A Full Table
White Slice ($3.50)
Aged mozzarella, ricotta, and a sprinkle of pecorino Romano are applied in a sparing manner, making for a refreshingly light white pie. Caramelized onions add a bit of sweetness while sesame seeds pick up a hint of smoke from the oven.
Check out this beaut. The wood-fired oven gives these New York-style slices a uniquely smoky, spotty, crisp base that forms the backbone of its flavor.
Pickled Vegetable Grandma ($4)
The pickled vegetables change seasonally, but this time we had onions, kale, and fennel. You won't see another slice like this one anywhere, though it's ingeniously simple. The crust is their grandma-style chewy-crisp version.
Grandma Slice ($4)
This is probably the best slice on the menu. Rich, deep tomato sauce, a sparing amount of aged and fresh mozzarella on their awesome chewy-crisp grandma-style crust.
The Best Bits...
...are the crusty bits of charred cheese around the edges.
Regular Slice ($3)
About as good as New York by-the-slice pizza gets. Smoky, crisp, pliant crust, excellent cheese applied sparingly, and a bright, fresh tomato sauce.
20" Whole Pies (start at $18)
At a full 20", the large pies here are LARGE. Baked to order, they take about 15 minutes from placing the order to receiving the goods, but fresh out of the oven they are insanely awesome. Extras run the gamut from normal stuff (pepperoni from Salumeria Biellese, anchovy, onion, shrooms, garlic, or xtra cheese) to more complex (pickled vegetables, caramelized onions, meatballs).
Garlic Knots (6 for $1)
Garlic knots the way they are meant to be. Soft with a almost bagel-like crispness and chew to them, served with a healthy drizzle of olive oil, plenty of cheese and garlic, and a sprinkle of basil.
Italian Sub ($9)
I may be occasionally prone to hyperbole, but this is quite seriously the best Italian cold cut sub I've had anywhere. A perfectly balanced stack of pepperoni (from Biellese), mortadella, hot and sweet salami, and sharp provolone sliced thin and piled just right on top of dressed shredded romaine lettuce and thin-sliced red onions. It's served on a sesame hoagie roll baked at Roberta's. The kicker is the thin strips of pickled eggplant that sport plenty of punch.
Chicken Parm Sub ($9)
How many Italian sandwich shops do you know that fry their chicken to order for their chicken parm subs? Best Pizza does, and it makes all the difference. The juicy dark meat is smothered in their anchovy-studded tomato sauce under a blanket of melted mozzarella on a crusty Roberta's sub roll.
Chicken so good you almost want to ask 'em to leave off the sauce and cheese just to keep that crisp coating intact a bit longer.
Meatball Sub ($9)
"That might be the best meatball sub I've ever had." Those are the words of Ed Levine himself. Need we say more?
The balls themselves are made of 100% beef, a mixture of brisket and shortrib, with the same anchovy-based rich tomato sauce as the chicken parm sub.
Romaine Salad ($6)
Even a simple salad of chopped romaine, red onion, carrot, and a pickled pepper comes perfectly seasoned and dressed.