Serious Eats - seriouseats.com

Sal & Carmine's Sausage Slice is competitive with certain acts of intimacy. They are the best in the city.

Been eating their pizza since 1976, and they remain competitive with all comers. Their crust is crunchy on the outside, yeasty, chewey, buttery and textured on the inside--just wonderful bread. I love how the crust boils up into bubbles from the yeast. I always eat my slice in reverse--crust first.

The harmony between the bread and the cheese is glorious--they are very generous with the cheese, and the crust holds up to multiple toppings. The sauce is fine, though not as glorious as DiFala or Lombardi.

Years ago, a friend's birthday fell on a Super Bowl, and I brought by some ingredients for them to add to a large sausage: some jars of broccoli, fresh garlic and fresh romano. They were gracious enough to add my ingredients, though Sal laughed at me and asked if I was a rabbit. Shortly thereafter, they began to include broccoli, spinach, and garlic among their pie options.

They don't deliver because delivery boys get stiffed and robbed in their experience, and they do not need the hassle.

Yes, their pizza is great, but a double-aparking ticket is $110, and that's a little steep even for Sal & Carmone's. My daughter when she came to visit from San Diego, used to carefully pack three plain pies in her luggage to bring back west, having solemly sworn to me that she would re-heat it.