Pizzas Cuisines
Welcome Martina, Marta’s Pizza Mini-Me
There’s no doubt that Danny Meyer has the magic touch. He’s even managed to carve a niche for himself when it comes to pizza (alongside chef Nick Anderer) by masterminding Marta in the Redbury’s NoMad hotel, a haven of Roman, thin-crusted pies & now Martina in the East Village…
Read More
Rock Pizza Scissors Shoots and Scores in Times Square
Rock Pizza Scissors recently opened quite without fanfare, despite the stellar culinary credentials of the man in charge. Owner Gadi Peleg is already plenty savvy; being a primary partner behind the beloved Breads Bakery, and the recently opened, Israeli celebrity chef-run restaurant, Nur…
Read More
Emily Moves Into Manhattan
Brooklyn breakout star, Emily, is ready to take a piece of Manhattan’s pizza pie. The husband-and-wife owned outfit recently moved into the space vacated by Blue Ribbon Bakery Kitchen — granting them congruous use of the painstakingly restored, 150-year-old wood-fired oven.
Read More
Q & A with Prova Pizzabar’s Donatella Arpaia
Having spent the past 15 years entrenched in NYC’s fine dining world (past and present projects include Davidburke & Donatella, Anthos, and Kefi), Donatella Arpaia’s entrance to the fast-casual fray comes as a bit of a surprise with Prova Pizzabar…
Read More
Speedy Romeo Brings Pastrami Pies to the Lower East Side
Emmy’s Detroit-style squares may be the most notable new addition to Brooklyn’s pizza scene, but the borough’s own Speedy Romeo — and its St. Louis-inspired pies — might just be the most exciting Manhattan development of late…
Read More
Dessert Spotting: Emily’s Terrific S’more Calzone
There aren’t too many new trails left to blaze in New York when it comes to pizza. We have legendary, old-school pizzaiolos turning out exemplary, Neapolitan-style rounds and perfect, pillowy Sicilian squares, grungy, corner parlors offering sloppy and satisfying $2 slices, and everything in between. So what’s a newcomer to our incomparable, expansive pizza scene do to stand out?
Read More
Roberta’s Pizza
This place singlehandedly put Bushwick on the map and we’re not even exaggerating. So what’s the big deal? Killer pizzas, for starters, and then there’s the seasonal plates, many scattered with freshly picked ingredients from Roberta’s very own garden. The best part is you’d never know it from the outside… or the inside, for that matter. Step inside this dingy-looking, converted garage and you’ll feel like you’ve just entered some roadside bar with loud music playing, long wooden tables with benches, painted cement walls and twirling ceiling fans. You’ll probably be inclined to grab a beer, or even better, a cider and you should order something to pass the time while you wait for a table, which is par for the course these days.
Read More
Roberta’s
In a city that’s known for its pizza, the Roberta’s guys are doing their best to stand out. From their intense video trailers for their special events to their aggressively informal approach to cooking and food, this place screams Brooklyn and is anything but a stuffy restaurant. They’re known for their creatively named pies and unique ingredient pairings.
Read More
New York’s Best Pizzas
Pizza is high on our list of comfort foods, be it spring, summer or even winter (but let’s not think about that season right now). There’s just something about the right combination of gooey cheese and crispy crust that takes us to our happy place. Of course, we have Naples to thank for this ingenious invention, but Americans have had over one hundred years to perfect our own variations, and we like to think New York’s pizza joints take the cake (or pie). New York’s home to enough slices to try a different slice every week. But who wants to waste time on a mediocre slice? We volunteered our tastebuds and to share our favorites. From a classic New York-style slice at Joe’s Pizza to fried dough at Don Antonio by Starita or a more traditional Neapolitan slice at Keste, here’s...
Read More
Di Fara
This hole-in-the-wall pizza joint has bragging rights to one of the best slices in the city, and even the country. Nearly half a decade since he first opened the doors, owner Dom DeMarco is still behind the counter churning out handmade pizzas five days a week. No wonder he’s so grumpy: He dresses every pie himself with freshly cut basil, San Marzano tomatoes, Italian buffalo mozzarella and more.
Read More
Spring Pizza Crawl
Pizza is trendier than ever. If it weren’t such a genius combination of flavors and textures, it probably would’ve seen its fifteen minutes long ago. But tangy tomato sauce, gooey cheese and warm, crusty dough is a foolproof formula for satisfying a universal craving for comfort food. And in New York, pizza just keeps getting better. New pizza joints open every week — some with charcoal ovens or brick, some with thin crust or thick crust pies, and some with traditional or offbeat toppings. Now that the weather’s warmed up, it’s the perfect season for a pizza crawl. We visited some of our favorite haunts and several few new ones and here’s a few of our favorites. Keste Pizza & VinoAddress: 271 Bleecker St., near Jones StPhone: (212)243-1500Website: www.kestepizzeria.comOne of my first stops was a re-visit to this Bleecker...
Read MoreCompany
Apparently the city needs one more pizza joint. 230 Ninth Ave., at 24th St. (212) 243-1105 Dinner, Tues.-Sat., 5-11 p.m.; lunch, Tues.-Sat., noon-3 p.m. Closed Sun. & Mon. CUISINE Pizzeria VIBE Casual Chelsea chaos OCCASION Group dinner, neighborhood bites DON’T-MISS DISH Pizza bianca, pizza flambé, chocolate breadcrumb torte PRICE Appetizers, $5; entrees, $15; dessert, $5. RESERVATIONS Not accepted There must be as many pizza places in NYC as there are ATMs. And everyone’s got a favorite slice. Talk about a tough culinary genre to break into. Who makes the best crust? Who uses the freshest sauce? Who creates the perfect ratio of cheese to sauce to crust? People argue about these things all day long. Forget the local Ray’s. Some say there’s no better pizza than the pie at Di Fara in Midwood, Brooklyn. Others love Grimaldi’s on Old...
Read More