Pizza - what is the Best Pizza in NYC? Wishing a NYC Pizza tour suggestions

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#1 Post by William Gladstone » March 19th, 2015, 9:13 pm

I want to go to NYC and have a tasting tour of the best Pizza's,
SEEKING ideas - Best Pizza in NYC? i LIKE thin crust so John's is my favorite.

And Halavah - best in NYC?

And if you've visited Hawaii, finest restaurants in Hawaii?

Straight up,

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#2 Post by mike pobega » March 20th, 2015, 4:21 am

Must get to:
Ribalta NYC
Totonnos

must avoids:
Grimaldis

Off beaten path:
Staten Island:
Giove's
Lucastris DOUGH
Sals brick oven

Brookyn:
Davincis for square. Wait for fresh pie to come out.

Bronx:
Zero Otto Nove- sublime margarita with olives
Full Moon Pizza- great NY pie

Heres the best tip you will get: avoid anything with banners proclaiming they have won Best Pizza Award (place year here)
Last edited by mike pobega on November 18th, 2017, 8:21 am, edited 2 times in total.

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#3 Post by Ethan Abraham » March 20th, 2015, 5:42 am

There's a big problem in NYC with pizza delivery. There are many places that offer pizza at discount prices and then take much longer than normal to deliver. All of my clients have already received their mushroom pizzas, and I am still waiting for my pepperoni.

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#4 Post by Peter Keibel » March 20th, 2015, 6:31 am

Difaras and Totonno are far from Manhattan. Spend more time tasting and less in the subway - so try and do two days. In Manhattan try Luzzos, Co, Keste, Don Antonio and you should sample the original coal oven styles Lombardi's and Patsy's. When you go to Brooklyn sample DiFara, Totonno, Franny, L&B Spumoni Gardens and Grimaldi

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#5 Post by Jay Miller » March 20th, 2015, 6:35 am

Ethan Abraham wrote:There's a big problem in NYC with pizza delivery. There are many places that offer pizza at discount prices and then take much longer than normal to deliver. All of my clients have already received their mushroom pizzas, and I am still waiting for my pepperoni.

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#6 Post by Ramon C » March 20th, 2015, 7:34 am

I'll repeat some of the already suggested ones and add a few (in bold) that aren't listed yet:

Motorino

Keste

Luzzo's

San Matteo Panuozzo in the Upper East Side

Forcella in EVillage

Peasant (good restaurant pizza and pasta in LES)

Don Antonio

Co

Lombardi's

Numero 28
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#7 Post by Jorge Henriquez » March 20th, 2015, 7:53 am

Isn't Original Ray's as close to Asia Perfect as pizza gets in NYC? That's what I was told.
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#8 Post by Brent C l a y t o n » March 20th, 2015, 8:07 am

Maybe you should look on Yelp. [berserker.gif]
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#9 Post by Chris.Martin » March 20th, 2015, 10:05 am

We did a Pizza tour last year via Scott's Pizza tours and it was one of the highlights of our trip.

https://www.zerve.com/PizzaTours/calendar

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#10 Post by Sherri S h a p i r o » March 20th, 2015, 10:46 am

Jorge Henriquez wrote:Isn't Original Ray's as close to Asia Perfect as pizza gets in NYC? That's what I was told.
[rofl.gif]

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#11 Post by Craig G » March 20th, 2015, 10:53 am

Chris.Martin wrote:We did a Pizza tour last year via Scott's Pizza tours and it was one of the highlights of our trip.

https://www.zerve.com/PizzaTours/calendar
My daughter and I did this too and I highly recommend it. We took the crosstown walking tour. Scott is a real pizza geek.
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#12 Post by Dan Hammer » March 20th, 2015, 5:55 pm

mike pobega wrote:Must get to:

DiFaras
Totonnos


Bronx:
Zero Otto Nove- sublime margarita with olives
Bingo.

I participated in 3 offlines at Di Fara's. Dom has been making pizza there since I was a kid. He was old then, and older (78) now.
Every ingredient is imported, and you'll pay dearly for it $5.00 a slice. The mozzarella comes out of a small plastic bag, and a drop of water comes out. This is fresh. He shreds the cheese over the pizza. None of that prepared crap. Sauce. He then pours fresh olive oil out of a gold tin that's older the you. In the oven it goes. Keep in mind that you're watching everyone enjoy their slice, while you wait patiently 30 - 60 minutes for yours. You watch him make the pie. You watch people eat. Eventually you'll get a turn. Now Dom takes the pie out of the oven. A little more olive oil and freshly grated cheese. Then, he takes a scissors and cuts some fresh green stuff (basil) haphazardly over the pie. He cuts it. He serves it. Finally, you get your chance. The smell is intoxicating. You put the pizza close to your mouth. You inhale. Ummm. Now open wide and take that first bite. The smell, taste, and the 'crunch' are overwhelming your senses. You finally figure out what heaven is like.

Dom makes the traditional round and square pie. Go for the square. If your group is 3 or more, order a pie. It's slightly cheaper, and you get more pizza than you can eat.

B train to Avenue J. Brooklyn is where it's at. FYI, a serious nod to Totonnos. Take the B train to the last stop in Coney Island.
Check both places for hours of operation.

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#13 Post by Barry L i p t o n » March 20th, 2015, 8:15 pm

For slices without going to the hinterlands;

NY Pizza Suprema 413 8th Ave (off W. 31st)
Joe's at 7 Carmine Street (off Bleeker)
Little Italy Pizza at 2 E.33 (off 5th ave)

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#14 Post by Sarah Kirschbaum » March 21st, 2015, 5:10 am

Dan Hammer wrote:
mike pobega wrote:Must get to:

DiFaras
Totonnos


Bronx:
Zero Otto Nove- sublime margarita with olives


Dom makes the traditional round and square pie. Go for the square. If your group is 3 or more, order a pie. It's slightly cheaper, and you get more pizza than you can eat.

.
An FYI on Di Fara - the square pie is extremely oily. So much so that the crust often fries rather than bakes. Some people are fine with, or even like this style of pie, but I can't stand it. Not sayin' there's something wrong with it, but I think it's a good thing to know before you go. I remember the first time I went there, and my table enthusiastically ordered and extolled the virtues of the square pie. It came to the table fried and dripping, and I couldn't eat it. I wish I had know beforehand.

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#15 Post by Stuart BeauneHead Niemtzow » March 21st, 2015, 7:56 am

Though I've lived in Philadelphia for nearly 40 years, I grew up in the NY area worshipping pizza and its establishments. FWIW, though I don't think of "bests", but, rather, favorites, I think of NY pizza a mainly slice places and full pie places (like Totonno's) that have stood the test of time, ie, at least 75 years old. The rest are newcomers and are pretty much interchangeable. But, unlike, New Haven or Trenton, IMO, the "best" NY pizza is by the slice. I think that's what makes "NY style pizza" , to the degree that it is a coherent concept, known accross the US: thin and somewhat crispy, usually from re-heating, as much as anything. I think Travolta in the opening scene of "Saturday Night Fever." (Stayin' alive on folded slices.)

For me, nothing beats a slice (or several) at Joe's in Greenwich Village (they recently opened a new place in a location other than Carmine St, where the door wasn't closing in January..it needed fixing.). The other "slice" place (that also has a sit down restaurant next door, using the same oven is Patsy's in East Harlam. One of the orignal coal oven places: simple, pleasing and pure. The whole pie is less pleasing, to me.

Totonno's in my favorite whole pie place...the orignal one on Coney Island. To me, it emdodies the NY coal oven, test of time, pie. Atmostphere; taste; original family's descendants. A real shlepp to get to, but....nothing re-created about it. (Some of the other places, on the other hand, like John's, Grimaldi's and "branches" of them and also Totonno's (if they still exist; there was one on Manhattan and one in Yonkers I visited a couple of times, but...) The current day scene is about whole pies, soft pliable crust and "wood fired" (usually with the assistance of gas flames) that put stuff on top that the traditional NY pies would have rejected. They are interchangeable and none stand out over another, for me. I've never taken a tour (and I do dislike Spumoni Garden; the opposite of special or NY Style to me.)

Di Fara is a whole nother issue..to me an others. Like Pat's Steak's in Philadelphia is (had to say it, Sarah), Di Farah is mostly about theater, IMO. (Though Pat's originated its culture; Di Fara reacted to it.) It is about DiFara's owner, in his pizza making "cell",on display (The Pizza Man of Alcatraz?) maddeningly slowly and inefficiently hand turning out good pizza for admiring hordes of people snapping his picture in the process. He uses good ingredients, though nothing, other than the fresh basil he cuts on for a final flouirish, especially fresher than most good places do. Years ago, the wait was enormous; the disorganization nearly fatal....and the Birdman's pace unaffected. (His kids took the orders and made the dough and toppings.) Then, someone there (after a failed attempt to open a branch on Canal Street in Manhattan, where there was no such theater and the pies were the same, good, stuff...called DeMarco's, Dom's last name), decided to reap the benefits of Dom's dwindling pizza potential (from age) by charging $5 a slice/$35 a plain pie. I guess they figured if someone was going to benefit from all that theater/art, it should be them. I haven't been back since. The place wasn't that good to begin with and was super-annoying to visit and wait for , especially on a hot summer weekend afternoon. But people worship the place for some mystifying reason.

And....Sarah has pointed out something that I've long known and not liked. Dom drowns the square pie with oil...after it is done cooking. (Most such pies are done in a little oil to create a crust on the bottom (of the 550 gas deck oven Dom uses) and it does fry a bit..that's good and expected. It's the extra pana gradano and the oil thrown on top that ruins it to many. (Since it is after the cooking, it never cooks or melds.) A close friend who is not a pizza "maven" was there with me once and laughed out loud when he realized that oil was literally oozing down all sides of the slice..and into his refrigerator in Fort Greene the next day. He still laughs about that pie and won't go again. (My family is split: one son loves the pies there; my wife is mystified why people would endure the wait, chaos, etc...and I realize it is what it is: all about theater and paying the price for such living theater, albeit without Playbills.

Re: Halvah....a question that was part of the initial one: I used to go out to Atlantic Avenue in Brooklyn to the Damsacus Bakery (or have friends go there for me) to get good pistacchio halvah. But, then one time I compared theirs to Zabar's (Upper West Side) and fouind that even more pleasing...and, I think, less sweet. So....I go to Zabar's for it now...or send my sister in law, who lives nearby, unfortunately for her and her husband...as they have no excuse when visiting us.

Now, if I could only find a good cinnamon babka in Philadelphia....like Breads Bakery on Union Square. When I finally got there, this winter...after having people bring it to me several times, they were out..only chocolate, which I don't like. Oh, well......
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#16 Post by Craig G » March 21st, 2015, 8:01 am

William Gladstone wrote:I want to go to NYC and have a tasting tour of the best Pizza's,
SEEKING ideas - Best Pizza in NYC? i LIKE thin crust so John's is my favorite.
When we took the Pizza tour, John's of Bleeker St. was the best of the ones we had, and I've been back there since. Everything I read says that you should try the places in Brooklyn, though.
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#17 Post by ybarselah » March 21st, 2015, 8:08 am

most of the pizza in nyc is NYC style and pretty crappy - and made from crappy ingredients.

i'd argue the best pizza in NYC now is Neapolitan style and the best examples can be found at (in no particular order):
Roberta's
Keste
Motorino

for nyc style whole pie i'd go patsy's or maybe john's on bleecker.



I've only had Difara's once - it was good. Seemed the big deal there was the cheese blend that made it seem different. I wouldn't trek out there unless you're interested in the NY culture/history of pizza and Dom figures prominently, but it's not great pizza.
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#18 Post by Dan Hammer » March 21st, 2015, 10:06 am

Stuart BeauneHead Niemtzow wrote: Now, if I could only find a good cinnamon babka in Philadelphia....like Breads Bakery on Union Square. When I finally got there, this winter...after having people bring it to me several times, they were out..only chocolate, which I don't like. Oh, well......

Wait a second. You don't like Di Fara's? Ok. I understand your point, but you don't like chocolate babka?? [head-bang.gif]
Just for the record, the babka at Breads Bakery is prepared in a 'hipster' style, and not the original way, which most Jewish New Yorkers enjoy. Next time you're in the east Village, check out Moishe's Bakery on 2nd ave and East 7th street. http://www.moishesbakeshop.com/
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#19 Post by F.Daner » March 21st, 2015, 10:22 am

Jamie Manley where are you ?????
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#20 Post by Stuart BeauneHead Niemtzow » March 21st, 2015, 10:59 am

Dan Hammer wrote:
Stuart BeauneHead Niemtzow wrote: Now, if I could only find a good cinnamon babka in Philadelphia....like Breads Bakery on Union Square. When I finally got there, this winter...after having people bring it to me several times, they were out..only chocolate, which I don't like. Oh, well......

Wait a second. You don't like Di Fara's? Ok. I understand your point, but you don't like chocolate babka?? [head-bang.gif]
Just for the record, the babka at Breads Bakery is prepared in a 'hipster' style, and not the original way, which most Jewish New Yorkers enjoy. Next time you're in the east Village, check out Moishe's Bakery on 2nd ave and East 7th street. http://www.moishesbakeshop.com/
[rofl.gif] [rofl.gif]

I needed a good laugh today...and I thank ou.

Yes...the Breads Bakery is full of French butter. I used to buy Moishe's every time I could, even had ordered a huge one 5 years ago for a day-after-Thanksgiving family celebration, but couldn't get anyone to pick it up and bring it down. They use either almond or super sweet vanilla extract. I've concluded it's just ok.

The best one I like is one I make every September for break the fast...from a recipe published in the NY Times long ago. http://www.nytimes.com/2007/12/05/dinin ... .html?_r=0 But..it is a pain to make and last year the yeast quit on me..after many successful years. I won't give it up. And, I do not like chocolate babka...at all..never did. Not a huge fan of much that is chocolate.

Having grown up in the NY area (Freehold, NJ)..moving to Philadelphia was quite a Jewish culinary shock: no tradition of hot corned beef/pastrami (right out of the fridge, sliced on ok rye bread) and lots of "Jewish apple cake", but not tradition of good babka anywhere here. (There has been a good deli here for the last decade or so with hot pastrami, at least.)

I recently found a kosher bakery in one of the Queens-like neigborhoods and have visited twice, but won't go back. Babka is flat, dense and like a cinnamon raisin bar. Hamentash undercooked; bowties (sugared), small and like a dense cookie instead of light and fluffy (like Moishe's is). Good rugelach, though. It's like someone gave them lots of great recipes, but no one knows how it should turn out when done right. No wonder it took me years of searching to even find it, I guess.

Yeah...chocolate babka. Yechhh..... [pillow-fight.gif]

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#21 Post by ybarselah » March 21st, 2015, 11:32 am

we are off topic here, but moishe's sucks. sorry. pareve baked goods loaded with margarine. it's indefensible.

as for breads, pretty much everything they make is benchmark. they are untied to any traditions and therefore are free to make the best versions of those things but are still easily identifiable. the sufganyot for hannukah are a revelation as were the recent hamantashen for purim.
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#22 Post by Jay Miller » March 21st, 2015, 1:04 pm

Dan Hammer wrote:
Stuart BeauneHead Niemtzow wrote: Now, if I could only find a good cinnamon babka in Philadelphia....like Breads Bakery on Union Square. When I finally got there, this winter...after having people bring it to me several times, they were out..only chocolate, which I don't like. Oh, well......

Wait a second. You don't like Di Fara's? Ok. I understand your point, but you don't like chocolate babka?? [head-bang.gif]
Just for the record, the babka at Breads Bakery is prepared in a 'hipster' style, and not the original way, which most Jewish New Yorkers enjoy. Next time you're in the east Village, check out Moishe's Bakery on 2nd ave and East 7th street. http://www.moishesbakeshop.com/
As much as I approve of tradition (you have my permission to shoot me if you ever see me voluntarily eating a blueberry bagel) I'll take the babka at Breads any day of the week over any other babka I've had. Hipster babka is good babka.
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#23 Post by William Gladstone » March 21st, 2015, 5:10 pm

Thank you so much,
Yes, the correction is on, Finest I should have asked for and what a wealth of information,
the Pizza tours send great,
I had meant the John's of the Village is my memory of the finest,
but now I've got so many more to try
thank you for the help
Wg

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#24 Post by Daniel Moritz » March 24th, 2015, 5:59 am

Roberta's in bushwick is killing it!
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#25 Post by mike pobega » March 24th, 2015, 6:18 am

By the way, unless I have missed something, New York City STILL encompasses the four outer-boroughs. Some parts of Brooklyn are just as easy to get to than going from say-- Wall Street to North Harlem. When it comes to pizza, unless you are doing the 'Sex In The City Tour', the outers is where much happens. To my Manhattanite friends, life does go on-- on the other side of water.

:)

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#26 Post by Chris Blum » August 2nd, 2015, 5:35 pm

Need to do some pizza research focusing on neapolitan, thicker pizza al taglio and sfincione.

Any thoughts on the latter two styles available in NYC?

Also, lodging...stay in Manhattan or elsewhere? It's a bit of a "hit and run" Fri~Sun thing so more eating and less time spent in a cab or train would be good. JFK is our arrival airport.
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#27 Post by brianmcbrearty » August 2nd, 2015, 11:55 pm

Some really good summations here already.
If I were advising, and particularly if the advisee (?) already knew good pizza, I'd tell them to concentrate on the places and not the pizza.
Go to Lombardi's. Go to John's. Get a slice at Joe's. Enjoy being in the places and worry less about whether it's actually the best slice you've ever had.

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#28 Post by Jay Miller » August 3rd, 2015, 6:36 am

BTW, for people willing to travel to Brooklyn it can also be worth getting on a PATH train and trying Razza in Jersey City. It's a short walk from the Grove St. PATH station and makes great pizza. Only open for dinner and has $35 corkage/table (no matter how many bottles you bring).

But don't go to Porta. That's our other Neapolitian pizza place and it's a toss up as to whether the food or the service is worse. I claim the food but many people I've spoken to insist it's the service.
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#29 Post by Frank Drew » August 3rd, 2015, 7:24 am

I grew up on pizza from Hav-a-Pizza, right above the SW corner 86th St. IRT entrance; 15 cents a slice, another 10 or 15 cents for a root beer, life was good. No doubt long gone since this was back in the late Fifties-Sixties. No argument that it was the best pizza ever, but highly typical of the time and place.

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#30 Post by Chris Blum » August 3rd, 2015, 9:50 am

I had to laugh. I'm trying to put this together and now the guy that I'm going with also wants to drive (he has a car) to New Haven CT to check that scene out. I had to remind him that we have 2 days total.
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#31 Post by Stuart BeauneHead Niemtzow » August 4th, 2015, 10:39 am

The pizza "scene" there?

Interesting town to do so. No slice places, though...all whole pies-- at least at the "classic" NH places.

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#32 Post by ybarselah » August 4th, 2015, 10:52 am

brianmcbrearty wrote:Some really good summations here already.
If I were advising, and particularly if the advisee (?) already knew good pizza, I'd tell them to concentrate on the places and not the pizza.
Go to Lombardi's. Go to John's. Get a slice at Joe's. Enjoy being in the places and worry less about whether it's actually the best slice you've ever had.
I would strongly recommend the exact opposite. Every single one of those places has effectively turned into Disney World of pizza. they are all heaped with tourists and while the service is fine, there is zero soul in any of them and you'll feel like you're at a pizza museum. Whatever nostalgic elements you think you'll experience were gone years ago. The pizza is fine at all of them but better versions are available elsewhere.
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#33 Post by Paul Jaouen » August 4th, 2015, 11:25 am

Jay Miller wrote:BTW, for people willing to travel to Brooklyn it can also be worth getting on a PATH train and trying Razza in Jersey City. It's a short walk from the Grove St. PATH station and makes great pizza. Only open for dinner and has $35 corkage/table (no matter how many bottles you bring).
Also no reservations and it does get crowded fast.
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#34 Post by Stuart BeauneHead Niemtzow » August 4th, 2015, 11:27 am

I would strongly recommend the exact opposite. I think the slices at Joe's continue to be the ultimate slice experience in NYC. (Better than the carnival and cluster-f experience at DiFara). (That place never had "soul".)

When I was last in the CITY, this winter, I went to Joe's....as a destination...and insisted on going back the next day, too.

Hard to divorce the product from the place, but....at least with slices....I think the product at Joe's is worth any "museum" effect. AT least, it's worth the effort for the pies.

I stopped going to the other museums..years ago...like those mentioned..DiFara. BUT, a trip to Totonno's on Coney Island has never disappointed me.

I don't reject museums, either...because they are old or classic. I have no need to be trendy or hip....and no such ability.

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#35 Post by Paul Jaouen » August 4th, 2015, 11:31 am

Not mentioned yet but I like Lucali in Carroll Gardens. Two menu items only of pizza and calzone. It is BYO. People start lining up around 5:00 pm for their 6:00 pm opening. Cash only.
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#36 Post by Peter Metzger » August 4th, 2015, 11:38 am

Paul Jaouen wrote:Not mentioned yet but I like Lucali in Carroll Gardens. Two menu items only of pizza and calzone. It is BYO. People start lining up around 5:00 pm for their 6:00 pm opening. Cash only.
Near where I live, so I'm biased, but I also enjoy Lucali. BYO and I believe no corkage to boot.
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#37 Post by ybarselah » August 4th, 2015, 12:13 pm

Peter Metzger wrote:
Paul Jaouen wrote:Not mentioned yet but I like Lucali in Carroll Gardens. Two menu items only of pizza and calzone. It is BYO. People start lining up around 5:00 pm for their 6:00 pm opening. Cash only.
Near where I live, so I'm biased, but I also enjoy Lucali. BYO and I believe no corkage to boot.
i think i'm going next week for the first time. kinda psyched.
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#38 Post by Jay Miller » August 4th, 2015, 1:02 pm

Paul Jaouen wrote:
Jay Miller wrote:BTW, for people willing to travel to Brooklyn it can also be worth getting on a PATH train and trying Razza in Jersey City. It's a short walk from the Grove St. PATH station and makes great pizza. Only open for dinner and has $35 corkage/table (no matter how many bottles you bring).
Also no reservations and it does get crowded fast.
Yes, I usually order a pie there to go to avoid the crowds. The advantage of living a few minutes away (though I have to wait 20 minutes for them to make the pizza).
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#39 Post by G. Bienstock » August 4th, 2015, 9:43 pm

You guys are killing me. I grew up on pizza from some long gone place on Avenue L in Canarsie Brooklyn in the late 60's and great square Sicilian from another forgotten Brooklyn source. The last memory I have of my Sicilian great grandmother is her pizza.

Enjoyed some good Jersey pies over the years including Dilorenzo's. Now I make my own pies while longing for good East Coast slices.
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#40 Post by Peter Metzger » August 19th, 2015, 10:52 am

Paul Jaouen wrote:Not mentioned yet but I like Lucali in Carroll Gardens. Two menu items only of pizza and calzone. It is BYO. People start lining up around 5:00 pm for their 6:00 pm opening. Cash only.
Nice write-up about Lucali in the New York Times today. http://www.nytimes.com/2015/08/19/dinin ... .html?_r=0. Great pictures.
Last edited by Peter Metzger on August 19th, 2015, 6:31 pm, edited 3 times in total.
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#41 Post by Alan Rath » August 19th, 2015, 3:43 pm

ybarselah wrote:i think i'm going next week for the first time. kinda psyched.
You can't remember if you've been there before? neener

How was it? My top ranked NY pizza place is Keste, combo of quality and ambience.
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#42 Post by ybarselah » August 19th, 2015, 5:39 pm

Alan Rath wrote:
ybarselah wrote:i think i'm going next week for the first time. kinda psyched.
You can't remember if you've been there before? neener

How was it? My top ranked NY pizza place is Keste, combo of quality and ambience.
loved it, but was a unique experience as it was a wine bonanza and the entire place was taken over.

keste is solid. doesn't hold a candle to roberta's.
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#43 Post by Alan Rath » August 19th, 2015, 7:33 pm

ybarselah wrote:keste is solid. doesn't hold a candle to roberta's.
LOL, not sure how any pretty good pizza place couldn't hold a candle to another pretty good pizza place. But I'll definitely take your rec and put Roberta's high on the list for my next visit.

Maybe it was the very good pizza, cool ambience, and the three piece jazz/old standards band in the corner that swayed me on Keste [wow.gif]
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#44 Post by ybarselah » August 19th, 2015, 7:50 pm

i don't understand most of your posts, this isn't an exception.
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#45 Post by Alan Rath » August 20th, 2015, 9:35 am

Just saying, it's pizza, how much better can one good pizza be than another good pizza?
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#46 Post by ybarselah » August 20th, 2015, 9:51 am

Image
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#47 Post by Alan Rath » August 20th, 2015, 10:24 am

Yaacov, I'm confused. Earlier in this thread you write
i'd argue the best pizza in NYC now is Neapolitan style and the best examples can be found at (in no particular order):
Roberta's
Keste
Motorino
Then you write
keste is solid. doesn't hold a candle to roberta's.
I don't live there, so have a limited opportunity to try all the different places. I've tried several, so far Keste is my favorite, and I'm looking forward to trying Roberta's, given that you put it in the same tier as Keste. How is that a troll?

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#48 Post by ybarselah » August 20th, 2015, 10:33 am

same category of best. keste is very good. excellent even. roberta's is much better.

saying it's (just) pizza isn't really helpful in a conversation about pizza.
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#49 Post by Alan Rath » August 20th, 2015, 10:45 am

This is getting a little inane, but how does something get much better than excellent? Anyway, you have definitely persuaded me that Roberta's should be top on the list for our next NY visit. Maybe we'll do both Motorino and Roberta's in succession.
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#50 Post by ybarselah » August 20th, 2015, 10:52 am

I'm 92 points on Keste

I'm 94 points on Motorino

I'm 98 points on Roberta's
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