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Best pizza in NYC? - Page 7

post #91 of 122
Quote:
Originally Posted by sarto View Post
You might be referring to MontyQ's...dunno. I live about 3 blocks from Monty'Qs (it's on Montague sort of in front of Citibank and about a block down from Court). It's good for the lunch crowd, but that's really it. Certainly not a place you'd sit down at for dinner -- or a place I'd take out of town guests. I guess when it comes to delivery in the area, it is probably one of the better pizzas -- although I prefer Fascati's on Henry St. toward Dumbo. I'm not sure of some of the pizza places further down on Court though. There could be another Citibank down with a pizza place nearby.
I meant leonardos, on court btw 1st and 2nd. A quick web search shows they are gone, sold their equipment to lucalis, which I haven't tried yet. I see Nino's changed hands, very sad: http://lostnewyorkcity.blogspot.com/...rci-ninos.html but I think I've been there since that post and it was pretty much the same food and people. When I first started going there, the customers were very, very polite as there seemed to be some permanent clientele that you wouldn't want to cross. I once ordered, didn;t have enough money and told the counter guy that i needed to walk across the street to use the atm. He looked at one of the guys at the table, he nodded, and the guy told me to just pay when I was done eating. I spent the whole meal worrying about whether the atm machine was broken. I used to hit ninos for lunch and then cammeraris bakery (as made famous in moonstruck), for what was arguably the best loaf of Italian bread in the city.
post #92 of 122
Quote:
Originally Posted by adambparker View Post
Frannie's in Park Slope makes a terrific pizza, as does La Pizza Fresca on 20th St in Manhattan.

They're both sit-down restaurants, not pizzerias, but for that kind of pie, they're really good.

+1 on La Pizza Fresca. They have two pizza makers, one during the week and another on the weekends. During the week is noticeably better.
post #93 of 122
Quote:
Originally Posted by dl20 View Post
NYC pizza is all about context. Come live in Philly and eat our "pizza," after that a slice from the nastiest joint in NYC will taste like heaven.

dl
I like Peace of Pizza
post #94 of 122
For a completely different kind of pizza and for those who have enjoyed pizza al taglio in Italy (large rectangular thin-crust pies of many varieties that are cut in squares and eaten at room temperature), you will love Sullivan Bakery's.
post #95 of 122
Has anyone been to the Adriene's offshoot, Pizzabar Casano?
post #96 of 122
you thin-crust aficionados should try some Tarte Flambee aka flammenkuchen (sic?). goes great with beer.
post #97 of 122
Quote:
Originally Posted by gdl203 View Post
For a completely different kind of pizza and for those who have enjoyed pizza al taglio in Italy (large rectangular thin-crust pies of many varieties that are cut in squares and eaten at room temperature), you will love Sullivan Bakery's.

Co. Pizzeria is the new pizza place from the chef at Sullivan I believe. Read a lot of good things about it and I'll have to check it out.
post #98 of 122
Has anyone tried L&B Spumoni Gardens in Bensonhurst? I always wanted to hit up that joint, but could never find the time.
post #99 of 122
You poor people don't have enough choices.
post #100 of 122
Quote:
Originally Posted by gdl203 View Post
For a completely different kind of pizza and for those who have enjoyed pizza al taglio in Italy (large rectangular thin-crust pies of many varieties that are cut in squares and eaten at room temperature), you will love Sullivan Bakery's.

Sullivan St. Bakery is now called Grandaisy, and it is absolutely amazing. Highly seconded.

Franny's is also very good and i'm 99% sure that you cannot get Jerk Chicken Pizza there. The Olive Oil and Sea Salt Pizza (appetizer) is incredible.

Antonio's on Flatbush (sort of across from Franny's) is a great place for a slice. As is Mimi's on the UES.

Arturo's is excellent.

Grimaldi's is very good, but not as good as this thread would have you believe.

Pala in the LES is also very good, more in line with Grandaisy.

Dan
post #101 of 122
It's a little confusing, but Sullivan St. still exists, just not on Sullivan St. When the H/W split he got the name and the w. 50's location. He's since opened a UWS place (Sullivan St?), as well as the new Co. Pizzeria. All serve the Roman-style rectangles, including pizza bianca, served at room temp (although the Pecorino is best right out of the oven). The wife kept the Sullivan St. location but had to change her name to Grandaisy. She also serves the pizza....

Quote:
Originally Posted by amirrorcrackd View Post
Sullivan St. Bakery is now called Grandaisy, and it is absolutely amazing. Highly seconded.

Franny's is also very good and i'm 99% sure that you cannot get Jerk Chicken Pizza there. The Olive Oil and Sea Salt Pizza (appetizer) is incredible.

Antonio's on Flatbush (sort of across from Franny's) is a great place for a slice. As is Mimi's on the UES.

Arturo's is excellent.

Grimaldi's is very good, but not as good as this thread would have you believe.

Pala in the LES is also very good, more in line with Grandaisy.

Dan
post #102 of 122

Let's revive this thread.  What's the best pizza as of today? Lucali's? Di Fara? Keste? John's on Bleeker Street?

post #103 of 122

 

lefty

post #104 of 122
Lucali is pretty magical, but I can't get over the raw basil. I really don't know why people find that preferable to cooked basil. Otherwise, I'd crown it the best.

Guisepinna's in Park Slope mimics Lucali in many ways with the pizza-making in the dining room, and I think it's nearly as good without an hour wait.

Lombardi's is good for heavily topped pizza, but their margherita is mediocre, and it's a pretty shitty dining experience by most objective measures. Getting seated by a host wearing a headset is just sinful, as is the abundance of middle-brow decor.

John's is really good, but my experience is limited.

Artichoke Basille's is outstanding, under the condition that abject gluttony and 2,000 calorie slices of pizza don't turn you off. Otherwise, the guilt will just drown out the taste. I've heard some quality complaints recently though.

Roberta's in Bushwick is totally worthy of its reputation. It's a really great dining experience and worth the trip to the Wild West of Hipsterdom. The night I went they weren't offering their signature pizza (bee sting) but we had two others and both were nearly perfect.

I've had a couple of my best pizzas at Speedy Romeo and Nice Pizza in Clinton Hill and Bed-Stuy respectively, but they're probably too new to warrant much pull for this sort of distinction.

As for slices, my favorite slices in NYC might be in the Lower East Side at Nonna's, which specializes in the grandma slice, or at Three Luigi's in Clinton Hill, which does a perfect greasy pepperoni slice.

I can't say about the other big names (Grimaldi's, Juliana's, Di Fara, Totonno's, L&B Spumoni Gardens, etc.) Based on photos alone, Juliana's looks superior to Grimaldi's in DUMBO, and Di Fara seems like it's the superior of old-school pizzeria's in South Brooklyn.

The troubling thing is that there's really so much competition for high end pizza that you could probably find twenty other pizzerias that on any given night could give you the best pizza you'd ever had. Every week it seems like there's a new one, and it makes forming an opinion of greatest pizza an almost entirely sentimental or "experience" related task. The degree of refinement in the pizza market really makes objective analysis futile, and even if you tried to name the best, the margin of error that every pizza is prone to could leave you with a relatively mediocre pizza on any particular visit.
post #105 of 122
We were at a gathering last Saturday at Manducatis Rustica in LIC - sampled a few pies, all really good.

In our neighborhood we go to the old Piola (now Ribalta) - also good
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