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In 1897 Gennaro Lombardi started selling tomato pies to workers from a humble storefront on Spring St. In 1905, he transformed it into what would become the first pizzeria in the United States. The original location closed in 1984, but the family reopened this pizzeria in 1994, right down the street. Inside, the magnificent, brick-oven pizza comes to your table the same way it did over a century ago. It's simple, crusty and much beloved by the locals and tourists. Needless to say, wait times on the weekends can be quite long and a line of people usually curves around the door. The ovens use classic ingredients like San Marzano tomatoes, real Mozzarella di Bufala and if you are looking for a slice, look elsewhere because Lombardi's has historically never sold them.
The darling of the Italian American community of Nolita, Rubirosa treats its guests to a generous spread of revamped traditional Italian eats. Owned by the well-known Pappalardo family since 2010, the restaurant's modest yet charming Italian diner-style decor welcomes visitors with humility and endearment. The food is just an extension of the vibe of the place and is infused with honest flavors and presented with simplicity. The Lasagna Napoletana, Black & White Tagliatelle, and the Beef Braciole are some of the restaurant's specialties.
Located near the waterfront in Brooklyn, the now legendary Grimaldi's offers excellent pizzas. Cooked in a brick oven, the crusts emerge crispy and pleasantly charred. The toppings always consist of only the freshest ingredients, including their delectable sausage, vegetables and mozzarella cheese. No reservations are taken, so be prepared to wait outside along with hordes of faithful customers, who consider this to be the best pizza in New York City.
If you are on the run and need a good classic New York slice, Joe's is the quintessential place to go. The pizza is available plain or with the usual array of toppings. Many people consider Joe's to be the perfect New York pizza.
Rizzo's has been serving up these tasty square pizza pies since they first started in Astoria in 1959. Today, they have expanded a bit, but the pies remain the same, delicious pizza as always. In addition to the square Sicilian pies, you can also get thin, Neopolitan pizzas, calzones, strombolis, salads and even gluten free pizza. Don't take our word for it, head over and taste for yourself.
Located in the West Village, this little pizzeria specializes in delectable Neapolitan pizzas in all their handmade glory. Authenticity is at the heart of the restaurant, with everything from the pizza oven to the techniques and ingredients used, conforming to the highest Italian standards for Neapolitan pizzas. Italy-born chef and owner Roberto Caporuscio brings his extensive experience of cooking and learning from the masters in Naples to the kitchen. The menu selection is fairly large, and offers such delights as Burrata Roberto, Sorrentina, Ricotta e Noci and Pizza del Papa. There's vegetarian and gluten-free options as well. Pair up your treats with a glass of wine from their well-chosen list.
John's of Bleecker Street will surely satisfy your craving for indulgent pizzas and tasty Italian cuisine dishes. Their menu offers superb brick-oven pizzas with ultra-fresh toppings, calzones, and various pasta entrees. It has a loyal following, which seems to increase daily. Reservations are not accepted, so be prepared for a wait during meal times, but it will surely be worth it. While the prices here are pocket-friendly, they do not accept credit cards, so be sure to carry along enough cash.
This no-frills, unpretentious pizzeria in the West Village is the spot to grab your slice on the go. They use real parmagiano on every slice and most of their pies are of the classic, thin variety, however they do have a thick and hearty Sicilian pie for those with bigger appetites. In addition to pizza, they also have massive calzones, heroes and salads; right off the Christopher St. subway stop, Bleecker Street Pizza is the place to go if you are in a hurry, but don't want to sacrifice flavor.
Patsy's pizzeria is a great place to grab a pizza and drinks with friends, and is one of the oldest pizzerias in the entire city. What makes this place a favorite hangout is the delicious pizzas cooked in the classic coal-fired pizza oven. Very few of these devices are still around, so if you want a taste of pizza as it should be, this is the place. A number of fresh toppings are available, including delectable sausage, tasty mushrooms, and of course pepperoni.
Otto, Italian for "eight," was opened in 2003. Celebrity Chef Mario Batali's pizzeria is named after the 8th Street location of the One Fifth Avenue building. The building dates back to 1928 and was originally a hotel. Otto's menu boasts a selection of meats, pasta, and pizza with toppings such as shaved fennel with bottarga (Italian caviar made from dried red mullet roe) and lardo (house-cured pork fatback) on a classic Italian thin crust. An enoteca is a wine bar, store, or both. They offer bottles and quartinos (1/3 bottle), artisanal cheeses, and antipasti from the main menu.
Motorino is renowned for its Neapolitan style pizzas baked in the restaurant's wood burning oven. The pizzas served at this small restaurant, which is littered with closely packed tables, are offered in single person pie sizes. The pizzas served here include classic offerings like the Margherita and the Marinara pizzas, though the restaurant also offers a selection of rather unusual pies like the popular Brussels sprout pizza with smoked pancetta and the smoked scamorza, which uses the traditionally used Neapolitan scamorza cheese instead of mozzarella cheese.
If classic thin crust is your thing, you'll definitely love to sink into one of Gruppo's specialty pizzas. Order one of the house pies that earns Gruppo's rave reviews. Regulars love the "ChixPotle" with braised chicken, sauteed onions and peppers all marinated in their tangy chipotle sauce and finished with fresh pineapple and cilantro. Another favorite is the Spicy Garden, blooming with greens and jalapeño peppers. Patrons can choose to customize their own pie with an abundance of toppings including andouille sausage, chipotle beef or chicken, smoked bacon, asparagus, spinach, feta, and countless others. They have a great assortment of salads and sandwiches as well. Enjoy a pie inside their rustic, dimly-lit dining space of brick walls, or have it delivered!