Thin crust or thick? Sicilian or Chicago? For many of us, pizza is a passion. If you want to call some nationwide chain for fast delivery of something that doesn't taste much better than the cardboard box it comes in, go right ahead. That means the wait will be shorter for the rest of us at these Top 10 Pizza Places in New York, presented in alphabetical order.
Thin crust or thick? Sicilian or Chicago? For many of us, pizza is a passion. If you want to call some nationwide chain for fast delivery of something that d... more
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1
Di Fara Pizza
1424 Ave. J, Brooklyn, NY 11230 / 718-258-1367
If you're a pizza connoisseur, you're in the right place. Dominico DeMarco's priority is making amazing pizza---one-by-one, by hand, v-e-r-y slowly. The dough is made with imported Italian flour, he uses not one but three cheeses (bufalo mozzarella, Parmigiano-Reggiano, Grana Padana), and freshly-made sauce created from plum tomatoes and herbs he grows himself. The heroes, ziti and eggplant Parmigiana entrées on the menu are noteworthy as well. Locals and pilgrims alike keep Di Fara busy day and night.
2
Franny's
295 Flatbush Ave., Brooklyn, NY 11217 / 718-230-0221
This popular pizzeria on the border between Park Slope and Prospect Heights is unwittingly shaking the Brooklyn pizza establishment to its core. Straight from the brick oven, Franny's pies lack the thick-crust, overly-topped obnoxiousness that have defined Brooklyn pizza. And this is a good thing. The thin-crust pizzas are served uncut (just like in Italy) and feature seasonal, organic veggies. And while the bottom of the pie could sometimes be crispier, the outer crust is deliciously flaky. The appetizer list may tempt---the fried meatballs are juicy and just right---but people really come to this sleek pizzeria for the pies.
3
Grimaldi's
19 Old Fulton St., Brooklyn, NY 11201 / 718-858-4300
This is the real Patsy Grimaldi's. The owners changed the name to Grimaldi's because they didn't want to be confused with the Manhattan chain of Patsy's Pizza parlors. Some fans insist Brooklyn's best-known coal-fired pizzeria is the best in New York. Chewy and lightly charred, Grimaldi's crust has loyal devotees---such as late Old Blue Eyes, who visited the pizzeria regularly, and whose crooning is played constantly---who willingly wait as long as it takes, which can be a while on a busy weekend. Homemade sauce, fresh mozzarella, tangy sausage, hand-cut mushrooms and fresh basil decorate the best offerings. Parking can be difficult but the views of the Old Fulton Street neighborhood under the Brooklyn Bridge are worth it.
4
John's
278 Bleecker St., New York, NY 10014 / 212-243-1680
This legendary pizza parlor serves brick-oven pizzas New York style: with a crispy, charred crust and a dozen or so fresh, traditional toppings (in other words, there's not a pineapple on the premises). It may take a while to get a table, and the prices may not be as inexpensive as some spots ($12.00 for a basic tomato and cheese pie), but for the fresh garlic, sweet Italian sausage and mushroom toppings, it's worth every minute and every cent.
5
Lombardi's
32 Spring St., New York, NY 10012 / 212-941-7994
You're in Little Italy and you crave pizza---imagine that? Lombardi's is a preferred stop for pizza lovers for good reason. For almost a century, the owners have dedicated themselves to turning out excellent coal-oven pies that emerge charred, with just the right amount of fresh mozzarella and a tangy sauce redolent of basil. All of the toppings are of high quality, especially the sliced homemade meatballs.
6
Nick's Pizza
108-26 Ascan Ave., Forest Hills, NY 11375 / 718-263-1126
Pizza fanatics will take the extra time to travel to Queens for a bite of this pizza. The cheerful atmosphere and homemade cannoli keep the locals happy.
7
Patsy's Pizza
2287 First Ave., New York, NY 10035 / 212-534-9783
Just a handful of places pop to mind when we are asked where to find the most authentic New York pizza, and this East Harlem landmark is one of them. Patsy’s claims to be the first to use a coal-fired pizza oven when it opened in the ’30s, which is the key to baking that perfect crust. Today, it’s illegal to build coal brick ovens---one of the reasons most pizza-makers’ attempts to achieve those authentic crusts fail. Patsy’s thin crust manages to be both crispy and chewy. Topped with a tangy, homemade tomato sauce and a variety of traditional toppings, it’s a pizza among the city’s best. If you enjoy a pie while Rat Pack-era tunes play, you’re almost sure to sail away on a nostalgia trip. Other locations.
8
Pizza Suprema
413 Eighth Ave., New York, NY 10001 / 212-594-8939
Conveniently located across the street from Penn Station and Madison Square Garden, this is a fine place to grab a slice on the way home. The flavorful, slightly sweet tomato sauce distinguishes the pies here, and it is a popular pre- and post-game destination for sports fans and concertgoers alike.
9
Totonno's
1524 Neptune Ave., Brooklyn, NY 11224 / 718-372-8606
Established in 1924 by Anthony (Totonno) Pero, this Coney Island eatery is the country’s oldest pizza joint that’s been run continuously by the same family. Totonno’s brick coal-fired oven sends out lip-searing, bubbling pies, including the signature white pizza made with mozzarella, pecorino Romano and fresh garlic. Plan to visit because delivery isn’t available. Totonno’s Manhattan locations feature a full menu in addition to the distinguished pizza.
10
Una Pizza Napoletana
349 E. 12th St., New York, NY 10003 / 212-477-9950
In the land of corner pizza-by-the-slice establishments and the caricatures of Italian restaurants that have sprung up around Mulberry Street, the East Village's Una Pizza Napoletana is an anomaly. Chef Anthony Mangieri follows this simple Neapolitan pie-making credo: there are four variations on a theme (marinara, margherita, bianca and filetti), pizzas baked in a wood-burning brick oven, real Italian ingredients are used (sweet San Marzano tomatoes, Sicilian sea salt, mozzarella de bufala) and the pies are served un-sliced. The result: paradiso. There may not be a better replica of real Neapolitan pizza this side of the Atlantic. Mangieri, who worked as a bread maker before turning to pizza, keeps his restaurant open till he runs out of dough---so go early. The only drawback is the prohibitive $16.95 per pie price.
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