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Best pizza in NYC? - Page 2

post #16 of 139
I second the emotion on the original Patsy's in Spanish Harlem, which by the way is becoming gentrified, so safe for you to double park. The pizza comes out of a vintage coal fired oven to crisp perfection in 3 - 5 minutes. The storefront is from the old days so don't expect anything except the pizza; there is a sit down restaurant but also vintage. My teenage son can eat an entire pie driving crosstown from Patsy's to home.

A couple others to consider on the Upper Westside are V&T, a Columbia University outpost on Amsterdam Ave @ 110th St. serving decent pizza, go for the Special and Sal & Carmine's on B'way and 102nd St. with a delicious crust.

Agree with the kudo's for Lombardi's, Totonno's, John's and Waldy's.

I'm getting hungry!
post #17 of 139
Quote:
Originally Posted by TimelessRider View Post
I like Lombardi's. Not too far from the major SoHo shopping areas and the B, F, D, V, N, R, 6 trains all have stops in that general vicinity.

Lombardi's is not only the best, it is the oldest pizza place in this hemishpehre.

Some things to know about what makes NYC pizza so special:

1) They are baked in coal-burning ovens heated from between 800 and 900 degrees for only 3-5 minutes. That flash-bakes them so the crust gets very crispy on the bottom but stays moist and chewy in the center. If you order too many moist vegetables (spinach and peppers especially) you will ruin this effect. A real New Yorker doesn't get too many toppings for this reason.

2) The (always fresh) Mozzarella is laid on the crust first, then the sauce is spiraled over it. it all bakes together, so you don't get a true bottom layer of red sauce and a top layer of cheese.

3) The dough is made with Real 100% NYC Tap Water. This gives it the proper flavor.

4) The truly best pizza joints will not sell warmed-over pizza by the slice, they want it only served fresh-from-the-inferno.


I say do Lombardi's, but some may swear by John's of Bleeker Street. Both are excellant. If you should go to John's, right next door is the amazing Cones Ice Cream Artisans-best ice cream in New York (and therefore the world).
post #18 of 139
Quote:
Originally Posted by aybojs View Post
I know you guys will hate me, but I figured it's worth a shot. Is there any deep dish (ala Chicago) places in NYC?
Die, mutherfucker...DIE!!!!
post #19 of 139
Lombardi's is old news. Not as good as it used to be. You people need to try the new kids in town.

+1 Una Pizza Napoletana
Luzzo's
Vinny Vincenz

and the new place Artichoke
post #20 of 139
Quote:
Originally Posted by HitMan009 View Post
Lombardi's is old news. Not as good as it used to be.

I think the pizza is still pretty good, but when they expanded, it lost a lot of character. It is now almost exclusively a tourist place, or at least feels that way.
post #21 of 139
try that new place Artichoke. very good, but not open all the time
post #22 of 139
John's on Bleecker and Ray's on 11th.
post #23 of 139
Thank you for the many suggestions. I will be fresh out of a meeting and will most likely not have eaten that day. I will probably try to visit as many as I can.

Manton, that pizza site is obsessive. I like it.
post #24 of 139
pretty much everything has been said. Una Pizza Napoletana makes a classic pie from naples, the old world way. Lombardis is good and the ORIGINAL patsys uptown is great. Patsys has the ONLY coal oven still left in nyc, they were grandfathered in when the ovens were banned. I am not a huge johns fans, its just an average pie in my mind. The original Totonos down in coney is really good, and the one uptown is good, but just not the same.
post #25 of 139
Lots of good advice for the Count - I think Manhattan is covered. I really like the trip out to Coney for the orig. Totonnos, but not feasible here. Another Brklyn spot not mentioned yet is DiFara's - supposedly the ultimate. Also, a little closer in is Franny's(?).....
post #26 of 139
Quote:
Originally Posted by fcuknu View Post
pretty much everything has been said. Una Pizza Napoletana makes a classic pie from naples, the old world way. Lombardis is good and the ORIGINAL patsys uptown is great. Patsys has the ONLY coal oven still left in nyc, they were grandfathered in when the ovens were banned. I am not a huge johns fans, its just an average pie in my mind. The original Totonos down in coney is really good, and the one uptown is good, but just not the same.

You are incorrect. Lombardi's and John's of Bleeker street have their original ovens. And the John's on 44th Street was grandfathered in due to the fact that the church it took over also had a coal burning oven. The rule is that the only way your business can operate a coal-burning oven is if there is already one in use. No one is allowed to add a new coal-burning oven unless one was in the building previously.
post #27 of 139
DiFara's
Lombardi's
Sal and Carmine's
the original Patsy's


Artichoke's sicilian slice is better than most, not worth the hype though
Maffei's is just as good, while slightly different - fresher

there's a place on 10th Avenue that has an old wood burning oven and uses fresh ingredients that's a good neighborhood place..
post #28 of 139
difara i used to like kronkite's but it closed and I don't think it was the best anyway.
post #29 of 139
Quote:
Originally Posted by juuceman View Post
there's a place on 10th Avenue that has an old wood burning oven and uses fresh ingredients that's a good neighborhood place..
Don Giovanni?
post #30 of 139
this is somewhat off topic, so sorry for derailing your thread.


but i just want to know quickly where to get decent (if there is no best/great) pizza in costa mesa/Irvine area?

dang it. i just go to z pizza all the time.
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