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. Daha fazlasını oku.
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. Daha fazlasını oku.
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. Daha fazlasını oku.
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. Daha fazlasını oku.
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. Daha fazlasını oku.
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. Daha fazlasını oku.
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] Daha fazlasını oku.