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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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Patsy's Pizzeria

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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.

Motorino

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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.

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.

Brunetti

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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.

Mani in Pasta

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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.

John's of Bleecker St.

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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.

Kesté Pizza & Vino

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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

Paulie Gee's

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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.

Joe & Pat’s

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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

Rubirosa

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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.

A worker cuts a pepperoni pie into slices using a pizza wheel. Daniel Krieger

Una Pizza Napoletana

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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

Nick's Pizza

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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

Emmy Squared

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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

Forcella

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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.

Roberta's

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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.

Adrienne's Pizzabar

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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.

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

Santa Panza

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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.

Fortina

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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

Sottocasa

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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

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.

Camillo

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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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Patsy's Pizzeria

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.

Motorino

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.

Marta

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.

Brunetti

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.

Mani in Pasta

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.

John's of Bleecker St.

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.

Kesté Pizza & Vino

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

Paulie Gee's

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.

Joe & Pat’s

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

Rubirosa

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.

A worker cuts a pepperoni pie into slices using a pizza wheel. Daniel Krieger

Una Pizza Napoletana

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

Nick's Pizza

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

Emmy Squared

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

Forcella

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.

Roberta's

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.

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Adrienne's Pizzabar

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.

Ops

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

Santa Panza

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.

Fortina

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

Sottocasa

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

Lucali

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.

Camillo

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

Related Maps