One to Watch? Eastchester's Polpettina Gets High Praise

Wow. A resounding recommendation from the New York Times for Polpettina, a small pizzeria just north of NYC in Eastchester, New York.

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3 Comments | Posted by Adam Kuban, January 2, 2012 at 12:00 PM
Tagged: Eastchester NY, New York, New York Times, openings, Polpettina, reviews, Westchester

Daily Slice: The Fuorigrotta at Forcella in NYC

From their new Bowery location, we were big fans of the Fuorigrotta ($14). The crust is crisp and chewy and a little bit charred and all those things we like; our one criticism would be that parts of the crust were a little bit doughy in the middle. (But that's a very minor point.)

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2 Comments | Posted by Carey Jones, November 22, 2011 at 12:45 PM
Tagged: Daily Slice, Forcella, Manhattan, New York

Top This: Black Garlic and Pancetta Pizza (à la Toby's Public House)

Chef Alvaro Medina of Toby's Public House in Windsor Terrace, Brooklyn uses black garlic to top his smoked pancetta pizza, which also features crimini mushrooms, mozzarella, and Parmigiano. The taste combination is a knockout—the sweet, vinegary flavor of the garlic plays against the smoky, salty meat—it essentially blows your mind.

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6 Comments | Posted by Erin Mosbaugh, September 29, 2011 at 2:00 PM
Tagged: Brooklyn, new york, Toby's Public House, top this, toppings

Daily Slice Sandwich Deluxe: Shortstop Deli, Ithaca, NY

The Shortstop Deli in Ithaca serves the legendary "hot truck"—required eating in this area. The "deli" is more convenience store than sandwich shop and out of their conveyor belt style, maxi-sized toaster oven comes the original French bread pizza. Making what was once only late night grub from a roving food truck available 24-7.

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28 Comments | Posted by Meredith Smith, September 23, 2011 at 11:30 AM
Tagged: Daily Slice, Ithaca, New York, Shortstop Deli

Field Report: Mario & Salvo's, DeWitt, New York

Two months after moving from Manhattan to Syracuse, NY, several unsuccessful pizza sojourns have proven to me that places touting "New York-style pizza" do so because they have little identity of their own. And not much flavor to boot. But Mario & Salvo's in Dewitt, NY, a stone's throw from Syracuse city limits, does no such boasting, instead relying on above-average Neapolitan pies to do all of their talking.

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7 Comments | Posted by A Slice Field Agent, September 22, 2011 at 11:00 AM
Tagged: DeWitt NY, Field Report, Mario and Salvo's Pizzeria, New York

Umberto's Pizzeria & Restaurant, New Hyde Park, New York

I don't know how much I really have to say about Umberto's Pizzeria and Restaurant, so let's see if I can't just wrap it up with one sentence: The grandma pizza here is phenomenal. That's about all you need to know.

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15 Comments | Posted by Adam Kuban, September 16, 2011 at 9:00 AM
Tagged: grandma pizza on Long Island, Long Island, New Hyde Park NY, New York, reviews, Slice reviews, Umberto's Pizzeria and Restaurant

Daily Slice: Piazza 17, Manhattan

Greasy and hefty, it's not the most refined pizza you've ever had, but for $3, we got quite a good lunch out of it. We'd go back to try more.

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3 Comments | Posted by Carey Jones, July 20, 2011 at 9:00 AM
Tagged: Daily Slice, Manhattan, New York, NYC, Piazza 17, Soho

The 10 Best Pizzas in NYC

When deciding on this list, certainly history, setting, and pedigree had an impact, but in the end, it was all about the flavor. We didn't care whether the joint was 80 years old, or 8 months old, as long as they served a tasty pie. And here they are. Our favorite pizzas in the city. A mix of the old, a mix of the new, a representation of most of the boroughs, a bit of something delicious for everyone.

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75 Comments | Posted by The Serious Eats Team, July 14, 2011 at 12:45 PM
Tagged: Artichoke Basille's, Best Pizza, best pizza in NYC, best-of lists, Bleecker Street Pizza, Di Fara, Joe & Pat's, Joe's on Carmine, L&B Spumoni Gardens, Louie & Ernie's, Motorino, New York, Patsy's, Paulie Gee's, Pier 76, Rubirosa Pizza and Bar, Sacco, Sal & Carmine's, Totonno's

Daily Slice: Finger Lakes Flat Bread, Ithaca, New York

Leslie Muhlhahn, chef and owner of Finger Lakes Flat Bread stationed at the Ithaca Farmer's Market, is turning out thin crust, wood-fired pizza that Farmer's Market patrons can't get enough of. Leslie's so-called "flatbreads" are more than worthy of the "pizza" title. The dough is leavened with yeast and the crust, despite being thin, has a nice chew to it. But what's intriguing and out of the ordinary about this pizza operation is Leslie's "oven-on-wheels". She's working with a mobile, wood-fired pizza oven (shipped in from Cali) that reaches 800 degrees to produce an even char on the crust.

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7 Comments | Posted by Erin Mosbaugh, June 22, 2011 at 1:00 PM
Tagged: farmer's market, finger lakes, Finger Lakes Flat Bread, ithaca, mobile ovens, new york

Do New York Dollar Slices Represent a Unique Pizza Style?

Sure, on the surface, it resembles a typical thin-crusted New York slice with a thin layer of sauce and cheese and a mildly blistered, brown edge. But superficial similarities belie some fundamental differences. Here's what makes a one-dollar-New-York slice a completely unique entity from a normal New York slice.

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25 Comments | Posted by J. Kenji López-Alt, June 1, 2011 at 1:00 PM
Tagged: 2 Brothers Pizza, 99 Cent Fresh Pizza, cheap slices, dollar slices, New York, NYC, pizza style, St. Marks 2 Bros. Pizza