HOME > Chowhound > Manhattan >

Discussion

Notable new pizza joints?

  • 35
  • Share

What are the best, or your favorite, pizza places that have opened in the past couple of years or so?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I assume you wish to exclude:
    Motorino (fall 2008 in Brooklyn, fall 2009 in the EV)
    Keste (spring 2009)

    -----
    Keste Pizza & Vino
    271 Bleecker St, New York, NY 10014

    Motorino
    349 E 12th St, New York, NY 10003

    2 Replies
    1. re: kathryn

      I don't want to exclude anything.
      (But I happen to have already tried both Motorino and Keste.)

      1. re: racer x

        Have you been to Co. (Company)? They have some interesting flavor combinations there, and a cool vibe.

    2. San Matteo
      2nd Ave/90th St

      -----
      San Matteo
      1739 2nd Ave, New York, NY 10128

      1. Have you tried the pizza at Eataly? Similar to Motorino and Keste.

        La Pizza at Eataly photos: http://www.flickr.com/photos/11863391...

        -----
        La Pizza & Pasta
        200 5th Ave, New York, NY 10010

        10 Replies
        1. re: RGR

          There are two, and soon to be three, new pizza places on 24th between 5th and 6th. In addition to Eataly, Tappo opened up a couple of months ago, and a new place is scheduled to open soon in the old Planet Thailand space. FWIW, I don't think either Eataly or Tappo is as good as Keste or Motorino (which, in turn, I don't like as much as Company, Roberta's, and Saraghina!). They do, however, fall comfortably into the no-pizza-is-bad-pizza category,

          You also have the new Artichoke locations, in west chelsea/meatpacking and on MacDougall St. I'm a big fan of the square slice, very well done, but not the others.

          -----
          Co.
          230 9th Ave, New York, NY 10001

          Artichoke
          114 10th Ave, New York, NY 10011

          Eataly
          200 5th Ave, New York, NY 10010

          Artichoke
          111 MacDougal St, New York, NY 10012

          Tappo
          49 W 24th St, New York, NY 10010

          1. re: Blumie

            We've been to Roberta's once for the special tasting dinner. It included a pizza. It was sensational (as was the rest of the dinner).

            Photo of pizza at Roberta's: http://www.flickr.com/photos/11863391...

            http://thewizardofroz.wordpress.com

            1. re: RGR

              Has Roberta's opened a Manhattan location? I think I read about it somewhere. I've been going to Roberta's in Brooklyn for a while now and really love their pizza. I'd be so happy if they opened one in Manhattan.

              I think both Keste and Motorino are excellent.

              I used to like Artichoke's square slice quite a bit when I used to frequent their EV location - but I recently had it at their location on 10th Ave. and it was really, really, really salty. So salty that I had a hard time finishing a slice and we'd ordered a whole pie. I think we ended up throwing out some of it.

              1. re: uwsister

                I recall reading that Roberta's had a temporary truck at the Madison Square Park Spring Food Festival.

                As far as a permanent Manhattan location, acc. to this on Grub Street, "not just yet": http://newyork.grubstreet.com/2011/07...

                http://thewizardofroz.wordpress.com

                1. re: RGR

                  They did have a very cool pop-up oven at Madison Square Eats this past spring. I tried the Bee Sting pizza and it was excellent. Spicy honey, who knew? The crust, though, wasn't as good as at the proper restaurant -- was a bit chewy/tough. But I can forgive a pop-up pizza oven's dough for perhaps being a bit overworked.

                  http://slice.seriouseats.com/archives...

                  -----
                  Madison Square Eats
                  5th Ave E 26th St, New York, NY 10010

                2. re: uwsister

                  Ah - I must have been thinking about their pop-up/truck. Shame that there's no permanent location planned, but it's only a short walk from the L train stop so I guess I shouldn't complain! I've yet to have a bad pie there.

                  1. re: uwsister

                    I think there is talk of a Manhattan location, separate from the MSP fairs, which they've done 2 seasons of so far.

                    1. re: sugartoof

                      There is currently a pop-up cafe at the BMW Guggenheim Lab run by the Roberta's folks. NO PIZZA though. :(
                      http://bmwguggenheimlab.org/where-is-...

                      A Roberta's rep says that an expansion to the city is inevitable "soon enough," but they're still focused on smoothing out the expansions they've made within Brooklyn this year.
                      http://ny.eater.com/archives/2011/07/...

                      -----
                      Roberta's Cafe
                      E Houston St 2nd Ave, New York, NY 10003

                3. re: RGR

                  I just read the Times' fawning review of Roberta's (Bushwick).
                  I really need to get to that place.

              2. re: RGR

                Uh, where's the basil? I mean, what is that?
                (re flickr pics from Eataly)

                -----
                Eataly
                200 5th Ave, New York, NY 10010

              3. Donatella recently opened in Chelsea and is fantastic.

                -----
                Donatella
                184 8th Ave, New York, NY 10011

                1. 900 Degrees West Village opened a few weeks ago as well as Zero Otto Nove in Chelsea for the Neapolitan route.

                  I heard Rubiosa is doing good things too.

                  if you want to venture out to Brooklyn, there is BEST pizza and Forcella

                  -----
                  Zero Otto Nove
                  15 W 21st St, New York, NY 10010

                  900 Degrees
                  29 7th Ave S, New York, NY 10014

                  13 Replies
                  1. re: jester99

                    How does the chelsea Zero Otto Nove compare to the original Bronx location?
                    That one was one of my favorites. It would be great to not have to trek all the way to Arthur Ave.

                    -----
                    Zero Otto Nove
                    15 W 21st St, New York, NY 10010

                    1. re: racer x

                      Go to San Matteo. It's good.

                      "The pizzaiolo, Giuseppe Paciullo, worked the ovens at Zero Otto Nove in the Bronx. His cousin, Fabio Casella, who plates antipasti at the narrow counter, was at Mike’s Deli on Arthur Avenue, where he found some fine sources for salumi like wild boar soppressata....The third partner, Vicenzo Scardino, built the oven."

                      http://www.nytimes.com/2010/10/13/din...

                      -----
                      San Matteo
                      1739 2nd Ave, New York, NY 10128

                      1. re: gutsofsteel

                        Made it over to San Matteo the other day. Really nice guys there.

                        The sauce on the pie I had was a bit too sour and the crust a little too burnt-tasting for me.
                        But I'd go back to try some of the other food they were dishing up -- looked delicious, and all the diners looked happy.

                        -----
                        San Matteo
                        1739 2nd Ave, New York, NY 10128

                        1. re: racer x

                          Went to San Matteo a couple of weeks aago. Crust was simply rubbery tough and sauce was, well, just too soupy and overly tomatoey for my taste. Agree about the nice folks running the place, and hopefully they get their pizza done right.

                          -----
                          San Matteo
                          1739 2nd Ave, New York, NY 10128

                    2. re: jester99

                      How is 900 Degrees? What have you tried there?

                      -----
                      900 Degrees
                      29 7th Ave S, New York, NY 10014

                      1. re: kathryn

                        unfortunately I have not been to 900 degrees yet mainly because I have not found enough people to go with, a place that has all those types of pies, you kind of need to roll deep for that.

                        I had a quick bite at Zero otto Nove and tried their Margherita which is pretty good and is like a crispier neapolitan and I personally liked it. Upon looking up Zero Otto Nove according to Serious Eats, it is a Salerno style pie which is similar to Neapolitan but crispier. So if you are not a fan of the Neapolitan wettness, Zero Otto is your pie.

                        -----
                        Zero Otto Nove
                        15 W 21st St, New York, NY 10010

                        1. re: kathryn

                          I tried the "tomato pie" at 900 Degrees last night.
                          It wasn't bad. I liked their sauce, although it was a tad more sour than I usually go for.

                          Also tried Spunto's, just down the block from 900 Degrees. I liked Spunto's pie (a salsiccia dolce) even more.

                          -----
                          Spunto
                          65 Carmine St, New York, NY 10014

                          900 Degrees
                          29 7th Ave S, New York, NY 10014

                          1. re: kathryn

                            We tried 900 Degrees out for the first time last night -- pretty good and stands up to the tough competition in the neighborhood.

                            I liked the tomato pie quite a bit. We ordered the Original Tomato pie: 60 Day Aged Mozzarella Base, Italian Pizza Sauce, Fresh Pinched Sausage, Neapolitan Oregano, Evoo, Sea Salt. Nice acidic/tangy tomato sauce with lots of oregano. Very good sausage. Not a lot of cheese--this pie was all about the interplay of the sausage and tomato sauce and crust. Crisp-chewy crust, good char, with a good flavor (I've been told there's malt in the crust). I'd definitely order this again.

                            We also tried one of the Pizza Americanas, the Diavola: Italian Pizza Sauce, Fior di Latte Mozzarella, Sopressata Picante, House Made Hot Pepper Oil, Shaved Piave. It was as if someone had studied up on American preferences for fast food pizza chains, then recreated that style of pepperoni pizza using much higher quality ingredients and WAY better crust. The sauce was seemed a bit sweeter than the tomato pie, and the crust was thicker, but unfortunately got a little soft, so it wasn't as nicely crisp-chewy at the tomato pie. There was a lot of very good mozzarella on top and a healthy amount of soppressata picante. My husband loved this pie but I thought it was a little too cheesy.

                            Additionally, it was a bit warm inside the restaurant near the ovens and bar. The other half of the restaurant was much cooler. There was a single overworked server who apologized profusely for being a bit absent; they nicely comped my husband a cocktail. There were also two unmarked restrooms, one marked out of order. I opened the door to the other, to discover it was a communal men's room. Uf. I don't understand why you wouldn't have any signage on the restroom doors, especially if they weren't unisex!

                            They mentioned they were revamping the menu (only the non-pizza items I think) and I'm curious to see what comes out of it, too.

                            -----
                            Picante
                            3424 Broadway, New York, NY 10031

                            900 Degrees
                            29 7th Ave S, New York, NY 10014

                            1. re: kathryn

                              Hmm. I was thinking about trying that Diavola the other night. Sounds like it made a great impression on your husband, kathryn. Maybe I should make a trip back.

                              I'm surprised your server was overworked. The place was practically empty when I went by early on Friday evening.

                              1. re: racer x

                                This was about 8pm last night (Sunday), with one large party of about a dozen and several smaller parties of two.

                          2. re: jester99

                            Went to Forcella's last week. Didn't like the (fried) montanara pizza but the margherita pizza was excellent.

                            Not a fan of Kestes (got sick from the uncooked crust) or Co. (boring pizza, stingy toppings and restaurant is small but pretentious) but Rubirosa is very very good.

                            -----
                            Co.
                            230 9th Ave, New York, NY 10001

                            Keste Pizza & Vino
                            271 Bleecker St, New York, NY 10014

                            Rubirosa
                            235 Mulberry St, New York, NY 10012

                            Forcella
                            334 Bowery, New York, NY 10012

                            1. re: anrf18

                              Went to Forcella last night (the Brooklyn one as the one on Bowery isn't open yet).

                              We had the montanara (deep fried margherita), the deep fried calzone (ripieno/stuffed pizza), and one of the specials. The special was great -- proscuitto, fig, gorgonzola (white pie). I really liked the crust on the montanara was excellent but my friends compared the creamy mozzarella plus tangy tomato sauce combo to "having upscale mozzarella sticks." Deep fried ripieno was good but the smoked mozzarella plus spicy soppressata got kind of overwhelming after a while. The thing was also much bigger than we thought it would be.

                              Based upon our limited sampling, I'd say that they are a small notch below Motorino, but pretty competitive in the NYC pizza-scape.

                              -----
                              Forcella
                              485 Lorimer St, Brooklyn, NY 11211

                               
                            2. re: jester99

                              I had a margherita from the Flatiron Zero Otto Nove last night.
                              It was very good. Not quite as good as the pies I've had from the original one on Arthur Ave, though.
                              The cheese on those was tastier, and more plentiful.

                              -----
                              Zero Otto Nove
                              15 W 21st St, New York, NY 10010

                            3. Rubirosa at 235 Mulberry Street opened last year.

                              -----
                              Rubirosa
                              235 Mulberry St, New York, NY 10012

                              1 Reply
                              1. re: peter j

                                Great piece on Slice about PizzArte today. I'll try them on Sunday.

                                *sorry, meant to reply to the OP

                                -----
                                PizzArte
                                69 W 55th St, New York, NY 10019

                              2. Can not go wrong with any pizza place located in Bayridge Brooklyn. Forgettaboutit!

                                1 Reply
                                1. re: msqueensfoodie

                                  Olio Pizza e Piu is pretty good opened last year.

                                  -----
                                  Olio Pizza e Piu
                                  3 Greenwich Ave, New York, NY 10011

                                2. We went to PizzaArte on west 55th a couple of weeks ago. The pizza was excellent. Very traditional Neopolitan style. Pretty spot, very Italian feel (as in modern Italian). For whatever reason the restaurant was filled at least by half with Italians. When we were there the menu was limited, with them waiting to have the gas turned on, I believe.

                                  The pizzas are nicely presented, chewy crust. We thought the pizza dough may have been a bit on the salty side but others did not. It was on the pricy side, for sure.

                                  -----
                                  PizzArte
                                  69 W 55th St, New York, NY 10019