For over 90 years, this storied Coney Island pizzeria has been serving thin crust pizzas topped with a simple tomato sauces and patches of silky fresh mozzarella. Read more.
At this intimate Carroll Gardens restaurant, Mark Iacono makes thin-crust pizzas topped with a three cheese blend (fresh and imported mozz, plus Grana Padano) and fresh basil. Read more.
The L & B square slice has a dense, slightly sweet crust that's faintly reminiscent of a biscuit. The dough is first topped with mozzarella then tomato sauce and a thin layer of Pecorino-Romano. Read more.
Coalfire changed the way we think about thin crust. If you like it super crispy with a little bit of char, this is your new haunt. [Eater 38 Member]
Dom DeMarco is the most legendary pizzaiolo in New York, if not the entire country. His pies are topped with a three cheese blend, snips of fresh basil, and a thin layer of olive oil. Read more.
All of the rustic, wood-fired pizzas at Franny's are worth a try, but the clam pie is the knock-out dish here. It is quite possibly New York's best clam pizza. Read more.
Order the Feel Like Bacon Love, topped with a bold Amatriciana-style sauce and fresh mozzarella, or the sublime Anise and Anephew, which has braised fennel fronds, guanciale, and anisette creme. Read more.
The menu features regional dishes from all around Italy, including things like grilled oysters, tagliatelle with prosciutto, pici with broccoli, chicken cacciatore, and spit-roasted pork loin.
About 7,000 people, mostly immigrants, lived in this five-story building from 1863 to 1935. Tours trace the lives of five typical families. - Green Guide Editor
Chef Andrew Carmellini's return to the stage, following A Voce, is a rustic neighborhood Italian resto at the core. And on Mondays, home of some of New York's best fried chicken. [Eater 38 Member] Read more.
