The old-fashioned pizza, basically a grandma (or "nonna") pie, is insanely great here. It's THE pizza to get, plain or topped. A riot of crust textures, crisp, chewy, springy-fried. Leia mais.
First-class pizza in all respects, but there are a couple of unique items here. Try the montanara, a pizza whose crust is first FRIED(!) then baked. The carbonara is an interesting brunch option. Leia mais.
If you want any chance at doing something else with your afternoon or evening, get there about a half hour before it opens. Order a whole pie; it's not worth the trip to get it by the slice. Leia mais.
My two favorite pizzas here are the brussels sprout and pancetta pie and the cherrystone clam pizza. But you really can't go wrong with whatever calls to you on the menu. Leia mais.
Best pizza pace in the Upper east side. Try the panuozzo with Mortadella, delicious
Choose a fresh pizza full of veggies - the margherita pizza is a great simple choice with fresh basil.
Stellar thin crust pizzas, but don't overlook the pastas — they're phenomenal. [Eater 38 Member]
