200 replies to this topic

[emmapeel]

Spent several months travelling the 5 boroughs for the best pizza.  Here's my opinion.

DiFara's Brooklyn
L&B Spumoni Gardens Bensonhurst (Summer!!& dont forget the rainbow spumoni)
Sal and Carmine's- Upper West Side- run to the best pizza in New York.  These two charachters aren't getting any younger.


skip patsy's harlem, Lombardis, Totonnos, John's.....

I must agree about Sal and Carmine's. This pizzaria is often on "best of" lists, but it is an aquired taste. The first time I had it, I was unimpressed, but I live 3 blocks away so I have it often now and the key is the crust although thin, is simply a presentation of a mild, truly authentic Italian gravy, topped with real cheese. I don't know what cheeses the other common pizzarias use, but it is doesn't really melt for long. Sal and Carmine's cheese is simply delicious. And the "Two Characters" who run the place...they are brothers and I don't know who is who, but one told me he came to America alone at 12 years old and then sent for his brother. They've been doing this ever since. I'll take a picture if they let me and post it. One other thing, they don't deliver. They could make a fortune, but I guess it keeps the business managable for two old guys.

[Pan]

Sal & Carmine's has been around way longer than 12 years! I wonder what relationship the brothers have to the previous management.

[ghostrider]

She said "at 12 years old," not "12 years ago."

BTW, nice to see another Avengers fan on board!

[Pan]

She said "at 12 years old," not "12 years ago."  [...]

Oh. Thanks for clarifying that. [sheepish grin]

[TrishCT]

[quote name='Busboy' date='Feb 19 2005, 09:13 AM']
"Without sounding like a paranoid tourist, what are the odds of parking a luggage-laden Jeep on the same block as Patsy's in East Harlem, and emerging an hour later with windows, stereo and luggage still intact? Probably be around dusk."

Funny you should ask... On Saturday, parked on a street near Patsy's, behind a Rolls Royce! Left it there all day, went to see the Gates, came back, had dinner at Patsy's...vehicle and contents still intact.

For the record... The pizza was very good. We had a bunch of 'em. Some with fresh mozz, some with regular, nicely charred crusts. Also really liked their house salad, nice greens and flavorful parm in the dressing. One salad is good for two to three people.

But our server left something to be desired. An older, baldish guy, at first, many in my group thought he was a colorful New York character. Every question I asked, he answered with a question. Plus he was on his cell phone a lot and seemed to be very pre-occupied, ignoring us at the end of our meal, leaving food and dishes uncleared on the table while we were drinking our espressos. The group didn't find him so amusing then...

Edited by TrishCT, 20 February 2005 - 10:01 PM.

[iheartoffal]

There's a nice little pizza shop right next to the Village Vanguard that's been there for years. I'm not sure how it stacks up to other places down there, but it beats anything up here in CT

[wesza]

I'm very surprised that "NYC Pizza Favorites" hasn't picked up or are not aware that the is a new rating of "Pizza" Places that put a place I've posted about previously on this and other threads as having excellent Pizza.

It was just Rated # 1 out of the authors pizza testing in over 1000 places.

I don't know how to post a lead or HTML , interesting because the thread has a way to access a article from a "Arizona Newspaper" Posting referance # 845827 on eGullet.

Irwin

[emmapeel]

Sal & Carmine's has been around way longer than 12 years! I wonder what relationship the brothers have to the previous management.

Thanks all for clarifying this for me...Sal and Carmine must be in their late 60's. The older one arrived in America at 12 years old. Ghost, thanks for the warm welcome!

Edited by emmapeel, 21 February 2005 - 01:09 AM.

[emmapeel]

I don't know how to post a lead or HTML , interesting because the thread has a way to access a article from a "Arizona Newspaper" Posting referance # 845827 on eGullet.

Irwin

Irwin, is this the place? Pizzaria Bianco

[Pan]

Yes, Emma, that was the place he was referring to. Here's the thread on the Southwest & Western States Forum:

Phoenix Has the Best Pizza!

And here's a quote from the initial post in the thread:

As determined by New Yorker Ed Levine in his new book Pizza:  A Slice of Heaven, after spending 1 year eating over 1,000 slices of pizza, Phoenix has now beaten out New York for the best pizza in the US, served by Pizzeria Bianco.[...]

My comment is that for many of us New Yorkers, that fact that Ed Levine considers a pizzeria in Phoenix the best in the country is of only academic interest. If I visit Phoenix, I'd love to try the pizza there if I'm not too busy stuffing my face with the great Mexican and Southwestern food I figure must be there. But this thread is about New York City pizza favorites, not Phoenix or for that matter Neapolitan favorites. I can't help it if there are better pizzerie someplace other than New York; some 8,000,000 people and I are in New York now, and it's a hell of a lot cheaper and less time-consuming for us to find really excellent pizza around here than to go to a pizzeria that may well indeed be better, but which is hours away by plane. Chinese food is a heck of a lot better in Shanghai and Beijing and Kuala Lumpur than it is here, too. So should we stop talking about Grand Sichuan? I don't think so.

That said, if anyone wants to compare Pizzeria Bianco with New York pizzerie, I'd love to see a point-by-point comparison.

Otherwise, back to favorite New York City pizzerie...

[emmapeel]

I'd love to try the pizza there if I'm not too busy stuffing my face with the great Mexican and Southwestern food... back to New York.

Thanks so much Pan, I'm so glad you said it. Because I'm new, I didn't want to ruffle any feathers but that is exactly what I was thinking.

[Busboy]

Had cold Lombardi's for breakfast yesterday -- leftovers from decoy pizza bought to keep the kids occupied while the missus and I snuck out to Babbo (more, later) -- and Patsy's for dinner. After reading some of the "decline of Lombardi's" posts here, I was prepared for a bit of a letdown, but the pizzas I hauled back to the hotel room kicked ass. Definitely -- to my palate -- superior to Patsy's, which was a pretty stellar pie itself.

[slkinsey]

Charles, which Patsy's did you visit? If it wasn't the one on First Avenue and 117th Street, I can well believe that Lombardi's was better.

[Busboy]

Damn -- how many are there?

Yes, we went to the one on 1st and 117th, which, to this provincial, seemed to be a pretty East Harlem address.

Now that you mention it, though, I do recall there being a dust-up among several claimants to the name, however. How far from the "true" Patsy's were we?

[slkinsey]

Damn -- how many are there? 

Yes, we went to the one on 1st and 117th, which, to this provincial, seemed to be a pretty East Harlem address. 

Now that you mention it, though, I do recall there being a dust-up among several claimants to the name, however.  How far from the "true" Patsy's were we?

There are a number of pizzerie named Patsy's in Manhattan, but they are not really related to the real thing up in East Harlem (imo the best traditional coal fired pizza in NYC). The deal is that the original East Harlem place licensed the name out to the other places, but they are not involved in the management, training or quality control of those other places.

Interesting to hear that you preferred Lombardi's. To a certain extent it depends on what you ordered and what your preferences are. Patsy's is all about the coal oven crust, which is why the toppings are so light. Really, their best pizze are the marinara (just sauce and garlic), the plain tomato/mozzarella and the mushroom ones. Any pizza ordered with multiple toppings in the "typical American style" won't really do Patsy's justice, because the crust really suffers. Lombardi's is a lot closer to what most people expect in a pizza: denser crust, heavier toppings, etc. It's not bad compared to 90% of American pizza, but it doesn't seem to have that NYC coal oven magic like it could. What was it that attracted you more to Lombardi's pizza than Patsy's? (I should mention that the Patsy's style really needs to be consumed immediately. It doesn't travel or hold well.)

[Busboy]

So, which is the "official" Patsy's?

I hesitate to get into too detailed of a pizza discussion on this board, since the level of analysis is so elevated. But, since you asked, though both crusts came out crisp and lovingly burnt, I thought the Patsy's crust was a little thin, and didn't hold its own against the cheese. Lombardi's seemed to have the better cheese, too. The Lombardi's pepperoni was excellent and there was a great deal of it, Patsy's was a little lacking in this department.

Both were fine products, however.

[Daniel]

Spent several months travelling the 5 boroughs for the best pizza.  Here's my opinion.

DiFara's Brooklyn
L&B Spumoni Gardens Bensonhurst (Summer!!& dont forget the rainbow spumoni)
Sal and Carmine's- Upper West Side- run to the best pizza in New York.  These two charachters aren't getting any younger.


skip patsy's harlem, Lombardis, Totonnos, John's.....

Ok.. Going to Sal and Carmines tonight.. I just cant imagine this place existing.. Good pizza on the Upper West Side huh? I will go with much reluctance, but i hope you guys are right.

[banquo]

My favorites:

best overall: DiFara's; what's left to say about this place other than to reiterate that it's magical.
best crust: Totonno's on Coney Island; very pleasantly surprised
2nd best crust: Patsy's (Harlem); however, sauce was terrible and 'fresh' basil suspect
ok in a pinch: Lombardi's
I've had Arturo's only once, but thought it was terrible. Will try again, since many have praised it here.
I think Grimaldi's is very good as well, especially the sausage, but not first rate.
Also liked the pizza at Numero 28, but that is a different beast.

Want to try Franny's in Brooklyn. Anyone recommend this place?

[slkinsey]

So, which is the "official" Patsy's?

East Harlem.

. . . though both crusts came out crisp and lovingly burnt, I thought the Patsy's crust was a little thin, and didn't hold its own against the cheese.  Lombardi's seemed to have the better cheese, too.  The Lombardi's pepperoni was excellent and there was a great deal of it, Patsy's was a little lacking in this department.

Yes, the pepperoni at Patsy's leaves much to be desired. This is the one area where I feel that Patsy's has a lot of room for improvement. But I prefer the thinness of Patsy's crust.

Ok.. Going to Sal and Carmines tonight.. I just cant imagine this place existing..   Good pizza on the Upper West Side huh?  I will go with much reluctance, but i hope you guys are right.

Cal & Carmine's has been my neighborhood slice joint of choice for going on 14 years now -- but that's more reflective of my neighborhood than anything else. For what it is (a steel oven pizzeria selling slices of flavorful but fundamentally "most of America style" pizza) it's very good. But I wouldn't call it a destination place, and I wouldn't put it remotely in the same category as Di Fara, never mond Patsy's or Franny's (then again, I also thought L&B Spumoni Gardens was horrible, so Cru and I clearly don't share the same pizza aesthetic).

Want to try Franny's in Brooklyn. Anyone recommend this place?

I certainly do. It's overall my favorite pizzeria in the City, but it's a minimalist crust-centric approach that will not appeal to everyone. See here for some detailed comments on Franny's.

[jogoode]

Interesting to hear that you preferred Lombardi's.  To a certain extent it depends on what you ordered and what your preferences are.  Patsy's is all about the coal oven crust, which is why the toppings are so light. 

In my experience at Patsy's (East Harlem) the crust at the tip of the pizza slices has not once stood up to the cheese and sauce and stayed crisp. And I have never ordered toppings there. Every time, I get slices that droop. But once I eat past the tip, the crust is excellent and crisp.

Ok.. Going to Sal and Carmines tonight.. I just cant imagine this place existing..  Good pizza on the Upper West Side huh?  I will go with much reluctance, but i hope you guys are right.

I tried Sal and Carmine's for the first time two weeks ago. I got the last piece in a pizza that had been sitting out for a while. I had them warm it in the oven; just after I finished it, a fresh pizza came out. Nevertheless, my slice was very good -- a far superior version of the type I used to love as a kid in New Jersey. The cheese and sauce was oily and full of flavor. If only that slice could trade crusts with one at Grimaldi's, which I had last week, at the height of its crust perfection. Still, it was underwhelming. Though I enjoy the place, I've come to realize that what tops the crust at Grimaldi's is bland.

[slkinsey]

In my experience at Patsy's (East Harlem) the crust at the tip of the pizza slices has not once stood up to the cheese and sauce and stayed crisp. And I have never ordered toppings there. Every time, I get slices that droop. But once I eat past the tip, the crust is excellent and crisp.

Huh. I've never been disappointed with the crust there. I think it's a bit of a mistake to expect that the crust will be crisp at the tip of a slice, however. That's not what makes the crust great. If you have a crust that is "crisp" all the way through and "stands up to the toppings" all the way to the tip without being folded, I think you are sacrificing the etherial flexible moist middle layer that is what makes a great pizza crust truly great.

Though I enjoy the place, I've come to realize that what tops the crust at Grimaldi's is bland.

Really?! I think the toppings are Grimaldi's real strength. That sausage is imo hands down the best pizza sausage in the City, and the roasted peppers are also right up there. Now, the sauce may not be as "zippy" as some people prefer (I think it's nothing more than crushed tomatoes, salt and maybe a little evoo), but I like that simplicity.

[emmapeel]

I would agree that Sal and Carmine's is NOT the best pizza in the city, and I'm sorry if my earlier post implied that, but is the best of the common pizzarias IMO. As I said earlier, it is an aquired taste, and at first, is not really interesting, however, after getting to know the pizza, the crust is chewy but not like a dough ball, and you can eat the edges without wanting to throw them in the garbage. And the sauce is simple. I prefer anything out of a brick or coal oven. My earlier advocation of Sal and Carmine's is based on Cru's initial list. If I were to pick my very favorite, it would have to be Patsy's.

[Daniel]

I would agree that Sal and Carmine's is NOT the best pizza in the city, and I'm sorry if my earlier post implied that, but is the best of the common pizzarias IMO.  As I said earlier, it is an aquired taste, and at first, is not really interesting, however, after getting to know the pizza, the crust is chewy but not like a dough ball, and you can eat the edges without wanting to throw them in the garbage.  And the sauce is simple.  I prefer anything out of a brick or coal oven.  My earlier advocation of Sal and Carmine's is based on Cru's initial list.  If I were to pick my very favorite, it would have to be Patsy's.

Well i have my heart set on this place now.. So i definately am going to walk the 15 blocks it takes to get a slice.. Anyone know of a good restaurant in the area i can eat at after I grab my slice at S+C'S.

[slkinsey]

I would agree that Sal and Carmine's is NOT the best pizza in the city, and I'm sorry if my earlier post implied that, but is the best of the common pizzarias IMO.

Oh, I agree. It is highly rated for a common pizzeria.

Well i have my heart set on this place now.. So i definately am going to walk the 15 blocks it takes to get a slice.. Anyone know of a good restaurant in the area i can eat at after I grab my slice at S+C'S.

There are a few good Mexican places in the neighborhood on Amsterdam. At around 101st Street is Noche Mexicana and at around 108th is Taqueria y Fonda la Mexicana.

[emmapeel]

Well i have my heart set on this place now.. So i definately am going to walk the 15 blocks it takes to get a slice.. Anyone know of a good restaurant in the area i can eat at after I grab my slice at S+C'S.

Yes, the two Mexican places are quite good, and if you want to spend more you can go to Mama Mexico, but it's too expensive when the other two, especially Noche, is just around the corner.

There aren't any spectacular restaurants, but you might try 107 West or Metisse if Mexican doesn't suit you today.

[jogoode]

In my experience at Patsy's (East Harlem) the crust at the tip of the pizza slices has not once stood up to the cheese and sauce and stayed crisp. And I have never ordered toppings there. Every time, I get slices that droop. But once I eat past the tip, the crust is excellent and crisp.

Huh. I've never been disappointed with the crust there. I think it's a bit of a mistake to expect that the crust will be crisp at the tip of a slice, however. That's not what makes the crust great. If you have a crust that is "crisp" all the way through and "stands up to the toppings" all the way to the tip without being folded, I think you are sacrificing the etherial flexible moist middle layer that is what makes a great pizza crust truly great.

The crust was soggy at the tip. And when I suggest that I look for a crisp crust, I don't mean that I expect tomato sauce and cheese on a water cracker. Without going into great detail about crust strata, I think that the outermost part of the crust should have a wafer-like crispness. Patsy's has never served me a pie with a crust that's entirely crisp in that way. To say that the entire crust is ideal, I'd have to cut out of the pie a circle in the center of the pizza with a diameter of about five inches. If you're still not happy, Kinsey, put your money where you mouth is an buy me a pie.

Though I enjoy the place, I've come to realize that what tops the crust at Grimaldi's is bland.

Really?! I think the toppings are Grimaldi's real strength. That sausage is imo hands down the best pizza sausage in the City, and the roasted peppers are also right up there. Now, the sauce may not be as "zippy" as some people prefer (I think it's nothing more than crushed tomatoes, salt and maybe a little evoo), but I like that simplicity.

Sorry, I was only talking about the plain pie. I'd rather eat Grimaldi's pizza without the tomato and cheese and with olive oil and salt. The combination of sauce, cheese, and olive oil at Una Pizza is so tremendously flavorful that it has become my standard by which I judge other pies.

[tcavallo]

Has anybody been to Angelo's on W57th Street? My brother just moved to the city and got a server job there almost the same day. I read that it is coal fired and pretty good, if expensive. I'll be headed up there soon to check it out I'm sure.

[slkinsey]

The crust was soggy at the tip. And when I suggest that I look for a crisp crust, I don't mean that I expect tomato sauce and cheese on a water cracker. Without going into great detail about crust strata, I think that the outermost part of the crust should have a wafer-like crispness. Patsy's has never served me a pie with a crust that's entirely crisp in that way. To say that the entire crust is ideal, I'd have to cut out of the pie a circle in the center of the pizza with a diameter of about five inches.

Hmm. I've never found that to be the case, but I'll have to pay attention to that specifically the next time I go. I will say that "wafer like crisppness" isn't one of my particular criteria, though.

If you're still not happy, Kinsey, put your money where you mouth is an buy me a pie.

Oh it's on, you bottomless-gulleted freak! I'll make you eat that pie, too! Er... yea!

The combination of sauce, cheese, and olive oil at Una Pizza is so tremendously flavorful that it has become my standard by which I judge other pies.

No arguments from me there, although you need to go to Franny's too. Somewhat different aesthetic, but every bit as outstanding IMO.

[Daniel]

Went to Sal and Carmines tonight... I must say, the slice was great.. I loved the crust, it was very airy and light. Interesting pizza sauce.. I think I agree with everyone when they say its really good for a "common" pizza place.. Maybe the best. In terms of it being a destination place.. Well i say its up for debate.. Is it a re-occurring destination place for me? No.. Do i think its worth trying once, yes. Does Di Fara's make this place look like sabarros, yes.

Edited by Daniel, 22 February 2005 - 05:53 PM.

[Pan]

[...](then again, I also thought L&B Spumoni Gardens was horrible, so Cru and I clearly don't share the same pizza aesthetic)[...]

Sam, you were much more nuanced in this post in the NYC Pizza Survey thread:

[...]In many ways, it is the exact opposite of the style of pizza we have explored up to this point.  But, in many ways it also works.[...]

[...]How did it taste?  The sausage was nicely spicy and gave a lot of flavor to what was otherwise a fairly pedestrian pizza.  As I said before, using the best ingredients is not part of the L&B aesthetic.  Still, though, it wasn't bad.[...]

[...]All in all, we had a good time and I'm glad I went there.  In the end, one had to throw away old conceptions about what makes good pizza and experience it on its own terms.  Is it worthy of its quasi-legendary status as one of NYC's go-to pizzerie?  Probably not, in my opinion.  We might have been there on a bad day, but I just don't feel that the quality is there.  It's a unique style and worthwhile considering on that basis alone, but I was still left with the feeling that they could be executing their style at a much higher level.