On the latest trip back to the Big Apple, the Snob set his sights on the borough of Brooklyn, and, specifically, the famous Grimaldi’s, a place said to be favored by Frank Sinatra. (Did he really send his private jet from Vegas to bring in pies?) Accompanied by The Kid, his girlfriend, and the Snob’s brother, the plan also included a walk back over the Brooklyn Bridge to burn up some of the calories we planned on amassing.

Grimaldi’s opens at noon on Saturday. We arrived at 1:00 expecting a line but not one requiring a two-hour wait! While discussing a possible plan revision, we read in a newspaper article pasted on the window of the original Grimaldi’s location that Patsy Grimaldi, the original owner of the joint, was getting back in the business in his old spot after 13 years.  His place is to be called Juliana’s.  The current owner of Grimaldi’s had since moved to a new larger location a few doors down.  Courtesy of my new iPhone, we found a suitable and quicker alternative in Ignazio’s Pizza which was just around the corner. There was a line there as well, but it only took us about 30 minutes to get in and be seated.  Goes to show that pizza is big business in Brooklyn!

Like Grimaldi’s, Ignazio’s pizza is margherita-style with a “no slices and no credit cards” policy. We opted to try both of their signature pies: the “Pizza,” or round, and the “Siciliana,” or square. The latter pie is simply a square one with thicker crust. Now, this isn’t a margherita pizza like you’d get at California Pizza Kitchen. This is the real deal as was originally created back in Italy. Made thin and cooked crispy like New York style, this pie has sliced mozzarella as opposed to shredded–with a touch of Pecorino Romano. The sauce is made from plum tomatoes and spiced with basil. (I must insert here that I started off with a chicken Caesar salad that may have had the best smoked chicken I have ever eaten.)

Conclusion:  Both pies were outstanding! The sauce tasted out-of-this world delicious. I just loved the kick that the basil gave to it. The cheese was a tad oily. It also didn’t melt as smoothly as NY-style and was in some spots crumbly. But, none of this really mattered as the crispy and tasty crust folded up just right for eating in classic style. The square Siciliana was great as well and was not too thick or doughy tasting. It’s funny how the middle slices of the Siciliana were the last ones left as the crunchy outer edges of crust are the best part. I don’t think the Snob will ever change his allegiance to NY-style pie, but these are simply a must-try for any pizza lover.

Ignazio’s had the business acumen to be an alternative for those not wanting to wait on the Grimaldi’s line. But, they also had the skills to come up with top-notch pizza. With this area to soon feature three pizza joints, the Snob sees many trips beneath the Brooklyn Bridge in his future.  Who knows?  Maybe someday I’ll catch a short line at Grimaldi’s. But, if not, Ignazio’s will be there to make the trip worthwhile.

PIZZA SNOB RATING     ***** Sets the Standard
Ignazio’s Pizza
4 Water Street
Brooklyn, NY 11201
718-522-2100
[no website]

It was the Labor Day holiday, and the Snob planned a trip to the sometimes forgotten New York City borough of Staten Island. Always interested in seeing a good baseball game, I took the short trip over the Bayonne Bridge to see the Staten Island Yankees play. This minor league version of my favorite team offered a much more affordable event than seeing the major league version play up in their new castle in the Bronx.

The Island had been a place that I, like most Bayonnites, visited many times in my youth. It was a place to play golf; it had the nearest shopping mall; and it had an 18-year old drinking age long before New Jersey did. I recently received some intel through the blog that there were some worthy pizza joints over there to discover. My plan then was to have a late pizza dinner after catching a few innings of the ball game. However, as a result of the holiday, I could find only one worthy-looking pizza joint that was open. As you will learn, my experience turned out to be a great one.

After an hour of baseball – I had seen two full innings, nine runs and five errors–it was time for me to eat, so I headed further south on the island to Joe and Pat’s, self-described as “Staten Island’s Thin Crispy Crust Pizza.” This place is a walk-up slice joint with an adjoining room that serves as a full-menu restaurant. I walked up to the counter and ordered a pair of $2.00 slices.

At first glance, the thin and crispy slices brought back memories of a “bar pie” from the fine Venice Tavern in Bayonne. After my first crunchy bite I knew that I was in for a treat. Those two fabulous slices went down so fast that I didn’t know what hit me. They were so tasty I immediately had a craving for more. The cheese, light and perfect, looked to have been melted from slices. The spicy sauce was sharp and delicious. But for me, the best part was biting into the great-tasting blackened thin crust. I loved how the crust cracked when you folded it in half to devour. Still hungry, I ordered two more to satisfy my yearning taste buds and eating them was equally as satisfying.

I know several other highly-respected pizza joints exist on Staten Island, but it’s going to be hard for me not revisit Joe and Pats next time I’m there. Their pie is unique and special and deserves to be tried by everyone – at least a few times.

PIZZA SNOB RATING     **** Near Perfection

Joe and Pat’s Pizzeria and Restaurant
1758 Victory Blvd
Staten Island, NY 10314
718-981-0887
www.joeandpatspizzany.com

I recently made my first post-Superstorm Sandy trip back home to Bayonne, NJ, to see Mom and Dad. The storm was a tough experience for them although it could have been much worse. Thankfully, they are now back to normal.

With the aid of the great Trip-It iPhone app, I laid out eight pizza stops for my brief stay.  My first was to take my parents for a Friday lunch at Lee’s Tavern across the Bayonne Bridge in Staten Island. Blog-readers may recall an earlier post in which I reported that some local radio station listeners voted this place  Best Pizzeria in the Tri-State Area—now that’s all of New York, New Jersey and Connecticut! This was certainly a place The Snob had to visit.

I have learned with Mom and Dad that the earlier I try to plan for us to do something, the more likely they will say no. I waited until the very last minute to suggest the $13-toll ride over the bridge to the Island.  It worked.

Lee’s is in an easy-to-find tiny neighborhood just two quick turns off of Hylan Boulevard in the Dongan Hills area. When the GPS told us we were at our destination, I grabbed a parking spot on the street still not quite sure exactly where Lee’s was. Then I recalled reading about their not having a sign.  I quickly spotted stacks of empty pizza boxes in a side window.  This rustic looking corner bar was the place.

Lee’s is an old tavern, typical of one in the Northeast:  dark wood interior with a large mirror behind the bar displaying their name. The barkeep welcomed us with a warm New Yorker greeting and made sure that we were properly seated. We sat near the back of the barroom seating area.  I noticed another dining room off to the rear. I got to business quickly ordering a large cheese pie ($10) for us and a Chicken Caesar Salad for me. Telling him I had heard about their pizza and that we had never before had it (and having to stare down my Dad not to out me as The Snob), he told us that we were in for a big surprise.

Now for some history.  It seems that “Lee” started the place some 70 years ago but the gentleman whose portrait was on the wall was the current owner.  He started working for Lee as a busboy, and eventually worked his way up to buy the place. His name is Diego “Dickie” Palemine which explains why the honorary street sign on the corner bears this name.

Our pie arrived just after I finished my wonderful salad. It was an eye-opener for sure–thin and crisp, light on cheese with only small blotches of tomato sauce. I devoured my first slice savoring the fresh mozzarella and the tasty splash of olive oil on top. Man, this was awesome pizza despite being somewhat off tradition. The pie was quite crunchy. The crust was firm, not pliable, and it tended to flake off into little pieces when bitten. Regardless, it was delightful, and I even went so far as to eat all of Mom and Dad’s leftover crusts.  Since it wasn’t too heavy, I think I could have eaten another whole pie by myself.

As for Mom and Dad, they weren’t too crazy about Lee’s pizza, but they generally struggle with anything different from the norm.  The Snob, however, declares that Lee’s Tavern is a must visit for any serious pizza fan. I’ll be back for sure.

PIZZA SNOB RATING     ****1/2 Nearer Perfection

Lee’s Tavern
60 Hancock Street
Staten Island, NY  10305
718-667-9749
[No Website, Slices or Credit Cards]

Whenever I go home to New Jersey for a visit, I get to experience adventures in New York City both as The Pizza Snob and Music City Mike. On a recent visit, I borrowed Dad’s brand new Honda Accord (courtesy of Hurricane Sandy) and drove to lower Manhattan’s City Winery to hear the powerful and passionate sounds of Alejandro Escovedo planning to bookend the show with pizza stops before and after.

Parking just outside the Holland Tunnel, I braved the early evening’s winter chill and walked straight across Spring Street to my pre-show stop on the northern edge of Little Italy. Just one block east of its Mulberry Street epicenter– on the corner of Mott and Spring–I came upon the historic Lombardi’s Pizza. While our family has made a habit of dining in Little Italy at least once per visit, I am embarrassed to admit that this would be my first time at America’s oldest pizzeria.

Over 100 years ago, Lombardi’s is where an Italian immigrant’s culinary creation in a coal-fired oven ignited the genesis of one of our nation’s most coveted food treasures.  Lombardi’s has the loose, casual feel of a typical Little Italy restaurant. It is now a few doors down the block from its original 1897 location and has also since expanded to better accommodate the crowds.  I got seated in the original pre-expansion long narrow room in full view of their famous oven. The date on the historic white brick, coal-burning oven still reads “1905” which is the year when Lombardi’s was first licensed. I was quite excited since this would also be my time to eat coal-fired pizza.

Their pizza menu is pretty simple offering three choices: The Original Margherita or sauce-less options of either White Pizza or Clam Pie, customizable through a handful of available toppings. As soon as I was seated at my tiny table for two, I ordered without hesitation a small (14-inch) six-slicer Margherita for $16.50. When my pie arrived, I was immediately overtaken by its sight, sparkling majestically atop a pizza stand. My mouth began to water from the delightful smoky fragrance of the coal-blazoned crust. With my first bite it became clear that Lombardi’s pie is all about the crust—thin and crisp and wonderfully chewy and flavorful.

I wound up finishing off the light and not filling pie in record time. The tomato sauce looked as if it were (and may have been) gently brushed on top of the dough. The wonderfully-fresh mozzarella cheese was scattered atop the sauce in a few blobs and covered less than half of the pie.  Tender yet subtle sprinkles of fresh basil and Pecorino Romano enhanced the dominantly delightful smoky taste of the crust.

Although this was not your classic NY-style pizza that The Pizza Snob generally favors, Lombardi’s pie is an absolute must for any pizza lover. How refreshing that in this era where many of our traditions have become over-commercialized, Lombardi’s has remained classy and original instead of just another tourist trap. The service and food quality speak for themselves.

Finally, for some particulars, there is an ATM onsite if you forget to bring cash which is all they accept.  If you live nearby, they also offer free delivery—by bicycle!

When The Pizza Snob gets around to creating a Pizza Hall of Fame, Lombardi’s will certainly be one of its inaugural members.

PIZZA SNOB RATING     ****1/2 Nearer Perfection

Lombardi’s Pizza
32 Spring Street
(Corner of Mott Street)
New York, NY  10012
212-941-7994
www.firstpizza.com
[No Slices or Credit Cards]

Taking full advantage of “The City That Never Sleeps,” I continued my evening’s adventure for what would be my third and final pizza stop of the day. On the advice of house-concert impresario Drew, I hoofed it in the winter’s cold over to Artichoke Pizza in the heart of Greenwich Village.

I must admit I am not at all fond of artichokes. In fact, I believe they are on a list of things (e.g. cucumbers, pickles, Brussels sprouts) that make God laugh because we think they are food!  Their website revealed, however, that I would be able to avoid eating their namesake, that dreadful edible flower.

Artichoke was started in 2008 by two pizza-making cousins from Staten Island. There are currently two other locations in Lower Manhattan—one in the East Village and another in Chelsea. In addition, there’s an Artichoke at LaGuardia Airport. The location I visited opened in November 2010 as a “slice shop.”  These guys are really on the move and now also distribute frozen pies (both Artichoke and Margherita) to several local supermarket chains. Artichoke has become “the buzz” garnering great press and spawning celebrity sightings. They also have become known for long lines and 20-30 minutes waits.

I arrived just after 11:00 p.m. finding a small line creeping out the front door. Under the glass I noticed four styles: the signature Artichoke; a classic Margherita; a square Sicilian and one I would never even think about–a Crab.  Another reason this place is popular is that besides pizza and soft drinks, the only other thing they sell is beer!

I ordered the safe, but pricy $4.75 Margherita slice which I got rather quickly.  I watched the prep process which involved small cubes of fresh mozzarella instead of the usual grated. Their signature slice, I noticed, looked like spinach and artichoke dip spread on crust.  Tasty perhaps, but not what this Snob was looking for. My slice turned out to be slightly oversized and was good, hot, and sturdy—a nice feature since most of their slices get eaten by folk standing up outside the front door.

I grabbed a scarce counter spot in the close quarters inside, and it was love at first bite—or crunch I should say. I instantly gave this slice a triple C-rating:  crispy, crunchy and chewy! While thoroughly enjoying my slice, I felt guilty that the Snob was developing a love of these “Brooklyn-style” crunchy Margherita slices, a deviation from my classic NY-style roots.  Like the others I have had, this one was light on the cheese and tomato sauce and was sprinkled with basil leaves. It had a tasty touch of some hard cheese slivers (possibly parm) that wonderfully amped up the taste. This really was a fabulous slice—well worth the price and the wait. It is a must for any pizza-lover visiting New York City.

A few days later, on my way back to Tennessee, I thought I would close things out pizza-wise by grabbing another Artichoke slice at the airport. Foolishly not asking first, I wasted my time with a long, cold walk from the American to Delta terminal only to find the food court behind security. I couldn’t get through with my American ticket.  Might be a good enough reason to change airlines next trip!

PIZZA SNOB RATING     ****1/2 Nearer Perfection

Artichoke Pizza
111 MacDougal Street
New York, New York 10012
646-278-6100
www.artichokepizza.com

Since this blog began, several readers have placed Di Fara Pizza on a rather lofty pedestal including America’s Test Kitchen (see video).  Everywhere I looked, I saw Di Fara’s referred to as the best pizza in Brooklyn, all of New York, and sometimes the entire world. All of this talk placed it atop The Snob’s places to visit, so I made it the centerpiece of my recent trip home.

Concerned about their legendary lines, my brother, Dodger Fan, and I got there at 11:30 a.m. on a Saturday afternoon—30 minutes before their scheduled opening. Finding only one person on line, we toured the old Hassidic commercial district, arriving back at about five minutes before noon. The queue had grown to about a dozen and peeking through the window, I spotted the familiar face of pizza master Dom DeMarco.

Opening ten minutes late, the line slowly poured in. We grabbed the last of the few two-seat tables remaining. The guy who was first in line staked claim to the lone large table in the tiny room. Dom was behind the counter making pies below a large menu sign while a woman at the counter recorded orders on a yellow legal pad. Next to your first name, she would add either a triangle or a box, depending on whether you wanted a regular or square slice. Dodger Fan and I ordered one of each at $5 a pop. I handed her a twenty, and we proceeded to watch the master make pies while we waited.

Seeing Dom work with such a passion and artistry for quality pizza-making made the trip worthwhile in and of itself. Recalling from the video how he kept his oven at 800 degrees, watching his bare hands go in and out was scary! We saw the full process as he spread the dough, sprinkled it with flour, added a light layer of tomato sauce, placed clumps of fresh mozzarella on top, and finished with a sprinkling of parmesan cheese and a dash of olive oil (from a vintage can) before sliding the pizza into the oven. At this temperature, the pies only took a few minutes to cook. When they came out of the oven, Dom splashed on a little more oil and topped them off with some fresh basil, snipped from leaves with a large pair of scissors.

After all the anticipation, we got our regular slices first and by the cut of the pie, I got a small one that was cracked in the middle and fell apart when I picked it up. Despite my disappointment, I enjoyed it nonetheless, and then ordered another regular for a try at a better slice. Eating the square slice next really put things into perspective. Though it required a fork to get started, I was later able to pick it up and hold it firmly. I liked that it had a more cheese than the regular. While eating it, I suddenly realized:  This was the best thing I had ever eaten in my life! It was absolutely delicious—a perfect pizza experience. My follow-up regular slice came out much better than the first, and I enjoyed it as well—still speechless from the splendor of the square.

Di Fara’s Brooklyn-style crust was crisp without being burnt.  Although it was a bit floppy at its front point, it was firm and chewy throughout and light and fluffy near the end. What made this pie special was the expert cooking process as well as the use of the finest and freshest ingredients. All this resulted in a delightful blend of dazzling flavors coming from the mix of the oil, cheese, basil and sauce–a taste like no other. This pizza lived up to its status.

If you love pizza like I do, a trip to Di Fara should be on your bucket list.

PIZZA SNOB RATING     ***** Sets the Standard

Di Fara Pizza
1424 Avenue J
Brooklyn, NY 11230
718-258-1367
www.difara.com

After our fabulous dining experience at Brooklyn’s Di Fara Pizza, Dodger Fan and I left the car in Brooklyn and hopped on the M Train to Manhattan. Since it was such a beautiful, sunny winter’s day to enjoy a walk in the City, our destination was The High Line.  There and back, we couldn’t help but notice the preponderance of dollar pizza joints. The Snob had previously mentioned this new phenomenon in his piece on The Price of a Slice, but he had yet to visit one. We figured we’d give it a try, so we stopped at a St. Marks 2 Bros. Pizza that we previously passed.

St. Marks 2 Bros. Pizza started in the East Village on St. Marks Place and now has eight Manhattan locations along with the one we visited in Chelsea on Sixth Avenue between 17^th and 18^th Streets. On this Saturday afternoon, the place was surely jumping! Whether they were repeat customers or first time visitors like us, I wasn’t sure. But, the big signs outside leering you in were hard to miss:  $1.00 a slice (50 cents per extra topping), or $2.75 for two slices and a drink—certainly a bargain in today’s economy.

After starting my day eating the best, I tried to be objective. My plain cheese slice had the NY-style look, but it tasted pretty horrible. It was not crisp at all but, in fact, rather mushy.  Although I can’t substantiate the New York Times article’s claim that dollar-joints use cheap ingredients and frozen crust, I can attest that it was bland and quite tasteless.  I ate half of it and threw the rest away. Dodger Fan was less offended and at least finished his slice. Perhaps, he was overly hungry.  Luckily, he caught a break since it was his turn to pay–springing for our dollar slices while I earlier paid $5 for the Di Fara’s ones.  He summed our eating experience up rather succinctly, “You get what you pay for.”

Experiment complete.  I don’t plan to seek out any more dollar slices. While 2 Bros. may be a cheap way to grab a quick slice, it is certainly not one for the pizza connoisseur.

PIZZA SNOB RATING     * Should Not Have Been Called Pizza

St. Marks 2 Bros. Pizza
601 6^th Avenue
New York, NY 10011
www.2brospizza.com

During his last trip back home, the Snob’s alter ego, Music City Mike, was once again lucky enough to see a house concert at Live @ Drew’s in Ringwood, NJ. This time, it was the gritty but sometimes tender songs of New York City’s Jesse Malin & the St. Mark’s Social.  Jesse rocked the house that night.  Here’s a clip.

Bringing food to share is always a part of the pre-show pleasantries at Drew’s. This time out, the pizza-loving host, who led me to the “Grandma Pie” at Ringwood Pizza last fall, directed me to Sunnyside’s Bar and Grill in Sloatsburg, NY.   Heading out early that Sunday afternoon with a view of the late January snow atop the hills of Northern Jersey, I crossed the border into New York State. There, I found Sloatsburg about 15 minutes north of Drew’s joint in Ringwood.

Sunnyside’s is a stand-alone historically marked building on a two-lane road running through this small town.  There is quite a legend about the place, and many famous celebs have dined there since 1928. The front door opened into a sparkling mahogany-laced barroom which led to a full dining room off to the left.

Opening the box of the large cheese pie ($12.50) that I pre-ordered, I was slammed by its sheer beauty and enticing smell. Piping hot, I didn‘t wait but sacrificed burning the roof of my mouth. I bit into a world of delight:  This pizza was incredibly delicious!  Sunnyside’s pie was thin and crisp with a rich, bold tomato sauce akin to vodka sauce. The cheese was fresh and flavorful, boosted by a light touch of Romano. Holding my slice up, its crispness allowed it to stand at a full attention as I crunched every bite. The cheese and sauce were both lightly applied and came to an abrupt and perfect halt at the thin end crust.

I unashamedly delivered my pizza two slices short to Drew’s kitchen placing it atop a few Grandmas from Ringwood that some others had brought. I quickly grabbed another Sunnyside slice and mingled amongst the crowd meeting some new and old faces. By the time I got back to the kitchen, the Sunnyside pie was gone! I grabbed up a slice of Grandma Pie, and Drew and I chatted up the wonders of his latest pizza discovery. He told later me that there were actually six pizza joints in tiny Ringwood.  I sure hope my future trips back home will coincide with his house concert schedule.

While more adventures are sure to await me in Ringwood, Sloatsburg’s Sunnyside pizza is remarkable!

PIZZA SNOB RATING     ***** Sets the Standard

Sunnyside’s Bar & Grill
245 Orange Turnpike
Sloatsburg, NY 10974
845-753-2519
www.sunnysidesbarandgrill.com

The time for another trip back to New York City had come upon me. While my pizza planning for the week was still underdeveloped, I had long decided that Bleecker Street Pizza in Greenwich Village would be my first stop. Despite this joint’s slew of “Best Pizza in New York” and celebrity accolades, my visit there would surprisingly be my first.

With a business dinner in Little Italy scheduled for later that evening, I arrived in the city early with thoughts of grabbing a slice or two as a pre-meal appetizer. Exiting the Fourth Street train station, I made the familiar stroll west down Bleecker where I found Bleecker Street Pizza just around the corner on Seventh Avenue. Outside, things were busy, and I witnessed the late afternoon to-go orders being handed out of the front walk-up window to the waiting delivery cyclists.

Entering the little hole-in-the-wall place, I saw there were just a few tables plus some seats up against the wall seating less than a dozen patrons. I then did an about face and walked up to the counter eyeing several specialty pies on display under the glass. I ordered my normal plain cheese slice ($2.75) and a bottle of water ($1.25).  I had to pay cash since this was under their $10.00 minimum to use a card. The plain pie in waiting was uncut, and my server sliced off a good-sized piece which he then tossed into a conventional pizza oven for a three-minute firing.

The standard wall menu board features a few Italian dishes as well as pie. Unlike most walk-up joints in the City, they offer a selection of wines in addition to beer on tap ($3.00) and an eclectic assortment of bottled beer in the fridge. The wall of celebrity photos behind the counter includes the likes of Alec Baldwin and Steven Tyler in addition to some pizza awards.

I was summoned when my slice was ready retrieving it at the counter atop a white paper plate. I knew instantly by sight that I was about to eat a perfect slice, and that this would be a roof-of-mouth burner. I didn’t mind a bit since I wanted to capture all of the freshness and taste it had to offer. My slice was delicious.  I was in heaven! Later, I surmised that burning hot slices were the norm when I heard a lady ask for her slice not be put in the oven too long.

As the lightened red color of my slice revealed, the fresh and delightful mozzarella and tomato sauce were perfectly blended together. Its thin crust was toasted crisply, lightly blackened on the bottom. The slice cracked slightly when folded and went down so smooth it was almost dreamlike. The olive oil was pleasantly flavorful; however, I did apply some oregano after a few bites making my slice more complete.

Prior to my Bleecker Street Pizza experience, I was a firm believer that Joe’s Pizza, just a few blocks down the street, was the best classic slice there was. I even thought for a moment about going right over to Joe’s for a back-to-back comparison.  Instead, I decided to relish that moment, believing that the two best slices in the world can be found on the same street in Manhattan. If the textbook for making a classic New York-slice were to be written, research for it could begin and end at Bleecker Street.

I will return—many times.

PIZZA SNOB RATING     ***** Sets the Standard
Bleecker Street Pizza
69 7^th Avenue South
(at the corner of Bleecker Street)
New York, NY 10014
212-924-4466
www.bleekerstreetpizza.net

Last year, I was fairly certain that my one and only experience with New York City dollar pizza at St. Mark’s 2 Bros. Pizza would be my last. However, I was intrigued enough by a recent Village Voice story heralding Percy Pizza as the best dollar slice in the City to give it a try. Since I just had a perfect slice at the standard-setting Bleecker Street Pizza, they would be starting with a huge disadvantage.

I headed east down Bleecker just as it started to rain until I spotted Percy’s red awning and its prominent green “$1” price tag that I recognized from the Voice story. Located on the south side of Bleecker just past Sixth Avenue, this place is a tiny shotgun hole-in-the wall that sits in the middle of the block. There were only a few small tables situated inside its open weather-adjustable façade.

As advertised, slices were only a dollar (cash-bucks only) with toppings available for another 50 cents. A whole pie sets you back a ten-spot. I walked up to the counter plunking down a Washington for a quick plain cheese slice. Asking if I wanted it hot, they honored my request and graciously threw it in the oven for a minute or so. It came out hot, but not piping hot like some other slice joints in the city.

The slice was somewhat smaller than the usual City slice and thinner than usual in terms of both cheese and crust content. From the delicious fresh taste that my first bite revealed, it was obvious to me that their cost savings came not from cheaper ingredients, but merely from using less of them.

My slice was quite tasty and worth more than its paltry price. The crust was nicely toasted although it was slightly flaky. While there was no obvious seasoning present, in no way did it taste bland like my previous dollar-slice experience. Had I not had dinner plans, I would have definitely ordered another slice which is probably what most of Percy’s customers wind up doing.

I exited pleasantly surprised and then did something I had never before done: I left a 100% tip by dropping another buck into the tip jar! It was worth it.

With Joe’s Pizza and Bleecker Street Pizza in close proximity, I doubt I will revisit Percy’s. Perhaps they will expand throughout the City to other locations where a quick dollar slice might better suit the Snob’s pizza needs.

PIZZA SNOB RATING     **** Near Perfection

Percy Pizza
190 Bleecker Street
New York, NY 10012
[no phone]
[no website]

After finishing our business meeting midday in Manhattan, it was easy to entice my business associate from Tennessee into a New York City pizza experience for dinner. Since we would be attending the Yankee game that evening, my bucket list indicated it was finally time for me to visit the legendary Patsy’s Pizzeria in East Harlem just a short hop away from the stadium in the Lower Bronx. To get a sense of Patsy’s notoriety, visit their website where you will hear an audio clip of Frank Sinatra raving about the place during one of his concerts.

Leaving Midtown, Dan and I caught the “6” Train to 116th Street and walked the remaining few blocks over and up to Patsy’s through a bustling late afternoon Harlem. Later, our waiter would remark that this was something we wouldn’t have felt safe doing about five years ago. But today, there’s a new shopping mall down the street, and Harlem has certainly made a resurgence.

We arrived to find Patsy’s empty at this time of day and were able to leisurely explore the history of the place. After reviewing the cavalcade of photos, stories, and awards that hung in the main dining room, I thought “If only these walls could talk.” While taking a photo outside, a local passerby surprisingly asked me if I would be writing about the place and told me that this was the favorite place of Sinatra and Joe Namath. Inside, Sinatra’s was the most prominent photo on display.

First open in 1933, Patsy’s is one of the City’s few remaining grandfathered spots still allowed to operate a coal oven. They are also a full-scale Italian restaurant serving up everything from Mussels to Tiramisu. I was excited to see that they offered a regular cheese pie as well as a Margherita one, so this would be my first coal-fired regular pie. We went for the plain Original Coal Oven Pizza which seemed quite reasonably priced at $12.00. However, our bill (cash only by the way) would get inflated by the salads, beverages, and deserts we found hard to resist.

While waiting, I again went outside and saw they also feature walk-up and take-out storefront next door serving up modestly priced $1.75 slices. There seemed to be a steady flow of double-parked cars on busy First Avenue stopping to run in and get their pies, including some hungry on-duty New York City police officers!

Our pie arrived as a work of art. We immediately knew that Sinatra was right—this was one of the best pizzas you could get anywhere in the world. The pie was nice and thin with just the right amount of fresh cheese, tasty tomato sauce and smooth olive oil, all blending perfectly together. Toasted over the coals, the crust was fired black and crisp on the bottom. There is nothing quite like the flavor that comes from coal-fired chewy pizza crust. It was absolutely delicious. Needless to say, Dan and I easily devoured our pie and for a moment thought of ordering another had the subject of cheesecake not come up.

The hike to Harlem was well worth the journey, and our only difficulty was in hailing a cab on First Avenue to get to the Stadium. We were forced to return to Patsy’s where our friendly waiter called a car service for us. Fully fed, we made the short drive to the game, and our day was made complete with the Yankees coming out on top just like the pizza at Patsy’s.

PIZZA SNOB RATING     ***** Sets the Standard 

Patsy’s Pizzeria
2287 First Avenue
(Corner of First Avenue and 118^th Street)
New York, NY 10035
212-534-9783
www.thepatsyspizza.com

Knowing that John’s of Bleecker Street would be closing at 11:30 p.m., Music City Mike kept an eye on his watch during the final moments of the Dave Alvin show at the City Winery. Unable to find a phone booth, I hurriedly transformed into my Pizza Snob identity during my brisk walk through the Village. I arrived at John’s with about fifteen minutes to spare and ordered a small six-slice cheese pizza ($14.50) with the caveat that I’d have to take it to go.

Located on Bleecker Street just off 7^th Avenue, John’s is one of the few grandfathered pizza-makers in the City allowed to use a coal-fired brick oven. Founded in 1929, like many other famous spots, they boast a collection of celebrity photos and pizza awards in their front window. On the inside, one wall sports both a signed Pete Rose baseball jersey and an autographed photo of that late pizza-aficionado, Frank Sinatra.

John’s has two adjoining rooms that offer seating in worn-out wooden booths that are completely etched with name carvings. The coal oven is in the open allowing full view of the pizza-making process. Their menu is somewhat limited to pizza, calzone and a few pasta dishes and sides, but they also serve both wine and beer. No slices and cash only.

Seeing that a young couple were still waiting to get their pie and dine in, I figured I could get away with eating a few slices right there out of the box. This would allow for a fresh evaluation before I took the rest home with me. When my pie arrived, my server mumbled no objection to my statement that I’d be having a quick taste on site.

I immediately noticed that this pie had a rather different look. The layout of the cheese was sparse, not fully covering the pie, and the tomato sauce was also blotchy and slightly textured although not chunky. The crust was toasted black on both the bottom and the ends just like the menu warned. But most notable was the shine from a heavy splashing of olive oil.

Looks aside, it was love at first bite–piping hot, chewy and delicious. I was blown away by both the lush and flavorful oil and the zesty sauce. The light cheese perfectly complimented the delightfully chewy coal-enhanced crust which was truly the star of the show. I managed to knock off three slices in no time flat taking the rest home for Mom and Dad.

I made a return visit for lunch a few days later with some of my family. We ordered both cheese and veggie pies, and I was quite surprised that the veggie set us back an extra twelve bucks! My salad was not very exciting.  While the pies were still well-received, the cheese pie wasn’t served as hot as my solo one the night before, so I was a little let down.

Nonetheless, John’s of Bleecker Street is a New York City landmark; and, along with Lombardi’s, is a go-to place if you are looking to experience the wonders of a coal-fired pizza in the Village.

PIZZA SNOB RATING     ****1/2  Nearer Perfection

John’s of Bleecker Street
278 Bleecker Street
(Between 6^th & 7^th Avenues)
New York, NY 10014
212-243-1680
www.johnsbrickovenpizza.com

Being back in the City for me means two things: live music and pizza. In town for a show, I parked the car down in the Village and hopped on an uptown train with plans of first checking out two pizza joints recommended to me by my readers. The first was Don Pepi Pizza which is conveniently located in Penn Station, Manhattan’s second largest station behind Grand Central.

It had been sometime since I had been to the station common area, and I was quite impressed with its modern look. Not finding a directory, I simply wandered through seeing three other pizza places–one other local one called Rosa’s Pizza, a Pizza Hut, and a Sbarro–before I stumbled upon Don Pepi. It was pretty easy to spot with a giant white “PIZZA” sign atop their open facade. Affixed to the side brick wall was a plaque etched with their name and date established (1985). Counter seating and several tables were inside. Despite its menu, this place was obviously about one thing—pizza by the slice!

Nearing the end of the weekday rush hour, I got on a short but steady line of commuters looking for a quick, cheap dinner, or perhaps just a snack before they went home. The line took me along the counter where several different types of slices were on display ranging from the basics up to a few complicated specialties. I ordered up a simple plain cheese ($3.00) and a bottle of water ($2.00) and moved slowly in line towards the register. I was surprised that my server did not reheat my slice, and I nervously sensed it getting colder while I waited to pay.

My slice looked about as New York as one could be. Everything was in the right size, shape, and mix, exhibiting the perfect crispness. My first bite however, confirmed my suspicions—it was not hot enough! This was an absolute shame for such a beautiful slice of pizza. On the other hand, the lukewarm temperature didn’t hold me back, and it only took a few bites and a matter of seconds before my slice vanished. During its short life span, a few things did get my attention.

For one, this slice seemed to be “garlic-centric” in terms of its pre-applied seasoning. I find myself more of an “oregano-centric” guy since I don’t enjoy the lingering garlic aftertaste. Another thing was that the flour dusting on the crust was evident and coated my fingers.

Pepi’s slice, nonetheless, is pretty much another page out of the NY-Style pizza textbook. Despite these minor variations, it is one that those in the know will find hard to pass up when walking through Penn Station.  Their failure to reheat this slice was nothing other than a sad logistics breakdown. I hope I “fare” better next time my train brings me through Penn Station.

PIZZA SNOB RATING **** Near Perfection

Don Pepi Pizza
2 Pennsylvania Plaza
[Penn Station between 31^st and 33^rd Streets & 7^th and 8^th Avenues]
New York, NY 10121
(212) 967-4385
[no website]

Following the lead of the Slice Harvester, I set out to taste the pie at NY Pizza Suprema in Midtown Manhattan across from Madison Square Garden. Harvester is the Brooklyn dude who visited and blogged about eating at every pizza joint in the City. He gave Suprema his only perfect score. On their website you will find a link to a video of Harvester savoring Suprema slices with his hosts on a local TV show.

Making the quick journey from Penn Station over to Suprema, I opened the front door to find a short line ordering at the counter. Displayed behind me was a wall full of Slice Harvester pizza fanzines. While I waited, I eagerly viewed behind the glass four decks of assorted slices ranging from the weird (chicken and broccoli) to the not-so-weird (cheese, “pep,” sausage, and a mouth-watering Sicilian). This joint is pizza-only except for the “pizza cousins” (calzones and rolls).  They deliver up until midnight, and there is a $10 minimum for credit cards. No booze.

I ordered up a plain cheese for $3.00 which after a quick reheat I took to a booth in the rather spacious back room.  At my table was a reprint of the New York Daily News story (January 3, 2012) on Harvester for me to read while I ate. The slice was good and hot and certainly looked great in all respects—a case of perfect execution. As soon as I took a bite, it was obvious what I didn’t like about it—the sauce. It was unusually sweet and not at all to my liking. It’s a shame that such an otherwise beautiful slice would so boldly stray from taste tradition. I also found it to be a little cheese heavy—so much so that it slipped off the crust while I ate it.

Flaws aside, I finished it off admiring both the fresh, delicious cheese and the crunchy and chewy crust. But Suprema’s sweet sauce left me with no desire whatsoever to have another slice.  Sorry Harvester, but you and the Snob just don’t agree on this one. The best classic pizza in the City is still Joe’s Pizza with Bleecker Street Pizza running a close second.

PIZZA SNOB RATING **** Near Perfection

NY Pizza Suprema
413 8th Avenue
[Between 30th and 31st Streets]
New York, NY 10121
(212) 594-8939
www.nypizzasuprema.com

Original Review: 07/08/12
News Story: 09/03/12
News Story: 10/16/12
Previous Rating: ***** Near Perfection

The Pizza Snob is sad to hear that Manhattan’s Famous Roio’s Pizza has closed. As first reported in Jeremiah’s Vanishing New York blog site, the day before Thanksgiving would have been your last chance to get a great slice at the true original Ray’s pizza.

The closing follows the September 2012 death of original owner Mario DiRienzo, a true New York City pizza legend.  After a long absence, DiRienzo had reopened in February 2012 under the new name with hopes of bringing up his nephew in the business.

I am so glad that I got to taste an original Ray’s slice during Roio’s short tenure.

NEW PIZZA SNOB RATING     R.I.P

Famous Roio’s Pizza
465 Ave of the Americas
New York, NY 10011
212-243-2253
[No website]

Despite all the great pizza places the borough has to offer, when you tell someone you are going for pie in Brooklyn, they assume you are going to Grimaldi’s.  The Snob was long overdue for his maiden visit to the place. Just before Thanksgiving, I was back in town and sought to rectify this situation. I had failed in an earlier attempt last year when I met up with an over two-hour wait. This time, with Mrs. Pie and my brother in tow, we hoped there would be a shorter line for a late Friday afternoon lunch.

Grimaldi’s long involved history has been well documented. The latest event on their timeline was in December 2011 when they moved their legendary coal brick oven down the corner from its original location into a larger historic bank building that was constructed in 1869.  Just last year, their original owner, Patsy Grimaldi, re-entered the business with his new Juliana’s just a few doors down in the original Grimaldi’s location. This latest event now creates an awesome pizza triangle under the Brooklyn Bridge with these two places joined by the lesser-known, Snob-approved Ignazio’s.

Our wait outside was only 15 minutes, and excitedly we were seated in the downstairs dining room opposite their rather non-descript coal oven. There is an upstairs dining area, and overall both rooms seemed rather small given the outside appearance of the building. The first floor featured the bar which today was dry due to a liquor license renewal issue.

Not having done much homework on Grimaldi’s, I was surprised to discover that despite the look and feel of a restaurant, it was a pizza-only place. In addition to a single antipasto item and calzones, your choice was limited to pizza: large or small, regular or white, plus your toppings. No salads to Mrs. Pie’s chagrin. Like many other New York establishments, it is no slices and cash only. Our team of three ordered two large pies: one plain and one with half–peps for my sibling. The going rate these days was a reasonable $14 for the large which turned out to be an eight-slicer.

While waiting in anticipation, I pondered the Grimaldi’s experience. From the attention we received on line from some local film-maker to the preponderance of out-of-towners taking photos out front, were we simply lured into a one-time famous institution that after changing hands had turned into a tourist trap? Add to this that there are now several other Grimaldi’s scattered around the country. Only the pies about to come out of the oven would tell!

The wait for the pies inside turned out to be shorter than the one we had outside. Since we were eating coal oven pizza in Brooklyn, the finished product was served up Margherita style. Although not my favorite in the classic sense, this is something the Snob can really enjoy when it is of exceptional quality. And, folks, Grimaldi’s passed the test in a big way producing a pizza nothing other than outstandingly delicious.

What makes this pie so delightful is its “chewy-licious” crust. There is just something about that toasted coal-fired taste that is hard to describe. On top, the perfectly-blended combination of oil, cheese, sauce and basil was equally yummy in its own right.  I just can’t believe that something could taste this good. One tip is to eat it quick since it seemed to get cold fast.  This pie tastes best when it’s hot and fresh.

While perhaps not as gourmet exquisite as the Margherita pie over at Di Fara, Grimaldi’s makes as perfect a classic Brooklyn coal oven pizza as can be. The Snob is glad he made this trip and thinks that a visit to Grimaldi’s should be on every serious pizza-lovers list. Perhaps the lines won’t be as along now that there are three great choices on the Brooklyn Pizza Triangle.

PIZZA SNOB RATING     ***** Sets the Standard

Grimaldi’s
1 Front Street
Brooklyn, NY 11201
718-858-4300
www.grimaldis.com

The Snob has already taken a poke at all the pizza places in New York City that use the name Ray’s. One of these is the Famous Original Ray’s Pizza situated a few blocks north of bustling Times Square. According to their website, this branch of Ray’s has been in business since 1964 and includes 8 locations around Manhattan. Like many other businesses in the city that never sleeps, this Ray’s is open 24/7. Over the years, their prime location and convenient hours have led me to stop there a few times.

Travelling with the Snob can wear a person out, so while my theatre compadres were resting at a nearby S-bux, I had the perfect opportunity to catch a “quick” slice. This Ray’s is your typical walk up to the counter and order joint. There is stand-up eating room along the side and some tables in the back.  They do a pretty serious take-out and delivery service and offer one of the most extensive menus I have ever seen for a pizza joint—even offering soups and burgers.

Behind the glass on the counter, there sat two rows of specialty slices awaiting my request. However, when I put in my order for a plain cheese, they tried to push a Sicilian slice on me telling me otherwise I’d have to wait 20 minutes. This was shocking to hear in New York City!  So I headed back to my crew at S-bux for a spell only to return to Ray’s to find that somebody added toppings to the plain cheese pie they were making when I left. There was still no plain cheese for sale, and I was told it would be another 20 minutes!

I decided to wait this one out. At this point there were some other New Yawkers there who in amazement were chiming in with “Whattya mean no cheez!”  Recognized as the longest customer in waiting, I was the first to get a plain cheese when they were ready. I paid for my precious slice ($2.75) and took it to a table in the back room.

It looked pretty much as I recalled—classic, but with the cheese a bit firmer than usual.  I give it a perfect execution score—great dimensions with not an excessive bit of either dough or cheese. The amount of oil was just about right, too. Skillfully cooked, there were dark char marks on the bottom, and the crust was good and crisp. My long awaited slice went down fast; and even after the delay, it was quite enjoyable.  Although textbook in construction, the Ray’s slice lacked any real pizzazz. There was nothing extraordinary about it. In summing things up, this may point to the cheese.  I have tasted much better mozzarella than this. It was not bad– just not the best either.

If you find yourself in Times Square any hour of the day, you won’t go too wrong at Ray’s. While not the best pizza you will find in Manhattan, it’s much better than the chains further down in Times Square. Hopefully, though, they will get their act together and keep a better supply of cheese slices available.

PIZZA SNOB RATING     ****Near Perfection

Famous Original Ray’s Pizza
736 7^th Avenue (between 48^th and 49^th Streets)
New York, NY  10019
212-956-7297
www.rayspizza.com

Given that Brooklyn is currently the most-happening New York City borough, it’s easy to skip over the old haunts in favor of its new trendy districts. One old area is the busy commercial district that runs along 86th Street. The Pizza Snob found his way there one Saturday morning to finally visit one of the Holy Grails of Brooklyn pizza, L&B Spumoni Gardens.

Since 1939, L&B has a long history in which an immigrant Italian family’s spumoni ice cream business developed over the years into a landmark restaurant and pizza joint. I first heard about L&B as the place where Joey from Nashville’s Joey’s House of Pizza learned to make pie. His daughter Stephanie was the first to tell me about their legendary “upside-down Sicilian.

So Bro and I made the journey by car to Brooklyn finding L&B just a few blocks beyond where the elevated subway platform ends its reign over 86th. It was raining pretty heavily, but there was still quite a lunchtime crowd on hand. The adjacent free parking lot was full, but we waited just a few for someone to pull out. Ahead of us stood L&B’s three-building empire spread across most of the city block. Both the restaurant and luncheonette were closed at this hour, but the pizzeria was open and busy.

Even before you enter the pizza shop, a sign foreshadows the simple choices of your upcoming dining experience: Round or Sicilian (Square) by the slice or pie including a ½ option on the Sicilian tray with only five toppings available (sausage, anchovies, mushrooms, pepperoni and extra cheese).

Entering the small narrow shop, I felt as if I was walking into a pizza factory! There must be at least a dozen conventional pizza ovens along the left wall with no less than a half-dozen guys taking orders and cooking pies. The rear wall was lined with the largest collection of empty pizza boxes that I have ever seen!

Facing some intimidation at the counter to order quickly (so that’s where Nashville’s Joey learned how to be the “Pizza Nazi”) we unhesitatingly each ordered a slice of both kinds at $2.50 a pop. Needless to say, we didn’t have to wait long. Our round and square plates were promptly filled with hot slices right from the oven. We eagerly retreated to the far back end of the row of tables opposite the wall of ovens.

I couldn’t resist starting with the exotic-looking Sicilian—unofficially coined as “upside-down” since the sauce is on top of the Mozzarella cheese. It is a work of art that is no less delicious than it is beautiful. I lucked out with a nice end piece that was crispy on the edges and fluffy on the inside. The tasty sauce on top was lusciously laced with a touch of zesty Parmesan to bring it to life. Yummy and delicious—I was now wishing that I had ordered a pair!

The plain cheese on the other hand was just that—a bit plain, but nonetheless, made with excellence. Near perfection, but just a little bit rudimentary for a place as famous as this. Specifically, it was dryer and not as crisp as I prefer. Plus, the flour used in the crust had a different taste that I couldn’t put my finger on. That out-of-this world Sicilian was just a tough act to follow!

L&B is an absolute must visit for any pizza lover. It’s entry in to the Snob’s Hall of Fame is a given, but it is on the merits of the Sicilian. I am giving L&B my first ever split-rating. Again, don’t miss this place if you have a chance. I will be back, and maybe next time I will also try the ice cream next door!

PIZZA SNOB RATING     ***** Sets the Standard (SQUARE) / ****1/2 Nearer Perfection (ROUND)

L&B Spumoni Gardens
2725 86th Street Brooklyn, NY 11223
718-449-1230
www.spumonigardens.com

When Bro said that he could have eaten another slice after our visit to L&B Spumoni Gardens, he should have known that The Pizza Snob always has a another plan. On my list of Brooklyn joints to visit was Lenny’s Pizza. In business since 1953, John Travolta made Lenny’s famous in Saturday Night Fever, the 1977 movie about the disco days. In the film’s opening credits, Travolta’s on-screen character, Tony Manero, orders up two slices at Lenny’s window. He then proceeds to lay them atop one another and prance down 86th Street doing some “double-decking slice strutting.”

I was surprised when Siri told me that Lenny’s was also on 86th just a few miles from L&B. So, we headed back into the dense commercial district and found a parking spot right in front. It sits in the middle of the block under the noise of the elevated subway platform.

Lenny’s has been around since 1953 and is your typical East Coast pizza place offering and delivering the usual quick Italian wares (hot and cold heroes, pasta, and salads). The counter sported two layers of specialty slices under glass. Something that you didn’t see at the time of the movie was their awning trendily boasting “Whole Wheat Products and Health Plates.”

Not in a “double-decking” mood, we each ordered a single slice ($2.25) at the counter from the wait staff who all strangely wore red Cincinnati Reds baseball caps. Across from the counter, there it was as I expected—a picture of Travolta. A quick reheat of our slices, and we retreated to a table in the back.

My extra hot plain cheese slice looked spot-on perfect. I spotted a nicely-charred bottom crust as the slice folded perfectly right into my mouth. From first bite, I knew that Tony Manero was on to something—this was a killer slice of pizza! The top was seasoned with flavorful oregano and gently oiled. The aforementioned crust was crisp, chewy, and delicious. The fresh ingredients were all assembled in the perfect dimensions and, best of all, cooked with precision. Without a doubt, Lenny’s serves a classic Hall of Fame slice.

Bro, who can sound a bit like Tony Manero, agreed saying, “That was a good one!” Visiting Lenny’s may not have been on our agenda for the day, but it sure made our great pizza adventure even better. I urge you to give Lenny’s a try, and if you are game, go for the double-deck challenge. It’s now on my personal bucket list of things I need to do as The Pizza Snob.

PIZZA SNOB RATING     ***** Sets the Standard

Lenny’s Pizza
1969 86th Street Brooklyn, NY 11214
718-946-1292
www.lennys86.com

The Slice website offers a map of the twenty current New York City-Area Coal-Oven Pizzerias. The intense dry heat of a coal oven can produce a charred and crisp pizza crust that is delightfully delicious. I have heard it said that new locations are currently banned for environmental sake, and that a prospective pizza-maker can only inherit an existing one. However, another Slice article states that there is no such ban on the books, and the scarcity of coal ovens is due to the fact that they are merely a hassle to maintain. As you would expect, the Snob has his sights set on visiting all twenty.

The last time I was in Manhattan, my limited powers of observation finally noticed Arturo’s Coal Oven Pizza. This was despite the fact that I have probably driven by its location on the corner of West Houston and Thompson a million times. For the unfamiliar, Houston (pronounced “house – ton”) is a busy boulevard that serves as the dividing line between Greenwich Village and Soho. My desire to visit Arturo’s was recently heightened when a 1960’s photo of Bob Dylan walking past the place appeared on the cover of the booklet to his Another Self Portrait box set.

Early one Sunday evening, I made the journey into the quiet lower Manhattan to visit my fifth of the twenty coal ovens. Arturo’s has been around since 1957. Walking inside is like entering a timeless movie set of Manhattan in the last fifty years. The elegant red façade leads you into the front room where a live jazz trio plays amidst the busy classic wooden bar. Off to the right are two separate dining rooms. All three rooms are tight quarters fully adorned with old photos and bright colorful caricature-like artwork by Arturo himself. Although Arturo’s offers a fairly full Italian menu, just about everyone I saw was there for pizza.

Seated in the back room, I ordered a small Mozzarella ($17) after which I walked the rooms admiring the owner’s interesting artwork. My pie arrived with the coal oven charred look, but was surprisingly much thicker than I would have expected. Still feeling full from a late birthday lunch for Mom, my first thoughts upon seeing this pie was that it was way too heavy for my current appetite. Nonetheless, I didn’t hold back, and only half of the eight slices remained in the to-go box for Mom and Dad.

Arturo’s pie was about as red looking as I have ever seen with an extra dose of tomato sauce applied atop the scattered streaks of cheese below. The end crust was deeply charred black and crisp, almost to the point where you’d label them as burnt. Given this oven treatment, the slices stood up strong and firm supporting much more cheese and dough than I like to handle. This sucker was at least a half an inch thick! It’s a pie constructed more along the lines of what you’d get at a Mellow Mushroom and not a Manhattan pizza joint. Despite this major shortcoming, it still was a tasty dish attributable to the fine ingredients and the magic heat of the coal oven.

In comparing Arturo’s pizza to the other coal oven pies I have had in the past, I was surprised that it did not have as much coal flavor as the others nor was its crust as chewy. Arturo’s was a fun place to visit, but there’s much better and less heavy pizza to choose from in the city.

PIZZA SNOB RATING     ****Near Perfection

Arturo’s Coal Oven Pizza
106 W. Houston Street
New York, NY 10012
212-677-3820
www.arturoscoaloven.com