There are three Neapolitan-ish pizzerias all within a one block radius in the East Village between 11th and 12th street and Avenues A and 2, making it a prime dining destination for pie-eaters from the city. The question is: If you're headed to the East Village, which pizzeria should be on the top of your list? Is it Motorino, Luzzo's, or Numero 28? More

In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check... More

In my capacity as the official reviewer for Serious Eats New York, I feel it's perfectly within my rights to invent a new category of Italian sandwich emporium: the BYOB deli. The B in this case stands for "bread," not "bottle." That's right, I'm advocating--in fact I'm telling you flat out--that if you would like to eat the finest mixed Italian cold-cut hero to be found in New York, you need to bring your own bread to Salumeria Biellese. More

It's hard to bring yourself to order a Phat Lady. But it's equally hard to put it down. More

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In Rich Torrisi and Mario Carbone's hands, the Italian-American classics we'd all long thought tired seem fresh and original. More

In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check... More

We were intrigued by the description of the Carnivore's Delight ($8.95), which boasted meatballs, a sunny-side up egg, and sumac onions wrapped up in a delectable-sounding date and pumpkin seed flatbread. More

The harissa mustard that lightly dresses the shredded chicken is downright addictive—not too hot, but just tantalizing enough to keep you coming back for more. Like its fattier, lambier menu neighbor, the bread for this sandwich is a foot-long baguette from Balthazar Bakery. More

The Ukrainian Meatball Hero is one of the four signature sandwiches at Veselka, and for good reason. That's not a classic baguette you're looking at—it's challah (for real!) rolled into the shape of a baguette, then baked and split open. The soft, eggy loaf is topped with four sizable meatballs, a scattering of sauerkraut and, the final touch, a generous ladle of mushroom gravy. More

Good brisket is hard to come by, but the slow-cooked meat at newly re-opened David's Brisket House does right by its namesake. More

In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check... More