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Carbonara pizza at Marta
Carbonara pizza at Marta
Nick Solares/Eater

22 Stellar Sit-Down Pizzerias in NYC

The best pizza served to the table with wine and other accoutrements

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Carbonara pizza at Marta
| Nick Solares/Eater

Extraordinary pizza isn’t that difficult to find in New York City. The availability of a great pie, in so many neighborhoods and at nearly any hour of the day, is one of this city’s finest attributes. While not every single fluorescent-lit, orange plastic booth-filled, neighborhood operation will impress, there’s a plethora of places for a magnificent slice.

But sometimes, a fancier pizza experience is preferable to a quick, satiating snack, eaten on a paper plate while standing up. A low-key Tuesday meal just slightly fancier than sweats and Seamless, a birthday dinner with friends, a date — early in the game, five years in, whenever, really — are all perfect occasions to hit up a sit-down pizza restaurant. Ahead, the top places to luxuriously linger over a pie or two, from purist Neapolitan pizza to a Detroit-inspired square style, and much more.

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Note: Restaurants on this map are listed geographically.

1. Patsy's Pizzeria

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2287 1st Avenue
New York, NY 10035
(212) 534-9783
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This East Harlem, fourth-generation, family-run institution has been slinging thin-crust, coal oven-fired pies since 1933. It’s still one of the only coal-fired pizzerias in town to offer single slices alongside whole pies. There are a few watered-down offshoots now, but there’s a certain, special charm to the Harlem original.

2. Motorino

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510 Columbus
New York, NY 10024
(917) 675-7581
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There’s an UWS outpost of the excellent pizza place that Mathieu Palombino opened up in the East Village in 2016, which serves up the same airy Neapolitan pies in Williamsburg, too; there are also a handful of locations in Asia. The soppressata and Brussels sprouts pies are highlights, and aside from pizza, there are apps like meatballs, baked clams, and roasted artichoke on offer.

3. Marta

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The Redbury Hotel, 29 E 29th St
New York, NY 10016
(212) 651-3800
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Danny Meyer’s first pizza restaurant serves standout, ultra-thin crust Roman-style pizzas in a sleek space inside the Redbury hotel. The crunchy pies — try the margherita, mushroom, and Carbonara with potato pies — are cooked for two to three minutes at 700 degrees Fahrenheit, alongside a menu of grilled meats and seafood. Taking reservations up to 28 days in advance, Marta is especially good for groups, though part of the dining room plus the entire bar and pizza counter take walk-ins.

4. Brunetti

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626 Hudson St
New York, NY 10014
(212) 255-5699
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This West Village joint, opened in 2013, is an offshoot of a Westhampton pizzeria. Head here for wood-fired pies, particularly the clam pie, one of the best versions available in NYC. The margherita and Brussels sprouts pies are strong choices, too, and can be enjoyed in the garden out back.

5. Mani in Pasta

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245 E 14th St
New York, NY 10003
(646) 891-0174
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Chef-owner Giuseppe Manco turns out critically lauded Roman-style pies at this East Village place which debuted at the beginning of 2018. He focuses on Rome’s teglia, a.k.a. pan pizza with an airy crust, made from dough that undergoes a lengthy fermentation period — go for the carbonara version. Pastas and pinsas, or thin flatbreads made from the same dough, are also on offer. The snug, simple space with painted brick walls and exposed bulbs houses a handful of tables; there’s also a Midtown East location with more bare-bones decor, better suited for a takeout slice or two.

6. John's of Bleecker St.

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278 Bleecker St
New York, NY 10014
(212) 243-1680
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This well-worn, wooden booth-lined place is one of the city’s oldest and justifiably famous pizzerias, opened in 1929 by John Sasso, an alum of Lombardi’s (like the founders of Patsy’s and Totonno’s). John’s serves its expertly charred coal-oven variety, which remains a faithful version of classic NY-style pizza, strictly by the pie. Try a plain pie, generously topped with sauce and cheese, or minimally accessorize with one of the traditional toppings available, like mushrooms. Prepare to wait in line.

7. Kesté Pizza & Vino

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271 Bleecker St
New York, NY 10014
(212) 243-1500
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Since owner Robert Caporuscio started slinging Neapolitan pies in 2009, Kesté has been among the city’s top places for the Southern Italian style of pizza. It’s comprised of extra-fine “00” Caputo flour, San Marzano tomatoes, and buffalo mozzarella, with a crisp-pillowy hybrid crust and premium, sparingly applied toppings. A dizzying range of dozens of pies are on offer, some starring harder-to-find toppings like walnut cream or bresaola. Caporuscio has expanded Keste to Fidi, with a 5,000-square-foot outpost that includes a pizza school helmed by Caporuscio’s daughter, Giorgia.

A circular pizza with whole cherry tomatoes and squash blossoms on top. Melissa McCart/Eater

8. Paulie Gee's

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60 Greenpoint Ave
Brooklyn, NY 11222
(347) 987-3747
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Creative toppings are the M.O. at this Greenpoint favorite, and owner Paul Giannone often utilizes local, indie purveyors in his pies. Don’t miss the sopressata honey hellboy, which includes Mike’s Hot Honey for some kick; another solid bet is the anise and anephew, which has braised fennel fronds, guanciale, and anisette creme. There are also Paulie Gee locations in Columbus, Baltimore, and Chicago, plus a Paulie Gee’s Slice Shop offshoot, also in Greenpoint.

9. Joe & Pat’s

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4503, 168 1st Avenue
New York, NY 10009
(212) 677-4992
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The celebrated Staten Island pizza stalwart, open since 1960, has made its extra-crunchy, mozzarella-laden thin-crust pies available in the East Village. Co-owned by Casey Pappalardo, his father, and two uncles, the family-run place opened its first Manhattan location in spiffier digs than the original Joe & Pat’s. Here, there are wood tables, a full bar, and real plates instead of paper ones. In addition to pizza, expect well-executed takes on classic dishes like chicken parm and shrimp scampi.

A cheese and tomato pie at Joe & Pat’s on a metal tray, with a plate with a slice below it. Alex Staniloff

10. Rubirosa

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235 Mulberry St
New York, NY 10012
(212) 965-0500
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The perpetually packed Mulberry Street spot has some serious pizza cred: It was founded by third-generation pizza maker Angelo “AJ” Pappalardo, who died at age 40 in 2015, and his father, Joe Pappalardo of Joe & Pat’s in Staten Island. The crisp, thin-crust pies include a standout vodka-sauced iteration, and are supplemented by a slew of classic housemade pastas like a chitarra vongole and cavatelli with broccoli rabe and sausage. The cozy space has a warm, throwback feel, with quaint wallpaper, bright red booths, and old black-and-white photos framed on the walls. It can get packed, so try for a reservation.

Rubirosa Daniel Krieger

11. Una Pizza Napoletana

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175 Orchard St
New York, NY 10002
(646) 692-3475
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Pizzaiolo Anthony Mangieri made his long-awaited return to NYC in 2018 — he had a tiny East Village pizzeria for five years before spending a decade in San Francisco — setting up shop on the Lower East Side with Jeremiah Stone and Fabian von Hauske Valtierra of Contra and Wildair. In its newest incarnation, there are five pizzas on offer, each $25 pie sporting a properly pillowy, blistered crust, soupy middle, and stellar ingredients. An equally tight edit of appetizers and desserts, like scallop crudo and ethereal tiramisu, come courtesy of Stone and Von Hauske Valtierra, respectively. Natural wines round it all out.

Margherita pizza Photo by Gary He

12. Nick's Pizza

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108-26 Ascan Ave
Forest Hills, NY 11375
(718) 263-1126

This Forest Hills gem has been tossing great, expertly charred pizzas with a tangy sauce, lots of fresh mozzarella, and ample sliced-up basil since 1993. It’s superb unadorned, or with some prosciutto and mushrooms on top. The light-filled space with pressed-tin ceilings is more upscale that the average corner joint, but welcoming and unfussy.

When it comes to one-of-a-kind flavor, it’s all in the details.

Posted by Nick's Pizza on Tuesday, January 22, 2019

13. Emmy Squared

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364 Grand St
Brooklyn, NY 11211
(718) 360-4535
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Co-owners Emily Hyland and Matt Hyland first made waves in the NYC pizza landscape with the thin-crusted pies with interesting toppings (and, of course, that burger) at their first restaurant, Emily, in Clinton Hill. But their finest contribution to the city’s pie repertoire is the Detroit-inspired square pies that first debuted at their second restaurant, Emmy Squared in Williamsburg. Closer to a grandma pie than a heftier Sicilian, Emmy Squared’s pies somehow improve on the Midwestern inspiration: There’s cheese in the dough, and basically no crust, with a fine, lacy, crunchy trim of melted cheese on the pie’s parameters. There’s another location that’s great for groups in the East Village, and Matt Hyland’s Alphabet City grilled pizza spot Violet is a stellar date destination.

Emmy Squared Photo by Nick Solares

14. Forcella

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485 Lorimer St
Brooklyn, NY 11211
(718) 388-8820
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The original (and sole remaining) location of this Neapolitan pie specialist turns out great pies, though the hangover-quelling Montanera version, a margherita pie starring a fried crust, is a highlight. The South Williamsburg space, on a quiet stretch of Lorimer, is high-ceilinged with lots of wood detailing and brick walls.

15. Roberta's

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261 Moore St
Brooklyn, NY 11206
(718) 417-1118
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The standout Bushwick restaurant has a takeout operation for picking up a superb pie or two, without waiting at least an hour for a table. But there’s a certain charm to the original, sit-down space for dining in. Try the Speckenwolf pizza and an IPA, with a range of salads, meat plates, pastas, and more offered as well; don’t miss the specials, too.

16. Adrienne's Pizzabar

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54 Stone St
New York, NY 10004
(212) 248-3838
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Standing strong amid the fratty Stone Street bars is Adrienne’s Pizzabar, an above-average pie purveyor in the Financial District. It serves up two types of pizza: New York-style round pies and Grandma-style squares, of which the latter is the standout. Adrienne’s also delivers well for workers in the area in need of a lunchtime pizza fix.

17. Ops

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346 Himrod St
Brooklyn, NY 11237
(718) 386-4009
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The menu is compact and waits can be long at this Bushwick pizza spot, which serves distinctive, Neapolitan(ish) pies that haven’t gotten, but are certainly deserving of, the type of fanfare other places amass. Founders Mike Fadem, Marie Tribouilloy, and Gavin Compton are alums of Achilles Heel, Estela, and Buvette. The sourdough crust is the main draw here, using a custom flour blend that includes whole wheat from upstate New York and durum from Sicily. Try the basically perfect marinara pie, or the Pops, which features guanciale, onions, and pecorino.

The marinara pie at Ops Ryan Sutton

18. Santa Panza

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1079 Broadway
Brooklyn, NY 11221
(347) 413-9695
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Come for the excellent wood-fired, Neapolitan-style pies at this cash-only place on the border of Bushwick and Bed-Stuy that’s very fine company — competition even — for the beloved pies at Roberta’s. Highlights include the Napoli, topped with Kalamata olives and anchovies, and the salame picante options.

19. Fortina

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445 Albee Square W
Brooklyn, NY 11201
(917) 947-9399
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The first NYC outpost of this well-liked Westchester pizza chainlet is a sit-down, subterranean space in downtown Brooklyn, next to DeKalb Market. Chef and co-owner Christian Petroni serves up critically acclaimed wood-fired pies, plus starters like mushroom arancini, an array of pastas, roasted chicken or fish, and classic sandwiches like a such as meatball parm.

A post shared by fortinapizza (@fortinapizza) on

20. Sottocasa

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298 Atlantic Ave
Brooklyn, NY 11201
(718) 852-8758

Luca Arrigoni, an alum of Keste, runs this under-the-radar, but top-notch Neapolitan pizzeria in Boerum Hill. The endearing space has mismatched chairs, brick walls, and an enclosed patio outside. The toppings are high-quality and come in over a dozen traditional-leaning combinations; for something a bit unexpected, try the Laura, with speck, mascarpone, and rosemary. Arrigoni opened another location, in Harlem, in July 2015.

In Store, pick-up or delivered. There’s always a good reason for some Hot Italian Sausage Pizza on Friday night! #pizzanapoletana #pizza #brooklyn #newyorkcity #sottocasa

Posted by Sottocasa Pizzeria - Boerum Hill on Friday, February 22, 2019

21. Lucali

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575 Henry St
Brooklyn, NY 11231
(718) 858-4086
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Head to this cozy Carroll Gardens restaurant for pizza and generously stuffed calzone that’s worth the often-lengthy wait. The snug, tin-ceilinged space affords great views of the pizza-making action, and if it’s not too muggy, nab a table outside on picturesque Henry Street. Mark Iacono’s thin-crust pizzas are unfussy, with a three-cheese blend of fresh and imported mozzarella and Grana Padano, plus fresh basil. It’s BYOB, so bring a good red to pair with a pie and calzone.

22. Camillo

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1146 Nostrand Ave
Brooklyn, NY 11225
(718) 576-6886
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The Roman food obsession in NYC is real, and Camillo in Prospects Lefferts Gardens focuses on the pinsa variety. Owner-chef Michele Baldacci — who also runs Clinton Hill’s Locanda Vini e Olii — is serving up standout versions, which are oblong in shape and slight in weight, with generously applied toppings. Try the Romana, which is Amatriciana-sauced on half and slicked with cacio e pepe on the other half, or the capricciosa, topped with tomatoes, olives, artichokes, mushrooms, and prosciutto cotto. There are also excellent pastas and a wide selection of negronis in the in attractive, marble-accented and brick-walled space.

Camillo’s Romana pinsa

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1. Patsy's Pizzeria

2287 1st Avenue, New York, NY 10035

This East Harlem, fourth-generation, family-run institution has been slinging thin-crust, coal oven-fired pies since 1933. It’s still one of the only coal-fired pizzerias in town to offer single slices alongside whole pies. There are a few watered-down offshoots now, but there’s a certain, special charm to the Harlem original.

2287 1st Avenue
New York, NY 10035

2. Motorino

510 Columbus, New York, NY 10024

There’s an UWS outpost of the excellent pizza place that Mathieu Palombino opened up in the East Village in 2016, which serves up the same airy Neapolitan pies in Williamsburg, too; there are also a handful of locations in Asia. The soppressata and Brussels sprouts pies are highlights, and aside from pizza, there are apps like meatballs, baked clams, and roasted artichoke on offer.

510 Columbus
New York, NY 10024

3. Marta

The Redbury Hotel, 29 E 29th St, New York, NY 10016
Read Review |

Danny Meyer’s first pizza restaurant serves standout, ultra-thin crust Roman-style pizzas in a sleek space inside the Redbury hotel. The crunchy pies — try the margherita, mushroom, and Carbonara with potato pies — are cooked for two to three minutes at 700 degrees Fahrenheit, alongside a menu of grilled meats and seafood. Taking reservations up to 28 days in advance, Marta is especially good for groups, though part of the dining room plus the entire bar and pizza counter take walk-ins.

The Redbury Hotel, 29 E 29th St
New York, NY 10016

4. Brunetti

626 Hudson St, New York, NY 10014

This West Village joint, opened in 2013, is an offshoot of a Westhampton pizzeria. Head here for wood-fired pies, particularly the clam pie, one of the best versions available in NYC. The margherita and Brussels sprouts pies are strong choices, too, and can be enjoyed in the garden out back.

626 Hudson St
New York, NY 10014

5. Mani in Pasta

245 E 14th St, New York, NY 10003

Chef-owner Giuseppe Manco turns out critically lauded Roman-style pies at this East Village place which debuted at the beginning of 2018. He focuses on Rome’s teglia, a.k.a. pan pizza with an airy crust, made from dough that undergoes a lengthy fermentation period — go for the carbonara version. Pastas and pinsas, or thin flatbreads made from the same dough, are also on offer. The snug, simple space with painted brick walls and exposed bulbs houses a handful of tables; there’s also a Midtown East location with more bare-bones decor, better suited for a takeout slice or two.

245 E 14th St
New York, NY 10003

6. John's of Bleecker St.

278 Bleecker St, New York, NY 10014

This well-worn, wooden booth-lined place is one of the city’s oldest and justifiably famous pizzerias, opened in 1929 by John Sasso, an alum of Lombardi’s (like the founders of Patsy’s and Totonno’s). John’s serves its expertly charred coal-oven variety, which remains a faithful version of classic NY-style pizza, strictly by the pie. Try a plain pie, generously topped with sauce and cheese, or minimally accessorize with one of the traditional toppings available, like mushrooms. Prepare to wait in line.

278 Bleecker St
New York, NY 10014

7. Kesté Pizza & Vino

271 Bleecker St, New York, NY 10014
A circular pizza with whole cherry tomatoes and squash blossoms on top. Melissa McCart/Eater

Since owner Robert Caporuscio started slinging Neapolitan pies in 2009, Kesté has been among the city’s top places for the Southern Italian style of pizza. It’s comprised of extra-fine “00” Caputo flour, San Marzano tomatoes, and buffalo mozzarella, with a crisp-pillowy hybrid crust and premium, sparingly applied toppings. A dizzying range of dozens of pies are on offer, some starring harder-to-find toppings like walnut cream or bresaola. Caporuscio has expanded Keste to Fidi, with a 5,000-square-foot outpost that includes a pizza school helmed by Caporuscio’s daughter, Giorgia.

271 Bleecker St
New York, NY 10014

8. Paulie Gee's

60 Greenpoint Ave, Brooklyn, NY 11222

Creative toppings are the M.O. at this Greenpoint favorite, and owner Paul Giannone often utilizes local, indie purveyors in his pies. Don’t miss the sopressata honey hellboy, which includes Mike’s Hot Honey for some kick; another solid bet is the anise and anephew, which has braised fennel fronds, guanciale, and anisette creme. There are also Paulie Gee locations in Columbus, Baltimore, and Chicago, plus a Paulie Gee’s Slice Shop offshoot, also in Greenpoint.

60 Greenpoint Ave
Brooklyn, NY 11222

9. Joe & Pat’s

4503, 168 1st Avenue, New York, NY 10009
A cheese and tomato pie at Joe & Pat’s on a metal tray, with a plate with a slice below it. Alex Staniloff

The celebrated Staten Island pizza stalwart, open since 1960, has made its extra-crunchy, mozzarella-laden thin-crust pies available in the East Village. Co-owned by Casey Pappalardo, his father, and two uncles, the family-run place opened its first Manhattan location in spiffier digs than the original Joe & Pat’s. Here, there are wood tables, a full bar, and real plates instead of paper ones. In addition to pizza, expect well-executed takes on classic dishes like chicken parm and shrimp scampi.

4503, 168 1st Avenue
New York, NY 10009

10. Rubirosa

235 Mulberry St, New York, NY 10012
Rubirosa Daniel Krieger

The perpetually packed Mulberry Street spot has some serious pizza cred: It was founded by third-generation pizza maker Angelo “AJ” Pappalardo, who died at age 40 in 2015, and his father, Joe Pappalardo of Joe & Pat’s in Staten Island. The crisp, thin-crust pies include a standout vodka-sauced iteration, and are supplemented by a slew of classic housemade pastas like a chitarra vongole and cavatelli with broccoli rabe and sausage. The cozy space has a warm, throwback feel, with quaint wallpaper, bright red booths, and old black-and-white photos framed on the walls. It can get packed, so try for a reservation.

235 Mulberry St
New York, NY 10012

11. Una Pizza Napoletana

175 Orchard St, New York, NY 10002
Read Review |
Margherita pizza Photo by Gary He

Pizzaiolo Anthony Mangieri made his long-awaited return to NYC in 2018 — he had a tiny East Village pizzeria for five years before spending a decade in San Francisco — setting up shop on the Lower East Side with Jeremiah Stone and Fabian von Hauske Valtierra of Contra and Wildair. In its newest incarnation, there are five pizzas on offer, each $25 pie sporting a properly pillowy, blistered crust, soupy middle, and stellar ingredients. An equally tight edit of appetizers and desserts, like scallop crudo and ethereal tiramisu, come courtesy of Stone and Von Hauske Valtierra, respectively. Natural wines round it all out.

175 Orchard St
New York, NY 10002

12. Nick's Pizza

108-26 Ascan Ave, Forest Hills, NY 11375

This Forest Hills gem has been tossing great, expertly charred pizzas with a tangy sauce, lots of fresh mozzarella, and ample sliced-up basil since 1993. It’s superb unadorned, or with some prosciutto and mushrooms on top. The light-filled space with pressed-tin ceilings is more upscale that the average corner joint, but welcoming and unfussy.

108-26 Ascan Ave
Forest Hills, NY 11375

13. Emmy Squared

364 Grand St, Brooklyn, NY 11211
Read Review |
Emmy Squared Photo by Nick Solares

Co-owners Emily Hyland and Matt Hyland first made waves in the NYC pizza landscape with the thin-crusted pies with interesting toppings (and, of course, that burger) at their first restaurant, Emily, in Clinton Hill. But their finest contribution to the city’s pie repertoire is the Detroit-inspired square pies that first debuted at their second restaurant, Emmy Squared in Williamsburg. Closer to a grandma pie than a heftier Sicilian, Emmy Squared’s pies somehow improve on the Midwestern inspiration: There’s cheese in the dough, and basically no crust, with a fine, lacy, crunchy trim of melted cheese on the pie’s parameters. There’s another location that’s great for groups in the East Village, and Matt Hyland’s Alphabet City grilled pizza spot Violet is a stellar date destination.

364 Grand St
Brooklyn, NY 11211

14. Forcella

485 Lorimer St, Brooklyn, NY 11211

The original (and sole remaining) location of this Neapolitan pie specialist turns out great pies, though the hangover-quelling Montanera version, a margherita pie starring a fried crust, is a highlight. The South Williamsburg space, on a quiet stretch of Lorimer, is high-ceilinged with lots of wood detailing and brick walls.

485 Lorimer St
Brooklyn, NY 11211

15. Roberta's

261 Moore St, Brooklyn, NY 11206
Read Review |

The standout Bushwick restaurant has a takeout operation for picking up a superb pie or two, without waiting at least an hour for a table. But there’s a certain charm to the original, sit-down space for dining in. Try the Speckenwolf pizza and an IPA, with a range of salads, meat plates, pastas, and more offered as well; don’t miss the specials, too.

261 Moore St
Brooklyn, NY 11206

Related Maps

16. Adrienne's Pizzabar

54 Stone St, New York, NY 10004

Standing strong amid the fratty Stone Street bars is Adrienne’s Pizzabar, an above-average pie purveyor in the Financial District. It serves up two types of pizza: New York-style round pies and Grandma-style squares, of which the latter is the standout. Adrienne’s also delivers well for workers in the area in need of a lunchtime pizza fix.

54 Stone St
New York, NY 10004

17. Ops

346 Himrod St, Brooklyn, NY 11237
The marinara pie at Ops Ryan Sutton

The menu is compact and waits can be long at this Bushwick pizza spot, which serves distinctive, Neapolitan(ish) pies that haven’t gotten, but are certainly deserving of, the type of fanfare other places amass. Founders Mike Fadem, Marie Tribouilloy, and Gavin Compton are alums of Achilles Heel, Estela, and Buvette. The sourdough crust is the main draw here, using a custom flour blend that includes whole wheat from upstate New York and durum from Sicily. Try the basically perfect marinara pie, or the Pops, which features guanciale, onions, and pecorino.

346 Himrod St
Brooklyn, NY 11237

18. Santa Panza

1079 Broadway, Brooklyn, NY 11221
Read Review |

Come for the excellent wood-fired, Neapolitan-style pies at this cash-only place on the border of Bushwick and Bed-Stuy that’s very fine company — competition even — for the beloved pies at Roberta’s. Highlights include the Napoli, topped with Kalamata olives and anchovies, and the salame picante options.

1079 Broadway
Brooklyn, NY 11221

19. Fortina

445 Albee Square W, Brooklyn, NY 11201

The first NYC outpost of this well-liked Westchester pizza chainlet is a sit-down, subterranean space in downtown Brooklyn, next to DeKalb Market. Chef and co-owner Christian Petroni serves up critically acclaimed wood-fired pies, plus starters like mushroom arancini, an array of pastas, roasted chicken or fish, and classic sandwiches like a such as meatball parm.

445 Albee Square W
Brooklyn, NY 11201

20. Sottocasa

298 Atlantic Ave, Brooklyn, NY 11201

Luca Arrigoni, an alum of Keste, runs this under-the-radar, but top-notch Neapolitan pizzeria in Boerum Hill. The endearing space has mismatched chairs, brick walls, and an enclosed patio outside. The toppings are high-quality and come in over a dozen traditional-leaning combinations; for something a bit unexpected, try the Laura, with speck, mascarpone, and rosemary. Arrigoni opened another location, in Harlem, in July 2015.

298 Atlantic Ave
Brooklyn, NY 11201

21. Lucali

575 Henry St, Brooklyn, NY 11231

Head to this cozy Carroll Gardens restaurant for pizza and generously stuffed calzone that’s worth the often-lengthy wait. The snug, tin-ceilinged space affords great views of the pizza-making action, and if it’s not too muggy, nab a table outside on picturesque Henry Street. Mark Iacono’s thin-crust pizzas are unfussy, with a three-cheese blend of fresh and imported mozzarella and Grana Padano, plus fresh basil. It’s BYOB, so bring a good red to pair with a pie and calzone.

575 Henry St
Brooklyn, NY 11231

22. Camillo

1146 Nostrand Ave, Brooklyn, NY 11225
Read Review |
Camillo’s Romana pinsa

The Roman food obsession in NYC is real, and Camillo in Prospects Lefferts Gardens focuses on the pinsa variety. Owner-chef Michele Baldacci — who also runs Clinton Hill’s Locanda Vini e Olii — is serving up standout versions, which are oblong in shape and slight in weight, with generously applied toppings. Try the Romana, which is Amatriciana-sauced on half and slicked with cacio e pepe on the other half, or the capricciosa, topped with tomatoes, olives, artichokes, mushrooms, and prosciutto cotto. There are also excellent pastas and a wide selection of negronis in the in attractive, marble-accented and brick-walled space.

1146 Nostrand Ave
Brooklyn, NY 11225

Related Maps