Pizza is serious business in NYC. Whether you worship the crust, the sauce, or the toppings, one thing’s for sure–you’ll want a refreshing quaff to wash it all down. Here are the best pizza spots in NYC where a drink and a slice go hand-in-hand. By Selena Ricks-Good.
This Chelsea pizzeria is home plate for Sullivan Street Bakery bread master Jim Lahey, whose no-knead dough pies are blistered in a 900-degree oven. Favorites such as the Popeye (spinach and three cheeses) and the Meatball (veal meatballs, caramelized onions, olives and aged pecorino) pair well with the six craft beers on tap such as Allagash White or Six Point Sweet Action and the 30 or so wines available by the bottle or glass.
Donatella Arpaia’s Neapolitan-style pizzas are baked in a gold-tiled wood-burning oven built on-site by an Italian craftsman using thousands of pounds of Neopolitan sand, salt and lava stones from Mount Vesuvius. The pizza menu is also served at DBar, her adjacent cocktail cocktail lounge on 19th Street. Try the spicy salami Diavola pie with San Marzano tomatoes, buffalo mozzarella, arugula and chili oil paired with the Mooner, an unlikely pairing of moonshine and Martini Rossi .
While Motorino’s Williamsburg location was shuttered due to structural problems, the East Village location continues to churn out Neapolitan pies with puffy crusts topped with savory ingredients such as cherry stone clams and brussel sprouts with pancetta. If you’re lucky enough to score a table, you can pair your slice with a bottle of craft beer such as Ommegang Witte or a glass of wine from Naples.
This converted garage-turned-hipster foodie haven is well worth the trip to Bushwick for its Neapolitan-inspired pies and gourmet appetizers such as foie gras, sweetbreads and octopus. The place is bustling most nights, so while you wait for your table, choose from the menu of seasonal beer, wine and cocktails such as the Damson in Distress (Damson Gin, Yellow Chartreuse, grapefruit juice and prosecco). On the pizza menu, try the Cheesus Christ (mozzarella, taleggio, parmagiano, black pepper and honey) with DIY toppings such as guanciale, speck or portabello.
This Park Slope restaurant is known for its rustic, wood oven pizza featuring charred crust and organic farm-sourced toppings. House cocktails change seasonally, and the current menu includes the Calabrian Ransom (Ransom Old Tom Gin, Amaro del Capo, honey and lemon juice) and the Concord Flip (Concord grape puree, Cocchi Vermouth, Nardini Aquavite, lemon juice and egg white).
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Selena-Ricks Good writes about drinks and produces events as The Dizzy Fizz.