2016 NYC Chef of the Year Angie Mar Will Rekindle Your Love of Meat
1. Franco Manca Chiswick144 Chiswick High Street, London
2. LARDO195-205 Richmond Rd, Hackney
3. Otto6 Chepstow Rd, Notting Hill
4. Santa Maria Pizzeria15 St Mary's Rd, Ealing
5. ICCo46 Goodge St, London
6. Pizza East Portobello310 Portobello Rd, , London
7. Homeslice13 Neil's Yard, London
8. Pizza Pilgrims11-12 Dean St, London
Eschewing the Brixton original's anarchic lunch-only, no-booking policy, FMC's worth the trek for its stunning Neapolitan pizza, which is made with sourdough from a 200yr-old starter yeast, left to rise for 20 hours, then slammed in a 500-degree wood-burner for just 90 seconds. Elegantly simple styles include home-cured Gloucester old spot & wild 'shrooms, buffalo ricotta & Somerset pecorino, and one with two types of chorizo: "dry" & "semi-dry", hopefully not how your chorizo leaves the ladies after slamming for just 90 seconds.
Lardo owners actually own their own pigs... that have bits that end up on your delicious handmade pizza. Not creeped out? Good, because the restaurant is seriously good and deserves some attention.
Otto is a great place to get in touch with your gluten-free side (cornmeal-crust pizzas!), while still enjoying everything that your inner fat-kid decides to order.
Neapolitan pizza is Santa Maria's shtick, what with their wood-fire oven and local Naples ingredients. It's truly a joy to eat their 'za... which you can take-out, to enjoy in your true element.
ICCo is about the closest you can get to Italian pizza without jumping on a sketchy -- and life-threatening -- flight South. Go for one of their fresh 'za's like their Brunch pie, or a classic Margherita. Refrain from talking with your hands.
Notting Hill's Pizza East Portobello is two floors of other worldly wood-fired pizza served inside a simply decorated, naturally-lighted space.
Homeslice is a Covent Garden pizzeria slinging crazy-big 'zas from a 500-degree wood-fired oven, with toppings like bone marrow, courgette & artichoke, fennel & salami, and many, many more.