What
are the Best Pizzas in NYC -- 2015 Updates
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Wood-fired
Oven imported from Italy -- Restaurant PizzaArte -- (left).
Because
of the high heat in these ovens, a classic Pizza Margherita
cooks in under 90 seconds -pizza from Fratelli La Buffala
(right).
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What is
a Neapolitan Pizza -- During the past few years we have seen
a surge of Neapolitan style pizza restaurants. These restaurants
serve individual pizzas as opposed to pizza. If they are following
traditional Neapolitan style they will contain fresh mozzarella
cheese and tomatoes from the San Marzano. The pizzas must all
be cooked in a wood oven stove. These wood (oak) fired pizzas
add a unique taste that is not found with gas or coal
cooked pizza. Note: Neapolitan style pizzas generally have
less cheese toppings than American style pizza and have a noticeable
soupy center in the pie which means be prepared to eat them with
a knife and fork.
MANHATTAN
NORTH OF 59TH STREET
Fratelli
La Buffula --2161
Broadway New York, NY 10023 --(212) 496-5303
Newly
opened pizzeria that has 100 restaurants around the world. Imports
their own brand of buffalo mozzarella. The crust in this wood
oven pizza is excellent and very light and airy with the right
amount of salt. Fratelli
La Buffala Website -- Opened April 2012
Celeste
-- 502 Amsterdam Ave (between 84th St & 85th St) New York, NY
10024
chef Giancarlo Quadalti changed style away from Neapolitan by
draining tomatoes to give a less soup consistency...
read review in . Slice review --Yelp (4stars) -- Zagat 24
Osteria
Cotta--513
Columbus Ave (between 84th St & 85th St) Manhattan, NY 10024 --(212)
873-8500
Giuseppe Cangialosi, formerly of Emporio, heads up the wood oven
pizza program at Osteria Cotta.
Yelp
(4 stars) --website and menu
--
MANHATTAN
MIDTOWN
PizzArte
-- 69
West 55th Street (between Avenue of Americas and 5th Ave) -- 212
247-3936
PizzArte
owner Bruno Cilio is from Naples and so is his wood burning oven.
The restaurant serves a duel role, doubling as an art gallery
featuring a rotating collection of Italian art. New York Magazine
writes : "Pizzarte:More of an all-around restaurant, PizzArte
excels with its fritti and pastas, and its pizza might be midtown's
best. Three
stars from NYMagazine." -.
yelp (3 1/2 stars) --PizzArte
website
Capizzi
--
Hells Kitchen 547 9th Ave (at 40th St) New York, NY 10018 --212)
695-6900 -- yelp
4 stars --Hours: Mon-Thu 11:30 am - 12 am Fri-Sat 11:30 am
- 1 am Sun 12 pm - 11 PM -Hell's Kitchen, Midtown West, Theater
District --Website
and Menu
MANHATTAN
14ST -34TH STREET
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La
Pizza Fresca Ristorante - 31 E 20th St (between Broadway
& S Park Ave) New York, NY 10003 --(212) 598-0141
This restaurant has a very nice feel to it that makes it pleasant
to hang out in. While the pizza dough may have been a bit
heavy for my taste and there was a bit more tomato sauce than
other places, the cheese was as good as it gets, soft and
fresh. But, what separates this place from the rest is the
wine list. Even if I am just eating pizza I like having nice
wine. La Pizza Fresca Ristorante has one of the best wines
lists in the country for Italian restaurants (Award from Wine
Spectator). With a pizza Margharita I had a half-bottle of
Ca' Di Pian Barbera d'Asti 2008 for $25. .Yelp
4 stars--- Zagat 24. La
Pizzaa Fresca Website --NY
Magazine Review |
Co.--230
9th Ave (between 24th St & 25th St) New York, NY 10001 -- (212)
243-1105
Co. (Company) opened in January of 2009 under the direction of
Sullivan Street Bakery owner, Jim Lahey. His "no-knead"
technique gives a more airy chewy taste to his wood oven fired
pizza. See New
York Times article --Restaurant
website with Menus -- yelp (3 1/2 stars) -- Zagat 23 --Gayot's
top 10 Pizza's in New York.
Rossopomodoro
at Eataly
-- 200 5th Ave New York, NY 10010 --(646) 398-5100
Rossopomodoro
is a pizza chain from Italy that has branches all over the world.
It is located in a back corner of the Eataly store.
Review
by Slice
MANHATTAN
SOUTH OF 14TH STREET
Keste
Pizza e Vino 271 Bleecker Roberto Caporuscio the owner/pizzaiolo
of Keste St (between Jones St & Morton St) New York, NY 10014
- (212) 243-1500
Roberto Caporuscio (read
interview) the owner/pizzaiolo of Keste makes genuine Neapolitan
style pizza. Keste is also the official location in the USA for
APN (Associazione Pizzaiuoli Napoletani whose mission is to protect
and preserve the Neapolitan pizza tradition and promote the art
of pizza making. Note:..Robert
recently opened Don Antonio with his maestro, Antonio Starita,
third generation owner of one Naples’ oldest and most revered
pizzerias, Pizzeria Starita a Materdei, have joined forces to
bring authentic Neapolitan pizza to Midtown Manhattan at Don Antonio
by Starita. --309 W 50th St (between 9th Ave & 8th Ave) New York,
NY 10019 Keste
website. -- Yelp (4 1/2stars) --Zagat 25 .--Gayot's top 10
Pizza's in New York.
Motorino
349 E 12th St (between 1st Ave & 2nd Ave) New York, NY 10003 --212-777-2644
When Anthony Mangieri left this spot and moved to SF, Motorino's
Mathieu Palombino took over the spot including the wood burning
oven. Now you can get toppings on your pizza and if you want them
cooked more, it's OK to ask for it. There is an excellent lunch
prix fixe for $12 that includes a pizza and a fresh salad with
mesclun.
Pizza has an airy (puffy) charred crust. Yelp (3 1/2 stars) --Motorino
website and Menu -- Zagat 24 -- Gayot's top 10 Pizza's in
New York --
Numero
28 --176 2nd Ave (between 11th St & 12th St) New York, NY
10003 -- (212) 777-1555 -- Original location at 28 Carmine St
(between Bleecker St & Avenue Of The Americas)
This Neapolitan Pizza Restaurant was voted the “Best Pizza in
New York” by Citysearch.com. It has a very large Italian following.
Try the Margherita Reginella -The wood burning oven in the Carmine
branch is clearly visible as you walk past the restaurant -- Yelp
(4 stars) -- Zagat 25 -Slice
Review --- Website and
menu
Tre
Sorelle -- 61 Reade St (between Broadway & Church St) 212)
619-1080-Hours: Mon-Sun 11 am - 10 PM (credit cards (yes) - reade
st good wood-fired pizza in tribecca Yelp (4stars) -- 3 sisters
Website and menu
Emporio--
231 Mott St (between Spring St & Prince St) New York, NY 10012
--(212) 966-1234
This restaurant is part of the Aurora Group. -- -Zagat 23-- Website
Menu -- NY
Magazine Review
BEST
PIZZA IN BROOKLYN
Lucali
- 575 Henry St (between Carroll St & Summit St) Brooklyn,
NY 11231 --(718) 858-4086
Lucali is a small restaurant with an open kitchen where you can
easily see how the pizza is made. This is a BYO place.- Yelp
Reviews (4 1/2stars) --- Zagat 26.--Gayot's top 10 Pizza's
in New York.
Roberta's
Pizza --261 Moore St (between White St & Bogart St) -718-417-1118-Mon–Fri
noon–midnight; Sat, Sun 11am–midnight--Yelp
Review 4 stars --Website
and Menu --cbs
10 best list -
Paulie
Gee's -- 60 Greenpoint Ave (between West St & Franklin St)
Brooklyn, NY 11222 -- Closed on Mondays -- Open only for Dinner
Paul Gianonne opened in 2009. They make an excellent white
pie: Fior DI Latte, Chopped Fresh Garlic, Pecorino Romano,
Olive Oil, Fresh Basil -- Yelp
(4 1/2 stars) --Website
and Menu -
Barboncino
-- 781 Franklin Ave (between St Johns Pl & Lincoln PL) Crown Heights
Brooklyn, NY 11238 --(718) 483-8834
Barboncino
is only open for dinner and brunch. Near the 2,3,4 or 5 train
this place is worth a ride from Manhattan. The
restaurant is run by Ron Brown and Jon Greenberg, who worked at
Paulie Gee's. Barboncino
website and menu -- yelp (4 1/2 stars) -- See Review
in Slice
Forcella
-- 485 Lorimer Street, Brooklyn NY 11211 --(718)-388-8820, 2nd
location 334 Bowery St (between Bond St & Great Jones St)
Forcella pizzamaker-owner is Naples born Giulio Adriani. -- new**
williamsburg and now at the also has Bowery -- 3
stars nymagazine -- Note: Forcella translates to "fried
pizza" --Adriani's Montanara pizza ($10), is a margherita
made with a crust shaped and flash-fried before being topped and
finished in the wood-burning oven.
Slice
Review -- Yelp
Reviews (4 stars)- Website
and Menu --Gayot's top 10 Pizza's in New York.
Franny's
--
295 Flatbush Ave (between Prospect PL & St Marks Ave) Brooklyn,
NY 11217 --718) 230-0221
--Yelp (3 1/2 stars) Website
for Franny's -- Zagat 25 --Gayot's top 10 Pizza's in New York.
Scottocasa
-298 Atlantic Avenue, Brooklyn NY 11201 -718-852-8758-- --
Luca
Arrigoni, who previously worked at Greenwich Village's Kesté Pizza
& Vino. opened this new establishment in brooklyn. --4 1/2 stars
yelp-- Website
and Menu --
BRONX
Trattoria
Zero Otto Nove --
2357 Arthur Ave Bronx, NY 10458 --(718) 220-1027 --15 West 21st
Street New York, NY 10010 (212) 242-0899
Chef
Roberto Paciullo serves a Salerno-style pizza, which is slightly
different than Neapolitan-style pizza. While both are cooked in
a wood-oven, but where Neapolitan pizza is often "wet" in the
center, with a puffy rim, Salerno's are crisper, less puffy, less
wet, and have a lower crust. --
Website and Menus ----
Yelp (4 1/2 stars)
QUEENS
Basil
Brick Oven Pizza--
Astoria 28-17 Astoria Blvd Astoria, NY 11102 --(718) 204-1205
--
Chef Daniele came to the US from the Piemonte/Liguria region of
Italy. This northern style Italian pizza resembles Neapolitan-style
versions, but Northern Italian pizzas are thinner since less dough
is used, and cook for longer (three to four minutes versus a quick
60-second turn in the oven), making for a crispier dough. -- Website
and menu--
What
are the Best Coal-Fired Pizzas in NYC
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Coal
fired ovens (left) can only to had by inheriting in NYC
restaurants. They produce a thinner crispier pizza than
when cooked in a wood oven.
Both
oven and pizza from Luzzo's on 1st Avenue. |
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What is
a Coal Fired Oven -- .Coal-burning ovens are hot commodities
for pizza makers since the only way to get one in New York City
is to inherit it. Coal fired ovens have a long history to pizza
making in the US. New York City was the birth place of New York
style pizza. Lombardi's
which opened in 1905 was the first pizzeria in the United States,
and it happened to use a coal-fired oven.
One
of the main differences between coal and wood comes not from the
coal smoke but by the intense heat a coal fire generates. Coal
provides about 13,000 BTUs of heat per pound, while wood provides
about 6,500 BTUs per pound. Oven temperatures in a coal fired
oven exceed 900 degrees imparting a characteristic char to the
crust. In addition the higher heat lets the crust get crispier.
Totonno's
Pizzeria Napolitano -- 1524 Neptune Ave (between 15th St &
16th St) Brooklyn, NY 11224 --(718) 372-8606
For 2012 Totonno's was rated the best pizza in New York City by
Zagat's receiving a rating of 26. Located in Coney Island, Brooklyn
since around 1926. Zagat Rating 26 -- See
Zagat Reviews -- "...Every self-respecting pizza-loving
New Yorker should visit the Coney Island original at least once
in his lifetime..." read more from New York Magazine.
Luzzo's -- 211 1st Ave (between 12th St & 13th St) New York, NY 10003
-- (212) 473-7447
Luzzo’s Bufala Quadratti is a paper thin 1/16? flat pizza that
takes you straight back to Italy circa 1898. Fitting for a pizza
cooked in a 120 year old oven.....Michele Luliano has long had
a name for himself on the New York City restaurant scene. As the
owner of Luzzo’s, he developed a cult following for the traditional
pizzas he serves at the East Village mainstay. In 2010, he opened
Ovest, a sister restaurant to Luzzo’s in Chelsea.
Luzzo's website
and menu -- yelp reviews (4 stars) -Zagat 25-- - See-- Zagat
Reviews
Grimaldi's --1 Front St (between Dock St & York St) Brooklyn, NY 11201 (718)
858-4300
Grimaldi’s offers over 100 years of pizza-making traditions.."Weighing
in at 25 tons and heated by 100 pounds of coal per day (cleanest
burning fuel available and environmentally tested), the oven heats
up to 1200 degrees. We also purchase special coal from Pennsylvania
called anthracite. It actually burns cleaner and more Eco-friendly
than gas or wood-fired methods..." Grimaldi's
website -- Zagat 24--- see Zagat
Reviews --Gayot's top 10 Pizza's in New York
John's
Pizzeria -- 278 Bleecker St (between Jones St & Morton St)
New York, NY 10014 --(212) 243-1680
John's of Bleecker Street was founded in 1929 by John Sasso, and
the restaurant is still in its original location. John's Pizzeria
serve coal-fired, brick oven pizza, cooked in 850-degree ovens.
John Sasso was one of the original bakers at Lombardi's. The walls
are all carved out, and while the pizza is Ok, the place seems
more about who you are with than about the pizza.
John's website and
menu -- Zagat 23 --see Zagat
Reviews
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Patsy's 2287
1st Ave (between 117th St & 118th St) New York, NY 10035
---(212) 534-9783 -- Numerous locations around NYC (Yelp
4 stars)
Excellent
thin crust pizza at numerous locations. Latest location
is at 69th and First Avenue.
Website -- Zagat's 20 |
Lombardi's -- 32 Spring St (between Mott St & Mulberry St) New York,
NY 10012 -- (212) 941-7994
Lombardi's which opened in 1905 was the first pizzeria in the
United States. Expect long lines and lots of tourists.
Lombardi's home page and
menu, Zagat 25-- Yelp 4 stars.
Arturo's --106 W. Houston St., New York, NY10012 at Thompson St. --212-677-3820
This is more of a neighborhood place with few tourists. Among
toppings are sausage, pepperoni, calamari, lobster, spinach, and
fresh basil. A large pie will feed two people, or as many as four
--Live jazz.---Zagat
23 -- Read review in Slice
Verde
Coal Oven Pizza -- 254 Irving Ave (between Greene Ave & Menahan
St) Brooklyn, NY 11237 -- (718) 381-8800.
Charlie Verde born in Sambuca, Sicily, took possession of the
104 year coal oven and turned it into a pizzeria in 2011.
Verde Coal Oven Pizza
Website and Menu -- Yelp 4 stars --
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