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Home > Restaurants > Emily


35 Downing St., New York, NY 10014 40.729386 -74.003777
at Bedford St.  See Map | Subway Directions Hopstop Popup
917-935-6434 Send to Phone

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  • Cuisine: American Nouveau, Pizza
  • Price Range: $$

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Official Website


Wed-Mon, 5pm-11pm; Tue, closed

Nearby Subway Stops

1 at Houston St.; A, B, C, D, E, F, M at W. 4th St.-Washington Sq.



Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Dine at the Bar
  • Good for Groups
  • Hot Spot
  • Kid-Friendly
  • Notable Chef
  • Open Kitchens / Watch the Chef
  • Private Dining/Party Space
  • Reservations Not Required
  • Online Reservation


  • Full Bar




The charm of Clinton Hill’s blockbuster pizzeria Emily has always been its rough edges. Matt and Emily Hyland opened the small restaurant on Fulton Street in 2014, serving their pizzas on no-frills metal pans (and later a much-discussed burger on a sheet pan). When they expanded to Williamsburg by opening Emmy Squared, they emphasized Detroit-style square pizza, with a signature version involving banana peppers and ranch dressing. Emily once told us, “We’re the most untrendy people there are,” yet they’ve built a growing collection of restaurants with legions of devotees. Now they made the leap across the East River and opened an Emily in the West Village corner space that formerly housed Blue Ribbon Bakery. The hardest part of the transition was learning how to bake in the space’s enormous wood-fired oven. (In Clinton Hill, the kitchen’s oven is 49 inches in diameter; in Manhattan, it’s 18 feet by 14 feet.) Still, that oven is what sold the Hylands on this space, and Matt will use it to cook round pizzas that are more in the New York style. Look for toppings like clams and Calabrian chili (the Dune Road), as well as one topped with garlic, herbs, and spicy anchovies (the Margot). The Hylands will also serve square pies, something like a mash-up between Detroit-style pies and New York’s famed grandma pies, for a pizza with a thinner crust and a richer sauce. Matt will get more creative with toppings on the squares. There’s a riff on buffalo-chicken pizza called For the Nguyen that will employ smoked chicken and the hot sauce they use on their wings in Clinton Hill. And it wouldn’t be an Emily without trophy burgers, so the new menu will rock two of them: a double-stack Emmy Burger with American cheese and a side of curly fries, plus a new creation—the Lammy is a lamb burger with achaar aïoli, papadums, green papaya, and pakora onion rings.