From Our Editors
Opening their doors in 2001, Giovanni's Old World New York Pizzeria's idea was to serve authentic Italian American pizza, just like what is offered in any of New York's Italian communities. To replicate the thin-crust pies found in New York's Italian-American neighborhoods, Giovanni's chefs make everything from scratch and bake their five-borough recreations atop a toasted hearthstone. They load their slices with layers of fresh mozzarella and an eclectic mix of toppings. Tables, draped in classic red-and-white checkered cloths, buckle under the weight of the pies, including the Coney Island piled with freshwater clams, garlic, and spices.
In addition to baking circular eats, the cooks marinate Sicilian-style chicken in extra-virgin olive oil and herbs before fire-roasting it on the rotisserie. Forks excavate the lasagna's layers, burrowing through strata of imported pasta, mozzarella, ricotta, and housemade tomato sauce, to unearth hearty pieces of meat or veggies. They even serve eleven locally craft beers to choose from and house made cannoli to top it all off with.