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Pizza
In New York for business for a day and would like some recommendations for great pizza. Staying near Times Square, but willing to travel.
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John's Pizza on 42nd Street. It's fabulous!
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Pizza Hut - many locations throughout the city. <BR><BR>
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John's Pizzeria 260 West 44th Street (near 8th Avenue)
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Go to an airport, get on a plane and fly to Chicago
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Domino's Pizza is the best. They use all frozen ingredients which is alot better then fresh ingredients. Artificial cheese and artificial tomato sauce makes for a great tasting pizza. Bon Appetit.
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Gee Matt:<BR>Aren't you glad you asked?<BR>ALBA TRIA 106 STREET AND COLUMBUS AVENUE<BR>Enjoy!!
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In the Times Square area, John's (w 44th) is the best. It's brick oven style, not NY-style, and they only serve whole pizzas, not by the slice. It's in a former church, complete with high ceilings...a really cool setting.
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i'm an ex-ny'er and what i would give to have a slice or two or three of ny pizza...and a sabretts hot dog or two..along with a pastrami sandwich from katz's deli....my stomach smiles at the thought of all!!!!
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Thanks for the recommendations & the humor. Maybe I should have asked for Italian???
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Grimaldi's under the Brooklyn Bridge (Bklyn side) offers arguably the best pizza and the best view of lower Manhattan - not from your table but from right out side the restaurant. Long lines - beware.
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Being a pizza lover, I took advice form this board and went to John's near Times Square when last in NYC.<BR>While the pizza was decent, compared to the deep dish pies in Chicago, John's was like Tombstone frozen pizza from the grocery store. Pretty humble stuff, I must say.<BR>If that's NYC's best, I'd stick to pasta and veal.
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Matt:<BR>If you are looking for NY pizza don't get brick oven style like John's.<BR>You want a place that had the types of pies on display, you order two slice (two different ones if you like). Ask the pizza man to heat it up just a bit. Hot cheese on the top of the mouth is not good....:(<BR>I am a Hole in the Wall Pizza shop type of person. The best places like that are in the Boroughs. <BR>However, Ray's Famous Pizza with branches all over the place, is not bad for a quick lunch and good NY Style pizza. <BR>Let us know what you end up doing!
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Brian:<BR>If you are a true Pizza lover, then you know that comparing traditional style vs. Deep Dish is like comparing Filet Minion & Hamburger. They are totally different.<BR>Besides, Deep Dish style is NOT authentic Pizza; you will not find Deep Dish Anywhere in Italy.
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The best "grab a slice" style of pizza (no place to sit, just a little area where you can stand and eat) is Little Italy pizza on 43rd between 5th and Madison. It's only open during 9-5 business hours and caters to the midtown lunch crowd -- usually crowded, but the line moves fast. Get a fresh, hot plain slice right out of the oven. It's great -- the preferred treat in my office.
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John's is great and handy too. Go there.
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I second the recommendation for Ray's! They are very basic restaurants (slices), but if you are NYC, skip "brick oven pizza" or deep dish and sample the local pizza.<BR><BR>Andrew<BR>
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Ray's?<BR>or <BR>Ray's Original?<BR>or<BR>Ray's Famous Original?<BR>or...
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Anthony:<BR>Your examples are ridiculous.<BR>No deep dish pizza in Italy, so deep dish pizza is inconsequential.<BR><BR>Good thing Beethoven and Gershwin and the Beatles didn't apply your narrowminded philosophy, instead sticking to harp and lyre music.<BR><BR>Einstein would have remained a mere patent clerk if he'd had your attitude.<BR><BR>Even the people at Merriam-Webster recognize that as society evolves, standards change.<BR><BR>Do you honestly believe that 100 years from now, people will still use Italian cooking trends from the 1900's as the standard for what is and isn't relevant or 'standard'?<BR><BR>What is important and what becomes standard in society is 'what works' or is most desirable. Deep dish pizza becomes more relevant every year. People who love pizza often prefer it over 'the thin stuff'.
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Thank you Brian! You took the words right out of my mouth. I was baffled by Anthony's remarks which were totally irrelevant.
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The comments I made relate to people comparing Deep-dish Style Pizza to thin crust or Brink oven style. Brian, you say you are a pizza lover, so I would expect more from you. There is nothing wrong with preferring one style of pizza over another, but your comments does not offer a reader information about the quality of John's Pizza, only that it doesn't compare to deep dish, which is obvious.<BR>
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LOL NYCER:<BR>Actually any of the the "Ray's" are fine for the NYC pizza experience.
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Anthony: The following is a comment you made which is what Brian and I were referring to.<BR><BR>"Besides, Deep Dish style is NOT authentic Pizza; you will not find Deep Dish Anywhere in Italy."<BR><BR>What does that have to do with anything? 1) 99% of us know deep dish is not native to Italy; and 2) it has nothing to do with where to get the best pizza in NYC.
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Actually - the Ray's are absolutely horrible - go for the hole in the wall places some have mentioned. Little Italy as someone mentioned is good - as are several pizza joints along 2nd ave btwn 42nd - 60th-ish by the bars (great drunk food!).
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Sorry I have no idea what the place is called. When I stay in NYC I often stroll by a slice place and just give it a try. Last time I stayed at 45th and 5th and somewhere in a four block radius had some incredible pizza. I love that thin crispy crust! And you don't feel as "stuffed" as you do after a chicago pizza. I think RAYs is okay but kind of the McDonalds of NYC pizza--they are everywhere. Try any whole in the wall. Its cheap. Try several. I have had John's (the church one) it is decent, but too much like the California pizza I can have anytime.
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Somebody, please tell what is so special / different with NY pizza compared to pizza in other parts of the country. Just curious.
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It has a rather thick, leaden crust. Sometime almost chewy. Not a deep dish or stuffed, and not a crispy paper thin crust. The tomato sauce usually tastes like tomato paste is dependent upon the toppings.
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For pies (not by the slice), John's on 44th and the other John's down on Bleecker St (the original) are excellent. Also Patsy's Pizzeria(various locations, also have great salads and good pasta) is very good and Locmbardi's on Spring St, also Arturo''s on Houston St. The best slice, Joe's Pizzeria on Carmine and Bleecker (a few doors apart), get the slice with fresh mozzarella. There is an article on pizza in todays NY Times (www.nytimes.com). For small individual sized brick oven pizza's, Cafe Picasso in the W. Village, I Coppi in the E. Village and Gigino's in Tribeca. I'm sure there are many more beside these, but these are good ones.
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Mary, <BR>What makes a good pizza is good ingredients, fresh tomato sauce and fresh mozzarella cheese. Generally a good crust is thin and crisp, usually cooked in a brick oven. There is lots of lousy pizza all over NYC, but the good places really stand out.
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Lombardi's is pretty good. Great atmosphere. It's somewhere Sohoish. Look it up on citysearch.com
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