Juliana's: Patsy Grimaldi's New Pizzeria, in Search of a Legacy
All in all, what we found at Juliana's was pretty damn good pizza. Not transcendent, the way that Patsy Grimaldi's pizza was when he first started out and was personally manning the ovens, but probably worth a journey. It's definitely pizza that dwarfs the competition at Grimaldi's next door, so if his first goal was to show the world that Juliana's could produce better pizza than the Ciolli family, he's more than succeeded.
Brooklyn Central: Neapolitan Pies Celebrate the Best of Two Worlds
Roberto Patriarca is making truly wonderful Neapolitan-style pies in his Park Slope pizzeria, with a menu divided into traditional "Old World" toppings and inventive "New World" combos.
We Check Out the New Joe's Pizza
We couldn't be happier to report that "new" Joe's is still the real deal. It's a pure slice joint—no heroes, wraps or pasta—and at its best, the slices are virtually identical to those at the flagship location. Even when they don't quite meet those lofty standards, it's still easily our top neighborhood pick.
Totonno's: Back at It
For those who felt that Totonno's may have slipped after the 2009 fire, right or wrong, our selection of post-Sandy pies offered a rebuttal and demonstrated a true return to form. Just days after our visit, we were already craving more.
A Pleasant, Thin-Crust Surprise at Emporio
How had we never reviewed these pies? Not only is the modest, inviting restaurant located mere blocks from Serious Eats HQ, but we really, really like the place. The two Roman-style pies we tried out at Emporio proved revelatory—if not on a city-wide scale, certainly on a how-did-I-not-know-this-was-in-my-neighborhood one.
New Franny's Going Strong
It turns out that surprisingly little has changed at the new Franny's location—if you're hungry, the wait is still uncomfortably long; it's also still entirely worth it.
Backyard Pies Go Public at Brooklyn's Wheated
Some of the best-tasting dough around and an extensive menu featuring an unusual number of white pie options give this new pizzeria an edge over the competition in Brooklyn's Ditmas Park.
Two New Wood Ovens in Astoria: Milkflower and Tufino
Our winning pick, Milkflower builds its pies on a good, if not outstanding, foundation; the crust packs some impressive, yeasty flavor into a 24 hour rise, though we wish it took in more smoke from the oven. But the right toppings can make up for these imperfections, and you're in excellent hands at this Astoria pizzeria.
Rizzo's Thin Crust Sicilian Meets High Expectations on the Lower East Side
Rizzo's latest outpost is turning out excellent thin-crust pies that stand up to the original storefront's (and give them a run for their money, to boot). Make sure to grab an order of their garlic knots, too!