Flickering faux candles on chandeliers and wall sconces give a melted glow to the eatery's yellow walls and open hearth. BYOB beverages and artisanal plates of cured meats and cheeses share table acreage with San Giuseppe's signature coal-fired pizzas topped with unique combinations of figs, butternut squash, and roasted artichoke hearts. Fresh pastas, including black linguine and pappardelle, tangle around fresh seafood and vegetables beneath blankets of homemade marinara, cream, and basil sauces. Guests can add a romantic touch to a date by requesting a signature heart-shaped pizza or propose with a diamond-ring-shaped pie.
If you want a taste of history, look no further than Patsy's. Occupying the same spot for nearly 80 years, the shop first earned success with Italian immigrants in the 1930s, who were drawn to the cozy eatery in part for it's authentic cuisine and partly for the homey atmosphere created by owners and newlyweds Pasquale "Patsy" and Carmella Lancieri. As time passed, it became a popular hangout for famous crooners including Frank Sinatra and Tony Bennett, who may have crossed paths with Yankees regulars Joe Dimaggio and Yogi Berra on any given night. Subsequent decades saw the pizza joint serving as a popular hangout for Francis Ford Coppola, who supposedly drew inspiration for his characters in The Godfather during late-night stops at Patsy's, while politicians such as Rudy Guiliani, Michael Bloomberg, and Spiro Agnew all used the eatery as a popular place to address voters. But while the faces are always changing, one thing at Patsy's has remained the same: the pizza. Baked in a coal-fired oven, the pizzas emerge with a bubbling thin crust that New York Magazine dubs "awe-inspiring". Toppings run the gamut from traditional pepperoni and sausage, to gourmet grilled chicken or prosciutto, while a dessert pizza swaps out sauce and cheese for a sweet-spread of chocolate and hazelnuts. Comfort cuisine is also prevalent on the non-pizza side of the menu, with plates piled high with spaghetti or ziti and topped with homemade meatballs and marinara, or chicken marsala, which arrives with Portobello mushrooms, sun-dried tomatoes, and a wool scarf hand-knit by one of the waiters' grandmothers.
The wooden tables at Numero 28 Pizzeria are more than rustic accoutrements—they're necessary, sturdy platforms for pizzas sold "al metro," or by the meter. These robust servings are traditional in Italy, as is the practice of roasting pies in a brick oven to infuse them with smoky flavor. Before their fiery finish, however, each disk is meticulously prepped from recipes that were penned five generations ago. These instructions dictate how a seasoned pizzaioli should raise the dough, array a sprinkling of fresh toppings, and time the bake so the crust has the ideal thickness and texture.
The resulting pies form the sauce-slathered foundation of Numero 28's menu. They range from proven classics such as the margherita and the Rustica—decorated in sausage and green peppers—to inventive specialties. The Pere is one of many white pizzas that forgo tomato sauce, opting for toppings of pears, gorgonzola, and walnuts. Diners can also divvy up the Romeo for bites of artichoke, truffle cream, prosciutto, and buffalo mozzarella, so named for the buffalo that churn it with their hooves. Otherwise, the pizzeria serves up plates of pasta in housemade sauces, layering béchamel between layers of lasagna and dressing linguine noodles in savory pesto.
After spending years studying pizza dough at the family restaurant in Staten Island, cousins Francis Garcia and Sal Basille set out to Manhattan to create their own mouthwatering artisanal pizzas in a hip and lively atmosphere. Like Emperor Claudius? secret discotheque underneath the Colosseum, the Artichoke eateries combine rich Italian tradition with the revelry of modern nightlife, plying patrons with frosty beers and delicious reserve wine as they sample slices of pie decked with toppings such as fresh basil, meatballs, and artichokes. Their pizzas have captured the taste buds of celebrities such as Keith Richards of the Rolling Stones and David Chang of the momofuku restaurant group. A lineup of noncircular eats including homemade garlic sticks, meatballs, and stuffed artichokes tastefully garnishes the cheesy discuses.
Under the command of Mozzarelli's artisan experts, gluten-free, organic, and whole-wheat dough transforms into wholesomely flavorful pizza pies and pasta dishes. Layer an oven-fresh savory circle with embellishments from an eight-topping list that includes goat cheese, compliment-uttering sweet onion, and olives. Gluten-free pasta entrees, such as penne alfredo and baked ziti, top forks to provide gobblers with breaks in pizza action. For a similarly gluten-less conclusion, strawberry cheesecake is plucked fresh off a house-grown cheesecake tree before joining a dessert menu that also includes tiramisu and chocolate-chip-spangled biscotti.
Bravo Pizza began as a small pizzeria with a house-special recipe for its pies and a dedication to using the freshest ingredients available. Now expanded to five Manhattan-area locations, the eatery continues to craft pizzas from high-quality ingredients, and still makes its sausages and pastas from scratch. Bravo's array of pies includes traditional New York–style pizzas available whole, by the slice, or folded into intricate replicas of the Colosseum, as well as calzones and double-crust pizzas stuffed with a choice of fillings. The eatery aims to appease even the latest of stomach growls by remaining open until 5 a.m. on the weekends.