Garlic confit with whipped ricotta poached pear with gorgonzola and hot honey and cacio e pepe (mascarpone, aged mozzarella, Pecorino Romano, Parmigiano-Reggiano and black pepper) are musts. Square slices are this place's most prolific offering, and 11 versions combine the classic New York Sicilian pie style (less airy dough with a tighter crumb) with the lightness and variety of Roman al taglio slices. Frank Tuttolomondo's Upper West Side shoebox-sized pizza-by-the-slice joint bucked the trend in 2018 with a glowing review a year after branching out from his family's nearby pizza operation. More than a century passed without any NYC pizzerias meriting many stars from New York Times restaurant critics. Website: Address: 278 Bleecker St, New York "The Boom Pie" – with roasted tomatoes, ricotta, garlic and basil – is a staff favourite, but start with one of three "John's Classics" – tomato sauce, aged mozzarella and flourishes like Pecorino Romano, oregano, a black pepper crust and fresh basil. There are 16 toppings and eight specialty pizzas (full pies only). Pizzas come medium (14in) or large (16in), thin and crunchy. And with its gruff servers, no-reservations policy and no-slices mantra, it exudes old-school charm. While John's relocated to its current location in 1934, it's still one of the oldest pizzerias in the nation. Lombardi's, located a mile away, has long claimed to be " America's first pizzeria", but Neapolitan pizzamaker Filippo Milone (the driving force behind Lombardi's) was also instrumental in the origins of John's, which was originally called Pizzeria Port'Alba (thus, its current sign). This pies-only, coal-fired West Village institution has more pedigree than most American pizzerias. Best old-school vibe: John's of Bleecker Street Greatpizza can be an adventure and tell a story, but ultimately, the best pizza is one you're thinking about having again before the one you're eating that moment disappears.Īfter 14 years of tasting, writing about and ranking the city's slices and pies, here are my picks for New York City's best pizza spots.Ģ. Criteria for judging? A near-equal sauce-to-cheese ratio and a flavourful crust (no "gum line" – undercooked dough between the crust and toppings) with an undercarriage that never fully cracks when folded. Arguably the five boroughs' most famous slice, Joe's, is the baseline. The city's "best pizza" is as important an opinion as it gets around here. A bragging right and backbone of identity born of late 19th- and early 20th-Century Italian immigration, pizza and New York's ties run deep. No city has slice or pie culture quite like it, and no visit is complete without it. Whether it's a quick lunch, an after-school snack, a destination dining experience or a late-night soak-up, pizza powers New York City.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |