Slice: New York

Pizza reviews in NYC.

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Emmett's Does Not Serve the Chicago Deep Dish You're Looking For

Slice: New York Max Falkowitz 56 comments

Emmett's, a three-month-old South Village tavern, has everything a local pub could need. There's a cozy room, a surprisingly good wine and beer list, and tastefully eclectic decor that skirts TGI Friday's kitsch. It has two problems: food that is not very good and a long queue of prospective diners who think that it is. More

Ditmas Park Pizza 'Pop-In' to Feature Slices from Slice'r

Slice: New York Adam Kuban 5 comments

Ditmas Park, Brooklyn, pizzeria Lo Duca will play host to a one-day pizza "pop-in" helmed by John Wozniak, who you may know from the comments here on Slice/SE. Wozniak, an alumnus of Paulie Gee's prep kitchen, describes his pizza as "a bastard child of early '90s chain pan pizza, Detroit, and grandma style." More

Our Favorite NYC Pizza Reviews of 2013

Slice: New York The Slice Team 2 comments

From re-opened classics like Totonno's and Franny's to newbies like Brooklyn Central, we've chowed down on some top-notch pies this year. Here are the reviews we most enjoyed writing (and, um, "researching") in 2013! More

Meet the Wood-Fired Pies at Via Tribunali's NY Outpost

Slice: New York Roger Kamholz 9 comments

On a Monday night not long ago, I popped into Via Tribunali New York, the sole East Coast outpost of the Seattle-born pizza chain. My companion and I were taken into the dining room (about the size of a rich man's tool shed), and seated under a picture of the Bay of Naples. The vista depicted the Naples of a bygone era—a nostalgic vision of the old country. More

Rizzo's Thin Crust Sicilian Meets High Expectations on the Lower East Side

Slice: New York Niki Achitoff-Gray 3 comments

Whenever I hear that an acclaimed pizzeria has expanded with a second (let alone third) branch, I can't help but let loose a skeptical eyebrow raise, a tilt of the head, a smirk of a shrug. If you're like me, get ready for a pleasant surprise, because Rizzo's latest outpost is turning out pies that stand up to the original storefront's (and give them a run for their money, to boot). More

Two New Wood Ovens in Astoria: Milkflower and Tufino

Slice: New York Max Falkowitz 11 comments

In a neighborhood with lots of solid pizza but little that's exceptional, a place that makes destination-worthy pies remains Astoria's golden unicorn. Though Basil Brick Oven is a go-to spot for Neapolitan pizza in the neighborhood, the market's gotten more crowded lately, wood burning ovens and all. More

Backyard Pies Go Public at Brooklyn's Wheated

Slice: New York Kate Andersen 6 comments

One of the most recent additions to the Ditmas Park food scene is Wheated, the new pizzeria from husband and wife team David Sheridan and Kim McAdam. First time restaurateur David is probably familiar to some of you—Adam interviewed him back in 2010 about the WFO he built in his backyard, and he's worked at Paulie Gee's. More

Ribalta: Neo-Neapolitan in Union Square

Slice: New York Ed Levine 16 comments

At Ribalta, pizzas are leavened by a natural starter that was brought back from Italy—it's somewhere between 80 and 100 years old, and over the course of a five to seven day rise it brings a noticeable lightness and cultured flavor to the dough. But unlike certain Neapolitan pizzerias that take a monastic approach to the One and Only pie, Ribalta plays around with tradition—just ask the hot dog and fries pizza or the limoncello-marinated chicken wings. More

Eat This Now: Crispy Potato Pie from Rosco's, Brooklyn

Slice: New York Kate Andersen 6 comments

When Rosco's opened up on Franklin Avenue last summer, there was murmured skepticism among my friends—our neighborhood was already loaded with a wide range of great pizza options (Barboncino, Pete Zaaz, Amorina, and Franny's, to name a few), so what did we need with a fairly basic slice joint? One visit answered the question: what we needed was a fairly basic slice joint. Rosco's hits the nail on the head, turning out consistently good, moderately priced, straightforward New York-style pies. More

Top This: Cavolfiori (à la Stella 34)

Slice: New York Erin Mosbaugh 2 comments

Located high above midtown on the top floor of Macy's department store, Stella 34 serves Neapolitan pizza that's worth talking about. The Cavolfiori is a white pie with a base of creamy cauliflower purée, strewn with thinly sliced Meyer lemon and roasted cauliflower florets, and finished with golden breadcrumbs for texture. Although your kitchen may not have the same stunning view of the Empire State Building as the Stella 34 dining room, you can still recreate the restaurant's Cavolfiori pie at home. More

Brooklyn: New Franny's Going Strong

Slice: New York Niki Achitoff-Gray 20 comments

A Brooklynite myself, I'll admit to a tinge of favoritism when I declare that there's no better borough for pizza. Or, to be a little more diplomatic, let's say that it's home to the city's greatest concentration of top notch pies. We've got the classics, like Totonno's, Grimaldi's, and Di Fara, along with a slew of (relative) newcomers—Roberta's, Paulie Gee's, and Best Pizza, to name just a few. And, of course, there's Franny's. We finally made it over to their new-and-improved location to check in on their pies. More

New York: A Pleasant, Thin-Crust Surprise at Emporio

Slice: New York Niki Achitoff-Gray 3 comments

Shock, dismay, shame...let's just say it was quite the humbling moment when I realized we had yet to review—let alone try— the pies at Emporio. 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 pizzas I encountered on a recent visit proved revelatory—if not on a city-wide scale, certainly on a how-did-I-not-know-this-was-in-my-neighborhood one. More

New York Quintessentials: 12 Classic Pizza Joints You Should Know

Slice: New York The Slice Team 18 comments

New York has long been regarded as a, if not the, pizza Mecca. But these days, many of our city's most highly publicized pizzerias share increasingly less with the slice joints and classic pie shops that engendered that reputation in the first place. Whether you're a native New Yorker or a first-time visitor, here are 12 old-school pizzerias you should definitely know. More

Totonno's: Back at It

Slice: New York Chris E. Crowley 18 comments

We set out for Coney Island last weekend for a long overdue taste of Totonno's. The pizzeria has only been open for a matter of weeks, since completing post-Sandy repairs, but they haven't skipped a beat. The pies? Better than ever. More

Nothing To Fear: Totonno's Is Still Using Their Original Coal Oven

Slice: New York Chris E. Crowley 9 comments

Contrary to recent news coverage, Totonno's did not have to replace their oven following last fall's hurricane damages. Read what co-owner Antoinette Balazano has to say on the matter. More

New York: La Margherita Brings Decent Slices to the Lower East Side

Slice: New York Niki Achitoff-Gray 7 comments

A new slice joint, in the vicinity of our office, getting all the stars on Yelp? Jumping up from my desk and immediately heading over to La Margherita was a no-brainer. More

Di Fara to Open New Take-Out Location!

Slice: New York Niki Achitoff-Gray 12 comments

Yesterday, Di Fara, a.k.a (one of) the best pizza joint(s) on planet Earth, announced that they'll be opening a take-out spot later this month. More

Totonno's is Officially Back in Business!

Slice: New York Niki Achitoff-Gray 6 comments

Yesterday, Totonno's opened its doors once again. It's not every restaurant—or family—that would display the kind of resilience that we've seen from this iconic Coney Island pizzeria. And we cannot wait to get our fix. More

1Forno Brings Wood-Fired New York-Style Pizza To Harlem

Slice: New York J. Kenji López-Alt 16 comments

New York-style pizza cooked in a wood-fired oven became a thing a few years ago when Best Pizza of Williamsburg introduced it to the masses, but I never expected it to make its way all the way up to my 'hood in Harlem. If you discount the now 80-year-old East Harlem institution Patsy's (and we're talking the real Patsy's, not the inferior spin-off locations around the city), Harlem doesn't have much going for it pizza-wise. 1Forno is a step in the right direction. More

Brooklyn: Franny's is Moving, Leaving a New Restaurant in its Wake

Slice: New York Niki Achitoff-Gray 2 comments

We've been writing about Franny's since 2004, when the Park Slope pizzeria first opened its doors. In the years since, the pie shop has grown into a Brooklyn institution. Now, owners Francine Stephens and Andrew Feinberg are simultaneously relocating Franny's and opening a new, non-pizza restaurant in its place. More

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