There's A 'Mean Girls'-Themed Brunch, and It's So Fetch
1. Marta29 E 29th St, New York
2. GG's511 E 5th St, New York
3. Houdini1563 Decatur St, Ridgewood
4. Emily919 Fulton St, Brooklyn
5. Black Seed170 Elizabeth St, New York
6. Union Pizza Works423 Troutman St, Brooklyn
7. Emmett's50 Macdougal St, New York
8. Annabel809 9th Ave, New York
9. Milkflower34-12 31st Ave, Astoria
10. Upland345 Park Ave S, New York
From Danny Meyer and the excellent chef of Maialino, Nick Anderer, this Roman-style pizza joint in the Martha Washington Hotel is serving up simple pies like a Margherita with buffalo mozzarella, and less simple pies like the Capricciosa with mozz, artichokes, prosciutto, olives, and egg.
GG's has eats like half-baked lobsters; oven-baked pasta; a pan-seared burger with white cheddar and melted onions; and an arsenal of pizzas including the Capo the Great, loaded with littleneck, cockle, and razor clams, mozz, ricotta, mascarpone, mushrooms, garlic confit, and rosemary.
Don't expect this Ridgewood resto to pull a disappearing act any time soon. They serve up amazing wood-fired pizzas that will make you come back for a second act.
This cozy Clinton Hill spot was founded by two foodies who sparked a relationship in college over a shared pizza. Today, they're serving up an overwhelming selection of creative pies in their intimate restaurant. In addition to pizza -- split between red and white on the menu -- Emily is known for the critically-acclaimed Emmy Burger, featuring a dry-aged patty topped with rich cheddar, sweet caramelized onions, and a buffalo-like sauce inside of a pretzel bun. A limited amount of burgers is served every night, but luckily, they're available in (near-unlimited) amounts during Sunday lunch service.
Black Seed subscribes to the Montreal school of bagel-making, meaning its bagels, which are smaller than the quintessential New York ones, are rolled by hand, boiled in honey water, then baked in a wood-fired oven. Sandwiches made with a variety of smoked fishes and speciality spreads -- like the house-cured beet lox number with horseradish cream cheese -- continuously draw weekend crowds in search of their morning bagel fix.
This Italian-owned Troutman spot fills out a converted warehouse space and makes simple, delicious pizzas, like the salame piccante with spicy chorizo and mozzarella, or the Napoli topped with tomato, black olives, capers, anchovies, and oregano.
There's no lack of animosity between New York and Chicago pizza camps, and Emmett's in Soho makes a bold move by specializing in the thick and saucy pan pizza native to the Windy City. The pies here are on the larger side of two-inches deep (this is deep-dish, after all), with the cheese appropriately layered below the sauce and toppings. Pizza's not the only food on offer at the beer pub; a charred cheeseburger on a potato bun does just fine, too.
This standout in restaurant-packed Hell's Kitchen delivers pies with flaky, crisp crusts topped with everything from the classic margherita make-up to duck prosciutto and blueberry chutney. The flavor profiles are mostly unique and inventive, served up in a polished-yet-rustic space. Pastas and braised meat dishes are featured on the menu as well, alongside an extensive collection of craft beers and the requisite cocktails you'd expect of any space worth its salt in both quality cuisine and great atmosphere.
This Queens pizzeria, opened in 2013, boasts a custom wood-firing oven as its centerpiece, from which come crispy Neapolitan pies like the classic margherita, and the cheese-less pomodoro with tomato, garlic, sea salt, and oregano. Small plates, like the wood roasted octopus and wood fired tiger prawns, also get the oven treatment, while diners seeking traditional Italian dishes can select from a handful of pasta dishes, like a vodka sauce-coated rigatoni with njuda.
Stephen Starr, a Philly-based restaurateur who entered the New York scene with splashy hits like Morimoto and Buddakan, is behind this airy brasserie on Park Avenue South that takes its name from the California town where chef Justin Smillie grew up. The menu, which rallies around the seasonal themes of California cuisine, features oval-shaped pizzas topped with vegetables and flavorful cheeses; pasta dishes ranging from the traditional cacio e pepe to the entirely unique chicken liver estrella; grilled, smoked, and roasted meat and seafood plates; and a fairly affordable wine list.