This Mojito Hot Toddy Is the Destroyer of Colds
MilkflowerAddress and Info
Ridiculously good Neapolitan pies with wonderful names, such as the Abe Froman with pork sausage, red onion, and Grana Padano and the Chardie Sheen with swiss chard and speck.
Gino’sAddress and Info
A Bay Ridge classic for over 50 years. The slices at Gino’s are big and cheesy, but we recommend getting a personal pie (and adding mushrooms).
VIPizzaAddress and Info
Some of Queen’s best pizza can be found at this spot known for its Sicilian slices, which come with plenty of cheese and a tart sauce. The spicy chicken is another strong contender.
SaraghinaAddress and Info
This Halsey St gem offers a number of great Neapolitan pies, from a solid margherita to the coppa and carciofi with fresh mozzarella, spicy salami, and artichoke hearts.
SottocasaAddress and Info
The crust on the Neapolitan pies at Sottocasa is neither thick nor thin -- it’s somewhere perfectly in between, with just the right amount of char. The move here is the taleggio pizza with mozzarella, taleggio, and heaping amounts of prosciutto.
Luzzo’sAddress and Info
Where the pizza master at Saraghina learned his trade! Luzzo’s is a cute neighborhood spot offering top-quality Naples-style pies (are you sensing a theme here?), with a standout spicy Diavola pie.
Roberta’sAddress and Info
It’s been named the absolute best in the city and some of the best in the country for a reason. Yes, you will wait forever, but goddamnit if that pizza isn’t worth the wait. Roberta’s takes the Neapolitan style and truly makes it its own, nailing the pizza-to-sauce ratio like no one else. Be sure to get the Speckenwolf with speck, mushrooms, and oregano or the Bee Sting with spicy soppressata, chili flakes, and honey.
LucaliAddress and Info
There are only two things on the menu at Lucali -- pizza or calzones -- and that pizza, repeatedly named some of the best in Brooklyn, is truly a thing of beauty. It’s got the perfect crust, plenty of cheese, and excellent toppings. Get a large pie topped with garlic & basil, parmesan, and pepperoni (it’s just the right amount of spicy).
Joe & Pat’sAddress and Info
A Staten Island staple, Joe & Pat’s offers no-frills thin-crust pies and slices with tart sauce and beautifully greasy cheese. The pepperoni slices are so heavily topped, you can barely see what’s beneath.
Co.Address and Info
Sullivan St. Bakery’s Jim Lahey obviously knows his bread, so this is not your average pizza crust; it’s light without being flimsy, a little bit crunchy, and charred in all the right places.
EmilyAddress and Info
While much conversation about Emily is dominated by its burger, it is first and foremost a pizza place, and it does an equally great job with that, too, with pies like the Camp Randall (Fleishers sausage, mushrooms, peppers, cheddar curds) and the North Maple (havarti, mozzarella, Benton’s bacon, pecans, maple syrup). Plus, on some very special Saturdays you can also get the crazy-good Margot’s “Bar Pizza.”
Sam’sAddress and Info
Sam’s is a classic; an old-school checkered table cloth joint run by the same guys for years and years (look out for the always entertaining Louie). It’s a place that will always feel like home, where you can get wonderful brick-oven pizzas without any pretension whatsoever.
Totonno'sAddress and Info
A Coney Island institution, and one of the oldest pizzerias in America, offering thin crust pies with a sweet but not too-sweet tomato sauce and delicious fresh mozzarella. Get a traditional margherita or opt for the half red/half white margherita/bianca combo.
BarboncinoAddress and Info
Crispy crust, good cheese-to-sauce ratio, and super generous toppings. Also: brunch pizzas!
Juliana’sAddress and Info
This was a tough one, with Juliana’s going head to head with Grimaldi’s (which you’ll find below under Flatiron, because there’s one there too!). But in Dumbo, Juliana’s is the winner, with perfectly thin coal-fired crust, great homemade sauce, and lots of cheese. Get the margherita and add pepperoni.
MotorinoAddress and Info
Lauded as one of the best pizza places in the country, with equally great praise from the pie experts, Motorino is king in the East Village, offering a seriously amazing Brussels sprouts pie with fior di latte, garlic, pecorino, and smoked pancetta.
Louie’s PizzaAddress and Info
Louie’s is a true neighborhood gem with a great grandma slice made with fresh ingredients and a crisp crust.
Brother’s PizzaAddress and Info
Brother’s is a Staten Island institution -- a family-run establishment doling out some of the Island’s best pizza. Get a margherita or a grandma slice; both are always super fresh and dripping with cheese.
Adrienne's PizzabarAddress and Info
This Stone St spot has a number of super solid “old-fashioned” pizzas (rectangular) or 12” pizzas (round). Go for the old-fashioned and pack on the toppings.
Grimaldi’sAddress and Info
The classic red checkered table cloths and crispy crust you know from Dumbo, with the added bonus of not having to wait in an hour-long line!
Lucia PizzaAddress and Info
A perfect $2 regular slice with thin crust, tasty homemade sauce, and the right amount of mozzarella.
Nick’s PizzaAddress and Info
One of the best restaurants in Queens, Nick’s is an old Forest Hills standby, known for well-charred crusts, super-fresh melty mozzarella, and quality sauce.
Brother’s PizzeriaAddress and Info
Another spot offering some of the best pizza in Queens, Brother’s is a totally no-frills slice joint that’s been around for over 50 years, beloved by locals and Alec Baldwin alike.
PostoAddress and Info
The pizza at Posto comes with an ultra-ultra-crispy thin crust and a wide variety of toppings. Get a custom regular pie and add sweet Italian sausage and pepperoni.
L&B Spumoni GardensAddress and Info
The square slice here is something you absolutely must check off your NYC food bucket list -- a doughy Sicilian slice topped with lots of fresh mozzarella and a rich tomato sauce on top of that. It’s messy and delicious, and it’s best eaten outside on one of the red picnic tables.
Paulie Gee’sAddress and Info
Another place touted as having some of the country’s best (as well as the city’s best, AND Brooklyn’s best), and with good reason. Paulie Gee’s nails the Neapolitan pie with chewy, perfectly blistered crust, and inventive options like the Hometown Brisket with Hometown Bar-B-Que's incredible brisket, or the Monte Cristo with gouda, Canadian bacon, and maple syrup drizzle. There’s also the always-great Hellboy with mozzarella, sopressata, Parmesan, and Mike’s Hot Honey.
Patsy’sAddress and Info
The original Patsy’s, and a New York institution since 1933. Go here for the comfort of a quick, classic, super-cheesy $1.75 slice (or, at $12, a full pie isn’t the worst idea, either).
AnnabelAddress and Info
With a menu of inventive wood-fired pizzas, Annabel stands out in restaurant-packed Hell’s Kitchen. The san marzano tomato sauce, fior di latte, and basil number is great, but if you’re feeling like something a little less basic, grab the ricotta, duck prosciutto, and blueberry chutney pie (which totally, completely works).
Lombardi’sAddress and Info
So, Lombardi’s is officially in Nolita, but it’s been around since 1905 -- way before Nolita was even a neighborhood, when 32 Spring St was still considered Little Italy. It may be touristy, but it’s still some of the best. Cash only, no slices. Get the original margherita.
Lower East Side
Nonna's LES PizzeriaAddress and Info
Stanton Street Pizza and Rosario's are both solid options for pizza on the LES, but Nonna’s super cheesy grandma (Nonna) square slice is hard to beat. There are a number of Nonna varieties here, including one with penne a la vodka and one with Buffalo chicken, but the real winner is the Nonna’s “Magic” slice with fresh mozzarella, Nonna’s secret sauce, and basil.
Long Island City
L’inizio PizzeriaAddress and Info
Solid thin crust slices and pies made with fresh, local ingredients. Get the NYC Round pie with a tasty tomato sauce, fior di latte, grana padano, basil, and extra-virgin olive oil.
My PieAddress and Info
My Pie offers a wide variety of square slices that are small enough to allow room for trying a bunch (like eggplant parm and chicken alfredo). This place is TINY, so your best bet is to get your pizza to-go.
PizzArteAddress and Info
Montanara pizza (pizza that is deep fried, then baked) is one of the greatest gifts (curses?) from the pizza gods, and PizzArte does it well. On the off chance that you don't want your pizza fried because you’re a completely insane lunatic, there are also a number of good regular Neapolitan numbers, as well as gluten-free options. Get the fried pizza.
Di FaraAddress and Info
You already know that Di Fara has some of the best pizza in NYC and in the country. And you also probably already know that you’re guaranteed a wait... but Dom DeMarco’s San Marzano sauce and Grana Padano, mozzarella, and Parmesan cheese blend is well worth it. Get the Classic (mushrooms, onions, sausage, peppers) -- it’s a true pizza masterpiece.
Vezzo Thin Crust PizzaAddress and Info
Vezzo’s got super crispy, inventive thin-crust pizzas, like the Tres Fuegos with spicy marinara, shrimp, chorizo, and manchego or the Parma with prosciutto crisps, millionaire bacon, arugula, apples, and balsamic reduction.
Koronet PizzaAddress and Info
These slices are insanely huge. Like, larger than your head-huge. Koronet’s a Columbia favorite because it’s open late, the slices are cheap, and once again, they are LARGER THAN YOUR HEAD....
Prince Street PizzaAddress and Info
A tough decision, as Rubirosa makes some truly fine pizza, but Prince Street has our heart. It’s got one of the best square slices you’ll ever have, topped with the loveliest little grease-filled pepperonis, plus an equally great vodka slice.
MartaAddress and Info
This Roman-style pizza joint from Danny Meyer offers a truly beautiful stracciatella pie, but the move here is the patate alla carbonara -- potatoes, guanciale, egg, and pecorino.
Denino’sAddress and Info
A Staten Island staple, consistently offering delicious crispy pies dripping in cheese and sauce (be sure to get your pie well-done). The Garbage Pie with sausage, meatballs, pepperoni, mushrooms, and onions is a gift from the hangover gods.
Franny’sAddress and Info
One of the best in Brooklyn, and NYC overall, Franny’s uses strictly locally grown ingredients for its Neapolitan pies. Get the tomato, sausage, and fior di latte, or the suburb clam pie cream, chili, and parsley.
Pizza MotoAddress and Info
At its first brick-and-mortar location, Brooklyn Flea/Smorgasburg’s beloved wood-fired pizza purveyor is doling out seriously delicious pies, like one with green tomato salsa, jalapeño, fontina, mozzarella, and pecorino, and another with bacon fat and rosemary. Yes, bacon fat.
Rosa’s PizzaAddress and Info
Rosa’s has quality margherita and Cesar salad slices, but the move here is the Sicilian with crust that’s soft with a slight crunch, followed by a layer of cheese, and a layer of tart tomato sauce on top of that.
Whit’s EndAddress and Info
No slices, nothing gluten-free -- just damn-good wood-fired pizzas, a surly owner, and a few “fucks” thrown around. Get the Cavolini with Brussels sprouts, pancetta, fior di latte, and pecorino, or the equally great salsiccia e vongole (sausage and clams).
Louie and Ernie’sAddress and Info
One of the best pizza places in the Bronx, offering one of the best white pies in the entire city. Be sure to add sausage.
Famous Ben’s PizzaAddress and Info
Ben’s has been around for ages, and boasts a devoted clientele. There’s nothing fancy here, but if you’re not the mood for a regular slice grab a Palermo: a no-cheese square number with tomato sauce and breadcrumbs on top.
Saluggi'sAddress and Info
A friendly neighborhood pizza joint that doesn’t feel like it’s in Tribeca, Saluggi’s boasts pies with a thin crispy coal-fired crust and lots of fresh mozzarella. It's known for its Brussels sprouts and grandma pies, but the menu features a create-your-own option, as well as number of specialty pies, including the Italian Deli with salami, ham, caramelized onions, provolone, Parmesan, and mozzarella.
RibaltaAddress and Info
Using strictly Neapolitan ingredients (that includes the flour and yeast), Ribalta crafts delicious Neapolitan pies that, because of said flour and yeast, are lighter than other similar pies. So go ahead and order two pizzas! Maybe even three! Get crazy! Pro tip: if you’re dining with non-gluten eater, Ribalta also offers gluten-free pizza.
Upper East Side
Nick’sAddress and Info
No individual slices here, but that’s okay, because you’ll want an entire one of these flavorful, brick-oven pies (get the half-red/half-white).
Upper West Side
Numero 28Address and Info
Order the namesake pizza -- truffle cream, mozzarella, and prosciutto. Die happy. And fat.
George’s PizzaAddress and Info
It would appear that there is more cheese than crust on the slices at George’s, and we are completely OK with that fact.
Joe’s PizzaAddress and Info
As much as we love John’s and Keste, we have to give it to the original Joe’s for having the best pizza in the West Village. Get a plain cheese slice (or two, or seven) at 12pm or 3am, take a bite, and feel like you’re high-fiving a million angels.
Williamsburg PizzaAddress and Info
Though Best Pizza is a strong contender, Williamsburg’s best best is found at Williamsburg Pizza -- simply great, classic slices (get the grandma slice, or better yet, a whole pie of it), with no frills and lots of cheese.
1. Milkflower34-12 31st Ave, Astoria
2. Gino's Restaurant7414 5th Ave, Brooklyn
3. VIPizza4302 Bell Blvd, Bayside
4. Saraghina435 Halsey St, Brooklyn
5. Sottocasa Pizzeria298 Atlantic Ave, Brooklyn
6. Luzzo's BK145 Atlantic Ave, Brooklyn
7. Roberta's Pizza261 Moore St, Brooklyn
8. Lucali575 Henry St, Brooklyn
9. Joe & Pat's1758 Victory Blvd, Staten Island
10. Co.230 9th Ave, New York
11. Emily919 Fulton St, Brooklyn
12. Sam's238 Court St, Brooklyn
13. Totonno's Pizzeria Napolitano1524 Neptune Ave, Brooklyn
14. Barboncino781 Franklin Ave, Brooklyn
15. Juliana's19 Old Fulton St, Brooklyn
16. Motorino349 E 12th St, New York
17. Louie's Pizzeria and Restaurant81-34 Baxter Ave, Elmhurst
18. Brother's Pizzeria750 Port Richmond Ave, Staten Island
19. Adrienne's Pizza Bar54 Stone St, New York
20. Grimaldi's656 Avenue of the Americas, New York
21. Lucia Pizza136-55 Roosevelt Ave, Flushing
22. Nick's Pizza108-26 Ascan Ave, Forest Hills
23. Brother's Pizzeria185-04 Horace Harding Expy, Fresh Meadows
24. Posto310 2nd Ave, New York
25. L&B Spumoni Gardens2725 86th St, Brooklyn
26. Paulie Gee’s60 Greenpoint Ave, Brooklyn
27. Patsy's Pizza2287 1st Ave, New York
28. Annabel809 9th Ave, New York
29. Marta29 E 29th St, New York
30. Lombardi's Pizza32 Spring St, New York
31. Nonna's L.E.S. Pizzeria105 Clinton St, New York
32. L'inizio47-23 Vernon Blvd NY, Queens
33. My Pie696 Lexington Ave, New York
34. PizzArte69 W 55th St, New York
35. Di Fara Pizza1424 Avenue J, Brooklyn
36. Vezzo Thin Crust Pizza178 Lexington Ave, New York
37. Koronet Pizza2848 Broadway, New York
38. Prince Street Pizza27 Prince St, New York
39. Franny's348 Flatbush Ave, Brooklyn
40. Denino's Pizzeria & Tavern524 Port Richmond Ave, Staten Island
41. Pizza Moto338 Hamilton Ave, Brooklyn
42. Rosa's Pizza6265 Fresh Pond Rd, Ridgewood
43. Whit's End97-14 Rockaway Beach Blvd, Queens
44. Louie & Ernie's Pizza1300 Crosby Ave, Bronx
45. Ben's Pizza177 Spring St, New York
46. Saluggi's325 Church St, New York
47. Ribalta48 E 12th St, New York
48. Nick's Restaurant & Pizzeria1814 2nd Ave, New York
49. Numero 28 Cucina660 Amsterdam Ave, New York
50. George's Pizza726 W 181st St, New York
51. Joe's Pizza7 Carmine St, New York
52. Williamsburg Pizza265 Union Ave, Brooklyn
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.
This Bay Ridge pizzeria is proudly old school-- they've been slinging dough since before you were born and their dishes taste like they're from the Italian grandmother you never had.
VIPizza on Bell Blvd in Bayside serves up a fantastic Sicilian slice -- there’s a good reason it's been in business for half-a-friggin’ century.
This Bed-Stuy pizzeria, bar, and bakery offers classic Neapolitan eats with modern flair in a friendly, chic setting.
This friendly neighborhood spot in Boerum Hill seems to achieve the impossible: a crust that’s not too thick and not too thin with just the perfect amount of char. There’s a bevy of pizza picks to choose from in addition to antipastos and red sauce classics, which can and should be paired with a glass of wine from the extensive Italian selection. The space is clean and modern with white brick walls and dark metal furniture.
The Brooklyn Heights outpost of this East Village standard cooks up the same delicious pies as its predecessor and also features an extensive wine list, outdoor seating, and a cavernous wood burning oven.
Don’t be dissuaded by the gritty, graffiti-splattered cinder-block facade, Roberta’s is among New York’s most celebrated pizzerias, having made an international footprint (sauce print?) with visiting Europeans and local Bushwick loft-dwellers alike who endure long waits on nights and weekends for a table. Inside the red front door, you'll find a warm dining room and open kitchen where blistering discs of dough are pulled out of an Italian-made wood-burning oven and given names like Speckenwolf (mozzarella, crispy speck, cremini mushroom, red onion, oregano) and Millennium Falco (parmesan, pork sausage, red onion). The final product is Neapolitan-like in taste and structure, and since you probably won't have any leftovers, do yourself one last favor and buy a loaf of bread from the on-site bakery on your way out.
If you’re eating at Lucali, you’re eating one of two things: pizza or calzone, both of which are made with a doughy-but-thin crust that offers just the right amount of char. Lucali's pizzas are ingredient-driven and come with the toppings of your choice (be sure to get the slightly spicy pepperoni). The Carroll Gardens spot is BYOB, cash-only, and usually has long waits but if you're in the market for some of the best pizza in New York, you're in the right place.
Open since 1960, this family-run pizzeria in Staten Island is a neighborhood favorite for its near-perfect thin-crust pizza. At night, the place is packed with families getting their pizza fix and during the day, it's equally crowded with nearby workers taking their slices to go. The pizza dough is made from a secret family recipe, and though the margherita is always a reliable choice, the vodka pizza is a crowd favorite. In case pizza doesn't cut it for you, Joe & Pat's also serves Italian-American staples like stuffed shells, veal parmesan, and baked ziti.
This upscale Chelsea spot, started by Sullivan St. Bakery's Jim Lahey, is a 54-seat pizzeria serving radical pies that are a far cry from the tomato sauce & mozzarella-clad classics. This is not to say the spot doesn't feature some of your favorites, but it's better to arrive with a sense of adventure. You'll come across unexpected ingredients like quail eggs, mint, and bratwurst atop Co.'s wood-fire oven pies. Jim Lahey obviously knows his bread, so this is not your average pizza crust, either; it’s light without being flimsy, a little bit crunchy, and charred in all the right places.
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.
This red sauce Italian joint in Cobble Hill has remain unchanged since opening in 1930. The basement space is outfitted with red checkered tablecloths and red leather booths, aka it's the perfect place to enjoy brick-oven pizza made with a thick-for-New-York crust and a liberal amount of sauce and cheese. The menu also includes basic Italian dishes like spaghetti with meatballs, baked clams, and lasagna. The real star of the place is Louis, the son of the original owner who mans the dining room with a gruff and no-nonsense manner.
Coney Island’s beloved Totonno’s is another one of New York’s oldest pizzerias. The owner did his time at Lombardi’s before opening his own spot in 1924, and the business has since been through a lot (multiple fires, a five-month shutdown after Sandy). But Totonno’s stands strong today and is still making one of the city’s best margherita pies with a thin, charred crust, a sweet but not too-sweet tomato sauce, and slices of melty, fresh mozzarella. The place is seriously old school with checkered floors and framed photos covering the walls.
Supplying light, crispy pizza, this Crown Heights spot serves inventive brick-oven creations topped with goodies like artichoke, smoked pancetta, and clams. Dessert-like pies -- like sweet apple, ricotta, and brown sugar pizza , and the banana Nutella calzone -- dominate Barboncino's popular brunch menu.
It’s not a coincidence that Juliana’s is next door to the famed Grimaldi’s -- Patsy Grimaldi opened the Dumbo pizzeria in 2012, 14 years after he sold Grimaldi’s to a new owner and entered a legendary pizza feud. Long story short, Juliana’s thin-crust pies should be on your bucket list of New York pizza. Aside from the classics (margherita, marinara, and white pizza), there are a few specials, like the tomato-free pie topped with mozzarella, scamorza cheese, pancetta, scallions, and white truffles. The wait is the longest on the weekend, but it isn’t as tourist-heavy as other joints (ahem, Grimaldi’s).
Lauded as one of the best pizza places in the country by average Joes and pie experts alike, Motorino -- which started in Brooklyn -- is king in the East Village. You can’t go wrong with any of the traditional and innovative flavor combos -- the classic Neapolitan-style pies are oven-baked to perfection and served with a charred crust -- but we recommend the Brussels sprouts pie topped with Pecorino and pancetta.
This delightfully low key, family-style Queens joint has all your faves on lock-- Sicilian, sausage, pepperoni, and delicious, square-cut Grandma pies.
Brother's is a SI pizza institution. Sidle up to their famed Grandma Slice, or a slice of what they're truly known for -- a traditional one. This family-owned and operated joint only uses the best imported products, ensuring freshness in the most delicious way possible.
It might be tough to narrow down pizza places in NYC, but if you're in the Financial District, this Stone Street hideaway is a sure bet. From square to round to thin crust to "grandma" style, Adrienne's puts pies in their proper place.
This Manhattan outpost of Dumbo's famed pizzeria is located within the old iconic Limelight nightclub and prides itself on using only fresh ingredients, handmade mozzarella, and a very secret special sauce recipe. Here, you can get the same red checkered table cloths and crispy crust as the Brooklyn location, minus the long lines.
Take the 7 train to Flushing Main St, head straight to Lucia Pizza, and squeeze into the tiny restaurant for a stand-up slice (there’s usually nowhere to sit). Another NY-style, thin slice, its makers have seemingly mastered the art of melding just the right amounts of sugar, salt, grease, and cheese into the perfect storm of pizza.
Head here for a classic Italian-American combination, a slice of pizza and a cannoli.
The older and dumpier the sign, the better the pizza. This has never been more true than at Brother’s. This no-frills, quintessential neighborhood pizza place is so hardcore, it only serves regular and Sicilian slices. That’s it. No Buffalo chicken, no avocado kale nonsense -- just good old-fashioned pizza. And what a pizza it is. The classic, thin, crisp, saucy slice with a good shot of oregano is pure New York.
Thin crust is the name of the game at this East side haunt. With lots of custom toppings available, go crazy and make the 'za of your dreams.
Far out in Bensonhurst is this iconic Italian restaurant that serves the epitome of what a Sicilian pizza should be. L&B Spumoni Gardens serves a full menu of classic Italian pastas and meat entrees, but you're really there for the plump, doughy squares of pizza topped with tart tomato sauce and fresh mozzarella. You can order by the slice or by the tray, and if the weather's nice, definitely snag a seat outside at the red picnic tables.
In the dog-eat-dog world of New York pizzerias, Greenpoint’s Paulie Gee’s ranks pretty high. The Neapolitan-style pies include classic ones topped with tomatoes, arugula, and Parmigiano reggiano and more experimental takes like the Greenpoint Benedict topped with mozzarella, baby spinach, Canadian bacon, and Hollandaise sauce. There’s vegan pizza that makes a strong case for dairy-free eating, plus salads and soups to start. The barn-like interior makes it feel extra rustic and cozy.
As evidenced by the continual crowds at its various locations across the city, Patsy's is a New York institution. The original location opened in Harlem in 1933, and it still serves the same big cheesy pies without the pretense. The menu lists plenty of speciality pies, but the go-to order is the original made with a thin and soft crust and topped with no-frills tomato sauce and mozzarella. The big portions and ample seating make Patsy's great for groups.
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.
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.
If pizza is an essential fixture in New York's culinary history, then Lombardi's is an essential fixture in the grander history of pizza as a whole. Established in 1905, the place is cited as the first American Pizzeria, aptly stationed for the past full century on Manhattan soil (or pavement, I should say). Still located in Little Italy, the iconic red-brick pizza joint has checkered plastic tablecloths, a smoking coal oven, and a white-tiled open kitchen. The menu offers a handful of traditional sides -- meatballs, calzones, Caesar salad -- but you'd be remiss to walk away from Lombardi's sans pizza-related food coma. The pies are smoky-crusted and coal fired, topped with house-made san Marzano tomato sauce, basil and fresh mozzarella, and served on rotating, silver pizza platters with toppings like ricotta, black-pepper garlic sauce, pancetta, and sweet Italian sausage (we recommend you go half and half on the toppings). And while nowadays, the place certainly caters to its fair share of tourists, it has yet to lose its sense of old-school New York character.
This LES pizza parlor definitely isn't fancy, but it sure is delicious. The self proclaimed "home of the magic slice" is famous for their fresh mozzarella, ricotta, pecorino & parmigiano reggiano pies.
Good for lunch or dinner, this casual, brick-walled grub spot in Long Island City serves classic Roman style pies and calzones, as well as paninis and antipasti apps.
This hole-in-the-wall pizza spot in Midtown defies all sad desk lunch expectations. Prepared with flour imported from Rome, and featuring fresh toppings like marinated chicken, artichoke, and fior di latte cheese, My Pie's authentic pizzas will inject oomph in your worst conference call-swamped days.
PizzArte's upper-level dining space doubles as a gallery, selling works from up-and-coming homeland artists, but the true art is on the first floor, coming out of the oven (custom-built by the guy who did Keste’s). Montanara pizza -- pizza that is deep fried, then baked -- is one of the greatest gifts (or curses?) from the pizza gods, and PizzArte does it very well. On the off chance that you don't want your pizza fried, there are a number of delicious Neapolitan numbers, as well as gluten-free options. But obey the pizza gods and try the fried pizza.
You'll have to brave a long line, but it's more than worth it for Dom DeMarco's handmade pies, lauded by many as the best in New York, and featuring a sauce made with simple San Marzanos; a sprinkling DeMarco's blend of Grana Padano, mozzarella, and Parmesan cheeses; and a careful snipping of fresh basil across the top.
It's hard to get thin-crust pizza right -- without the ever-dependable thick layer of dough, the toppings have to deliver on all the texture and flavor. Thankfully, we have places like Vezzo Thin Crust Pizza to look to for inspiration. Its mushroom "Shroomtown" pie is the restaurant's calling card, but other topping selections (like four cheese and big pineapple) also make for memorable thin-crust experiences. If you're so inclined, the restaurant also offers classic pasta and small plate options to go with the Chianti-fueled feast you'll likely have.
With arguably the largest pizza slices in New York (they're bigger than your head!) at prices that are quite the opposite (they're budget friendly!), it's no wonder hoards of Columbia students have flocked to Koronet Pizza in Morningside Heights for years. The pies are the size of car tires and are served until 2am nightly, making this casual counter-serve the ideal place to stop on your way home from a night of imbibing. While there are toppings you can toss on for a little extra cash, we'd advise sticking with plain or pepperoni to 1) save money, and 2) enjoy the classic, greasy goodness as is. Once your reheated slice comes out of the oven, make like the rest of Koronet's customers and take a photo with it next to your face.
This popular Nolita pizza shop specializes in square pizzas and New York-style pies. Available by the slice or as a whole pie, all of the pizzas are named after streets in SoHo. The signature is hands down the Spicy Spring, a square pie topped with spicy fra diavolo tomato sauce, mozzarella, and crispy pepperonis. The space is tiny and aside from a few counters, there isn't much seating so your best bet is to eat your slice on the street like a true New Yorker.
Franny's, a family-style restaurant, serves up pizzas made from sustainable, local ingredients that are Neapolitan in their balance and simplicity. The pies are cooked in two enormous wood-burning ovens that produce a perfect char on the crust, and all toppings are considered on a seasonal basis & added with a minimalistic touch. Appetizers and pasta dishes sprinkle the menu, but the pizzas are what Franny's has gained such a strong reputation for. Order one at the bar or from one of the cozy wooden tables in the dining area.
Staten Island has more than its fair share of phenomenal pizza spots, but Denino’s is by far the most destination-worthy. You'll know you're in the right place because the street is named after founder Carlos Denino. The thin-crust pizza comes with a variety of toppings (buffalo wings, clams, fried shrimp), but the move is to order the so-called Garbage Pie, which is topped with the trifecta of sausage, meatballs and pepperoni, plus mushrooms and onions. The menu also includes heroes and greasy-good appetizers like fried calamari and mozzarella sticks.
Creative, Neapolitan pies are served at this mobile-turned-brick-and-mortar pizzeria, with toppings such as green tomato salsa, bacon fat, and jalapeño.
This Ridgewood haunt is known for their specialty pies (get the Sicilian), paninis, and antipasti. Definitely a no-frills joint, the stellar food makes up for the lack of ambiance.
White paint peels on the wood-planked building where Whit’s End pizzeria resides, a block from the beach in the Rockaways. The shabby-cool space has a spunky, rough-around-the-edges attitude, a lot like sailor-tongued owner Whitney Aycock. The menu features surprisingly highbrow pizzas (like the bianca with fior di latte, zucchini, goat cheese, mint, and pistachio) and small plates, whose names are laced with expletives (take the "quick ass ceviche" or "fuckin' bluefish dip"). Everything on the menu that's cooked is done so in the gigantic, Italian-made wood-burning oven, situated towards the back of the restaurant and dressed in a beachy mural. Though you're here for the charred, thin-crust personal pizzas, don't miss the recurring specials, especially the oven-baked cheddar burger with hot pepper jam. Just don’t ask for substitutions, and don’t ask for a slice, or you’ll get thrown out. And the only fate worse than sand in your pizza is no pizza at all.
There is pizza in the Bronx, and then there is Louie & Ernie’s. Their white pie, with its mix of pillowy ricotta and gooey mozzarella, is one of the best in the city, but if you don’t get the sausage (made with chunks of fennel link), you’re doing it all wrong.
A SoHo staple, Famous Ben's Pizza has cheap slices and calzones available any time of the day or night.
Despite its unassuming exterior, this pizza shop slings some of the finest brick-oven pies in the entire city. Whatever toppings you get, it'll come on the same same thin, crispy crust and fresh mozzarella goodness every time.
Wood-fired, thin-crust Neapolitan pizza is what's on the menu at this airy, modern Italian restaurant near Union Square. While crispy pies piled high with bright splashes of tomato sauce might be the stand-outs here, Ribalta's menu also features a nice selection of rustic pastas and greens. Flat screen TVs regularly broadcast international soccer matches, adding to the casual, bistro vibe.
Nick's is an Upper East Side staple that doles out brick-oven pizzas, calzones, and family-style pasta dishes. They don't serve individual slices but you'll want an entire one of their thin-crust pies, especially the half-red/half-white. The well-priced wine menu is all the more reason to make it your go-to for a casual group dinner.
When all you really want is a slice (or four) of world-famous, NY-style pizza, this UWS spot is the place to go. Numero 28 specializes in authentic Neapolitan pizza, baked hot and fast in a brick oven to achieve the perfect crispiness and smokiness from a recipe that’s been handed down through five generations of pizza-makers. Word on the street is that trying the other classic Italian dishes (like lasagna, rigatoni alla Bolognese, eggplant Parmigiana, and homemade tiramisu) is a must.
This Washington Heights pizza parlor offers all the OG classics for your eating pleasure-- massive, cheesy pies, garlic knots, meaty heroes and tasty calzones.
Joe's Pizza is the epitome of an NYC slice joint. The West Village original has been doling out perfectly simple slices of New York and Sicilian-style pies since 1975. The process is simple: wait in line, pay for a slice, fold it in half, and eat it while standing.
Williamsburg Pizza is a popular counter-serve joint that doles out Brooklyn slices and Grandma squares, plus some of the shiniest, crustiest, and steaming hot garlic knots in the city. Toppings vary from house-made mozzarella and Italian sausage to crimini mushrooms and white truffle oil. The no-frills spot is perfect for when you're looking for a late-night slice, or you just feel like ordering a pizza.