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  • 01
    This Neapolitan 'zeria's one-room parlor is decked with photos of the Old World on one side and mirrors on the other (to better reflect photos of the Old World), but you'll barely notice while tucking into pies like the pesto & truffle San Gregorio, and the hot salami & house mozz Materdei, all fired in an imported Italian oven and crafted by a pizzaiolo who triumphed at the Margherita World Cup, a tournament in which everyone is Messi.
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      This Neapolitan 'zeria's one-room parlor is decked with photos of the Old World on one side and mirrors on the other (to better reflect photos of the Old World), but you'll barely notice while tucking into pies like the pesto & truffle San Gregorio, and the hot salami & house mozz Materdei, all fired in an imported Italian oven and crafted by a pizzaiolo who triumphed at the Margherita World Cup, a tournament in which everyone is Messi.
    • Venue Info

  • 02
    It can take decades to bring your masterpiece to the masses -- the Colonel waited 20+ years to franchise the original roadside KFC, and G&R still hasn't release Chinese Democracy. Wait, that was the final cut? Seriously? Finally bringing their Long Island pizza to Manhattan, Eddie's Pizza Truck. The offshoot of a same-named Nassau 'za joint that's been slinging slices to a cult following since the 30's, EP's peddling pie perfection up and down the streets of New York from a custom-pimped whip, outfitted with surround sound, a flatscreen, wireless internet for VIP customers, four Cecilware ovens, and a projector that shines the logo on to the sidewalk at night when the commissioner desperately needs Fatman. Dedicated to fresh ingredients and following the 80-year-old original recipe, cooked-to-order, regular-or-whole-wheat thin-crusts are avail with any combo of 15 toppings (fresh garlic, 'roni, meatballs, 'shrooms, sausage...); eschewing slices, they're pushing both signature 10" "bar pies" ("the perfect size to eat and still have room for a beer"), plus larger 16" jobs, perfect for those weirdos who want more pizza when they're drinking. Non-pie action includes an antipasto of black olives, cukes, lettuce, tomato, roasted peppers, provolone, and salami; sides of zucchini sticks and sweet potato gnocchi; and beverages including water, soda, and "other", so...watered-down soda? Daily 'za specials featuring off the menu toppings -- sour cream, bacon, pesto sauce, etc -- will be posted on the internet, and once a week'll be determined by one lucky customer's suggestion, a dangerously democratic approach that could whet everyone elses' appetite for destruction.
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      It can take decades to bring your masterpiece to the masses -- the Colonel waited 20+ years to franchise the original roadside KFC, and G&R still hasn't release Chinese Democracy. Wait, that was the final cut? Seriously? Finally bringing their Long Island pizza to Manhattan, Eddie's Pizza Truck. The offshoot of a same-named Nassau 'za joint that's been slinging slices to a cult following since the 30's, EP's peddling pie perfection up and down the streets of New York from a custom-pimped whip, outfitted with surround sound, a flatscreen, wireless internet for VIP customers, four Cecilware ovens, and a projector that shines the logo on to the sidewalk at night when the commissioner desperately needs Fatman. Dedicated to fresh ingredients and following the 80-year-old original recipe, cooked-to-order, regular-or-whole-wheat thin-crusts are avail with any combo of 15 toppings (fresh garlic, 'roni, meatballs, 'shrooms, sausage...); eschewing slices, they're pushing both signature 10" "bar pies" ("the perfect size to eat and still have room for a beer"), plus larger 16" jobs, perfect for those weirdos who want more pizza when they're drinking. Non-pie action includes an antipasto of black olives, cukes, lettuce, tomato, roasted peppers, provolone, and salami; sides of zucchini sticks and sweet potato gnocchi; and beverages including water, soda, and "other", so...watered-down soda? Daily 'za specials featuring off the menu toppings -- sour cream, bacon, pesto sauce, etc -- will be posted on the internet, and once a week'll be determined by one lucky customer's suggestion, a dangerously democratic approach that could whet everyone elses' appetite for destruction.
    • Venue Info

  • 03
    Sporting exposed brick arches, white tiled columns, bright red folding chairs, and a gently curving back bar, McNally's casually-rustic pie joint's slinging slices like the sausage/rabe/chilies/mozz/pecorino Salsiccia, the Polpettini (topped with his world-famous miniature meatballs), and a pancetta/Grana/'shrooms job that upon hitting your Lipps will to take you to Funghi Town.
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      Sporting exposed brick arches, white tiled columns, bright red folding chairs, and a gently curving back bar, McNally's casually-rustic pie joint's slinging slices like the sausage/rabe/chilies/mozz/pecorino Salsiccia, the Polpettini (topped with his world-famous miniature meatballs), and a pancetta/Grana/'shrooms job that upon hitting your Lipps will to take you to Funghi Town.
    • Venue Info

  • 04
    From the president of the pizzamaker-certifying org Associazione Pizzaiuoli Napoletani, Keste bakes elegantly simple traditional Neapolitan pies (Margherita, Marinara, Mast' Nicola, etc) using all organic, local ingredients. The oven's handcrafted from Mt. Vesuvius clay by Italian artisans, boasts a low dome and small mouth to retain heat, and can bake a raw pie in the time it takes Nick Cage to steal 1.5 Shelby Mustangs.
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      From the president of the pizzamaker-certifying org Associazione Pizzaiuoli Napoletani, Keste bakes elegantly simple traditional Neapolitan pies (Margherita, Marinara, Mast' Nicola, etc) using all organic, local ingredients. The oven's handcrafted from Mt. Vesuvius clay by Italian artisans, boasts a low dome and small mouth to retain heat, and can bake a raw pie in the time it takes Nick Cage to steal 1.5 Shelby Mustangs.
    • Venue Info

  • 05
    Reinvigorating the pre-fire Brooklyn Star space, this collab with the Roberta's folks delivers on its name by dishing out paper plates (fitting for a spot that's covered in graffiti) heaped with wood-fired slices from thin-crust w/ ricotta to grandma-style w/ pureed anchovies, backing 'em up with sandwiches filled with LaFrieda-sourced short rib/brisket meatballs, or chicken & housemade mozz.
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      Reinvigorating the pre-fire Brooklyn Star space, this collab with the Roberta's folks delivers on its name by dishing out paper plates (fitting for a spot that's covered in graffiti) heaped with wood-fired slices from thin-crust w/ ricotta to grandma-style w/ pureed anchovies, backing 'em up with sandwiches filled with LaFrieda-sourced short rib/brisket meatballs, or chicken & housemade mozz.
    • Venue Info

  1. Forcella
  2. The Eddie's Pizza Truck
  3. Keith McNally's casually-rustic pie joint
  4. Keste Pizza & Vino
  5. Just a damn good slice in Wburg