Tag Archives: best pizza New York

thin crust slice of cheese pizza from Sacco

NYC Pizza Roll…Just In Time

Eater put out it’s third list of the City’s best pizza parlors, just in time for me to repost it!

(Side note: Eater.com was my former employer in Detroit.)

Love the description of pizza being “carpeted” with cheese. Adding it to the lexicon 🙂

Lots to try, although not a ton here listed in Manhattan so may take me a while to get around. I’ll keep you posted as I do though.

Enjoy the list in the meantime ~ how many of these have you been to?

burrata with leeks and chilies

NYC Pizza Review: Louie and Chan

Don’t worry! I haven’t stopped eating NYC pizza, I’ve just forgotten to write about it recently. But I’m back. And here we go.

Louie and Chan is a cool seasonally-inspired restaurant in Chinatown. And while the menu isn’t Chinese, there are Asian influences throughout the heavily Italian-flavored menu.

The decor was dark and cozy with a definite au current speakeasy-ish vibe in the deep red walls, dark wooden bar, vintage blown glass diner lighting and long banquettes. Apparently there is a DJed lounge beneath, serving up Chinese-inspired cocktails, but we unfortunately did not venture down below.

What was unexpected was that the menu headings were listed in Italian (i.e. Le Paste) and that wood-fired pizzas were heavily featured. Needless to say, I was delighted.

Also because, burrata. Have we discussed my obsession with trying allllll the burratas. I somehow cannot pass it up when offered. Which is pretty much always these days.

For those that don’t know, burrata is a non-aged Italian cheese, generally with a tougher mozzarella-type exterior and a softer ricotta-like interior. It’s pretty much a less-dense ball of mozzarella. Healthy. It is delightful when served with large salt crystals, which is de rigueur.

The cheese was delish, however the slab of sourdough it was served upon was a little tooooo slab-ish. Which is to say rather large and overwhelming to slice.

burrata with leeks and chilies
burrata with leeks and chilies

The pizza we had for the table was the Bacio del Diavola which they are known for: a classic Neapolitan wood-fired crust preparation, topped with tomato sauce, mozzarella, buffalo ricotta, chilies, ‘nduja (a spicy salami) and honey.

pizza at Louie and Chan
pizza at Louie and Chan

It was divine. Spicy pork and chilies next to the cool cheese and sweet honey. Yes. I would go back for this. And this time I wouldn’t share it.

Pizza. Yum.

NYC Pizza Review: PizzArte

Pizza Reviews are back!!! 

First up: PizzArte in Midtown

You know I’m all about that standard New York thin crust pizza, and we’ll definitely get there, but you know I also enjoy thin, chewy and crispy (not mutually exclusive in a good pizza) Neapolitan style pies.

On New Year’s Day, we were in the mood for a light pizza, not a cheese-heavy/grease-heavy ordeal, so we got delivery from PizzArte.

Lucky for us that they deliver because we will 100% be making this a regular in the dinner rotation!

So I haven’t been to the actual restaurant, but apparently it’s also an art gallery for modern artwork. Maybe I shouldn’t go for fear of coming home with more than just a pizza.

Mark got the Diavola with spicy salame and I got the Pesto with pine nuts and cherry tomatoes.

Both were delicious and as you can see there were crunchy burnt bits, as well as perfectly chewy crust to be had. Olive oil, mozzarella and sauce were all perfectly portioned. My only qualm was that the cherry tomatoes kept rolling off ~ perhaps they could be chopped up more finely to stick to the cheese better?

pizza
pesto and diavola pizza

Next I’m certainly going to have to try the Margherita or perhaps a calzone. I’m so happy to have found this place early on in our New York lives. It might be my all-around favorite pizza place now!

Overall Rating: Outstanding!