Motorino is one of the NYT restaurant critic Sam Sifton’s 50 favorite NYC restaurants. To see the full list, get The Scoop iPhone app, an inside guide to New York: NYTimes.com/thescoop
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.
Great, great regular slice. So thin and crisp. And SALTY! Make sure you get something to drink! ;)
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.
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
National recognition and a cult following have only fed their progress; plans for expansion are blazing away like the imported Acunto ovens that feed the masses. [Eater 38 Member]
Thin-crust East Coast/New Haven-style pizza, this southeast joint closes when they out of dough, which they stick in a 650-900-degree oven and char the daylights out of. [Eater 38 Member] Read more.
This Motor City institution still serves its iconic square pizza, but their recent adventures in thin crust territory warrant a second look. [Eater 38 Member]
The finest of Dallas' Verace Pizza Napoletana joints, Cane Rosso also boasts one of the city's best dog-friendly patios. [Eater 38 Member]
Coalfire changed the way we think about thin crust. If you like it super crispy with a little bit of char, this is your new haunt. [Eater 38 Member]
Perfectly fired seasonal pizzas. Don't miss the desserts from pastry chef Brandi Henderson. [Eater 38 Member] Read more.
The dining room is homey and comfortable but, at the same time, feels forward-looking. Cocktails are some of the best in the city. [Eater 38 Member]
Since it's opening in the fall of 2011, Harry's continues to be a casual go-to for some of the best wood oven specialty pizza in town, polenta fries, salads, draft brews and more. [Eater 38 Member]
The Chicken Liver Rigatoni is one of Philly's best dishes, and the pizza is some of the best in the city. [Eater 38 Member] Read more.
Authentic Neapolitan style pizza made in an imported oven. No atmosphere to speak of, but they make the mozzerella fresh every single day, and it's BYOB! [Eater 38 Member]
From the team behind Frasca Food and Wine, Pizzeria Locale brings Neapolitan pizza to pie fanatics who submit themselves to cutting their own slice for the sake of authenticity. [Eater 38 Member]
Pizzeria Lola pizza is a thing of beauty, especially when it's topped with three kinds of mushrooms (crimini, shitake, and portabella), two kinds of cheese (taleggio and fontina), and truffle oil.
In a handsomely rustic storefront, Nancy Silverton, Mario Batali, and Joe Bastianich front what is, on its best days, LA's best pizza. [Eater 38 Member] Read more.
Pupatella sets the standard for Neapolitan pies in the D.C. area. What started as a humble food cart has become one of D.C.'s most reliable sources for good pizza. [Eater 38 Member]
Santarpio's in Eastie is the place to go to shut up your obnoxious New York friends when they claim there's no good pizza in Boston. [Eater 38 Member]
The blistered, slightly salty crusted pizzas are perfectly fired and come with a thoughtful list of salads and sides. [Eater 38 Member] Read more.
Great Detroit-style pizza (deep dish, baked in actual auto-part pans). Friendly service and a willingness to deliver into anchor bar Violet Crown Social Club doesn't hurt either. [Eater 38 Member]
Try the white pizza w/arugula, big chunks of Parmesan cheese, and truffle oil
Interesting selection of pizza and music posters scattered throughout. I recommend trying a plain slice of pizza as well as "The Newman" and "Mr. Pink". - Brett Petersel
During happy hour (3 p.m. to 6 p.m. daily), score an awesome margherita pizza for just $5.
