Roast Beef Special: House-roasted beef is dipped in its juices, layered with fresh mozzarella, and sandwiched between a roast-beef-specific bread that's a cross between an English muffin and focaccia. Read more.
Solid wood-fired-oven pizza from an alumnus of Paulie Gee's. Clam pie is very good. Get it. And is this weird, but the Bibb salad is nice, too. 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.
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
Choose a fresh pizza full of veggies - the margherita pizza is a great simple choice with fresh basil.
Coal oven pizza at its best. Be prepared to wait on line and bring a few friends as the pizza is only sold by the pie.
Crispy and fresh, this thin-crust pizza doesn’t leave you feeling stuffed and greasy. Go when the weather is right because seating outside is much more enjoyable.
