Roberta's. Motorino. Lombardi's. Grimaldi's. Joe's. L&B Spumoni Gardens. Patsy's. Totonno's. Without fail, the same handful of classic pizza places pop up in pretty much every best-pizza-in-NYC argument. Well, we say it's time to mix things up: here are the best new pizza spots to open in NYC in the last year(ish), at least a few of which might end up being part of that best-ever conversation...
Brand new and perpetually packed, this place from Danny Meyer and Nick Anderer (from Maialino) serves Roman-style pizzas that come thin & crispy, and include the patate alla carbonara with potatoes, guanciale, black pepper, pecorino, and egg, as well as the salsiccia with mozzarella, pork sausage, and crimini mushrooms.
This isn’t a pizza place, strictly speaking, but 1) you're not the boss of us, and 2) they do have some dope pizzas. Try the thick Grandma Style, the 1986 with spicy sopressata, fennel agrodolce, pickled peppers, and anise hyssop, or the Capo The Great, which's loaded with littlenecks, cockles, razor clams, and mozzarella/ricotta.
Located within a former brewery-turned-art space, this spot creates top-notch wood-fired Neapolitan pies like the Margherita and the Habanera, with habanero peppers and cured pork loin.
Started by a couple (one of them is named Emily, duh) with a love for pizza, this American pizza joint rolls out artisanal, carefully crafted & composed, occasionally untraditional pies, like the Camp Randall with sausage, mushrooms, peppers, and cheddar curds, and the North Maple with Fontina, mozzarella, Benton’s bacon, pecans, and maple syrup. Bonus non-pizza info: they have a killer burger and a s’mores calzone.
Everyone’s favorite Montreal/New York hybrid bagel spot finally launched late-night pizza bagels, and they’re delicious.
Edging into Roberta’s Bushwick pizza dominance, 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.
From a team who knows a thing or two about opening solid neighborhood spots comes this Italian joint with excellent pizza and beer. Pro tip: order the clam pie that comes with slices of grilled octopus on it.
Opened by two brothers, this Queens spot is wood firing Neapolitan pies like the classic Margherita -- a dope, cheese-less pomodoro pie with tomato, garlic, sea salt, and oregano. You can also get modern takes, like the Corn on the Hog (with corn, goat cheese, mozzarella, and bacon), and the awesomely named Abe Froman, with charred onions, pork sausage, and Grand Padano.
It’s brand new and it’s not technically a pizza place, but this new California/Italian-inspired restaurant from big-deal chef Justin Smillie has one of the best pizzas going right now, with their 'nduja pizza with stracciatella and passata.
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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 two distinct pizza camps: New York-style lovers and Chicago-style proponents. The Windy City gets a few gusts in its sails with Emmett's, a 30-seat beer pub ornamented in rusty soda signage that specializes in thick and saucy pan pizza that any Chicagoan would smile upon (and promptly devour). The pies are on the larger side of two-inches deep (this is deep dish, after all), with the cheese below the sauce and toppings. Pizza's not the only beer sponge on offer: a charred pub 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.