From Our Editors
The pie-makers at Freeman's Little New York have been spinning dough into Big Apple–style crusts since 1956. These days, they stay up until 5 a.m. nightly to assemble more than 10 specialty pies such as the chipotle cajun, a zesty medley of hot peppers, sausage, and Tabasco chipotle. The cooks can likewise whip up customized pies, including gluten-free versions with 20-plus toppings such as shaved roast beef and artichoke hearts.
Alongside pizzas, the culinary team crafts everything from wings tossed in sweet-chili sauce to black-bean and sweet-potato burgers crowned with curry mayo. They also highlight local ingredients with weekly soups and entrees. Feasts unfold inside the cozy, intimately lit booths of Freeman's dining room and lounge, where live musicians take the stage several nights a week to sing odes to pepperoni.