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Best of New York Food 2004

Pie Chart

New York's best pizzas, any way you slice it.

  • Hot and Crusty: The pepperoni  pie at Nick's. (Photo credit: Carina Salvi)
  • Best Restaurant Pie


    307 Spring Street, 212-352-2269

    The pizza station is manned by a pro, and the proof is in the superb, sparingly topped Neapolitan specimens.

  • Best Bar Pie


    25 West 56th Street, 212-332-0500

    This thin-crust, wood-oven-fired ovoid beauty is slicked with a tangy quattro-formaggi mix and wild mushrooms, and rustically served on a wooden plank.

  • Best Pie In Transit


    Central Terminal Building, La Guardia Airport, 718-446-7600

    The signature prosciutto, fig, and Gorgonzola pie is the silver lining in a La Guardia layover.

  • Best Worth-the-Trip Pie

    Di Fara Pizza

    1424 Avenue J, Midwood, Brooklyn, 718-258-1367

    You could fly to Palermo in the time it takes to get here on the Q, but you wouldn’t find such an artful artichoke slice or as succulent a Sicilian.

  • Best Myth-Shattering Pie


    1814 Second Avenue, 212-987-5700; 108-26 Ascan Avenue, Forest Hills, 718-263-1126

    Heavenly mozzarella, a subtly sweet sauce, and a charred, slightly puffy, flavorful crust. Nick’s pie triumphs without the benefit of a fancy oven: no wood, no Vesuvian-lava stone, not even a single brick.

  • Best Old-School Pie


    1524 Neptune Avenue, Coney Island, Brooklyn, 718-372-8606

    The blistered crust, the sweet mozzarella ooze, the dabs of sauce all coalesce into a work of art; the occasional pizzaiolo outburst and no-frills, airline-wine-bottle selection only add to the charm.

From the 2004 Best of New York issue of New York Magazine

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Other Best Of Guides

So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).