The pizza scene in New York City is like solving calculus problems or experiencing a scene from the movie “Mean Girls” — there’s no limit to how great it can be. We will never reach the peak of pizza perfection, unless, of course, some unfortunate pizza-related disaster occurs. With that said, let’s dive into this year’s State of Pizza, a comprehensive update on the latest happenings in the world of pizza across our beloved city.
Last year, I couldn’t stop raving about the clam pizza at Andrew Bellucci’s Pizzeria in Astoria, Queens. Sadly, Mr. Bellucci, the co-owner of the restaurant, passed away unexpectedly in May. Despite his complicated past, there was no denying his skill and expertise in crafting exceptional pizzas.
Thankfully, Mr. Bellucci’s legacy lives on through Chris Hansell, the pizzaiolo behind Chrissy’s Pizza. Chrissy’s is set to become the talk of the town once it opens to the public (hopefully) in late August. What started as a passion project in Mr. Hansell’s apartment in Bushwick, Brooklyn, has now become the most sought-after pizza in New York City, thanks in part to a co-sign from the rapper Action Bronson.
However, getting your hands on a slice from Chrissy’s won’t be easy. The operation, which consists of just three people, is now located in a tiny space in the East Village. They can only produce about 60 pizzas a day. I was fortunate enough to try one of their “test” pies recently, and let me tell you, it was a mind-blowing experience. This is the pizza for those who appreciate an extra crispy, well-done crust, similar to the ones perfected in the neighborhood pizzerias Mr. Hansell frequented with his father. Every bite is a testament to the fresh tomato sauce, never left sitting in a fridge for hours, and the perfect amount of cheese. While you may not get those legendary Ninja Turtle cheese pulls, the pizza won’t last long enough for you to even care.
If Chrissy’s represents the New York style of pizza, then Lala’s in East Williamsburg, Brooklyn, represents the Connecticut style. It takes a lot of courage for Grimm Artisanal Ales to dedicate its entire rooftop to serving apizza, a term used in New Haven to describe their local pizza style. I’ve been a fan of Grimm for quite some time, and the charming little restaurant they’ve created is perfect for group outings or first dates. Be sure to try their tomato pie, a wonderfully thin crust pizza topped with shaved garlic, or their cozy pie with generous chunks of potato. And don’t worry if beer isn’t your thing, as Grimm now also offers its own wine.
Looking for classic New York pizza? Well, it’s time I reveal the best and most underrated grandma pie in the city, which comes from Rocco Pizza. Located in Bed-Stuy, Brooklyn, Rocco Pizza proudly claims to be “the last Italian family-owned pizza joint.” For years, I’ve invited friends over for drinks and Rocco Pizza, and it’s always a delight to see the surprise on their faces when they taste the crispy, buttery crust and the cheesy interior. The time for silence is over, it’s time to spread the word about Rocco Pizza.
Now, let’s do a quick rundown of other impressive pizza spots in the city. Scarr’s Pizza has moved to a larger location on the Lower East Side and now offers slices until late in the evening. If you want to enjoy pizza with a Lambrusco spritz in hand, head over to Manero’s of Mulberry. The most innovative pizzas aren’t found in traditional shops, but rather in portable ovens carried by culinary nomads like Happy Bull Pizza, Traze, and Wizard Hat Pizza. If you’re craving bulgolgi or kimchi on your pizza, check out Appas Pizza in the East Village or the new Bushwick location of Nowon. Chef Wylie Dufresne has also entered the pizza game with Stretch Pizza, although it’s his appetizers that truly steal the show, as noted by Pete Wells. If you’re a fan of natural wine and margherita pizza, Decades Pizza in Ridgewood, Queens, is the place to go. And let’s not forget to appreciate our pizza elders, as noted by food writer Mahira Rivers on Eater a few months ago. They won’t be around forever, so cherish their creations while you can.
In other news, this week’s edition does not feature a restaurant review. That means you have the opportunity to catch up on Pete Wells’s recent reviews of Artesano, a Peruvian restaurant, Potluck Club in Chinatown, and Mischa, known for their $29 hot dog.
As for restaurant openings, there are some exciting options to explore. The Bazaar by José Andrés, located at the Ritz-Carlton in NoMad, is where Spain meets Japan. L’abeille à côté is now serving French-Japanese cuisine in a more relaxed setting right next to the Michelin-starred L’abeille. And if you’re in the mood for Punjabi cuisine, check out Gulaabo, the new destination on West 47th Street.
Additionally, the record heatwave has made cooking in certain types of restaurants more challenging. Owners have had to invest in new equipment or adjust their operating hours to cope with the extreme temperatures.
Have you ever wondered how cooking videos have evolved over time? Priya Krishna and Umi Syam have put together an in-depth visual exploration of the history of cooking videos, from the days of Joyce Chen and James Beard to the distinct styles that have emerged on platforms like TikTok.
At Corona Plaza in Queens, food vendors and their supporters are seeking a solution that will allow them to sell their goods legally after a recent crackdown. Stefanos Chen and Raúl Vilchis have more on this story.
Finally, Robert Simonson takes us on a journey to Binghamton, N.Y., where the Spiedie Fest and Balloon Rally Expo is held. This festival celebrates the regional sandwich made with grilled, marinated meat known as the spiedie.
That’s all for this edition. If you have any questions or recommendations, feel free to email us at [email protected]. Remember, our newsletters are archived for your reference. Don’t forget to follow NYT Food on TikTok and NYT Cooking on Instagram, Facebook, YouTube, and Pinterest for more culinary inspiration.
Denial of responsibility! VigourTimes is an automatic aggregator of Global media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, and all materials to their authors. For any complaint, please reach us at – [email protected]. We will take necessary action within 24 hours.
