'east village' on Serious Eats

Daily Slice: Pizza Gruppo, NYC

Known throughout Alphabet City for its solid thin-crust pizza, Gruppo is not truly a slice joint, but it does serve individual slices at lunch and at Happy Hour. The dough-to-sauce-to-cheese ratio is right on for their thin crust. More

Daily Slice: Gnocco, East Village

Gnocco serves pizza at brunch, but there aren't any egg-topped pies to be had. There's a marinara and another pizza with eggplant, an option with prosciutto and arugula, and another with speck and truffle sauce. We stuck with the Margherita, topped with fior di latte (there's another pie that offers buffalo mozzarella and cherry tomatoes for five bucks more.) More

Daily Slice: Cacio e Vino, East Village

When we ordered a Origanata Siciliana at Cacio e Vino, I assumed it would be a square pie, with a thick crust. But what arrived was round and slim, crisp at the edges without much rise. The toppings, though, were artful: slivers of raw purple onions added a little crunch and some sweetness, the intact anchovies contributing just enough salt and briny flavor. More

Daily Slice: Vinny Vincenz, East Village

The Sicilian square is the way to go, and the counterman generously offered us a corner slice. Though it may look a little dark, the crust isn't bitter at all, just crisp and well seasoned on the outside, without getting tough. The interior is fluffy and warm, rich and comforting. This is a slice you want to eat on a cold day. More

Daily Slice: Plum Pizzeria and Bar, East Village

I'm not sure how to categorize the pizza I had recently at Plum Pizzeria, which opened in the old Cafe Brama space a few months ago. The pie was definitely not Neapolitan, and also not quite New York-style. The crust was rich, slightly dense and crispy, with a hint of buttery flavor. It was a bit thicker than you might expect when ordering what the menu calls 'thin crust' pizza. It's a crust sturdy enough to hold generously portioned toppings without any tip-sag. More

Daily Slice: Numero 28, East Village

The East Village branch of Numero 28 was packed with revelers: birthday partiers and post-work groups, big families from out of town. The gas-assist wood oven was burning hot, and waiters rushing around with huge pizzas (up to 29" long) on wooden peels. We slipped into a table for two and were immediately distracted from our usual mission (one Margherita, please) by an advertised "Pizza of the Month" topped with cherry tomatoes, buffalo mozzarella, Parmesan, and porcini mushrooms. More

Daily Slice: South Brooklyn Pizza, East Village

October! National Pizza Month! This month we'll be bringing you Daily Slice, quick snapshots of slices and pies all of us at the Serious Eats empire have been enjoying lately. —The Mgmt. [Photographs: Maggie Hoffman] South Brooklyn Pizza does a bustling slice business on First Avenue in Manhattan's East Village, and rightly so. Best when straight out of the oven, the crust has a serious crunch. Though I wish the cornicione had a bit more give and chew, the flavor is terrific, enhanced by a drizzle of olive oil when the pizza comes out of the oven. Vivid basil and... More

Daily Slice: Motorino's Cherrystone Clam Pizza, East Village, NYC

October! National Pizza Month! This month we'll be bringing you Daily Slice, quick snapshots of slices and pies all of us at the Serious Eats empire have been enjoying lately. —The Mgmt. [Photograph: Sarah Wu/Motorino Facebook] Given how much we love Motorino around these parts, it shouldn't come as a surprise that the pizzeria would eventually appear in Daily Slice. Yes, it's a whole pie — composed of four slices. And, despite this feature's name, we never meant it to adhere slavishly to the slice-only format. Especially if that would keep us from mentioning this killer pizza. If you've followed... More

Daily Slice: Stromboli Pizza, East Village NYC

October! National Pizza Month! This month we'll be bringing you Daily Slice, quick snapshots of slices and pies all of us at the Serious Eats empire have been enjoying lately. —The Mgmt. [Photographs: Maggie Hoffman] There are plenty of advantages to living in New York City's East Village: almost-unlimited dinner options, easy train access, vibrant street life, and access to near-daily farmers' markets, to start. But if my husband and I ever moved out of the neighborhood, one of the things we'd miss most is our proximity to pizza. And not just the trendy spots like Motorino's Manhattan branch. We'd... More

Openings: Totale, East Village

[Photograph: BluePlateSpec on Chowhound] Via Chowhound, there's word that there's a new wood-fired oven place open now on St. Marks Place just west of Second Avenue. According to the Village Voice, the menu is short, with just six pizzas, and EV Grieve reports that it's got some sort of $5.75 deal going on. Anyone been yet? Intel? [via Kathryn Yu] Totale Pizza (East Village) 36 St. Marks Place, New York NY 10003 (at Second Avenue; map)... More

NYC: Pulino's Bar and Pizzeria

"The result is probably the highest expression of bar pizza." [Photograph: Nick Solares] Pulino's Bar and Pizzeria 282 Bowery, New York NY 10012 (at Houston; map); 212-226-1966; pulinosny.com/ Pizza Style: "Bowery style" Oven Type: Wood Stone gas-assisted wood The Skinny: It could never have lived up to all the hype that preceded its opening but Nate Appleman has succeeded in developing an exulted form the of bar pizza, bolstered by a superb in-house butchery and partner Keith McNally's front-of-house professionalism Price: $8 to $19 Notes: Reservations recommended When I heard that Pulino's Bar and Pizzeria would be serving "Bowery style"... More

Pulino's Bar and Pizzeria, a Gallery

Don't worry, Nate Appleman here isn't angry at Slice. He was just pullin' a face for the camera. [Photographs: Adam Kuban] Another week, another high-profile pizza happening, man. Today, Pulino's Bar & Pizzeria, the long-awaited pizza joint helmed by San Francisco arriviste Nate Appleman (late of A16 in the City by the Bay). Other Coverage AHNY (good breakfast pie info) » Lunch Studio » GSNY (nice interior shots) » Guest of a Guest » Food in Mouth » Though to call it a "pizza joint" would be a bit of an understatement. The latest in Keith McNally's restaurant group (oh,... More

Photo of Pulino's Pizza on 'ZagatBuzz'

ZagatBuzz manages to get a photo of a pizza from Nate Appleman's upcoming Pulino's Bar and Pizzeria. Of course you can't judge a book by its cover, and the photo from a Zagat reader is a little blurry, but the pie looks fairly interesting. If you recall, Appleman told Slice that he was going for a unique style of pizza. Pulino's will open Monday. Pulino's Bar and Pizzeria 282 Bowery, New York NY 10012 (at Houston; map)... More

NYC: Luzzo's New Quadrata Square Pie (Plus Two New Pizza-Related Menu Items)

"It is ironic that square pies, stromboli, and fried calzones are considered new here, worthy of press releases and reviews, while they have been staples of the city's pizzerias since time immemorial." Luzzo's 211 First Avenue, New York NY 10003 (12th Street; map); 212-473-7447; luzzos.com Pizza Style: Neapolitan Oven Type: Coal- and wood-fired (and in the case of the Quadrata, electric and gas as well) The Skinny: Three "new" forms of pizza and pizza dough–based dishes that will be familiar to most New Yorkers deliver the goods Price: Quadrata 12-inch, $17; 16-inch, $21 When Luzzo's opened five years ago it... More

More Posts