Peter Meehan visits Adrienne's Pizza Bar and finds that "the difference is night and day." He's talking about the vibe and the menu at lunch and dinner. Until 5 p.m. or so, Adrienne's Pizza Bar is brightly lighted and bustling. Those who need to rush back to the office - Adrienne's is in the financial district - can grab a slice from the counter near the Pearl Street entrance. Those with time to linger can order from a simple menu that features gigantic 10-slice rectangular pizzas ($15) with a bevy of toppings to choose from ($3 each), as well... More

In Manhattan's Financial District, where the law of supply and demand is keenly understood, a new pizza partnership has emerged to capitalize on what we at Slice have noticed is a growing taste in the city for the "grandma" pie—essentially a thin-crust Sicilian. Co-owned by famed pizzaman Nick Angelis (Nick's) and Harry and Peter Poulakakos (Bayard's, Financier, Ulysses), Adrienne's offers Angelis's renowned round pies—but what keeps customers eagerly waiting for tables is the "Old Fashioned." It's a pizza that any Italian nonna would be proud to call her own, and those at Adrienne's exhibit the same bright, fresh tomato... More

Update: Read Slice's Adrienne's Review here From NYMetro.com (third item): Adrienne’s Pizza Bar Square must be the new round judging by Adrienne’s, a stylish joint venture from father-and-son restaurateurs Harry and Peter Poulakakos (Bayard’s, Financier Patisserie, Ulysses) and Nick Angelis of Nick’s Pizza fame. Although his superb signature round pie is on the menu, the big news is that Angelis has delved into the rarefied world of thin-crust square, or “grandma”-style pizza. Inspired by Brooklyn’s Di Fara and its thin-crust Sicilian pie as well as the trend-setting grandma version at King Umberto’s on Long Island, he’s crafted a pizza that—dare... More