My two favorite pizzas here are the brussels sprout and pancetta pie and the cherrystone clam pizza. But you really can't go wrong with whatever calls to you on the menu. Read more.
Owner Paul Giannone has a gift for great topping combos. My favorites are the Anise & Anephew and the Hellboy (hot soppressata & spicy honey). For brunch, the Monte Cristo is absolutely craveworthy. Read more.
Almost all the pizza here is great, but the grandma slice and grandma slice with pickled vegetable are KILLER. Also? BEST MEATBALL SUB in the city. Read more.
The old-fashioned pizza, basically a grandma (or "nonna") pie, is insanely great here. It's THE pizza to get, plain or topped. A riot of crust textures, crisp, chewy, springy-fried. Read more.
Great sausage here from a local place in the neighborhood. Big, juicy, fennel-flecked chunks. Good white pizza too. Get a sausage pie whole, so the cheese melts around the meat and it stays on the pie
Only one of two coal-oven places in NYC that sells by the slice (the other is Sac's in Astoria) -- over in the small take-out shop near the corner. I prefer the whole plain pie with regular mozzarella
You're probably already here, so my tip to GO BEFORE OPENING is probably wasted on you. So I'll just say, GET A WHOLE PIE. Round or square. Both great. It's not worth the wait for only a slice or two. Read more.
One of our favorite pizzerias in NYC. The burrata special pizza (available starting Thursday and through the weekend) is not to be missed!
