Call it a slice of life.
Like the post-pandemic city, dough is rising in the five boroughs, with hot new pizzerias opening their ovens and their doors.
Some familiar icons are expanding, while other famous chefs are popping up pizza for the first time.
It’s even worth visiting for pizza, with its debut Smack Dab, a fresh, must-try pie joint in the middle of Governors Island.
Where to spend your flour this summer.
Carroll Gardens, Brooklyn
This is a dough no brainer. Mark Iacono — owner of beloved cash-only Carroll Garden topping shop Lucali’s — is bringing another pizza haven to the neighborhood.
Dubbed Baby Luke, it’s a “pizzeria with a mark twist,” management told The Post. It will start simple by rotating a selection of four Sicilian pies — a classic margherita, pepperoni, broccoli rabe and garlic, as well as a selection of staff-recommended sausages and peppers — but will continue to expand its proprietary pie offerings after this weekend’s grand opening. with plan.
Collaborating with fellow restaurateur Coby Levy, Baby Luke’s Will also features flavored drinks like Rosaluna Mezcal Negroni and Italian sodas for guests to sip inside, or even better, in the pizzeria’s outdoor garden. It shouldn’t be a toss up.
387 Court St., Carroll Gardens; BabyLucs.com
Emmett’s on the Grove
It took guts to open a deep-dish pizzeria in the heart of Manhattan, but Chicago-born Emmett Burke did just that in 2013. Sure, New Yorkers loved their Midwestern pies.
Now, next month, Burke’s will be bringing another classic to its new West Village restaurant located at 39 Grove St. — thin-crust, “party cut” pizza across the Windy City.
Their new location, called Emmett’s on the Grove, will focus on round, tavern-style pies ($20), which are cut into bite-size squares, while Baby Back Ribs ($32), another Chi-towns also offer staples. Bringing the “feeling” of an intimate hangout bar to a larger space, he said.
After two years of preparation, Burke is confident locals will embrace his unique approach to pizza.
“New Yorkers have a taste and know a good thing when they see it,” Burke said.
50 McDougall St.; 917-639-3571, EmmettsNYC.com
lower East Side
Iconic pizza entrepreneur Scar Pimentel signed a lease for a second Scar’s Pizza storefront just days before the COVID-19 pandemic shutdown in New York.
Finally, Pimentel’s Lower East Side Pizzeria is now expanding into a larger storefront across the block at 35 Orchard St.
Next month, the new location will feature all the classics with “a couple surprises,” Pimentel said, adding that he’ll keep the concept simple.
Once the new locale opens, the original pizzeria will be transformed into a juice bar that also offers vegetarian pizza, along with other menu expansions.
Pimentel said he looks forward to “fun and wild times ahead”.
22 Garden St.; 212-334-3481, ScarrsPizza.com
Earlier this year, chefs Justin Smillie and Donna Leonard added a ghost kitchen specializing in delivery pizza to the back of their NoHo restaurant, Il Buco Elementary and Vineria.
Called Smiley Pizza, the take-out-only concept offers a brand new menu based on Justin’s “Cal-Italian” background. This means a very crisp crust is served West Coast style.
The thin crust helps toppings like fresh tomatoes and mozzarella pop, Smiley said.
“These are great pizzas for parties at home,” he said, noting that it keeps well in the box and doesn’t get wet.
His go-to classic is the Margherita ($17), but Smillie also recommends his meat-heavy sopressata ($21) or the green chorizo pie ($23). Casio e Pepe Pie ($19) is also one that’s hard to resist.
53 Great Jones St.; 212-837-2622, IlBuco.com
Former ABC Kitchen chef and Loring Place luminary Dan Kluger is behind a new take-out-only spot that pays homage to classic grandma-style pies—reminiscent of old-school, home-cooked pizza nona to bake is used.
Based in their West Village eatery, their Washington Square (aptly named for its proximity to the park) features six fabulous grandma pies, as well as a list of daily specials, salads, desserts, and canned beers.
Offered on whole wheat or gluten-free flour, the eight-slice pies range from an “ogg” combination of tomato, ricotta, mozzarella, basil and Parmesan ($23) to more unique offerings like the “spanakopita” ($24). Huh. Spinach, dill, mint, basil, fontina and mozzarella.
Meat and mushroom lovers can rejoice too as those related styles are also served in addition to the “Ham and Cheese” pie ($24) of country ham, quince, pecorino, mozzarella, Parmesan, and arugula.
21 W. Eighth St.; Ordering Online Only at WashingtonSquaresPizza.com
Want to satisfy your hunger after a day of adventure on Governors Island? Pizza Yard is what you need.
Opening mid-pandemic, Chef Massimiliano “Chicco” Nanni and crew have entertained customers with fun conversation and even better wood-fired pies on an island getaway-for-a-day. He also operated a location at the Brooklyn Navy Yard.
Whether you stop by the open-air eatery for something more special like a classic margherita ($13) or a picante pie with capicola and artichokes ($18), or spicy salami ($15), the slice is just right.
While there, ask Nannie about the miracle of getting her brick oven from Baltimore to New York City running I-95 in one piece.
Open May through Halloween on Governors Island, year-round at the Brooklyn Navy Yard: 141 Flushing Ave.; 347-599-0901, pizzayard.nyc