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Great Pizza in NY
OK Fodorites~the time has come for great pizza recommendations in NYC (Manhattan and Brooklyn).
I last had pizza in NY sitting on a farmhouse porch in Woodstock (cheese with extra garlic)listening to the cicadas and drinking some very cold Budweiser. Pizza in the city can only be as good or better. |
Although ALL pizza in NY is good! (I'm a former east coaster, craving good, okay, I'd settle for decent, pizza in San Francisco) but the number one, all time favourite is "Ray's Pizza" Now, all over the city are "Ray's pizzas". Do not get confused, the one and only original is in the Village on the corner of 11th and 6th. I crave it so much last year, a dear friend fed ex'd 6 pizzas to me! Feel free to try the others....pizza is always good. But, Ray's on 11th and 6th is not only incredibly famous but SO GOOD!!!!!!!!!! Have an extra slice for me!!! (I'm drooling just thinking of it!)
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Grimaldi's in Brooklyn (just over the Brooklyn bridge) is considered by some to be the best. One way to get there is to take the NYwatertaxi.com to their Fulton St. Station. Grimaldi's is a block away from the pier. If you want to walk off some of the calories, walk back to Manhattan over the bridge.
Lombardi's is another place that often appears on "the best" lists. John's which started in the village now has a convenient location in Times Square (west 44 st) but some people say the village location is better. All these places only serves pies, no slices. Two Boots is a New York chain with several locations that is also very good. I've been hearing about Angelo's recently. Their original location is on west 57 th st. They recently opened another spot in the Ed Sullivan theater on Broadway and 54 st. |
All the above are good, but I'm not a huge fan of Rays, it's a little to "thick" for me - just a matter of taste.
Grimaldi, Lombardi and Angelos are all "pie only" places - you can't get a slice. My currnet favorite places for a slice are Maffei's on Sixth Ave and 22nd Street (SE corner) and Joes on Sixth Ave, just north Bleecker Street. |
Patsy's,Patsy's,Patsy's...........
((Y)) ((Y)) ((Y)) ((Y)) ((Y)) ((Y)) Coal fired ovens Thin charred crust The best pizza in Manhattan Try UWS location (W74th) |
I've been to all of the pizza places recommended in the above posts - I personally would skip Ray's - it's now turned into a chain and it's overrated. John's Pizza on Bleecker St btwn 7th Ave South & Morton (I think Morton is the cross st) in the Village is phenomenal. Lombardi's & Grimaldi's area also excellent.
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Just back from NY. Tried Ray's as recommended here many times. Thought it was WAY overrated. Nothing special. There must be better in NY.
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Always Grimaldi's with a yellow taxi start and a Brooklyn Bridge finish. Like Johns when in Time Square W44th.
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I spend half my time in the Bay Area and the other half in NYC. I agree and comisserate with a previous poster about the less-than decent quality of pies in the Bay Area. However, imho, I disagree about going to Ray's as it is only a popular place (it's everywhere), but with un-inspired pies that locals do not take too seriously.
Anyway, here's my top 3 in NYC and Brooklyn: Di Fara's (along Ave. C in Brooklyn) - Dominick (or Dom) may be about 70 years old, and looks like 90 in real life, but making a pilgrimage to Ave. C in Brooklyn and watching his deliberate method of making the best pies in NY is almost a hypnotic sight that blends well with the hedonistic feeling that only his pizza can generate. Grimaldi's (also in Brooklyn - Dumbo area) - OK, how's this for you? A nice leisurely 15-minute walk across the Brooklyn Bridge from Manhattan and right by the foot of the bridge in Brooklyn is Cadman Plaza where you can line up with the rest of the locals for a taste of some of the finest ocal-oven pizza this side of the country. Patsy's (all over Manhattan) - Unlike Ray's, this one is a prime example of a chain establishment that continue to please the pizza-loving public with some of the excellent slices since god-knows when. Enjoy. |
I think a family member of Patsy's opened Angelos.
Angelos, Grimaldis, and Lombardis are all excellent suggestions. Angelos is the only one in Midtown. |
From the Washington Post
http://www.washingtonpost.com/wp-dyn...108155_pf.html washingtonpost.com Slice of Life In New York City, Searching for the Perfect Pizza By Tim Warren Washington Post Staff Writer Wednesday, January 29, 2003; C02 I've been told you can't get a bad slice of pizza in New York, but you can -- without even leaving Penn Station, in fact. For all the quintessential Brooklyn parlors that can knock it out of the park when it comes to pizza, there are plenty of places that serve pies just as crummy as the ones I can get in Washington. But what New York promises is that mythical great slice, something every pizza lover yearns for but seldom, if ever, finds. "You haven't had real pizza until you try coal-oven pizza," a friend told me a few years ago, after several of us had batted around the usual suspects of best pizza towns, best toppings, best cheeses, etc. "Everything else is fighting for second place." The two other New Yorkers in the group nodded solemnly, as if in the presence of unalterable truth. So on a recent trip to New York, I made it a point of seeking out coal-oven pizza. With a willing and enthusiastic taster, my 15-year-old son, Matt, we hit three of the best-known coal-oven pizza places in the city: Grimaldi's, Lombardi's and Angelo's. I knew what was supposed to happen: Pizza baked in a coal oven, at temperatures a couple of hundred degrees hotter than are reached in traditional ovens or even brick ovens, promises a sublime, thin-crusted pie that makes you want to swear off Domino's forever. Wonder of wonders, that is exactly what happened. And in the process, I not only ate the best pizza of my life but also got a sense of context about the food I had been eating all my life. A brief background: I've eaten pizza in a dozen states, served by people of Italian descent, as well as by Greeks, Pakistanis, Indians, North Africans, West Africans, African Americans, Salvadorans, Chinese, Vietnamese and pasty-faced high school kids who no doubt were working at a Taco Bell the next week. I've ordered from local and national chains, and have sat down at numerous mom-and-pop pizza parlors. One of my favorite pizza experiences was ordering a delicately herbed thin-crust pie, topped with ham, in a small town in Provence. But if pizza has become Everyfood -- a ubiquitous presence around the world, served by interchangeable chefs -- then a price is paid. You eat a lot of bad pizza. Worse, you don't know what's really good, and why it's supposed to be good. That's why there's something satisfying about eating a food where they know how to do it right, and where there's a sense of history. The cachet of coal-oven pizza, aside from taste, is that it's something that can't be duplicated. Only coal ovens can reach the temperatures -- reportedly more than 800 degrees -- needed to produce the extraordinary crispiness of the crust. And there aren't many coal ovens around: For environmental reasons, New York has banned them, but restaurants that already were using them were allowed to continue. The method of cooking is key. That was evident at our first stop, Grimaldi's, which is tucked beneath the Brooklyn Bridge. It's not just having Vic Damone or Dino singing on the jukebox, or the photos of Italian and Italian American celebrities on the walls, or the red-and-white checkered tablecloths. Indeed, the interior of Grimaldi's would seem kitschy if it were in Kansas City or Atlanta. But in Brooklyn, it's just right and completely unforced. Grimaldi's, which opened in 1990, regularly wins best-pizza-in-New York surveys. Pizza, in fact, is all it serves, except for an antipasto for $10 (mozzarella, salami, roasted peppers and olives) and a few excellent desserts. You can get a small plain pizza for $12 and a large for $14. Most toppings are $2. Truth is, you don't go to Grimaldi's for the toppings, which were more than adequate. You go for the crust, which was incomparable on our visit: thin and crunchy, almost delicate in its lightness. The cheese is fresh mozzarella, cut up into "pebbles," as is the custom in the city, and they don't overload the cheese (sign of a mediocre pizza). You can watch them assemble the pizzas, spinning the dough into almost incomprehensible thinness. All the while, "That's Amore" plays on the jukebox. After you've had your fill, the neighborhood is perfect for a stroll. Grimaldi's is in Brooklyn Heights, one subway stop from Manhattan, and you get a fabulous view of the East Side, particularly at night. Grimaldi's, 19 Old Fulton St. between Front and Water streets, 718-858-4300. Open Monday through Thursday, 11:30 a.m. to 11 p.m.; Friday, 11:30 a.m. to midnight; Saturday, noon to midnight; Sunday, noon to 11 p.m. Subway: High Street stop on the A/C lines, Clark Street stop on the 2/3 lines. No credit cards. The next day, Matt and I had lunch in Little Italy at Lombardi's, which bills itself as the oldest pizza parlor in the United States, having opened in 1905. It's also highly rated and, like Grimaldi's, often crowded. At both places, you can wait an hour or more for a table some nights, and there was even a line at Lombardi's when we had lunch on a weekday. Like Grimaldi's, Lombardi's is worth the wait. It's in a long, narrow rowhouse, and the atmosphere is warm and inviting. And like Grimaldi's, you come here for the pizza -- a small goes for $11.50, a large for $13.50. The few options other than pizza include a house salad for $7 and a clam pie for $21. As for the all-important crust, Lombardi's was not quite as marvelous as the one we ate at Grimaldi's, but it was still superior. And the toppings were better than at Grimaldi's, especially the sweet Italian sausage and the roasted red peppers. Like Grimaldi's, Lombardi's is strictly old school when it comes to toppings. Don't expect to find salmon. There isn't much Italy left in Little Italy -- what is evident is that Chinatown is spilling over into the neighborhood, judging from the number of Asian restaurants nearby. But it's still a wonderful neighborhood to walk around in, with narrow streets and turn-of-the-century buildings. Lombardi's, 32 Spring St. between Mott and Mulberry streets, 212-941-7994. Open Monday through Thursday, 11:30 a.m. to 11 p.m.; Friday and Saturday, 11:30 a.m. to midnight; Sunday, 11:30 a.m. to 10 p.m. Subway: Spring Street stop on the 6 line. No credit cards. Our last stop was in midtown Manhattan, at Angelo's. You don't get a sense of history, or of special ambiance. It's a large, two-story restaurant, just down the street from Carnegie Hall, with a generic restaurant feel. When we visited on a Sunday afternoon, there were many couples with children. It's also not just about pizza, as there are many pasta dishes and other offerings expected in an Italian restaurant. But the pizza is still terrific. Matt and I both found the crust to be not quite up to the level of Lombardi's or Grimaldi's -- not as light and delicate, and more chewy than I would like. But the toppings were varied and superb, especially the vegetables; the red peppers were particularly outstanding. For $32, including drinks, it was a satisfying meal. Angelo's, 117 W. 57th St., 212-333-4333. Open Monday through Thursday, 11:30 a.m. to 11 p.m.; Friday and Saturday, 11:30 a.m. to midnight; Sunday, noon to 11 p.m. Subway: 57th and Seventh stop on the N/R and Q lines, 57th and Sixth on the F. Credit cards accepted. |
Billy_boy is correct....he knows of what he writes. DiFara is a New York treasure and if you can make it out there, and put up with the slow pace and the less-than-sparkling conditions of the eating area, you will have an unforgettable food experience. If you are really serious about pizza in New York, you should check the posts on chowhound.com. They will tell you all you need to know. By the way, no one who lives here would ever mention Ray's as the source of having the best pizza. Also, you might like to check the website sliceny.com
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Billy_Boy,
Thanks for the sympathy on the lack of decent pizza in the bay area. I'm curious, have you found anywhere out here good enough to recommend? I've tried so many places, but it just doesn't make the grade. I live in the city, but I'm willing to travel for a good pie! And, ekscrunchy, I have to disagree. Ray's was first told to me by at least three different born and breed New Yorkers. I'm sorry you don't share the experience. I've actually had Ray's pizza's fed ex'd to me in San Francisco I missed them so much! Also....for the posters who said that Ray's has become a chain. That is incorrect. There are many "Ray's" around Manhattan, but the original is the one I mentioned on 11th and 6th. It's the only store they have, no others. Sorry if you had bad experiences other places. Happy eating! |
The best in New York:
1. Lombardi's (which has expanded -- much larger restaurant now) 2. Grimaldi's 3. Georgio's (Upper East Side) 4. John's (Times Square) |
No, no, no... the absolute BEST in NYC is Pizza Gruppo, 186 Avenue B. Small place but FANTASTIC pizza. Thin crust and delish... ok, now I want some :D
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Whatever neighborhood I work in, I always manage to find good pizza. The coal oven thing is great, but it's not the only thing going.
I recently discovered a hole-in-the-wall place on the Southeast corner of 5th Ave. and 33rd St. called Big Georges Pizza. It's kitty-corner from the Empire State Building. There are barely any seats in there and it might not even have a sign, but the crust is nice and thin and the cheese is good. In the Rockefeller Center area, there is Bella Napoli at 150 W 49th St btwn 6th & 7th Ave. There is room to sit in there, and the pizza is great. I frequently get lunch there. |
As a native New Yorker who moved to Florida 19 years ago, I can tell you that whether it's the water, the coal-fired oven, or whatever, there is NOWHERE with pizza as good as New York's! My husband and I like to play, "In Search of Good Pizza" here in Florida, but nothing, nowhere, comes close to NYC. And reading about Ray's on 11th and 6th literally made my mouth water and seriously consider going to jetblue.com and flying to NYC for the weekend!
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I searched for NY Pizza and this is the most recent thread that came up.
So are these places still recommended? They're all pies, not slices so these are sit-down dining situations, not eat on the run? |
I like Veloce for thin crust Sicilian sold by the pie. 103 1st Ave (6 & &th sts)
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I would not expect that most of these places are still around - 5 years is a long time ago in the life span of a pizza place. The big names are still around, but little hole in the wall places come and go.
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Johns on Bleeker is still alive...Always a crowd. Go at off times to avoid lines.
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In fact they say Grimaldi's in Brooklyn is being evicted.
Is there any other place near the Brooklyn Bridge? Di Fara's seem too far away and it sounds like the lines at Grimaldi's may not be conducive to dropping by. |
We ate at John's Times Square this summer, it was ok -nothing special. We found way better pizza just grabbing slices at little hole in the wall places. Maybe it's being a former Native NYer, but I can usually tell which little shop has good pizza by the look of the slices.
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Yes, but it took over 5 years to get that many responses. I'm shocked there aren't more than come up in the search. This topic is discussed often.
Lombardi's gets my vote most recently. I hadn't tried it back in 2005 when this thread started. |
Oh, debitNM, sorry. I just realized you meant the # of replies on Chowhound -- not here.
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Menupages.com seems like a useful resource, not just for pizza but any kind of restaurant.
As expected, the more well-known pizza joints have higher prices according to the cost rating system there. |
Most, if not all, of the places mentioned above are still thriving.
Not sure about Ray's because as I said, no one who is serious about pizza in NYC would consider the many unaffiliated places that bear the name "Ray's" to serve "great" pizza. No comment on the "original," mentioned above. Many of the legion of Ray's seem to call themselves original.. DiFara has cut back his hours, so check before you make the trek to Brooklyn: http://www.difara.com/ Fairly new places considered in the top rank include: Motorino (2 locations; one in Brooklyn) http://www.motorinopizza.com/ Keste, in the West Village. http://kestepizzeria.com/ Jim Lahey of sullivan Streeet Bread fame has opened Co(mpany), in Chelsea but I have not been. http://www.co-pane.com/ Personal favorite, for slices or whole pies, but may not be to everyone's taste and there is almost no seating: http://www.artichokepizza.com/ Reliable old standby for slices; http://www.joespizza.it/index.html |
Was in Dumbo yesterday afternoon and yet again am astounded that people wait in that line for Grimaldi's!! As much as I've enjoyed their product, there's such good pizza in so many places that waiting in that line is just ridiculous. In fact, someone has capitalized on the Grimaldi's wait by opening a competing place around the corner; a friend who lives on that block says the pizza at the new place is also quite good. (Interestingly, the post from 5 years ago says "wait in line with the locals" -- while that may have been more or less true then, it definitely is not now!)
Another venerable Brooklyn pizza shop is Tontonno's, which has additional locations elsewhere in the city, including on 2nd Ave at about 26th Street. "Roman" style pizza by the slice is becoming quite popular. A recent discovery and new fave for me is Farinella: their main location is on Broadway and Worth Street (City Hall/Chinatown area). They also have a takeout spot with a few seats on Lexington Ave at 78th Street. farinellabakery.com |
Motorino gets my vote.
Lombardi's and Tontonno's are very good We have had parties and getogethers at Tontonno's on 2nd and they never disappoint. For a more expensive setting Luzzo's and Pizza Fresca. Also very good if you are around the East Village is Grupo, sounds like they are only missing Groucho. The latest trend seems to be burgers. There are tens of independent burger joints opening every where. |
We loved John's; their pizza was excellent. There's one on Bleecker in the Village and a neat Times Square location built in an old church. It has that yummy brick oven taste. The original location has been around since the 1920s.
onehttp://www.johnsbrickovenpizza.com/ |
I got all excited to see a post from Pam...only to see this is from 05 :(
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I hate to say this, but I think that saying a pizza is fired in a brick oven is like saying a restaurant is "gourmet."
What you probably mean is that the pizza is fired in a coal-stoked oven. |
Really, ek? I don't think any of our local pizza is made in a brick oven. If there are non-coal fired brick ovens, then yes, John's is a coal-stoked oven pizza.
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I'd have to agree with ek: in NYC, "brick oven" is almost as common for pizza as "gourmet" is for delis. And yes, there are many ways to fire a brick oven pizza: wood, coal and I believe also just regular gas...
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Thanks for clarifying. So is it using the coal that makes it so good? Would using wood yield a different result? Whatever it is, I wish we could get it here.
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Yes, and yes :) (and of course the quality of the ingredients!). Wood-fired is quite yummy too, though not so easy to find.
We are happily blessed with many pizza options in this city. Consistently nice weather, not so much! ;) |
This is actually a complicated question.
I Coppi, for example, has special dispinsation from NYC for using a wood burning oven. Lombardi's uses a coal burning oven but Motorino imported its wood burning oven from Italy. |
And Di Fara, the highest rated of them all, uses a gas oven!
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NYC pizza discussions, like those about Philly cheesesteaks and BBQ almost anywhere, are in my experience notable for their lack of agreement among the participants. ;-)
For NYC pizza when combining product with experience, I like John's and Grimaldi's best, with Nick's not far behind. The pizza at Di Fara is the best I've ever had, but there's a ton of "high maintenance" stuff you have to put up with in getting your food. Am less a fan of Lombardi's or Totonno's, but one can certainly do worse -- like Patsy's (the one in East Harlem), which is supposed to be a NYC pizza must but disappointed badly. My primary gripe with Totonno's was overcooked crust to the point of being burned (no, not the same a crust char, which only Di Fara has gotten right in my experience) -- am thinking a little less burn here would result in a fine pie there. |
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