Thin crust pizza peaks with Romana's vibrant toppings, like chiles, capers. Try the sleeper vongole pie. Pizza or pasta at lunch brings a glass of Prosecco, w/a 4sq check-in. (Orig. review 3/12/11)
In four visits, Roberta's kept rocking a great pizza. Off the beaten path for many New Yorkers, but a must to try for the uninitiated.
A legend that lives up to its old school New York billing. Thin crust, flavorful sauce. Hurricane Sandy survivor. Visited w/friends after Coney Island rides. [Note: Pulino's, listed below, went out.]
Excellent thin crust pizza lives at Pulino's — a triumph over the bland, overly cheesy, thick-crust pies of the 1980s-1990s. Must try: offbeat Bloody Mary drinks.
A classic New York City slice, with sauce you can taste, from a longtime player. Still my favorite, in 2011. Walk towards Bleecker to Grom for an outstanding, if pricey, gelato for dessert.
A superior slice is lifted by flavorful olive oil and fresh basil leaves. Don't miss My Little Pizzeria if you are in or around Brooklyn Heights or downtown Brooklyn.
Zingy tomato sauce makes a Neapolitan margherita memorable. A wood-burning oven delivers chewy crust. Pizza pie + mesclun w/fresh pepper+sea salt, can be had in a $12 lunch, M-F. Old New York setting.
A long walk through Eataly leads to Neapolitan pizza baked a short 90-120 seconds @ ~800 degrees in wood ovens. The result satisfies: a firm, chewy crust, often topped by soft, moist tomato sauce.
Prince Street's Sicilian slice is outstanding. So is a crispy pepperoni topping. Sauce stars. Still, the $3.95 price surprises. Celeb photos dot this near hole-in-the-wall. Streisand is in the house.
Fresh and flavorful ingredients highlight Keste's Neapolitan (brick oven) margherita pizza. Try the house red wine, a Montepulciano that's also well-priced at $8 a glass.
Good spot to try an offbeat pizza that isn't gimmicky — the tricolore pesto pizza. The pesto is outstanding. There is table service in a dining area past the counter; beyond it lies garden seating.
A wall of windows at this brick oven pizzeria provides a view of tranquil Madison Avenue in the 70s. Crispy, thin crust+fresh basil leaves highlight the margherita pie. One gripe: too much cheese.
Simplicity rules at Two Boots, which flashes numerous, intriguing topping combinations. This spot has served up the best of the best in basic spicy slices on cornmeal crust. Funky design+tunes, too.
Ribalta's winning margherita pizza recalls Neapolitan brick oven pies, but is baked in a gas oven. 3 chefs from Italy took the former Piola "upscale" in spring 2012, w/the same owners, a manager said.
In 3 recent visits, Patsy's crust has gone cardboard-like; low on flavor. Sauce, skimpier. Will it rebound? Check out Insalata Mista. Skip red wine — Chianti & merlot are misses. (Orig. review 9/2/11)
A decent basic slice that has upped the sauce quotient in the past few years is usually on offer. But the foursquare special of a free soda with "any purchase" was not given to me on Aug. 20, 2011.
Bring $4 and an appetite for the roughly 2-slice piece of pizza at Artichoke B's. The margherita slice is a flavorful alternative to the signature slice, triple-cheese with artichokes.
Pizza by the inch with a variety of fresh toppings makes for good snacking at Pie, where it takes many inches to make a meal. Stacks of board games amid Pie's digital denizens add a touch of whimsy.
Famous Famiglia in the Village serves an edible slice that's not as good as it once was. The sauce saves it. A fresh pie was only warm. Bonus tip: In Penn Station Famiglia offers a good cup of coffee.
3 pizzas later, HH pies are clearly a novelty via celeb chef Waldy Malouf. It's fun trying the new 'za in town, but that's it. Crust is half pre-baked, creating a dry, hard bottom; loose toppers.
Not the greatest, but a break from the hot dog, popcorn, peanuts and Cracker Jack. Famiglia on 8th Street + Broadway in Greenwich Village has better pizza than the 100-level stand at Yankee Stadium.
Visions of vintage Pizza Hut crust will dance in your head, upon biting into the margherita pie. A case of the blahs has hit the cheese and sauce. Pasta and salads are the way to go at Tre Giovani.
