When we talk about getting the best pizza, we’re not talking about grabbing a quick slice around the corner. We’re talking about indulging ourselves at the best joints that serve the best pizza pies. And when we attempt to do this, we have to decide on where to go. How do we choose? This is New York. There is, it seems, a pizzeria on every corner. Well, for starters you have to narrow down the pizzerias by their legendary status, by how long the lines are, as well as their pedigree. You should also consider how old the place is, as we found that the older the pizzeria, the better the pizza tastes. There is also an insularity in the world of New York pies, and everyone seems connected to each other. Juliana’s has to be on the list because the God-of Pizza Patsy Grimaldi founded it and Grimaldi’s the restaurant should rank high even though Grimaldi himself has sold off his shares. Or you can try Lombardi’s, which calls itself as the very first pizza place in all of America, and which is where well-known founder Gennaro Lombardi taught a young John Sasso how to churn out the perfect pie. Sasso would later go on to open up his own place at Bleecker Street, simply called John’s, a family-favorite West Village hang out that he founded way back in 1929. The Coney Island landmark, Totonno’s, is helmed by Antonio “Totonno” Pero, and he too trained at Lombardi’s under the tutelage of founder Gennaro Lombardi, and his restaurant is also one of the oldest pizzerias in town. We also consider Patsy’s, which opened up in 1933, as well as Lucali’s just for the fun of it, a place that serves slam-dunk pies and is a spot for people-watching. Beyonce and Jay-Z visited Lucali’s and other celebs praise it. These high-lighted restaurants and more make up our list of the best pizza pies in New York and its boroughs, and when we mean the “best,” we really mean it. So herewith are our top ten choices when you get a hankering for a thin-crust, coal-oven slightly charged Neapolitan pie, the only kind that the best kind bake here in New York.
1. Juliana’s
19 Old Fulton St, Brooklyn, NY 11201 (718) 596-6700
You don’t have to take our word for it, and you don’t have to consider the long lines snaking around the eatery. The popularity of Patsy Grimaldi, pizza legend and owner of Juliana’s, rests on his old-school thin-crust pies that nearly everyone wants a slice. Grimaldi opened Juliana’s in 2012 at the age of 83 (he’s now 88). Juliana’s famous char from its coal-fired oven makes this casual pizzeria a destination spot that you won’t regret visiting. In fact, the restaurant remains a popular go-to place for superb, fresh-made pies. It has even been named the #1 pizza place in the nation in a Top 10 List compiled by TripAdvisor.
2. Grimaldi’s Pizza
Under the Brooklyn Bridge 1 Front Street Brooklyn, NY 11201 (718) 858-4300
Grimaldi’s Pizza
Also: Various LocationsIt’s not surprise that another of Patsy Grimaldi’s pizza joint ranks high on our list. Named after the owner, Grimaldi’s no-nonsense pizza makes everyone’s mouth water, from its very thing crust to the fact that its light on the cheese and from the best sauce we’ve ever taste to the delicately and deliberately burned crusts. Grimaldi’s is also no-nonsense in the way it’s run. The décor is simple and you can only order pies, not slices, and you can only pay your bill using cash (there are also no reservations.) Patsy Grimaldi made the pizza joint famous before selling off his interest. But his legacy lives on not just at Juliana’s but also at his outposts throughout the US. Grimaldi’s is just down the block from Juliana’s, which is at 1 Front Street and under the Brooklyn Bridge and next door to its original location. So, you’ll get a mind-blowing pie as well as a beautiful view of Manhattan. Fun fact: legend has it that crooner Frank Sinatra had Grimaldi’s pies flown to him in Vegas.
3. Lucali’s
575 Henry St, Brooklyn, NY (Carroll Gardens) (718) 858-4086
Lucali’s Pizza by Heather Cross.
This popular neighborhood restaurant, tucked away on a block in Carroll Gardens, is known not only for its ethereal thin crust pizzas with lots of char and also for its long lines and waits. The no-nonsense menu consists only of pizzas and calzones. This is definitely the place you want to be if you’re hankering for a pie and a cold one; the BYO policy lets guests bring their own wine and beer, which makes Lucali’s a relatively cheap night out. The place is so good that Hugh Jackman is a fan, David Beckham has “Instagrammed his love for Lucali’s multiple times,” and, if you remember, way back in 2012, Beyonce and Jay Z famously skipped the Grammy Awards that year for a laid-back Sunday date night at this wildly popular cash-only joint .
4. Roberta’s
261 Moore St, Brooklyn, NY 11206 (718) 417-1118
Roberta’s Pizza by Deidre Schoo
So Roberta’s pizzeria doesn’t give a good first impression. On a moribund block with graffiti, the restaurant has been described by loyalists as looking like a “crack den” from the outside, but the moment you walk in and smell the Brooklyn-Neapolitan-style pies you’ll forget all about the exterior, as well as the very hip clientele who have made Roberta’s a trendy destination spot. Hey, this is Bushwick, after all, so if you don’t want hip, get out of Brooklyn, the place that beats Manhattan for best pizza. Still Roberta’s is serious for their food, Italian fare and delicious pizzas like the Speckenwolf, made with house-made mozzarella, thin slices of salty speck, and mushrooms.
There’s inside/outside dining here, with a backyard tiki bar for you to use while waiting for your table. The décor isn’t in the least pretentious, with simple wooden picnic tables throughout. It’s 2-star Michelin chef’s counter and a radio station (for Blanca, Roberta’s tasting-menu den out back), is probably why throngs of people line up at the restaurant each day. The pies are so popular that they have become a world-wide phenomenon, with high-end grocery stores selling frozen Roberta’s pizzas.
5. Patsy’s Pizzeria
2287 First Ave between 117th and 118th Street in East Harlem (212-534-9783)
Patsy’s Pizza by @marisajaylee
In 1933, Pasquale and Carmella Lancieri couldn’t have predicted that opening Patsy’s Pizzeria on First Avenue in East Harlem would become one of the world’s best pizzas, so much so that offshoots of the restaurant have appeared all over the city. But the East Harlem treasure is the best way to go, as it’s the original spot and an authentic dining experience. Patsy’s serves spot-on Italian fare with generous portions, a bevy of house-made salads, but you go here for its Naples-good coal-fired paper-thin crust pies with just enough char. If Patsy’s is packed for dinner, as it often is, there’s also a takeout counter a few doors down and, unlike others, Patsy’s offers slices. N.B. Patsy’s is cash-only.
6. John’s Pizzeria (Bleecker Street)
278 Bleecker St, New York City, NY 10014-4105 212-243-1680
John’s Brick Oven Pizzeria
This family-run pizza dive—and it really is one—was founded all the way back in 1929 by John Sasso. Today, John’s on Bleecker Street in the West Village (there are two other outposts) is still run by the family in a space made up of graffiti-scarred well-worn wooden booths, as well as NYC kitsch, paraphernalia and celeb photos that’s been hanging on the walls for decades, which means the joint is really only interested in serving you the best pies. Like other pizzerias, you can’t get slices, and another downfall is snagging a table. But when you do, this is a place to relax and socialize and order a few pies for your table to sample along with a chilled pitcher of beer. Nicknamed the “institution,” John’s offshoot in Times Square, housed in a former church, is a great place to dine before or after catching a Broadway show. And for those UES-siders, there’s a John’s on East 64th Street.
7. Lombardi’s Pizzeria
32 Spring St, New York, NY 10012 (SoHo) (212) 941-7994
Lombardi’s received its business license in 1905, so there must be truth behind the restaurant’s claim that they are the very first pizzeria started here in Manhattan, as well as in all of America. Founder Gennaro Lombardi, the “godfather” of pizza, taught a young John Sasso how to churn out the perfect pie, and Sasso would later go on to open up his own place at Bleecker Street (reviewed here). Today the iconic shrine is full of tourists waiting on line, but locals don’t mind. Just getting in to order a no-nonsense coal-fired, thin-crust Neapolitan pie makes up for the (long) wait. If you’ve never been here, the basic pie is what you should get. Topped simply with tomatoes, mozzarella and basil, this pie is the reason why Lombardi’s has been repeatedly called a “true slice of NY,” despite the fact that, like others pizzerias listed here, only serves pies. The next pizza you should try is the clam pie, which is another top seller and includes freshly shucked clams with a dab of pepper, oregano, garlic, parsley and pecorino. Trust us, this and the basic pie is what gives Lombardi’s its legendary status. And, yes, Lombardi’s only takes cash and there are no reservations.
8. Totonno’s Pizzeria Napolitano
1524 Neptune Avenue, Brooklyn (Coney Island) 718-372-8606
Totonno’s is also one of the oldest pizzerias in the city, a veritable institution and a Coney Island landmark. It also has pedigree.
Antonio “Totonno” Pero was trained at Lombardi’s under the tutelage of founder Gennaro Lombardi, the “godfather” of pizza. In 1924, Tolono opened his own spot to unanimous popularity, with business peaking in the summer, just like today. There have been some setbacks—multiple fires and a five-month shutdown after Hurricane Sandy—but this old-fashioned pizzeria still serves the best coal-oven pies made from the freshest ingredients. There’s not much atmosphere here, with celebrity photos and newspaper articles decorating the walls, but perhaps this utilitarian setting takes a backseat to showcase the now-legendary pies.
9. Keste West Village
271 Bleecker St, New York City, NY 10014-4102 (212-243-1500)
This family-owned restaurant, located in the heart of trendy Greenwich Village, Keste is run by Chef Roberto Caporuscio, who makes the most authentic Neapolitan pies around New York and its boroughs. That’s because Caporuscio hails from just-outside Naples, where he learned his craft before coming to New York to open his own shop. In fact, this pizzaiolo (a person who makes pizza) is a certified pizza master with the Associazione Pizzaiuoli Napoletani, the Italian association that governs the standards for Neapolitan pizzas. This is why Caporuscio takes his wood-fired personal sized pies seriously, using only the freshest ingredients, as well as homemade mozzarella. In addition, there are also gluten-free, vegetarian and vegan offerings on the menu. However, the pizzeria is as small as a shoe box and gets really cramped at the original Bleecker Street spot. There’s also a Keste in Williamsburg, Brooklyn, and the Wall Street Fulton Street location offers pizza-making classes. Trust us. If Alain Ducasse—arguably the best chef in the world—says that “this pizza proves that perfection can be found in simplicity and it’s a New York City favorite,” this is the best review Keste will ever get.
10. Di Fara’s Pizza
1424 Avenue J, Brooklyn (Midwood) 718-392-1222
The no-frills Midwood Brooklyn Di Fara’s Pizza rests on the shoulders of Dom DeMarco, the owner. Domenico De Marco, or “Dom,” hailed from a provence in Italy and then moved to Brooklyn. Before crafting his technique, Dom opened his Avenue J pizzeria in 1964, and has spent over 40 years perfecting his pizza. To this day, the master still makes every pie by hand with the help of his children. One of the best aspects of enjoying pizza at Di Fara’s is watching Dom DeMarco himself make each pie by hand. He expertly tops each pie with hand-grated Parmesan cheese, fresh mozzarella, basil and, of course, the sauce, which is simple but perfect, with a touch of sweetness made with San Marzano tomatoes. There are drawbacks though. This place is pricey, it’s a hike to get to Midwood, the spartan setting looks stuck in time, there are only a limited number of seats, and on weekends, you sometimes have to wait an hour or so before you even get to order. But there’s BYOB and the inimitable Chef Andrew Carmellini, the man behind Locanda Verde, the hot spot The Dutch and Leuca in Brooklyn claims it’s one of the best pizzas in New York, saying: “The pizza is good no question. The platonic ideal of a NYC pie, but it’s the shrouded mystery surrounding Dom snipping the basil over the top that makes the destination.” Fun fact: even Anthony Bourdain once endorsed the restaurant.
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