'UES' on Serious Eats

The No. 1 Pizza in NYC

On Slice, we've always resisted the urge to do numerical rankings of pizzerias. How can you possibly post a credible Top 8 list that's anywhere near accurate? There are so many factors involved in making a great pizza — the temperature of the oven at any given moment, the humidity of the air, the age of the dough, the amount of time (down to the second) the pizzaiolo keeps the pie in the heat. You may eat pizza nirvana one night only to go back the next and find pizza mediocrity. More

Daily Slice: Little Luzzo's Campagna Slice, Upper East Side

It comes down to this: This particular Campagna slice is good stuff. I have no idea what they call it, but you can't miss it there. It's got a crisp, not-at-all greasy crust topped with a heavy cream sauce, mozzarella, cherry tomatoes, and shaved Parmesan cheese. The sauce is none too heavy, the cherry tomatoes add a burst of sweetness, and the shaved Parmesan balances that with its tanginess and little crystals of salt. More

Ambiance Is Not a Topping

"It sometimes seems as if he's living in an alternate pizza universe—one where Papa John is Chris Bianco and ambiance should be a topping that you can order like fennel sausage." Mic check 1, 2, 1, 2. Bubbles B in the place to be. Comin' outta retirement to work ya like a fireman. What's good, sliceheads? I know it's been a minute, but I have to break you off with a little something. I made a move to the Upper East Side (it's not all bad—Central Park, Museum Mile, D'Ag hags) and can't say much for the pizza thus far,... More

Pizza Special at Little Luzzo's

From tipster Mark R.: "Had a slice there yesterday, place seems to be having a special. Slices are $1.50 instead of $2.50, and Sicilian slices are $2 instead of $3. The special will last for a couple of weeks. Regular slice much better than Sicilian. The latter is too bready, while the former has a fine, crisp slightly burned crust, tangy and sweet tomato sauce, and good size blobs of melted mozzarella on them." Little Luzzo's: 119 East 96th Street, New York NY 10029 (b/n Park and Lex; map)... More

Openings: Little Luzzo's

Clicking in to the Slice inbox today, we've got some intel from Scott Wiener of Scott's New York Pizza Tours... Adam, I was helping a friend move this weekend and nearly drove onto the sidewalk when I saw a familiar carved-wood sign on the facade of a 96th Street building on the Upper East Side. Little Luzzo's opened about two weeks ago, serving quality slices, salads, and panini in a small storefront. Unlike Luzzo's in the East Village, which uses an old coal-fired brick oven (211 First Avenue was once the home of the Palermo Bakery, followed by Zito's East),... More

Two Boots, Opening on the Upper East Side

These boots are made for walking, and that’s just what they would do—if I didn’t live on the Upper East Side. As it stands now, I have to take a $15 cab for food that’s popular, trendy, or otherwise “cool.” So when I saw the windows of late-night, across-the-street-from-Dorrian's pizza place Mimma’s all whitewashed, I was sad—for a minute. Until I noticed what would fill its shoes: Two Boots, so named because the “Cajun-Italian” pizza combines flavors of Louisiana and Italy (the two boots). As an Upper East Sider, I usually feel left out, but the neighborhood is finally... More

J. G. Melon

If it's Tuesday, it must be time for another review from Nick Solares. Nick is also the publisher of Beef Aficionado, his blog that explores beef beyond burgerdom. J. G. Melon has been mentioned quite a bit on A Hamburger... More

Weekend Pizza Report: Bacon Pizza at Famous Original Ray's; Bar Tano in Gowanus

Editor's note: The place I wanted to visit for this week's review wasn't open, so I'm going to give you a run-down on my weekend in pizza instead, along with a makeshift review on an unexpected place. —The Mgmt. The Most Insane Pizza I Have Ever Seen Bacon pizza. That's right: B-A-C-O-N. At the Famous Original Ray's on 62nd and Lex. On Saturday I was supposed to meet Girl Slice at an undisclosed location on the Upper East Side at 3 p.m. She must have called while I was on the subway in from Brooklyn because when I popped up... More

Openings: Accademia di Vino

Over lunch, a Serious Eats colleague told me about the opening of Accademia di Vino. "What's that? Some kinda wine bar? Not interested," I said. "But it's got grilled pizza," she said. "Well, why diddincha say so?" One of the dudes behind this place—executive chef Kevin Garcia—came up through Al Forno, my colleague said, where he worked as something called a tournant, or a roundsman. Al Forno is, of course, the grilled-pizza mothership—the joint in Providence, Rhode Island, where George Germon came up the idea of slapping pizza dough on a grate over coals. Mr. Garcia also did a turn... More

The Best Grandma Slice in New York?

Ladies and gents, Slice's favorite drive-by pizza reviewer is back after a long absence. That's right, DJ Bubbles, whose credentials are best explained by the man himself in his message below, has resurfaced with the following email, to which he attached two photos--one presumably of himself and the other, I'm guessing, his dog, who I'm going to christen DJ Doggles. Buon appetito! --The Mgmt. Attenzione, New Yorkers: Slice is in Bubble Trouble again as New York City's number one player hater is back on attack. The primogenitor of the Definitive NYC Top Ten Pizza List (the most commented-on article in... More

Any Good 24-Hour Pizza Joints in NYC?

Reader comment and response is still pouring in thanks to yesterday's New York Times story. So many great comments and recommendations. And questions. Reaching into the proverbial mailbag, we have ... Dear Slice, Do you know of any good late night or 24 hour pizza places in NYC? —Bilal Dear Bilal, Slice is a homebody, more prone to lying prone on the couch at night, remote in hand, watching Battlestar Galactica. But our favorite late-night (if not 24-hour) place is Vinny Vincenz. Great squares here. Sunday through Thursday till 1 a.m. Friday and Saturday till 4:30 a.m. Late enough for... More

Where Can I Get Non-Wheat Pizza?

Dear Slice: I'm one who isn't supposed to eat wheat products and am looking around for places that offer alternative dough in their pizzas. The only ones I've been able to find are Cafe Viva on Second Avenue, which offers a spelt pizza crust, and Risotto on Bleecker Street, which offers a rice pizza crust. Do you have any other recommendations of places that offer other crusts or pasta restaurants that offer pasta that isn't the standard wheat flour? Thank you, S.A.S. Dear S.A.S.: There's an Upper East Side joint whose name we really dig. Try Slice, at 1413 Second... More

From the Mailbag: 'The Definitive Top 10 List'

An interesting item hit the Slice inbox yesterday. OK guys, put this in your pie and smoke it! A couple of caveats: The list isn't quite as definitive as it claims to be, as it is missing any critical analysis of Staten Island, Queens, and Bronx joints. When you guys post this on the site (front page, please), perhaps you may want to refer to it as "The Definitive Manhattan and Brooklyn Top 10 List." We've all been to these places enough times to know what's going on and who's coming with their A game and who isn't. Seltzerboy, as... More

Ray's: The Question Remains Unanswered

In yesterday's New York Times F.Y.I. column, the question was raised: Where was the first Ray's Pizza, and what's the story behind it? A. Why don’t you ask something simple, like what happened to Judge Crater? Some New York culinary questions (just who invented the black-and-white cookie is another) are destined to remain shrouded in mystery. The evolution of Ray’s Pizza resists an easy explanation.... The Ray’s question is also bristling with lawyers. Rosolino Mangano, of Famous Original Ray’s Pizza on Columbus Avenue near 83rd Street, went to court in the early 1990’s, registered that name and branched out with... More

A Slice of Heaven: Brio Forno

Brio Forno is one of those generically sleek restaurants on New York's tony Upper East Side that I would have never walked into without a nudge from Simon Dean, one of the managing partners of the terrific Italian fish restaurant Esca. (Full disclosure: I am writing a book with Esca partner/chef Dave Pasternack.) He said, "Ed, I just wandered into Brio Forno with a friend, and we had a terrific pizza and an even better calzone." He didn't tell me about the stunning photos of gorgeous women that greet you from the wall as you walk in the door. Stunning... More

Slice Pizzeria on Food Network

Moby's everywhere I turn the last couple of days. First as the answer to a Trivial Pursuit question on New Year's Day. Then on a couple NYC blogs yesterday as word of his tea shop's renovation spread. And now on the Food Network eating pizza. But wait. Ain't that dude vegan? You betcha. But the slice he's holding (right) is from Upper East Side healthy-pizza pizzeria Slice. Last night's Recipe for Success on the Food Network featured the place, and the story was fairly interesting, showing all the hard work and research the majority owner, Miki Agrawal, put into her... More

Slice, the Perfect Food

It should come as no surprise to you that I've often fantasized about owning my own pizzeria. I've thought about the layout, design, atmosphere, type of oven I'd use, and what I'd name the place. Like my favorite pizzaioli, I'd craft pies that first pleased myself, confident that customers would in turn find them pleasing and come in droves. But to paraphrase Honest Abe, you can't please all of the people all of the time. I've taken that into consideration when I find myself, in a daydream, behind the counter of my imaginary pizzeria. For instance, my pizzeria does... More

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