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.
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.
The Anise and Anephew is one of our favorite pizzas EVER. But also try the Hellboy, made with Mike's Hot Honey, which is an awesome, awesome condiment. Word.
Get the vodka pizza. Made with a sauce infused with pancetta, Parmesan, and vodka, it brings an undefinably savory quality to their thin, crunchy bar-style pies. Leia mais.
The plain pie is perfectly charred with a thin, crisp crust that bubbles and buckles in the heat of the coal oven, topped with a bright tomato sauce and sparingly applied dabs of creamy fresh mozz. Leia mais.
Great, great regular slice. So thin and crisp. And SALTY! Make sure you get something to drink! ;)
Chances are you know this already, but if you're a noob to L&B, the square slices (or pies) are a must! Finish it off with pistachio spumoni. Leia mais.
Almost all the pizza here is great, but the grandma slice and grandma slice with pickled vegetable are KILLER. Also? BEST MEATBALL SUB in the city. Leia mais.
Only one of two coal-oven places in NYC that sells by the slice (the other is Sac's in Astoria) -- over in the small take-out shop near the corner. I prefer the whole plain pie with regular mozzarella
