice doesn't get hammered on reheat. (212) 366-1182. New York's slice culture seems to be making an evolutionary leap—led by the aforementioned revivalists—and we wanted to give this moment some context. It makes for a fantastic plain slice with tons of flavor. I’d mainly sit down when I was drunk and trying to soak up alcohol with friends at 4:30am. The Best Slice of Pizza in NYC Is… From Scarr’s Pizza on the Lower East Side of Manhattan. The regular slice is exemplary, but the upside-down Sicilian is on another level altogether. Stop by, order online or cater with us. For starters, winter sports abound, whether you like to play, watch, or both. The people cycling in and out all seem to be regulars—if they're not, you wouldn't know it from the way Louie chitchats with them. Access the best selection of wine/beer, meat, groceries, and snacks from local fan favorites like Veselka, Nom Wah, Schaller & Weber , Doughnut Plant and so many more. It's now being run by Sal's grandson Luciano. ), That oven will be a deck oven cranked to around 550°F (288°C), most often gas-fueled in New York, but electric models are making inroads. (The owners worked with uber–pizza consultant Anthony Falco, who made a name for himself at Roberta's.). They're not using fresh mozzarella on the regular pie anymore, and the fistfuls of freshly grated Grana Padano were replaced by pre-grated Romano after Dom's old counter-mounted rotary grater broke and he was unable to find a replacement. Pizza has become more popular than ever—about one in eight of us eats pizza any given day, and it’s no surprise that NYC is ranked high as one of the best places in the world to find a delicious slice. Frank Pinello is the pizza man to know at this triumph of … And pizza was my primary diet for two of those years. Capital One has had no involvement in any editorial aspect of the production of this content. The regular slice is perfectly fine; better than average, really, and I'd be happy to order it if it were my local and we needed round pies for some reason. Taglio (85 Mineola Blvd., Mineola): Roman-style pan pizza is the main event at Taglio ("slice" in Italian). The customers are a diverse lot—this is Queens, after all, on the border of Jackson Heights and Elmhurst. It was neither knowingly hip-looking like Scarr's, nor was it charmingly old-school like J&V. Per Scott's definition, the star of the show at Louie's Pizzeria is technically a Sicilian, since it proofs in the pan. The regular “house slice” combines the darkly caramelized, bready crust and pure-tomato flavor of a Neapolitan pie with the grab-and-go portability of a streetcorner slice. So that's essentially a New York slice. The pizzas are served al taglio out of large trays displayed behind glass, and they bear an abundance of toppings. Naples 45. But when current owner Massimo Laveglia took over in early 2017, he changed everything but the name, overhauling the pizza while steadily building a reputation for stellar pies and slices. Mama’s Too makes experimental pizza for the people. Sbarro, LLC is an American pizzeria chain that specializes in New York-style pizza sold by the slice and other Italian-American cuisine.In 2011, the company was ranked 15th in foreign sales among U.S.-based quick-serve and fast-casual companies by QSR Magazine. You might not notice the difference until you finally get your butt to a place like Louie's. That’s not sand on the bottom of the crust, it’s salt, tossed into the brick oven to keep pies from sticking. New York pizza is in a league of its own. It's more than just a place you go to collect a photo for your Instagram feed—though, admittedly, those grandma slices translate to mega likes. Scarr's is a studiously hole-in-the-wall slice joint on Orchard Street, a half mile away from Pimentel's previous gig, where, get this, he makes dough partially from flour he mills himself. From the outside, it's an unassuming place, which, truth be told, is part of the reason I initially hadn't bothered to check it out. Rizzo's serves a unique slice, which it describes as a "thin-crust Sicilian." You simply cannot order the wrong slice here—and that's before we even mention the fantastic sandwiches, which we won't, because this list is all about pizza. The Sicilian is very nice and light, too. If a slice pie has been sitting long enough to cool, they'll throw it back in the oven for a bit. 261 Moore St, Brooklyn, NY 11206, USA. Pizza Hut opened in 1958, Little Caesar's opened in 1959, Domino's opened in 1960, and Papa John's opened in 1989. Tuttolomondo says he's inspired by noted Roman pizza-maker Gabriele Bonci—but that he's trying to bridge the gap between Roman-style pizza al taglio (that is, pizza "by the cut") and New York squares. Both are putting out some promising pies, but we left them off the list proper to give their slices some time to mature. Even though we believe we're in the middle of a pizza renaissance, and even though a lot of pie-makers may be turning out the most technically well-crafted pizzas we've seen in a generation, one thing that seems to be in short supply is a form of genuine hospitality, something that isn't part of a self-conscious "strategy" designed to wow you. Sure, it's smaller than most slices, but it's cheaper than any other good slice in New York. The World's Best Pizza. It's one of only two coal-oven pizzerias selling by the slice in New York—and a plain slice goes for only $1.75. After leaving the family business to work in law, Joe Riggio eventually came back and took over Suprema from his father, Sal. Proprietor and pizza patriarch Dom De Marco still takes the pies out of the oven with his bare hands, still takes forever, but his daughter Maggie has semi-successfully made order out of chaos when it comes to ordering, writing down each order manually in a notebook with her own unique shorthand. Here, little islands of cheese seem to float on a sea of basil-laced sauce, all atop a perfectly crisp-pliant crust. But more than just the racial diversity you'd expect, you've got people from seemingly all walks of life. When L'Industrie opened in 2015 under its original French owner, the tiny Williamsburg shop was making fairly pedestrian pies that garnered little attention. Those factors seem to have shaped the pizza he makes at Best, which is cooked in a massive brick bakery oven from the early 20th century—a setup that would have been familiar to the men who started the New York coal-oven giants Totonno's, John's, and Patsy's (though Best uses wood as fuel). While we've certainly witnessed a revival of the New York slice, you could also argue that it's been reinvented, all because of five perhaps inseparable factors: Take Frank Pinello, who may be one of the best examples of this convergence of most, if not all, of the points above. This is called center-loading. "It's the re-Italianization of pizza, and not in a way that says one way is right and one way is wrong," says Scott. (To understand why a deck oven was so important for the evolution of New York pizza, check out our history of the New York slice. It's bubbly and light, yet sturdy. That's a lot of pizza. But don't skip their signature spinach-dip slice, which sounds like a gut-busting gimmick but actually works, leaving you feeling satisfied but not regretful in the least. You can find luxurious, relaxed, nightlife, fancy and cozy rooftop bars in every part of the city. Hole structure itself is largely a function of dough hydration, which is simply the amount of water in a pizza (or bread) dough relative to its flour content. The average slice of pizza has 12 grams of protein, according to Chelsey Amer, a registered dietitian. When you live and breathe and think about pizza constantly, there are just too many variations among slices and too many gray areas. The Vitruvian Man and affordable West Village apartments and a classic New York slice. Probably not. So, like any sane food lover would, we set out to find the very best places to eat pizza in the borough. 200 Park Ave., 212-972-7001, Midtown East, Manhattan. They're elevating the New York pizza slice in a way that no one else has in a long time." Dani's is way the heck out in Kew Gardens, Queens, a true neighborhood spot if there ever was one, so you'd think it would be a casual, quick-grab kind of place. - See 1,571 traveler reviews, 558 candid photos, and great deals for New York City, NY, at Tripadvisor. (The regular New York pie is not to be confused with the Sicilian or "grandma" pie, both of which have thicker crusts. There's not a ton of buzz around Sac's, but it was the best slice on the Queens leg of our initial pizza crawl—thin, crisp, with a bright tomato sauce and just enough cheese. The Lonzos own the building.) They do this thing where they throw salt on the floor of the oven every hour or two, and when you get a just-salted slice? There's staff from Elmhurst Hospital across the street. Second-generation owner Gio Lonzo (Luigi's son, who now runs the place) has devoted the entire next-door storefront to a series of refrigerators all set to different temperatures, which house the dough at different stages of its fermentation. That's not the kind of slice Nunzio's serves out in Staten Island. (Sicilian and grandma slices are served in squares.). The regular slice is the thing to get, cooked in an old brick-lined oven that's got, like, a flamethrower inside. But we left them off the list proper to give their slices some time to mature is standard slice-joint.. 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