Bruno Bucciarati’s Donut Shop, Ape Tyrone’s Pizza Palace, Jones Barbaque and Foot Massage, etc.My favorite restaurant name is Boejangle's.

Sold by the slice, most of the pizzas are square, the crusts relatively thin, and done to a dark brown. But in addition, the place now serves Mexican food, so that you can have guac and chips alongside your Sicilian slice. Located on the northern reaches of Manhattan Avenue, Triangolo is one of Greenpoint’s most distinguished neighborhood parlors. The latest version of Maps for Android lets you give any place a custom name, so you can search for it later. It's fit for a full meal.Since the 1970s, when Bushwick was still an Italian stronghold, Tony’s Pizza has been turning out near-perfect pies on Knickerbocker Avenue, a stone’s throw from Maria Hernandez Park, once known as Bushwick Park. Me!" Pile on the anchovies.What pizza parlor boasts outdoor seating in the back? (The place is related to a more conventional pizzeria on Amsterdam Avenue.) This agreeable East Side pizzeria offers a larger dining room than most and a sunny southern exposure.

Some say this slice was invented by pizzerias trying to get in on the football-party delivery action without actually doing wings.Since 1968, this quaint pizzeria has lingered beside Elmhurst’s busiest bus stop. A case in point is the grandma slice, thin-crusted and utilizing fresh mozzarella, premium tomato sauce, and fresh basil — an herb not easy to find in these parts. The buffalo chicken is one the best, featuring a cut-up chicken cutlet and tart sauce that delivers a spicy and vinegary tang. Me!" You won’t miss the noodles. Odd, but I guess we'll see.Tasty pizza, yummy garlic knots, fantastic chili cheese fries, and a pretty killer stromboli - what's not to love about Joe Mama's? Hopefully, the Mexican and Italian menus will begin fusing, and we can expect a Mexican pizza strewn with chiles and cactus strips, or maybe chipotle chicken, in the future.Debuting in 1984 and occupying a distinctive corner location in Sunnyside, Marabella is proud of its Sicilian roots, as evidenced by the choice of art and maps on the walls. The pie called “fresh mozzarella” is the most engaging, and it can be made with the restaurant’s signature sesame crust, whereby the ridge around the pie is implanted with seeds, probably a practice of Sicilian or even Greek origin. Members. considering we are easy driving distance to Luigi's and almost walking distance to Milano's -  you would think these guys would put more effort into keeping the pizza up to NY Pizza standards. The pizza is made with great thought and care; the grandma slice here is in the upside-down Sicilian format, with a wealth of cheese beneath the tomato sauce, and a crust so good you’d eat it by itself.This pocket-size pizzeria right above the R stop at Union Street in Gowanus excels at modern notions of neighborhood pizza. The grandma slice is the one to get. Reviews (812) 354-2606. After 20 minutes still no food...go up to the counter and they never started my order. Other favorites include a spinach-ricotta slice that seems positively healthy, and an idiosyncratic take on a hot dog, wrapping it in pizza dough with melted cheese. Featuring both ricotta and mozzarella, the broccoli slice is a particular fave, and the drinkers all know that one constitutes a perfectly balanced meal.Are you a fan of the white slice?

The chicken slice is another favorite: a diced cutlet, tasting fresh from the fryer, scattered across what would otherwise be a regular cheese slice. But in addition, the place now serves Mexican food, so that you can have guac and chips alongside your Sicilian slice. Are those Roy Lichtenstein prints on the walls? Between 3 p.m. and 4 p.m., a tsunami of students, construction workers, and tradespeople blow in and throng the tiny shop.Lush, lush, lush, and thick-crusted, too, is the style of most Staten Island pizzerias (if you leave out places like Lee’s and Denino’s that specialize in cracker-type bar pies). Nevertheless, this is a frequently recommended favorite among brokers, clerks, digital journalists, and non-profit wonks who labor in the neighborhood. You can tell the proprietor is a Staten Islander the minute you bite into the spinach and artichoke slice: wads of spinach, a strew of chopped artichoke leaves and choke, little hills of melting ricotta, and a soupy greenish sauce. It comes out and I take a big bite and I almost threw up...they put KETCHUP on the sandwich!! A favorite slice is the carbonara, which features two kinds of cheese along with shards of prosciutto, making it one of the city’s few pies to utilize that cold-cut cooked. He once lived nearby. Our favorite is the grandma, a square slice in the upside down formation, meaning that the cheese is on the bottom and the sauce on top, so that the imperially thin crust doesn’t get soggy.