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Oh, Totonno's if they're open. Just bite the bullet and head to Coney.

Vic's Pizza Gravesend Brooklyn, meatball hero with sauce one of a kind. Made by Vic's mom supposedly in the kitchen. small place, but old school square slices that make you feel well. Considering the fact that L&B squares seem smaller nowadays than back in the glorious 1980's, Vic's is a nice sized square.

If I had to recommend another NY pizza joint besides DiFara, I wouldn't be too enthusiastic about *anywhere* that I've been. It really also depends, where is this visitor coming from, and what are their expectations? How discriminating are they? What kind of pizza have they had before?

First of all at DiFara's the pizza will be fabulously great, unless he cooks it in the top oven. I've consistently had inferior slices from the top oven. The crust is either not hardened enough by the cooking, or it turns into a 'cracker' without browning.

I enjoyed Sal & Carmine's but I reserve judgment if I have occasion to get a whole pie rather than a slice. It is still not the pizza I recall from my childhood outside of Boston, which was cooked by Italian immigrants in DeMarco's generation (all now long-retired).

Bleecker St pizza is my current top favorite in Manhattan, but *only* for the regular slice, not the wretched "Nonna Maria" stuff (contrary to what some people with bad taste say). The regular slice is pretty good, not great. There is something slightly off-putting about it, but anyway, NYC is totally bereft of good pizza.

I haven't been to the original Patsy's in a few years, but even then I found it was not as good as it was a few years earlier. I've heard good things (first hand) about Totonno's but haven't made the trek yet.

Artichoke Basille is ok, not great. It was inconsistent when I was going there. I want to support them but I think I threw away a few regular slices which were barely edible. I don't know if they use the same dough recipe as DiFara but if they do, then either their technique is bad or inconsistent or their oven is not hot enough. I cannot for the life of me order one of those steakhouse creamed spinach slices.

Most of my pizza experience is in greater Boston, where pizza like DiFara was the norm and not the exception, minus the "messy" artisinal aspect which I do like because it is quirky and great. I live in NY now and I find it amazing that NYers put up with such terrible pizza from almost every single place; and reflect on how sad it is that only DiFara still exists. Granted it is the same in Boston now, too, and doubtless many other places. Don't even mention Chicago, yuck!!!

I think the generation of Italian immigrants who made pizza in the 60s and 70s had enough knowledge and connections back in the old country to get the right ingredients. And I think now the people making pizza just don't care.

Yes I also hate Artichoke and fail to see what all the fuss is about. There is a perfectly fabulous slice 2 blocks away at Mariella's on 3rd and 16th.

ill throw down another vote for artichoke!

Its a strange article when talking about the possible death of slice joints and then highlighting a huge line at Artichoke for.... slices. It may not be as "exquisite" as Company or Keste but not everyone wants to go to a sit down restaurant or will pay $13 for an individual pizza, regardless of whether or not the mozzarella di bufala is imported from naples daily.

If anything, people should be excited that a slice joint like Artichoke could thrive and that it would hopefully compel others to open similar slice joints that deviate from the ubiquitous generic Famous Ray's type slice.

the two have nothing to do with each other, it's not a zero-sum game. just because the foodies are getting behind some new neapolitan-influenced places doesn't mean that it's happening at the expense of new slice places opening or that slice places will go the way of the dodo. i would argue that the growing overall interest in pizza is what let artichoke hit the ground running in the first place. after all, if they weren't getting lots of mentions on food blogs they wouldn't have been able to build up their business as quickly as they did. the author of this story is taking a long-term trend (the lack of new pizzerias entering the upper echelon in nyc) and assigning short term reasons for it (the opening of fancy neapolitan style places).

The bottom of that pizza looks amazing, you just know its is nice and crispy from being cooked really fast at a really hot temp. perfection

Last night, we watched the waiter tell the two diners next to us (who had waited for 40 minutes for a table and who had ordered 20 minutes prior to this) that the restaurant was OUT of PIZZA DOUGH. It was not even 10PM. The manager, at first refused to even come to the table to talk with the diners, and when he finally did show up he refused to cover even the cost of the drinks. The couple was irate (and rightly so) and one of the diners used the f-word at which point the manager kicked them out of the restaurant.

We were still discussing the horrible treatment the couple had received when NOT TEN MINUTES LATER, the hostess sat another group of 3 diners at the SAME TABLE. We waited for the waiter to come over and humbly apologize for a lack of dough, but instead they brought them FOUR PIZZAS! SO, it appears that you have to be SOMEONE in this town to get decent service (and possibly even PIZZA) at this restaurant.

DO NOT GO TO CO.

The pizza was fine, but nothing amazing. Definitely not worth a 45 minute wait. And definitely not if you need ANY customer service!