#69 Double Mountain Brewery & #64 Ken’s Artisan Pizza

April 26th, 2016

Hood River & Portland, Oregon

We stayed overnight in Portland, and woke up early the next morning to drive out to Hood River, which took us a little over an hour. We were excited to get in a day (or, half day) of hiking! We ended up hiking the Angel’s Rest-Devil’s Rest Loop, which was on the way out to Hood River. After our morning of hiking, we were looking forward to some pizza and beer at Double Mountain Brewery.

We walked in to the tap room and it was pretty empty, so we grabbed a nice seat right by the open window. The weather was amazing. We quickly ordered our beer (for Eric) and cider (for Barb).

I’m not sure how this brewery got known for its pizza, but they had a great selection of pies on their menu. We had a hard time decided which to go for, and ultimately chose the special of the day, which was a white pie with asparagus, roasted red peppers, and plenty of cheese. It was a really good choice, especially with a side of the chips and salsa.


The pizzas here are also “New Haven-style”, in that they are cooked around 700 degrees to a nice char. The style is also similar to Apizza Scholls, and I think the main reason that both of these places don’t get full “New Haven” marks is because they aren’t quite as charred and aren’t quite as thin. At least as compared to Pepe’s, Sally’s, Modern, and BAR. I guess that they are more similar to other “New Haven” pizzas, like those at Zuppardi’s.


We really enjoyed these beers and pies, and the hiking! We had one more stop on the list that we saved for our last dinner before we drove back up to Seattle. This was Ken’s Artisan Pizza, and we met up with our friend Travis a bit on the early side for dinner, on our way out of town. This ended up being perfect timing, though. Apparently Ken’s Artisan can have quite a line, even on a weeknight.

Ken’s Artisan pizza started out as a Monday pizza night at Ken’s Artisan Bakery, which became so popular that Ken started his own pizzeria. You can’t get a reservation, but they do have take-out a couple of nights a week. The pizzas here are Neapolitan-like, but a little less doughy and a little more charred. Definitely artisan, with the wide variety of specialized toppings.

The pizzas here are wood-fired, and we ordered a Margherita and one with Soppressata. Both were really good, with a sweeter sauce and not too much cheese. The crust held up nicely to the toppings.

We recognized Ken from his book, and if you are interested in trying to make his pizza at home, the recipe is here. We will have to give it a go and will let you know how it turns out (although we doubt that it will be as good as the original!).

We’re off the next couple of weeks to a trip around Norway and Sweden! We will certainly be eating pizza there, and will pop back in with a couple of posts when we return to the US.

To visit:

Double Mountain Brewery
8 4th St
Hood River, OR 97031

Ken’s Artisan Pizza
304 SE 28th Avenue
Portland, OR 97214

#27 Apizza Scholls

April 25th, 2016

Portland, OR

While we were staying in Seattle, we took a quick side trip up to Portland. Our friend Dave kindly leant us his car, and we drove up to see our friends Arron and Amanda, who had recently moved to a house there from New Haven. We got there around mid-afternoon and we were easily able to convince our friends to go for dinner at Apizza Scholls.


With all four of us having spent time in New Haven, we are pretty harsh pizza critics. We decided to order one of the New York Red pizzas, and another one with sausage and peppers. The New York Red was probably our favorite, although the sausage pie was also solid.

Apizza Scholls is said to be the best pizza in Portland, although they do have some limitations on how many toppings you can get on a single pie (3 ingredients, no more than 2 meats). We didn’t have a problem with this. To us, simpler is often better.


The style of this pizza is very similar to what you would find in New York or New Jersey.We’ve seen a few reviews referring to this pizza as “New Haven-style”. Well, sorry everyone, but this is not New Haven style pizza.

The story is that the owner, who was traditionally a bread maker, couldn’t find any pizza that he liked in Portland, so he started Apizza Scholls (originally named Scholls Public House) in 2004. The style of pizza was modeled after the NY greats: Totonno’s, Grimaldi’s, and Patsy’s. All of these NY pizzerias serve coal-fired pizzas, but Apizza Scholls actually bakes their pies in an electric oven. Hey, whatever works! We honestly couldn’t tell the difference.

The sauce on the New York Red was really good, and the crust was amazing. Probably better than the crust at Grimaldi’s or Patsy’s (but maybe not quite as good as Totonno’s). Somehow, they managed to get that awesome char on the crust with an electric oven.

We thought that this was a great first stop in Portland, and we would 100% come back here again. After looking at these photos again, I think we need to plan another trip back to Portland ASAP.


To visit:

Apizza Scholls
4741 SE Hawthorne Blvd
Portland, Oregon 97215

#46 Serious Pie

April 23, 2016

Seattle, Washington

Right after our LA trip, we booked another trip out west to Seattle and Portland to visit some friends.  We had a long weekend in Seattle and we spent most of the weekend exploring the market and the waterfront and eating plenty of donuts. We didn’t go visit the Space Needle or the original Starbucks, but we did see fish being thrown and ate plenty of seafood on the docks. There was only one pizza place on the list in Seattle, Serious Pie, so we went with our friends for dinner after one of our days exploring.

We were a group of four, and if you are a regular reader of this blog, you know that we usually need to order about one pizza per person. However, we had spent most of the day eating, so we only ordered three different pies here. It was a good choice.

We ended up trying a regular Margherita, with buffalo mozzarella, tomato sauce, and fresh basil, a sausage pie with roasted peppers and provolone, and a potato pizza seasoned with rosemary and topped with pecorino romano cheese.

Side note: Serious Pie also has biscuits at one of their locations! We did not try them, but I get the feeling that they are almost as famous for the biscuits as they are for the pizza. They look pretty awesome.


Overall, we liked these pizzas a lot. They are apple-wood fired in a stone oven, which means that the crust is nicely charred. The crust was also very airy and light, which was good considering all of the donuts we had eaten earlier in the day. The cheeses and meats were fresh and there were some really interesting flavor combinations on the menu. We really liked the ratio of sauce:cheese on the Margherita. The potato pizza didn’t quite live up to the one at BAR, but we think that a potato pizza is a bit on the heavy side with such a thick crust.

One of the Serious Pie locations has recently closed (as of May 1st) to make room for a Starbucks Roastery and Tasting Room. It is not an exaggeration to say that Seattle has plenty of coffee snobs. For a while, the pizzeria was operating as a part of the Tasting Room, but no longer. Luckily there are a couple of other locations in Seattle that you can visit.

And the next time we go to Seattle, we should try some of these. If we don’t fill up on donuts, of course.

To visit:

Serious Pie
316 Virginia St
Seattle, WA 98101

#50 Santillo’s Brick Oven Pizza

May 12th, 2017

Elizabeth, NJ

We were excited to see another New Jersey pizza place break on to the 2016 101 Best Pizzas list, in part because it meant that we wouldn’t have to drive across the country to try it! Santillo’s is located in Elizabeth, NJ, not far from Newark airport, and it took us about half an hour to drive there last Friday after work from our house. I made Eric drive, because I always manage to get myself lost driving around Newark airport.

Santillo’s Brick Oven Pizza has probably the most unique menu we’ve seen. Instead of specialty pizzas and toppings, they list the style of pizza by date, giving you a pizza timeline. There is the 1948 style tomato pie, with no mozzarella and just grated cheese. You have the 1964 classic style, which gets a drizzle of olive oil and sprinkle of parmesean that was popular back then. The 1990’s style has a thin, soft crust.

You can also specify how well done you like your crust, from “6 minutes – soft” to “10 minutes – brown/black”. You can order any pie as a round pie or Sicilian. And you can add whatever toppings you’d like, at $4 a pop.

We went with a 1960’s style pizza, which has “less cheese, more sauce”. The crust was thin and crispy, and the sauce was so good. We got half with spinach, because Eric doesn’t like to keep anything plain. We almost went with the lasagna pie because it looks so good in pictures, but we were more intrigued by the different years and styles.


They make their pizzas to go, so there isn’t any seating inside. We were worried that the pizza wouldn’t be as hot if we took it all the way home, so we found a parking lot on the back of the building and sat and ate our pizza there.

The pizzas reminded us a bit of the pies at Star Tavern, and it is hard to say which pies we liked better. Next time we come, we’ll have to remember to bring our own beach chairs so we don’t have to sit on the ground. This will become a regular in our pizza rotation, I think, although I’m not sure that we will ever have the restraint to wait until we get home to eat it.


To visit:

Santillo’s Brick Oven Pizzeria
639 S Broad Street
Elizabeth, NJ 07202


#71 Scuola Vecchia Pizza e Vino

May 7, 2017

Delray Beach, FL

This past weekend, Eric found himself down in Florida for a bachelor party, not too far away from Delray Beach. Of course, he had to stop at this new addition to the 2016 list, Scuola Vecchia Pizza e Vino, and he brought his brother and friend. He sent me the pictures, which made me immediately jealous that I was not there. I quizzed him about his trip and the pizza.

First of all, what pizzas did you order?

At first neither Jordon or Scott wanted pizza so I was upset I couldn’t try a bunch, but then I convinced them. I got a Regina Margherita (basic Neapolitan), Jordon got the Pizza con Pistacchio e Salsiccia, and Scott got the Keste’. Overall, I think a pretty good mix, but if you were there we could’ve gotten some veggies.


Did one stand out as the best? 

We all agreed the Pistacchio e Salsiccia was the best.  I think it was actually better than the one at Keste in Manhattan. The sausage was the crumbly kind and the pesto was delicious.


(Barbara says: This is saying something, because we are big fans of Keste in Manhattan).

Which pizza would I have ordered?

I think you would have gotten either a Margherita, or the Roberto (burrata).

(Barbara says: This is probably correct. Eric knows that I like my burrata.)

How do these pizzas compare to the other Neapolitan pies that we’ve eaten?

These were definitely cheesier. Since the center crust was thin (as it should be for Neapolitans), it made it tough to lift up without it drooping or having toppings fall.  But the crust was perfect (not as doughy as the one in San Fran or Sotto). The sauce was very good.  The place itself was also very Italian with a nice colorful wood oven in the back.


How was the bachelor party?

Tiring. It was hard to get everyone to agree on what to do, and everyone was being cheap so we didn’t go to Sunfest (which was the whole reason we went to West Palm last weekend). But it was nice seeing everyone.

Did you miss me eating pizza with you?

Yes. I couldn’t compare it to anything. And you are more well-versed in everything pizza so it could’ve been a better conversation over dinner.  I felt very snooty when talking to Jordon and Scott, I hope we don’t come across that way to everyone!

(Barbara says: We probably do. Sorry everyone.)


If we go back to Florida, would we make a stop here?

Probably not. I’d rather go to Atlanta for those pizzas and then just get other food in Florida.

Eric also found it funny that his brother pointed out that there was a book called “Where to Eat Pizza” and jokingly asked if we had it. And he could actually say “yes” because we do have it! Jordon, you obviously didn’t read my blog post last week.

Thanks, Eric, for checking this one out. Next time, I’m going to make you write the blog post.

To visit:

Scuola Vecchia Pizza e Vino
522 E Atlantic Ave
Delray Beach, FL 33483


#100 800 Degrees & #40 Gjelina

April 17th, 2016

Los Angeles, CA

After all of the biking on LA Day 1, we (Eric) were very excited to be able to walk to the next location on the 101 List. 800 Degrees  has a location right in downtown Santa Monica, about a 10 minute walk from where we were staying.


800 Degrees is as close as you can get to fast-food pizza. You pick a crust, a sauce (red, pesto, or no sauce), then customize with your choice of vegetables, meats, and cheeses. Or, you can pick one of the chef’s classic pizza combinations. They have a decent variety of appetizers and sides that you can try. Also, if you follow their instagram, they post a daily “Pizza of the Day”, which is half off the price of a normal pizza (so, about $4). We weren’t fans of whatever the PoTD was when we went, so we decided to try a regular Margherita (are you surprised?), and then ordered a second pie with a pesto base.

The pies were done so quickly, which was probably the best thing about this place. If you are in a rush, and want a fast, but decently good, Neapolitan pizza, this is a great place to stop. Does it compare to the other Neapolitan pies that we’ve eaten around LA (and the rest of the US)? No. Not at all. But it wasn’t bad, either.


We’ve been to other fast-casual pizzerias and this one is probably our favorite of the bunch, but it could never take the place of a real Neapolitan pie. The cheese was a little undercooked, and the crust was just nothing special, and apparently can be hit or miss.  It does have some things going for it, though, compared to other fast casual joints like MOD  Pizza and Blaze, including more toppings (43 vs 23 and 24) and a more Neapolitan-style crust. The toppings are all fresh, and there are some unique ones, like truffle cheese.

We aren’t surprised by the trend that fast casual pizzas are gaining in popularity. In 2015, 3 of the top 5 fastest growing brands in the top 500 chain restaurants were pizzerias (although, 800 Degrees wasn’t one of them). Our friend in LA swears by Blaze, but we didn’t have the chance to try that out this time around.                                             

Our final pizza stop in LA was at Gjelina, and we had made a dinner reservation beforehand. Since Eric had an early evening flight, we had to get in right as Gjelina opened for dinner in order to have enough time to eat and drive him to the airport. We were cutting it a bit close.

Since there were three of us, we were able to try a couple of different pies. We got a Pomodoro with burrata, and this shaved asparagus pie with leek, shallot, garlic, fontina, and an egg on top. It was awesome. It just felt like spring. I think we may have also had a salad (I seem to remember getting something with kale), but these pizzas must have overshadowed anything else that we tried, because I can’t remember eating anything else.

It was great to end our LA weekend with these pizzas, which gave Mozza a run for our favorite pies of the trip. A couple of tips if you decide to make the trip to Gjelina:

1) Make a reservation. Weeks in advance, if you are making a special trip. Unless you happen to enjoy queuing for a few hours.

2) Give yourself a lot of time to find parking around Abbot Kinney. You’ll be driving in circles.

3) Eat outside if you can, because the inside is pretty loud.

4) Bring a lot of money, because you will want to try ALL of the appetizers and pizzas. This is Los Angeles, so nothing is inexpensive.

5) As full as you are after eating here, you should make a stop for the amazing ice cream at Salt & Straw. Don’t worry – you will have time to digest your pizza because there will certainly be a line there too.


Oh, and they have a cookbook. And maybe a New York restaurant coming soon? Adding this to our list right now…

To visit:

800 Degrees
120 Wilshire Blvd
Santa Monica, CA 90401
(or other locations)

1429 Abbot Kinney Blvd
Venice, CA 90291

#70 Barone’s Italian Restaurant, #4 Pizzeria Mozza, & #43 Sotto

April 16th, 2016

Los Angeles, CA

Last April, I was lucky enough to go to LA for a conference, which was Thursday through the following Wednesday. I had the weekend off, though, so Eric decided to fly out and meet me and eat pizza! There are 5 pizza restaurants on the 2015 list in Los Angeles, and we only had two days to hit them all. We knew it would be tight, but we also knew that our stomachs could handle it.

Eric flew in too late on Friday night to try and go out for pizza, so we started our pizza adventure on Saturday. We didn’t have a car, so we decided that we’d make a day of it and borrow my friend’s bikes to take a tour of LA.

Our first stop, Barone’s Famous Italian Restaurant, opened at 11 am, and was a 17 mile bike from where we were staying in Santa Monica. Google told us that it would take us 2 hours, so we planned on taking 3 and left around 8 am. It was a good thing that we gave ourselves the extra time, because Google failed to tell us that the route required biking OVER the Hollywood Hills. For anyone who has been to LA, these are no small hills. People go HIKING in these hills, and we decided to ride our cruiser bikes there. It is a very good thing that Eric did not realize this ahead of time, or he probably would have made us take a Lyft.

So I wish I could tell you that this pizza was worth it, but it wasn’t. The restaurant menu actually looks pretty good, but we were there for the pizza. We went with the Grilled Vegetable pizza, but we maybe should have gone for one with sauce, or just one that had a lot of cheese. The crust is really thin, almost like a cracker.  It was baked in a sheet pan and was served on the sheet pan, too. There were too many capers on it, and it was really salty and dry. The cheese wasn’t very good, and the veggies were sort of soggy. Overall, we were disappointed with our choice, but we knew that we had plenty of other pizzas to try so we thought of it as an appetizer and moved on.


Luckily, our next stop did not require us to bike all the way back over the hills, and instead we biked into Downtown LA. It took us a little over an hour to get to Pizzeria Mozza, which was about 11 miles away from Barone’s. Here, we were not disappointed. Mozza is ranked at #4 on the Daily Meal list, and is another restaurant owned and operated by Mario Batali and Joe Bastianich. We couldn’t make a reservation, so it worked out good for us that we got there at an unusual lunch time, and we got seated right away.

We tried two pizzas here. We had to try the famous squash blossom and Burrata pizza, and we also got a white pizza with mushrooms. The crust was really good and airy, although there was a lot of it. We also didn’t really get a good taste of the sauce, but this is one time when we felt that the sauce didn’t really matter. The flavors of both pies were on point, and we wished that we had room to try some of the desserts here. Also, Mozza introduced us to the amazingness that is Burrata on pizza. We wish there could have been more of it!


It was a nice, easy, 12 mile bike back to Santa Monica (mostly downhill), and we had a quick break before heading out for dinner to the third pizzeria of the day, Sotto. We got our friend to come with us for dinner, and she has a car, so Eric was thrilled that we didn’t have to bike there.

At Sotto, I went with the Margherita, but we also tried the Guanciale with pork, ricotta, and scallion, and the Biancoverde, which had a great kick to it. We also started out with the homemade bread, which was a great decision. We still wished we had more Burrata.


We loved the atmosphere of Sotto. It has a really cool, LA vibe, although it was a little dark inside (see: poor photos). It has a great wine list. It isn’t so much a pizzeria as an Italian restaurant, but the pizzas are really good. The crust was almost as good as the crusts at Mozza. We’d definitely stop back here for pizza and dinner again.

Stay tuned for our Day 2 LA post next week. We want to give a special shout out to Lyssa for helping us eat all these pizzas, stay at her house, and take her bikes around on our long tour of LA. Also, thank you for not telling Eric that “biking into the Valley” meant biking over some crazy hills. It was better that he didn’t know what he was in for.

To visit:

Barone’s Famous Italian Restaurant
13726 Oxnard St
Valley Glen, CA 91401

Pizzeria Mozza
641 Highland Ave
Los Angeles, CA 90036

9575 W. Pico Blvd
Los Angeles, CA 90035

Phoenix, take 2

April 28th – May 1st, 2017

Phoenix, AZ

This past weekend I took a trip to visit a friend out in Phoenix, without Eric. Since there was only one pizza place that made the Daily Meal’s 101 list (Pizzeria Bianco), and I was planning on being in town for 4 days, we had to do a bit of searching for some new pizzas to try.

We started out back at Pizzeria Bianco, though, because it is so close to the airport and I was hungry for pizza after a long day of travel. It was so nice out and we were able to sit outside and enjoy our pizzas. We almost ordered the same thing that we got the first time (the Margherita and the Biancoverde) but switched it up at the last minute to try the Wiseguy, which was also a white pizza, but has roasted onions, and fennel sausage.  It was a good choice. Our one complaint would be that the sausage was a sliced a little too big.


Pizzeria Bianco was the very first restaurant off of the list that we hit on our pizza adventure back in 2015. We didn’t have any of the other pizzas to compare it to back then. Now, after having been to 101+ pizzerias (many that are similar Neapolitan-style), I can see why Bianco gets rated pretty highly. It is definitely on par with many of the NYC Neapolitan greats, although the toppings tend to be more adventurous in NYC. The crust was probably the best of the AZ pizzas that we tried, but doesn’t quite live up to the best that we’ve had. But overall it was a solid start to the weekend.

After taking a break from pizza on Saturday, we ended up wanting more pizza on Sunday night. We decided to consult the trusty Where To Eat Pizza book that was kindly gifted to us. If you haven’t seen it, this book is awesome. It features over 1700 pizzerias from around the world that have been recommended by local chefs and pizzaiolis, with addresses, hours, and short blurbs about each one. It is divided by continent and country, and US city, state, or region . We’ve been making our way through several of the NYC recommendations and have mostly been happy with the pizzas highlighted.

The book listed about 6 pizza places in the Phoenix/Scottsdale area (including Bianco), so we decided to make it easy for ourselves and went to the closest one. This happened to be LAMP Pizzeria.

Again, we took advantage of the sunny-but-not-too-hot weather and sat outside. We started with the eggplant parmesan appetizer, which is a perfect bite-size to share between two people who are saving room for pizza. We had a harder time choosing pizzas here than at Bianco because there is more of a selection, but we ended up getting another white pie with roasted mushrooms, sausage, ricotta, and sliced red onion, and another Margherita, which was topped with arugula and freshly sliced parmesan cheese.


The crusts on these were thinner than Bianco’s, but held up to the toppings and had a nice crunch. The sliced parmesan on top of the Margherita really made the pizza. Again, we weren’t thrilled with the sausage on the white pie. It was clumped sausage this time, but the flavor wasn’t our favorite. A good, solid, pizza, but at the same time they probably “won’t be causing Chris Bianco any sleepless nights”.

Side note: In case you were wondering why the pizzeria is called LAMP (I was, because it is a really strange name for a pizzeria), it is an abbreviation for “Lindsay and Matt Pilato”, who are the owners and chef.


My flight back to NJ was on Monday, and since I was taking the red eye we had time to cram in one last pizza stop. For this last stop, we stepped away from the lists and tried another local place that my friend had heard of, Humble Pie. Again, we sat outside, so that I could soak up as much AZ sunshine as possible before my flight back East. We started with a couple of sangrias (because, happy hour!) and an order of the cheesy bread, which was essentially pizza dough with just cheese.


Since the cheesy bread made me a bit full of cheese, I went with the Organic Local Vegetable pizza (without cheese), and my friend ordered (you guessed it!) sausage. Humble Pie actually has three different sausage pies on the menu, and this was the signature sausage. We have to say that it was the best sausage of the three that we tried this weekend. I liked the vegetable pie, but picked off the olives, of course.

Eric is once again sad that he missed the Arizona pizza, but we’ll be back!

To visit:

Pizzeria Bianco
623 E. Adams Street
Phoenix, AZ 85004

LAMP Wood Oven Pizzeria
8900 E Pinnacle Peak Rd
Scottsdale, AZ

Humble Pie
6501 E Greenway Pkwy
Scottsdale, AZ 85254

#85 Sal’s Pizza

April 10th, 2016

Mamaroneck, NY

Sal’s Pizza in Mamaroneck is ranked mainly for their Sicilian pie. We took our friends Claire and Jeff out to Mamaroneck one weekend afternoon to test it out. Mamaroneck, for anyone who doesn’t drive around NYC that often, is right in Westchester County, right off of I-95 as you go into Connecticut. It is probably an hour drive from our house in NJ to get there. I can’t remember if Eric got us lost driving there – the chances are good that he did.


When we went here last April, it had been a while since we had eaten a Sicilian slice. We’d been so busy eating our way around the NY slice joints! It was good to change it up. We ended up just going with a plain Sicilian pie to split between the four of us, which ended up being plenty of food. Next time we probably would have also tried the salad pie, since it seems to be another popular option.

Sal’s is known in the area to have lines out the door for these Sicilian slices, but we were there for lunch and got a table right away. The pizzeria is very old-school, and just what you’d expect from a 50-ish year old restaurant in terms of both atmosphere and decor.


As for the pizza, it is also pretty traditional. The regular slices looked like traditional NY slices. For the Sicilian, the crust was good. It was nice and airy and not too dense like the crust on some Sicilian slices that you find around NYC. The sauce was on the sweeter side. The mozzarella was not put on lightly (as you can see in the picture above). The Sicilian slice was pretty much everything that you’d expect from a Sicilian slice, although it also sort of reminded us of Ellio’s frozen pizzas.

We know that some people like their pizza full of cheese and grease. If that’s you, you should make a stop here at Sal’s as soon as possible. You probably aren’t trying to stay the same pants size while eating pizza 2-3 times a week.  While we will never turn down a slice of pizza, so much cheese isn’t really our thing.

There’s a rumor that Joe Torre used to stop here for pizzas on his way home from home games. I’m not sure if that’s true or not, and we think he probably could have found better pizza in the area. But it is quite possible he is one of those cheesy pizza lovers, in which case, we’d understand why he made the stop.

To visit:

Sal’s Pizza
316 Mamaroneck Avenue
Mamaroneck NY 10543







#7 Louie and Ernie’s

April 3rd, 2016

Bronx, NY

After our trip to Queens, we decided to hit another NY borough and we headed up into the Bronx to try another NYC classic pie. Louie and Ernie’s ranked high on the Daily Meal list, in the top 10, so we had some major expectations. When we were researching why it was ranked so high, we kept reading about the sausage, so of course, we had to get half of the pie with sausage to see what the fuss was all about.

The closest you can get to Louie and Ernie’s on the subway is by the 6, but then it is about a 15 minute walk from there. So in total, it took us about an hour to get there from work. The restaurant has a really local vibe, and they only serve pizza.

The sausage was the clumpy-style, instead of the sliced-style (are there technical terms for this?), which we decided that we prefer. The sausage is also made locally, right up the street. We loved the crust on this one, and the ratio of sauce:cheese.

We aren’t quite sure why this is ranked so high, though. Sure, it was a good NYC slice, but to rank it higher than John’s of Bleecker, Patsy’s, or Totonno’s is strange. We liked all of those better. We ranked it on our lists at #40 (Barb) and #69 (Eric), so decently far from the top 10. If we find ourselves back in the Bronx, though, it will be the first place on our list.

To visit:

Louie and Ernie’s
1300 Crosby Ave
Bronx, NY 10461