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Seppe Pizza Bar
Seppe Pizza Bar’s pepperoni with jalapeño
Seppe Pizza Bar/Lily Brown

Where to Get Roni Cup Pizza in NYC

The top places around New York to try the tiny flavor bombs

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Seppe Pizza Bar’s pepperoni with jalapeño
| Seppe Pizza Bar/Lily Brown

The roni cup, also known as “cup and char” pepperoni, has long been a hallmark of pizza in Buffalo and parts of the Midwest, but over the last seven years, it’s been taking over New York City. Once sparingly available, the tiny pepp can be spotted on slices at more than a dozen shops across New York — from Emmy Squared in Williamsburg to Mama’s Too on the Upper West Side. Many new restaurants, including Seppe on Staten Island, are now even forgoing traditional pepperoni from the outset.

It’s become a full-blown trend, propelled by Instagram, one particular sausage distributor, and the fact that people dig the taste. Pizza with roni cups can be found all over the place, but here are some popular ones to try.

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Note: Restaurants on this map are listed geographically.
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Mama's Too!

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In a review last year, Times restaurant critic Pete Wells wrote that Mama’s Too “combines some of the most appealing elements of a Neapolitan pie with the most satisfying aspects of the archetypal product sold on paper plates from sidewalk windows.” Even better, it’s got roni cups.

Massoni

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Located in the Arlo Nomad Hotel, Massoni pairs roni cups with pickled peppers and honey on its Detroit-style pizza. Get it by the pie at the restaurant or by the slice at the takeaway up front, Bodega by Massoni.

Massoni pizza Nick Solares/Eater

Lions & Tigers & Squares Detroit Pizza

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Just as its name suggests, this counter- and standing-only spot serves Detroit-style pizza. No slices here: Pizza is served by the personal-sized pie, which comes cut into four squares.

Paulie Gee's Slice Shop

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Legendary pizzamaker Paulie Giannone has a ban on pepperoni at his eponymous Greenpoint restaurant — hot soppressata only — but he lifted it when he opened Paulie Gee’s Slice Shop. The space channels the look of New York pizzerias from the ’60s and ’70s, and Giannone added pepperoni to the menu because it, too, is classic. After some experimentation, he decided to go with roni cups.

Paulie Gee’s Slice Shop pizza Photo by Alex Staniloff

Prince Street Pizza

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The pizza that started it all — that is, New York City’s current love affair with roni cups. Expect a line out the door and get the Spicy Spring, a Sicilian slice topped with an “absurd” number of curled pepperoni coins.

A square slice of pizza topped with pepperoni Nick Solares/Eater

Scarr's Pizza

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Opened in 2016, Scarr’s Pizza has a retro-looking exterior and an extremely 2019 view on ingredients. The wines are organic, the grains milled every day by owner Scarr Pimentel, and the cupping pepperoni (sourced from Ezzo Sausage Co. in Columbus) is all-natural and nitrate- and nitrite-free.

Round mushroom and pepperoni pie at Scarr’s. Stefanie Tuder/Eater

Emmy Squared - Brooklyn

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Emmy Squared — less formal than Emily and with restaurants in the East Village and Williamsburg — serves Detroit-style pizza. If seeking roni cups, go for the Colony (pepperoni with pickled jalapeños and honey) or the Roni Supreme (“lots of pepperoni,” Calabrian chilies).

Roni Supreme at Emmy Squared Serena Dai/Eater

Williamsburg Pizza - Brooklyn

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Find roni cups on Williamsburg Pizza’s classic grandma, a relatively thin, manageable square. Eat it on the go or grab a spot at a table — while not huge, both this location and the Lower East Side one at 277 Broome St. have a decent amount of seating. There’s also an outpost inside 310 Bowery Bar.

A pepperoni pie from Williamsburg Pizza sits in a cardboard takeout box Jessica Einstein/Williamsburg Pizza

Archie's Bar & Pizza

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This hang-worthy Bushwick bar also serves Greek New England-style pies, a style not commonly seen across New York. It’s cooked in a pan and a little heftier and crisper than a wood-fired or New York-style pie, though the crust’s interior is still quite light. Get it by the slice or in a 10-inch or 14-inch pie. Open late.

Archie’s Archie’s/Facebook

Speedy Romeo

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Chef Justin Bazdarich and partner Todd Feldman’s Bed-Stuy pizzeria — now with an additional location on the Lower East Side, and a takeout spot called Stilettos — employs the Ezzo roni cup on wood-fired pies. Stilettos has it on a slice as well, accompanied by hot soppressata, parm, pecorino, and a truffle ranch.

Stilettos slice Speedy Romeo/Facebook

Chef Matt Hyland’s Emily has two locations, with two slightly different styles of pizza: one in Clinton Hill that’s “regionally noncommittal” and a West Village location that sits somewhere between New York and New Haven. Pepperonis come on the Colony, which also has pickled jalapeño and honey at both, and West Village also has the Arenstein, with pickled chili and honey. But pepps can be added on anything. Make a reservation.

Colony pizza at Emily Emily/Facebook

Seppe Pizza Bar

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Opened in December 2018 on the Staten Island waterfront, Seppe Pizza Bar from brothers Joe and John Iovino offers pasta, pizza, and cocktails. Seppe’s pepperoni pizza (the “Pep in Your Step”) is a spicy-sweet combination of jalapeños, pepperoni, and hot honey.

Seppe Pizza Bar Lily Brown/Seppe Pizza Bar

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Mama's Too!

In a review last year, Times restaurant critic Pete Wells wrote that Mama’s Too “combines some of the most appealing elements of a Neapolitan pie with the most satisfying aspects of the archetypal product sold on paper plates from sidewalk windows.” Even better, it’s got roni cups.

Massoni

Massoni pizza Nick Solares/Eater

Located in the Arlo Nomad Hotel, Massoni pairs roni cups with pickled peppers and honey on its Detroit-style pizza. Get it by the pie at the restaurant or by the slice at the takeaway up front, Bodega by Massoni.

Massoni pizza Nick Solares/Eater

Lions & Tigers & Squares Detroit Pizza

Just as its name suggests, this counter- and standing-only spot serves Detroit-style pizza. No slices here: Pizza is served by the personal-sized pie, which comes cut into four squares.

Paulie Gee's Slice Shop

Paulie Gee’s Slice Shop pizza Photo by Alex Staniloff

Legendary pizzamaker Paulie Giannone has a ban on pepperoni at his eponymous Greenpoint restaurant — hot soppressata only — but he lifted it when he opened Paulie Gee’s Slice Shop. The space channels the look of New York pizzerias from the ’60s and ’70s, and Giannone added pepperoni to the menu because it, too, is classic. After some experimentation, he decided to go with roni cups.

Paulie Gee’s Slice Shop pizza Photo by Alex Staniloff

Prince Street Pizza

A square slice of pizza topped with pepperoni Nick Solares/Eater

The pizza that started it all — that is, New York City’s current love affair with roni cups. Expect a line out the door and get the Spicy Spring, a Sicilian slice topped with an “absurd” number of curled pepperoni coins.

A square slice of pizza topped with pepperoni Nick Solares/Eater

Scarr's Pizza

Round mushroom and pepperoni pie at Scarr’s. Stefanie Tuder/Eater

Opened in 2016, Scarr’s Pizza has a retro-looking exterior and an extremely 2019 view on ingredients. The wines are organic, the grains milled every day by owner Scarr Pimentel, and the cupping pepperoni (sourced from Ezzo Sausage Co. in Columbus) is all-natural and nitrate- and nitrite-free.

Round mushroom and pepperoni pie at Scarr’s. Stefanie Tuder/Eater

Emmy Squared - Brooklyn

Roni Supreme at Emmy Squared Serena Dai/Eater

Emmy Squared — less formal than Emily and with restaurants in the East Village and Williamsburg — serves Detroit-style pizza. If seeking roni cups, go for the Colony (pepperoni with pickled jalapeños and honey) or the Roni Supreme (“lots of pepperoni,” Calabrian chilies).

Roni Supreme at Emmy Squared Serena Dai/Eater

Williamsburg Pizza - Brooklyn

A pepperoni pie from Williamsburg Pizza sits in a cardboard takeout box Jessica Einstein/Williamsburg Pizza

Find roni cups on Williamsburg Pizza’s classic grandma, a relatively thin, manageable square. Eat it on the go or grab a spot at a table — while not huge, both this location and the Lower East Side one at 277 Broome St. have a decent amount of seating. There’s also an outpost inside 310 Bowery Bar.

A pepperoni pie from Williamsburg Pizza sits in a cardboard takeout box Jessica Einstein/Williamsburg Pizza

Archie's Bar & Pizza

Archie’s Archie’s/Facebook

This hang-worthy Bushwick bar also serves Greek New England-style pies, a style not commonly seen across New York. It’s cooked in a pan and a little heftier and crisper than a wood-fired or New York-style pie, though the crust’s interior is still quite light. Get it by the slice or in a 10-inch or 14-inch pie. Open late.

Archie’s Archie’s/Facebook

Speedy Romeo

Stilettos slice Speedy Romeo/Facebook

Chef Justin Bazdarich and partner Todd Feldman’s Bed-Stuy pizzeria — now with an additional location on the Lower East Side, and a takeout spot called Stilettos — employs the Ezzo roni cup on wood-fired pies. Stilettos has it on a slice as well, accompanied by hot soppressata, parm, pecorino, and a truffle ranch.

Stilettos slice Speedy Romeo/Facebook

Emily

Colony pizza at Emily Emily/Facebook

Chef Matt Hyland’s Emily has two locations, with two slightly different styles of pizza: one in Clinton Hill that’s “regionally noncommittal” and a West Village location that sits somewhere between New York and New Haven. Pepperonis come on the Colony, which also has pickled jalapeño and honey at both, and West Village also has the Arenstein, with pickled chili and honey. But pepps can be added on anything. Make a reservation.

Colony pizza at Emily Emily/Facebook

Seppe Pizza Bar

Seppe Pizza Bar Lily Brown/Seppe Pizza Bar

Opened in December 2018 on the Staten Island waterfront, Seppe Pizza Bar from brothers Joe and John Iovino offers pasta, pizza, and cocktails. Seppe’s pepperoni pizza (the “Pep in Your Step”) is a spicy-sweet combination of jalapeños, pepperoni, and hot honey.

Seppe Pizza Bar Lily Brown/Seppe Pizza Bar

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