33 Best Restaurants in New York, USA

Not only are the wood-fired pizza and handmade pasta dishes here delicious, they are also made with organic stone-ground flour using local, seasonal produce, handmade mozzarella, and artisanal meats. Try the fig, caramelized onion, and Gorgonzola pizza or the mushroom pasta with locally sourced porcinis. For a splurge, go for the $65 2-lb wood-fired T-bone, medium rare.

One of Brooklyn's most celebrated slice joints made the leap over the East River in late 2023 and a line formed immediately. The owner of L'Industrie is originally from Tuscany and it shows in the crispy, ultrathin-crust pies. There are usually 10 varieties of pizza available daily, but first-timers should opt for the burrata slice: thin, crispy crust topped with sweet tomato sauce and gooey flavorful globs of burrata cheese. Limited seating is available, plus a small selection of natural wine and beer. 

Even in the most diverse neighborhood of New York City, you are still in New York, after all, so great pizza is a must. This no-frills pizza joint is run by Louie himself. Hailed as a local hero after surviving a horrific stabbing from protecting an elderly woman from being mugged, Louie has become somewhat of a staple figure in the neighborhood. Heroism aside, the grandma slice here is one of the best in the borough, but you also don't want to miss their homemade agnolotti pasta.

If you worship at the altar of Neapolitan pizza---thin-crust pies baked quickly in blistering brick ovens---Lucali is a worthy pilgrimage. Ordering is simple: there's one large pie and a choice of toppings from beef pepperoni to vegetables like grilled artichokes; and calzones in two sizes, which come with a side of marinara sauce. Pizzaiolo Mark Iacono opened his cozy restaurant in a former candy shop to insure his beloved neighborhood haunt wouldn’t turn over to a chain. Lucali quickly established itself as a top-ranked pizzeria. Arrive early and plan to explore Carroll Gardens. They'll call your phone when a spot is ready, which could be hours later.

One of the best pizza joints on the Upper West Side offers both traditional pie-shape slices and thicker square slices known as Sicilian style. There's often a long wait, whether you're there for takeout or for one of the few tables, so order online to save time.

Roberta's completely transformed this industrial district in 2007 with its destination wood-fired pizzas topped with hyperlocal ingredients—many herbs come from their garden on-site, a former garage and yard. Their acclaimed pies with innovative combinations and signature crusts have wowed pizza connoisseurs so successfully, Roberta's has expanded well beyond this groundbreaking original location, with a frozen pizza line and outposts as far as Singapore. Here, where it all began, there are also pastas and mains, served in a room that extends to a patio and tiki bar. 

Few guidebooks list this classic New York pizzeria, yet the jam-packed room and pleasantly smoky scent foreshadow a satisfying meal. There's a full menu of Italian classics, but pizza is the main event, and the thin-crust beauties are cooked in a coal-fired oven, to emerge sizzling with simple toppings like pepperoni, sausage, and eggplant. Monday through Thursday, you can call ahead to reserve a table; weekends, be prepared to wait and salivate. If you like the whimsical paintings that plaster the walls, ask the waiter the price: they're for sale.

Its facade is unassuming and interior unpretentious, but you can't go wrong with any of the pizzas or house specialties at this family-owned pizzeria-ristorante that has been around since 1971. The restaurant serves classic pasta dishes, including a variety of ravioli and gnocchi in addition to chicken, veal, steak, Italian specialties like picatta and francese, and local, fresh seafood. It is open year-round, and you can eat here until 3 am or later on summer Friday and Saturday nights. Try the grandma pie, and allow extra time—it's made with love. Reservations can be made on the website.

Many say the Buffalo-style wings at Buzzy's are better than those at Buffalo's Anchor Bar. An institution since 1953, this no-frills place with bland decor and windows facing Route 62 serves build-your-own pizzas, eight specialty pies, calzones, and a dozen or so subs and hoagies. The wings and chicken fingers—fresh, not frozen—come with blue-cheese dip and a choice of 10 sauces, including one called Suicide, which the menu warns is "very hot—no refunds or exchanges."

The specialties at this beloved Brooklyn pizzeria and Italian-ish eatery, named for its proprietor and situated on a charming block, range from Detroit-style grandma pies (think square instead of round, thick instead of thin) to wood-fired pizzas with ingredients like clams, anchovies, and Calabrian chilies. One item that might convince you to forego pizza, though, is the signature burger, an American cheese and caramelized onion–topped beef patty on a pretzel bun.

The menu of this tiny basement eatery offers a smattering of inexpensive dishes from Thailand, Mexico, England, Italy, and the Middle East. There's counter service only and just a few tables. Top a quick chimichanga with fresh fixings from the salsa bar.

You might recognize this Village institution from its frequent cameos in TV and film (in Spider-Man, Tobey Maguire's Peter Parker was a Joe's delivery boy). But it's the classic, gooey, New York slice, dripping melted cheese onto paper plates, that really makes the place famous. And in a city brimming with by-the-slice spots, the crispy-bottomed offerings here are the best.

This authentic pizza joint has been serving arguably the best coal-fired pies on the block, ever since Patsy Grimaldi severed ties with the Grimaldi's location next door. Juliana's—named in honor of Patsy's mother—has reigned as the DUMBO destination pizza place for classic white and margherita pies. However, don't expect to stop in for a quick slice; it's personal to large pies only.

At the back of this long, narrow restaurant is a beautifully tiled, wood-fired oven that is used to cook (at 1,000º F) what might be Manhattan's most authentic Neapolitan pies. Blistered and chewy around the edges, the margherita pie gives way to a softer center pooled with San Marzano tomato sauce and house-made mozzarella. There are numerous pizza options, including white pies and gluten-free crusts. This is a definite contender for best pizza in New York. The dining room is casual, and the location means it's almost always busy.

Brick walls, red-and-white-checked tablecloths, and the aroma of delicious thin-crust pies emerging from the coal oven set the mood for dining on some of the best pizza in Manhattan, and Lombardi's has been serving it up since 1905 (though not in the same location). The mozzarella is always fresh, resulting in a nearly greaseless slice, and the toppings, such as meatballs, pancetta, or imported anchovies, are also top quality.

A hip, cozy place for pizza and small plates, this exposed brick eatery is filling the gap for wood-fired pizza in Astoria. Milkflower's origins hail from New Jersey, where owners Pete and Danny worked in their uncle's pizzeria for 10 years. They noticed there wasn't a pizza joint on their block in Astoria, and so they made the coolest one in town. Enjoy wood-fired, Neapolitan, 12-inch pies with charred crusts with playful names like “Marky Marc” and “Wu-Tang Clam." Pizza isn't the only thing wood-fired here; their wood-fired veggies, crab cake, and tiger prawns are ideal accompaniments.

One of an increasing number of artisanal pizza shops, Philomena's serves both squares and slices, Neapolitan and New York style. The squares are chewy and bouncy while the crust on those slices is crisp and nearly caramelized thanks to the 72-hour fermentation process behind the dough. You can't go wrong with a classic slice, but Philomena's does funky well; go for a broccoli rabe and chickpea puree slice, a fiori di zucca, or a "spicy Mikey," made with hot honey, soppressata, and mozzarella.

If you like New York City–style pizza, this is the place for you. This eatery has pizza on par with anything there, served up in a fun, casual atmosphere. Veggie lovers will enjoy the Tree Hugger (pesto, spinach, garlic, and more), while carnivores will go for the Carcass, loaded with every type of meat available in the restaurant.

Culinary Institute alum Patrick Amedeo may only serve six different pies and four different salads, but that's all you need at this exquisite artisanal pizzeria. There are traditional thin-crust Margherita and white Bianco pies, but for something more innovative try the Morandi topped with Grana Padano cheese, red onions, pistachios, and rosemary. The Mediterranean salad—romaine and arugula topped with wood oven-roasted eggplant, tomatoes, ricotta salata, and sherry vinaigrette—is sublime. A small selection of wines is available, and if you're in the mood for something sweet, ask Patrick to make his decadent calzone filled with melted Nutella.

The pizzeria is well known for its long-distance service—it'll ship a pie anywhere overnight and promise it's never frozen. But it also serves out-of-the-ordinary pizzas like lemon chicken and eggplant rollatini, as well as pastas and subs. Gluten-free and whole wheat pies are also available.

Follow the line of people that often winds down the block to find this tiny counter-serve spot that serves some of the best pizza in downtown NY. Grandma slices (the square ones) are the thing to order here, and the pizza with 'roni cups (those little rounds of pepperoni) is what made this place IG-famous, but our favorite is the square margherita slice, which really showcases that delicious homemade tomato sauce.

The best pizza in town is at Raimondo's, on the main drag. The building has aged, and the decor isn't anything to write home about—but the tables are clean, and the service fast.

In summer 2023, überpopular Scarr's moved across the street to a bigger, brighter location, making it easier to get a table for the excellent New York--style pizzas that have made the place so beloved. The pizza incorporates locally sourced tomatoes and dough made with flour milled on-site. The drink list is equally impressive: an all-natural wine list and potent cocktails. 

At a time when some pizzerias in the city are charging more than $25 for Neapolitan-style margherita pizza, Simò is a welcome bite of pizza dough. Most pies hover around the $14 mark, and here affordable does not mean bad quality. Simò's offerings, especially the margherita and the cacio e pepe pie, are excellent. In addition, there's wine and prosecco by the glass, also priced below $10. So stop in after a walk on the High Line and mangia, mangia! There's a second location near Union Square on University Place and East 11th Street.