Slice: New York

Pizza reviews in NYC.

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

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

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

Ribalta: Neo-Neapolitan in Union Square

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

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)

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

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

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

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

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

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

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

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