For over 90 years, this storied Coney Island pizzeria has been serving thin crust pizzas topped with a simple tomato sauces and patches of silky fresh mozzarella. Leia mais.
At this intimate Carroll Gardens restaurant, Mark Iacono makes thin-crust pizzas topped with a three cheese blend (fresh and imported mozz, plus Grana Padano) and fresh basil. Leia mais.
The L & B square slice has a dense, slightly sweet crust that's faintly reminiscent of a biscuit. The dough is first topped with mozzarella then tomato sauce and a thin layer of Pecorino-Romano. Leia mais.
Dom DeMarco is the most legendary pizzaiolo in New York, if not the entire country. His pies are topped with a three cheese blend, snips of fresh basil, and a thin layer of olive oil. Leia mais.
All of the rustic, wood-fired pizzas at Franny's are worth a try, but the clam pie is the knock-out dish here. It is quite possibly New York's best clam pizza. Leia mais.
Order the Feel Like Bacon Love, topped with a bold Amatriciana-style sauce and fresh mozzarella, or the sublime Anise and Anephew, which has braised fennel fronds, guanciale, and anisette creme. Leia mais.
Chef Andrew Carmellini's return to the stage, following A Voce, is a rustic neighborhood Italian resto at the core. And on Mondays, home of some of New York's best fried chicken. [Eater 38 Member] Leia mais.