In a city known for deep-dish, this hideaway is churning out tasty slices of super-thin, cheese-heavy goliaths to the hungry masses craving a taste of NYC.
The meatball sandwich is soft (both the meatballs and the roll), the New York–style slices are big and foldable, and a thick Sicilian slice is substantial enough to be a meal in itself.
The best-selling slice is the mac and cheese, made with a crème-fraîche base, macaroni and housemade cheese sauce. Specialties include the BBFAT (black-bean spread with feta, avocado and tomato).
A small menu of hearty snacks, such as piadini and Roman-style pizza, provides sustenance. Our pick: arancino, a fried risotto ball with fillings like sautéed mushrooms. Read more.
The crispy pies hold a lot of weight, so after you choose your pizza style—red, white or New Haven plain—start picking toppings. (If you’re really going New Haven–style, try one with clams and bacon.)
A custom oak-stoked oven kicks out perfectly charred Neapolitan beauties in less than two minutes. Toppings run the gamut from fennel-flecked sausage to bitter rapini to prosciutto ribbons.
