Neighborhood pizzerias are the backbone of New York City’s vernacular cuisine — easily as important as hot dog carts, Chinese-American carry-outs, soul food cafes, and pastrami sandwiches in defining the city’s historic culinary landscape. Since the 1950s, these stalwarts have unceasingly provided delicious nourishment at astonishingly cheap prices to rich and poor alike, but their massive achievements have largely gone unsung.
What constitutes a neighborhood pizzeria? It must sell pizza by the slice; cook its pies in stacked gas ovens that burn at around 550 degrees or below; and, in general, not be part of a chain with multiple outlets. And the pizza must be good enough to eat with great pleasure, day after day, year after year. These are pizzerias so splendid they can serve as destination dining spots, conveniently mapped to find the nearest at any moment.
Note: This map is arranged geographically, north to south.Read More