#48 Juliana’s Pizza

December 6th, 2017

Brooklyn, NY

When our grand plans to hit Totonno’s were busted yesterday, we decided to make another trip to Juliana’s instead.  I’ve mentioned Juliana’s before because we’ve been there several times now, but 2017 is the first year that it officially made it on to the 101 Best Pizza Places list since we’ve started traveling cross-country for pizza. We thought that we should go back to document it officially as part of our pizza journey.

As I previously mentioned, Juliana’s is located in Brooklyn right next door to the classic pizzeria Grimaldi’s. It’s Grimaldi’s fancier, more expensive, and somewhat less popular little sister pizzeria. It ranked in 2017 at #48, which is pretty high for a new appearance (although it DID make the previous list in 2014, but then it disappeared for two years). It ranks lower than Grimaldi’s, though, which usually falls around the top 25. Strangely, Juliana’s also came up as the top pizza place in the US according to TripAdvisor? We’d like someone to explain that to us.

The comparisons of this pizza with Grimaldi’s are valid, because Juliana’s was also opened by Patsy Grimaldi in 2012 after he had sold the rights to the original Grimaldi’s name. Juliana’s is named after Patsy Grimaldi’s mother, and is actually located in the original location of Grimaldi’s, using the original brick oven. So obviously, there is a sort of rivalry that has arisen between the two restaurants.

We usually go for the same order at Juliana’s – the Margherita. We alternate between a large and a small. Honestly, they are about the same size and almost the exact same price, so we usually go for the large. This time we went for the small, but only because we also ordered the meatballs for an appetizer, and we have way too many Christmas cookies sitting on the counter at home.

We end up at Juliana’s when we are either a) too tired or cold to wait in line for Grimaldi’s (although sometimes the line at Juliana’s can be just as long), or b) wanting a more romantic dinner.

Juliana’s is the nicer of the two restaurants, but is also smaller. The waiters are (generally) more friendly, and the options on the menu are trendier and less traditional. It is a great date-night restaurant. Grimaldi’s is more classic NY with it’s old school booths, crowded atmosphere, and the old Brooklyn man who makes you wait at the door until your seat is ready. The pizza is essentially the same, though. Both are good. Grimaldi’s is cheaper. This head-to-head review gives Juliana’s the edge, but honestly, we think that it depends on the day. We’ve been to both places multiple times now, and it is really hit or miss for both of them.

To visit:

Juliana’s Pizza
19 Old Fulton Street
Brooklyn, NY 11201

 

 

 

 

 

#32 Al Forno

July 2nd, 2016

Providence, RI

Not much tastes better than pizza after sitting in holiday traffic for hours. We had one more stop for pizza in Providence, so we drove out to Rhode Island to Al Forno. We actually drove out to Newport (mainly for this), but stopped in Providence on the way for lunch.

The restaurant has been open since 1980, and is situated in an old stable near the waterfront. While they serve plenty of Italian food, the pizza is what everyone talks about. Primarily because Al Forno serves a completely unique style of pizza. I mean, just look at it! Does that look like any pizza that you’ve had before?

Al Forno is considered the birthplace of grilled pizza. The owners wanted to take advantage of their wood-fired grill, so they used it to cook the pizza dough as hot and as fast as possible. The result is an unusually shaped dough with visible charred grill lines, which they top with a variety of toppings.

We love making pizza on the grill, but we had never seen a restaurant grill pizza before! We tried two pizzas here, the “spicy” Margarita and the Tuscan Kale Pesto. Overall, the flavors were great and we loved the grilled crust. Our one complaint was that the pizzas were a bit on the oily side. The amount of cheese and tomato on top was perfect and not too heavy, but the oil really ruined the light taste. We looked into the crust itself a bit more (so that we could perfect our pizza grilling technique at home) and found that the dough here is hardly proofed, which helps it to keep its structure over the grill. The dough is also soaked in olive oil before being put on the grill to keep it crispy.

You should note that the pizzas are actually considered appetizers here, although we (and many others) obviously order them as main dishes. We also ordered the bruschetta to start. You should note that bruschetta here is not served with tomatoes. It is really just thick, Italian bread covered with a generous portion of olive oil and garlic. More like garlic bread to us? The waitress assured us that this is the “most traditional” form of bruschetta. Turns out, she’s right, but we prefer the non-traditional kind with tomatoes.

Overall, we liked these pizzas a lot, but mainly for their individuality. It was really nice to sit outside and enjoy them, but they didn’t make it to the top of our lists.

We did take away some handy tips to use for grilling our own pizzas, though! Which we can put to use now since Eric finally bought himself a grill.

To visit:

Al Forno
577 South Water Street
Providence, RI 02903

#28 Lucali

June 23rd, 2016

Brooklyn, NYC

After getting back from our pizza weekend, we had to take a short (one week) hiatus from eating pizza. When we were sufficiently recovered, we visited another of the top-ranking Brooklyn pizzerias on the list, Lucali.

Lucali may be the most romantic pizza place that we went to on the list, and there is a good reason why it is ranked so high. Tucked away in Carroll Gardens, the restaurant only seats a few tables at time, and it has a quiet ambiance, and makes amazing pizza.

The pizza here is kind of like if you were to smush all of the other NY greats together. The fresh basil on top from Di Fara,  minimal available toppings, like the classic slice joints (Joe’s), and a soft, Neapolitan-like crust.

Recommendations if you want to try the pizza here (and you really should!):

  1. Do NOT come here with a group of people – bring your husband, date, or best friend, but keep it small. Or you may never get a table.
  2. The restaurant officially opens at 6, but they start taking names for tables at 5:30. We didn’t realize this and showed up right before 6, and had over an hour wait to get a table. If you are on a time crunch, make sure to get your name in for the first seating. Like many of the other Brooklyn greats (see Emily or Paulie Gee’s), the line can be long. Otherwise, be prepared to wait AT LEAST an hour. We went on a Wednesday night. I’ve read about people who show up at 5:30 on a Friday and don’t get a table until 8 pm (just warning you!).
  3. BYOB! Do I have to say more? You probably have plenty of time after you put your name in to go find a bottle of wine.

When you have to wait for your pizza, your anticipation really grows. The longer the wait, the more you feel like the pizza has to live up to the wait. Well, you really don’t have to worry about that here. This pizza really lived up to the wait. We both rated this on our personal lists much higher in the top 20.

We ended up ordering half plain, half pepperoni. The pizza is expensive, and so we didn’t want to order two. We also were happy to not have too many topping selections – simple is sometimes best. We left happily full, but not stuffed.

After writing this, I think we need to go back here as soon as possible. We’d wait over an hour again for this pizza if we had to.

To visit:

Lucali
575 Henry Street
Brooklyn, NY 11231

#36 Santarpio’s

June 5th, 2016

Boston, MA

If you’ve been following my posts on our birthday camping pizza road trip, you will know that we spent the weekend in Portland, Maine, eating pizza and trying out our brand new (hand-me-down) canoe. That Sunday was Eric’s birthday (!!) and so as we drove back down to NJ, we stopped in Boston for our last Boston pizza stop of the weekend at Santarpio’s.

Even though I spent several years in Boston for college, I had never been to (or actually, heard of) Santarpio’s. I realized that this was mainly because it isn’t located downtown and is found in an area of Boston where I never, ever visited ( East Boston, out near the airport). East Boston is actually an island, and only connected to the main city by tunnels (not walkable). Any Boston local will have heard of Santarpio’s, though, because it has been serving pizzas since 1933 and has a pretty solid following.

It was kind of nice that Santarpio’s was outside of downtown – we didn’t have to fight any crowds to get there, we didn’t have to struggle to find parking (like we would have in the North End), and we got a table quickly for lunch! And since it was Eric’s birthday, he talked one of his Boston-resident friends into joining us out in Eastie.

We ended up with the cheese, sausage, and garlic pie. We heard that you had to try the sausage here, and I was outnumbered by meat eaters. Also, it was Eric’s birthday, and he loves a good sausage pizza. You should know that the pizzas here start with the toppings on the bottom. Don’t expect an even distribution of toppings, either. They don’t make a lot of exceptions, so don’t expect them to. The sauce was good, and the crust was even better. Nice and crispy, but sturdy to hold up to the cheese and toppings.

The pizza here is made in it’s own, old-school style, which kind of reminded us of Lombardi’s in NYC (but bigger, and cheaper). It is just as good as Pizzeria Regina, and you don’t have to fight the crowds for it. Although you do have to figure out the best way to get over to East Boston.

To visit:

Santarpio’s
111 Chelsea Street
East Boston, MA 02128

#8 Buddy’s Pizza

May 28th, 2016

Detroit, MI

After eating all of the pizzas that Chicago had to offer, we were ready to try another style. Luckily, our final road trip stop was in Detroit, at Buddy’s Pizza. We had heard that Detroit-style pizza could be pretty heavy, so we planned ahead and only ordered a small deep dish at Lou Malnati’s for lunch.

Buddy’s Pizza is the most famous pizzeria in the area because it was the first to make Detroit’s signature style pizza. It opened in 1946, right on the corner of Six Mile Road and Conant Street. It now has 12 locations around Detroit, but of course we wanted to go to the original one. When we pulled into the parking lot, we weren’t sure if we had the right place. There wasn’t much around the pizzeria in terms of other shops or homes, and the restaurant itself looked almost like it was closed because there weren’t any windows and the door was sort of tucked away. If it wasn’t for the decent number of cars parked in the lot and the large signs reading “Voted #1 best pizza” painted on the outside of the brick exterior, we probably would have driven away.

We ended up ordering one of the traditional square pizzas. We went with the 8-slice version (they also sell a 4-slice version), which is topped with a Motor City cheese blend, which is a mix of fontinella, asiago and brick cheeses, and a tomato basil sauce. They had a good selection of specialty pizzas as well, but for our first Detroit-style experience, we wanted to go with the classic.

If you’ve never tried Detroit-style pizza, it is similar to a Sicilian pizza. They are both square, with a thicker crust, and heavy on the cheese. The difference is mainly that Detroit-style has a nice crispy cheese around the outside of the crust. The sauce is also put on top of the cheese here, and in globs. The sauce was so good, we wished there had been more of it.

You may have noticed Detroit-style pizza popping up in other locations around the US – specifically in NYC. We’ll chat next week about our experience with these other Detroit-style pies, but we’ve found that the best is still the original, and Buddy’s deserves it’s solid ranking near the top of the list.

To visit:

Buddy’s Pizza
17125 Conant Street,
Detroit, MI 48212

101 Best Pizza Places list 2017

We’ve been waiting for the new Daily Meal 2017 list to come out so that we could add some new pizza places to our list. In case you missed it, the list came out last week! We were even more excited to see the results this time because we had the opportunity to vote on the winners (which was SO COOL) along with 55 other people. You can even see us mentioned in the article.

So, now to the results. Overall, we were pretty happy with the results this year.

101 Best Pizza Places (2017) : places in bold are new to the list in 2017!

#101 Inferno, Darnestown, MD
#100 Il Forno, San Antonio, TX
#99 Crust, Cleveland, OH
#98 Proof, Miami, FL
#97 O4W Pizza, Duluth, GA
#96 Metro Pizza, Las Vegas,
#95 The Cheeseboard, Berkeley, CA
#94 Moose’s Tooth Pub and Pizzeria, Anchorage, AL
#93 Burt’s Place, Chicago
#92 Reservoir Tavern, Boonton, NJ
#91 Micucci Grocery, Portland, ME
#90 La Nova, Buffalo, NY
#89 Deniro’s, Depew, NY
#88 Sofia Pizza Shoppe, NYC
#87 Pizza Gruppo, NYC
#86 Papa’s Tomato Pies, Robbinsville, NJ
#85 Colony Grill, Stamford
#84 Pizzeria Beddia, Philadelphia, PA
#83 Pizzeria Locale, Boulder, CO
#82 Serious Pie, Seattle, WA
#81 Del Popolo, San Francisco
#80 Sotto, Los Angeles
#79 Gjelina, Los Angeles
#78 800 Degrees, Los Angeles
#77 Pizzeria Lola, Minneapolis, MN
#76 Vito & Nicks, Chicago
#75 Nellcote, Chicago
#74 Bocce Club Pizza, Buffalo, NY
#73 Providence Coal Fired Pizza, Providence, RI
#72 Pizza Brain, Philadelphia, PA
#71 Lorenzo and Sons, Philadelphia, PA
#70 Amore Pizza, Queens, NY
#69 Little Vincent’s, Huntington, NY
#68 King Umberto’s, Elmont, NY
#67 Williamsburg Pizza, NYC
#66 L&B Spumoni Gardens, NYC
#65 Emily, NYC
#64 Santillo’s Brick Oven Pizza, Elizabeth, NJ
#63 Mike’s Apizza & Restaurant, West Haven, CT
#62 Galleria Umberto, Boston, MA
#61 Area Four, Cambridge, MA
#60 Pizzeria Delfina, San Francisco
#59 Pizzeria Mozza, Los Angeles
#58 Ken’s Artisan Pizza, Portland, OR
#57 The Backspace, Austin, TX
#56 Pizzeria Uno, Chicago
#55 Pizano’s Chicago
#54 Giordano’s Pizza, Chicago
#53 Pizzeria Vetri, Philadelphia, PA
#52 Lee’s Tavern, Staten Island
#51 Louie and Ernie’s, NYC
#50 Paulie Gee’s, NYC
#49 J&V Pizzeria, NYC
#48 Juliana’s Pizza, NYC
#47 Emmy Squared, NYC
#46 Razza, Jersey City, NJ
#45 Delorenzo Tomato Pies, Robbinsville, NJ
#44 Bru Room at BAR, New Haven, CT
#43 Una Pizza Napoletana, San Francisco
#42 Pizza Rock, Las Vegas
#41 Cane Rosso, Dallas, TX
#40 Home Slice Pizza, Austin, TX
#39 Pizza Domenica, New Orleans, LA
#38 Denino’s, Staten Island
#37 Al Forno, Providence, RI
#36 New Park Pizza, Queens, NY
#35 Co., NYC
#34 Star Tavern Pizza, West Orange, NJ
#33 Zuppardi, West Haven, CT
#32 Ernie’s Pizza, New Haven, CT
#31 Santarpio, Boston, MA
#30 Flour + Water, San Fransisco
#29 Varasano’s, Atlanta, GA
#28 Umberto’s Pizzeria, New Hyde Park, NY
#27 Coalfire Pizza, Chicago
#26 Spacca Napoli, Chicago
#25 Grimaldi’s, NYC
#24 Piece, Chicago
#23 Lombardi’s NYC
#22 Rubirosa, NYC
#21 Buddy’s Pizza, Detroit, MI
#20 Prince Street Pizza, NYC
#19 Joe’s, NYC
#18 Apizza Scholl’s, Portland, OR
#17 Roberta’s NYC
#16 Pequod’s, Chicago
#15 Tony’s Pizza Napoletana, San Francisco
#14 Gino’s East, Chicago
#13 Totonno’s NYC
#12 Patsy’s, NYC
#11 Motorino, NYC
#10 Lucali, NYC
#9 Joe & Pat’s, Staten Island
#8 Sally’s Apizza, New Haven, CT
#7 Lou Malnati’s, Chicago
#6 Di Fara, NYC
#5 Pizzeria Bianco, Phoenix, AZ
#4 Keste, NYC
#3 Modern Apizza, New Haven, CT
#2 John’s of Bleecker, NYC
#1 Frank Pepe’s Pizzeria Napoletana, New Haven, CT

Like last year’s list, the majority of the places that made the list are the same as the previous year. There are a few newcomers to this year’s list – 19 to be exact. It looks like we’ll have some fun travel ahead of us, although I’m not sure we will make it out to Alaska. A Chicago trip definitely needs to happen because we still have a handful (Pizano’s, Giordano’s, Vito & Nicks) that are repeats from last year’s list that we haven’t yet made it to, and 2017 just added three more Chicago pizzerias! We also never would have thought that Buffalo was such a good pizza city, but two pizzerias from Buffalo have made it on to the list this year.

It is nice to have a new pizzeria from NJ make the list, but we were a bit disappointed when we went to Razza and actually didn’t vote for it. That post will go up later this week. We assumed that it would make the list, though, after hearing all the hype about it. Also glad to see Juliana’s and Sofia Pizza Shoppe make it on to this list – both of those spots are well deserved.

So how are we feeling about the rest of the list? Well, first of all, we are thrilled to see Frank Pepe’s back in the #1 seat. We also are happy with John’s of Bleecker at #2, but we miss Di Fara in the top 5.  Overall, we’re happy with the top 10, and Eric is thrilled to see Kesté at #4. We still personally prefer Sally’s over Modern, but that’s really just being picky. Lou Malnati’s and Gino’s East beating out Pequod’s…we aren’t sure how we feel about that. Also, Joe & Pat’s is a newbie to the list and came in at #9. We’ve been there and it was decent, but maybe not quite top 10 material (and not better than Totonno’s!).

Marg (my sister) will be glad to see Umberto’s still doing strong, and we’re happy to see our local spot Star Tavern also hanging in there. The biggest drops this year were Louie & Ernie’s up in the Bronx, which went from #11 last year to #51, and Pizzeria Beddia, which dropped from #12 back down to #84. We still think Beddia deserves top 10, but I think that the fact that it is so difficult to get to eat has really hurt it. We’re also happy to see Co. back on the list!

What did you guys think of this year’s list? Any places that you’d like to see on it? We’re still rooting for Da Legna in New Haven to break on to the list, and also we’d like to see Pizza Moto in Brooklyn come back.

And let us know if you want to take a trip up to Buffalo or out to Alaska?? We’ve got 14 new places to visit this year, and still have 9 from last year’s list!

#68 Pizzeria Uno

May 27th, 2016

Chicago, IL

If you are from the East Coast and have tried Deep Dish pizza, you probably tried it at Uno’s Pizzeria and Grill. We’ve all seen and eaten at the chain restaurant, I’m sure. I don’t think that I ever tried the Deep Dish there, but I’ve certainly tried their thin crust pizza and also that cookie deep dish dessert.

 You probably also know that the original Uno’s was started in Chicago, in 1943. It claims to have originated the “Deep Dish” pizza, and it also claims to have kept the same recipe for the last 75 years. The founders, once realizing the success of Pizzeria Uno, opened a second pizzeria right on the opposite street corner, Pizzeria Due. Today, they are the only two restaurants in the Uno’s Pizzeria chain that don’t have to adhere to the chain restaurant menu.

That means that you won’t find chicken entrées or burgers at the original Uno’s. You’ll only find pizza, and a small selection of pasta and salads (but really, who would come here for the salad?).

Additionally, while the chain may have options of thin crust pizza or “flatbreads”, at the original Uno’s you can only get deep dish. Most people will go for the “Numero Uno”, the most popular pizza, which has sausage and pepperoni, as well as mushrooms and peppers, but we were feeling like we should go a little bit lighter and just went with some veggie toppings. To be honest, though, I’m not sure that it is really possible to go “light” with a deep dish pizza. (And yes, I went on a 10 mile run the morning before I ate this.)

The crust on this was also very different from the crusts at Pequod’s and Gino’s East. It doesn’t have the crusted cheese on the outside, or the cornmeal taste. Instead, it is like a buttery, thick, piece of toast. It was actually a bit on the bland side, but you don’t notice anything missing when the pizza itself is laden with cheese and tomato sauce. This was probably our second favorite deep dish of the trip, but we can see why the locals avoid coming here. The place is PACKED with tourists.

Also, just for your information, they do serve the deep dish cookie at the original locations. If your stomach can handle it.

And to think – the original founders of Pizzeria Uno wanted to start up a Mexican restaurant instead…

 

To visit:

Pizzeria Uno
29 East Ohio
Chicago IL 60611

#17 Gino’s East

May 26th, 2016

Chicago, IL

After a morning run to burn off some of that pizza from Pequod’s, we made our way downtown for our second pizza stop in Chicago, at Gino’s East. We were excited to try our second deep dish! We’d heard that the lines can get quite long here too, because it is one of the more tourist-y deep dish pizzerias, so we made sure to show up right before the doors opened. The restaurant itself is really unique because the bars, seats, and walls are all covered in graffiti from customers. It was really cool to look at, especially during the long wait for the pizza to come out (which took about an hour). We are really not used to having to wait so long for our pizza. We can see why so many people took to drawing on the walls.

Gino’s East was opened back in 1966, and they have been serving their signature deep dish pizzas the same way ever since.  The secret crust recipe is topped with mozzarella, toppings (we went with spinach and tomato), and then a tangy sauce, and is slowly baked in cast-iron pans. The sauce goes on top so that the cheese doesn’t burn! We didn’t think that the sauce OR the crust was as good as Pequod’s, but I’m sure you’ll find plenty of people in Chicago that disagree with us.

I mentioned the crust at Pequods in my last post, and I’m going to mention the crust of the deep dish here as well because I think that it is interesting to compare all of the different styles. This crust recipe was developed by the same woman who developed the crust at the original Pizzeria Uno (post to come!). The crust at Gino’s East is thick, and yellow-colored (probably food coloring…). Some people speculate that it is made of cornmeal, but that wouldn’t really make a crust that holds up to so many toppings.  More likely, it is a combination of cornmeal and corn oil. It actually tastes kind of like a thick biscuit instead of a dough.

If you want to know anything else about the recipe for the crust or the sauce, you are out of luck.The restaurant owners are notoriously secretive about what ingredients are used.

 

Instead, you’ll have to check out one of their locations around the US (in Texas, Arizona, and Wisconsin, as well as several locations around Chicago). OR you could get their pizza delivered to you! And while you are ordering yourself one, please send us one too.

 

To visit:
Gino’s East
162 E Superior St
Chicago, IL 60611

#91 Zaffiro’s

May 25th, 2016

Milwaukee, WI

Our last pizza stop in Milwaukee was one of the classics – Zaffiro’s. Zaffiro’s has been making pizza since the 1950’s, and it has a solid following in the city. It was predominately a bar when it opened, but it was able to expand into the shop next door in the 70’s and it has stayed in the same location ever since, with the same family as owners.

Again, this is Milwaukee-style pizza, and had a super thin cracker crust. The crust holds up to the cheese and toppings here, and there was plenty of both. There was more cheese on this pizza than there had been at Pizza Man, and the cheese layer was definitely thicker than the crust itself.

We ended up choosing to order the “EBF” or “Everything but Fish” pizza. It came with both pepperoni and sausage, mushrooms, peppers, and onions. Also, black olives, which we picked off. I guess we could have ordered it without olives, but we really don’t like to be difficult, and we already had requested that the meat stay on one side of the pizza.

So, the big question is obviously: which pizza did we like better? We both gave the slight edge to Pizza Man. Mainly because it felt fresher and had more unique topping combinations. If you are looking for the traditional pizza (with the Milwaukee-style crust), then Zaffiro’s is where you should go.

There are now offshoots of Zaffiro’s pizza around Wisconsin and neighboring states. Similar to the abundance of Patsy’s around NYC, these seem to be related somehow to the original and they bake similarly-styled pizzas. However, they also have a different website from the original Zaffiro’s that we went to. We’d be interested to see how the other Zaffiro’s Pizzeria & Bar compares.

If anyone is really up for a challenge, those alternate Zaffiro’s have a good one: the “Big Z” challenge.  (Or at least this was going on last year – they may have discontinued it by now). I think that Eric and I could have finished 4 square feet of pizza, especially with that thin crust. But that would have had to be its own road trip.

Also, according to this article, the average person eats 46 pieces of pizza per year. Um, I think we are wayyy past that….

To visit:

Zaffiro’s
1724 North Farwell Ave
Milwaukee, WI 53202

Lately around NYC…

We’re doing something a bit different today and interrupting our stories from our Epic Pizza Roadtrip last year. Although we haven’t been flying around the country for pizza this summer, we’ve been exploring our hometown of NYC, and all of the amazing pizza that it has to offer. So, we thought we’d give you a look in more detail at the pizzas we have been tasting the last couple of months.

June 28th
Farinella Bakery, Manhattan

We decided to check out Farinella Bakery after hearing a recommendation from my cousin, who lives nearby. We went to the location in East Midtown, since we didn’t feel like hiking all the way up the Upper East Side. This was Eric’s first time trying this Roman-style of pizza (I had tried this in Stockholm). The pizzas are called “palams”, and you can order them whole or by the slice. We decided to order a variety of slices. Our favorite was the Caprese and the Felice, which had burrata, arugula, and parmesean. The slices are a bit pricey, but they are delicious.

July 5th
NY Pizza Suprema, Manhattan

Where has this slice joint been hiding all of our lives and why isn’t it on the Daily Meal list? Please, can someone answer that question? I walked by this place every week on my walk from PennStation and never noticed it (which may be because I walked by at 6 am, when there was no line out the door). Anyway, we finally made it. We tried the Margherita, an upside down, and a marinara slice. We say it is worth fighting the Penn Station crowds at the end of the day to get some slices here. There will be a line, but it moves fast!

 

July 26th
Tappo, Manhattan

We wanted to switch it up one day and headed up to Tappo. This place was PACKED for lunch. These pizzas have seriously thin crusts, almost like a cracker. It was a nice, light lunch, but the personal sized pizzas wouldn’t have been enough for us for dinner. We also had an order of the bruschetta. We tried the ‘shroomtown pizza and also a Formaggio Blanco with arugula. You really should make sure you like mushrooms before you get the ‘shroomtown.

It’s located in prime location for a business lunch rush, and they have great lunch specials, but if thin crust is your thing, this place should be on your list.

 

July 29th
Pizza Barn, Yonkers

One Saturday, we were going to head to Philly but our plans changed last minute. We decided to drive up into Yonkers to Pizza Barn, home of the “super slice”, which is just over 2 feet long. One “super slice” costs $12, and it was PLENTY to feed both of us.  They actually cut the slice into smaller “slices” for you.

We kind of wished that they hadn’t cut it at all because it would have been fun to eat uncut. In full disclosure: this isn’t a real “slice” of pizza. They make it on a baking sheet, one “slice” at a time. It has a full crust around it when they bake it, but then they cut the side crusts off to shape it into a “slice”. But don’t worry – we asked, and they use the discarded crust for breadcrumbs.

August 2nd, 2017
Don Antonio, Manhattan

Don Antonio is operated by the same chef and owner of Kesté, and we could see the similarities between the two Neapolitan pizzas. Don Antonio is located up in Midtown, and we were worried about the crowds when we went in for dinner one night after work, especially since the restaurant is tiny. We luckily grabbed seats at the bar. We tried the Margherita here, and one of the Rachetta, which is part pizza-part calzone, but we didn’t get to try the fried pizza. We liked the hint of salt on the crust. Don’t try to go here with a crowd, it is very tight inside.

Let us know if we haven’t made it to your favorite NYC pizza yet! We’ve got a list going and are always looking for some new options!