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.
New York's best pizzas, any way you slice it.
From the 2004 Best of New York issue of New York Magazine
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).