Scot Cosentino and the Goodfella's team share their love of pizza and pasta with guests at their family-friendly Italian bistro. Pizzas made in the old-world tradition—i.e., cooked in a real wood-fired brick oven as the chefs quote Dickens—include Cosentino’s original vodka pizza and other handmade pies. For these gourmet pizzas, Goodfella's has taken home big prize money from the International Pizza Expo, winning its Pizza Challenge on more than one occasion. The chefs also prepare heaping helpings of Italian pastas and entrees, such as prime-cut angus steak and linguini with baby clams.
Salvatore of SOHO's handmade neapolitan crust are covered in authentic toppings and fired in its custom-built coal-fired brick pizza oven, creating perfectly crisp crusts for pie aficionados. Mozzarella crafted each day, san marzano tomatoes, and organic farm-grown spices and herbs smother the limelight on the chewy, smoky crusts, with a classic menu singing backup.
It’s more than just gooey, melted mozzarella on bubbling pizza. And it’s more than a long list of 29 sandwiches including meatball parmigiana and BBQ grilled chicken. Johns Pizzeria & Italian Restaurant has brought these dishes and more to thousands of events since opening in 1989. For offsite soirées—such as the ones they catered for the New York Police Department and Staten Island University Hospital—Johns can also provide tents, tables, and chairs that make planning a party so easy that some might want to start celebrating their birthday three times a year. Alternately, customers can dine in at their pizzeria, choosing from a menu of nearly 20 salads as well as seafood entrees and crowd-pleasing pizzas.
New York native and Italian descendant Marcello Bucca teams up with his wife and cousin to create Sliceria Pizzeria’s host of pies, sandwiches, and Italian dishes from recipes rooted in the culinary traditions of Palermo and Sicily. Featured on Serious Eats and Best View in Brooklyn, the Buccas curate a menu of a dozen hand-tossed pizzas decorated with more than 17 toppings, which range from the familiar pepperoni and sausage to Old-World classics such as anchovies, ricotta, and peppers arranged to resemble Galileo’s astronomical calculations. The pizzeria also turns traditionally savory pies sweet by anointing dessert pizzas with Nutella and powdered sugar.
Atop thin and thick dough, owner Dom DeMarco ladles sauce made from hand-crushed San Marzano tomatoes and fresh cheeses, all imported directly from Italy. Plan to wait in line; Di Fara's pizza has earned throngs of fans, including Time Out New York, which named it one of New York's best.
There’s no denying that Williamsburg has changed a lot in recent years, but some things have proven immune to the winds of time. Take Patrizia’s Pizza and Pasta of Williamsburg, which has been a neighborhood staple near the banks of the East River for nearly 25 years. Patrizia’s owes its relative longevity to owners Lou Maschi and Giacamo Alaio, who draw on family recipes that date back more than 150 years. They use these Neapolitan recipes mostly as a starting point, adding a few modern tweaks where they see fit. Simmering in flavorful wine sauces, the duo’s veal and chicken entrees are not to be missed. Still, it’s the pizza that steals the show. A wood-burning fireplace melts buffalo mozzarella and turns crusts golden-brown as the aromas of fresh artichokes, mushrooms, and sausage pervade the dining room. The rustic décor only complements the menu—sunlight filters in through arched windows, illuminating exposed-brick walls and abstract paintings accomplished entirely with tomato sauce.