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New York's 11 Hottest Pizza Joints

From Bushwick to Wall Street
October 9, 2017
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by Zagat Staff

NYC needs more pizza joints like it needs another Duane Reade, but the pie scene continues to sizzle with hot and trendy new spots opening every day. Here are 11 killer pies to try. 

—Kelly Dobkin and Priya Krishna

Martina 

Applying Shake Shack’s quick-serve format to Marta's thin-crust Roman pizzas, this Union Square Hospitality Group spot helmed by chef Nick Anderer, offers pies for less than $13 apiece, along with antipasti, beer, wine and half bottles of champagne. The casual, cash-free place offers big tables for large groups, ideal for avoiding awkwardness with that down the line check-splitting friend.

198 E. 11th Street; 646-747-6635

Emily West Village 

Set inside the former Blue Ribbon Bakery space, the West Village outpost of the Clinton Hill original offers both classic wood-fired, NY-style round pies as well as a rectangular Detroit-inspired Grandma variation. The chewy, charred crusts and killer toppings have garnered a large following. So, reservations are recommended to avoid the ridiculously long waits.

35 Downing Street; 917-935-6434

Leuca 
Chef Andrew Carmellini (Locanda Verde, Bar Primi) moved into Brooklyn with this all-day Southern Italian restaurant and pizzeria in Williamsburg’s posh William Vale hotel. The swanky space offers a moderately priced selection of wood-fired pies with traditional Italian ingredients such as ‘nduja, basil pesto and stracchino cheese.

111 N. 12th St., Brooklyn; 718-581-5900

GG's
Though not solely a pizza joint, this neighborhood hot spot in the former Goat Town space puts pie front and center thanks to double-deck ovens. Chef Bobby Hellen churns out New York–inspired slices like the Grandma pie, the 1986 and new fall pies like the eggplant Parm (pictured) and the amatriciana.

​511 E. Fifth St.; 212-687-3641

Pasquale Jones 
This sophomore Neapolitan-inspired pizzeria from the Charlie Bird team debuted to major fanfare in early 2016. The NoLita spot is still packed with folks clamoring for its clam pies. The open kitchen and hip-hop soundtrack give the space a laid-back feel, but the attentive staff and amazing wine list step it up from your average pizza joint.

187 Mulberry Street

Speedy Romeo LES
Like its Clinton Hill predecessor, the LES outpost of this wood-fired joint offers wood-fired fare and amazing pies with a cool, comfortable vibe. The newly expanded 100-plus seat restaurant serves up pies with creative toppings (think Katz’s pastrami) à la carte along with multiple family-style menus for large groups.

63 Clinton Street; 212-529-6300

Corner Slice at Gotham West Market
Ivan Orkin, David Poran and Michael Bergemann have upped the corner slice game with 60-hour fermented dough made from artisanal spelt and durum wheat. The result is the best classic NY slice the city has ever seen. The rest is simple: tomato, mozzarella or white pies (or slices) are dotted with high-quality toppings like roasted onions, anchovy or housemade fennel sausage made from Fleishers meat.

600 11th Avenue; 212-956-9339

Vic's
While pizza is not the main event at the revamp of Five Points, chef Marc Meyer and his co-owner wife Vicki Freeman have put a lot of love into the five pies on the menu. Varieties like the burrata with bagnet vert (a green Italian herb sauce) and anchovy or more simple pies like the simple tomato with pecorino and basil will have you coming back for more.

31 Great Jones St.; 212-253-5700

Keste Wall Street 
One of the godfathers of the U.S. Neapolitan pizza scene, Italian pizzaiolo Roberto Caporuscio is known for his mind-altering crust and vivid toppings. Like the West Village original, Keste Wall Street packs a crowd, but this 85-seat location takes reservations and features a pizza school.

66 Gold Street; 212-693-9030

Ops 
This converted garage space with industrial brick walls and marble-topped tables, feels like your typical Bushwick neighborhood spot. Though the wood-fired pies are far from conventional. Sourdough crust made from artisanal wheat is sprinkled with ingredients from local farms. It’s served alongside market-driven antipasti and salads, seasonal cocktails and a “Bud and amaro” combo.

346 Himrod Street, Brooklyn; 718-386-4009

Rossopomodoro
The second outpost of this Eataly-based mini-chainlet opened in the former Cole's/Cafe de Bruxelles space and produces impressive Neapolitan-inspired crusts in traditional varieties as well as signatures like the Cipollina with red onions, fresh guanciale, mozzarella, thyme and olives.

118 Greenwich Avenue; 212-832-7000 

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