Pizza restaurants in New York City
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A
Grimaldi's
Legendary pizza with perfect crust and spicy sauces, topped with bubbling cheeses of all types. If the 'no reservations' policy creates long lines, everybody stops complaining once the pizza's dished up.
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B
Franny’s
Unexpectedly but gloriously, Franny’s – a busy modern spot, where table chatter swells in decibel – squeezes new juice from a dish long thought tired: pizza. Thin crusts bubble crisply in the brick oven, decorated with a couple of choice organic toppings such as the simple, but excellent, buffalo mozzarella and oregano. You’ll also find organic salads and a few choice pastas. Nearby is the owners’ newest venture Bklyn Larder, a gourmet deli with handcrafted cheeses, meats, sandwiches, gelato and other fare.
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C
Artichoke Basille's Pizza
Some say this pizzeria is in the East Village, others Union Sq but, hey, wherever Artichoke Basille's is, count yourself lucky to be there. Run by two Italian guys from Staten Island, the pizza here is authentic, tangy and piled high with all sorts of toppings. The signature pie is a rich, cheesy treat with artichokes and spinach; the plain Sicilian is thinner, with emphasis solely on the crisp crust and savory sauce. Hours are from around noon to about midnight, but sometimes it doesn't open until 3pm. Lines usually form fast.
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D
Lucali
Suddenly, New York’s greatest pizza may come from an unlikely Carroll Gardens back street. The man behind it – after years of brick-oven practice for fun – opened the doors of a pizza-and-calzone place (and nothing else…though you can bring your own wine or beer in). It’s cooked in the open kitchen – one-size pizza comes with perfected crusts, moist tomato sauce covered with a limited choice of toppings (the basil is fresh, just-plucked leaves) and a real Brooklyn accent.
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E
Lombardi’s
Pizza’s certainly not indigenous to NYC. But New York–style pizza is a very particular item, and the first pizzeria in America was Lombardi’s, which opened here in 1905. While Chicago-style is ‘deep dish’ and Californian tends to be light and doughy, New York prides itself on having pizza with thin crust and an even thinner layer of sauce – and slices that are triangular (unless they’re Sicilian-style, in which case they’re rectangular).
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F
99 Cent Pizza
Serving up quick and cheap pizza in a city where most slices cost about $2.50, 99 Cent Pizza does a brisk business - always a sign that you've found a good bargain. It's not gourmet and doesn't claim to have fancy toppings, but if you like a good slice with a nice balance of tangy tomato sauce and creamy cheese, 99 Cent won't disappoint. Just don't forget the tax - that'll raise the final price to about $1.10
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G
Totonno's
Open daily as long as there's fresh dough – when it goes, the shop closes for the day. It's part of the only-do-it-when-it's-fresh ethos that's run this place for decades. The crust tastes better and the sauce sweeter, making the experience worth a Coney Island trip.
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