You'd think that working right in the heart of Little Italy, great pizza options would abound by the Serious Eats office. Sal's is one of the two slice options in the neighborhood. And while it may not be the greatest, there are some tricks to make it pretty good.
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[Photographs: J. Kenji Lopez-Alt] If the slices at Rubirosa are all about thin crust and great sauce, then the slices at Sal's a few blocks away are their complement: they've got some of the cheesiest pies around. Generally, this is a harbinger of bad things to come: very few great dough-slingers feel the need to hide their crusts under a thick blanket of melted mozzarella. But at Sal's, this is not the case. The crust is classic New York. Thin, but not absurdly so, with a nice crisp, floury char on the bottom and a thin layer of tender,...
We just finished moving into our new (awesome) digs in Little Italy on tuesday, so we decided to take a victory lap around the 'hood checking out the slices in the neighborhood. Here's what to get and what to avoid.
I'll just say it: Lombardi's is kind of a big tourist thing. After having been hyped in countless national newspaper and magazine stories, guidebooks, and travel shows, this "first pizzeria in America" is pretty much packed any night of the week with people more likely to hail from Manhattan, Kansas, than Manhattan Manhattan. (OK, that's probably an exaggeration, but poetic license, you know?)