Pizza in New York

$18 for Pizza Meal for Two with Wine at Nice Pizza (Up to $45 Total Value)

Nice Pizza

Brooklyn

Pizzas inspired by the south of France include a 16-inch pie with grilled marinated chicken and a cheese pizza with a choice of toppings

$45 $18

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$14 for $20 Worth of Pizza, Sandwiches, Wings and Calzones at WiseGuys Pizza

WiseGuys Pizza

Buffalo

Pizzeria serves a variety of pies covered in a sweeter Italian or more traditional sauce alongside more than 30 hoagies, sandwiches and subs

$20 $14

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Pizza, Pasta, and Salad Buffet at Cici's Pizza (Up to $18 Off). Two Options Available.

Cici's Pizza

Henrietta

Pizza made with fresh dough lines the expansive buffet, along with pasta, salads, and desserts

$20 $11

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Pizza and Italian Food at Addeo's Pizza (50% Off). Three Options Available.

Addeo's Pizza

North Riverdale

Pizza varieties include the Grandma pie, with housemade marinara on a thin Sicilian-style crust, along with pastas, heroes, and calzones

$30 $15

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Vegan, Gluten-Free, or Whole-Wheat Pizza, Wine, & Starters for Two or Four at Forcella on Bowery (Up to 48% Off)

Forcella on Bowery

NoHo

Wood-fired ovens bake whole-wheat, vegan, and gluten-free pies as chefs handcraft salads and antipasti

$72 $39

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Pizzeria Cuisine for Dine-In or Carry-Out at Tonini's Pizzeria (Up to 40% Off)

Tonini's Pizzeria

Cicero

Chefs use family recipes to make from-scratch sauce, dough, and mozzarella used in gourmet pizzas, paninis, pastas, and sandwiches

$30 $20

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Pizza Meal with Zeppolis, Garlic Knots, and One or Two Large Pizzas from Roberto's Pizza & Pasta (49% Off)

Roberto's Pizza & Pasta

New Rochelle

Choose from a menu of inventive pizza options, such as the philly cheesesteak pizza, the lasagna pizza, and the more traditional Meat Lovers

$26.50 $14

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Italian Cuisine for Dine-In, Takeout, or Delivery at Goodfella's Old World Brick Oven Pizza & Pasta (50% Off)

Goodfella's Old World Brick Oven Pizza & Pasta

Dongan Hills

Enjoy award-winning brick-oven pizzas and Italian entrees and pastas in a bistro setting or at home

$30 $15

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Meal for Two or Four with Wine at North Street Tavern & Wood Fired Pizza (Up to 40% Off)

North Street Tavern & Wood Fired Pizza

White Plains

Wood-fired pizzas topped with sweet Italian sausage, penne, or breaded chicken served alongside shrimp linguine and skirt steak

$75 $45

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Specialty Pizza and Wings from Perinton Pizza in Fairport (Up to 52% Off). Three Options Available.

Perinton Pizza

Perinton

More than 20 specialty pizzas sate palates with diverse range of toppings alongside jumbo chicken wings slathered in choice of 7 sauces

$24.48 $12

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Pizzas, Wings, Subs, and Nonalcoholic Drinks at John's Pizza & Subs (45% Off).

John's Pizza & Subs

Multiple Locations

Hot and cold subs, gourmet pizzas includes 3 Cheese Steak, Chicken Finger, and Big Mac themes, and wings from a 32-year-old pizzeria

$20 $11

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Pizza Meal at Little Enrico's Pizzeria (Up to 50% Off). Two Options Available.

Little Enrico's Pizzeria

Franklin Square

Eatery makes fresh pizza with toppings such as meatballs, anchovies, onions, and mushrooms, and pairs it with garlic bread and soda

$24.02 $12

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Pizza Meal for Two or Four or Chicken-Parmigiana Meal for Eight at Harrison Pizza and Pasta (Up to 58% Off)

Harrison Pizza and Pasta

Harrison New York

Pizza dinners placate tongues with one-topping pizzas, salad, and ziti; catered chicken parmigiana brings a backup of mixed salads

$28.97 $14

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Pizza Dinners for Two or Four at Rocco's Brick Oven Pizzeria (Up to 61% Off)

Rocco's Brickoven Pizzeria

Jackson Heights

Enjoy dinner cuisine such as veal and peppers, piccata, baked ziti, and prosciutto di parma pizza

$68 $29

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"Zagat"-Rated Coal-Fired Brick-Oven Pizza at Grimaldi's Pizzeria (Up to 50% Off). Three Options Available.

Grimaldi's Pizzeria

Garden City

Thin-crust pizzas with handmade mozzarella, fragrant tomato sauce, and fresh toppings baked in coal-fired brick ovens

$20 $12

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Italian-American Food for Two or Four or More at Avanti Grill (Up to 50% Off)

Avanti Pizza and Grill

Avanti Grill

Steak, burgers, pizza, and pasta in Italian-centric grill with full bar and wine list

$25 $13

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Pizza, Italian Food, and Drinks at Massa's Pizzeria (Up to 52% Off). Three Options Available.

Massa's Pizzeria

Massa's Coal Fired Brick Oven Pizzeria

Oven-baked pizzas with toppings such as mozzarella and San Marzano tomatoes; other Italian dishes include calzones and eggplant parmesan

$30 $15

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Pizza Meal for Two or Four with Salads and Drinks at Ferretti's Restaurant (51% Off)

Ferretti's Restaurant

Clifton Park

Pies emerge from the oven topped with bubbling mozzarella and toppings such as sausage and peppers

$22.25 $11

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$20 for $40 Worth of Italian Food and Pasta at Miller Place Pastaria

Miller Place Pastaria

Miller Place

Three-cheese white pizzas, baked eggplant rollatini with ricotta and mozzarella cheese, and lobster ravioli with peas and mushrooms

$40 $20

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Pizza and Italian Cuisine at Gianfranco's (Up to 42% Off). Two Options Available.

Gianfranco's

Bedford

Specialty pies covered in Cajun shrimp, basil-roasted peppers, and caesar dressing or pasta in alfredo, vodka, bolognese, and pesto sauce

$30 $18

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Italian Food and Pizza at Luca Brothers Pizzeria (45% Off). Four Options Available.

Luca Brothers Pizzeria

East Rochester

White garlic pizza, buffalo chicken pizza, deep-fried calzones, stuffed eggplant, chicken wings, and mozzarella sticks

$20 $11

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Up to 33% Off Pizza — Slice Of Brooklyn Pizzeria; Valid Saturday 2 PM - 6 PM

Slice Of Brooklyn Pizzeria

Greenwood

Large pies lounge beneath toppings such as eggplant, meatballs & spinach at corner pizzeria

$12 $8

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Pizzeria Food and Drinks at Brickhouse Pizza & Grille (Up to 48% Off). Four Options Available.

Brickhouse Pizza & Grille

Clifton Park

Wood-fired pizza and housemade pasta are served at an eatery with trivia and live music on select nights

$25 $13

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Select Local Merchants

At Good, the staff members take the restaurant's namesake in several different directions. Chef Steven J. Picker and his crew strive to create a menu of good casual comfort cuisine by sourcing it locally. But the good doesn't stop there. The eatery is also a High Road Restaurant, which means it follows the Restaurant Opportunities Center of New York's guidelines for fair treatment of its employees.

Think Globally, Eat Locally

Picker believes it's important to not only honor the food on the plate, but pay attention to how the food gets there. That's why many of the ingredients on Good's menu, such as the ones below, are locally sourced.

  • Good's roasted-chicken entree uses all-natural, free-roaming chickens raised on Sullivan County Chicken Farm.
  • The lunch menu features a club sandwich made with Lioni Latticini, Inc.'s fresh, whole-milk mozzarella cheese, which is made in New Jersey.
  • Guests will find rainbow trout among their options on the dinner menu. All of their fish are native to many North American waters, including the Hudson Bay basin and coastal areas of New Jersey; the trout are raised Eden Brook Trout Farm in the Catskills.

From the Press * "It is possible to eat unusually, eclectically and very well at Good." ? New York Times * "Begin with a Sandia Limonada, with watermelon-infused vodka, triple sec, and fresh lemonade, end with hot orange-scented doughnuts served with three sauces . . . and the name will seem something of an understatement." ? New York magazine * "When the food does come, you may mentally rename the place 'great,' or even 'wonderful.' Evoking the latter are two plump chicken sausages and a side of crispy mushroom polenta cake, while a BBQ pulled-pork entr?e . . . approaches the former." ? TimeOut New York * "Yes, it's true: this charming local fave lives up to its preordained reputation, and has done so since opening . . . The pale, earthy, and appealing dining room has a soothing, intimate, and laid-back air, as if to whisper, 'Stop by anytime.' . . . The menu displays a greatest-hits list of comfort food favorites that are given a globally inspired turn." ? Michelin Guide

89 Greenwich Ave.
New York,
NY
US

Verde on Smith, like a book without a dust cover, presents a whole world beyond what its simple exterior portrays. Past the restaurant's façade—marked solely by a black canopy—a slew of dark-stained wood tables line up against an exposed brick wall. Small wall sconces light intimate tables for four and an adjacent bar. Behind that bar, backlit bottles of top-shelf liquors and wines sit on glass shelves elegantly framed by wood grain that matches the stain hue of the bar. These tones permeate the rest of the restaurant, from the floor and the chairs to the rich wood of the halo-style chandelier.

The decor as a whole, including the pressed-tin ceiling, creates a pictorial elegance worthy of a Victorian painting—it even extends to the back patio, where sprawling black umbrellas present a paradox: you can go outside and still feel like you're inside. That's because cabin-style wood walls circumscribe the brick patio, and they reach all the way up to the edges of the umbrellas.

The restaurant's menu presents a depth of taste equal to the standard set by the decor. Its three pillars are pasta, seafood, and meat. Servings of gnocchi al dente with sausage and broccoli rabe represent the fresh-pasta part of the food roster. The kitchen staff prepares cuts of filet mignon paired with sautéed mushrooms to showcase the menu's carnivorous merits, whereas their lobster feast includes half a lobster, baked clams, shrimp, and corn on the cob, satisfying the state requirement of serving at least one dish with the word "cob" in it.

216 Smith St
Brooklyn,
NY
US

At Pescatore, chef Kenneth Johnson and his team honor the deceptive simplicity of Italian cuisine's commitment to culinary fundamentals. The restaurant's menus showcase the importance of using a base of simple, vibrant ingredients, then adding flair and complexity. This is evident in dishes such as the eatery's ricotta appetizer, which is accented by chives, hazelnuts, clover honey, and mint, and its roasted red- and yellow-beet salad, dotted with pickled shallots and dressed with champagne-honey vinaigrette.

Competing on a National Stage

Whether he's cooking for a crowd of diners or competing on national television, Johnson uses basic techniques to craft delicious dishes. So, when faced with the daunting task of preparing a dessert using spiral ham, spiced rum, green plantains, and water chestnuts, he created a traditional streusel. Sticking to a straightforward dessert netted Johnson a first-place finish on the Food Network's Chopped?his second victory in as many appearances.

Key Ingredients at Pescatore

  • San Marzano tomatoes: Italy's most iconic heirloom tomatoes lend their refreshingly tangy, slightly sweet flavor to everything from the spaghettini's pomodoro sauce to the margherita pizzas.
  • House-cured pancetta: Standing in for traditional bacon, this tender sliced meat adds a Italian charm to an otherwise standard Black Angus burger.
  • Handmade pasta: The restaurant's freshly prepared strands of linguine and tubes of rigatoni demonstrate the importance of starting from scratch whenever possible.
  • Artichokes: Adding artichokes to a traditional pesto allows the sauce to complement the slight acidity of its lemon- and rosemary-tinged grilled chicken breast.
  • Nutella: The dessert pizza's crushed hazelnuts, bananas, and salted-caramel gelato balance out the chocolate-hazelnut spread's richness.
955 2nd Ave.
New York,
NY
US

Prospero Restaurant chef Frank Provenzo pays homage to his eatery's wizardly namesake by conjuring rustic Italian dishes from local ingredients, fresh veggies, and carefully simmered pasta. Cheeses such as mozzarella and ricotta stuff meaty entrees such as sautéed veal cutlets and bacon-wrapped pork tenderloin. And with the create-your-own pasta option, patrons can choose to douse plates of spaghetti, penne, or other noodles with their choice of sauce.

350 Pennsylvania St
Buffalo,
NY
US

Flames dance inside the wood-fired oven at The Gate House Cafe, heating its gleaming surfaces to temperatures as high as 700 degrees. The oven's radiant heat is the backbone of the eatery's rustic, comfort-driven menu, yielding dishes that range from gourmet pizzas and chicken wings to wood-fired macaroni and goat cheese.

Neapolitan-Style Pizzas

Gate House Cafe's pizzas are named after Rochester landmarks, but their culinary inspiration comes from southern Italy. Chef Ross Hopkins and his team knead dough made with Tipo 00 Italian flour, topping it off with organic mozzarella and tomatoes from San Marzano valley. They serve creative pies, too, such as the ones below, and often use ingredients from their organic garden.

A Conscientious Culinary Philosophy

Conscientious culinary practices are intrinsic to the menu at The Gate House Cafe. Hopkins and his team embrace sustainability by serving cage-free eggs and organic dairy products. The restaurant goes beyond using ecofriendly ingredients, though. The Gate House Cafe operates solely on solar and wind power.
The MAG The Park Avenue
Asiago and ricotta cheeses lend an extra layer of creaminess to the MAG pie, and fried eggplant adds toothsome texture. Hummus is an unexpected pizza-topper, but here, it works well alongside grilled vegetables, goat cheese, roasted garlic, and tomato coulis.
The Strasenburgh Gluten-Free or Vegan
With toppings that include blackened sirloin, blue cheese, and asparagus, The Strasenburgh delivers the sumptuousness of a steak-house dinner in pizza form. Chef Hopkins is happy to accommodate gluten-free and vegan diners.
274 N Goodman St.
Rochester,
NY
US

In 1909, Frank Pepe immigrated to the United States from his native town of Maiori, Italy. He was poor, illiterate, and just 16 years old?but he had a strong work ethic. After a stint in a New Haven factory and service as an Italian solider in World War I, he settled down for good in New Haven with his wife, Filomena, and started a bakery delivery service. But because he couldn?t read, he had trouble deciphering the orders. So he started having his customers come to him, and in 1925, he and Filomena added a simple item to the menu: Neapolitan-style pizzas.

To this day, the staff still heats up coal-fired ovens to bake the original tomato pies that Frank and Filomena first made famous. They can also add toppings such as bacon, Italian-imported anchovies, and house-roasted red peppers to their pizzas, or create specialty pies such as their signature white clam with olive oil, fresh garlic, and oregano. Diners can pair their pies with Pepe?s salad, tossed in balsamic vinaigrette, or have the server tap draft brews such as Sam Adams Boston Lager and Peroni. They?ve served Foxon Park soda since 1925, so diners can request bottles of cream soda or diet white-birch beer made from only the sveltest birch trees.

1955 Central Park Ave
Yonkers,
NY
US