Brick-oven pizza pies range from the simple, delicious Granduca (buffalo mozzarella, tomato sauce, cherry tomato, basil; $15, $29) to a grilled veggie- and arugula-covered delight ($14, $27).
The thin-crusted slice wins plenty of accolades, and what’s a trip to Staten Island without a slice of pizza?
The latest “It” place, Z Hotel features a 5,000-square-foot rooftop bar accompanied by an amazing view of Manhattan, plus crispy thin-crust pizza and $12 cocktails.
Famous for what it doesn’t have — no wood, brick or coal oven — owner Nick Angelis’s gas still cooks up some mightily popular pizzas.
Denino’s offers a casual dining experience and a full bar. Brick oven pizza — espeicially the clam pie — is the order of the day here, with meats by a butcher and fresh vegetables to top things off.
Beneath a long glass counter, an array of square-shaped pizza slices tempt visitors with their fresh mozzarella and veggie toppings. A local favorite, Carlos is always bustling on weekdays.
Resembling the kitchen of a sunlit country cottage, this homey eatery serves a fresh batch of Italian delicacies. The piquant pizzas, such as the prosciutto and funghi, are especially worth a bite.
Mario Batali’s bustling pizzeria does their ice cream sandwiches with an Italian spin — with gelato instead of ice cream, and flavors such as creme fraiche, olive oil and stracciatella.
The $5 regular or square slices are freshly made by owner Dom DeMarco. The wait can be long, but regulars will tell you it’s more than worth it. Cash only.
Locals go to enjoy pizza and pasta dishes or the Champagne brunch buffet served on Saturday and Sunday. Patrons can experience live music and DJs at G-Bar, just a few doors down.
This always-packed bar offers tasty entrees and pizzas. Along with lunch, brunch and dinner, they also serve breakfast Monday through Friday and late brunch on Saturdays
