With shot glass, for scale.

Serious Eats New York contributor Barbara Hanson visited the Lower East Side's San Marzano, which has been getting some buzz lately, and found the slices there small but tasty. At $3.50 a pop for three-ounce, five-inch-long slices, the place has to be serving some of the most expensive pizza per surface area in the city.

What there is of them, however, is pretty good. The Margherita was not to my taste, sweet and a bit oily, but I tend to find Margherita slices a bit light on flavor. I tossed on some Parm, which perked it up a good deal. The quattro formaggi was better, riddled with creamy puffs of ricotta; the only off note was the gorgonzola, which shouted down the other cheeses each time I bit into it.

San Marzano Brick Oven Pizzeria

71 Clinton Street, New York NY 10002 (b/n Stanton and Rivington; map)


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