NYC's dearth of BYO pizza spots is tragic -- if everyone got along as perfectly as BYOB and pie do, Vanilla Ice would be happily recording his 14th album for Death Row Records. Rekindling the love: just-opened Chickie Pig's.
Not yet blessed with a liquor license, Pig's is a brick oven spot perfectly located for anyone kicking off a Lower East Side bender: a few doors down from Motor City Bar, THOR, and that "Rapid Divorces" service on Essex. With an appetizer, their ovular four-slicers feed two, with options including prosciutto, sausage, jumbo shrimp, goat cheese, and tenderloin steak w/ fresh mozzarella -- all arranged on a thin sub-crust and surrounded by a thick, filling pera-crust. Ambience is classier than the farmyard-mutant name suggests (brick walls, wood floors), with smooth jazz on the radio, and a hands-on owner so earnestly friendly, you won't seer his eyes with molten cheese for making you listen to smooth jazz.
As for the booze, be somewhat discreet: keep bottles under the table, ask for a glass, and don't let unbridled, drunken curiosity lead you to crawl into the oven -- because what good are pizza and byo when not even ice, ice baby can ease your pain?