Owner Frank Tuttolomondo is clearly working in the current pizza zeitgeist, taking inspiration from his own background (his family has run UWS staple Mama’s for decades), from around the country, and around the globe.
The area around MSG and Penn Station is pretty miserable, with a few exceptions. The most obvious one is the James A. Farley Post Office Building, the Beaux-Arts behemoth on Eighth Ave. between 31st & 33rd streets. If you’re a New Yorker who’s become jaded to the amazing architecture that surrounds us, go have a … Read more
Amore is a well-regarded Queens slice joint located in a strip mall in Whitestone. Every time I’ve been, it’s been busy, which means your slice is always fresh.
Sacco makes a classic, thinner-than-most NY-style slice. It’s a great option in Hell’s Kitchen.
Corner Slice is making a grandma-style pizza using Central Milling flour (a Utah-based artisanal mill whose flours are considered among the best by many bakers and pizza-makers). They do long fermentations at about 80% hydration, parbaking the crusts to yield a crunchy-chewy texture. The crust flavor is excellent, and the crispness is on point. I love the bubbly crust.
Rizzo’s Fine Pizza serves what it calls a “thin-crust Sicilian.” Sometimes it seems closer to a grandma-style pizza, but I’m not going to quibble. Bottom line is it’s a unique and delicious slice.
Gaby’s is a true neighborhood institution, with photos of local luminaries (Run-DMC!) lining the walls and a steady stream of customers ordering slices to stay and picking up pies to go.
It’s humbling to watch a child grow and realize in a visceral way that you and your generation are getting old and becoming increasingly irrelevant. I think of this as Margot develops her own tastes and opinions, here as it relates to pizza.