NEW YORK MAGAZINE: The Best (New) Cheap Eats in New York



Detroit-style pizza? In Brooklyn? Were Cleveland and Pittsburgh styles unavailable? We confess to a New York bias, but isn’t this stuff simply Sicilian with an attitude? So what if some cheese is scattered around the upper edges, where dough meets pan, to make the rim crunchy like a Friulian frico? That happens all the time in pan-pizza kitchens without anyone trying. And yet the pizza here is so ridiculously good

View Full Article