Five essential spots where toppings are tops and crust is king, from Keste to Franny's
In our ongoing series, we call out essential NYC restaurants that are a must-try for every self-respecting glutton—a cheat sheet on the city's best.
Ever since Lombardi’s produced their first coal-fired creation over a century ago, New York has been the epicenter of the American pizza pie. From thick, grandma-style slices at Artichoke to flat top–cooked pies at Otto, there’s no unique definition that encapsulates New York pizza.
Neapolitan pizza, on the other hand, offers a little less wiggle room. Widely believed to be the birthplace of pizza, Naples fires up pies that are fairly singular in their identity: often round yet smaller than their New York brethren, with a bubbly, slightly charred crust topped with painstakingly sourced Italian ingredients.
Over the last few years, dozens of New York eateries have helped spark a craze for these old-world pies, from Brooklyn darling Roberta’s (pictured) to West Village standby Keste. Yes, there are plenty of great Neapolitan pizzerias around town, but these five are our favorites. (Oh, and if you’re still in the mood for a traditional New York pie, we’ve got you covered as well—check out our Old-School Pizzeria Cheat Sheet).
By Jeremy Cesarec; photos by Melissa Hom
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