Best pizza in NYC?

Discussion in 'Social Life, Food & Drink, Travel' started by Renault78law, Nov 17, 2004.

  1. andyw

    andyw Senior member

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    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!
     


  2. MrDaniels

    MrDaniels Senior member

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    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).
     


  3. MrDaniels

    MrDaniels Senior member

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    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!!!!
     


  4. HitMan009

    HitMan009 Senior member

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    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
     


  5. chorse123

    chorse123 Senior member

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    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.
     


  6. cchen

    cchen Senior member

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    try that new place Artichoke. very good, but not open all the time
     


  7. grimslade

    grimslade Senior member

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    John's on Bleecker and Ray's on 11th.
     


  8. countdemoney

    countdemoney Senior member

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    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. [​IMG]

    Manton, that pizza site is obsessive. I like it.
     


  9. fcuknu

    fcuknu Senior member

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    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.
     


  10. romafan

    romafan Senior member

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    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(?).....
     


  11. MrDaniels

    MrDaniels Senior member

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    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.
     


  12. juuceman

    juuceman Senior member

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    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..
     


  13. haganah

    haganah Senior member

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    difara

    i used to like kronkite's but it closed and I don't think it was the best anyway.
     


  14. gdl203

    gdl203 Affiliate Vendor Dubiously Honored Affiliate Vendor

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    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?
     


  15. sho'nuff

    sho'nuff grrrrrrrr!!

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    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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