7 Reasons Why NYC Pizza Is So Damn Good
Pizza is a New York institution. Few things bring people together—or tear them apart—like a good slice. While we can argue the merits of thin vs. thick crust, square vs. triangle, or even margherita vs. grandma, one thing is for sure, our options are most definitely not limited. While the Zagat guide recommends you head straight to Lombardi’s (and wait two hours for an over-hyped slice), we took the time to gather up the OG spots from across the boroughs—sans, Staten Island, because who drives across the Verrazano? From Brooklyn to the Bronx and back, these are the best slices the city has to offer. Time to get saucy.
Patsy’s Pizzeria (2287 1st Avenue, East Harlem, New York)
With a number of locations, a fully operational Italian restaurant and some serious history, Patsy’s is a bona fide institution. The original Harlem location, open since 1933, offers traditional Italian-American fare in a modest setting, but the real draw is the coal-fired pies, which have been a fan favorite for decades. If Frank Sinatra and Dean Martin were both regulars, you know it should suit you quite nicely. We recommend the traditional Neapolitan style pizzas, which will have you questioning whether your next trip to Italy is even worth it. Of course the rest of the menu is excellent, but it’s hard to look past the generously-sized pies
Di Fara (1424 J Avenue, Midwood, Brooklyn)
This one will incite riots. You ask any native Brooklynite where to get a slice of pizza, they will inevitably lead you to Di Fara. Owned and operated by Domenico DeMarco since 1964, all slices and pies at the storied establishment are made by DeMarco’s hand—that means if he’s unavailable, the place is closed. Along with five of his seven children, DeMarco serves up easily some of the best ‘za in the city, and he’s got the accolades to prove it. While every spot on this list has invariably been called “the best slice in the city,” perhaps none have been named as many times as Di Fara. The secret? All imported ingredients—mozzarella from Casapulla, oregano from Israel—and fresh basil grown on his windowsill. To be frank, it’s the sauce that keeps us coming back, we swear he drugs it.
Grimaldi’s (1 Front St, Dumbo, Brooklyn)
Few spots are as picturesque as Grimaldi’s. Located directly beneath the Brooklyn Bridge, the two-story establishment has been serving up slices since 1905, and while this is indeed up to debate, it may very well be the first pizzeria in America. While the business has expanded in the last century, and now boasts a number of locations, “Under the Brooklyn Bridge” is still home base. Following the line—and there will be a line—you should order a thin crust margherita pie with San Marzano tomatoes, fresh mozzarella and basil, the trademark that invariably laid the foundation for “New York” style pizza. If you’re in a group, try ordering the “white” pizza, it won’t disappoint. Be forewarned, they do not serve slices. Only whole, so do not ask, for fear of quick retribution from the famously brash staff.
Prince St. Pizza (27 Prince St A, NoLita, Manhattan)
If you spend any time downtown, or uptown, or any part of town for that matter, you will come across a corner slice joint with a brightly lit sign proudly claiming to be “World Famous Original Ray’s, The Best Pizza in New York.” Lies. While surely some of these imposters offer something passable, the “real” Original Ray’s, now renamed Prince Street Pizza, leaves them in the dust. Offering both square “grandma” slices and traditional Neapolitan varieties, Prince Street makes a strong argument for the best slice downtown—and easily beats around-the-corner neighbor Lombardi’s. Vegetarians, this is not the spot for you, because the key order here is the pepperoni square. The balance between the sweet sauce and the slightly spicy pepperoni with mild mozzarella blows us away every time. Plus the crust is heavenly pillowy goodness.
Marta (29 E 29th St, The Redbury Hotel, NoMad, Manhattan)
For those looking for a slightly more upscale dining experience, head to the NoMad district, where the folks over at Marta are literally reinventing the thin crust pie. Located in the Redbury Hotel, Marta offers modern Italian cuisine in a plush setting with an open kitchen. While the menu includes a bevy of Italian delicacies—including an incredible brunch pizza with egg and potato—we lust after the ultra-thin crust pizza topped with an assortment of cured meats and homemade cheese. If you’re willing to spend some coin, this is the spot for you,
Rosa’s (5526 69th Street, Maspeth, Queens)
A Maspeth icon, Rosa’s has been vying for the title of “best slice in Queen’s” since they opened in 1975. Located on the corner of 69th Street and Clinton, the pizzeria is around the corner from historic Grand Avenue, one of the most quintessentially “Queens” blocks in the borough. Amidst Polish delis and ice parlors, Rosa’s cooks up some seriously delicious Sicilian style squares with an Oscar-worthy sauce. Apart from the traditional slices, there are a whole slew of menu options, including the ever-popular chicken parm—which, truth be told, may just give the slice a run for its money.
Louie & Ernie’s (1300 Crosby Avenue, The Bronx)
Louie & Ernie’s is reason enough to make the long haul to The Bronx. Hidden in a quiet residential neighborhood, this spot has only two items on the menu, pizza and calzones—and that’s it. No salad, no wings, nothing. Trust us when we say that it’s more than enough. Famous for their locally sourced sausage, made fresh to order, the sausage pie will change the way you think about meat on pizza. While veggies can still rejoice over the cheese slice, with a crispy thin crust, robust dark tomato sauce and gooey melted mozzarella, if you eat meat, the sausage slice is the end all be all.
Words by Asaf Rotman
