Specialty pies fill the menu at Rocco's Pizzeria & Restaurant, and homemade crusts weigh heavy with dozens of savory toppings. Popular pies include a fresh mozzarella and tomatoes disk perched atop 18 inches of signature marinara sauce, as well as a vodka sauce pie slathered in marinara's zesty proxy. Between nibbles of buffalo chicken or taco pies, 2-liter soda bottles provide effervescing refreshment and a medium with which to demonstrate how tornadoes work.
Hailing from Naples, Chef Giulio Adriani brings authentic and traditional Neapolitan pizza to the tables of famished diners during brunch, lunch, and dinner. Bisect the day with bites of crisp paninis ($10+), or break the pizza-for-breakfast mold with a brunch pie, topped with egg, pecorino, pepper, and pancetta ($12) arranged to resemble Luciano Pavarotti mid-melody. Evening eaters can cull from a wide selection of gastronomic stylings, including toasty bruschetta ($7) or a San Gregorio white pie, stocked with homemade mozzarella, pesto, truffles, and tomatoes ($15). Round out meals with a sweet and unconventional dough disk stuffed with nutella and almonds ($10).
Although the vine-wrapped trellises between each booth evoke the feel of an Old-World trattoria, the fluttering Italian and American flags beside Tuttobene's front entrance demonstrate its commitment to the cultural mélange that inspires New-World pizzerias. A brick oven full of red-hot meteorites roasts the gourmet and specialty pizzas, which always include a healthy drizzle of extra-virgin olive oil along with toppings such as smoked mozzarella, prosciutto, or housemade hot sauce. To accommodate virtually any taste or diet, the chefs can also prepare these pies with whole-wheat dough and vegan Daiya cheese. Handmade linguine, ziti, or spaghetti as well as baked portions of veal parmigiana or eggplant rollatini help complete the menu of homey comfort foods.
Most pizza makers launch their careers out of a love of the pie, not a love of candy. Consider Lucali’s owner Mark Iacono an exception. As a child, the Carroll Gardens native would visit Louie’s Candy Shop with his father, browsing the sweets and indulging in egg creams from the soda fountain. When the candy shop closed its doors for good, Mark moved in with a plan to preserve the neighborhood space but little idea of how he would go about it. A visit to another pizzeria evoked memories of his grandmother laboring over her saucepot and, suddenly, the idea rose like a mound of dough on the sun: pizza.
Two years later, Iacono was the one laboring in the kitchen, simmering his San Marzano tomato sauce for five hours–-according to his grandmother's recipe––before ladling it onto thin crusts, topping it with a mix of cheeses that includes bufala mozarrella, and popping the whole thing into a wood-fired oven he built himself. The result is a pie that [_Time Out New York¬_](www.timeout.com/newyork/the-feed-blog/gqs-richman-rips-www.-a-new-one-anoints-brooklyns-lucali) calls, "a thing of beauty" and that earned second place on [_GQ's_](http://www.gq.com/food-travel/alan-richman/200905/pizza-american-pie-25-best?currentPage=3) list of the "25 Best Pizzas You'll Ever Eat". To ensure quality, Iacono keeps things simple by only serving pizzas and calzones, and limiting the topping list to a mere eight choices, among them pepperoni and fresh snipped basil. The simplicity allows him to concentrate on making his pizzas better and better, telling [_The New York Times¬_](http://www.nytimes.com/2006/11/29/dining/reviews/29unde.html) that despite the long lines of customers, he's never satisfied with his pies. The _Times_' verdict? "He could just relax".
Feel like family at Two Boots of Brooklyn — this low-key pizza hub bakes each slice better than the last.
Health nuts will be pleased with the menu at Two Boots of Brooklyn, which includes a number of fresh, nutritious items.
Don't go thirsty during dinner! Two Boots of Brooklyn also offers a splendid drink list featuring wine, beer, and more.
Have a few picky young eaters in the family? Not a problem at Two Boots of Brooklyn, where the food and ambience are perfect for family dining.
Warm weather, delectable dishes, and an awesome atmosphere make for a dream night out at Two Boots of Brooklyn.
Seating is readily available at Two Boots of Brooklyn for those with large parties.
Loud is an understatement when it comes to the decibel levels at this pizzeria, so it's best to save conversation for another location.
Give the pizzeria a call to reserve your table ahead of time.
Good luck spotting a suit and tie at Two Boots of Brooklyn — casually-dressed diners are the norm here.
Place an order for pickup or schedule a delivery — the pizzeria makes it easy to enjoy your meal from anywhere.
A catering menu is also available if you're looking to dazzle the visitors at your next shindig.
Street parking is the only parking option close to Two Boots of Brooklyn.
Meals at Two Boots of Brooklyn are incredibly tasty and reasonably priced around $30.
Two Boots of Brooklyn accepts all major credit cards, including Visa, MasterCard, Discover, and American Express.
Two Boots of Brooklyn serves breakfast, lunch, and dinner, so stop by whenever is most convenient for you.
Di Fara Pizza
Given New York’s abundance of pizza joints, it’s a testament to an eatery that diners would wait in lines for hours—or drive from the Bronx to Brooklyn—just for a slice at Di Fara Pizza. But a trip to this iconic eatery––closing in on its half-century birthday––yields much more than just a slice, it gives fans a chance to glimpse the work of owner Demonico DeMarco, a master Time Out New York calls ‘the last of a generation of dough-pushing titans.”
A native of Italy, DeMarco arrived in New York in 1959 and soon after established Di Fara Pizza, where he earned a reputation for laboring over every pizza with the meticulous devotion of Michaelangelo forming balloon animals. As Time Out suggests, the hoards of hungry masses make the trek to this Brooklyn pizzeria as much for a slice as the opportunity to see DeMarco in action, spreading each thin or thick, square-cut crust with sauce made from hand-crushed San Marzano tomatoes and mozzarella and grana padamo cheeses, all imported directly from Italy. Though the pies have been celebrated by locals for more than 45 years, the secret hasn't been well kept, generating accolades from the likes of Zagat and The New York Times among others.